Presentation Sample on Cognitive Science

Presentation Sample on Cognitive Science Cognitive Science Overview of the David Rosenthal’s Higher-Order-Theory (HOT Theory) When the word HOT theory or Higher-Order-Theory is mentioned, the question that comes to the mind of a learner is: What could be the meaning of HOT theory or what does higher-order-theory means in actual sense? For the sake of those who might not have come across this theory, HOT theory or what is also known as Higher-Order-Theory in the perspective of David Rosenthal, is described in various ways as indicated herein: There is no mental condition that is conscious if one is not aware of that condition. Thus, a mental condition or state is considered conscious only if one is aware of the himself/herself as being in that condition. David also adds that human beings are aware of mental conditions that are conscious just by having ideas that one is in that condition. In the perspective of David, the higher order-thoughts are rare of conscious thoughts; they are different from states they are about. The standard procedure applied to differentiate mental consciousness in daily psychologies involves a differentiation made in the context that an individual is in a position to report his/her mental condition. However, David adds that humans cannot report mental conditions that are not conscious in nature. Another important issue that should be noted in the higher-order-thought is that higher-order-thoughts accompany mental conditions, hence enabling one to make mental condition reports. Humans do not have higher-order knowledge of mental conditions and thus are not conscious, hence cannot r eport their mental states. What are the Basic Tenets of David Rosenthal’s Theory? So what exactly are the tenets or the basic components of David Rosenthal’s Higher-Order-Theory? I am confident that many people, interested in learning various aspects of this theory may want to determine what exactly makes this theory. That is, what are the basic tenets of this theory? To begin with, Rosenthal’s theory is based in three major tenets. These tenets are the first order experience, second/higher-order-thought and the third order-thought. Rosenthal believes that these three tenets are what enable an individual to express his mental conditions or mental state, without necessarily having to report them. These tenets make the Higher-Order-theory a unique aspect of theory owing to the fact that: The conscious mental condition of a person entails that the person has thoughts or sensation about his mental state. In this regard, the conscious state is usually accompanied by series of rough simultaneous higher-order-thoughts concerning a specific mental condition. That is, the consciousness mental condition of a person is introspectively complemented by a second level higher-order-thought. That is, the unconscious state of the mind is complemented by the conscious mental state, which is also complemented by the introspective conscious condition. An example of the unconscious state occurs when is not aware of his state of mind, hence cannot make sense of any information. In relation to the conscious state, or what David refers to second level higher-order-thought, one is a position to determine his state of mind, but cannot make report of this state. The second level higher-order-thought is usually complemented by the introspective state where one is able to analyze and examine data, hence provide a report about it. Positive Criticism of David’s Higher-Order-Theory Many philosophers and scholars who support David’s higher-order-theory hold the view that consciousness can be explained by the relationship between two main levels of mental conditions, whereby the higher-order mental condition assumes another mental condition. This aspect may occur through sensation or thought. This may occur in situations such as; a person using a computer acquires the sensation of the black and white color of his/her computer. Such aspects of sensations are usually considered conscious by virtue of higher-order-theories, basically because an individual has a higher order state concerning such sensations. Supporters of David’s higher-order-theory have also applied the concept of two distinctions that are important in the differentiation of consciousness among creatures. The first distinction may be made among creatures using conditional consciousness as well as introspective consciousness. The second distinction is usually referred as transitive as it entails a consideration of an object; that is distinction made on the basis of binary relationship between elements for instance such that if a situation applies is i.e. A where A is considered wider than B and B is wider than C, the A is automatically wider than C. Negative Critics/ Criticism As learners, it is important that we explore various arguments concerning theories that have been proposed by many researchers. That is, a consideration of both the positive perspectives as well as opposing perspectives. This is a crucial part of learning; it increases our knowledge, by enhancing our understanding of the reasons why people have different perspectives and their impacts on issues. Considering the case of David’s Higher-Order-Theory, there are two main critics that are known by their eloquence and fierceness in relation to expressing their critical views, coupled by application of evidence. The main two critics of this theory are: Kati Balog: He is known for his fierce expression of ideas, and critical analysis on different issues. Apparently, Kati Balog has also made significant contributions in regard to enhancing the understanding of David Rosenthal’s theory and other crucial issues associated with it. In his view, David-s Higher-Order-Theory was presented in a wrong manner. He emphasizes that David was wrong to claim that his theory is self-evident by linking awareness of the state and consciousness. He also believes that David did not account for how individuals can access certain aspects of mental conditions and report through verbal channels. As such, this theory was characterized by limited explanation, that is, through the failure to define the phenomenal properties being indicated in the statements. In this aspect, Kati Balog believes that David Rosenthal was wrong by terming or calling this theory a theory of access consciousness, as he should have named it phenomenal consciousness theory. An other major weakness exhibited in this theory according to Kati Balog is that it appears to have shown that there is a likelihood of inaccessible mental conditions, despite the fact that there is simultaneous occurrence of awareness and consciousness. On this account, Kati Balog believes that the Higher-Order-Theory does not appear to highlight how the access to consciousness is achieved. Lastly, he believes that the explanation provided by Rosenthal is not satisfactory in nature in a field that is characterized by persuading theorists and metaphysical aspects of argument. Papineau: He has also provided his views on David’s Higher-Order Theory. He asserts that this theory has propagated a false dilemma among learners, due to the manner through, which it is over-simplified. Papineau also argues that David presented his theory in an ambiguous manner. The false dilemma created by this theory according to Papineau is based on the fact that the status of experience relies on judgments made later or the later higher-level order memory. That is, one mental state depends on the next level mental state to make judgments. Papineau also argues that David’s higher-order-theory is a type of theory that causes a threat to backwards causation of consciousness; that is a consciousness that relies on a later judgment from higher-order-thoughts. He explains that this backwards causation occurs as a result of the denial of phenomenally experienced states/conditions. What are the Insights/Lessons that we can learn from this theory? I hope all of us are aware of the fact that theories are meant to improve our insights and widen our scope of reasoning. From David’s theory, there are various lessons that we can learn. To begin with, this theory, through the three main tenets of consciousness, enables us to understand that reasoning process occurs through states. The first state is characterized by unconscious nature of the mind that is usually complemented by a higher-order thought, the conscious state of the mind, which is also ultimately complemented by the introspective state of the mind. The other lesson that we can learn from this theory is that the nature of state of consciousness between animas and human beings are different. Animals or what David refers as creatures make judgment through conditional consciousness, while reasoning and reporting among humans is made through what is referred as transitive consciousness as it is usually based in an object. In summary, there are various issues that emerge from an analysis of David’s theory on a similar basis like any other theory. The first issue is that this theory is made of three main tenets, the introspective, higher-order thought and the unconscious state. This theory has also been a subject to both positive and negative aspects of criticism, although there are no discussions from David indicating his counter-arguments in relation to negative critics. The theory is also an indication of how scholars have an understanding of various issues ascribed to psychological facets. We can also learn that some critics have provided proof that there is neural evidence that has led to the realization of higher-order-theory enabling individuals to be aware of their mental conditions. This awareness is deemed necessary for making mental conditions report, however, there are alternatives that provide suggestions which dispute the necessity of metal awareness. These critics have emphasized that there is a significant difference between other theories of the brain and Rosenthal’s theory. This is mainly due to the fact that Rosenthal method does not indicate empirical commitment to the philosophical approaches consciousness theory for instance: It cannot provide explanations how an individual can have dreams and fails to explain the dream a few hours later.

Pest Analysis of Russian Retail Market - 1179 Words

PEST Analysis The PEST analysis is used in this report to evaluate the political, economic, social and technological aspects of the macroeconomic environment in the targeted market, Russia. This study helps to frame the basis for the decision-making about a possible market entry. Thus, it is of vital importance to scrutinize the macroeconomic environment as part of the market research. Political and Legal Aspects According to the Russian 1993 Constitution, Russia is a democratic federative state with a republican form of government grounded in the rule of law (pwc, 2012). After the fall of the Soviet Union in 1991, Russia has gradually opened up and after a seven-year transitional period with numerous market reforms, political stability†¦show more content†¦(pwc, 2012) The country further integrated within the world economy by entering the World Trade Organization (WTO) in 2012 (Datamonitor, 2011). Economic Aspects Russia of 2011 is characterized by a per capita GDP (PPP) of $16.750, GDP and FDI growth of 4.3% and 33% respectively. Furthermore, the ease of doing business in the country improved by 4 ranks between 2011 and 2012 and hence Russia is ranked 112th in 2012 (Datamonitor, 2011; pwc, 2012). Historically successful economic reforms during the 1990s led to liberalization of the Russian economy and to high growth rates. Yet, the global economic downturn beginning in 2008 led to a negative growth of 7.7% in 2009. However, the country’s economy managed to quickly recover, achieving a 3.9% GDP growth in 2010, mainly due to the high oil prices (Datamonitor, 2011). Improved competitiveness and higher oil prices facilitated a turnaround in the current account, from a deficit in 1998 to a surplus of 12% of GDP in 1999. Since 2000, Russia has maintained a current account surplus, which dropped from around $102bn in 2008 to around $47bn in 2009 (Datamonitor, 2011; pwc, 2012). 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Continual risks of postoperative condition Samples for Students

Question: Discuss about the Anterior Cruciate Ligament (ACL) ? Answer: Introduction In case of arthroscopic surgeries, the anterior cruciate ligament (ACL) and the repair of the torn meniscus are common. The ACL helps to stabilize and provide support to the joints. In the case scenario, Mr. James Versace is 17 years old adolescent, who is a soccer player. He faced problem in exercise and pain. Other medical problems of Mr. Versace are asthma, dermatitis, subluxed his left patella, allergic problem and hayfever. The assignment discusses about the continual risks of postoperative condition. The current therapeutic regime is discussed that helps to reduce the risk factors. In the section, manual therapy, rationale, and intervention are discussed. The benefits of evidenced based nursing are discussed. Continual risks of postoperative condition Westermann et al. (2014) mentioned that every surgery has some risks that is known as the complication. However, the meniscus repair is one of the safest processes, in which the risk rate is 1.3%. The main complication of the meniscus repair is the injuries to the skin nerves. Other complications of the postoperative condition are knee stiffness and infection, which are uncommon but can occur. In such circumstances, Wasserstein et al. (2013) mentioned that the doctors need to minimize the risks of complications that will help the patient to overcome the surgical risks. In the case scenario, Mr. Versace has various health complications. Therefore, before the medication, the doctor and nurse need to check his medical history as he has allergic problem. He has allergies in lactose, cashews, animal fur, peanuts, and pollen. Therefore, the nurse needs to be careful about his diet as well, which may increase the complications of the postoperative condition. The nurse needs to observe him a nd provide intensive care to avoid the infection. He needs to take complete bed rest and avoid the alcohol consumption. From the case scenario, it is clear that Mr. Versace takes alcohol occasionally. Therapeutic regime In postoperative condition, the doctor can suggest about the rehabilitation to the patient that will help them to get over the problem. The rehabilitation technique with the sound rehabilitation plays major role in the treatment of the meniscus repair. With the medication, the physiotherapy is also important that will help in leg movement. As Mr. Versace is an adolescent athlete, he needs to get over the problem as earlier as possible. In such cases, physical therapy helps the patient to get back in his normal life. To provide the quality to the patient, who has gone through arthroscopic surgeries, need to understand the biomechanics. Achtnich et al. (2016) suggested that with the medication, the physical exercise is necessary that can help the patient to avoid the complication. The clinical evaluation and the treatment techniques ensure the optimal outcomes. In such circumstance, communication plays key role. The nurse needs to have proper communication skill that will help to know about the patient requirement. In such condition, the medical lab reports can help the nurses as well to know about the condition of the patient. Therefore, the nurse needs to check the lab reports minutely. Manual therapy The main purposes of the manual therapy are to modulate the pain, increase the motion range, reduce the soft tissues inflammation, improve the contractile tissue repair with the extensibility, and facilitate the movement. As mentioned by Forkel et al. (2015), manual therapy refers to the application of the manual forces of therapist to improve quality and range of motion of the soft tissues and joints. Michalitsis et al. (2015) mentioned that the mobilization is one of the manual technique, which replicate the normal joint via the repeated passive motion at the low speed. The normal joint moves smoothly at varying amplitudes. On the other, Chahla et al. (2016) defined that manipulation is the fast and small force with the small amplitude, in which the joint is moved in high speed. The manual therapy helps to improve the joint mobility and joint function. In case of Mr. Versace, he needs the manual therapy as well so that he can be able to play soccer again. In case of manual therapy, the joint glides need particular planes so that the movement can be done smoothly. In case of anterior cruciate ligament (ACL) and the repair of the torn meniscus, manual therapy helps the patient in movement (Anderson Anderson, 2015). This helps to reduce the complications of arthroscopic surgeries and provide benefits to the patient. Nursing intervention The patient Mr. Versace is 17 years old male, who have been admitted for the arthroscopic surgeries due to anterior cruciate ligament (ACL) and the repair of the torn meniscus. In the current context, the main problems are prioritized to manage his pain and knee movement problem. Managing pain: For managing the pain, the pain score needs to be managed with the pain measuring scale. This is based on the pain management plan, which needs to be developed. To reduce the pain, the doctor suggested diclofenac and mentioned the dosage of the drug to 25 mg. therefore the patient takes 1 to 2 tablets daily for the pain management. The oral medication helps him to reduce the pain. Duchman et al. . (2015) suggested that when the pain of the pain will be reduced, he will be able to move his knee and the complications will be reduced as well. Managing asthma and allergy: The patient is suffering from asthma and allergy problem. To reduce the problems he needs to modify his dietary habit first. He needs to exclude the peanuts and cashews from the diet. The nurse needs to monitor the patient and note down the problems of the patient. Mr. Versace needs to take sufficient amount of water that helps to maintain the fluid balance of the patient body. The doctor prescribed some drugs to reduce the problems of the asthma and allergy. The nurse needs to follow the medication routine of the patient and provide the medication timely. Mr. Versace needs to take the salbutamol 100 mg with the CFC inhaler. The dosages need to be maintained. Another medication includes flticasone, advantan, prednisolone and epipen. The administration of the injection needs proper routes and dosage. The nurse should be careful about the routes and dosage. Rationale Nurse responsibility Rationale Check the administration of medication (drugs and injections) Before administration of drugs, the nurse should check dosage and route. However, the dosage needs to be applied in a safe level (Shybut et al. 2015). Overdose of the medication is fatal for the patient. The overdose of the drugs that are prescribed for the asthma and allergy can be fatal for Mr. Versace. Therefore, the nurse needs to recheck the dosage of the medication. Check symptoms of the patient The medication and injection needs to be provided after detecting the signs and symptoms of the patient. As the patient has various problems, therefore the medication should be provided carefully. Check route with dosage of medication administration The nurse needs to check the dosage and route of the medication. Proper implication of medication can help the patient to reduce the problems and get well soon. Observe the patient after medication The medication is provided to reduce effects of asthma, allergy, and pain. The nurse should monitor the patient, which help to develop the patients health. Take the consent of the patient and family members Before applying the medication, the nurse needs to take the consent of the patient and his family members (Mall et al. 2014). Table 1: Rationale of nursing intervention The benefits of evidenced based nursing Evidence based nursing has various benefits, which include to provide the quality care to the patient. The quality care helps to improve the patient outcomes (Hamer Collinson, 2014). The evidence based nursing helps the nurses to increase their skills as well as the critical thinking and decision-making. As result, the clinical performance of the nurse develops with the experience. Evidence based nursing helps to provide knowledge and satisfaction to the nurses as it helps to enhance the patient outcomes. Implementation of the evidence-based practice can manage the available resources, which is used effectively and efficiently (DiCenso, Guyatt Ciliska, 2014). However, there are various barriers that needs to be reduced to increase the rate of positive patient outcome. Conclusion Based on the above discussion, it can be said that the meniscus repair is one of the safest processes, in which the risk rate is less. As the patient has various problems including asthma and allergies, therefore the medication process should be done properly. the patient needs to take the medication timely and should take rest that will help him to get back in the normal lifestyle. In such cases, the physical therapy and manual therapy provide relief to the patient. Hence, it is necessary for the patient. The fluid balance of the patients body needs to be maintained, which helps in the treatment. As well as the patient needs to be careful about the diet and avoid the foods that can create allergic problem. References Achtnich, A., Herbst, E., Forkel, P., Metzlaff, S., Sprenker, F., Imhoff, A. B., Petersen, W. (2016). Acute proximal anterior cruciate ligament tears: outcomes after arthroscopic suture anchor repair versus anatomic single-bundle reconstruction.Arthroscopy: The Journal of Arthroscopic Related Surgery,32(12), 2562-2569. Anderson, A. F., Anderson, C. N. (2015). Correlation of meniscal and articular cartilage injuries in children and adolescents with timing of anterior cruciate ligament reconstruction.The American journal of sports medicine,43(2), 275-281. Chahla, J., Dean, C. S., Moatshe, G., Mitchell, J. J., Cram, T. R., Yacuzzi, C., LaPrade, R. F. (2016). Meniscal Ramp Lesions: Anatomy, Incidence, Diagnosis, and Treatment.Orthopaedic Journal of Sports Medicine,4(7), 2325967116657815. DiCenso, A., Guyatt, G., Ciliska, D. (2014).Evidence-based nursing: A guide to clinical practice. Elsevier Health Sciences. Duchman, K. R., Westermann, R. W., Spindler, K. P., Reinke, E. K., Huston, L. J., Amendola, A., Wolf, B. R. (2015). The fate of meniscus tears left in situ at the time of anterior cruciate ligament reconstruction: a 6-year follow-up study from the MOON cohort.The American journal of sports medicine,43(11), 2688-2695. Forkel, P., Reuter, S., Sprenker, F., Achtnich, A., Herbst, E., Imhoff, A., Petersen, W. (2015). Different patterns of lateral meniscus root tears in ACL injuries: application of a differentiated classification system.Knee Surgery, Sports Traumatology, Arthroscopy,23(1), 112-118. Hamer, S., Collinson, G. (2014).Achieving evidence-based practice: A handbook for practitioners. Elsevier Health Sciences. Mall, N. A., Chalmers, P. N., Moric, M., Tanaka, M. J., Cole, B. J., Bach Jr, B. R., Paletta Jr, G. A. (2014). Incidence and trends of anterior cruciate ligament reconstruction in the United States.The American journal of sports medicine,42(10), 2363-2370. Michalitsis, S., Vlychou, M., Malizos, K. N., Thriskos, P., Hantes, M. E. (2015). Meniscal and articular cartilage lesions in the anterior cruciate ligament-deficient knee: correlation between time from injury and knee scores.Knee Surgery, Sports Traumatology, Arthroscopy,23(1), 232-239. Shybut, T. B., Vega, C. E., Haddad, J., Alexander, J. W., Gold, J. E., Noble, P. C., Lowe, W. R. (2015). Effect of lateral meniscal root tear on the stability of the anterior cruciate ligamentdeficient knee.The American journal of sports medicine,43(4), 905-911. Wasserstein, D., Dwyer, T., Gandhi, R., Austin, P. C., Mahomed, N., Ogilvie-Harris, D. (2013). A matched-cohort population study of reoperation after meniscal repair with and without concomitant anterior cruciate ligament reconstruction.The American journal of sports medicine,41(2), 349-355. Westermann, R. W., Wright, R. W., Spindler, K. P., Huston, L. J., Wolf, B. R. (2014). Meniscal repair with concurrent anterior cruciate ligament reconstruction: operative success and patient outcomes at 6-year follow-up.The American journal of sports medicine,42(9), 2184-2192.

Darwins influence on psychoanalysis free essay sample

Charles Darwin’s substantially influential writing examines a vast rang of topics that were brought to the attention of many leading scholars throughout history. Darwin preceded Sigmund Freud and the invention of psychoanalysis by approximately 50 years. Through the exploration of Darwinian theory and the later development of psychoanalysis, it is clear that Charles Darwin’s theories had a profound influence of the development of Sigmund Freud’s psychoanalytic theory. This becomes clear after analyzing such themes as sexual motivation through evolution, the Freudian ego, the connection between human and animal emotion, adaptive responses and the unconscious mind. Sexual Evolution and Motivation Darwin and Freud both evaluated the connection between biological traits and inheritance as expressed through social constructs, such as sexual impulses and desire. This theory manifests itself by examining human biology, neurology, evolution and applying it to expressed behavioural traits. A fundamental and intrinsic element of human behaviour stems from evolutionary adaptations in which basic desires are adapted through the recognition of success from earlier generations. We will write a custom essay sample on Darwins influence on psychoanalysis or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Through this evolution, both Darwin and Freud placed an enormous emphasis on an individual’s desire for survival, the ultimate goal being self-preservation. Darwin and Freud’s theories converge at the point of primal and instinctive behaviour. Darwin’s most relevant discovery was natural selection. He approached his work as purely biological by viewing humans as primates. He explains â€Å"their forms of behaviour and social organization as natural manifestations of their elementary biological dispositions for survival and reproduction†(Carroll, 52). This meant that the motivation for sexual reproduction was unconscious and biologically wired into human for their survival. The human with the most efficient and best adapted traits were more likely to survive. Choosing a mate is based upon the Darwinian psychological theory that â€Å"views attractiveness in terms of reproductive fitness†(Cartwright, 56). Humans choose mates that appear physically fit and fertile, resulting in a child Who is also physically fit. Freud’s theories parallel Darwin’s but were taken a step further. The primary sexual motivation through desiring survival traits and reproduction was the foundation for Freud’s belief in two basic impulses of man, pleasure and self- preservation. Psychoanalysis does not focus on the same behaviour over and over again, â€Å"but about the recognition of constantly changing and shifting individual†(Westerink, 87) where a psychoanalyst would examine repressed behaviour from â€Å"symptoms back to their origin†(Westerink, 88). Freud also placed an emphasis on viewing humans as having primal sexual urges similar to that of primates but incorporated humans as pleasure seekers. He endeavoured to understand how the combination of pleasure seeking, individual needs could coexist with reproduction in the name of evolution. The conclusion was that â€Å"evolution does not take place without periods of decline, reaction or restoration†(Westerink, 101), therein lies the need for evolution. But most notably, humans must rely on reality to reign in and control the need for pleasure and understand the true motivation of sexual desire, reproduction. To Freud, the desire for pleasure and immediate satisfaction factors into sexual motivation but also â€Å"the individual does carry on a two fold existence; one to serve his own purposes and the other as a link in the chain†(Sharpe Faulkner, 39), a chain to have enduring genetics. This Freudian theory coincides with Darwin’s belief in altruism. By recognizing the success of your species as individual success, the group will have a greater chance of survival and continue to reproduce. This begs the question if Darwin’s altruistic theories were truly unselfish but actually â€Å"particular people achieve their own pleasure and satisfaction†(Radcliffe, 175). Freud combined the influence of Darwin’s natural selection, with his own theory regarding the pleasure principle. Darwin’s evolutionary theories factored greatly into the development of sexual motivation from a biological standpoint allowing Freud creates a picture of sexual evolution from a more evolved psyche in the early 20th century. The Connection Between Human and Animal Emotion Freud and Darwin both assessed the human capacity for emotion, where this form of communication originated and the value of its expression. In doing so, they both equated the origin of emotional expression as being very similar to the primal need for communication through adaptive responses. In Darwin’s book The Expression of the Emotions in Man and Animals, he discusses the human mind and how it related to the animal mind through evolution. His writings again are biological in nature and deal with emotion as a tool for survival. In his writing, Darwin notes, emotion â€Å"is of importance to our welfare. They serve as the first means of communication between the mother and her infant†(Darwin, 364) Darwin’s writings reveal an in depth study of the expression of emotion ranging from the actual physiological acts involved in emotion to the special expression of man. His research confirms, â€Å"man is derived from some lower animal form†(Darwin, 365). The emotions studied are wide ranging such as suffering, fear, anxiety, love, guilt and anger. For example, Darwin observes the act of weeping as an infant. This leads him to believe that when an infant weeps, he or she is expecting a result, whether that be food, attention or the relief from a state of suffering. The infant will â€Å"cry out loudly, like the young of other animals, partly as a call to their parents for aid and partly from any great exertion†(Darwin, 174). Darwin’s observations of emotion, particularly that of a child resembles very closely to Freud’s id. The id represents the most basic inherited instincts that are most obvious during childhood and expressed through emotion. â€Å"The infant, possessing no ability to delay release, demands immediate gratification†(Cordon, 223). The newborn would then be â€Å"a creature entirely governed by the id†¦demanding food, drink, eliminating bodily waste and affection†(Cordon, 223). Once the child’s needs are met, they are content. This theory contributes to the desire for pleasure and the distaste for anything uncomfortable or as Freud described it, the pleasure principle. Darwin is related this behaviour and expression for emotion as a survival tactic in order to have the infants needs met through communication. Morality and the Ego Darwin and Freud’s theories both weighed heavily on the similarity between man and animal. There is a primal urge exhibited through emotion, sexual motivation and the search for pleasure as seen in Freud’s id and Darwin’s observations of adolescents. But what did these men say about censoring that primal behaviour to live in harmony with others? It appears that Darwin had an influence over Freud’s explanation of morality as well. There was a demand for balance during evolutionary stages in which â€Å"Darwin†¦[recognized] a fundamental fact of evolution, accept a basic moral intuition†(Zamulinski, 5). This morality is seen as an adaptation to provide group harmony and avoid isolation or seclusion and ultimately death. Darwin speaks at length regarding a biological kinship, which relates to the previously discussed notion of altruism. There is a community of organisms living together and working towards the goal of survival and preservation. For this to occur there must be harmony within the group. Darwin describes this harmony as having an individual sense of morality. Treating the members of your own group well is known as Group Selection and â€Å"group selection does provide a setting in which helping behaviour directed at members of one’s own group can evolve†(Zamulinski, 11). Freud adapted this sense of morality into something he referred to as the Ego. The Ego is what interacts with the conscious part of the mind and it works along side the id to delay the impulse for immediate gratification. The Freudian theory of the ego gives the mind the ability to interact consciously with the world and because of this it connects humans with reality. The primitive id â€Å"must conform to the limitations agreed on by the society in which the child is growing up†(Cordon, 225). This is the role of the Ego, acting as somewhat of a â€Å"referee or mediator constantly negotiating the conflicts that inevitably arise†(Cordon, 224) when the id and the ego interact with one another. The mind will then connect with what is socially acceptable and adheres to the moral guidelines of society. Both Freud and Darwin felt that in order to have individual evolutionary success, one must belong to a group and in order for this group to have evolutionary success there must be behavioural guidelines. Having boundaries for acceptable behaviour, moral obligations and censorship within the mind proved relevant to both Freud and Darwin regarding self-preservation. Adaptive Responses In order for survival of the fittest to occur, humans must be able to maintain mental stability. This stability is seen as emotional adaptive responses that appear in both Darwinian theories and psychoanalysis. According to â€Å"Darwinian psychology, mental health can be seen as the proper functioning of an adaptive emotional system†(Cartwright, 75). When human emotion adapts to the environment, there is a greater chance for survival and a heightened mental stability. In evolutionary terms for example â€Å"anxiety response and manifestations of over anxiousness can be seen in terms of an adaptive response to signals from the environment†(Cartwright, 94) or heightened sense of awareness. This sense of awareness can be used as a tool for defence and protection. Freud also concerned himself with the state of mental health and the minds ability to create defence mechanisms for the purpose of protection. For example, lets look at the earlier discussed ego in which it contains â€Å"a specialized set of tools intended to minimize the anxiety resulting from internal conflict†(Cordon, 227). These defence mechanisms occur automatically and unconsciously, very similarly to the instinctive nature of Darwin’s evolutionary theories where â€Å"emotions regulate our behaviour to ensure our genes survive†(Cartwright, 74). Freud believed that not dealing with inner conflict in is the cause of mental illness and maladjustment. Therefore the quality of life and possibly the quantity of life have a greater chance of decreasing over time. Defence mechanisms serve as a purpose to protect from inner conflict and mental instability. In order to achieve this mental harmony, Freud introduces the psychological theories of repression and sublimation. Repression is the process of banishing feelings of anxiety or trauma from the conscious mind. This particular defence relates closely to the theme of unconsciousness that Darwin discusses. Freud’s theory of sublimation also echoes Darwin. Sublimation is another one of the mind’s defence mechanisms to which applying this mechanisms means the â€Å"unacceptable impulse finds a useful, socially acceptable means of expression†(Cordon, 83). For Darwin this meant using anxiety and a heightened sense of emotional arousal for an advantage in the wilderness. From a more civilized perspective Freud explains this over emotional state of mind and applies it to an emotional outlet. For example, he gives the example of artistic expression. Both psychologists understand the need for adapting these emotions to the environment. Freud took Darwin’s defence mechanism theories regarding animalistic pack mentally and applied it to psychoanalysis by observing the behavioural traits of individuals in a group setting. He noticed â€Å"an individual can behave very differently as part of a group than one would normally expect†(Westerink, 176). The introduction of an individual to a group setting, as Freud observed, allows the unconscious mind to exist in a much more instinctive way. For Freud, the group will survive when there is a leader but he determined this as a psychological illusion. From a psychological standpoint, pack mentality develops from a group of individuals seeking guidance and protection as adaptive strategies. It does not necessarily mean there is a true leader with inherent abilities to achieve those results but instead a group wanting the same goal and that goal is survival. The unconscious Psychoanalysis stemmed from Freud’s â€Å"insights into the ways in which the meaning of individual’s words and actions exceeded their conscious self-perceptions (Sharpe Faulkner, 5). Freud believed heavily that the unconscious mind largely influenced behaviour. He primarily examined how humans could develop behavioural and personality traits that were outside of their conscious awareness. Through observations, which became known as psychoanalysis, Freud explained this unconscious behaviour originated from innate drives. These innate drives coincide with instinct. For Darwin this unconscious state of mind manifested itself in innate instincts. This behaviour trait overlapped between humans and animals. Darwin’s observations led him to believe that for the most part animals were unconscious of their actions and thrived primarily on basic necessities such as food and shelter. There is an obvious connection regarding the importance of the unconscious mind to both Darwinian theories and psychoanalysis. Ultimately Freud and Darwin share in the belief in primitive behaviour that is somewhat regulated by our social circles and societal values. Darwinian Theory Influenced Psychoanalysis Darwin’s writings are valuable for understanding his own concepts regarding evolution and its contribution to human behaviour but also for the development of new psychological avenues and areas for further research. Freud was able to advance and build upon Darwin’s discoveries due to social and scientific advancements of the 20th century. Therefore Darwin’s influence proves to be exceptionally relevant to Freud’s theories of psychoanalysis and ongoing within the modern psychological field.

Comparisons and contrasts of white goods and hospitality industries

Background of white goods and hospitality industries On a global scale, white goods industry is a major domestic appliance industry that manufactures microwaves, large cooking appliances, dishwashers, home laundry and refrigeration appliances among others items. It is imperative to note that globally, white goods industries makes tremendous sales from their products that range from industrial or commercial products, garden appliances to small consumer appliances.Advertising We will write a custom essay sample on Comparisons and contrasts of white goods and hospitality industries specifically for you for only $16.05 $11/page Learn More Research studies carried out in 2003 pointed out that the value of sale on domestic appliances from these industries was approximately US$163,000 million (Bray, Waring Cooper, 2011). It is also worth to note that the white goods sector in Australia alone generated a sales value from its large kitchen appliances of approxim ately $2200 million in 2003. The key players of White goods industry in concentrating ownership and restructuring production in the regional markets are group of multinational corporations (MNCs) such as the Asia-Pacific, North America and European Union. The retail sales for White goods products globally are made by LG Group, Haier, general Electric (GE), Bosch-Siemens, Electrolux and Whirlpool which are all Multinational Corporations. The Australian White goods sector displays characteristics which are similar to that of other white goods global chains. Research studies indicate that there has been a major change in employment in this industry emanating from standardization and simplification of production platforms in which standard engineering frameworks are used. Furthermore, introduction of just-in-time, flexible techniques and computer aided manufacturing methods used in this industry have not only enhanced the speed of product renewal but have also in conjunction with laws a nd regulations, reshaped employment relations in the industry. On the other hand, one of the industries in Australia that has demonstrated rapid growth is hospitality industry. It has displayed some remarkable shift from the well known traditional secondary and primary service sectors. As a prime example, it was ranked the seventh largest employer in the period 2004-2005 from its earlier position twelve in 1989-1990 (O’Brien O’Donnell, 2000). Other industries in Australia that have also exhibited more rapid growth include health and community services and that of property and business services. However, in terms of employment relations and labor market, hospitality industry in Australia has continued to exhibit distinctive features.Advertising Looking for essay on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More For instance, its employment conditions have continued to be poor with more of low pay, low skill ed jobs, high labor turnover and casual employments among others. In addition, its employment relations too have been immensely affected and have been characterized by poor working conditions, unemployment and low membership in unions. In order to regulate its working conditions and wages, it has continued to depend on the award system (Waring Bray, 2006). This essay compares and contrasts white goods and hospitality industries in Australia. Comparisons To begin with, both white goods and hospitality industries in Australia are facing challenges from national industrial relations following the introduction of legislations on products, employment relations, advertisements and marketing. The laws and regulations are controlling various operations done by the industries and this impact on employments relations prevailing in these industries. The legal environment in which these industries operate has significant legal changes that affect their operations. The areas that have been most impacted by these changes include employment relations, demand for products or services bought by consumers and the cost incurred for developing new procedures and systems. Secondly, both industries have also been able to experience growth despite changes from their microenvironments. Changes in the market and business trends today have put pressure on both firms to increase their employment relations by developing and building focus on core competencies. Due to intensive competition and increasing uncertainty, MNCs have maintained sustainable advantage and made tremendous gains because they have improved on employment relations with their workforce. In white goods industry located in Australia, an increase in global competition affects its functional roles and other issues that deal with managerial roles or leadership in business. According to Waring and Bray (2006), consistent provision of superior value and high quality products to customers is determined by a firm’s abil ity to establish strategic business decisions on employment relations as well as strategic capabilities.Advertising We will write a custom essay sample on Comparisons and contrasts of white goods and hospitality industries specifically for you for only $16.05 $11/page Learn More Through these, successful organizations have maintained customer satisfaction, achieved overall strategic goals and increased their production processes at a lower cost. For instance, white goods industry capabilities have been witnessed in the manner in which they have combined organizational knowledge, integrated technology and coordinated production skills at lower costs. It is imperative to note that MNCs have been able to relocate and downsize their production to locations of lower cost. This strategic move that white goods in Australia have adopted tends to transcend both the operations which are geographically dispersed and areas of traditional functions through creation of supportive infrastructure via investments. Production capability is built on investments on employment relations. This is fundamental in transforming the processes of production into competitive weapons and reducing unions bargaining power. Both industries have organizational structures having departments that plays host to important business and management functions. These departments include production, marketing and finance among others. These organizational structures describe the nature of strategy a company has. A bigger and more advanced structure denotes a greater global strategy unlike a structure that will house small and domestic business functions. For instance, due to global competition, white goods industry has adopted new and better ways of organizing there structures. The system of work and relationship has changed. An individual may be required to multitask, leaders may be required strategize for investments and policies for finance and to draw strategies for dev elopment and scientific research. This new structural organization combines autonomous and semi-autonomous way of administration. Increase in competition and MNC’s have led to an effective white goods organizational structure that has improved the level of productivity within the industry.Advertising Looking for essay on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Employment relations in this industry have been done efficiently and effectively and as such, white goods industry in Australia has been able to produce and sell its high quality products at a low cost and still maintain a competitive advantage. Research studies attribute this to restructuring employment relations and production capabilities in such a way that productions are done at a low cost possible. Contrasts The hospitality industry in Australia, like in most nations in the world, has been affected by unstable equilibriums. A shift from short run to long run equilibrium is due to economic forces determined by a slight deviation in wages and prices from the equilibrium. In the same manner, employment and aggregate output causes fluctuations in the Australian economy. The level of employment and unemployment rises and falls during such time. Unemployment has remained high in the hospitality industry and the labor market has becomes slack. In turn, this affects the ability of the hospitality industry to employ more workforces and make better sales (Thompson, 2003). As such, the human resource management of large employers like white goods becomes formalized while in the hospitality industry, where there are many small employers, ad hoc systems are adopted in order to manage employees. It is imperative to note that due to reliance on the award systems in the hospitality industry, employment relations are strained and workers are less inclined to perform their duties. Since hospitality industries in Australia are small in size and spread out, it becomes cumbersome for unions, which have low bargaining power, to service and recruit members. Additionally, employment conditions in the hospitality industry have continued to be poor with more of low pay, low skilled jobs, high labor turnover and casual employments among others. Its employment relations too have been immensely affected and have been characterized by poor working conditions, unemployment and low mem bership in unions. In order to regulate its working conditions and wages, it has continued to depend on the award system (Anderson, Teicher Griffin, 2005). On the other hand, white goods industry through laws and regulations reduces the influence and power of unions in terms of bargaining. In turn, it eliminates support mechanisms that the union has that include bargaining fees and payment reduction done on union fees for non-union workers. This creates a favorable business environment especially in terms of employment relations. White goods industry, being a large manufacturer of microwaves, large cooking appliances, dishwashers, home laundry appliances and refrigeration appliances among others things needs to have enough employees to serve the adverse clients with various needs and work towards the organizational growth; the push to reduce the scope of bargaining by the industrial relations law and regulation will lead to more money being allocated for employees as wages which wi ll affect the organizational plans and expansion strategies (Anderson, Teicher Griffin, 2005). The laws and regulations set by the industry allow agreements made between non-unions and the white goods management team to be experimented. Moreover, the organizational structure of White goods industry is a representation of a business program that has a chain of command whereby officers of the company as well as the employees are categorized in units that show their level of importance and responsibility. The organizational structure defines relationship that should exist between the chain of command and employees. With this in place, a company stands a better chance of minimizing costs and maximizing results since everyone in the company will know how to interact with one another and with various departments in the company. In addition, workers will quite well, understand their responsibilities and their duties. An effective system of good governance forms its foundation in an organi zational structure that is competently built. This kind of organizational structure ensures that there is increased productivity through assigning areas of duty and power to the leaders as well as employees, ensuring that staff members are not under too much pressure or overworked. It is also important to build positive interaction among company leaders and employees. On the other hand, as earlier indicated, Australian hospitality industry has over the years suffered from employment challenges such as low pay to employees, low skilled jobs, high labor turnover and casual employment among others. This can be attributed to lack of efficient and effective organizational structure alongside poor employee relations. References Anderson, E., Teicher, J. Griffin, G. (2005). From industrial relations to workplace relations in the Australian taxation office: an incomplete but strategic transition. Journal of Industrial Relations. 47, 339-352. Bray, M., Waring, P. Cooper, R. (2011). Employm ent Relations: Theory and Practice. Sydney: McGraw-Hill. O’Brien, J. O’Donnell, M. (2000). Creating a new moral order? Cultural change in the Australian public service. Labour and Industry. 10, 57-76. Thompson, P. (2003). Disconnected capitalism: or why employers can’t keep their side of the bargain. Work, Employment and Society.17, 359-378. Waring, P. Bray, M. (2006). Evolving Employment Relations: Industry Studies from Australia. Sydney: McGraw-Hill. This essay on Comparisons and contrasts of white goods and hospitality industries was written and submitted by user Maximilian P. to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

What Is AP International Diploma Do You Need One

What Is AP International Diploma Do You Need One SAT / ACT Prep Online Guides and Tips The College Board’s AP program is recognized by colleges around the world. In addition to taking individual AP classes, students who are interested in attending school in another country can potentially earn the AP International Diploma. In this article, I’ll tell you what the AP Diploma is, how you can get it, and whether it’s worthwhile for you! What Is an AP International Diploma? The AP International Diploma (APID) is an award for students who have taken AP Exams and classes in high school and are interested in attending college abroad.The College Board offers this award because it's a more succinct way for colleges outside of a student's home country to assess performance in the AP program overall.The APID indicates that a student has successfully completed a well-rounded AP curriculum.It's also a way for the College Board's AP program to compete more directly with the IB program. You might think about shooting for an APDiploma if you’re a student in the US planning to apply to universities in other countries or if you’re an international student planning to apply to universities in the US.The APID indicates that a student has demonstrated excellence across a variety of subject areas within the AP curriculum.You don’t need to apply for the APID; it’s automatically awarded if you meet the requirements, which I will go over in the next section. How Can You Earn an AP International Diploma? To fulfill the requirements for the APID, you will need to take at least five AP Exams and earn a score of 3 or higher on all of them.You’ll have to take some specific types of AP courses to meet the APID standards. The first requirement is either two AP Exams in world language and culture or two AP Exams with one world language and culture course and one English course.For example, you could take the Spanish Language and Culture course and the French Language and Culture course.If you’re not taking two languages, you could take the English Literature and Composition course as a substitute for one of the language courses.Keep in mind that you can’t meet this requirement with two world language and culture courses that focus on the same language.Taking Spanish Language and Culture and Spanish Literature and Culture wouldn’t fulfill the requirement. The second APID requirement is one AP Exam that (surprise, surprise) emphasizes an international perspective.Classes you can use to fulfill this requirement include: World History Human Geography Comparative Government and Politics Art History Environmental Science Macroeconomics The third requirement is an AP Exam in either the sciences or math and computer science.Classes you can use to fulfill this requirement include: Calculus AB Calculus BC Computer Science A Statistics Biology Chemistry Environmental Science Physics 1 Physics 2 Physics C: Electricity and Magnetism Physics C: Mechanics The last requirement is one additional AP Exam in a class of your choice.The only stipulation is that it can’t be an English or world language course. AP Psychology, AP U.S. History, and AP Music Theory are all examples of classes you could use to fulfill this requirement.Your choices will partially depend on which classes you decide to take for the other requirements. Here's an example of a set of five classes that would fulfill the requirements for the APID: Spanish Language and Culture English Literature and Composition World History Biology Psychology One exam can’t fulfill two requirements even if it fits into multiple categories.Environmental Science would be an acceptable class for both the second and third requirements, but you wouldn’t be able to take it and say that you’ve completed both of them.You would need to choose another class from one of the two lists to meet the APID standards.If you end up retaking any of your AP tests because you didn’t score a 3 or higher the first time, your highest score will be counted towards the diploma. For the International Diploma, only your peak performance on each AP exam will count! Should You Get an AP International Diploma? First off, you should consider whether the college where you’re applying recognizes AP classes in the admission process.You can search universities all over the world on this page to see whether they will accept AP Exams and classes as markers of academic achievement.At German universities, for example, candidates who have earned AP Exam scores of 3 or higher on four or five tests are admitted, provided they meet the specific requirements for their area of study.If you’re an international student and are applying to college in the US, it’s almost certain that the schools you choose will recognize your achievements in the AP program. Even if the school you’re interested in recognizes APs, the AP International Diploma may not do a whole lot to improve your chances of acceptance on its own.Colleges care about how many AP classes students have taken, and the APID requirements are a good way to keep yourself on track with taking APs in a variety of different subject areas.However, a student who is particularly interested in the sciences might take 5 AP classes without earning the APID because they took two science classes instead of a science class and an international perspective class.That student won’t look much different in the eyes of colleges from another student who took the same number of APs but did manage to fulfill the requirements for the APID. For example, German universities have different sets of AP requirements that don’t align exactly with the APID requirements and will vary depending on your major. In this case, you would want to avoid just going for the APID and pay closer attention to the specific policies.The AP Diploma represents a well-balanced collection of AP classes and a high level of achievement, but it’s not going to make or break your application. If you take five or more AP classes and earn high scores on the exams, but you don’t fulfill the APID requirements, you won’t be any worse off than a student who does.But if you’ve only taken three or four AP classes and need one or two more to fulfill the requirements, you might consider going for the Diploma.Having a concrete goal will make it easier to stay motivated and choose a well-rounded course schedule. That being said, you might go to a high school where only three or four AP classes are offered, and that’s ok.Focus on earning high grades and challenging yourself as much as possible with difficult classes.A strong course record for an international student doesn’t necessarily have to include the APID, but it should include as many APs and other high-level classes as possible that are relevant to your areas of interest. One pencil for each AP class! (Just kidding, don't actually take 25 AP classes. Yes, I counted the pencils; please take your judgments elsewhere.) Conclusion The AP International Diploma is an award for students who plan on applying to colleges outside of their home country. To earn the APID, you must take five AP Exams in certain specified subject areas and earn scores of 3 or higher on all of them. The APID shows colleges that you’ve challenged yourself with difficult courses in high school, but the award itself probably won’t make a huge difference in your application.Taking five or more AP courses (if they’re available at your school) and scoring well on the exams is a great way to make a positive impression on colleges regardless of whether your schedule meets APID guidelines. What's Next? Curious about other international diploma programs? Learn more about the Advanced International Certificate of Education (AICE), created through Cambridge University in England. If you're working on planning your schedule,this guide will help you decidewhich AP classes to take. Read this article for more information about how difficult AP classes and exams will be for you. Want to improve your SAT score by 240 points or your ACT score by 4 points?We've written a guide for each test about the top 5 strategies you must be using to have a shot at improving your score. 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DO STATES EMLPOY AID AS A TOOL OF FOREIGN POLICY DRAW UPON TWO Essay

DO STATES EMLPOY AID AS A TOOL OF FOREIGN POLICY DRAW UPON TWO EXAMPLES - Essay Example First, it must set its foreign agendas, which are the issues and challenges core to a government and its citizens’ well being (Kahler, 1998). Second, the appropriate policies have to be formulated, debated, voted and legalized/enacted. Third, the policies are adopted then implemented. Finally, the implementation and completion of these policies are evaluated and recommendations made for any practicable changes (Kahler, 1998). Foreign policies are quite unlike domestic policies that involve a lot of people and agencies. Normally, the head of states/governments (presidents and prime ministers) serve as the senior most diplomats for countries. Among the tools employed in foreign policy are diplomacy, foreign aid and military force. Diplomacy entails dealing with nations via discussions, negotiations, diplomatic messages and public statements on a variety of issues. On the other hand, foreign aid involves states assisting one another monetarily and materially so that they achieve their goals, in the process helping in improving their relations. The three common types of foreign aid used as foreign policy tools are military, economic development and humanitarian aid (Kahler, 1998). While military aid involves donating or trading in military equipment and technology to improve the military power of a given state or region of interest to the donor country, economic development aid is in the form of money or equipment loans, grants and donations to boost other states’ economy (Sogge, 2002). This paper explores the idea that foreign aid is a tool for foreign policy, citing two cases in which a state uses aid to promote its interests. Foreign Aid in US Foreign Policy The United States is one of the industrial, political and economic superpowers to whom foreign aid is an essential and integral part of foreign policy. There are several types of foreign aid that the United States regularly disburses to other countries. These categories of aid are disaster and humanitarian aid, military and security aid, and economic development aid. Among these types of foreign aid, the economic development aid accounts for approximately 60% of the total aid while the military and security assistance and the disaster and humanitarian relief account for 25% and 15% respectively. There are several reasons for which the United States extends foreign aid to its developing and strategic partners. For instance, U.S. foreign aid is given for development purposes and for humanitarian assistance in cases of emergencies/disasters. Having started giving foreign aid to developing nations in 1946, just after World War I, the United States’ foreign aid now runs into billions of dollars, making it one of the most controversial and debated tool of US foreign policy. The US and other Western nations learned about and started practicing foreign aid after the World War I after most of the destroyed countries such as Germany failed to effectively reconstruct their ec onomy and government. These devastated countries sought and received help from other states. After the First World War, the United Sates donated a whooping $12 billion dollars to Europe for government and economic reconstruction after which the US Congress then passed the European Recovery Plan (ERP), also referred to as the Marshall Plan after the Secretary of State George C. Marshall. This plan proposed the disbursement of another $13 billion in the five years following the $12

This case study of marketing shows how an international company, Essay

This case study of marketing shows how an international company, Beiersdorf, combines market research with new product development on its NIVEA Deodorant brand - Essay Example based on variables like age, gender, location and income level.† Market research involves the systematic gathering, recording and analyzing of data about customers, competitors and the market. This links marketers to consumers by supplying essential information to solve marketing challenges and help with marketing decisions. This market research provides companies with up-to-date information about consumer needs and desires, current trends in the market, and what consumers desire. This can lead to a win-win situation as consumers get the opportunity to talk to the providers of products and services and products are developed and improved accordingly. This leads to increased sales. It is crucial that one addresses global issues such as viewing domestic business activities from an international and global point of view before entering a market. An international marketing strategy also assists in cross-cultural communication, cooperative decision-making, and collaborative problem-solving in a multinational corporation management.  This leads to cultural homogeneity.  Interaction and integration, global norms, and ideas or practices all become united.  It is important that the management of a multinational corporation work together to overcome boundaries and differences and to be able to communicate, cooperate, and collaborate in order to effectively work together, communicate, make decisions, and solve problems as a single entity as a successful marketing plan increases globalization which in turn brings the world together. This case study analyzes Beiersdorf, an international company and innovation leader, combining market research with new product develo pment on its NIVEA Deodorant brand to provide exciting new products that better meet consumer requirements. In today’s world, there are numerous of products on the market. In fact, there are too many products and brands to mention as it seems that just about every single thing imaginable has already been

Research proposal Example | Topics and Well Written Essays - 500 words - 5

Research Proposal Example Color also gives the customers an impression on the quality of food (Ciotti). Therefore, the right color will give the impression of good quality food sold by Gyro Hero and in the process attract customers. As shown above, the brand’s color is very critical in attracting customers. With the perfect color or combination of colors, the business will be able to keep a large and loyal customer, thus ensuring continued profitability and expansion of the business. The proposed method of research is using picture cardboards depicting different colors for the food truck and food background. Previous research shows that the target market for the food truck business is parents with young children in their homes and those within the age group of twenty-five to thirty-five. These groups of people would, therefore, make the largest proportion of our study samples. The research is done in simple steps of showing the target study group the pictures with different color patterns and then asking them for their feelings, thoughts and impressions on each of the color samples. Their responses are recorded and taken for analysis. The most preferred color for the food background was red followed by blue. We therefore, could use red and blue as our favorite color for the background. Yellow and green had a significant preference, and can be in use as a second

Do Opinions on Immigration Change Over Time?

Do Opinions on Immigration Change Over Time? Samantha Clarke Table of Contents (Jump to) Abstract Introduction Hypotheses Null Hypothesis Aim Method Design Participants Apparatus Procedure Results Inferential Statistics/Treatment of Results Discussion Conclusion Appendix Appendix A – Sample Questions Appendix B – Sample Results Table Appendix C – Sample Questionnaire Completed Appendix D – Raw data from both conditions Appendix E Scatter graph Appendix F – Shows Increases and Decreases by Percentage Appendix F – Descriptive Statistics References Abstract The experiment set out to prove or disprove that over a set period of time, opinion regarding immigration changes significantly. Twenty participants took part in the experiment and were asked to complete a questionnaire, repeating the same questionnaire a week later. The questionnaire used the Likert attitude scale, offering responses from strongly agree to strongly disagree. Five positive and five negative questions were asked where the score was reversed. The results proved that over time opinion does alter. Introduction What impacts our social perspective, which is how we analysis and perceive, (individuals or groups) using varies methods of analysing body language, tone of voice, facial expression, behaviour and is how we makes sense of our surroundings. This is social cognition, the human brain’s ability process information associated with other humans, (http://www.wisegeek.com/what-is-social-perception.htm). How would an individual perceive actions of another, if they were to put them down all the time? What if then it’s established they are a couple. Perceptions are distorted or have a bias if there is a link, favouritism. This is called in-group bias. Trait concept is the social perception of how other traits can impact behaviour. If our surroundings or environment encourage and influence us to be of a certain social behaviour i.e. angry or helpful, then our tendency as humans is to mirror this expected behaviour. Attitudes can change by the need for humans to comply. Compliance is when behaviour changes to or appears to change based on the situation the individual is in, be it a group conversation or debate, the need or peer pressure to comply with others or to influence the outcome. Where compliance has been reverted to, it doesn’t mean that the individual has genuinely changes their opinion on the subject or changed their belief, but have complied with the environment they are in. This is evidenced in the Asch experiment. Attitudes can be influenced by targeting the individual’s emotion. An individual’s attitudes could have been influence in the last decade due to the 911 terrorist attacks, all the political campaigning and TV programmes about Eastern Europe. This can scare humans especially if they feel their own lives are threatened, as the news reports have suggested. The role which individuals play can impact attitude. We have seen with the Milgram experiment that someone seen to be in a position of authority can influence individuals and caused them to give a seemingly lethal electrical shock to another human being. The participants may be influence by what they believe is socially acceptable. Their opinion might be that they think immigration is bad for sociality, but because they believe this is not socially acceptable they might answer the questions differently and wish to be seen to be unprejudiced. The topic of immigration one that falls into the category of being heavily affected by social desirability, (McLeod; S( 2009) in http://www.simplypsychology.org/saul-mcleod.html, http://www.simplypsychology.org/attitude-measurement.html). Perceptions, attitudes and stereotypes can developed from the individuals parents or guardians as these are the individuals who nature them in the early stages. If you have encountered an issue with a Eastern European person, it might be that you stereotype all Eastern European to be the same. For example, all Eastern Europeans are terrorists. Once the stereotype is believed by that individual, any further encounters with Eastern Europeans and them disconfirming the stereotype, the individual will categorise them as not being the typical Eastern Europe person. Perceptions are expectations the individual might have. For example, the expectation that an Eastern European person will conduct themselves in a certain way. This decision is made by recalling the stereotype and disregarding the Eastern European which didn’t fall into this category. This thought process take seconds and can be used to quickly identify how to behave, respond and predict what will happen next. Prejudice could be reduced if the group of individuals are on equal statuses, authority and interact on different social levels. Hypotheses Opinion towards immigration alters significantly when asked the same questions twice over a set time period of time. There will be significant different in the correlation between participants’ attitude in score 1 and 2. Null Hypothesis Opinion towards the topic of immigrations does not alter when the individual is asked the same questions twice over a set time period. Therefore no significant correlation between participants’ total attitude score 1 and total attitude score 2. Aim To evaluate how time influences opinion on the prejudicial topic of immigration. Method Design The chosen design method is observational method; this allows the study of the participant’s behaviour using a varied level of control. Repeated measures will be used, so the same participants take part in both conditions of the experiment. This reduces the number of participants as they same are used for both conditions, it is more convenient also and cost effective. Repeated measure designs disadvantage though is the participants know what they will be asked the second time round. Therefore their attitude might change to influence the results, consciously or unconsciously. They may be very driven the first time they answer the questions, then have lost interest the second time. Therefore their opinions might change towards the questions asked and might not be as strongly opinionated in the second round of questions. Time sampling will be the main independent variable in this study. Observing participant’s attitude towards immigration at two different points in time. Time sampling is where for a set period behaviour is observed, in this case the duration of the experiment time slots for the questionnaire. WE aren’t using event sampling in this instance as this is observing all the time, and noting when behaviour changes. The independent variable is what the experimenter has control over, in this instance it is time, which will provide the results or dependant variable and the questions being asked. The questions asked as the same in both conditions, are the same for all participants and comply with the Likert attitude scale to have five negative and five positive questions. Other variables in this experiment will not be controlled. For example, the exposure to information relating to the subject of immigration i.e. TV, news, discussions they might have after the experiment with others and therefore be influenced by other participants answers. The experiment must have considered the code of conduct outlined by the British Psychological Society. Ethical considerations to not cause offence with the questions asked, gain consent once the full experiment has been explained, outline the purpose and procedure. Participants will be offered a copy of the results and an option to be personally debriefed. If the participants start to converse with the experiment regarding their opinion on the subject of immigration, the experimenter must not personalise this in anyway, nor discuss their own opinion on the subject as this may influence the participants. Steps which will be taken: Discuss with the participants the purpose of the experiment, process, expected outcome and what will be done with the results. Explain that the condition will be repeated with a period of a week between tests. Explain that the participants have a choice not to participant. They can leave at any point and stop the experiment and can ask questions. Ethical considerations taken when planning the experiment. Gain written consent. Agree a date and time for both conditions. Conduct condition 1. Repeat a week later with condition 2. Gather and analysis results. Present results back to the participant if they wish to do so. Participants Participants are list below, recording their age, gender and nationality. The names, address and contact details are no recorded for confidentially. Apparatus The Likert scale will be used. Ten questions relating directly to the hypothesis above will be presented to each participant. Five positive and five negative questions. Each question with have a scale of five responses, ranges from strongly agrees right through to strongly disagree. The overall score, for the five positive questions the scoring system will provide a higher score the more the participant agrees. It is the reverse for the negative questions. The questionnaire will be completed by each participant one week, and then repeated the following week. The date and time will be agreed, and the set rest period between the conditions will be fixed. The overall scores from each will be compared to measure and provedisprove the hypothesis. Procedure The twenty participants will each completed the questionnaire and then repeat the same questionnaire the following week. Repeated measures will be used, so the same participants take part in both conditions of the experiment. Each participant will have the same information regarding the experiment, understanding of the purpose, the fact that they will be required to complete the questionnaire twice over a two week period, what the results will be used for and consent sourced before processing. They will be informed that they can stop the experiment at any given time. This will ensure the code of ethics is met and it is a fair and equal experiment. Each participant will be time boxed to complete the questionnaire within 30 minutes. Each participant will be given the same questionnaire shown in Appendix A – Sample Questions. Each participant will be thanked for their time and if they so wish can have a copy of the results. The results will be gathered over the two week period and recorded in a raw data table as shown in Appendix B – Sample Results Table. This data can be used to provedisprove the hypothesis. Results The results as explained below prove the hypothesis is correct. See Appendix D – Raw data from both conditions. This outlines each participants score for condition 1 and condition 2. All calcualtions shown in Appendix F – Descriptive Statistics highlight that condition 2 has higher scores or outputs that condition 1. The results are displayed in a scatter graph in Appendix E Scatter graph. This is a graphical view showing that the second condition in most cases gave a higher score. Data for the above pie chart can be found Appendix F – Shows Increases and Decreases by Percentage. Inferential Statistics/Treatment of Results In this experiment, parametric statistics are used. This is because parametric statistics facilitate the study of an interval scale rating like the Likert questionnaire. It allows the point scale to be used in this questionnaire, from strongly agreeing to strongly disagreeing to be scored and the results interrupted to give a mean or standard deviation as an example. Using a variety of information to correlate the results provides more accurate and more powerful display of the results. Discussion Opinion towards immigration alters significantly when asked the same questions twice over a set time period of time. There will be significant different in the correlation between participants’ attitude in score 1 and 2. The results shown in Results conclude that if asked the same set of questions twice leaving a week in-between, that opinion towards immigration changes. Therefore proving the hypothesis correct and the null hypothesis incorrect. 75% of scores changed over the two conditions either negatively or positively but change nun the less.  ¼ of the scores did not change. The results shown are a reflection of the general population that opinion changes over time. The fact that the high percentage means the participants opinions scored higher would mean the chosen approach to repeat the questionnaire using the same participants didn’t cause them to become bored or uninterested, but the opposite was in fact expressed in the results. This however may be the result of the participants wanting to influence the results and therefore provide evidence towards the hypothesis. The experiment could have more smoothly if there was an easier way to calculate the results. Reviewing and scoring each participant twice was very inefficient. If this experiment were to be done on a larger scale, this would need to be considered as an area to be improved. The participants varied in nationality, were a sample of the population. The experiment could have explored this area more. Nationality might have a big impact on the results. Were individuals are born or where they parents and grandparents originate from could have a big impact on their opinion to immigration. Further control over the variables, i.e. what they read, watched and discussed throughout the week could have been controlled to genuinely see if it was just time as the independent variable impacts the dependent variable. An idea to improve the experiment further is to increase the independent variable of one week between the conditions being repeated to several years. Opinion relating to the topic of immigration could change from 20 year old to 40 year old. Conclusion The experiment set out to confirm that individual’s opinion of immigration changes over time. This experiment had only a week between the two conditions and the results show that opinion (increase or decrease) significantly changes over time. With the increased score being the more dominant figure. Appendix Appendix A – Sample Questions Appendix B – Sample Results Table Appendix C – Sample Questionnaire Completed 5 immigration has negatively impacted the UK Strongly Agree Agree Neither Agree or Disagree Disagree somewhat European cuisines: UK and Spain European cuisines: UK and Spain Introduction This assignment will focus on the cuisine of Europe and more specifically on the cuisine of Spain and the cuisine of the British Isles The report will critically evaluate European cuisines using sufficient reliable sources together with evidence in the form of dishes recipes. I have produced in the college kitchen and in different kitchen I worked while on my kitchen industrial training. In addition to these dishes and my practical performance will be assessed and evaluated critically. An appropriate explanation and justification will be applied to each dish to explain to the reader in great deal the reasoning for the use of specific commodities methods and equipments used while preparing and cooking them. Cuisine It can be termed as a specific set of cooking tradition techniques, which are practice often associated with a specific culture. It can be termed after a region or a place where it is practiced over and over again and where its underlining culture is still present. The ingredients that are locally available or a mix of through trade primarily influences a cuisine. European cuisine The European cuisine as a whole is a mix of vivid, completed, compelling; challenging gives a lot of space for experimenting and playing with the different ingredients available all over the European continent. It provides a lot of scope of learning about a wide variety of countries, physical geography, religious and cultural practices, locally available ingredients, climate, demographic, political, economic, and geological influences. Before explaining about the European cuisine we have to know about the Europe and its characteristics that are very diverse. Europe on the whole is very much divided on the basis of its Diverse physical geography, Climatic changes ,Geology of the continent ,Varied bio- diversity And most important is the mix of its Demographic variances, political stability, economic conditions, industrial growth, the cold war era (1945-1990), rise of the E.U. (European union) 1991-07, current economic recession (2008-09). The above stated plays an important role in the common European persons life. All these are based on the late 18th, 19th, 20th century changes that took place in Europe due to the modern invention, wars, and immigration of people for better life. Source: (http://europa.eu/abc/european_countries/index_en.htm) All the above mentioned some where or the other influenced the eating habit of the persons thus improving and spreading and making the food cooking techniques and practices unique and others recognized them as a specific cuisine. Europe Division is based on the diversity of cuisine Eastern European cuisine Scandinavian cuisine Russian cuisine German cuisine Cuisine of British Isles Iberian cuisine (known as Spanish+ Portuguese cuisine) Greek cuisine Italian cuisine French cuisine Spain Spain is the third largest nation and occupies most of the Iberian Peninsula at the southwestern edge of the European continent. The basis of the history of Spanish food is very much influenced by its geographical situation. First of all Spain is located on the Iberian Peninsula and almost entirely surrounded by the waters. Due to its location seafood forms on of the main ingredients of the Spanish gastronomy and categories the country as having a Mediterranean diet. Apart from covered by the sea the rest of Spain is a diverse terrain made up of mountain ranges, lush pasture, fertile farm grounds and an extensive coastline, which contributes as a main source of providing quite a variety of fresh products. Regional and cultural division throughout the history of Spanish cuisine. There is a very interesting history of Spain as various people, including the Phoenician, the Romans and the moors, have invaded Spain over the centuries, Jews later integrated the elements of their own cooking into that of Spain. As there is a vast and complex ingredient available throughout Spain for cooking and as different methods are used to cook them there is one similarity in all the regional cuisine that is garlic and olive oil. The culinary regions of Spain The north of Spain This region is mainly considered for its specialties of sauces and seafood, such as regions of Galicia and Asturias. The eastern region The most famous delicacy known as paella valenciana comes from this region in this region the primary dishes are rice based The central Spain This includes the region of Castilla-Leà ³n. This region is famous for its roast meats and cocidos or stews. The Pyrenees This region is home of the chilindrones, sautà ©ed peppers, garlic, tomatoes and onion are the ingredients that accompanies primarily in all the regional dishes Cataluà ±a region This regional cuisine reflects a wide characteristic of land and people casserole or cazuelas makes the region famous and last but not the least cooking in the clay pots that gives the dishes a distinctive aroma. Andalusia It is the sub region classified, as the staple diet is fish and tapas is the other specialty no bar serve a drink without a tapas to munch on. Andalusia is one of the worlds major producers of olive oil. It has a long coastline full of seafood and a hot Mediterranean weather to compliment. The climatic and geographical characteristics have given the regional cuisine its primary features, the refreshing gazpachos, the fried fish, and the style of cookery generally easy to prepare and accompanied by richly flavored wines. Source:(Solomon H. Katz, encyclopedia of food and culture, New York: gale group ltd.) The Legacy Of The Moors The Moors were renowned for combining meat and fish with fruit and this practice is still common in parts of Andalusia today. The hot climate of the region is ideal for growing a large variety of fruit and vegetables. Spanish regional foodhas many local variations and Andalusia cuisine has a wide variety ofdishes, which have originated in specific areas. Being the last bastion of the Moors, Andalusia food has a strong Moorish influence, kebabs are very popular and the mixture of meat and fruit. The Mediterranean coast offers an abundance of seafood and there are lots of seafood restaurants up and down the Costa del Sol. Parillada is a mix of grilled seafood with garlic, parsley and a few wedges of lemon. Fritura is an assortment of small fish, which have been coated in flour and fried in olive oil with garlic and parsley. Source: (http://www.apartrent.co.uk/REGIONS/ANDALUCIA/food.htm) Essential ingredients that make Spanish cuisine different from others are olive oil, garlic, fresh tomatoes, and variety of paprika powder as well as saffron. Rest of the ingredients differ from kitchen to kitchen operations and preparation of meats and availability of fish and seafood. Source:(Pepita, A (2004) Spanish food and cooking) Baking in salt is a popular method of cooking fish in Andalucia. The fish is encased in a salt mixture, which sets hard during baking. Special saltpans are available for this type of cooking. The salt case is broken away before serving. Far from being salty, the fish becomes moist and tender. Paella is the national dish and is traditionally eaten on Sunday lunchtime when all the family troop down to their local restaurant and spend most of the afternoon eating and drinking. Paella varies from region to region. Paella originated in Valencia and Valencian paella is still regarded as the authentic version. An unusual and tasty seafood dish from Andalucia is a combination of clams with white beans or Alubias blancas con almejas. Andalucian Ham Dried ham is one of Spains most famous specialty foods and can be found on the shelves of most supermarkets. A few areas are noted for the excellence of their hams, especially Extremadura and some of the mountainous regions of northern Spain. Another area producing the most sought after air-cured hams are the villages dotted around the slopes of the Sierra Nevada Mountains. The climate in this area is supposed to be the best for giving the ham unique flavours. The pigs special diet in the pasture and a unique curing process contribute to the fine flavours of these hams, which are classified as Serrano (plain cured) and bellota (acorn ham). The ham is dried in specially constructed sheds, which are a common site in the village. The hams are cured for a minimum of twelve months. Source: (http://www.apartrent.co.uk/REGIONS/ANDALUCIA/food.htm) Equipments and commodities used in set up of any Spanish kitchen Commodities Spanish cuisine Vegetables, wild food Variety of olives, tomatoes, fresh peppers, dried chilies, potato and squashes, beans, aubergine, garlic, wild variety of mushroom, dried beans, lentils, cabbage, turnips, cardoons, capers, dandelion, garbanzo, leafy green spinach, asparagus, honey. Herbs and flavourings Saffron, cumin, coriander seeds, black pepper, salt, paprika, bay leaves, fennel, lemon verbena, mint, oregano, parsley, rosemary, thyme, almonds, hazelnuts, pine nuts, sherry vinegar, aniseed Fruits Apricot, dates, plums, dark picot cherries, golden grapes, red fleshed figs, pomegranate, orange, variety of melons, strawberries, passion fruit, banana, pineapple. Fish, shellfish and Preserved fish Hake, cod (bacalao), Gallo, sea bass, turbot, monkfish, gilthead bream, swordfish, sea trout, salmon trout, carp, tench. Scallops, mussels, clams, cockles, prawns, shrimps, lobsters, crabs, squid, cuttlefish, octopus, crayfish. Preserved fish: blue fin tuna, sardines, anchovies, and variety of fish caviars (black herring roe, grey mullet Meat, poultry and game Pork, suckling pig, beef and veal, the fighting bull, lamb, Capons, guinea fowl, goose, duck, turkey, hare, rabbit, venison, quail, pigeon, woodcock, pheasant. Preserved meat Sausages(black, red, white), morcillas, chorizo, white botifarras (Blancas), embutidos. Lomo embuchado(cinta), jamon Serrano,cecina. Dairy products Milk, butter, Variety of cheese about 200. Cabrales, menorcan mahon, san milon, idiazabal, manchega. Bread and cakes Traditional breads-hogaza,pan de cebada. Cocas- hot from bread oven like pizza. Variety of cakes and buns- magdalenas(butter cakes), sobos pasiegas. Being so diverse with a wide range of ingredients available to prepare and cook a Spanish cooking does not need anything special, it requires a basic, well-equipped kitchen. Bottle opener- for wines and bottled vinegars Source:(http://images.google.com/images?) Tough bottle openers are used in the entire kitchen all over the world but it is necessity to have one because it comes very handy when using bottles of wine, vinegars and oil in Spanish cooking as it is needed so often. Ceramic or clay pot – Widely used for oven baked casserole dishes and for cocidos. It is used in different regions of Spain as they cook casserole dishes every single day. Ceramic or clay pots take time to cook the food as well as maintain its nutritional value and gives a distinctive flavours to the food. Espresso pot- for coffee After every meal Spanish people prefer to have a cup of coffee as it is widely used in every household as well as in any Spanish restaurant. Source:(http://images.google.com/) Garlic press- one designed to press cloves without having to peel them. Garlic is the main ingredient in the Spanish cuisine and cleaning a garlic pod is very tiring job when it has to be done in bulk. It is always good to have a garlic press in the kitchen. Source:(http://images.google.com/images?) Mortar and pestle-it is commonly used to grind herbs and spices and making fresh dipping for the various tapas dishes.It is also used to grind saffron and salt together to get a distinctive flavour in paella dishes. Source:(http://www.williams-sonoma.com/products/3983806/?cm_src=rel) Heavy Mason jar- It is used for storing leftover oil. Spanish cooking use the frying method either for fish or making garlic prawns. After preparation of every meal there is a leftover of oil that is always stored in the Heavy Mason jar for its reuse Source:(http://images.google.com/images?) Paella pan- for cooking paella Paella is best prepared over an open fire,gas operated or charcoal BBQ. Use a round kettle-style BBQ the reason for this is so that the heat is evenly distributed and because the heat should gradually decrease as you are cooking it. First, the fire must be very hot to brown the meat, and then it should be lower to simmer the rice Source: (http://spanishfood.about.com/od/maincourses/a/paella.htm) Source:(http://images.google.com/images?) Pressure cooker- It is interesting as now days to speed up cooking example- stews a lot of Spanish restaurants are using pressure cookers. Source:(http://images.google.com/images?) Roasting trays- for oven roasting Commonly used for cooking large joint of meats or simple fish and poultry. Ramekins-a large number of small baking equipments are used in order to make desserts ramekins are specially used in preparing flans. Source:(http://images.google.com/images?) Salt-pans – for cooking fish The fish is encased in a salt mixture, which sets hard during baking. Special saltpans are available for this type of cooking. The salt case is broken away before serving. Far from being salty, the fish becomes moist and tender. Source: (http://www.apartrent.co.uk/REGIONS/ANDALUCIA/food.htm) Source:(http://images.google.com/imgres?) British cuisine The cuisine of Britain, Ireland, Scotland and Wales combined together provide the basis for a cooing style that is known as British cuisine although this cuisine is widely influenced and diversified by the history of its colonization. Significant sub regions: Scotland England Ireland Wales Britain on a whole is blessed with a distinctive temperature, climatic conditions, fertile land a range of geographical diversity and a long coastline. Many streams of fresh water and river provide a variety of fresh ingredients to consume. British Cuisine is prà ©cised tradition of food followed from their ages and which are ultimately associated with the United Kingdom. British cuisine consists of dishes made from the ingredients and food products locally produced. British food is widely influenced by the people settled in Britain. As now Britain calls out â€Å"Chicken Tikka Masala† as their national dish. Source:(http://news.bbc.co.uk, http://www.channel4.com/food/on-tv/river-cottage/) Scottish cuisine: It has its own characteristic hat makes it different from rest of the cuisine and is immensely appreciated by people all over the world. A traditional Scottish cuisine features of an extensive use of freshly grown or produced ingredients in other terms locally available or local produce. The local produce includes oats, salted meats; oatcakes smoked fish are the standard items that are used in Scottish style of cooking. Someone talks about Scottish cuisine one should remember that on any good or bad occasion one cannot forget about the whisky as the Scottish whisky is worlds famous and they are the largest producers of finest spirits Haggis is considered to be the delicacy of the Scott Sheep offals is the chief ingredient in the preparation of Haggis. The Scottish nation food product is haggis was originated by carrying the low quality meat in pigs or sheeps stomach. The Norse invaders who would preserve their food during for the long journey from Scandinavian introduced this. Source: (Lawrence, S.(2002) Sue Lawrences SCOTTISH KITCHEN, London: headline.) Influence on Scotland: There was French influence over the Scottish cuisine in late middle ages and early modern era this was because of the cultural exchange brought Mary, Queen of Scots when she returned to Scotland brought in back French chefs who brought in change in the Scottish unique food and also resulted for the change in terminology. Scottish traditional delicacies are Scotch broth, Colcannon, Scotch Pie, and Porridge. Apart from these dishes Kale, cabbage and many more root vegetables are widely used; Shellfish is very popular, Scottish salmon and world famous Scottish Angus beef. Special food for special occasion in Scotland Traditionally there are special food that are prepared and served in Scotland during the festivals they were specially prepared; they often had ingredients with a certain significance (such as flour from the last sheaf) or were made with certain ingredients that were expensive, difficult to obtain round the year, or not eaten at other times of the year. Source:(Solomon H. Katz, encyclopedia of food and culture, New York: gale group ltd.) Scottish area and their specialty of food and dishes. Area of Scotland Food and dishes Edinburgh and the Lothians Midlothian oatcakes Edinburgh rock (sugary confection) Angus and fife, Forfar Bridies (pastry filled with steak),Dundee marmalade, Dundee cake, arbroath smokies, pitcaithly bannock Glasgow, Clydeside. Ayrshire Borders Glasgow broth Cheese and ayrshire shortbread Selkirk bannock, Eye mouth fish pie Dumfries and Galloway North-east Galloway beef Butteries, finnan haddock, Aberdeen angus steak, skirlie Highlands and inner Hebrides Fried herring, game soup, tatties and crowdie (potatoes and soft cheese), highland oatcakes, atholl brose (whisky mixed with oatmeal). The outer Hebrides Whelk soup, barley bannocks, kale soup Orkney and sheftland Oatmeal soup, fried herring and onions, potatoes with milk, beremeal bannocks Method of cooking- Smoking: For fishes like Salmon, Haddock, Trout Boiling: vegetables Baking: Pies The specialty about the cuisine is that it consists of a full breakfast includes of eggs. Bacon, black pudding, porridge, fat sausage, Ayrshire bacon Lunch and evening meal consists of soup. Meat and at least to vegetables followed by a dessert. English/(Britain): English cuisine as a hole has a wider influence as their history goes. Their cuisine is influenced by the ever-changing settlements from different regions of Europe to this place. The so-called Celts, Romans, Danish and Norwegian Vikings, The arrival of Norman that provides French influence in the cuisine. By the late 16th Century till 18th century England explore and invade colonies that widely developed this cuisine as a whole. All together this factor primarily bought further new dimensions to the cuisine and has become an intrusive part of English cuisine. The English eating habit mainly includes breakfast, fried bacon, eggs, black pudding, sausages, baked beans, grilled kidney, kedgeree; bread followed by lunch and afternoon tea or so called high tea. Consists of cakes, savory, biscuits, scones, variety of sandwiches and tea follow by the main meal in the evening. The interesting thing about the British cuisine as a hole is that it has a large scope of experimentation as people here are very much keen to experiment on trying different food and adopt different food styles which includes Asian, Italian and they can be converted to the British palate. Thus there is no hard and fast rule whatsoever. Currently Britain is giving more importance towards the production of organic foods as people have become health conscious and have restricted their diet. The organic food are therefore easily made available in shopping malls, food courts, some restaurants are serving only organic food products. Also United Kingdom is been recorded for most advance ways of animal farming and welfare. Source:(http://www.channel4.com/food/on-tv/river-cottage/) The British cuisine traditionally in the modern era consists of the traditional Sunday roast that consists of meat; choice of fish or pork, chicken served with gravy Yorkshire pudding, potato mash or roast potato and minimum of to vegetables. The chips shop or the take always are also very popular making fish and chips their renowned specialty. The other important thing, which cant be missed in British cuisine, is the Anglo- Indian version of the Indian dishes. The Famous Food Culture of Britain: Traditional English breakfast Traditional Lunches English Traditional Favourite for Super or High Tea Traditional Fish and Chips: and Snacks Traditional Afternoon Tea Traditional Sunday Roast Source:(www.greatbritishkitchen.co.uk) Irish cuisine Geographically Ireland has very diverse climatic conditions in the Europe and thus shows the impact on its cuisine significantly. The Irish cuisine is very well known for its good wholesome food made up from locally grown/reared produce. Potato feature prominently in todays diet and old time delicacies like Irish stews and Dublin caddle. Northern Ireland is also renowned for apples. There are common crops grown all over Ireland, as the climate conditions are same all over Ireland. Irish is also famous for cheese farming as they have one secret ingredient for the exceptional quality of the milk. Traditional Irish cooking the most commonly used equipment was three legged iron pot, Griddle for cooking oat cakes, Iron pan for frying of pan cakes and bacon rashes also eggs and fish. They also made use of potherbs for boiling potatoes, meats and fish. Source: (Lennon, W.B (ETA), (2004) The Irish heritage cookbook, London) Irish people eat meat as well as they are fish and shellfish lovers. Fishes like Atlantic salmon, sea trout, mackerel, haddock, sea bass, monk fish, Dublin bay prawns, scampi, scallops and mussels, Irish Galway of oysters. Also were smoked and cured foods like smoked mackerel, salmon, eel and kippers. A full Irish breakfast consists of eggs, sausages, white pudding, black pudding, fresh fruits, toast and scones with butter or preserves. Lunch and evening meals consists of meat, vegetables and potato. The Irish are famous for their soda bread and Irish spirit and Guinness. Irish use spirits as well in their cuisine in order to produce good flavor and distinctive taste and aroma. Irish food is a complex as the many cultural, political and economic forces that have shaped Irelands existence Welsh cuisine Geographically welsh has a diverse terrain together with rivers and coastline abundance of seafood, welsh people always yield a bountiful of fresh foods in particular the wild animals and the variety of seafood. The cooking methods use in this cuisine is very interesting as these were used back in history. The tradition of the Wales was to survive into the 20thcentury in the rural parts. The- welsh cuisine traditionally was to satisfy the appetite of the hard working farmers, coal miners, quarry workers and fishermen. In 21st century Wales later gained international recognition for its fresh beef, lamb, fish and seafood. Cooking on the open hearth: this is carried from prehistoric times where the food is cooked on open fire in iron pots. Then there were griddles and bake stone introduced in 18th and 19th century and later came in the Dutch ovens. Wales is known for its extensive use of baked stones and griddles Wales has also ample amount of shellfish supply cockles, crabs, limpets, lobster, mussels, prawns, razor fish, scallops and winkles. Oysters were found first in plenty on the Grower Peninsular but now the supplies are spare and they have become expensive too. The seaweed-dried laver is used up to make the Welsh delicacy laver bread. Also known as ‘Welshmans Caviar this is seaweed boiled to make soft dark green mass seaweed is used in breakfast with oatmeal, and cooked in fat as little cakes. Source: (Yates, A(2007). Englands heritage food and cooking, London: anness publishing ltd.) Bake stone: it got its name as a stone was suppressed with metal and iron bake stone are still in use in many welsh kitchens. Stewing and boiling: A lot of welsh dishes are made up of stews meat, this cooking style gives rise to the recipe â€Å"cawl† it is also considered as welsh national dish. The cuisine of Wales always reflects the need of the substantial and filling food. Eating habit here is commonly three meals a day are traditional breakfast consist of bacon, pork sausage, eggs, fried laver bread or oats. Lunch and evening meals traditionally consist of meat or fish with the side vegetable followed by desserts. The British kitchen There is a range of ingredients produced in Britain is varied- from its lush green fields, orchards and hedgerows to its hillsides and lowland pastures; the seasonal and regional qualities of these ingredients to boost British growing economy and reputation for good food, and their diversity and it encourages the chefs to prepare delicious dishes, both traditional and modern. Equipments and commodities used in set up of any British kitchen Commodities BRITISH CUISINE Vegetables, herbs, wild food Carrots, parsnip, turnips, potato, swede, onions, leeks horseradish, Jerusalem artichoke, beetroot, celery, cauliflower, Brussels sprout, spinach, peas and beans, chard, watercress, tomato, lavender, chives, mint, parsley, elderflower, dill, sage, tarragon, chamomile, nettles, wild garlic, dandelions, wild fungi, chestnuts, honey, elderberries, kale, rose hips, hazelnuts. Fruits Apples, variety of berries, rhubarb, quince, meddler, variety of plums, pears Meat, poultry and game Variety of sausages,( Cumberland, black pudding, haggis). Pork, bacon, ham. Mutton, lamb, Beef. Goose, duck, turkey, pheasant, venison, pigeons, partridge, rabbit, hare. Fish, sea food and smoked fish Mackerel, herring, cod, haddock, salmon, white bait, turbot, hake, Pollack, pilchard. English mussels, oysters, crayfish, and brown shrimps. Smoked haddock, smoked salmon, smoked herrings. Smoked kippers. Milk is plentiful in all the regions, a variety of cheese (Cheshire, Lancashire, cheddar, double Gloucester, derby, Windsor red, Cornish- yarg, sage derby, stilton, dove dale, oxford blue) Methods of Cooking in Great Britain: Poaching Poaching of salmon is the traditional dish. This method uses water; milk, stock or wine is the cooking medium the food product is gently simmered in the liquid. This method of cooking dose not includes any fat. Roasting Traditional Sunday roast. Cooking pork belly, leg of lamb, black pudding stuffed turkey. Frying Mostly in Great Britain fish and chips are coked using this method this method also give a crispy and crunch crust to the product. Stewing The use of Lancashire hot pot is all over Great Britain. This pot consists of lamb or mutton, onions and potatoes it dose not matters if the trimmings are used of the above food products this all is left to bake in the oven in the heavy pot at a very low heat. This was originated in Lancashire in the north west of England. Grilling, Char Grilling, Barbeque/Grill Roasting, Grill Braising, Pan Grilling and Salamander Grill Very commonly used in all the modern as well as traditional rest. all over Britain for cooking different cuts of meats and vegetables. Braising This method is also referred as pot-roasting. Some of the food products cooked in this style are Braised ox cheek, braised pork spare ribs with preserved mustard greens and braised baby artichokes Baking Preparation of breads, cakes, pastries and pies, tarts, quiches and cookies. These all products are classified into bakery products. This cooking method is also used for baking potatoes, baked apples, baked beans Methods of Preservation prevail and practiced commonly in British Isles. Food while in seasons and stocking them for further use. Drying: The food may be sun dried or air dried smoking or wind drying. Mainly fishes like cod, kipplers are sundried Salting of foods Dry method of food preservation by addition of dry salt. . Examples are dried and salted cod salt cured meat. Smoking Food is cooked, flavored and preserved by smoking the food by burning some plants and woods. Smoking is done for many food products cheese, fish, meats and vegetables. The food is smoked in smoke rooms keepers, salmon and many other fishes are smoked Pickling Using preservative agent in this can be salt-water vinegar. Pickeled beetroot, salsify, fennel, preserved lemon are very common to the British cuisine Sugaring Making jams and marmalade, gooseberry, elderflower, apple, plums etc are preserved and used throughout the year Vacuum Packing This is very popular method, which is practiced in modern British pubs, and restaurants. Practicing methods of sous-vide For better quality of food, texture, taste. Source:(http://news.bbc.co.uk, http://www.channel4.com/food/on-tv/river-cottage/) Cuisine of British isles not only used the known methods of cooking that is baking, poaching, roasting or grilling they preserve a lot of food that is available in a specific season by using a various methods of preservation so that they can enjoy them later when it is not in season. Traditional Equipments used in British cuisine are: Traditional Ceramic; stoneware source:(http://www.museumoflondon.org.uk/English/Collections/) A traditional kiln for Smoked fish Source:(http://images.google.com/imgres?imgurl=http://www.fao.org/wairdocs) Casserole Pans A casserole dish usually a deep, round, container with handles and a tight-fitting lid can be glass, metal, ceramic or any other heatproof material. Use in making stews casseroles ingredients can include meat, vegetables, beans, rice and anything else the cook desires. Often a topping such as cheese or breadcrumbs is added for texture and flavor. Source:(http://images.google.com/imgres?imgurl=http://www.oldandinteresting.) Moulds for baking pies and tart This is and traditional utensils used for making beef pies this dish may be oval or