Time for some work to be done.
The first arena is the social aspects of food.
The second is "You are What You Eat".
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There will be more.
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Gastronomy for Students - 2
. and their lecturers, and students of life
Fluency with concepts
Within the context of the “The Gastronomy of Christmas” page, there is the choice of two projects/essays etc to make. Your tutor will state the assessment criteria.
A Business Venture
Looking forward to a time in your career when you have decided to open your own café, restaurant or catering company, explain which of the three social categories outlined on "The Gastronomy of Christmas" page comprises your target market.
Define which category you put yourself in and why. State the extent to which this has influenced your target market.
Social Differentiation
Evaluate the following text. How much does it affect what you feel about social differentiation?
In relation to cuisine (which you should define), determine a hierarchy of cuisine within a culture (to be defined) of your choice.
Use may be made of other text from the paper. The writer is not a native English speaker and the text includes typographical errors.
You should include at least one other citation of equivalent length, this time, from a text-book.
Division of labor is highly developed within this species [man], leading to great social differentiation, which has become one of its exclusive characteristics, particularly in the highly organized societies of the present. The main social differentiation however has manifested itself in the appearance of three general strata since the earliest times of the development of great societies.
A Business Venture
Looking forward to a time in your career when you have decided to open your own café, restaurant or catering company, explain which of the three social categories outlined on "The Gastronomy of Christmas" page comprises your target market.
Define which category you put yourself in and why. State the extent to which this has influenced your target market.
Social Differentiation
Evaluate the following text. How much does it affect what you feel about social differentiation?
In relation to cuisine (which you should define), determine a hierarchy of cuisine within a culture (to be defined) of your choice.
Use may be made of other text from the paper. The writer is not a native English speaker and the text includes typographical errors.
You should include at least one other citation of equivalent length, this time, from a text-book.
Division of labor is highly developed within this species [man], leading to great social differentiation, which has become one of its exclusive characteristics, particularly in the highly organized societies of the present. The main social differentiation however has manifested itself in the appearance of three general strata since the earliest times of the development of great societies.
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These are called socioeconomic classes because they are linked to the production of any significant product of service within the group-food, clothing, shelter, means of transport, weapons, and so on. Concrete work is performed by the majority of the community - the working class - which primarily uses its hands and could be referred to as the manual class from a biological standpoint.
These are called socioeconomic classes because they are linked to the production of any significant product of service within the group-food, clothing, shelter, means of transport, weapons, and so on. Concrete work is performed by the majority of the community - the working class - which primarily uses its hands and could be referred to as the manual class from a biological standpoint.
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A small minority organizes who will do what and when, and rules the others, controlling the majority who perform the concrete work; this is the ruling class. Holding the reins of society, this class collects the fruits of others' labor and lives a prosperous life.
A small minority organizes who will do what and when, and rules the others, controlling the majority who perform the concrete work; this is the ruling class. Holding the reins of society, this class collects the fruits of others' labor and lives a prosperous life.
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Socioeconomically, there is also a third group - the middle class - whose individuals perform the cerebral work in a static, mechanistic way, by routinely writing and planning.
Socioeconomically, there is also a third group - the middle class - whose individuals perform the cerebral work in a static, mechanistic way, by routinely writing and planning.
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Rarely, individuals of this class have done the creative work that has led to novelties in abstract thought and concrete, material situations. Otherwise, there would have been no inventions, no human adaptability to so much varying geographical and evolutionary conditions.
BIOSPHERICAL ANTHROPOCENTRISM: PERSISTING DEVELOPMENT OF THE MOST ADVANCED SPECIES
BIOSPHERICAL ANTHROPOCENTRISM: PERSISTING DEVELOPMENT OF THE MOST ADVANCED SPECIES
[No definitions of terms used here are required.]
Professor Yaman Ors, M.D. Medical FacultyAnkara UniversityTurkey
http://www.biopolitics.gr/HTML/PUBS/VOL3/ca-ors.htm
Professor Yaman Ors, M.D. Medical FacultyAnkara UniversityTurkey
http://www.biopolitics.gr/HTML/PUBS/VOL3/ca-ors.htm
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You are what you eat
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This theme has found popularity in the UK and elsewhere with the availability of Dr Gillian McKeith’s books and magazines. [1] It is appropriate within the Gastronomy framework to look at the phrase. We start with “being”.
Being means eating
The lowest level of interpretation of this heading is that in order to exist, one needs to eat. As that is a truism or incontestable statement, we can progress.
“Being” here means the concept of self and, at lowest level, that of needing to scavenge, beg for or steal food, self-esteem is virtually a non-existent concept. In the lower quarter of page 28 of my book “Are We Really What We Eat? . .” [2], I pursue the “being” theme with the help of Feuerbach. He was a German philosopher and anthropologist who died in 1872.
For the purpose of this discussion, we need know little from what can be easily obtained from Wiki but a picture helps fix the man in our mind.
http://en.wikipedia.org/wiki/Ludwig_Feuerbach
More to the point is his contribution
http://everything2.com/e2node/Der%2520Mensch%2520ist%252C%2520was%2520er%2520i%25DFt
Use one McKeith source and one internet source to compare and contrast different opinion on the notion of “Human beings have an appetite for the foods that symbolize the type of person they want to be.” as quoted by me on page 29 of “Are We Really What We Eat? [2].
1
http://www.gillianmckeith.info/gillianmckeithbooks/books-yawye.php
2
http://www.gastronomy.org.uk/
There is a link to the book in etext format via "Pubs" [Publications].
.
This theme has found popularity in the UK and elsewhere with the availability of Dr Gillian McKeith’s books and magazines. [1] It is appropriate within the Gastronomy framework to look at the phrase. We start with “being”.
Being means eating
The lowest level of interpretation of this heading is that in order to exist, one needs to eat. As that is a truism or incontestable statement, we can progress.
“Being” here means the concept of self and, at lowest level, that of needing to scavenge, beg for or steal food, self-esteem is virtually a non-existent concept. In the lower quarter of page 28 of my book “Are We Really What We Eat? . .” [2], I pursue the “being” theme with the help of Feuerbach. He was a German philosopher and anthropologist who died in 1872.
For the purpose of this discussion, we need know little from what can be easily obtained from Wiki but a picture helps fix the man in our mind.
http://en.wikipedia.org/wiki/Ludwig_Feuerbach
More to the point is his contribution
http://everything2.com/e2node/Der%2520Mensch%2520ist%252C%2520was%2520er%2520i%25DFt
Use one McKeith source and one internet source to compare and contrast different opinion on the notion of “Human beings have an appetite for the foods that symbolize the type of person they want to be.” as quoted by me on page 29 of “Are We Really What We Eat? [2].
1
http://www.gillianmckeith.info/gillianmckeithbooks/books-yawye.php
2
http://www.gastronomy.org.uk/
There is a link to the book in etext format via "Pubs" [Publications].
.