Religion in Public Schools Essay - 1131 Words

Definition: Religion in school is the practice of any personal religious beliefs in a place of education. Introduction: In recent years teaching or the individual practice of religion in school has become a very controversial topic. There are many different views on this matter and even more opinions on how it should be handled. There are people on both sides of the spectrum, there are those who believe that it should be taught and allowed in school, and there are those who believe it should not be taught or practiced in school. There have been cases brought to court about how religion should be taken out of schools, or if it should be allowed. This essay will explore both sides of the spectrum. Thesis: Religion in public†¦show more content†¦They were even physically abused for not believing as the other children did. This indicates how dangerous and unethical having religious practices in schools can be. The only time that prayer or any religious activity should be allowed in a school is if the school is a privately funded school. No government funded school should teach religion due to the separation of church and state. Funding comes from all tax payers regardless of their religious beliefs. The reason prayer is not permitted in the classroom is because it violates the separation of church and state as defined by the first amendment. Support Argument 2: If we were to allow prayer in the classroom our constitutional rights as defined by the first amendment, separating church and state would be violated. This would contradict what weve built our country on. It would take us a step back from being a free country. At that point we would be under a totally different political system and everything past generations have fought for would be for nothing. Allowing the separation of church and state to parish would place our country in the same turmoil that Mid-eastern countries are experiencing. It would impose the same kind of separation of people that apartheid has imposed in Africa, based on beliefs instead of their skin color. There may not be the same actions taken such as in slavery but there would be a great amount of persecution as is beingShow MoreRelatedReligion : Public Schools And Religion2002 Words   |  9 PagesReligion in Public Schools Issues involving public schools and religion have been topics involving intense debate. It is difficult for the government to elucidate the appropriate boundaries of religion in the public schools. It is true that teaching about religion is permitted in the public education systems, but the real question is where the margin should be set between teaching religion and simply teaching about religion. It is almost impossible to teach about the history of the United StatesRead MoreEssay on Religion in Public Schools 1442 Words   |  6 PagesThe subject of religion in public schools is one that has been debated vigorously and passionately. The warriors from the Right and Left fail to appreciate the facts because they are caught up in the rhetoric and have difficulty viewing this emotional topic dispassionately (Haynes, 2011). Both sides are right about one thing: this is an important subject. The debate on religion in the public school is complicated by the fact that there are two clauses dealing with religion in the First AmendmentRead MoreFreedom of Religion in Public Schools1748 Words   |  7 Pagesthe individual practice of religion in school has become a very controversial topic. There are many different views on this matter and even more opinions on how it should be handled. There are people on both sides of the spectrum, there are those who believe that it should be taught and allowed in school, and there are those who believe it should not be taught or practiced in school. There have been cases brought to court about how religion should be taken out of schools, or if it should be allowedRead MoreThe Practice of Religion in Public Schools762 Words   |  4 PagesThe Practice of Religion in Public Schools The â€Å"establishment† or â€Å"religion† clause of the First Amendment of the Constitution reads: â€Å"Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof† (Education Week, 2003, para. 2). It is from this clause that the idea of separation of church and state comes. It is also the basis for much of the debate regarding the practice of religion in public schools (Education Week, 2003). OneRead MoreReligion and Public school Essay1652 Words   |  7 Pagesestablished religion. To prevent this from happening in America, the Framers of the constitution banished the ability for the state to interfere with religion, and vice versa. Yet over time this mixture of government and religion has been tested, especially in cases involving school and religion. Like any argument, there is a party which agrees and another which disagrees. When looking at schools and practices of religion, there is a side that believ e the mixture of school and religion is just andRead More Religion In Public Schools Essay1444 Words   |  6 Pages Religion in Public Schools nbsp;nbsp;nbsp;nbsp;nbsp;Congress shall make no law respecting an establishment of religion or prohibiting the free exercise thereof......Ó according to the First Amendment of the Constitution. This idea of freedom of religion has been stated very clearly, but it also raises questions about the meaning of religious freedom . Should religious expression be excluded from all government activities? Has separation of church and state been violated by the U.S. TreasuryRead More Religion in Public Schools Essay2315 Words   |  10 PagesReligious Rights in Public Schools JESUS in the classroom! Are you feeling uncomfortable yet? Religion in the public school systems is among the top of the list of controversial topics in American society, Weve long been advised to avoid this and other religiously politically intertwined subjects in polite conversation. If youre like most Americans, this topic makes you frustrated, high strung, or at least a little queasy. From the day the 1st amendment right appeared in the U.S.Read More Religion in Public Schools Essay602 Words   |  3 Pages Religion in Public Schools Are you religious? Do you have children? What kind of environment would you like your child in while he/she is in school? A century ago, most of America’s public schools were religious schools. Over time the state has redesigned schools in order to make schools for all children and not alienate any students. The Supreme Court then accelerated the movement in 1962 when it declared that prayer in public schools was unconstitutional. Then one year later the court removedRead More No Religion or School Prayer in Public Schools Essay3018 Words   |  13 PagesConstitution was adopted, the separation of church and state issue focused on preventing a government mandated religion (Davis 245). The framers of the Constitution knew first hand the harmful consequences of a government that has complete control over religion. Protecting the religious freedoms of the various religions seeking refuge in America also raised great concern. Each religion s hould be given the same rights wh en practicing their beliefs. For these reasons, the First Amendment of hteRead More Religion and School Prayer in Public Schools Essays1853 Words   |  8 Pagespractice the same religion, Americas first legislators made certain that government intervention in religious matters was prohibited. Therefore, religious freedom was ensured in the First Amendment to the Constitution, as it states, Congress shall make no law respecting the establishment of religion, or prohibiting the free exercise thereof. . . (Whitehead, Rights 49). This statement allowed Americans to f reely express and practice or chose not to practice a religion. The two distinct parts

Social Justice and Ending Poverty Essay - 1044 Words

Social Justice is about making society function better – providing the support and tools to help turn lives around. This is a challenging new approach to dealing with poverty in all its forms. It is not about income poverty alone.(SJS) Throughout this essay I will explore why Poverty is a primary issue when striving for Social Justice and how, we as professionals, can attempt to overcome this by working together to achieve a fairer more just society. Social Work, Primary Education and Community Learning and Development are working together collaboratively to achieve Social Justice. I will discuss the changes that have taken place in our professions and the guidelines and regulations that we must adhere to. In addition to this I will†¦show more content†¦There was recognition that misfortune and tragedy was not exclusive to the destitute and ill and that the whole of society should be protected in the face of adversity. (Giddens, 2011, 556) However, this can now be seen as outdated, some may attack our National Health Service, but for some it is seen as a saviour. We are not all fortunate to be free of illness or disability which puts those faced with chronic illnesses at a disadvantage and perhaps lowers their earning potential. In the 1990’s both the left and right acknowledged the Beveridge vision as outmoded and in need of significant reform (Giddens, 2011, 557). This has been mainly due to the financial burden on the state. However, this is no excuse for the government to be making cuts to the most disadvantaged members of society. We have witnessed the most atrocious cuts in recent years. People plunging further into absolute poverty as Austerity measures take hold. The bedroom tax is a prime example, reducing the most vulnerable members of society’s income by at least  £14.70 per week. The ignorance shown by our government by allowing this legislation to pass is unforgiving and undeniable. People having to choose to eat or heat their homes in simply unjust as we are the fourth richest nation in the world. The ‘five evils’ can still be seen today; so they have not been eradicated entirely and there is much doubt they ever will be. Some may argue we have become a materialistic, selfish society, expectingShow MoreRelatedCritique on the Criminal Justice System and Social Media764 Words   |  4 Pagescontribution of the criminal justice system to an ideology. The ideology is explained as the set of beliefs that formulate and justify the existing state of affairs and its unfairness. The message being conveyed by the criminal justice system is that the result of criminality is from a single persons weakness versus the inequities of the social class (177, 2). I find this interesting that the failures of the individual is being the pinpoint of criminality and that social inequity is being preservedRead MoreThe Problem Of Child Marriage Essay1628 Words   |  7 Pagesâ€Å"Child, early, and forced marriage is a worldwide, complex social problem that can lead to great disadvanta ges such as poverty, lack of education, inequality, disease and even death.† Workineh, Dejenu Kibretb, Degu (2015) defined child marriage as â€Å"any marriage carried out below the age of 18 years, before the girl is physically, physiologically, and psychologically ready to shoulder the responsibilities of marriage and childbearing† (p. 1). UNICEF defines child marriage as any formal marriageRead MoreAnalysis Of Walzer, Pogge, And Sachs Approach On Global Economic And Social Justice Essay1317 Words   |  6 PagesReconfiguring responsibility: An analysis of Walzer, Pogge, and Sachs approach on global economic and social justice In our modern age, the introduction of a global economy has led to a varying degree of achievements ranging from technological advances, higher life expectancies, and even the introduction of new world powers. Positive advances, they continue to reconstruct our world into an increasingly more connected and developed system of nations. However, this economic advancement is not equallyRead MoreApplication Of Social Work At The Millennium Summit768 Words   |  4 PagesAPPLICATION TO SOCIAL WORK In September of 2000 at the Millennium Summit world leaders gathered to adopt the UN Millennium Declaration that focused on changing their nations to reduce extreme poverty by the year 2015. The goals they declared are called the Millennium Development Goals. These goals address income poverty, hunger, disease, lack of adequate shelter, and exclusion. They promote gender-equality, education and environmental sustainability (†¦..). Goals 3, 4 and 5 all address in one wayRead MoreJustice in Romero Essay1239 Words   |  5 PagesJustice in Romero The influential and gripping film, Romero, directed by John Duigan, portrays the life and death of Archbishop Oscar Romero. The movie shows the world through the eyes of the El Salvadorian people during the 1980s, when poverty and military rule flourished over the people. The country of El Salvador was run by an elite group of few who controlled most of the power and money, leaving the majority of the people deprived and powerless. This imbalance in the social system leftRead MorePower What Is Power Essay903 Words   |  4 PagesReferences: Fook, J.. (2003). Social work, Critical theory and practice. Thousand Oaks, CA: Sage. (pp. 45- 55). This article focus on the definition of power what is power, examining the phenomenon of powerful and the powerless. This will help my essay in explaining that power is not owned, one can’t simply own power but it is rather given. Parada, H., Barnoff, L., Moffatt, K. M. Homan. (2011). Promoting Community Change: Making it happen in the real world. Toronto, ON: Nelson Education. (ppRead MoreMountains beyond Mountains: Dr. Paul Farmer Essay example1336 Words   |  6 Pagesthroughout his journey, showing the rest of the world how one man can make a difference. Global Social Welfare Haiti is a prime example of how human needs in one area of the world are interdependent with social conditions elsewhere in the world. Haiti, for most of its history has been overwhelmed with economic mismanage and political violence. While in Haiti Dr. Farmer discovers that his patients live in poverty, filth, pain and famine. 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The Current Economic Climate Free Essays

3. 0The Current Economic Climate * Our research clearly shows that retailers believe consumer spending will continue to be constricted throughout 2012. The fear of unemployment, particularly for those working in the public sector, will continue to depress consumer sentiment. We will write a custom essay sample on The Current Economic Climate or any similar topic only for you Order Now Combined with inflation rates that will outstrip wage increases, and consumers continuing to pay down debt, it makes top-line growth difficult. RW 2012) * While the figure continues to tick up, and unemployment among the young particularly impacts on the retailers who serve them, the threat of unemploy- ment depresses the spending of many more. (RW 2012) * Several forces at play are making life difficult for those who want to promote high streets; not least the continued growth of online sales, plus the total costs of high street property compared with footfall and sales densities. (RW 2012) (RW 2012) * Inflation has squeezed disposable incomes, particularly among the C2DE socioeconomic groups. RW 2012) * 32% The percentage of British shoppers who feel they have no cash to spare, according to the BRC and Nielsen in August 2011 (RW 2012) * Coming at a time of squeezed income by heightened inflation in essentials such as food and petrol, one might have expected consumers to cut their cloth. Yet, a number of sources including the Office for National Statistics confirm consumer spending on clothing increased by more than the rate of inflation in 2011: Mintel estimates total clothing spend grew by 4. 7%, well outpacing CPI for the clothing category. Despite the economic context, consumers therefore grew their clothing spend significantly in real terms in 2011, suggesting an underlying resilience in the market: clothes shoppers may be deterred by rain, but they are very unwilling to cut their purchases in response to a deterioration in their spending power. (Mintel 2012, clothing retailing). * Economy slowly recovering – falling headline inflation and recent falls in the number of people unemployed suggests the economy is showing signs of recovery since the start of 2012. Mintel 2012, clothing retailing). * Double-dip recession * export * The UK economy is officially back in recession. The erratic economic growth seen in 2011 – up 0. 5% in the first quarter, down 0. 1% in the second quarter, up 0. 6% in the third quarter – ended down 0. 4% in the final quarter of 2011. This year the downward trend has been more sustained. Firstly, contracting 0. 3% in the first quarter and then by 0. 5% between April and June . It is the same story for year-on-year GDP growth, which has fallen from 1. % in the first quarter of 2011 to -0. 5% in the second quarter of 2012. Attempts to stimulate economic growth have been largely thwarted, despite a sustained period of historically low interest rates and quantitative easing measures. The unresolved euro-zone debt crisis continues to impact on the UK economy, hitting both jobs and growth. * (Mintel 2012, clothing retailing). * 3. 1 The UK retail environment. * after many years of erosion, neglect and mismanagement, something I felt was destined to disappear forever. (MP, 2011). out-of-town retail has drained the traffic and retail offer from our town centres, (MP, 2011) * With town centre vacancy rates doubling over the last two years and total consumer spend away from our high streets now over 50%,(MP, 2011). * †¢ The number of town centre stores fell by almost 15,000 between 2000 and 2009 with an estimated further 10,000 losses over the past couple of years;2 (MP, 2011). * †¢ Nearly one in six shops stands vacant;3 (MP, 2011). * †¢ Excluding Central London, high street footfall has fallen by around 10% in the last three years;4(MP, 2011). the overarching strategy for most retailers in 2012 is going to be presenting a great customer experience and its successful execution will depend on delivering a pitch perfect performance in all areas of the business. (RW 2012) * One operations director suggests that the Portas report is too late to reverse the decline: â€Å"I think the secondary high streets are finished, because you can’t sustain a store in a market where nobody wants to shop. What could happen in a low-rent high street is that new forms of retail entertainment will spring up. † (RW 2012) The operations director of a major retailer explains: â€Å"I think the secondary high streets are finished, because you can’t sustain a store in a market where nobody wants to shop. What could happen in a l ow rent high street is that new forms of retail entertainment will spring up. † (RW 2012) * â€Å"Research I have seen shows that even by 2020, 87% of all customers’ journeys will involve a store at some stage†¦ So I think talk of the high street’s demise is nonsense,† says the chief executive of a department store. (RW 2012) * â€Å"Change isn’t coming; it’s come and moved on† (Sibun, 2012). RMR * In the UK, several forces at play are making life difficult for those who want to promote high streets, not least the continued growth of online sales, plus the total costs of high street property compared with footfall and sales densities. (RW 2012, P. 58) * One operations director suggests the Portas report is too late to reverse the decline: â€Å"I think the secondary high streets are finished, because you can’t sustain a store in a market where nobody wants to shop. What could happen in a low-rent high street is that new forms of retail entertainment will spring up. † (RW 2012, P. 58) â€Å"High-profile retail failures cannot be taken as indicative of the sector’s health. Consumers may be under pressure financially, but there is little sign of them cutting their spending on clothing. Retailing is a remarkably robust sector – and any retailer’s failure to secure growth is by consequence down to their own failings. † * – John Mercer, Senior Retail Analyst (Mintel 2012, clothing retailing). * Figure 1: Clothing specialists’ sales (? m, incl. VAT), 2007-17 * * * In-store technology designed to enhance the multichannel shopping experience is a key theme among major retailers’ innovations: (Mintel 2012, lothing retailing). * Marks Spencer is reportedly investing ? 100 million on improving its digital offering to encourage customers to browse and learn more about products. The retailer’s new 151,000 sq ft outlet at Cheshire Oaks in Ellesmere Port includes a host of in-store innovation including HD display screen showcasing product, browse-and-order screens, and staff equipped with iPads. (Mintel 2012, clothing retailing). * Oasis has introduced an in-store iPad shopping facility enabling customers to order clothes from the store’s fitting room and have them delivered to their home. Shop staff equipped with iPads can check garment availability from anywhere on the shop floor. (Mintel 2012, clothing retailing). * Debenhams is launching free wifi in its 167 shops. Customers will be able to use their smartphones and mobile devices to access Debenhams information and special deals as they walk around the shop. Customers can check for sizes and availability and if it isn’t in store, scan the barcode to order it for home delivery. (Mintel 2012, clothing retailing). * 3. 2Threat of the internet. * But new technological developments now mean that the internet is one of the key threats to retail on our high streets. Although internet sales currently account for less than 10% of all retail sales some estimates suggest that e-commerce accounted for nearly half of all retail sales growth in the UK between 2003 and 2010, as internet access has become more widespread And we have seen dramatic growth in ‘m-commerce’ – sales over mobile devices – of more than 500% in the last two years. (MP, 2011). * De Kare Silver argues that this is, â€Å"gradually ceasing to be a bricks and mortar world†9 and shows that a 15% drop in store sales of most high street retailers pushes them below break even and into loss. It’s not just the small retailers; many businesses on the high street are feeling the pinch. De Kare Silver M (2011) e-shock 2020: How the Digital Technology Revolution is Changing Business and All Our Lives(MP, 2011). mp 2011 * One retailer comments that if you want customers to come into store then you have to treat them really well, otherwise why wouldn’t they just go and buy from Amazon. (RW 2012) * * RW 2012 – Shows that the focus is moving away from purely focusing on new channel, looking to utilise existing channels too aka stores. It’s perhaps easy to blame the high street’s problems on the continued growth in online sales. But actually as retailers have begun to deliver more integrated multichannel services they have found that online and mobile channels benefit stores. Industry body IMRG estimates that 10. 4% of all UK online retail sales in August to October 2011 were fulfilled through click-and-collect services. At the top end of the sca le, retailers such as Halfords say click and collect is driving 85% of web customers to store. (RW 2012) * Mintel 2012, forecast that the total UK expenditure on clothing and footwear via the internet will rise 86% to ? . 4bn by 2016. (Past Disso, SJG) * VM will become even more important as retailers will have to excite and entertain customers who are being distracted through a forest of other media (Glen Folley, Head of VM T. M. Lewin. VM 2020). * Growth of online sales will prove a challenge to VM in capturing the customer in store. (Sarah Bailey LCF, VM 2020). * Stores currency will be rooted in providing spectacle, wonder and kinship as well as authority and expertise beyond what can be found online (Lorna Hall, Retail Editior WGSN) 2D will never be as fulfilling as 3D (Andi Grant, Creative Director SFD Inspired Retail Design. ) * The latest challenge is the internet, shopping from home is easier, price competitive, price of parking (Tony Morgan VM) * With the rise of online sh opping and consumer’s spending less time in store (Bell and Ternus, 2006), (RMR) * â€Å"The latest challenge to in store retailers is the internet with online shopping. Shopping from home is easier and price competitive. Retailers are under more pressure than ever to insure customers return and spend. † (Morgan, 2008, p. 15). RMR) * Despite what we are being told about significant growth online, conversion rates online still tend to be substantially lower than in traditional bricks and mortar stores. Retailers believe this is due to the customer’s inability to physically interact with an item online. (Retail Week, 2012a). RMR â€Å"20 percent of people never buy fashion online, while 40 percent do so once a month or more. † (Retail Week, 2012a)RMR * Primark is a good example of a brand that is incorporating technology within their stores rather than â€Å"jumping onto the multichannel band wagon† (Pert, 2012). Primark is yet to have a transactional website because it wouldn’t fit within their brand ethos. Primark has a highly successful model and its choosing technology that helps support, enhance and replicate this model (Pert, 2012), rather than going fully online. RMR * * Peter Cross, business partner of Mary Portas – and manager of one half of her retail consultancy – Yellow Door, said: â€Å"Retail theatre is not a new thing, but the sheer power of the internet and its efficiency means that so much transactional retailing can happen online, so shops have to up their game. ttp://www. independent. co. uk/news/business/analysis-and-features/retailtainment-the-future-of-shopping-2303942. html * * â€Å"Offline shops have realised they have to do something else other than simply sell you stuff. † http://www. independent. co. uk/news/business/analysis-and-features/retailtainment-the-future-of-shopping-2303942. html * Karl Lagerfeld Prefers Bricks over Clicks * P ublished: Feb 13, 09 References: nymag * Karl Lagerfeld prefers the physical part of shopping in person vs. the visual part of shopping online. Lagerfeld was meeting with the EU competition commissioner to discuss the loosening of restrictions of selling luxury goods—read: anything designed by Karl Lagerfeld—online. * Lagerfeld extolls the pleasure of buying where one can feel the fabric and see colors in natural light. Lagerfeld is not a Luddite; with the help of his assistant, bodyguard and sometimes model Sebastien Jondeau he will sometimes buy CDs and books from Amazon. com. But â€Å"And I still like bookshops, and not because I have one,† he said. (Lagerfeld’s store 7L sells photobooks. * http://www. trendhunter. com/trends/karl-lagerfeld-embraces-bricks-over-clicks * Figure 3: Main shops used for clothing in the last 12 months, instore or online, July 2012 * Base: 1,968 internet users aged 16+ who have bought clothing in last 12 months * * (Mintel 2012, clothing retailing). * How are online and in-store working together? We have argued that consumers make less and less distinction between t he two. Even so, the message of the next figure is that they treat shopping trips separately. Overall, however, the results tie in with the fact that only around 10% of clothing is sold online and that buying in-store is much the most popular route. * Figure 4: How consumers made their most recent clothing purchase, July 2012 * Base: 2,000 internet users aged 16+ * * (Mintel 2012, clothing retailing). * Our consumer research found nearly half of Next and M;S shoppers had bought online – yet, clearly, their online sales make up a far lower proportion of their total revenues, suggesting their customers are selectively mixing in-store and online shopping. Meanwhile, overall, 18% of womenswear shoppers and 19% of menswear shoppers had used the internet as part of the browsing or purchase process, but a large proportion of this was in conjunction with store-based browsing and shopping. * Indeed, it tends only to be struggling retailers that are using the justification of a migration to online shopping for planned or mooted store closures: French Connection, New Look, and some of Arcadia’s fashion fascia, for example. * (Mintel 2012, clothing retailing). * * * (Mintel 2012, clothing retailing). Key analysis: It is already obvious that consumers use in-store and online interchangeably as buying media. But there is still a bias to the young when it comes to researching online first. (Mintel 2012, clothing retailing). * Retailers who ignore a channel of distribution do so at their peril. A store based retailer must have a complementary online offer. But purchasers of branded goods from an online only retailer have probably seen the p roduct first in a store. The online retailer only makes a sale because the customer has decided not to buy it in-store immediately. Mintel 2012, clothing retailing). * * Mintel estimates online clothing sales increased 18% to ? 4. 6 billion in 2011, and we expect growth of 14% for 2012 taking the online market size to ? 5. 2 billion, equivalent to 13% of consumer spending on clothing. * Mintel’s consumer research for our Fashion Online report found that consumers are buying online more frequently and the popularity of internet shopping is gaining ground on in-store shopping. Over a fifth (22%) of consumers now buy more clothes online than they do in-store, compared to just over one in ten (12%) in 2010. For full consumer research findings, and market size data for online fashion including footwear, see Mintel’s report, Fashion Online – UK, March 2012. * think with the nature of the high street and the amount of companies going into administration Online is the way forward. Independents are being hit with high rents for bricks and mortar and are having to close after just a short period. (Surfdome Interview) * 3. Are surfdome purposely an online brand or is it because it is cheaper to trade online. would they branch out to having a highstreet presence). We wouldn’t branch out to open on the high street. We are already seeing amazing growth online, 2012 finished +76% vs 2011 (Surfdome Interview) * * 3. 3 Store Closures * Where retailers used to need 400 or 500 shops to touch the length and breadth of Britain, with the sheer power of the internet they now need far less. For example, as I write Sir Philip Green, CEO of Arcadia Group, has announced the reduction of h is own retail estate as leases expire(MP, 2011). At the time of writing, Barratts Priceless had just fallen into administration, and HMV had issued results alongside a warning that the future of the business was open to question. (RW 2012) mp 2011 * Retailers at the value end of fashion have particularly found themselves exposed to the problem of too many stores in places where footfall can’t achieve the sales they need to cover their costs. Several we spoke to warned that their store portfolios will likely shrink during the year, and other retailers said they would reposition stores and look for better rent deals even if they don’t intend to shrink store numbers overall. RW 2012) * The businesses named as those in trouble are the ones likely to have too many stores. But property costs aren’t the only reasons mainstream fashion retailers are struggling to adapt to the realities of the market. Some are still running their buying operations as though it is the boo m years. (RW 2012) * But retailers outside of these four struggling sectors are not immune from problems And indeed any business with too many stores, poor cash flow and large debts to service will face challenges to survive the year. RW 2012) * UK stores have become more important, and as later chapters of this report show, despite the fact retailers are reviewing the number of stores they need in a multichannel world, they are prepared to invest in those they keep open. (RW 2012) * The rate of highstreet shop closures is increasing due to rises in VAT, income tax and rent, high levels of inflation, and lower wage growth, meaning that consumers particulary in the middle class sector have less disposable income and are changing their spending habits. Past Disso, SJG) * The ‘Economist Intelligence Unit’, predict e-sales will make up a third of all retail sales in Britain in ten years time (Sibun, 2012). With online retailing proving such a success, many individuals have voiced concerns that the â€Å"Highstreet is dying† when faced with the â€Å"virtual onslaught† (Pert, 2012). It has been reported that a slew of shops have been closing stores to focus on their online offering (Blackden, 2012). RMR * RW 2012 * However, it’s clear that there is a space shift on the cards. The chairman of a fashion retailer says his business may close 100 stores in 2012, as it wants fewer, larger stores; which he says are difficult to find. â€Å"We will only open stores in exceptional locations such as Westfield†¦ We have far too many expensive leases and we are having negotiations with landlords at the moment. † (RW 2012) * Another fashion chief executive, who is happy with most of his stores which are in prime locations, adds: â€Å"There are a few sites in difficulty. But when a shop is in trouble we run it on a cash-for-cash basis. If the property is taking more cash than it is costing, then the store stays open. If not, it closes. We may look at the lease renewal and then take a view as to whether to close, to renegotiate or to resite. † (RW 2012) * Retailers are falling into administration with the total number of retailers in England and wales increasing by 11% from 165 to 183 in 2011. (Past Disso, SJG) * Web retailing will have taken it’s toll by the year 2020, leaving highstreets and malls vacant of many of todays recognised brands. (Tanya Reynolds, Creative Director. Proportion London. VM 2020). * recorded 32 stores closing per day in the UK. (Sibun, 2012). RMR) * On Monday, clothes chain Jane Norman became the latest high street casualty of the recession, as it moved into administration. And as the internet threatens to guzzle up the profits of remaining high street retailers, perhaps it may take an outstanding shopping experience to stir droves of people from their chairs and into the shops. Various phrases have been used over the years to describe the enhancing of shoppi ng stores: â€Å"retailtainment† and â€Å"entertailment† are obvious word plays. http://www. independent. co. uk/news/business/analysis-and-features/retailtainment-the-future-of-shopping-2303942. tml * Failures expected to decline, but will rise in retail sector * The number of business failures will fall over the coming three years but remain above pre-recession levels, according to a forecast by the accounting firm BDO. * It estimates that the number of failures will fall to 20,536 a year by 2015, from a peak of 26,196 in 2009. BDO identifies a squeeze on the disposable income of UK households as one of the primary reasons for the slow recovery and concludes that retail and personal services companies are likely to be the most severely affected. BDO predicts that the number of retail sector failures will rise by 12. 5 per cent to 3,104 in 2011 from 2,759 in 2010. It expects the personal services sector, such as hair, beauty and consumer goods repairs, to see an incr ease in failures of 2. 8 per cent to 1,288 in 2011, up from 1,252 in 2010. * http://www. independent. co. uk/news/business/news/failures-expected-to-decline-but-will-rise-in-retail-sector-2364863. html * The store will remain your key asset, use it to showcase your brand and generate maximum profitability by addressing issues at   individual store level (RW 2012, P. 58) * 3. 3UK brands vs US brands financials (The need for UK stores) MP 2011 * adapt to reap the major benefits from localising their product offers. (RW 2012) * Again, this is a trend where UK retailers can be proud of what they’ve achieved, as their private-label developments are among the finest in the world, and in some cases give manufacturers a run for their money (RW 2012) (RW 2012) * Retailers with international appeal are asking themselves how much of a return they’ll get from opening one more store in the UK compared with one abroad, especially one in the fast-growing emerging markets. RW 2012) * I would say not, we are a global brand on a global stage, we see ourselves as retail leaders, but would be influenced by any great retail idea not just from the USA. (Selfridges interview) * 1. Yes, Ted Baker is portrayed as a very British brand. Ted Baker is still considered â€Å"out of the ordinary† with strong UK roots. (Ted Baker Interview) * 3. 4upper middle market retailers. (lack of british brands in this sector) * The fact is that the major supermarkets and malls have delivered highly convenient, needs-based retailing, which serves today’s consumers well. MP, 2011). * Woolworths is a prime example. They simply hadn’t realised how to talk to the new value-conscious consumer and allowed the pound shops, many of which are seeing astronomic levels of growth, to pile in and steal their market share. A fact made all the more painful when one knows that Woolworths was in fact the original pound shop offering all its merchandise at a fixed single price. (MP, 2011). * Primarily this is 16-25 year olds. They are faced with much greater higher education costs than previous generations and rising unemployment. And also C2DE socioeconomic groups; those on benefits, the elderly and low-paid have been at the sharp end of rising inflation during 2011. Even if, as many predict, inflation slows during 2012 the damage to their spending power has already been done. (RW 2012) * And the director of a premium fashion retailer is mindful that her competition is likely to grow, so it’s not a time for the business to scrimp on what makes it attractive to customers, as the new competition sure won’t be. â€Å"The international brands that are coming in from the US, France and Australia have got quite a bit of money to invest,† she says. RW 2012) * Unemployment stands at 8. 3%. Both the rate and level of youth unemployment stands at the highest it has ever been, with 22% – or around one million – economically active 16 to 25 year olds not in employment. (RW 2012) * Clothes buying still a priority for under-25s – 61% of under-25s – a key market for clothing retailers – still include clothing and footwear within their top five biggest areas of expenditure, with fashion the ultimate spending priority for 15-19-year-olds, according to Mintel’s Youth Fashion – UK – December 2011 report. Mintel 2012, clothing retailing). * Under-25s demographic group shrinking – The number of under-25s – a key market for clothing retailers – is contracting as a percentage of the population. The UK’s ageing population means the number of 15-19-year-olds is predicted to shrink by 7. 1% between 2012 and 2017, while the number of 20-24-year-olds is expected to fall to 5. 3% during the same period. (Mintel 2012, clothing How to cite The Current Economic Climate, Papers

Philosophy and Knowledge Research Phenomenology

Question: Discuss about the Philosophy and Knowledge Research Phenomenology. Answer: Introduction: Peter Godfrey-Smith has devised a number of philosophical theories through his publications and he is a distinguished professor of philosophy. He has well discussed the theories of scientific realism optimists and pessimists in his book Theory and reality: An introduction to the philosophy of science where the prime differences between the two aspects have been evidently outlined by him. He stated that the scientific realism optimists think that they can be confident about the fact that science is successful and in the process of continuous success of uncovering the world and its basic structure and can aptly describe the way it works (Godfrey-Smith 2009). On the contrary, the pessimists are comparatively more cautious and can even be a bit skeptical as they think that their feeble minds are not capable enough to reach the right theories and that too when the evidence are misleading. The pessimists are of the view that getting too confident too quickly ends up gathering inadequate or erroneous information. It is obvious that both the aspects of optimism and pessimism have their separate philosophical contents in their thoughts that are well reflected in their presentation of justification for theoretical entities. For example, the theoretical entities of caloric and phlogiston that are now no more in existence and previously posted are well supported by the pessimists whereas optimists support the previously questionable theoretical entities that now exist with evidence like genes, germs and atoms (Busseri 2013). Pessimists take a safer route in describing entities that are previously established whereas optimists look into the future and take chances to approve the questionable entities. The position held by the scientific realists has been strongly opposed by Thomas Kuhn with his theory of ladenness and incommensurability. Kuhn stated that the scientific realists conduct scientific research within a designated paradigm as the world is too complex and huge to be randomly explored. However, the scientific realists consider the deviants of the dominant paradigms as chasers of superstition and not as scientists. This position was strongly opposed by Kuhn as he considered science as cumulative that fills the gap of ignorance with knowledge. With his firm position, Kuhn argued that truth is invisible and cannot lead the scientists to better solving of the scientific puzzles (Franklin 2015). However, the scientific realists demonstrated science as a better instrument for solving and discovering puzzles for the better representation of the already existing nature. Kuhn, with his theory of ladenness and incommensurability, challenged the rationality of science with a lasting controversy. He opposed the notion of scientific realists by stating that the scientific theories are not adequate and capable enough to accurately describe the physical phenomena (Gupta 2015). This inability of science has been indicative of the fact that there is a tripartite division for the scientific history wherein, the fitting of the scientific realism between the two periods does not correspond to the theory of reality. Kuhn firmed his position by using the scientific analogy of Darwin and his theory of evolution by stating that solving puzzles is the driving force of science that opposed the faith of the scientific realists who believed that science is driven by truth. Traditionally, the independent reality of scientific phenomena is a form of scientific realism that has been opposed by the variety of antirealism that is known as instrumentalism by challenging the objectivity of knowledge that has been understood by the realists as objectivity. Instrumentalists did not believe that the scientists can reveal the real structure of the scientific phenomena and in turn, possessed a skeptical attitude for the genuineness of the scientific theories and their reality of the proposed entities (Mulkay 2014). However, with the rise of the scientific theories, scientific realism gained a new momentum where the defense of instrumentalism faced a hard time. This was well managed by the philosopher from Princeton named Bas van Fraassen with his theory of constructive empiricism where he claimed that although scientific realism holds a philosophical view of the theories of science, instrumentalism is also considered to be reasonable equally. Fraassen also claimed that the philosopher of science should be rational enough to accommodate both the theories of realism and instrumentalism (Faye 2016). To support the views of the scientific realists, the instrumentalists believe that the scientific theories are aimed at producing intellectual structures rather discovering the truth, for providing adequate predictions of what is observable. The realist semantics of Fraassen depicted that the aim of science is the adequacy of empiricism that recommends reconsidering of the epistemology of antirealism. Considering these facts, it can be stated that although the theoretical perspectives of scientific realists and instrumentalists are far completely opposing, constructive empiricism can serve to bring them together to make a reasonable sense of science from the viewpoint of a contemporary philosopher. In a nutshell, it can be said that realists are the group of philosophers who considers that the theories of science are aimed at describing the reality of the world as it exists as it is within the limits of the capability of the human epistemic access to the facts and reality. On the contrary, anti-realists are the group of philosophers who strive to aim the scientific theories at the empirical adequacy and not necessarily the truth. Considering the fundamentals of physics, it can be stated that the realists make the assumption that there is the existence of electrons however, the anti-realists believe that electrons are the basis of the theory based convenient construct for making sense of the types of data emerging out of fundamental physics, which is more practical (McCain 2016). Thus, many physicists work on the principles of quantum mechanics by favoring the pragmatic deployment of the associated theories for solving the computational problems which support the argument of God frey-Smith where the examples from physics support the anti-realist perspectives. Contrasting, the theory of molecular biology is lesser formalized in comparison to physics and therefore, it requires the lesser guidance by the theories (Delfino 2016). Since realism is committed to the existence of the world that is independent of the mind, molecular biology can be better fitted into the philosophical category of realism where it can be declared that it is less supportive to the anti-realist perspective. References Busseri, M.A., 2013. How dispositional optimists and pessimists evaluate their past, present and anticipated future life satisfaction: a lifespan approach.European Journal of Personality,27(2), pp.185-199. Delfino, R.A., 2016. Integrated Truth and Existential Phenomenology: A Thomistc Response to Iconic Anti-Realists in Science.The Review of Metaphysics,69(4), pp.832-835. Faye, J., 2016. Theory and Reality. InExperience and Beyond(pp. 95-157). Springer International Publishing. Franklin, A., 2015. The Theory-Ladenness of Experiment.Journal for General Philosophy of Science,46(1), pp.155-166. Godfrey-Smith, P., 2009.Theory and reality: An introduction to the philosophy of science. University of Chicago Press. Gupta, A., 2015. The Incommensurability Thesis: Has It Lost Its Bite?.Journal of Indian Council of Philosophical Research,32(1), pp.59-77. McCain, K., 2016. Anti-realism About Science. InThe Nature of Scientific Knowledge(pp. 219-234). Springer International Publishing. Mulkay, M., 2014.Science and the Sociology of Knowledge (RLE Social Theory). Routledge.

A history of Science Fiction

A history of Science Fiction What made science fiction so popular throughout history? It was, unlike most literature, concerned with reality because unlike most literature it talked about new technologies and ideas for new technologies. Science fiction literature mentioned everything from genetic engineering to nuclear physics to cosmology. The radio, television, and newspapers did not focus much attention on science at all. The early science fiction writings surely inspired some of the greatest scientists of the late twentieth century.Two things that the author can remember about the day that he read his very first science fiction magazine. It was the cold winter of nineteen thirty to nineteen thirty-two. The author was shoveling snow and made a little extra money and wanted something to spend it on. He had came in contact with a science fiction novel earlier and was very interested in it and wanted to get more because he could not get a sufficient amount of the stories that his brain screamed for.The Best Scie nce Fiction Stories and Novels: 1956He enjoyed reading about such things as Martians, time machines, and cities of the future where everybody had a job and plenty to eat and everyone was always content.Science fiction helped make the great depression more great than depressing. The science fiction literature helped him escape the troubles of his day. He could flip open the pages of a pulp science fiction magazine and leave all the problems of his daily life behind. He could abscond from his hometown Brooklyn and travel to such lands as Mars or the land of the dinosaurs.Nowadays, science fiction is apart of everyone's life. A big reason is that it is not fiction any more. A large amount of the ideas of early science fiction writings are now reality. Along with that, there were not many science fiction novels being produced. Except...

Free Essays on My Mother Never Worked

Invaluable- Yet Taken for Granted Has there ever been a time during life that a significant task has been completed; yet gone unnoticed? â€Å"My Mother Never Worked† by Donna Smith-Yackel and â€Å"On Fire† by Larry Brown are two narrative essays, when compared relate how differently society views these two very important roles. Both jobs have many rewards and differences, however society views a firefighter as having an occupation, whereas they see a stay-at-home mother as not employed. â€Å"My Mother Never Worked† was basically about the everyday life of a housewife in the early to mid 1900’s. Our society generally takes for granted the tasks, responsibilities, and struggles a woman goes through being a stay-at-home wife. Whereas, in the essay â€Å"On Fire† the author receives a sense of gratuity for the job he is doing. The lead character, Larry Brown, explains his day-to-day tasks such as testing the pump on the truck, making sure the tuck is full of fuel, clean and full of water; you have to check that your clothes are all together, your lights and sirens because everything has to be ready to go. Likewise, Martha Smith endured strenuous work from raising, and feeding farm animals, taking care of eight children, milking cows, harvesting a garden and canning all of the goods, to making the clothing for herself, husband, and children, carpets, coats, and doing the laundry. Smith was a very noble woman, however all of her hard work was no t considered to be a job, just a way of life. Larry Brown, on the other hand, always had to be prepared for anything. Smith and Brown both learned a lot through their lives doing their jobs. Brown had a lot to learn about fire fighting. He describes his basic training, learning every inch of a fire truck, every instrument and tool and how it works, how to prep the truck first thing when arriving to work and make sure everything is functioning properly, even first aid. Smith grew ... Free Essays on My Mother Never Worked Free Essays on My Mother Never Worked Invaluable- Yet Taken for Granted Has there ever been a time during life that a significant task has been completed; yet gone unnoticed? â€Å"My Mother Never Worked† by Donna Smith-Yackel and â€Å"On Fire† by Larry Brown are two narrative essays, when compared relate how differently society views these two very important roles. Both jobs have many rewards and differences, however society views a firefighter as having an occupation, whereas they see a stay-at-home mother as not employed. â€Å"My Mother Never Worked† was basically about the everyday life of a housewife in the early to mid 1900’s. Our society generally takes for granted the tasks, responsibilities, and struggles a woman goes through being a stay-at-home wife. Whereas, in the essay â€Å"On Fire† the author receives a sense of gratuity for the job he is doing. The lead character, Larry Brown, explains his day-to-day tasks such as testing the pump on the truck, making sure the tuck is full of fuel, clean and full of water; you have to check that your clothes are all together, your lights and sirens because everything has to be ready to go. Likewise, Martha Smith endured strenuous work from raising, and feeding farm animals, taking care of eight children, milking cows, harvesting a garden and canning all of the goods, to making the clothing for herself, husband, and children, carpets, coats, and doing the laundry. Smith was a very noble woman, however all of her hard work was no t considered to be a job, just a way of life. Larry Brown, on the other hand, always had to be prepared for anything. Smith and Brown both learned a lot through their lives doing their jobs. Brown had a lot to learn about fire fighting. He describes his basic training, learning every inch of a fire truck, every instrument and tool and how it works, how to prep the truck first thing when arriving to work and make sure everything is functioning properly, even first aid. Smith grew ...

Influenza A virus Essay Example | Topics and Well Written Essays - 500 words

Influenza A virus - Essay Example The envelope has two surface glycoproteins called neuraminidase and hemagglutinin, the latter gets attached to the host cell prior to viral penetration. Often the HA protein undergoes several antigenic changes, such genomic alterations lead to phenotypic changes thus challenging the development of vaccines against influenza virus. [A. Maher and A virulent influenza A virus in humans is responsible for the infection of the respiratory tract leading to necrosis of the epithelial tissues. The infection then extends to the bronchioles and alveoli resulting in interstitial pneumonia. A susceptibility to bacterial super infection is not uncommon. The infection slowly affects extra respiratory tissues leading to myocarditis, myositis, parotitis, encephalopathy and Reye-Jhonson syndrome. [T. Kuiken, G. F. Rimmelzwaan, G. Van Amerongen and A. D. M. E. Osterhaus] For most experimental studies concerned with animal models, mouse is widely used .The low cost combined with its small size permits researchers to conduct large scale studies. Mouse is also considered suitable as a mammalian model for the studies concerning pathogenesis and immunity of human H5N1 influenza virus mainly due to the fact that this virus replicates very effectively and efficiently in the lungs of mouse without any adaptation.

Marketing and New Technology Essay Example | Topics and Well Written Essays - 2500 words

Marketing and New Technology - Essay Example Social media allows people to connect with each other and at the same time share information. The relationship between marketer and consumer is a lot more interactive. Consumers are free to express their views and opinions about products and services, and hence marketers get customer feedback which would not have been possible in traditional media. There are various advantages or benefits that social media technologies offer that make it more attractive to marketers. Marketers are able to track and trace consumer behaviours, track the effectiveness of marketing campaigns, target specific consumers, create communication channels for consumers to interact with each other, and many more. There are numerous forms of social media forms or technologies that companies can use to market their products and services. Most popular ones are social networks, blogs, microblogs, social bookmarking and voting, media-sharing sites, review sites, forums and viral marketing. Qualitative research has be en employed and secondary data has been used in constructing this paper. There are some issues that need to be considered such as unethical practices and misuse social media technologies safeguard of customer information, etc. ... Marketing communication is not anymore targeted to individual customers but communities and groups of individuals who share a common interest or ideology. Communication channels are such that conversation can now be out in front of millions of people with a lot less time and money. Many believed or saw the above mentioned development as death of advertising but it is far from the truth. All the changes mentioned above are a result of advent of internet and World Wide Web, and in turn the emergence of social media as a platform for marketing. Social media revolution is a result of new technologies and innovations that have been developed in the last decade or so, that has completely redefined marketing and has resulted in the rebirth of advertising. Social media revolution has brought a whole new dimension to marketing. There is no need to outspend your competitors if you can outsmart them. Technologies like twitter has made it possible to get the market pulse at your finger tips inst ead of having to spend thousands on focus groups. Technologies and services like Facebook, Twitter, YouTube, etc are at the forefront of social revolution. Facebook has around 250 million users while Twitter has 14 million users. YouTube attracts 100 million viewers per month while blogs have 346 million people (Zarrella, 2009). There is no bigger platform than social media platform for companies to market their products and services. This paper is a literature review and critical discussion on how new technologies of social media has revolutionised marketing. Going forward social media will account for majority of marketing of business worldwide. Consumers are starting to play an increased role in influencing each

Gun should be ban Essay Example | Topics and Well Written Essays - 1000 words

Gun should be ban - Essay Example However, the other school of thought suggests that gun control policies and legislations are necessary in order to lower the rate of criminal activities using guns. According to the studies the main reason behind most of the casualties in the world is hand guns. The guns should better be banned because they put everyone’s life at risk and most of the guns in the homes are the reasons of unnecessary shooting and nothing else. In one of the study of the shootings, it was revealed that in almost two third cases the shooter got the gun from someone close, a relative or a friend. Keeping a gun is not protecting people but on the other hand it is the reason behind the increasing homicides. The major aspects of this debate are the sociological, legal and ethical considerations that apply differently to the discussion. The social scientists have their own point of view and according to them the gun control policies are an effective measure taken to reduce the criminal activities that take place with the use of handguns. These regulations are very important for the social security and the wellbeing of the society. From the ethical pint of view, the citizens should be given the right to protect themselves and thus they should be allowed to bear arms. They believe that of the citizens are given the right to protect themselves; there would be no one to be harmed by criminals. However, the most important aspect to this debate is the legal point of view under which the second amendment of the US constitution is interpreted. The constitution says that every person has the right to bear arms. The psychological reason behind keeping a gun in the homes would be the feeling of ins ecurity and the need to believe oneself as powerful (Diener and Kerber, 1979). Guns are being used in most of the mass shootings. And that is the major reason why guns should be banned (Vernick 84). Studies show that the presence of guns is likely to increase the crime rate in

Aim Of Molecular Gastronomy Media Essay

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

The Industrial Revolutions: The effects on Europe and the World :: European Europe History

The Industrial Revolutions: The effects on Europe and the World The Industrial Revolution affected life in Europe during the 19th century very greatly. Cities in Great Britain were growing rapidly, this was known as urbanization. Many cities such as Glasgow and Berlin more than doubled in size. The Industrial Revolution was having a positive affect on Great Britain. From the outpour of people into cities looking for work, things were so rapidly paced that there was no order in these cities. Unsanitary and unsafe buildings were being built all over to home all of the workers. There was less than adequate education and police protection for the ever-growing population. Many people had to live in shelters due to the lack of housing; many families lived in a single room. Many people died of cholera from the poor living and working conditions. The main goal that factory owners wanted was to keep their production a constant, working for the better part of a day. Since the owners wanted to save as much money as possible, the factories were rarely cleaned or well lit. Coalmines posed the biggest danger from the constant inhalation of coal dust and the collapse of the mines. Workers had a life expectancy 10 years less than of another worker. Even though the Industrial revolution brought problems to life quickly, through the long run a number of positive effects arose. It provided jobs for workers and it aided in technological progress and invention. It raised the standard of living from increased production of good and it in the improvement in people's lives. Better housing and cheaper mass-produced clothing helped people become healthier. From the strong demand of engineer's and professional workers, education became very profuse. For the lower class workers of the Industrial Revolution, their life slowly but surely improved during the 19th century, through earning higher wages, shorter hours, and improved working conditions.