Child Labor in the Global Economy essays

Child Labor in the Global Economy essays Child labor has been an issue of concern for decades. In recent years child labor has been brought to the forefront of media attention by activist groups who have exposed numerous large corporations, such as Reebok, WalMart, and major clothing manufacturers who outsource work to sweatshops around the world. Child labor has become a topic for international organizations concerned with its impact on globalization. Throughout history and within all cultures, children have worked along side their parents in the agricultural field, the marketplace, and around the home as soon as they were old enough to perform simple tasks (Child pp). It was not until the introduction of the factory system that the use of child labor was regarded as a social problem (Child pp). In Britain, during the late 18th century, cotton mill owners collected orphans and children of poor parents throughout the country to obtain their services merely for the cost of maintaining them (Child pp). In many cases, the children were as young as five years old are were forced to work thirteen to sixteen hours a day (Child pp). As early as 1802, social reformers attempted to obtain legislative restrictions against the worst features of the child-labor system, however, little was ever done even to enforce the existing laws limiting work hours and establishing a minimum age for employment (Child pp). Soon, non-pauper children were employed, often with the approval of political, social, and religious leaders, to work in hazardous occupations such as mining, resulting in social problems such as illiteracy, and a multitude of diseased and crippled children, thus, poor families were further impoverished (Child pp). The call for reform steadily increased through the years, and in 1878 the first significant British legislation was enacted, raising the minimum age to 10 years old and restricting employment of ...

How to Find Anchor Clients and Earn a Consistent Income

How to Find Anchor Clients and Earn a Consistent Income Still, few would argue that scouring job boards weekly, bidding for gigs, and pitching editors and potential clients can be time consuming. And time is money. For this reason, your goal in 2013 should be to add more Anchor Clients to your roster.  What are Anchor Clients? Anchor clients are businesses or individuals with whom you have an ongoing relationship and a steady flow of projects and income. This would be in contrast to those for whom you perform an occasional task, or one time, with no repeat work.  Anchor Clients benefit your business in three major ways:  1. They help to break the feast or famine cycle of sporadic income. Having them allows you to plan better, Though these types of clients come in as many shapes and forms as freelance writing itself, here are a few common ones I’ve garnered over the years. And with a little creativity, you can too.  Client type:Businesses with blogs that need updated content  Strategy:Blogs are the new black. Over the last few years, I have crafted posts for companies (seeking greater visibility and a broader customer base), ranging from $50 to $100 per blog post. The vast majority of these listings were found

Fashion Marketing Essay Example | Topics and Well Written Essays - 1000 words

Fashion Marketing - Essay Example The essay "Fashion Marketing" concerns the marketing in fashion. With a success story that continues even today, Hanes has defined the clothing industry like no other company ever has. Hanes, in 2012 used the social medium Facebook to help grow their relationship with their consumers. Underwear isn’t the first thing you would think of when listing your passions, but Hanes thought it can build an â€Å"emotional connection† with underwear shoppers and get them talking. This type of marketing succeeded. Social media, like Facebook, is at the center of this strategy. On Facebook, where it has 2.5 million likes asked open-ended questions on what your favorite underwear type is or posts that ask you to share your first experience wearing a bra. The brand is trying to get consumers talking. â€Å"Hanes wants to be able to connect with consumers beyond just the transaction,† said David Robertson, director of marketing at Hanes. â€Å"We want to communicate what the bra nd stands for. We want to hear from them and we want to establish more of an emotional connection. That ongoing relationship will lead to increased loyalty and advocacy.† H&M opened its first store in Sweden. Hennes, the name at the time specialized in women’s fashion. The franchise slowly grew opening its first store outside of Sweden in 1963. Today the company has over 2,800 locations worldwide and they specialize in clothing for women, men, and kids, and now underwear. In 2013, H&M incorporated location-based campaigns into their marketing mix.

Business ethics Essay Example | Topics and Well Written Essays - 2000 words

Business ethics - Essay Example The paper tells that the 21st century workplace is a dynamic one and throws new scenarios and challenges every day. There are numerous ethical problems that arise and the decision making needs to be supported by strong ethical principles for everyone involved to be benefited. There are various ethical principles ad theories that have been discussed in great detail in theory and these needs to be applied in every day decision making. Moral and ethics is not always about being right/wrong or true/false but has numerous other considerations and factors such as feelings, preferences, resolutions, demand and many more. The details of the case: the researcher has been working as housing officer with a housing department for two years. During this time the researcher has developed a close friendship with John who is a manager of a local hostel. There had been an opening in my department and John had told me that he would apply for the position. He fears that his current job is at risk as hi s organization has financial difficulties. As the current opening in the researcher’s department needed a degree qualification, the researcher had figured that John would not get the position as he did not have a degree. But the researcher found out yesterday that John has got the job and one of the main reasons for it is his claim that he has Business administration degree from a top British University. The researcher believes John has lied in his application and interview.... Employee loyalty, moral obligation/duty, obedience, honesty, legal responsibility, etc are the various ethics involved in this response. This response is in accordance to the moral theory of obligation. One of the most basic elements of the moral fabric of our society is not to lie. It is very clear that John has lied in order to get the job. This is not just a lie but also a fraud and deception. Fraud and deception of any form violate ethical custom and law (SAGE, 2011). Any responsible citizen of a society, irrespective of being an employee of the organization or not, has a moral obligation to the society to stop or act such incidents that affect the value system of the society. Such incidents if not acted upon set a bad example in the society. So even if I was not an employee of the company, it would be my responsibility to bring the issue to the notice of the concerned. As mentioned above it is the moral duty, not just in an organization but in our society, to tell the truth. Mos t ordinary rule of â€Å"ethical custom† is telling the truth (Snoeyenbos & Humber, 2001). If an employee is aware of a lie that is been told to his employer, then the rule of ethical custom imposes a moral duty on the employee to tell the truth. Knowing about the lie and not reporting would question my honesty. Even though I am not directly involved, I would still be dishonest if I don’t act on this issue. Also I owe my loyalty to my employer. As every employee expects his employer to be loyal to him and take care of his needs and necessities so do the employer. Employee loyalty is a legitimate and coherent concept. Organizations expect employees to be loyal to the organization and vice versa. Simple obligations of loyalty that come with a job are to act in such a

My Drum Major Instinct Essay Example for Free

My Drum Major Instinct Essay Stalking is a very serious matter, despite society’s tendency to trivialize the experiences of many female victims. There have been numerous overlooked cases in which female victims have been stalked for various amounts of times and taken action to have the stalker removed, just to have him/her eventually come back up in some sort of manner. Many top box office hits have the clichà © plot of the stalker who murders the girl, but people don’t realize that stalking is a real problem many actually face. There have been quite a few of these incidents, maybe not resulting in murder, but still uncomfortable for women to deal with, close to my community. Just recently in Hamilton, Ohio, a sexual predator was arrested for counts of stalking teen girls by driving by their homes multiple times, texting them up to 80 times per day, and watching them exit school. This is why I want to take the initiative to be a drum major for peace, justice, and righteousness for women in surrounding communities who are dealing with unwanted contact or stalking. To be a drum major is to be a leader. Leaders take the time to go out of their way and stand up for what they believe in. Leaders take the initiative and set the standard for people to follow. To be a drum major for women, the first task is awareness. Anyone trying to get a point across must first make people aware of the problem and their cause for reaching out. The problem is that many women find themselves being stalked, file restraining orders, and still don’t get the justice they are searching for. Some women even change their whole identity to hide from their stalker in fear of getting hurt. To make people aware of this, one must take the initiative reach out to the common people. This might include going to churches, local meetings, or even starting my own organization to make people aware of the problem. The second thing I must do is writing and actually acting upon the problem. I must write to local officials, to state officials, and finally to the nation’s Congress. If I write letters to each of these, my point will be made. It would help to have other people on my bandwagon to help write, or maybe even sign petitions. That is where more awareness and reaching out come in. Once I get enough people to realize the problem is serious and that they could help save millions of women’s lives, then I would consider myself a leader in my cause. The final thing I must do to further my cause is to keep on with it. In order to be a drum major for peace, justice, and righteousness in my community for women, I must stick with my intentions and keep my values strong so that hopefully one day laws will be changed and justice will be served.

Earthquakes Essay -- Natural Science

Earthquakes Throughout history, man has made many advancements. These advancements have been made to make life easier. The one thing man can't do is to control Mother Nature. Mother Nature can cause many things such as earthquakes. The causes of earthquakes have been theorized in many ways. According to the book Predicting Earthquakes by Gregory Vogt, the Greeks, "blamed the earthquakes on Poseidon, god of the sea"(25). The Hindu believed that "the earth was a platform that rested on the back of eight great elephants. When one of the elephants grew weary, it lowered and shook its head causing the ground above to tremble"(Vogt 25). Margaret Poynter writes "many primitive people thought that the earth rested upon the back of some sort of animal. When that animal became restless, great cracks appeared in the ground, and tall trees swayed and fell. In South America, the animal was a whale. In Japan, it was a great black spider or giant catfish. One ancient tribe thought that four bulls supported the earth on their horns. To amuse themselves, they sometimes tossed it from one to another"(6). In the same book, Poynter says "The Chinese believed that monsters lived in the caves inside the earth. When the creatures fought, the surface of the earth trembled (6)." "In Greece, it was not an animal, but a titan named Atlas who was condemned to support the world upon his shoulders. Later, about the third century B.C., a Greek philosopher, Aristotle, had a more scientific explanation. He thought that earthquakes occurred only when hot air masses tried to escape from the center of the earth. Two centuries later, Lucretius, a Roman, wrote that underground landslides caused the earth's surface to move"(Poynter 7).2 Today, scientists have found a more logical reason to earthquakes. Scientists say almost 600 million years ago, all the continents were connected to form a huge super continent called Pangaea. At about 220 million years ago, Pangaea began to break up into sub-blocks. According to the book Volcanoes, Earthquakes, and the Formation of Continents, these sub-blocks were called "Gondwana (which corresponds approximately to the continents of the present southern hemisphere) and Laurasia (the northern hemisphere)" (Kohler 15). According to Pierre Kohler, "The earth's surface is divided into 13 plates: seven large ones (the largest corresponding to the Pa... ...te long-term predictions of where earthquakes will occur. They know, for example, that about 80 percent of the world's major earthquakes happen along a belt encircling the Pacific Ocean. This belt is sometimes called the Ring of Fire because it has many volcanoes, earthquakes, and other geologic activity" (Earthquakes; Karen C. McNally 38). WORKS CITED Aylesworth, Thomas G. Geological Disasters "Franklin Watts" 1979: 14-15. The New Grolier Multimedia Encyclopedia "Grolier Electronic Publishing Inc." 1993: No Johnson, Thomas P. When Nature Runs Wild "Creative Education Press" 1986: 12-14. Kohler, Pierre Volcanoes Earthquakes and the Formation of Continents "Barron's Educational Series, Inc." 1987: 14-22. Marcus, Rebecca B. The First Book of Volcanoes & Earthquakes "Franklin Watts, Inc." 1972: 62-64. Poynter, Margaret Earthquakes "Enslow Publishers, Inc." 1990: 6-7. Putnam, William C. Geology "Oxford University Press" 1964: 439-450. Vogt, Gregory Predicting Earthquakes "Franklin Watts" 1989: 24-25. Walker, Bryce Earthquakes "Time Life Books" 1982: 94-100. Karen C. McNally Earthquakes World Book Encyclopedia "World Book Inc." 1994: 38-39.

Operations Management Essay

1. How should quality be defined at this restaurant? Outline which quality tools you would use to assess the situation at The Raja’s restaurant. Quality of service is the most important aspect to a customer. The concept of quality can be defined in various ways. By definition â€Å"Quality is consistent conformance to customers’ expectations† (Slack, Chambers and Johnston, 2004). Each customer has expectations of different quality standards and quality service. In The Raja Tandoori restaurant quality has been declining recently. An example of this is patrons have to wait as long as 45 minutes to be seated, in addition to this it can up to 40 minutes more to get a good meal served to the table. The dimensions of service quality are reliability, responsiveness, assurance, empathy and tangible factors (James A. Fitzsimmons et al, 2004). The customer survey results indicate that 87% of customers believe the quality of food at the restaurant is excellent. Also, the dining experience is very good; being represented by 81% of customers. However, 78% of customers have expressed that they found the waiter to be only at satisfactory standards, this is likely to be due by the lack of staff experience. 70% of customer responses showed that they were served within a reasonable time. The 30% could be justified due to the poor quality of ingredients being delivered; restricting the chef in meal preparations. (See appendix 1 for workings). However, there are some good aspects such as the variety of food, waiters are always available and on the look for any requests, there is also the additional service of hot flannels are being brought to refresh diners. Many quality tools can be used to assess the situation at The Raja’s restaurant. Total Quality Management (TQM) is a way to approach â€Å"the organisation of quality improvements† (Slack, Chambers and Johnston, 2004). TQM is a process of involving everyone in an organisation in continuously improving products and processes to achieve on every occasion; quality that satisfies customers needs (John Naylor, 2002). â€Å"It seeks to integrate all organizational functions†¦to focus on meeting customer needs† (http://www.isixsigma.com/library/content/c031008a.asp). TQM was introduced by Feigenbaum (1957) and developed further by Deming, Ishikawa, Taguchi and Crosby. W. Edwards Deming (1950’s) introduced 14 points for quality improvement. He wanted to focus on the product instead of the process. Continuous Improvement (CI) emphasises quality and reduces cost. The Plan-Do-Check-Act (PDCA) cycle (see appendix 2) is important in inspecting quality in one stage of the quality improvement process. The owner of The Raja restaurant can emphasise the importance of quality by having better teamwork skills and more employee involvement that can ultimately lead to a quality service. Kaoru Ishikawa developed quality circles which imply on the importance of group roles in working and learning. Teams of 3-5 members can be set up at the restaurant; their aim is to identify the causes of quality failure. Each team could focus on a certain aspect such as the quality of food or service. To assess problems of quality at the restaurant cause-and-effect diagrams (fishbone diagrams) can be used. This can help find the cause of problems by working backwards to find a possible cause of a quality problem. Below is a cause-effect-diagram for the effect of the poor service at the restaurant. TQM has an emphasis on meeting customer expectations; the Raja restaurant needs to establish this in order for it to be successful. At peak times customer meals should be prepared within the typical time limit of 25 minutes instead of 40 minutes. The variety of food that is made available to customers also needs to be considered, the wider the variety made available may ultimately attract more customers. There have also been delays in clearing tables this ultimately leads to delays in seating people. All these problems result in poor quality of service. The central foundation of the restaurant is based on customers, it is customer based service, hence the importance of improving quality. Errors that emerge from the service of the restaurant lead to inefficiency and this in turn results in poor service to customers. As the cook mainly controls the quality of the food it is essential that all ingredients are available, recently the purchase of ingredients for the restaurant have not been good enough. The lettuce has appeared wilted and the tough chicken has had more meat than bones. This has ultimately led to certain dishes not being made available. It needs to be established that each individual operation contributes to the overall success of the restaurant. Requirements of customers and the restaurant itself need to be defined for example the quality and speed of service and what customer expectations are. Mystery shoppers can be used at peak times to find out exactly how service needs to be improved. Each individual contributes to quality; therefore each person has the ability to improve quality. Members of staff need to be given empowerment to make suggestions. All staff should be involved in the improvement of performance in the restaurant; this can lead to a better team. The benefits of empowerment are: * Better customer service * Satisfied customers * Employees feel more secure about the job * Promotes ‘word-of-mouth’ advertising and customer loyalty The costs of quality are prevention, appraisal, internal and external failure costs (see appendix 3). It is essential to train and develop employee skills to suit the requirements of the restaurant. Identify problems and correct them before they have occurred. Negotiate with suppliers to improve the quality of ingredients. The ultimate goal is to increase quality of service in the restaurant, once this is achieved costs will fall. A quality strategy needs to be implemented into the Raja restaurant to provide long-term goals which are relevant to the restaurants aim. This can be achieved by implementing groups, such as quality circles and setting certain tasks and aims. Training employees is another strategy this could focus on eliminating errors and improving quality. 2. How would you improve the service experience for customers of the Raja? Following the definitions quality is a very important issue that needs to be taken into consideration for every movement that a business does, nevertheless there is also design, layout and production to be considered, is having this in mind that we overlooked at Raja’s situation. To keep up with new business and competitors you need to innovate, differentiate, create something special and unique, a customer that has an experience is likely to return and therefore be loyal to your business as well as recommend it to others. The Raja’s Restaurant needs to be re-modernised, the old wall paper should be scrapped and in its place should be something more welcoming and pleasing, giving the feel of a calm and clean environment. The layout should also be changed making a separate entrance between the dining in customers and those who just want to take the food away, one type of customer should not interfere with the other so a distinction should be made clearly. There is even the possibility of expanding the business and introducing a take-away menu where customers could place orders over the phone and have it delivered to their address that would leave even more space for customers who prefer dining in and would also increase customer numbers. Whilst many customers may enjoy listening to the radio, many others may not, it will be good to have a mixture of music, compiling a good CD collection as well as the traditional radio station, and this is likely to please almost everyone as it gives a feel of a balanced environment. Use the free parking as an advantage and make customers aware of this facility, especially on Fridays and Saturdays nights when high streets are crowded with people going to different places and parking space is limited. The Raja needs concentrate on its service speed, customers don’t like waiting and if the waiting is long they might find it easy going elsewhere, to make sure quality issues are resolved they need to reduce waiting time, focusing especially over weekends when demand is higher. In order to do that waiters should not have to help in the kitchen, fetching food, be involved in any form of food preparation or do any food sequencing for the chef. More kitchen staff needs to be employed, employing more staff will mean higher costs but it will also mean higher turn over of tables. Having more kitchen staff also means you can have more food variety and new dishes can be introduced, a new menu can be designed following seasons variations, this should prevent customers from being bored and keep coming back to try new things. As we expect the number of customers to grow we need to also plan for more waiters to be working on the waiting area, service should always be at high standard and customers should never have to ask for anything. Making sure there is good quality service means people will feel satisfied and return more often. Cost reduction is another important issue, if your ingredients are expensive your food will be expensive and it will attract fewer people, working with a single supplier that can provide good quality ingredients, fresh and reliable goods will automatically reduce cooking time, speeding up the process, also bulk buying is cheaper and a deal can be negotiated for ingredients that are bought more often. Big suppliers can also deliver, that should save even more time so management can focus on planning and improving other things, such as appraising staff and overlooking problems. Proper training should be provided to all members of staff; everyone should comply with the Health Safety Regulations for food and always maintain standards, the working environment should always be clean and well maintain, this will not only make working easier but will also show an improvement on the visual aspect. All staff should be properly dressed for their functions and always make sure they are running their tasks smoothly. Managers should concentrate in individual performances as well as team performances, having a good and healthy work environment will motivate employees and customers will notice it. After introducing this big transformation, if performance is still low promotional schemes can be created to bring customers back, a loyalty card with a discount percentage is likely to attract many people and give them the impression they are getting another advantage here that they can’t have elsewhere.

Indonesian Cuisine Conclusion

Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago. [1] Many regional cuisines exist, often based upon cultural and foreign influences. [1] Indonesian cuisine varies greatly by region and has many different influences. [1][2][3] Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe.Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as â€Å"the Spice Islands†, also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine. Some popular Indonesian dishes such as nasi goreng,[4] gado-gado,[5][6] sate ,[7] and soto[8] are ubiquitous in the country and considered as Indonesian national dishes.Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is more indigenous. [1] The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated. Some popular dishes that originated in Indonesia are now common across much of Southeast Asia.Indonesian dishes such as satay, beef rendang, and sambal are also favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in some ways to te mpe but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand (to push the food onto the spoon), although in many parts of the country, such as West Java and West Sumatra, it is also common to eat with one's hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) food stalls, they usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent.This bowl of water should not to be consumed, however; it is used to wash one's hand before and after eating. Eating with chopsticks is generally only found in food stalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodles), and kwetiau goreng (fried flat rice noodles). Contents [hide] 1 Rice 2 Other staples 3 Vegetables 4 Meat and fish 5 Spices and other flavorings 6 Peanut sauce 7 Coconut milk 8 Regional dishes Foreign influences 10 Influence Abroad 11 Meal Times 12 Feasts: Tumpeng and Rijsttafel 13 Non-alcoholic Beverages 14 Alcoholic beverages 15 Snacks and street food 16 Fruits 17 Health and hygiene 18 See also 19 References 20 External links [edit]Rice Main article: Rice production in Indonesia Using water buffalo to plough rice fields in Java; Rice is a staple for all classes in contemporary; Indonesia is the world's third largest paddy rice producer and its cultivation has transformed much of Indonesia’s landscape.Rice is a staple for all classes in contemporary Indonesia,[2][9] and it holds the central place in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals both as a savoury and a swe et food. The importance of rice in Indonesian culture is demonstrated through the reverence of Dewi Sri, the rice goddess of ancient Java and Bali. Traditionally the agricultural cycles linked to rice cultivations were celebrated through rituals, such as Seren Taun rice harvest festival.Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served, however, as nasi uduk (rice cooked in coconut milk), nasi kuning (rice cooked with coconut milk and turmeric), ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip or rengginang (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and nasi goreng (fried rice). [10] Nasi goreng is omnipresent in Indonesia and considered as national dish. 4] Rice was only incorporated into diets, however, as either the technology to grow it or the ability to buy it from elsewhere was gained. Evidence of wild rice on the island of S ulawesi dates from 3000 BCE. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of Java, which show kings levied taxes in rice. The images of rice cultivation, rice barn, and mouse pest investing a ricefield is evident in Karmawibhanga bas-reliefs of Borobudur.Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, were carved into relief friezes on the ninth century Prambanan temples in Central Java: a water buffalo attached to a plough; women planting seedlings and pounding grain; and a man carrying sheaves of rice on each end of a pole across his shoulders (pikulan). In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts. 9] Rice production in Indonesian history is linked to the development of iron tools and the domestication of Wild Asian Water Buffalo as water buf falo for cultivation of fields and manure for fertilizer. Rice production requires exposure to the sun. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years. [9] [edit]Other staples Papeda, staple food of eastern Indonesia, served with yellow soup and grilled mackerel.Other staple foods in Indonesia include a number of starchy tubers such as; yam, sweet potato, potato, taro and cassava; also starchy fruit such as breadfruit and jackfruit and grains such as maize and wheat. A sago congee called Papeda is a staple food especially in Maluku and Papua. Sago is also often mixed with water and cooked as a simple pancake. Next to sago, people of eastern Indonesia also consume various kind of wild tubers as staple food. Many types of tubers such as talas (a type of taro but larger and more bland) and breadfruit are native to Indonesia, while others are introduced from elsewhere.Wheat, the base ingredient for bread and noodles were probably introduced from India or China; yam was introduced from Africa; while maize, potato, sweet potato, cassava and maize were introduced from Americas through Spanish influence and finally reached Java in 17th century. Cassava is usually boiled, steamed, fried or processed as popular snack kripik singkong (cassava crackers). Dried cassava, locally known as tiwul, is an alternate staple food in arid areas of Java such as Gunung Kidul and Wonogiri, while other roots and tubers are eaten especially in hard times.Maize is eaten in drier regions such as Madura and islands east of the Wallace Line, such as the Lesser Sunda Islands. [edit]Vegetables Indonesian food includes many vegetables as ingredients like this Sayur oyong made with Luffa acutangula A number of leaf vegetables are widely used in Indonesian cuisine, such as kangkung, spinach, genjer, melinjo, papaya and cassava leaves. These are often sa uteed with garlic. Spinach and corn are used in simple clear watery vegetable soup sayur bayam bening flavoured with temu kunci, garlic and shallot.Other vegetables like labu air (calabash), labu siam (chayote), kelor, kacang panjang (yardlong bean), terung (eggplant), gambas and belustru, are cut and used in stir fries, curries and soups like sayur asem, sayur lodeh or laksa. Sayur sop is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth. The similar mixed vegetables are also stir fried as cap cai, a popular dish of the Chinese Indonesian cuisine. Vegetables like kecipir (winged bean), tomato, mentimun (cucumber) and the small variety of peria (bitter melon) are commonly eaten raw, like in lalab.The large bitter melon variety is usually boiled. kecombrang and papaya flower buds are a common Indonesian vegetable. Urap is seasoned and spiced shredded coconut meat mixed together with vegetables, asinan betawi are preserved vegetables. Gado-gado and pecel are a salad of boiled vegetables dressed in a peanut-based spicy sauce, while karedok is its raw version. [edit]Meat and fish Rendang daging, a beef, mutton or goat meat dish cooked with coconut milk The main meat source diet mostly are poultry and fish, however meats such as beef, water buffalo, goat and mutton are commonly found in Indonesian marketplaces.The most common poultry consumed is chicken and duck, however to a lesser amount, pigeon and wild migrating sea bird are also consumed. As a country with an Islamic majority, Indonesian Muslims follows the Islamic halal dietary law which forbids the consumption of pork. However in other parts of Indonesia where there are significant numbers of non-Muslims, boar and pork are commonly consumed. Dishes made of non-halal meats can be found in provinces such as Bali, North Sumatra, North Sulawesi, East Nusa Tenggara, Maluku, West Papua, Papua, and also in Chinatowns in major Indonesian cities. Today to cater for the larger Muslim market, most of the restaurants and eating establishments in Indonesia put halal signs that signify they neither serve pork nor use lard in their cooking. The meat can be cooked in rich spices and coconut milk such as beef, goat or lamb rendang, skewered, seasoned and grilled chicken or mutton as satay, barbecued meats, or sliced and cooked in rich broth soup as soto. Muttons and various offals can be use as ingredients for soto soup or gulai curry.In Bali, with its Hindu majority, the babi guling (pig roast) is popular among locals as well as non-Muslim visitors, while the Batak people of North Sumatra have babi panggang that is a similar dish. The meat also can be processed to be thinly-sliced and dried as dendeng (jerky), or made into abon (meat floss). Dendeng celeng is Indonesian â€Å"dried, jerked† boar meat. [11] As an archipelagic nation, seafood is abundant and commonly consumed especially by Indonesian resides in coastal areas. Popular seafood in Indonesian cuisine among others; mackerel, tuna, wahoo, milkfish, red snapper, anchovy, cuttlefish, shrimp, crab and mussel.Seafood is commonly consumed across Indonesia, but it is especially popular in Maluku islands and Minahasa (North Sulawesi) cuisine. Seafood are usually being bakar (grilled), rebus (boiled) or goreng (fried). However another method of cooking like stir fried in spices or in soup is also possible. Ikan asin (salted fish) is preserved seafood through cured in salt, it is also can be found in Indonesian market. Fresh water fisheries can be found in inland region or area with large rivers or lakes. Popular fresh water fish among others; carp, gourami, snakehead, tilapia, catfish and pangasius. edit]Spices and other flavorings Sambal ulek, a common Indonesian spicy condiment. â€Å"Rempah† is Indonesian word for spice, while â€Å"bumbu† is the Indonesian word for spices mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes. [12] Known throughout the world as the â€Å"Spice Islands†, the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as pala (nutmeg/mace), cengkeh (clove), and laos (galangal) are native to Indonesia.It is likely that lada hitam (black pepper), kunyit (turmeric), sereh (lemongrass), bawang merah (shallot), kayu manis (cinnamon), kemiri (candlenut), ketumbar (coriander), and asam jawa (tamarind) were introduced from India, while jahe (ginger), daun bawang (scallions) and bawang putih (garlic) were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine. In ancient times, the kingdom of Sunda and the later sultanate of Banten were well known as the world's major producers of black pepper.The maritime empires of Srivijaya and Majapahit also benefited from the lucrative spice trade between the spice islands with China and India. Later the Dutch East India Company controlled the spice trade between Indonesia and the world. The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced cabai chili pepper from the New World to the region in 16th century. After that hot and spicy sambals have become an important part of Indonesian cuisine. [13] Sambal evolved into many variants across Indonesia, ones of the most popular is sambal terasi (sambal belacan) and sambal mangga muda (young mango sambal).Dabu-dabu is North Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice. Traditionally prepared laboriously ground upon stone mortar, today sambals is also available as industrial processed products in bottles or jars. Soy sauce is also an important flavorings in Indonesian cuisine. Kecap asin (salty or common soy sauce) was adopted from Chinese cuisine, however Indonesian developed their own kecap manis (sweet so y sauce) with generous addition of palm sugar into soy sauce. Sweet soy sauce is an important marinade for barbecued meat and fish, such as satay and grilled fishes.Sweet soy sauce is also an important ingredient for semur, Indonesian stew. [edit]Peanut sauce Peanut sauce is important part of gado-gado. One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, and pecel. Gado-gado and Sate for example have been considered as Indonesian national dishes. [6][7] Introduced from Mexico by Portuguese and Spanish merchants in 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient.Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as sambal kacang (a mixture of ground chilies and fried peanuts) for otak-otak or ketan. Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia. Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce. 14] It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, gula jawa (coconut sugar), garlic, shallots, ginger, tamarind, lemon juice, lemongrass, salt, chilli, peppercorns, sweet soy sauce, ground together and mixed with water to form the right consistency. The secret to good peanut sauce is â€Å"not too thick and not too watery. † Indonesian peanut sauce tends to be less sweet than the Thai version, which is a hybrid adaptation. Gado-gado is a popular dish particularly associated with bumbu kacang, and is eaten across Indonesia. edit]Coconut milk Shredding coconut flesh to make coconut milk. Coconuts are abundant in tro pical Indonesia, and since ancient times Indonesians developed many and various uses for this plant. The broad use of coconut milk in dishes throughout the archipelago is another common characteristic of Indonesian cuisine. It is used in recipes ranging from savoury dishes – such as rendang, soto, sayur lodeh, gudeg, and opor ayam – to desserts – such as es cendol and es doger. Soto is ubiquitous in Indonesia and considered as one of Indonesia's national dishes. 8] The use of coconut milk is not exclusive to Indonesian cuisine. It can also be found in Indian, Samoan, Thai, Malaysian, Filipino, and Brazilian cuisines. Nonetheless, the use of coconut milk is quite extensive in Indonesia, especially in Minangkabau cuisine, although in Minahasan (North Sulawesi) cuisine, coconut milk is generally absent, except in Minahasan cakes and desserts such as klappertart. In Indonesian cuisine, two types of coconut milk are found, thin coconut milk and thick coconut milk. Th e difference depends on the water and oil content.Thin coconut milk is usually used for soups such as sayur lodeh and soto, while the thicker variety is used for rendang and desserts. It can be made from freshly shredded coconut meat in traditional markets, or can be found processed in cartons at the supermarket. After the milk has been extracted from the shredded coconut flesh to make coconut milk, the ampas kelapa (leftover coconut flesh) can still be used in urap, seasoned and spiced shredded coconut meat mixed together with vegetables. Leftover shredded coconut can also be cooked, sauteed and seasoned to make serundeng, almost powdery sweet and spicy finely shredded coconut.Kerisik paste, added to thicken rendang, is another use of coconut flesh. To acquire a rich taste, some households insist on using freshly shredded coconut, instead of leftover, for urap and serundeng. Serundeng can be mixed with meat in dishes such as serundeng daging (beef serundeng) or sprinkled on top of other dishes such as soto or ketan (sticky rice). An example of the heavy use of coconut is Buras from Makassar, rice wrapped in banana leaf cooked with coconut milk and sprinkled with powdered coconut similar to serundeng.

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buy custom Digital Forensics essay In many occasions, investigators of Digital Forensics obtain file sharing, peer-to-peer or software available on the disks images or computers they evaluate. This work is performed using various tools and techniques that have been proven scientifically to carry out the work. Over the past few years, the rate of cybercrimes has tremendously augmented hence a need to develop a new tool that could help in identifying these increased shared file. This paper discusses in details the most important tool designed to discharge this duty in a rapid manner, it is referred to as File Marshal (P2P Marshal). This digital forensic tool is used to automatically detect, extract, and analyze data related to peer-to-peer hard disk applications/ soft ware on machines of clients. Liu et al (2010) asserts that Digital forensics is abroad field whose definition is the practice of putting to use technical methods and techniques/tools that have been scientifically derived and proven, to collect, validate, identify, analyze, interpret, document and present after the fact digital data obtained from digital sources with a view of furthering or facilitating the rebuilding of events as a forensic evidence. There are many types of digital sources where this information can be obtained including: mobile phones, computers, copiers, hard disks, DVDs, and. Others are: digital cameras, printers, network routers, VLSI chips, backup tapes, and communication protocols and software. The field of Digital Forensics has to be based on ICT science within the prerequisites and law interpretations. It allows data to be recovered even if from the knowledge of the user, it has been deleted. hence the core area of Digital Forensics are the techniques employed for recovering this data which have to be up to date because it is very easy to manipulate information that is digitally stored. For this reason, great care has to be taken when it comes to dealing with digital evidence for ability to prove the source of information. In the wake of amplified use of information technology and internet globally, amounts of criminal activities involving digital data and computing have also tremendously increased over the past decade. Digital forensics being a slow process, the digital crimes has presented new challenges on how to be detected, investigated, and prevented and also the trial of the corresponding crimes (Chao, 2010). For this reason there has been a dire need to come up with new and proper tools and techniques to deal with todays criminals factoring in the issue of time for scene processing. The most important technology that has been developed over the last five years is the P2P Marshall Technology. Buy custom Digital Forensics essay

Anecdote Anecdotal Evidence

Anecdote Anecdotal Evidence Definition: An Anecdote is a narrative told from the point of view of an observer. Anecdotal evidence is considered unreliable and is seldom acceptable as a means to validate an educational method or technique. Still, anecdotal evidence can be helpful when assessing a student, especially a student with behavioral issues. A starting point for a behavioral intervention is anecdotes, especially anecdotes collected by several different observers. Sometimes those anecdotes are written in an ABC form, or Antecedent, Behavior, Consequence, a way in which the function of the behavior can often be identified. By observing the events or setting of the behavior being observed, by describing the behavior and figuring out the consequence, or benefit the student receives. Problems with Anecdotes Sometimes observers are subjective, rather than objective. Learning to observe the topography of a behavior without making any judgments about the behavior is often difficult, since culturally we tend to freight certain behaviors with meaning that may not actually be part of the behavior. It may be important that the person assessing the student begin with an operational definition of the behavior so all observers are clear what they are looking for. It is also important to train observers to name certain behaviors explicitly. They may say that a student stuck his or her foot out. They may say it appears that they did it in order to trip another student, so it could be aggression, but you dont want to say John intentionally tripped Mark unless John tells you it was intentional. Multiple observers do, however, give you varied points of view, which may be helpful if you use an ABC format for your observations. Discerning the function of a behavior is one of the principal reasons for collecting anecdotal evidence, although discerning what is objective and what is subjective is often challenging. Figuring out which anecdotes are influenced by prejudice or expectation will help cull valuable information. Parents anecdotes will provide information, but may be shaped by some denial. Also Known As: Observation, narrative observation Examples: As Mr. Johnson began to plan for the Functional Behavioral Analysis he needed to do for Roberts disruptive behavior, he reviewed a number of anecdotal reports that were in his file from content area classes.

Kunsthaus Bregenz - Peter Zumthor Essay Example | Topics and Well Written Essays - 6000 words

Kunsthaus Bregenz - Peter Zumthor - Essay Example Kunsthaus sits near the east end of the Lake Constance, after finally being erected in 1991. The construction was in accordance with the order placed by Land Vorarlberg authorities. It was to play a role of major tourist attraction in this well-visited part of northern Austria. Thus the layout and architectural organization in general conform well to the function of a public site that is to play an educational and partly recreational role in the area. The significance of Kunsthaus lies mainly in the superb technical skill with which Zumthor constructed this major oeuvre of today's glassworks architecture. The organizational and designing solutions found in Kunsthaus are therefore of a major interest to those architects that begin their career in this sub-field. Moreover, Kunsthaus may tell us what principles lay in the foundations of the post-modern glassworks architecture as a whole. An emphasis on the construction of the public space and public perception modes make this building a n excellent example of the glassworks. The scope of this study will outline the main architectural innovations that the glassworks architecture experienced in the 1980s to 1990s along with the context of a change in public perception of architecture in general. Such issues as the use of proper construction materials, the tuning of a building’s organization strategy to the need of producing specific visual effects, and so forth are thus to be frequently touched upon in the present study. Yet, at the same time, the problem of architecture as a social field, as an expression, and the form of influence upon the public perception of space and time, is the main point of the concept. This focus will not be overlooked in fulfilling the study’s purposes. It is necessary to turn toward an intellectual and social contextual view of Kunsthaus along with Zumthor's other projects. Inevitably, the concept of a minimal architecture would arise here. As Hartmut Obendorf has mentioned i n this regard, the rise of a minimalism is inexorably connected with the reaction against the aesthetic banality and â€Å"visual excess† that he found typical for the post-modern â€Å"supermarket culture†.1 In this way, a minimalist architecture may be contrasted with the lavish architectural styles that reigned supreme as late as the 1970s.2 At the same time, the very concept of ‘minimalism’ may be found questionable, as the works that are usually referred to as ‘minimalist’ generally differ among themselves in some important architectural and conceptual qualities. For instance, Tony Fretton, one of the architects widely associated with the concept of ‘minimal architecture’ finds the very definition ‘not very useful’.3 This aspect should likewise be touched upon in the context of the present study. The minimalist element as related to the Kunsthaus will be fully explained. Finally, the issue of methodology should b e addressed. For the purposes of the present study the use of case studies will be used extensively, since the subject of the thesis concerns itself with a specific building situated within specific cultural, geographical, and socio-historical context. The research design of the study in general may be characterized as a qualitative one, as the quantitative elements of analysis (e.g. the exploration of spatial and geometrical organization of a building) are treated for purpose of establishing

Movie Report over Good Fellas for Organized Crime class Essay

Movie Report over Good Fellas for Organized Crime class - Essay Example Plot summary The protagonist, Henry Hill ignores his father’s advice and decides to lead the life of a gangster. Henry joins a gang and his life as a gangster helped him to be independent. Paul "Paulie" Cicero (leader), Jimmy "The Gent" Conway and Tommy DeVito (associate members) are the members of Henry’s gang. Air France Robbery (1967) was Henry’s first robbery in his life as a criminal. Henry’s relationship with Karen (his wife) and Janice Rossi proves to be unsuccessful. Henry’s life as a criminal includes the murder of Billy Batts. Later, Henry’s gang leader asks him to conduct a crime in Florida but almost all the members got arrested. Gradually, Henry began to ignore the leader and indulged in more serious crimes. Later, Henry was imprisoned for his involvement in drug trade. This incident deeply influenced him and he decided to change his life. But other members of Henry’s gang (Paul Cicero and Jimmy) were not ready to change a ccording to the situation. Discussion: The discussion includes theme, message, genre and portrayal of life in the film. A. Theme As pointed out, the film’s theme is interconnected with organized crime and it’s after effects. ... To be specific, Henry was able to identify that imprisonment and drug addiction were the byproducts of organized crime. This deeply influenced him and his decision to keep away from the life of a gangster was based upon this self-realization. On the other side, other members of Henry’s gang were not ready to realize their mistake and were forced to be imprisoned. This is the basic difference between Henry and the other members of his gang. B. Message The director makes use of the protagonist (Henry Hill) as a mouthpiece to communicate with the viewers and to convey his message on criminal instinct and organized crime. The director portrays Henry’s life through the perspective of an onlooker. Within this context, one can easily identify that Henry’s life is symbolic of criminal instinct and redemption in the end. In the beginning of the film, Henry’s decision to join the gang changes his life. His decision was based on his attraction towards the life of a g angster, especially a life with independence and thrill. Gradually, he came to realize that the drawbacks in his life are interconnected with his decision. For instance, he was not able to maintain his relationship with Karen (his wife) and Janice Rossi and was forced to face imprisonment for a number of times. In short, the protagonist’s life represents the director’s opinion on criminal instinct and organized crime. C. Genre One can easily identify that the film Good Fellas by Martin Scorsese represents gangster movie genre. To be specific, gangster movies portray the life of gangsters who represent the darker side of human life with criminal instinct. Besides, gangster movies provide ample importance to violence and crime. In the film, the director provides ample