Examples Of The Pentangle In Sir Gawain And The Green Knight

In the poem Sir Gawain and the Green Knight, Gawain brings two very different items to face the Green Knight. The pentangle on Gawain’s shield and the green girdle he ties around himself are both complex symbols with many contrasting meanings. One of the ways the Gawain-poet uses these items is juxtaposing them to develop Sir Gawain’s character. The pentangle represents the ideal human perfection and the green girdle causes Gawain to fail to teach him about his lack of perfection. At the same time the pentangle represents security and the girdle is a trap, used to show Gawain that things are not always what they seem. In order to teach Gawain about the faults of perfection, the pentangle represents the ideal human nature, while the†¦show more content†¦Therefore, the Gawain-poet uses these items in contrast to teach Gawain how to deal with failure to become a better knight and person. Another lesson that Gawain learns is to look past appearances, because pentangle and green girdle both represent the protection to Gawain in some way, but Gawain learns through the failure of his quest that the girdle is truly a trap. The pentangle is emblazed proudly on his brand-new shield, which is described as â€Å"the shield, that shone all red / With the pentangle portrayed in purest gold† (619-620). Not only does the item the pentangle is on protect him physically because it is a shield, but the pentangle also represents Gawain’s protection through God, because the five sides of the pentangle also represent that â€Å"All his fealty was fixed upon the five wounds / That Christ got on the cross†¦Ã¢â‚¬  and the image of Mary is portrayed on the inside of Gawain’s shield (643-644). The promise of protection through the pentangle is one of perfection where Gawain is protected completely from harm through divine powers. But Gawain starts to show his dou bt in this protection when Lady Bertilak tells Gawain that if he wears the green girdle, â€Å"There is no man in heaven that could hew him down,†, Gawain turns instead to this magical object for protection (1853). Although now it seems that the pentangle and girdle serve the same purpose, this isShow MoreRelatedChivalry Of Sir Gawain And The Green Knight904 Words   |  4 PagesChivalry in Sir Gawain and the Green Knight There are many great movies, like â€Å"300† or â€Å"Saving Private Ryan,† that are told with the classic chivalry elements that were known to describe the noble knights from hundreds of years ago. Much like the courageous soldiers in these movies, Sir Gawain in Sir Gawain and the Green Knight, faced many conflicts that might have questioned his moral code of nobleness. Sir Gawain was a great knight that was loyal to King Arthur and had the courage to take on theRead MoreImportance Of A Pentangle And Their Long Uses And The Past History Associated With It1534 Words   |  7 PagesIn order to understand the importance of a pentangle we must learn about its long uses and the past history associated with it. Beginning around 3500 BC in the vicinity of Mesopotamia is where the oldest known origins of a Pentangle can be found and dated. During this time the pentangle has been used as a religious symbol all around the world from the beginning of recorded history. The most c ommon shape is a five-pointed star that is drawn as one main line that is broken into five line segments whereRead MoreAnalysis Of Sir Gawain And The Green Knight1374 Words   |  6 PagesThe language of symbols plays a major role in medieval poetry â€Å"Sir Gawain and the Green Knight† is no exception. 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Believed to have been written between 1375 and 1400, and some 2500 lines long, the unknown poet blent a unique mixture of chivalry, the Beheading Game and the temptation of a knight called Sir GawainRead MoreSir Gawain And The Green Knight2029 Words   |  9 Pagesthe poem, Sir Gawain and the Green Knight, written by Pearl Poet. The main character Sir Gawain finds himself on a journey that will test his knightly integrity and the true nature of his personality. Sir Gawain fails his quest when he responds to the challenge in an aggressive way; by doing so he shows his lack of concern for human life, he fails to uphold his agreement with Lord Bertilak, and succumbs to fear when the Green Knight is about to strike his neck; thus, breaking pentangle code multipleRead MoreSir Gawain And The Green Knight1586 Words   |  7 PagesSir Gawain and The Green Knight Imagine sitting in a massive round table drinking and eating with all your close friends. 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The Knights code of chivalryRead MoreThe Middle Ages : Sir Gawain And The Green Knight1742 Words   |  7 PagesAges†). Sir Gawain and the Green Knight was written in the thirteenth and fourteenth century, along with Morte D’Arthur. Both medieval epics exemplify bravery and courage as their themes. â€Å"The only universal European institution during the Medieval Era was the Catholic Church which had all the local power within the local bishops† (Sagona). The church saw itself as the only spiritual place of Christian believers, thus it had a large amount of influence on Medieval people, including knights. ChristianRead MoreChristian Symbolism and Chivalric Ideals in Sir Gawain and the Green Knight1472 Words   |  6 Pages Upon first Reading Sir Gawain and the Green Knight, I noticed that it comes off as a romantic normative poem about chivalric ideals and traditions of the ruling class with covertly Christian Images. The protagonist character Sir Gawain stands out as the role model of the chivalric ideals of the 14th century while displaying Christian images on his armor. The combination of Gawain’s armor and actions throughout the poem exemplify his characteristics of Christian perfection and chivalric ideals. TheRead MoreSir Gawain And The Green Knight1514 Words   |  7 PagesSir Gawain and the Green Knight is an epic poem written in the mid to late fourteenth century by an unknown author. Throughout the tale, Sir Gawain, a Knight at the Round Table in Camelot, is presented with many hardships, the first being a challenge on Christmas by a man in which, â€Å"Everything about him was an elegant green† (161). This â€Å"Green Knight† challenged someone in Camelot to accept his game which they will chop off his head with his axe and the Green Knight will do the same to the player

The Happy Prince Free Essays

In the beautifully written tale The Happy Prince, it tells a story of love and generosity. The book delves into a fairy tale of a swallow and a prince, it poetically talks of the time when the prince was alive and how he was such a joyful person. The people of the kingdom bestowed upon the prince the nickname ‘The Happy Prince. We will write a custom essay sample on The Happy Prince or any similar topic only for you Order Now ‘ When the prince died the town councillors chose to create a statue honouring him, setting the statue high above the town so the happy prince could watch over everyone. The Prince was coated in gold and rubies, this made him look magnificent and the whole town admired him. The prince became friends with a swallow and together they help the poor by giving them the gold and rubies off the statue. The book enters into a world of perplexity and reliance. The construction of the tale is written in an humorous way, but in doing that it also explores some serious issues involving poverty and loneliness. Playwright and poet Oscar Wilde started writing the children’s book ‘The Happy Prince’ in 1988, the remarkably written book is wildly popular even still 23 years later. Wilde’s collection of children’s story books consists of The Happy Prince, The Nightingale and the Rose, The Selfish Giant, The Devoted Friend and The Remarkable Rocket, all with different meanings, all just as funny and all just as heart wrenching. I think Wilde not only wrote these books for children but he made sure they are comedic and entertaining for adults too. The stories all have deeper meanings and talk about essential issues, this I think is makes the books even better. I remember my dad reading ‘The Happy Prince’ to me as a child, the story back then was completely different to what I remember now. The humorous way Wilde goes into relationship between the two main characters in the story really made me laugh, I liked the way he talked of how to swallow fell in love with the reed and how the other swallows thought it was ridiculous because â€Å"she has no money, and far to many relations. Eventually the swallow tired of the reed as she â€Å"had no conversation. † Wilde uses humorous writing conventions such as metaphorical description of the relationships in the story between the wind and the reed â€Å"she was always flirting with the wind. † I love the style of writing and how witty and crazy Wilde’s ideas are. I think Wilde’s children’s book will always be loved, the bizarre stories will continue to make people laugh and proceed to be fantastic bedtime stories. How to cite The Happy Prince, Papers

The Paradox of My Past Foreign and Familiar free essay sample

As I looked at the old building of Adoption Links World Wide, my past had never before seemed so real to me than at that moment. What I felt was at once alien and familiar. The hypotheticals and â€Å"what if’s† that had defined the research I had begun year ago were so authentic that they seemed to bring back memories that could not be grounded in any fact and yet filled me with an unjustifiable nostalgia nonetheless. After a year’s worth of research, after coming so far on a such a personal journey, I was unable to grab and turn a door handle a mere inch away from where I was standing. But with my tie straight, my hair combed, and my questions for the upcoming interview safely recorded in the notebook under my arm, I overcame my nerves and opened the door to the building. I would be walking into a session of Q and A that I would never, could never, forget. We will write a custom essay sample on The Paradox of My Past: Foreign and Familiar or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page If I’ve committed myself to anything in high school, it is finding out who exactly I am. The fact is I’m a former Vietnamese orphan adopted by a Western family after being left, sick, on the steps of an old abandoned church in Ho Chi Minh City. It was no big secret; my parents explained adoption to me as soon as I was old enough to comprehend it. But this simple fact was not satisfying and led me to the uneasy question of what being adopted actually meant in terms of my identity. Who am I? In the search of identifying who I am, I first needed to realize who I could have been. So when a research project was assigned during class one day I saw an opportunity. I would do my project on Vietnam and adoption. The most important step in the project’s completion was an interview I conducted about three years ago. The woman I had interviewed was Cheryl Murry, the same woman who had personally brought me back to the United States from Vietnam. She worked as director for Adoption Links World Wide- the organization my parents used to facilitate my own adoption- and was excited to answer some questions I had about my home country. Cheryl described images of the country’s natural beauty; the deeply verdant flora contrasting so naturally with the hues of deepest blue in the surrounding rivers and streams, as well as the images of the poverty that continues to scar the nation; the skinny, determined man trudging to the local market to provide for his family. The interview opened a door into a past that may forever remain a mystery. There are many unanswered questions, and many will remain unanswered, but, thanks to Cheryl, I have some pieces from which I can begin to construct a picture. That is what my project turned out to be; the attempt at a painting, a compilation of facts, figures, and unjustified nostalgia constructing a picture what could have been my life. By researching Vietnam as it existed in my past, I can put into perspective its role in my life today.

Hospitality and Gastronomy Creativity and Contributions

Question: Discuss about the Hospitality and Gastronomy for Creativity and Contributions. Answer: Introduction Hospitality management is defined as the management of hotels, resorts, bed and breakfasts, cruise ships and other hospitality services (Symons, 2013). This also includes the overseeing of the operations along with attending the needs of the guests. It has been found that the hospitality management is considered as a continuous growing sector. This particular management includes the personnel management, business administration, marketing and customer service. The hospitality management also includes resort management and casino management (Osman, et al., 2014). On the other hand, the study of gastronomy is defined as a trans-disciplinary perspective, which cannot be, replaced rather accompaniments, viewpoints provided by several regulations that study the food and society, food and marketing and food and culture. In other words, it can also be said that gastronomy is a respond to the urgent requirement for the study which helps in the evaluation of the performances and also recogniz es the efficiencies, potential improvements and inadequacies in the gastronomic life of the communities (Bosio, 2013). It has been found that the hospitality management and the conceptual framework highlights on the evolution of the communities economically and socially by maintaining an eco-nutritional obligation to the finest health of the associates of the community and the environmental sustainability. Therefore, it can also be said that gastronomy is merely associated with the gratification of the best quality drink and the hospitality management can establish food and this. The implementation of the concept of gastronomy within the hospitality management will help the managers of the hospitality sector to satisfy the customers and to fulfill the needs and demands of the consumers. From detailed study, it can be said that gastronomy is a far-reaching regulation, which includes everything into which the food penetrates involving both the things that people drink and eat. Thus, t he aim of this researched essay is to analyze the concepts of hospitality and gastronomy that are associated with several theories and issues. In addition to this, the issues regarding the hospitality and gastronomy have also been highlighted (Yen Teng, 2013). Moreover, a critical analysis of the substitute hospitality paradigms and their affect on the future construct development and practical implications have been focused. Hospitality and Gastronomy Concept of hospitality and gastronomy The anthropology of hospitality The basic role of hospitality is to develop a connection or to encourage the already recognized relationship. As the relationships essentially evolve from the moral frameworks, one of the main roles of any work of hospitality is either to combine the gratitude which guests and hosts already shared the same ethical universe to make able the structure of a moral universe to that both the guests and host agree to belong. Opined to Richards (2015), gastronomy is the understanding and knowledge regarding all the factors that are related to the human beings as he eats. The purpose of gastronomy is to make sure the conservation of men by using the possible best food. According to Mak et al., (2012), all the things that are associated with gastronomy, culture, artistry, philosophy, science and history fascinate every human being. All these are considered as multisensory and culinary. It has been found that multisensory dinner in some of the hotels and restaurants act as the gastronomy. In ad dition to this, focus on various scientific principles and regional cuisines are also counted as the gastronomy. Therefore, it can be said that the objective of offering a multisensory, fun and educational dining experience are the main components of sensory gastronomy (Hall Gssling, 2013). On the other hand, the people gastronomy is associated with the way by which two or more people interact with their food and also with one another through food. Therefore, in this concept of gastronomy, the food is the most essential factor. Based on this concept, gastronomy can be mainly characterized into three parts. These are practical gastronomy, theoretical gastronomy and technical gastronomy (NS Robinson Getz, 2014). The concept of practical gastronomy is defined as the practice and study of the service and preparation of different beverages and food of the nations across the world and also the transformation of them into various drinks and dishes that are used in these particular countries (Osman, et al., 2014). This particular concept of gastronomy is related to the standards and techniques that are included in the conversion of raw food into edible products. On the contrary, the technical gastronomy is considered to be more than the multiplying recipes for four people along with a certain number in order to obtain the mass preparation of food (Osman, et al., 2014). Thus, it is considered more than a statement of items and quantities that are needed for a provided number of parts. This might link between the small kitchen and manufacturing on a huge scale. Lastly, the technical gastronomy is also known as Scientific Gastronomy that puts more focus on the property of food. Therefore, from all th ese concepts, it can be said that the studies or the concept of gastronomy and the hospitality sector currently plays an important role as both of these share a familiar struggle in their effort to become self-governing regulations (Myhrvold, 2013). Thus, hospitality sector should widen its horizon and flows into the field of gastronomy as the studies on gastronomy are greatly related with hospitality. The Philosophy of hospitableness The concept of Philosophy of hospitableness is defined as the trait possessed by hospitable people that helps to provide drink, food and accommodation to the people those who are irregular members of a household (Osman, et al., 2014). As per this concept, the hosts serve these things in their own homes and are sharing these with their own guests. According to the concept of 18th century regarding gourmet and food, it is the responsibility of an individual to entertain his guest and to provide him happiness as long as he is beneath the roof of the particular individual (Hjalager, 2015). Therefore, it can be said that it is the responsibility of an individual to provide hospitality to his guest. Thus, as per this concept, it can also be said that the hospitality and the gastronomy are interdependent on each other. Theories on hospitality and gastronomy Yadav et al., (2016) suggest that introduction of the conceptual tools of trans-disciplinary in case of gastronomy studies into hospitality research as well as planning. This new concept on emerging perspective replaces disciplines over food and society, food and marketing. Study on Gastronomy is the research on evaluation of performances as well as identification of inadequacies and potential improvement in the near future (Wang et al., 2014). Addition to that, it relates with the efficiencies in the gastronomic life of communities. Researchers comment that innovative conceptual framework as well as methodology focuses on the communities evolving around social and economic means of eco-nutritional commitment. It relates with commitment with environmental sustainability as well as optimal health of the community for future analysis. On the contrary, gastronomy affects the life of community for representing the challenges in well-designed way (Walker Walker, 2012). According to Verma et al., (2012), hospitality industry takes into account theories involving traditional management theories for best practices for industry-specific experience. In case of current trends, theories on hospitality focus on practices benefiting multiple facets of business like promotion of employee productivity as well as improved quality and branding. Most of the best practices in hospitality reflect broader social as well as economic trends (Sloan et al., 2013). It seeks reduced way hotels considers as interchangeable especially by consumers. Unique Selling Elements- This particular theory establishes facts regarding Unique Selling Elements for making hotel or restaurant standing out from crowd (Raub Robert, 2013). New Media- Most of the management theorists pays more attention whereby hospitality industry uses new media as powerful form of quality control. It helps in assigning Public Relations Staff members or hiring specialized firm in monitoring business in social media sites (Prudhomme Raymond, 2013). It helps in using feedback from online sites for pinpointing quality control issues in the most appropriate way. Company Culture- It depends upon healthy organizational culture on creation of opportunities for successful hospitality management. Addition to that, best practices involve creation of productive corporate culture like fostering communication, coaching as well as cooperation and compromise (Mok et al., 2013). These attributes helps in encouraging employees for creative ways. Green Initiatives- Most of the hospitality leaders focus mainly on using green initiatives on saving money, creation of goodwill and creation of positive guest experiences (Law et al., 2013). These green cleaning products costs less in comparison with traditional ones and improving triggering allergies and chemical sensitiveness in employees as well as guests Gastronomy in Food Service- Gastronomy deals with the science of flavor as well as tasting. It is related with culinary enjoyment as well as practice of art in cooking and eating good food. Gastronomy is the modern as well as trained food professional regarding lot about flavor as well as tasting (Kim et al., 2015). Gastronomy considers as the comprehensive theory devolves from practice. It depends upon people thinking and assessing on an objective ways. Some of the parameters involves feel and flavor richness enabling original description (Kang et al., 2015). It creates wealth of possibilities from the gastronomy theory under practice. It requires understanding of the fact regarding essence of gastronomy especially for luxury restaurants such as wine and food pairing. Concept for theories on gastronomy links with hospitality industry that leads towards high expectations for delivery of excellent hotel and dining services (Kandampully et al., 2015). It involves modern professionals especially in hospitality industry in alignment with Gastronomy. It depends upon understanding the different flavors and tasty attributes in relation with society. One of the important issues in society involves food, health in other food related problems. It relates directly with issues on sustainability, food production as well as environmental issues and farming at the same time. Gastronomy theory aims at shedding light on marketing as well as packaging of food products. There are major culinary success factors applying to hospital food as well as patients satisfaction (Jones et al., 2016). Most of the hotel students expects in ascertaining guests experience for serving bottom line in case for food as well as services (Brotherton, 2012). It is important in activating successful operation that paying guests serves effective way of attending guests in the most effective way. There is lack of essential research on the potential formation of gastronomy concept in case of reflective eating and cooking. It is the reasoned understanding of concerned matter of sustaining in the matter of hospitality industry (Boella Goss-Turner, 2013). The main aim of gastronomy for reflective eating as well as cooking for reinforcing association of gastronomy or excellence for best possible nourishment Relation between Gastronomy Studies and Hospitality Bharwani Jauhari, (2013) argues that forces behind the call for wide-concept of hospitality application equal gastronomy studies. It is a better-focused hospitality management enabling ways for overcoming the unsustainable Darwinian context. This relates with hospitality industry especially determining by unsound human resource management. This particular study is mostly responsive to issues such as Darwinian context of industry as well as employee treatment such as strangers (Bendoly, 2013). These types of attitudes are difficult in devaluation of cooks as well as activities gastronomy in general terms. It requires specific knowledge considers as an erratic concept dependent upon actual products as well as services possessing culinary experiences. People travel mostly around the world as well as possess experience regarding foods and tastes from other cultures. It leads towards having guests and critical evaluation of hotel and dining services for future analysis purpose. It consid ers as an object for providing guidance principles seeking preparation of substances in the most appropriate way. It means re-positioning of gastronomy activities especially in communities for rendering cultural voice on identities and discourses (Barrows et al., 2012). It is important to understand the fact regarding the gastronomy and sustainability as oppressed by dominant narratives. Gastronomy studies approaches requires essential critical and multi-perspective especially in the cultural studies. It is the empirical analysis at educational level for reconstructed critical theories pertaining to culture as well as society (Hall Gssling, 2013). Issues on hospitality and gastronomy Gastronomy is an essential ingredient in tourism production and consumption. As competition between tourism destinations increases, the regional cultural has become emerging valuable source of new activities and products to attract and entertain tourists. In the rising gastronomy studies of literature, the impacts of hospitality is largely connected and shared common struggle in their attempt to become independent academic discipline. According to Sloan et al., (2013), the provision of food or drink or accommodation by the exposure of good hospitality management is often struggle with the consumers changing food habits. Thus there are several issues are identified in connection of practical gastronomy which is associated with the practice and study of preparation, production and service of the various beverages and foods from countries around the world. Though the hospitality industry is customer-driven, it is always challenging to provide good foods and beverages as per customer pre ferences. In the tourism business, local and regional foods are thriving, however, the new fusion foods are extremely demanding in the globalised tourism business (Hall Gssling, 2013). Therefore, the biggest issue in relation to the hospitality is satisfying customers in order to consider the gastronomic styles and tastes over time, which has become more heavily laden in the competitive, service industry. Hospitality is trying to widen its own horizons while flowing the gastronomy field, however, there are several issues raised due to the conventional assumptions and social histological perceptions (August 2016). For instance, the studies of gastronomy are highly influenced by the sacredness. Due to cultural constraints, large communities have not accepted several food items and style of preparations and thus, the service industry has faced losses due to escape of social commitments. In addition, hospitality is considered as both a cultural and community industry, within the perspectives of the gastronomy, which leads social commitments. Nowadays, tourists have maintained huge mobility so does the habits of the food. In these circumstances, challenge mainly incurred due to lack of adequate and contented association of certain foods with specific regions by the raising mobility of food, different gastronomic styles and the increasing de-differentiation of cuisine and dishes. For instan ce, the European gastronomy treats a distinct production of food, their style of consumption, pattern of storage processing and other physiological effects of foods in terms of preferences, customs and traditions compare to the Asian gastronomic culture. Moreover, practical gastronomy is also included gender preferences at the time of preparation or serving for the foods (Gordin et al., 2016). For instance, the male dominating culture in several nations, often give preferences the food choices of male guests and thus leads inadequate service deliveries by the hospitality industries (Molina et al., 2016). Gastronomy meets the requirement of the cultural tourism products; however, it is indeed challenging the service provider to satisfy customers while considering both the types of regional and local cuisine due to difference of the socio-cultural factors. For all these reasons, the studies of gastronomy often faced challenges in the hospitality industry (Osman, et al., 2014). Solutions on hospitality and gastronomy Within the framework of gastronomy studies, it is recommended in committing towards improvement in gastronomy life of communities. Commercial hospitality considers as the social industry because it is solely driven by hospitality studies as far as possible. In accordance with gastronomy studies, the major focus is on integration of hospitality industry into wide range of educational systems of communities (Molina et al., 2016). It is advisable to professional chef or designer in voicing their opinion regarding various issues of sustainability, environment as well as social improvement. Verma et al., (2012) commented that issues are already been noticed from cooks domain. It is important to consider the fact that chefs follows business in accruing social capital especially for community in the most appropriate way. It is recommended in constantly teaching ways for enjoying time at the table known as conviviality therapy. It refers to the efforts for company producers for facing healthy diet for future analysis purpose. It required applying simplest common sense involving community-acknowledging preparation of small piece from it. Chef designers in an away should take the role of mothers as well as grandmothers from past activities (Molina et al., 2016). It posses knowledgeable customers in providing efforts for fine cuisine chefs as well as producers of good ingredients This particular lesson is learned from opera, dance companies as well as music companies in and around the world. There has been a proven correlation between exposing children towards classical music and consumption as adults. Meal is considered as the cultural artifact as well as constituent unit for gastronomy in an effective way. It is the meals production for investigation of gastronomy studies (Molina et al., 2016). Connection with hospitality considers industry-producing meals for interrelating tronomy or hospitality research as well as education in escapable terms. In case of Gastronomy studies, it views as meals production in the cultural industry for future analysis purpose. It requires urgent attention to the component culture for commercial hospitality. It has been acknowledged that restaurant operation has certain cultural values for dealing in the near future. In the recent research, it pinpoints regarding economic organization of restaurant industry permitting for gaining cultural rewards. This particular restaurant considers as an organization whereby groups labor in producing physical as well as cultural objects. Restaurant meal involves all food has an aesthetic and related sensory dimensions for evaluation such as producers and consumers. Cultural connotations mainly recognize restaurant based upon gastronomy study framework involving hybrid industrial organization. It is the cross between expressive entrepreneurialism as well as rational economic institutions. For quality-oriented restaurants, it is outlets for fast-food chains for operations with large hotels (Verma et al., 2012). New hospitality establishes that the restaurant acts as a provider of cultural artifacts sharing the position as well as features of related cultural industries. Gastronomy acts as a vocational hospitality for education serves as the best interest of the people. The study of gastronomy emphasis upon role of cooks benefiting from new hospitality for adopting replacement operators (Osman, et al., 2014). Critical analysis alternative hospitality paradigms and their impact on future construct development and practical implications According to Bharwani Jauhari, (2013), hospitality management is unique and linking it with gastronomy is new trend in matters relating to dining out, culture and food attributes. Historically, the term gastronomy relates with advice as well as guidance on what to eat and where to drink in related combinations. It is considered as the art of living, enhancement of skills as well as knowledge in relation with food and drink of their choice. These attributes enhance the extreme pleasure as well as enjoyment of eating as well as drinking at the same time. These pleasures are central towards gastronomic tourism that aims at developing subset of cultural tourism whereby experiences are upholder by participating in unique culture in the most appropriate way (Osman, et al., 2014). Therefore, hospitality industry and alternative hospitality paradigms play an important role in case of provision of these types of experiences for enhancing such information. It is essential in considering the f act that hospitality education as well as training revolves around gastronomy component for giving students wide understanding on the history of food and drink (Osman, et al., 2014). Bharwani Jauhari, (2013) commented that hostelry as well as tourism considers as synonymous especially at the time of viewing in small-state-developing terms. It is evident in gathering fact regarding both developing as well as developed countries for the sake of economic well-being. It is further understood that tourism industry has the potential for future growth (Yen Teng, 2013). Addition to that, rationale for hotel development based upon the state of tourism products especially in the developing territory. These are mostly dependent upon external marketing forces especially from developed nations. Nevertheless, it is presumed that growth as well as potential of the hospitality industry dictated as providing effective way in influencing over the culture as well as habits of developing host nation in the most appropriate way (NS Robinson Getz, 2014). As rightly said by Verma et al., (2012),linking hospitality and gastronomy means selection as well as usage of high quality materials with careful processing. It involves certain prerequisites especially for the perfect interior designing purpose. Top restaurants characterizes with imaginative ideas as well as functionality in combination of technical expertise and high level of quality at the same time. They aim at exchanging of ideas with the concerned hotel operators as well as restaurateurs in combination of own unique experience (NS Robinson Getz, 2014). They focus mainly on providing targeted solutions from beginning until the finished construction. There are wide impact present in relation with hospitality paradigms and concerns directly with gastronomy concept (Osman, et al., 2014). There is huge opportunity in the hospitality sector for the potential talented individuals who has keen and desire to learn. Potential individuals should posses passion and love for food, cooking and serving the best interest of customers. It is therefore important for the hospitality industry in bringing out the real talent from in and around the world. Alternative hospitality paradigms show visibility in bringing the individuals who has the ability to become the real asset to the business organization (NS Robinson Getz, 2014). Verma et al., (2012) suggests that hospitality is to mature in way of field for inquiry purpose. It is essential in gathering facts regarding philosophical debates pertaining to enhancement of methodological choices. It requires thorough understanding of the interest in alternative methodologies in and among the hospitalit y researchers for future growth purpose. It has been noticed that hospitality literature for reflecting positivist epistemology as well as sociology of regulation. In this case, it failed in attempting challenge for norms and regulations especially for granted within the hospitality industry (Yen Teng, 2013). Conclusion At the end of the study, it is easy to gather fact regarding relation between Hospitality and Gastronomy. Gastronomy concept can be easily compared with architecture. Most of the sociologists and economist believes that advancement of gastronomy researches design evolution as well as interaction with societies, urban governments need for future analysis purpose. Gastronomy studies takes place at all levels starting from planning as well as execution of plans in relation with gastronomic hospitality. Most of the professional individuals aim at working within the gastronomy studies framework. This is because of physically connecting with community policy making as well as business planning and training of hospitality management. Gastronomy concept is related with trans-disciplinary collaboration whereby hospitality researchers provides fair attributes in the approach and works closely with the gastronomy researchers at the same time. In case of Gastronomic hospitality industry, researc h provides active trans-disciplinary approach involving major disciplines in the most appropriate way. Addition to that, management gastronomy re-qualification means that gastronomic hospitality managers should be trained with new approach in active gastronomic imagination. The above study gives proper explanation on the concepts of hospitality and gastronomy and their associates theories at the same time. Current strategic options for hospitality industry reflect upon the circumstances in increased interdependent attributes for future analysis purpose. Growth control of large multinational companies enables in attending potential of scale of operations, scope as well as knowledge in an effective way. Researchers are mostly encouraged in acknowledging the subjective truth as well as adopting sociology of radical change at the same time. Ethnography is one of the examples of qualitative research approach that holds promise in case of interested researchers. Each new concept of hospit ality management should be taken into consideration for bringing new challenges in linking with the concept of Gastronomy. This study successfully renders positive attributes on Gastronomy approach and in alignment with hospitality industry. Therefore, future aspects of hospitality industry are increasing at faster pace with proper allocation of available resources. Reference List August, T. K. (2016). What's Eating Asian American Studies?: Authenticity, Ethnicity, and Cuisine.American Quarterly,68(1), 193-203. Barrows, C. W., Powers, T., Reynolds, D. (2012). Introduction to the hospitality industry (No. Ed. 8). John Wiley Sons, Inc. Bendoly, E. (2013). Real-time feedback and booking behavior in the hospitality industry: Moderating the balance between imperfect judgment and imperfect prescription. Journal of Operations Management, 31(1), 62-71. Bharwani, S., Jauhari, V. (2013). An exploratory study of competencies required to co-create memorable customer experiences in the hospitality industry. International Journal of Contemporary Hospitality Management, 25(6), 823-843. Boella, M., Goss-Turner, S. (2013). Human resource management in the hospitality industry: A guide to best practice. Routledge. Bosio, A. (2013). Food places through the visual media: Building gastronomic cartographies between Italy and Australia. Brotherton, B. (Ed.). (2012). International Hospitality Industry. Routledge. Gordin, V., Trabskaya, J., Zelenskaya, E. (2016). The role of hotel restaurants in gastronomic place branding.International Journal of Culture, Tourism and Hospitality Research,10(1), 81-90. Hall, C. M., Gssling, S. (2013).Sustainable culinary systems: Local foods, innovation, and tourism hospitality. Routledge. Hjalager, A. M. (2015). Scholarly creativity and contributions to the development in tourism and gastronomy.Journal of Gastronomy and Tourism. Jones, P., Hillier, D., Comfort, D. (2016). Sustainability in the hospitality industry: Some personal reflections on corporate challenges and research agendas. International Journal of Contemporary Hospitality Management, 28(1), 36-67. Kandampully, J., Zhang, T., Bilgihan, A. (2015). Customer loyalty: a review and future directions with a special focus on the hospitality industry. International Journal of Contemporary Hospitality Management, 27(3), 379-414. Kang, K. H., Lee, S., Yoo, C. (2016). The effect of national culture on corporate social responsibility in the hospitality industry. International Journal of Contemporary Hospitality Management, 28(8). Kim, M., Vogt, C. A., Knutson, B. J. (2015). Relationships among customer satisfaction, delight, and loyalty in the hospitality industry. Journal of Hospitality Tourism Research, 39(2), 170-197. Law, R., Leung, D., Au, N. (2013). Progress and development of information technology in the hospitality industry evidence from Cornell Hospitality Quarterly. Cornell Hospitality Quarterly, 54(1), 10-24. Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2012). Factors influencing tourist food consumption.International Journal of Hospitality Management,31(3), 928-936. Mok, C., Sparks, B., Kadampully, J. (2013). Service quality management in hospitality, tourism, and leisure. Routledge. Molina, M. D. M., Molina, B. D. M., Campos, V. S., Oa, M. D. V. S. (2016). Intangible Heritage and Gastronomy: The Impact of UNESCO Gastronomy Elements.Journal of Culinary Science Technology,14(4), 293-310. Myhrvold, N. (2013). Gastronomy: The kitchen revolution.Nature,496(7446), 426-427. NS Robinson, R., Getz, D. (2014). Profiling potential food tourists: An Australian study.British Food Journal,116(4), 690-706. Osman, H., Johns, N., Lugosi, P. (2014). Commercial hospitality in destination experiences: McDonald's and tourists' consumption of space.Tourism Management,42, 238-247. Prudhomme, B., Raymond, L. (2013). Sustainable development practices in the hospitality industry: An empirical study of their impact on customer satisfaction and intentions. International Journal of Hospitality Management, 34, 116-126. Raub, S., Robert, C. (2013). Empowerment, organizational commitment, and voice behavior in the hospitality industry evidence from a multinational sample. Cornell Hospitality Quarterly, 54(2), 136-148. Richards, G. (2015). Evolving gastronomic experiences: From food to foodies to foodscapes.Journal of Gastronomy and Tourism,1(1), 5-17. Sloan, P., Legrand, W., Chen, J. S. (2013). Sustainability in the Hospitality Industry 2nd Ed: Principles of Sustainable Operations. Routledge. Sloan, P., Legrand, W., Chen, J. S. (2013).Sustainability in the Hospitality Industry 2nd Ed: Principles of Sustainable Operations. Routledge. Symons, M. (2013). The rise of the restaurant and the fate of hospitality.International Journal of Contemporary Hospitality Management,25(2), 247-263. Verma, R., Stock, D., McCarthy, L. (2012). Customer preferences for online, social media, and mobile innovations in the hospitality industry. Cornell Hospitality Quarterly, 1938965512445161. Walker, J. R., Walker, J. T. (2012). Introduction to hospitality management. Pearson Higher Ed. Wang, C. J., Tsai, H. T., Tsai, M. T. (2014). Linking transformational leadership and employee creativity in the hospitality industry: The influences of creative role identity, creative self-efficacy, and job complexity. Tourism Management, 40, 79-89. Yadav, R., Dokania, A. K., Pathak, G. S. (2016). The influence of green marketing functions in building corporate image: evidences from hospitality industry in a developing nation. International Journal of Contemporary Hospitality Management, 28(10). Yen, C. H., Teng, H. Y. (2013). The effect of centralization on organizational citizenship behavior and deviant workplace behavior in the hospitality industry. Tourism Management, 36, 401-410.

Sample Essay Questions For Nursing Students

Sample Essay Questions For Nursing StudentsSample essay questions for nursing students have always been the most important resource of the novice student. There are a number of other resources that you can use to fill your mind with all the knowledge needed for the industry. However, you cannot find the answers to any of the questions on the website. Online databases will provide you with examples, but you will not get the exact words for the sample questions.It is true that there are plenty of samples on the internet, but you need to find the questions which can perfectly answer the samples. It is only by finding the perfect questions that you can find out what kind of student you are. One thing that you should remember is that there are two kinds of students, and these are those who like to prepare their answer in order to get a good grade, and those who prefer to solve the sample questions in order to pass their exam. So, there is a difference between them.The sample questions for nursing students have been presented as a guide, but you have to make sure that you are following its guidelines. You have to put in the exact words that will be asked by the interviewer. This is what you should keep in mind, and there is no need to make use of certain search engines that will not help you in this aspect.Sample essay questions for nursing students can also be used as templates. When you are looking for sample questions for nursing students, the first place to look for is the expert or consultant who can help you. This way, you will get all the required details about the questions and you will also get suggestions that can help you come up with the answers to the sample. These sample questions for nursing students can give you an idea about the market trend and help you come up with the best answer.The sample essay questions for nursing students can also be useful for those who are not enrolled in the nursing courses. If you are studying for a career in the industry , it is time to make sure that you have all the necessary information before the exam. With the sample questions for nursing students, you will learn about the different skills that are required for the industry. The whole process can be very beneficial and it can improve your skill in answering the questions without much difficulty.When you find a reference on the internet, you should ensure that you find the complete set of sample essays that are relevant to the subject that you are going to study. You should put in the exact words and grammatical elements which can be asked in the exam. This will help you get the right answer, and it can also help you in improving your grade for the exam.By using the sample essay questions for nursing students, you will get all the information about the sample and you will be able to answer the questions with ease. The more you practice, the more comfortable you will get with the sample essay questions for nursing students.

Child Health Essays - Health, Medicine, Pediatrics,

Child Health For the purpose of confidentiality the name of the case study, has been changed (UKCC 1996) The aim of this essay was to select a client, the client in this case being a ten-year-old boy with cystic fibrosis, in a hospital setting. To assess the holistic needs of that client, using Beck, Williams and Rawlings "The five dimensions of self", (Beck 1993) Josh has lived with cystic fibrosis for 7 years ?People with CF suffer from chronic lung problems and digestive disorders. The lungs of people with Cystic Fibrosis become covered with sticky mucus, which is hard to remove and promotes infection by bacteria. Many people with CF require frequent hospitalisations and continuous use of antibiotics, enzyme supplements, and other medications. Born and living in hull 59 miles away, Josh has to be admitted to this ward every two months for treatment, when admitted he generally remains in hospital for three weeks. Josh has no father, but has a mother who is very protective and takes a keen interest in his care. His mother who works as a sales assistant in a small shop in hull, travels with Josh every two months and stays with him for the duration. Intellectual Dimension Education has been provided in hospital for many years, the 1944 education act stated that "all children should be educated according to age, ability and aptitude" (Hull 1989). One of the problems with having to attend the ward every few months is the lack of schooling Josh received, and increased chance that he will get behind in his schoolwork. This is why it is extremely important that education and homework should continue in hospital. The teacher on the ward that I worked came to see the children at 9am until 12pm Monday to Friday, spending around 15mins with each child. Having spoken to the teacher she said that she has to find each child's level, and work from that. This has its benefits, giving the child the one to one tuition, however in Josh's situation, he wasn't very well, and didn't feel particularly motivated. The last thing he felt like doing was schoolwork. The teacher did nothing to motivate Josh, she would explain what he had to do, and then leave him until the following day. As soon as the teacher had gone, he would put the work down and do something else. It was left to the nurses on duty to motivate him to do his work, which during busy periods was quite difficult, so regardless of the teacher being employed by the hospital, I don't believe in Josh's case it was very useful. Making it a little more interesting would have helped, and spending more than fifteen minutes to actually sit and go through the work, would not only ensure that he did the work but gave some contact with another person Emotional The emotional state of the child is also a crucial element in development and health. According The Department of Health, "We now have a far greater knowledge of how children develop both emotionally and physically. With that understanding has come an awareness of the emotion vulnerability of the child and the effect which early experience can have on later development," (DOH 1991) Josh's mother was very anxious about Josh and about her job, she was finding it incredibly difficult to hold onto jobs that allow her the time she needs to spend with Josh every few months. To help with the accommodation aspect of her living temporarily in Leeds, there is a building for families called Ecclesley house, which is situated in the grounds of St James hospital. It enabled parents to be close to there children and to have all the comforts of home. This is not only hugely beneficial for the parent but also for the child. It was especially advantageous for Josh and his mum, who came all the way from Hull. It was important to allow mum to be able to ask any questions she wanted and to have those questions answered in a clear legible way. It was important to allow mum to have as much hands on care for Josh as possible, giving her some of the responsibility of care for Josh. This is known as family centred care, "Family centred

History of Christmas Traditions in the 19th Century

History of Christmas Traditions in the 19th Century The history of Christmas traditions kept evolving throughout  the 19th century, when most of the familiar components of the modern Christmas including St. Nicholas, Santa Claus, and Christmas trees, became popular. The changes in how Christmas was celebrated were so profound that its safe to say someone alive in 1800 would not even recognize the Christmas celebrations held in 1900. Christmas Traditions: Key Takeaways Our most common Christmas traditions developed during the 1800s:The character of Santa Claus was largely a creation of author Washington Irving and cartoonist Thomas Nast.Christmas trees were popularized by Queen Victoria and her German husband, Prince Albert.Author Charles Dickens helped establish a tradition of generosity at Christmas. Washington Irving and St. Nicholas Early Dutch settlers of New York considered St. Nicholas to be their patron saint and practiced a yearly ritual of hanging stockings to receive presents on St. Nicholas Eve, in early December. Washington Irving, in his fanciful History of New York, mentioned that St. Nicholas had a wagon he could ride â€Å"over the tops of trees† when he brought â€Å"his yearly presents to children.† The Dutch word â€Å"Sinterklaas† for St. Nicholas evolved into the English â€Å"Santa Claus,† thanks in part to a New York City printer, William Gilley, who published an anonymous poem referring to â€Å"Santeclaus† in a children’s book in 1821. The poem was also the first mention of a character based on St. Nicholas having a sleigh, in this case, pulled by a single reindeer. Clement Clarke Moore and The Night Before Christmas Perhaps the best-known poem in the English language is â€Å"A Visit from St. Nicholas,† or as it’s often called, â€Å"The Night Before Christmas.† Its author, Clement Clarke Moore, a professor who owned an estate on the west side of Manhattan, would have been quite familiar with the St. Nicholas traditions followed in early 19th century New York. The poem was first published, anonymously, in a newspaper in Troy, New York, on December 23, 1823. Reading the poem today, one might assume that Moore simply portrayed the common traditions. Yet he actually did something quite radical by changing some of the traditions while also describing features that were entirely new. For instance, the St. Nicholas gift giving would have taken place on December 5, the eve of St. Nicholas Day. Moore moved the events he describes to Christmas Eve. He also came up with the concept of â€Å"St. Nick† having eight reindeer, each of them with a distinctive name. Charles Dickens and A Christmas Carol The other great work of Christmas literature from the 19th century is A Christmas Carol by Charles Dickens. In writing the tale of Ebenezer Scrooge, Dickens wanted to comment on greed in Victorian Britain. He also made Christmas a more prominent holiday and permanently associated himself with Christmas celebrations. Dickens was inspired to write his classic story after speaking to working people in the industrial city of Manchester, England, in early October 1843. He wrote A Christmas Carol quickly, and when it appeared in bookstores the week before Christmas 1843 it began to sell very well. The book crossed the Atlantic and began to sell in America in time for Christmas 1844, and became extremely popular. When Dickens made his second trip to America in 1867 crowds clamored to hear him read from A Christmas Carol.  His tale of Scrooge and the true meaning of Christmas had become an American favorite. The story has never been out of print, and Scrooge is one of the best-known characters in literature. Santa Claus Drawn by Thomas Nast The famed American cartoonist Thomas Nast is generally credited as having invented the modern depiction of Santa Claus. Nast, who had worked as a magazine illustrator and created campaign posters for Abraham Lincoln in 1860, was hired by Harper’s Weekly in 1862. For the Christmas season, he was assigned to draw the magazine’s cover, and legend has it that Lincoln himself requested a depiction of Santa Claus visiting Union troops. The resulting cover, from Harper’s Weekly dated January 3, 1863, was a hit. It shows Santa Claus on his sleigh, which has arrived at a U.S. Army camp festooned with a â€Å"Welcome Santa Claus† sign. Santa’s suit features the stars and stripes of the American flag, and he’s distributing Christmas packages to the soldiers. One soldier is holding up a new pair of socks, which might be a boring present today, but would have been a highly prized item in the Army of the Potomac. Beneath Nasts illustration was the caption, â€Å"Santa Claus In Camp.† Appearing not long after the carnage at Antietam and Fredericksburg, the magazine cover is an apparent attempt to boost morale in a dark time. The Santa Claus illustrations proved so popular that Thomas Nast kept drawing them every year for decades. He is also credited with creating the notion that Santa lived at the North Pole and kept a workshop manned by elves. The figure of Santa Claus endured, with the version drawn by Nast becoming the accepted standard version of the character. By the early 20th century the Nast-inspired version of Santa became a very common figure in advertising. Prince Albert and Queen Victoria Made Christmas Trees Fashionable The tradition of the Christmas tree came from Germany, and there are accounts of early 19th century Christmas trees in America, but the custom wasn’t widespread outside German communities. The Christmas tree first gained popularity in British and American society thanks to the husband of Queen Victoria, the German-born Prince Albert. He installed a decorated Christmas tree at Windsor Castle in 1841, and woodcut illustrations  of the Royal Family’s tree appeared in London magazines in 1848. Those illustrations, published in America a year later, created the fashionable impression of the Christmas tree in upper-class homes. By the late 1850s reports of Christmas trees were appearing in American newspapers. And in the years following the Civil War ordinary American households celebrated the season by decorating a Christmas tree. The first electric Christmas tree lights appeared in the 1880s, thanks to an associate of Thomas Edison, but were too costly for most households. Most people in the 1800s lit their Christmas trees with small candles. The First White House Christmas Tree The first Christmas tree in the White House was displayed in 1889, during the presidency of Benjamin Harrison. The Harrison family, including his young grandchildren, decorated the tree with toy soldiers and glass ornaments for their small family gathering. There are some reports of president Franklin Pierce displaying a Christmas tree in the early 1850s. But the stories of a Pierce tree are vague and there doesnt seem to be contemporaneous mentions in newspapers of the time. Christmas Tree and Family, 1848. Benjamin Harrisons Christmas cheer was closely documented in newspaper accounts. An article on the front page of the New York Times on Christmas Day 1889 detailed the lavish presents he was going to give his grandchildren. And though Harrison was generally regarded as a fairly serious person, he vigorously embraced the Christmas spirit.   Not all subsequent presidents continued the tradition of having a Christmas tree in the White House. By the middle of the 20th century, White House Christmas trees became established. And over the years  it has evolved into an elaborate and very public production. The first National Christmas Tree was placed on The Ellipse, an area just south of the White House, in 1923, and the lighting of it was presided over by President Calvin Coolidge. The lighting of the National Christmas Tree has become quite a large annual event, typically presided over by the current president and members of the First Family. Yes, Virginia, There Is a Santa Claus In 1897 an eight-year-old girl in New York City wrote to a newspaper, the New York Sun, asking if her friends, who doubted the existence of Santa Claus, were right. An editor at the newspaper, Francis Pharcellus Church, responded by publishing, on September 21, 1897, an unsigned editorial. The response to the little girl has become the most famous newspaper editorial ever printed. The second paragraph is often quoted: Yes, VIRGINIA, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound and give to your life its highest beauty and joy. Alas! how dreary would be the world if there were no Santa Claus. It would be as dreary as if there were no VIRGINIAS. Church’s eloquent editorial asserting the existence of Santa Claus seemed a fitting conclusion to a century that began with modest observances of St. Nicholas and ended with the foundations of the modern Christmas season firmly intact. By the end of the 19th century, the essential components of a modern Christmas, from Santa to the story of Scrooge to strings of electric lights were firmly established in America.