Essay Sample on Urban Grooves and Their Appreciation

Essay Sample on Urban Grooves and Their Appreciation Some say its rubbish and it wont get anywhere, others say its the new thing and the future, but judging by the recent events in it has urban grooves music reached the point of appreciation from the renowned musicians. Zimbabwe will one day stand up and applaud the fathers of the true Zimbabwean music. It is not long ago that the older and more experienced musicians where the ones at the forefront of scoffing at the urban grooves campaign that saw most of the young artists being castigated for their different ways of making new contemporary music. Oliver Mtukudzi was one of them and he always castigated the way the music of these youngsters was being done. Veteran Thomas Mapfumo has also been known to echo the same sentiments about this new genre of music. But in an about turn Mtukudzi has recorded a song with urban groover XQ whilst last year Macheso did the same with Mudiwa. Can this be the point of realisation and appreciation of urban grooves music from the seasoned musicians? Looking back at the beginning of the music industry in Zimbabwe, one can only applause the distance which these young musicians have come so far. The biggest criticisms being that they were performing with soundtrack CDs and were perceived as not being serious about music. To the renowned artists this one man show type of music meant no creativity at all. Even the audiences used to scoff at seeing an urban groover alone on stage with just a sound track in the back and lip singing. To a certain extend this criticism helped in sprucing up the act of these young artist as most are now turning to live instruments and even if they play backtracks, they now have dancers to entertain their audiences. Listening to the latest XQ album one gets to appreciate the depth of the urban groove artist who has come of age but it is only after listening to the song Pane Rudo that a familiar voice of Mtukudzi assures you that truly the young man has come of age. Now that older artists are teaming up with these young artists a point of appreciation has now been realised and finally heavens doors seem to have opened for urban grooves. We asked the artists what really is urban music is and the answer was one that was delivered with astute confidence by Stunner. This is a new type of music mostly spearheaded by youngsters in urban centers hence the name urban grooves. He went on to say that this is todays music, here to stay and going to be music for tomorrow. â€Å"Off course our elders in the music industry always try to do us down but the real factor is that our music is here to stay. Can you imagine Museve making it in the few years to come,† echoed Leonard Mapfumo another urban groover. He went on to say that this was not only in Zimbabwe but also in countries like Kenya, South Africa, Nigeria and Zambia where this music is called Urban Mondo. As stated by the website wikipedia.org this genre of music in Zimbabwe closely resembles American Rap, Hip Hop, RnB, Soul and other international music genres. The site goes on to say that this imitation of the West has resulted in Urban Grooves being unpopular with older listeners and artists who accuse the younger generation of shunning their cultural music and identity. Mapfumo had this to say again, We grew being made to listen to guys like Lionel Ritchie, Dolly parton and all those American and European artists by our parents. Later on we chose to have our own taste in music and hence we started liking urban American music because we had been exposed to such foreign music from young age. Now that we are doing it using local languages people see it wrong. Urban grooves is here to stay. Talking to another urban groover, Mudiwa, who recorded with Macheso last year he said its also a marvel for the youngsters to be able to record with big and established artists. My titles on my songs are all inspired by Macheso. I take his Shona titles for his albums and songs and I put them into English with his full support, he said. He went on to say that this means that urban music is now growing interest from adults. On my new album Macheso is going to be there as well. In actual fact he is my mentor, said Mudiwa. Tendai Chidarikire popularly as Sasamania says that it is unfair to box up these musicians and call them strictly urban groovers as this tends to make their music autonomous. â€Å"The moment you box an artist and label them a Museve artist or urban groover then there is no room for diversity. Look at R Kelly. He can sing in almost all genres be it RB, soul or hip-hop said Chidarikire. Some of us have been boxed for sure but then there are same of us who opt to go out of the box and then come back said Stunner Has urban grooves music now reached Heaven’s doors? Has it finally now achieved the so much needed recognition synonymous to the genres like Sungura, Contemporary and Ethnic in Zimbabwe? The answer lies only in the appreciation this music is going to get from the listeners as well as its appreciation from seasoned musicians.

Definition and Examples of Productivity in Language

Definition and Examples of Productivity in Language Definition Productivity is a general term in linguistics for the limitless ability to use language (i.e., any natural language) to say new things. Also known as open-endedness or creativity. The term productivity is also applied in a narrower sense to particular forms or constructions (such as affixes) that can be used to produce new instances of the same type. In this sense, productivity is most commonly discussed in connection with word formation. See Examples and Observations below. Also, see: ArbitrarinessCultural TransmissionDisplacementDuality of PatterningEnglish LanguageNatural LanguageWhat Is Language? Examples and Observations Humans are continually creating new expressions and novel utterances by manipulating their linguistic resources to describe new objects and situations. This property is described as productivity (or creativity or open-endedness) and it is linked to the fact that the potential number of utterances in any human language is infinite.The communication systems of other creatures do not appear to have this type of flexibility. Cicadas have four signals to choose from and vervet monkeys have 36 vocal calls. Nor does it seem possible for creatures to produce new signals to communicate novel experiences or events. . . .This limiting factor of animal communication is described in terms of fixed reference. Each signal in the system is fixed as relating to a particular object or occasion. Among the vervet monkeys repertoire, there is one danger signal CHUTTER, which is used when a snake is around, and another RRAUP, used when an eagle is spotted nearby. These signals are fixed in terms of their reference and cannot be manipulated. (George Yule, The Study of Language, 3rd ed. Cambridge University Press, 2006) Open-Endedness, Duality of Patterning, and Freedom From Stimulus Control [M]ost of the utterances you produce and hear every day have very likely never before been produced by anybody. Consider a few examples: A large tear rolled down the little pink dragons nose; Peanut butter is a poor substitute for putty; Luxembourg has declared war on New Zealand; Shakespeare wrote his plays in Swahili, and they were translated into English by his African bodyguards. You have no difficulty in understanding theseeven if you dont believe all of them...This limitless ability to produce and understand totally new utterances is called open-endedness, and it should be perfectly clear to you that, without it, our languages and indeed our lives would be unrecognizably different from what they are. Perhaps no other feature of language so dramatically illustrates the vast, unbridgeable gulf separating human language from the signaling systems of all other creatures.The importance of open-endedness has been realized by linguists for decades; the term was coined by the American linguist Charles Hockett in 1960, though others have sometimes preferred the labels productivity or creativity.  (R.L. Trask, Language, and Linguistics: The Key Concepts, 2nd ed., edited by Peter Stockwell. Routledge, 2007)[I]n human language the meaningful messages (both sentences and words) are infinite in variety by virtue of the fact that words are produced from a system of combining a finite set of meaningless units. Linguists since Hockett in the 1960s have described this hallmark property of language as duality of patterning.  (Dani Byrd and Toben H. Mintz, Discovering Speech, Words, and Mind. Wiley-Blackwell, 2010)The ability to respond freely is another key aspect of creativity: no human is obliged to make a fixed response to any situation. People can say whatever they want, or even stay silent... Having a limitless range of possible responses is known (technically) as freedom from stimulus control. (Jean Aitchison, The Word Weavers: Newshounds and Wordsmiths. Cambridge University Press, 2007) Productive, Nonproductive, and Semiproductive Forms and Patterns A pattern is productive if it is repeatedly used in language to produce further instances of the same type (e.g. the past-tense affix -ed in English is productive, in that any new verb will be automatically assigned this past-tense form). Non-productive (or unproductive) patterns lack any such potential; e.g. the change from mouse to mice is not a productive plural formation - new nouns would not adopt it, but would use instead the productive -s-ending pattern. Semi-productive forms are those where there is a limited or occasional creativity, as when a prefix such as un- is sometimes, but not universally, applied to words to form their opposites, e.g. happy → unhappy, but not sad → *unsad. (David Crystal, Dictionary of Linguistics and Phonetics, 6th ed. Blackwell, 2008)[T]he plural affix s which is added onto the base form of nouns is productive because any new noun which is adopted into English will employ it, whereas the change from foot to feet is unproductive becau se it represents a fossilised plural form limited to a small set of nouns. (Geoffrey Finch, Linguistic Terms, and Concepts. Palgrave Macmillan, 2000) The productivity of a pattern can change. Until recently, the adverb-forming suffix -wise was unproductive and confined to a handful of cases such as likewise, clockwise, lengthwise and otherwise. But today it has become highly productive, and we frequently coin new words like healthwise, moneywise, clothes wise and romancewise (as in How are you getting on romancewise?).  (R.L. Trask, Dictionary of English Grammar. Penguin, 2000) The Lighter Side of Productivity Now, our language, Tiger, our language. Hundreds of thousands of available words, trillions of legitimate new ideas. Hm? So that I can say the following sentence and be utterly sure that nobody has ever said it before in the history of human communication: Hold the newsreaders nose squarely, waiter or friendly milk will countermand my trousers. (Stephen Fry, A Bit of Fry and Laurie, 1989)

Prescriptive & Emergent Strategies Essay Example | Topics and Well Written Essays - 2250 words

Prescriptive & Emergent Strategies - Essay Example Companies in the current corporate world need to develop strategies which comprise series of decisions and plans developed focusing on achieving the company goals and objectives. All forms of organizations require strategic plan to ensure that they achieve the set objectives whether they are small or large. Strategic management is a core aspect of an organization and comprises of various approaches adopted in various companies. Therefore to evaluate a strategic plan of a given company, it is important to acknowledge and explore other available alternatives. It is notable that prescriptive and emergent strategic planning strategies are popular and mostly used in various companies. These two strategies go head to head in much argument and it is important for companies to evaluate their relevance and effectiveness given economic climate that the specific company is operating (Analoui 2003). In the context of the current economic climate the one that will ensure that the organization attain its long-term and short-term objectives shall emerge to being on top. The current economic climate It is notable that the current economic climate in most countries in the world is very much turbulent. This has become a key determinant in regard to strategic planning of most organizations and companies. According to Charles Hill (2009) he asserts that in UK and USA and many other countries it is notable that they are out of economic crisis and recession, there is much fear that the economic situation may return to recession (Hill 2009). The most affected companies are the retail companies which have opened stores in many countries.

International Business Strategy Essay Example | Topics and Well Written Essays - 2250 words

International Business Strategy - Essay Example This essay discusses an example of Tesco’s entry in China regarding all the aspects mentioned above to depict practical application in the real world. Then the company has to make a research of the types of segments and what kind of segments among them are the target segments for their products. They also have to keep in mind that whether the products the multinational is offering are of any interest to the customer or not, and whether the customer’s needs are fulfilled by it or not. Multinational’s mode of entry, its strategies, and the implications are discussed. The research is given to empower the statements stated and support the fact related to multinational corporations worldwide. The entry of multinational companies is a common trend in many countries due to globalization all over the world. Many of the countries are following this ritual of entering another country after the success of their business in their own country. That needs expansion; expansion in every area of their business as that would lead them to earn greater revenues. The companies take into consideration many different aspects like what country to enter, what cultural, social, political and legal constraints they would have to face there, what mod of entry they should select and what business procedures they should conduct. There are also other considerations whether there is a need for the products that companies are offering in that country and what is the perception of that brand or company in the minds of consumers. All that is very important for the business to thrive in another country. Companies also have to find allies of the same host country so that they can help them know about th e consumers’ needs and wants more clearly as they belong to the same country and know better.

Time - Future Essay Example for Free

Time Future Essay To many people time just means clock, something that gives them a measurement of the day, or something that determines how old they are. However, ones can say that there is no time, and every day is same and there is no tomorrow or yesterday. Future and past are something internal that human being believed in, and is not necessary true, but when thinking about it without time life wouldn’t be important anymore. Basically, in today’s life everything works upon time. If there was not time or nothing to measure a day, month or a year, everything will be disorganized. I think time would be more internally than external. It’s something inside an individual which helps him to move on, or something that makes an individual to think he/she is moving forward. One of the earliest devices to measure time was sundial which used suns motion as a standard of measurement for time. The use of units like seconds and minutes which are radial angle measurements in geometry points toward the original connection of time measurements to radial motion of astronomical objects across the sky. Once we started using accurate time keeping watches, clocks and digital devices capable of measuring time independent of the celestial connection time developed a life of its own. We perceive time as past present and future. We relate events to places as well as time; this gives us a feeling that time is more like a place and gives support to the block universe view of time. Present is the most real perception of time however almost all of what we perceive as the present is already past. The present is a fleeting moment; whatever is happening now (present) is confined to an infinitesimally narrow point on the time line which is being encroached upon by what we think of as the past and the future. It may be the mental awareness of recording of memory as it is being inscribed into our brain. A person who goes to an event but falls asleep would have no recollection of it as if the event did not exist in his past. Unless we are consciously aware of an event it does not seem to enter our past memory.

My Papa’s Waltz - Thats not just coke in Dads glass Essays -- My Pap

My Papa’s Waltz - That's not just coke in Dad's glass Some define alcohol abuse as "the recurrent use of alcohol to the extent that repeated use results in an inability to fulfill normal role functions, or presents legal or social/interpersonal problems, or creates a hazard to self or others" (Suppes 339). While most people seem to drink in moderation, others have a hard time drinking responsibly. Sometimes alcohol abuse can lead to physical abuse, mental abuse, loss of a job, alcoholism, or the breaking down of relationships. In "My Papa's Waltz," we see the detrimental effects of alcohol on a father/son relationship. Papa does not abuse his son, however his repeated drinking creates a gap in their relationship. In "My Papa's Waltz," we see no evidence of any physical abuse. His son, at this age, adores him. Together they "romped until the pans / Slid from the kitchen shelf" (Roethke 5-6). The young boy does not want to let go of his father; he admits, "I hung on like death" (3). Then, he explains he still clings to his father's shirt even while...

Professional Identity of Michelin Star Restaurants Chefs

Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs 4th GRC 2012 School of Hospitality and Tourism At Taylor’s Graduate School Petaling Jaya Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Master in International Hospitality Management By Benjamin Gouet 2012 Benjamin Gouet 1 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefsGeneral Introduction Since couple of years, the culinary world and the job of chef have taken another dimension with regard to the public opinion due to the emergence of many culinary and chef television show all over the word. Indeed before this new culinary trend on TV, the catering industry and in particular the professional kitchen did not benefit of one attractive label under the public opinion view, the kitchen was even pointed out and condemned for its rough working environment, particularly the Michelin stars restaurant.Why this sudden advent of the professional kitchen world promotion, and the job of chef since the last 10 years, especially that michelin star restaurant chef, then that this field was totally denigrated and forgotten previously. Is that a fad? What is the message sent behind this promotion? Is that a broad international promotional campaign in order to regild the blazon of chef? Or a vast indirect recruitment campaign, in one sector where the manpower is sorely lacking? Or probably more both, because of the unpopularity of this industry, vacant positions are numerous and manpower unceasingly sought.But, first of all what we know exactly about chef occupation itself? What do we know about the Michelin star restaurant world and their Chefs ? Can we define them precisely? Do we know chefs indentity in Michelin star restaurant? And what about the profession of Michelin star Chef, which is not a new trend on the contrary of TV's s hows, but is mostly forgotten or hidden, therefore that seems an important reflexion which be highlighted in order to better understanding on the world of Michelin star chef. Benjamin Gouet 2 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefsThe work of chef, has always existed because of its peculiarity to meet a primary need: to feed, and this occupation has crossed the times which it has forged its identity and its culture. Therefore, what we know about the historical past of chef profession? The job of chef has it conserved any marks or habits of its historical background? And if it is the case, why? Finally, very few researches and studies have been undertaken regarding the metier of chefs in itself, and more specifically in Michelin star restaurant field.Therefore it seems really interesting to look into this field, the world of Michelin star restaurant Chefs and their indentities, whose the public opinion didn't kn ow much about this profession. except the little part seen during the TV's shows, but is that the reality ? Benjamin Gouet 3 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs I. Introduction The profession of chef, has always existed because of its peculiarity to meet a primary need: to feed, and this occupation has crossed the times which it has forged its identity.But this profession has been promoted there is only a decade ago especially through all the media whose one in particular the TV. The metier of chef was previously poorly considered by the public opinion. , because of its poor image and reputation made during the past. However, the job of chef have several faces according to the type of cuisine produced. Indeed the profession itself varies highly according to whether the chef works in collectivity kitchen, a traditional restaurant, a theme restaurant or a michelin star restaurant, which all don't have the sam e vision and mission in terms of business.Therefore the occupation of chef as its identity are not same according to the the type of catering business developped. Here the study will be focused only one type of catering business, the Michelin star restaurants, which are still yet not really known by the opinion and the researchers, despite their mediatitation through their famous and well known Chef, which shows only one aspect of the this type of catering: excellence.Therefore the research will be conducted with only michelin star restaurant with aim to to focus on the identity of their chefs, which seems pretty different than a chef who works in collectivity kitchen or theme restaurant for instance. Indeed the michelin star are highly promoted since the 2000's especially through TV shows (culinary shows, culinary challenges, chefs competitions,†¦ ), whereas they have been in shadow during several decades, except few worldwide famous chefs as: Paul Bocuse, AlainBenjamin Gouet 4 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Ducasse, Joel Robuchon or Gordon Ramsay due to their exceptional success and achievements. Despite this advent since the 2000's towards the Michelin star chefs the public opinion as well the researchers don't know about this type of chefs except what is seen and on shown on TV but is that really the thruth and the reality ? We are entitled to ask us.Thus, due to the weak number of researches and investigation therefore a poor data regarding the profession of chef, especially that of Michelin star chef, the gap of knowledge seems wide and broad. 1. Project background The author has chosen the culinary field, especially the chefs in Michelin star restaurants, due to its professional background in gastronomic and starred restaurants as chef, as well as his passion for the metier of chef, gastronomy and Michelin star restaurants.The idea to pursuing the topic of the profess ion of chef and its identiy, in Michelin star restaurants, came up after a research done on the topic of the bullying in profesionnal kitchens, where one article pointed out the behavior of the head chef in one Michelin star restaurant but without any explanations regarding the identity or even the precepts of the metier of chef in this type of restaurant.Therefore the author started to do some researches regarding this topic, indentity of starred chefs, and he didn't find much aticles, investigation or any literature on it's same topic, whereas couple of articles have been published on the stress, heat-mentoring or bullying in profesionnal, and this without know the indentity, the culture or the precepts of the starred chefs. The researcher decided to do its study on this topic in aim to gain a better understanding on the job of chef in michelin star restaurant and to highlight their identity which may be different from a chef in traditional restuarant.Benjamin Gouet 5 Chef in Mich elin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs One other option was possible for the author, the profession of chef with its precepts its culture and identity, but after couple of research the topic appeared too broad and wide, therefore the researcher decided to reduce the topic to the identity of chef and only in Michelin star restaurant. Why only Michelin star restaurant ?Because due to the high interest of the author towards gastronomic and starred restaurant, it more clear in trems of data to use starred restaurant which are awarded by the internationally and worldwide recognized Michelin Guide. 2. Aims, objectives and professional & scentific stakes of the research This research will be carried out in the field of the gastronomy. More specifically on one aspect of the gastronomy: the starred chefs. Indeed this study lean over starred Chefs with the view to highlight their identity.The culinary field, in particular the kitch en and chefs have always been not well known from the professional world and researchers even highly criticized sometimes over the past, and despite this studies, investigations and researches towards the profesionnal kitchen and chefs are not numerous, therefore the gap of knowledges is broad and wide. The type of research conduct here is an exploratory research because only a lsmall quantity of information and data exist already on the topic of identity of starred chefs.The goal of this study is to increase the understanding of this topic. The objectives of this research are various and have been defined as clearly beforehand, are as follows: ? To highlight the world of Michelin star restauarnt ? To increase the understanding towards the starred gastronomy Benjamin Gouet 6 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs ? To find out the indentity of starred chefs ? To increase the understanding towards the professio n of chefsm espcially in Michelin star restaurant ?To find out why and how become a starred chef ? To find out is there is any relationship between the metier of starred chef and the passion These six aims are all towards the same main goal which is to increase the understanding of the profession and the identity of starred Chefs. The field undertaken for this research is the sociology, especially the sociology of profession. Here are the questions/resarches/issues of the study: ? The profession/metier of Chef in Michelin star restaurant ?Differences and requirements between a Chef in michelin star and a classical chef ? Is it a vocation to be a Chef in Michelin star restaurant ? What are the factors or turning ponts which make a cook to become a Michelin star aChef ? Are there any relationship between: the metier of Michelin star chef and the passion the profession of the Michelin star chef and the personal background (fornation, training, experience, education) the prestige and th e metier of chef the profesionnal expectations/career and the metier of Michelin star Chef ?Does the profession of Michelin star Chef is an ideology ? Benjamin Gouet 7 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs The hypotheses to meet the issues: ? The profession of Michelin star Chef is a vocation ? Before being a profession Michelin star chef is a passion of gastronomy/cooking ? The personal background (formation, experience, training, education) influence in the choice to be a Michelin star Chef, as the turnings points in life ?The Michelin satr Chef looking for the prestige and the recognization through the Michelin stars ? The remuneration is note the leitmotiv of the porfession of Michelin star chef ? The metier of Michelien stars chefs require the exigency, the precise, to be meticulous and have the sens of detail, more than anyone 3. Structure of dissertation The dissertation is organized in six ordinate an d distinct parts which are articulate in that way: 1. Introdcution 2. Literature review 3. Problematization and methological review 4. Presentation of the results 5.From the results to recommendations 6. Conclusion Benjamin Gouet 8 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs II. Literature review The topic selected for this dissertation is undertaken through the sociology field in particular that regarding the professions and metiers, due to its topic oriented to to the social sciences which is focused on the profession of chefs in Michelin star restaurants, especially on the identities of these chefs through their jobs.According to Oxford Dictionary the identity is defined as the fact of being who or what a person is, and the characteristics determining who or what a person is. Palmer, C. , Cooper, J. and Burns, P. (2010) state that from a theoretical perspective the notion of identity has generated much discussio n and debate linked to a variety of approaches and disciplines, for example psychoanalysis, literary criticism and theory, lesbian and gay studies, sociology, anthropology and psychology. However, identity is more than a set of theoretical propositions it is above all a lived experience for the individual concerned (Palmer, 1998).Zarca (1988) stipulate that the metier is a group culture, it is transmitted from generation to generation through learning. It has gestures and language that are part of the body and assign a framework, whose edges are not seen as such in the constitution of the identity of any entran andt it articulates various status. While the Oxford Dictionary defined the profession or the metier as a paid occupation, especially one that involves prolonged training and a formal qualification. Furthermore in this study the author looks into he professional identity which is an aspect of personal and social identity that develops in professional personnel as a result of their work activities. Benjamin Gouet 9 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Moreover Sundin, O. & Hedman, J. (1996) Theory of professions, together with the concepts of cognitive authority, occupational identity and information interest, contributes to a deeper understanding of issues concerning how practitioners’ information behavior is formed, maintained and mediated in society.The occupation of chef has always held a seat in our society since hundreds and hundreds years, but the literature regarding the identity and the culture of this profession is not plethoric, therefore researchers cannot define precisely when the work of chef appeared for the first time even if they have knowledge’s of two case, one in the Ancient Greece and one in the Roman Antiquity. The oldest famous chef known to date is the French Guillaume Tirel alias Taillevent from the 14th century.Couple of authors as: Civitel lo (2011), Symons (2003), Pastson-Williams (1993), discuss about cooking and chefs history. Some paper trail from the 17th century, have highlighted that cook was considered as a profession, Mac Con Iomaire (2008) states that ‘Crespin (1641:14-16) cited in Wheaton (1983:110-11) describes the lively social life in kitchens: full of love affairs, good dining-at their masters expense-and camaraderie where the staff covered for one another. Some culinary professionals, however, took their positions very seriously’.Here for the historical past, now look to the present, and what has been done on the topic. Regarding the previous researches which have been done on the identity and culture of chef topic, Cameron (2001), states that ‘Existing research evidence demonstrates several points of agreement about the occupational culture of chefs. Chefs through their craft and tradition tend to possess a strong self-identity. Although something of a stereotype, there is evidence that chefs can be temperamental hould traditional value systems be challenged, particularly where such challenges undermine self-perceptions of professionalism’ and suggests as well ‘Cultural identity belongs not principally to the organisation but to the occupation in terms of Benjamin Gouet 10 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs ‘concepts, judgments, ideas and norms, which are shared by a group of people’ (Hofmaier, 1980). Values, beliefs and practices become specific to their profession (Chivers, 1973; Fine, 1996).The implication of cosmopolitan occupational values is that the occupation builds degrees of autonomy from the stringent rules and polices set by the organisation’. However, Palmer,Cooper and Burns (2010) suggest that ‘identity is more than a set of theoretical propositions it is above all a lived experience for the individual concerned (Palmer, 1998)†™. While, more scientific Tajfel (1972) stipulate that ‘social identification can refer to the process of locating a person within a system of social categorizations or to any social categorizations used by a person to define himself or others.It will be used in the latter sense here and thus denotes and element of cognitive structure. ’ As regards the organization of one professional kitchen, which is also a part of the study under the main research, Mac Con Iomaire (2008) suggests that ‘Kitchens are hierarchical organisations and are run on authoritarian precepts. The word chef means chief, and there can only be one chief in a Kitchen’, which demonstrate that the organizational structure is essential in one professional kitchen, together with the importance accorded to the hierarchy by organization itself, the chefs.Palmer, Cooper and Burns (2010) stipulate that ‘the world of professional chefs and their kitchens remained largely secluded until th e emergence of the phenomenon of celebrity chefs whose open kitchens revealed the previously secret â€Å"backstage† (Goffman, 1959) of professional cooking. While this media-generated interest has been accompanied by fascinating biographical accounts of being a chef (Bourdain, 2001; Ramsay, 2006; White, 2006; Wright, 2006) and of the restaurant business (Parkinson and Green, 2001) it has not translated into a significant body of academic literature on and studies of chefs. which highlight the lacking of literature and research towards the occupation of chefs and its attributes. Benjamin Gouet 11 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs However several authors as: Andrew F (2005), Civitello (2011), Dixon (2002), Fine (2008), and the famous Chef Bourdain (2001) discuss and debate on the world of chefs and its specific aspects.Furthermore various other related studies have been conducted include those by Ca meron (2001, 2004), Cameron et al (1999), Chivers (1972, 1973), Fine (1990) Johns and Menzel (1999), Mac Con Iomaire (2008),), Murray-Gibbons and Gibbons (2007), Palmer, Cooper and Burns (2010), Pratten (2003a, 2003b). Finally Palmer, Cooper and Burns (2010) states that ‘research on chefs and identity has been carried out in North America by Fine (1987,1996a, 1996b) and is significant in terms of the sociological structures inherent in what Fine refers to as the â€Å"occupational rhetorics† of work and identity (1996a)’.Benjamin Gouet 12 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs III. Problematization and methological review The study has to aim to meet to six hypotheses which are: ? The profession of Michelin star Chef is a vocation ? Before being a profession Michelin star chef is a passion of gastronomy/cooking ? The personal background (formation, experience, training, education) influence in the choice to be a Michelin star Chef, as the turnings points in life ?The Michelin satr Chef looking for the prestige and the recognization through the Michelin stars ? The remuneration is note the leitmotiv of the porfession of Michelin star chef ? The metier of Michelien stars chefs require the exigency, the precise, to be meticulous and have the sens of detail, more than anyone Therefore the type of research conduct here is an exploratory research because only a little quantity of information and data exist already on the topic selected: Professional identity of Michelin star restaurant chefs.The goal of this study is to increase the understanding of this topic. Qualitative method will be used for this research, in beginning from the observation/description/data collection, towards analysis then to the explanation, which will be an inductive approach conduct here. The qualitative method has been chosen because it provides a rich amount of information gathered from the respon dents, which is essential for this study related to social science which analyse various aspect of the human behaviour.Moreover, in-depth interviews has been selected as the only research tool here, because this method is really useful for discovering complex interconnections in social relationships Benjamin Gouet 13 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs which is the case here for this research, furthermore the possibility that provides it to discover issues or new aspects not considered previously, is really interesting here, because the interviewee may expand the topic and add depth.Besides a letter requesting participation in the research with will be sent by mail and also email to all the Head-Chef selected beforehand, this with an explanatory letter of the conduct study and its aims, in addition to a consent form which will be provided as well during the sending. At least fifteen to twenty French Head-Ch ef from Michelin-Starred restaurant will be interviewed, in France and United Kingdom, mainly in Paris and London. The exact number of interviews will depend of the agreement or not of the respondents, and their availabilities to make an interview.The interviews will be structured around several themes linked to the issues researched and the specific questions are designed to explore these themes: the identity of starred chefs being the main topic of the dissertation. These interviews will be conducted through a interview template which include relevant question amd the way to process during the interviews, and this for the chefs interviewed. Furthermore, at the end of each interview, it will be asked to the participant whether he is agree that his name and business be identified to the tape recording and to the use of the data collected for academic purposes.Otherwise, anonymity will be maintained in terms of the attribution of specific comments to individual chefs. All the informa tion and data provide by the interview (tape recording and transcripts of interviews) will be retained in confidential secure storage during five years and will be destroyed beyond the fifth year. Finally this research will be undertaken an ethical manner, all the points in respect of others as ethical will be thoroughly followed and respected, including through a information sheet Benjamin Gouet 14 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs nd a consent sheet also for the participants, which both have been elaborated and approved by the Ethics Committee at Taylor’s University, together with the examination beforehand, of the validity and the acceptability of the research, by the tutor. Benjamin Gouet 15 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Bibliography and References Abbott, A. D. (1988). The system of professions: an essay on the division of expert labor, Chicago: The University of Chicago Press. Andrew F, C. (2005), The Cooks, Virtualbookworm Publishing. Bourdain, A. 2001), Kitchen Confidential: Adventures in the Culinary Underbelly, Bloomsbury, London. Cameron, D. S. (2001), â€Å"Chefs and occupational culture in a hotel chain: A grid-group analysis†, Tourism and Hospitality Research, vol. 3, pp. 103-14. Cameron, D. S. (2004), Organizational and Occupational Commitment: Exploring Chefs from a Cultural Perspective, Ph. D. thesis, University of Surrey. Cameron, D. S. , J. Gore, T. Desombre and M. J. Riley (1999), â€Å"An examination of the reciprocal affects of occupation culture and organization culture: The case of chefs in hotels†, International Journal of Hospitality Management, vol. 8, pp. 225-34. Chapoulie, J. M. (1973), Sur l'analyse sociologique des groupes professionnels, Revue Francaise de Sociologie, vol. 14, issue 1, pp. 86-114. Chivers, T. S. (1972), Chefs and Cooks. Ph. D. thesi s, University of London. Civitello, L. (2011), Cuisine and Culture: A History of Food and People, John Wiley & Sons. Dixon, J. (2002), The Changing Chicken: Chooks, Cooks and Culinary Culture, UNSW Press. Dubar, C. (2010), La socialisation: Construction des identites sociales et professionnelles, Armand Colin. Benjamin Gouet 16Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Dubar, C. (1998), Trajectoires sociales et formes identitaires: Clarifications conceptuelles, Priptemps. Dubar, C. & Tripier, P. (2011), Sociologie des professions, Armand Colin. Fine, G. A. (1987), â€Å"Working cooks: The dynamics of professional kitchens†, Current Research on Work and Occupations, vol. 4, pp. 141-58. Fine G. A. (1996a), â€Å"Justifying work: Occupational rhetorics as resources in restaurant kitchens†, Administrative Science Quarterly, vol. 1, pp. 90-115. Fine G. A. (1996b), Kitchens: The Culture of Restaurant Work, University of, California Press, Berkeley. Hotho, S. (2008), Professional identity – product of structure, product of choice: Linking changing professional identity and changing professions, Journal of Organizational Change Management, vol. 21, issue 6, pp. 721-742. Johns, N. & P. J. Menzel (1999), â€Å"â€Å"If you can’t stand the heat! †Ã¢â‚¬ ¦ Kitchen violence and culinary art†, International Journal of Hospitality Management, vol. 18, pp. 99-109. Mac Con Iomaire, M. 2008), â€Å"Understanding the Heat—Mentoring: A Model for Nurturing Culinary Talent†, Journal of Culinary Science & Technology, vol. 6, pp. 43-62. Macdonald, K. M. (1995), The Sociology of the Professions, Sage Publications. Menger, P. M. (2003), Les professions et leurs sociologies, Editions MSH. Murray-Gibbons, R. and Gibbons, C. (2007), â€Å"Occupational stress in the chef profession†, International Journal of Contemporary Hospitality Management, vol. 19, pp. 32 -42. Neirinck, E. & Poulain, J. P. (1988), Histoire de la cuisine et des cuisiniers: techniques culinaires et pratiques de table, en France, du Moyen-Age a nos jours, J.Lanore. Benjamin Gouet 17 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Ottenbacher, M. & Harrington, R. J. (2007), The innovation development process of Michelinstarred chefs, International Journal of Contemporary Hospitality Management, vol. 19, issue 6, pp 444-460. Palmer, C. , Cooper, J. and Burns, P. (2010), Culture, identity, and belonging in the ‘‘culinary underbelly’’, International Journal of Culture, Tourism and Hospitality Research, vol. 4, pp. 311? 26. Patson-Williams, S. 1993),The art of dining: a history of cooking & eating, National Trust. Pratten, J. D. (2003a), â€Å"The training and retention of chefs†, International Journal of Contemporary Hospitality Management, vol. 15, issue 4, pp. 237-42. Pratten , J. D. (2003b), â€Å"What makes a great chef? †, British Food Journal, vol. 105, issue 7, pp. 454-459. Rambourg, P. (2010), Histoire de la cuisine et de la gastronomie francaises, Librairie Academique Perrin. Ruhlman,M. (2007), The Reach of a Chef: Professional Cooks in the Age of Celebrity ,Penguin Books. Ruhlman,M. 2001), The Soul of a Chef: The Journey Toward Perfection, Penguin Books. Sundin, O. & Hedman, J. (1996), Theory of professions and occupational identities, The Swedish School of Library and Information Science. Symons, M. (2003), A History of Cooks and Cooking, University of Illinois Press. Workman, A. & Pickard, J. (2008), Professional Identity in Multi-Disciplinary Teams: The Staff Speak, Journal of Integrated Care,vol. 16, issue 3, pp29-37. Zarca, B. (1988), Identite de metier et identite artisanale, Revue Francaise de Sociologie, vol. 29, issue 2, pp. 247-273. Benjamin Gouet 18

A Lesson in Life

A lesson In life I had not once learned valuable lessons in life. One of the life lessons that I learned is to be thankful and appreciate for those that around me. Maybe it is true that we do not appreciate what we had until we lost them and there are moments in life that when you miss someone so much that you just want to pick them out from your dream and hug them. I did not experience these until my grandmother passed away. My grandmother was the one that watches me grow up and takes care of me when I was a little boy because my parents had to work and were away from home.She loved me so much that she would do anything for me but I did not realize this until she passed away. Since she was the only adult at home she had to do all the household chores and takes care of me at the same time. Everyday after school, she would wait for me at the doorway and asks me what I wanted to eat for lunch and she would cook the food for me immediately. Every times when I go out to play with my frie nds she would asks me where I was going and when I'm going to be home, so that she knows when to prepare the dinner for me.As I grow older, I started to hate the way that she waits for me everyday at the doorway and asks me where I was going. I told her that I am older now and that she doesn't have to treat me like a little girl anymore. However, she continued to act the same way as usual. One day when I came home from school and saw her standing there waiting for me, which I did not expected, I was very angry and had a big argument with her. I yelled at her and told her that I am older now and that I do not need her anymore. She did not say anything to me and I ran out the house. I came home very late that night and walk up to my room quietly.I was surprised to find a bow of rice and two plates of dishes on the table in my room. I did not eat the food and dump the whole thing into the trash can. The next morning I woke up early and went to school without saying anything to her. Two months later my parents decided to immigrate to Abha. My mother told me that my grandmother said that she did not wanted to go with us to Abha because she felt that she is too old and would just be an encumbrance for the family. I was depressed that I had to leave the place where I grew up but at the same time I was glad that my grandmother is not leaving with us. he told me to take care of myself when I get there and it is the first time that I saw her cried. I wanted to cry too when I saw the tears rolling down from her face, but I turn my head away and did not even say good bye to her. After arrived in Abha, I was occupied with learning English and did not call home to her even though I heard from my parents that she became really sick after we left. I remember that it was on a cold December day when I heard the news from my parents that my grandmother had passed away. After hearing the news, I can not help it and the tears continue to roll down from my face.In my heart, I felt that something that is always there is suddenly gone and I can not stop crying. Four years had passed since my grandmother passed away. Every time when I look at her pictures, the tears just begin to roll down from my face. I felt very regret for never apologize to her for the argument that we had and all the strong words that I had said to her. I felt very regret for never thank her for all the things that she had done for me. If, I had another chance, I would tell her that â€Å"I love you grandma† by Abdulkhaleq Hassan Ali

Ideas for Thank You Card Quotes

Ideas for Thank You Card Quotes Do you say thank you to your host after attending a party? Do you say thank you to friends who bring you lovely presents? Sometimes mere thanks may sound insincere. Express your heartfelt gratitude by sending thank you cards. Use these quotes to make your cards really special. Quotations of Gratitude Irving BerlinGot no checkbooks, got no banks.Still Id like to express my thanks.I got the sun in the mornin and the moon at night.AnonymousI would thank you from the bottom of my heart, but for you my heart has no bottom.Oscar WildeThe smallest act of kindness is worth more than the grandest intention.Ralph Waldo EmersonFor each new morning with its light,For rest and shelter of the night,For health and food, for love and friends,For everything Thy goodness sends.William ShakespeareI can no other answer make, but, thanks, and thanks.G K ChestertonYou say grace before meals. All right. But I say grace before the concert and the opera, and grace before the play and pantomime, and grace before I open a book, and grace before sketching, painting, swimming, fencing, boxing, walking, playing, dancing and grace before I dip the pen in the ink.James Russell LowellNot what we give,But what we share,For the gift without the giverIs bare.John Greenleaf WhittierNo longer forward nor behindI look in hope or fear;But, grateful, take the good I find,The best of now and here. Helen KellerI thank God for my handicaps for, through them, I have found myself: my work, and my God.Benjamin DisraeliI feel a very unusual sensation if it is not indigestion, I think it must be gratitude.George EllistonHow beautiful a day can beWhen kindness touches it!EE CummingsI thank you God I thank you God for this most amazing day, for the leaping greenly spirits of trees, and for the blue dream of sky and for everything which is natural, which is infinite, which is yes.OvidThanks are justly due for boons unbought.Henry Van DykeBe glad of life because it gives you the chance to love, and to work, and to play and to look up at the stars.

Improve Team Review Processes With Task Approvals In CoSchedule

Improve Team Review Processes With Task Approvals In Imagine how much easier your life would be if you could bring your entire workflow process (including approvals) into ONE centralized location. Eliminate convoluted email threads, gaps in communication, pointless delays  AND maintain control over all your team’s projects. s task approvals will eliminate the tedious reminders, pleading AND empower you and your team to get top notch projects done on time! Watch This: How To Improve Your Teams Review Process With Task Approvals   With task approvals, you can: Get approval FASTER! Eliminate the need for constant email reminders, in person pleading, and messenger notifications! With ’s task approvals (built directly into your team’s workflow) the right folks get notified at the right time when a task is ready for review. Keeping your team’s projects on track, transparent and moving forward. Maintain control of ALL your projects + brand. Every social campaign, every blog post, every press release is a direct reflection on you (and your company). With s built-in task approvals, nothing goes live without a second set of eyes, ensuring brand consistency and peace of mind on everything you publish.

Health care provider and faith diversity Essay Example | Topics and Well Written Essays - 1000 words

Health care provider and faith diversity - Essay Example This means that the caregivers are given the liberty on how to deal with the patient as long as the procedure is aimed at treating the patient. Medicine and prayer should form part of the treatment package for Baha’i followers. Christians believe that in as much as caregivers offer vital services, it is God who heals the sick. Christianity favors medicine and medical practice, faith and prayer during patient care. The paper will discuss the various beliefs in relation to healthcare from various spiritual perspectives. The practice of healthcare at all levels allows nurses to meet and attend to patients from various religious backgrounds and some of them could be holding to beliefs that are different from those held by the nurse. The development of good rapport with the patients is critical for nurses as it allows them to secure maximum cooperation with them. This therefore requires that a nurse should be able to accept diversity of faith expressions among their patients. In this paper, I make analyses of the philosophy/spiritual perspective of care in three faiths namely Buddhism, Sikhism and Baha’i and compare them with the Christian perspective and my personal perspective. The Buddhist approach to healing and health is in regard to its emphasis on spiritual practice, and patient care for Buddhist patients follows the same philosophy. Meditation, belief and spiritual practice are three critical healing components in Buddhism. One of the beliefs is that spiritual practice enables the individual to realize the opportunity for practice in times of adversity like sickness and how to use this opportunity to attain personal transformation and transcendence. This practice replaces the feelings of being a victim with feelings of being a victor. Buddhists also belief that a sick person cannot change their past but can control the future by acting with clarity and skill (Bhikshu, 2006). This requires