Free Essay

Avengers Critical Analysis

In:

Submitted By Mark1995
Words 1038
Pages 5
Topics to Think About at Avengers Screening

* The space of the theatre (lobby, marketing of food, design, technology, promotional material etc.) * Design, architecture forced to purchase * Constructive environment * Product placement in the film’ * Beats head phones individual experience of sound * Samsung S6 * Skype * Marvel’s Cinematic Universe (MCU) –Ironman led to Incredible Hulk, Iron Man 2, Thor, Captain America: The First Avenger, The Avengers. . .); consider cross-over, interwoven narratives; idea that characters in one film might share a universe with those in another, seemingly unrelated film * Characters back stories * Continuity within all the characters * A lot of popular culture reference within the film * Marvel’s recognizable brand * “Look” of the film (its mise-en-scene, for example) to graphic novels (comics) * Character backstories—use of flashbacks * Constructions of masculinity/femininity in the film (Black Widow’s character, in particular) * Celebrity billing/role of celebrity in creating the blockbuster film * Cameos (of celebrities and other superheroes) * Trailers/the para-film experience * Audience composition * Music—the film’s score * Engagements with issues of race/gender identity/sexuality * Power relations among the superheroes * b * Rating criteria (language, nudity, violence) * CGI/the ending * Director Joss Whedon’s celebrity status and following (for Buffy the Vampire Slayer, Much Ado About Nothing etc.) * Strong for female leads * Idea of a super hero being strong and be unique is important * REdemention arch in a hero film in terms of a hero having to struggle * By Compasrison, * Examples of uninspired directing/acting * How do the superheroes impact/influence ideas of the post-human (or humanity)? * American exceptionalism/ vigilantism in action films * The construction of the city * Camera shot techniques

Film shots/The Significane of the Film Form * Form: The way parts of the film work together to create an overall effect. The overall set of relationships * How do directors make choices about form? * Director and their vesion * How do viewers respond to it? * Diversity of experience * Relationships of form to content * Significane of the form (technically elemnts) content * Form in film, technically aspects of the film * In film and in literature

Film Form * Patterns: Even small details are often linked in a pattern. If we think of form (partly) as pattern, we can ask how it engages our senses/intellect as a process or structured experience. * Narrative elements (Audience expected to follow a story) * Stylistic elements (way camera moves, use of colour etc.) * Expectations of our experience to the film, (I.e. Action, impressive special affects) * Film Makers try to shape expectations or disturb them * Film Frame: The perimeter of vision recorded by the camera (literal, box of frame recorded by the camera)

Form & Genre * Genres depend on conventions and norms * Relationship between form and feelings

Form & Meanings * Tangible meanings – Film refers to things or places already invested with significance in real world. Something tangible that already invested with significance (I.e Statue liberty what is already though of) * Implicit Meaning – Meaning that isn’t stated directly/ * Symptomatic meaning –

Form & Meaning * Content is the meaning * Form (the vehicle for the content) * Form related to the content (i.e. Lighting and how it sets a mood) * Form and content and how it sets a meaning

Evaluation * What does it mean to evaluate an artwork (a film)? * Can we be objective? Should we be objective? * Which criteria should we apply * Some examples: Unit; intensity of effect; complexity; originality

Functions of Formal Elements * Formal elements in a flim we can ask, what are its functions * Most elements have several purposes

Motifs * Motif: Is any significant repeated element that contributed to overall form; object, colour, a place, person, a sound, a character trait, etc. (not just an obkect) * Motifs often appear at climactic or highly emotional moments. They are fairly exact repetitions (but may also be slightly inexact). * Compositional Motifs

Questions * Are all the pattern of forma dn style that we notice really “in “ the film * DO filmmakers actually pu them there? or are we just reading them in? * DOes it matter? Segmentation * Technique of analytical segmentation * A writtten outline of a film that breaks it into its major and minor parts scenes are numbered * Segmenting a film enables us to notice similarities and differences among parts and to plot the overall development. We can get sense of the films basic design this way * Always neat to segment beggingina dn end. Filmmakers look at this and bring it together (ie similiar motifs and connections)

Shots * Cu – Close Up * Xcu – Extreme close up * Ms – Medium Shot * Fs – Full or long shot (revealing character’s entire body In frame) * 3/4s – (showing ¾ of a character’s body) * Ps – Pan shot (camera goes from right to left or left to right and a pan shot * s/rs – Shot reverse shot (camera looking at someone, then shows individual being looked at) * cut – cut (when film image changed from one image to another * it – long take (film does not cut to another image, continuous shot) * crs – Crane Shot (from high above) * trs - Tracking shot (a walking figure) * la - Low angle (POV tilted upwards) * ha – High angle (POV tilted downwards)

Narrative Form * How do filmmakers tell stories? * Flashback/Flash forward (Black Widow – Avengers) * From who’s viewpoint

Story/Plot * Story: Chain of events in chornilogical order * Plot: The action visibly and audibly present in the film before us * Story may be presented in various ways * Same story can be rendered as different plots

Diegesis
Diegesis: The total world of stoy action – (i.e. credits, a films score)

Chapter 3 - Readings * Social production of meaning through signs and meanings * How representation works and how it fails to work * Representation and the connection of agency, who is constructing * Signs: Words, gestures, items of clothing anything that displays meanings * Semiotics: How to analyze signs and sign systems in films, novels and cultural practices Pg. 67
Structuralism Theories of Representation * Structuralism: * Semiotic: * Binary Opposition: Constraining and problematic,

Mythologies * Saussure’s Theory * Myth: Not natural * Humanist Myth: Erase historical

Semotic Meaning of News Headlines (First Nations) > Authors critique * Myth, Power knowledge, Ideology, Globalization * How do they use those to pick a part the head line and see how they do it * They talk about what they read * Semiotic analysis, moved outward
Discourse & Power * Michel Foucault * Power and Knowledge > i.e. Doctors

Moral Panic * 2

Similar Documents

Free Essay

Silence Is Power

...Molly Wilder Professor Barros FYS: Revised essay 1 October 5, 2011 Silence is Power It was a beautiful Sunday morning and the entire church of St. Louis in Batesville, Indiana, was full. There was nothing unusual about the Catholic mass that day—the congregation was alive, music echoed triumphantly, and the sermon was enthusiastic and thought provoking for all. Everything went as it typically does until the end when it was time for the weekly announcements. Instead of news about an upcoming fish fry or a congratulations message for a recently baptized newborn baby in the parish, one of our priests, Father Stephen, came out of the vestibule to the podium. He had recently been “demoted” in his role at the parish, but no one would have expected the extent to which his bitter words would be revealed to the congregation. Father Stephen stood at the podium on the altar while giving his speech of resignation from the parish. It was clear that he was frustrated and annoyed at his recent demotion, and he portrayed this dissatisfaction through a harsh speech. The purpose of this essay is to examine the discourse of the priest’s speech. I will discuss its passionate nature and its brevity--how the speaker conceals information from the listeners and what this means. We will use this evidence to argue how silence demonstrates more power than the actual power the priest possesses. * 1 2 3 1 2 3 “Over the past 25 years of my Priestly ordination and service, I have never...

Words: 1072 - Pages: 5

Free Essay

Critical Thinking

...ABSTRACT: This report explores critical discourse analysis as a theory in rhetoric discourse and speech act and pragmatics. The framework of analysis includes the mixture of my own ideas and theory of various experts such and Aristotle, Tuan Van Dijk, H.P Grice and Robert Dilts. As critical discourse analysis is a very flexible term of social linguistic study and it allows one to go with the own ideas, here I have chosen suitable analytical tool of experts to analyze the two different discourse, one is verbal discourse ( Tryst with Destiny) and second is written discourse ( Toyoda’s statement 2013) and at the end comparison of both discourse. Key words: critical discourse analysis, rhetoric discourse, speech act, pragmatics, social linguistic, tryst with destiny, Toyoda’s statement 2013. INTRODUCTION Critical discourse analysis (CDA) comprises three inter-related processes of analysis which are linked up with three inter-related dimensions of discourse. Three inter-related process of analysis. 1) Text analysis (description) 2) Processing analysis ( interpretation) 3) Social analysis ( explanation) Three inter-related dimensions of CDA. 1) Discourse structure (systematically and explicitly described structure at all level) 2) Social structure (in the context of society) 3) Cognitive structure ( mental cognitive interface) The three dimensions of CDA is coherently related with each other to make up a substantial discourse where mental cognitive...

Words: 1862 - Pages: 8

Premium Essay

Food Safety Issues

...quantities. On the other hand, it leads to food poisoning especially for when consumed which may result to losses and heavy litigation costs and damages. This makes it necessary to institute food safety mechanisms during handling and storage. Food safety is a process and not a one-off activity. It is a mechanism that ensures that at every stage, handling and storage is monitored to ensure that no compromises are made. There are a number of systems that are employed to facilitate food safety. For instance, Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) are the most commonly used systems of assuring food safety. GMP is a process employed at processing plants to ensure that pre-packaged food is developed in hygienic processes. HACCP strategy HACCP is a program that is widely used in enhancing food safety. It is a system that employs control of temperature at various critical control points. In this case, food is kept at a particular range of temperatures which are considered safe. HACCP is a system that ensures that handling and...

Words: 1219 - Pages: 5

Premium Essay

Management System and Iso 22000

...MANAGEMENT SYSTEM Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. You are required to integrate food safety into Environment, Health and Safety (EHS) management system. Please define the following: a. Correspondence or cross reference between food safety and EHS management system. ISO 22000, published on 1 September 2005, is a new International Standard designed toensure safe food supply chains worldwide and the first of a family on food safety management systems. Food safety management systems – Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards. Many organizations that use ISO 22000 systems are now choosing to also implement ISO 14001 and OHSAS 18001 compliant systems due to factors such as demands of government regulations, customers, risk management, market requirements and corporate...

Words: 5111 - Pages: 21

Premium Essay

Business Management

...ethically as well as leveraging their influence as consumers to help outline a social, ecological, animal welfare, food safety, and quality issues. McDonald’s adhere fully to their stringent international food quality and safety issues, and local government requirements. McDonald’s is steadily evaluating their option, whereas in other parts of the country has accomplish introducing looking at how other local businesses manage maintain situation common to the industry. Often McDonald’s consumers’ safety and well-being it is the industry first priority. McDonald’s sustain a rigorous, science-based standards, McDonald’s also evaluate the business critical areas throughout their food chain supply. Their food suppliers have a food safety management systems in place as well as quality assurance program (QAP), proved hazard analysis critical control point (HACCP) plan and catastrophe management, food security as well as...

Words: 461 - Pages: 2

Premium Essay

Food Hygiene Assignment

...Food Hygiene Assignment Facilities and kitchen staff: * We have 50 rooms which are 75% occupancy midweek and 100% occupancy weekends. * Midweek room turnover is 37.5 rooms @ 89 per room( inclusive of breakfast) = €3,337.50 per day. * We cater for 25 breakfasts on average per day Monday – Thursday. Total for the 4 days =€ 13,350 each week * Weekend room turnover is 50 rooms @ €109 per room = €5,450 per day. * We generally cater for 70% breakfasts per day Friday – Sunday. Total for the 3 days = € 16,350 Totals for year = € 1,544,400 Per Year. Nightly restaurant is only at 25% midweek and 50% weekends occupancy. Revenue for nightly restaurant and bar food have declined recently. Reasons: * At busy times customers have got up and walked out for time reasons. * Food not cooked properly. * Dirty dishes and cutlery. There are 2 pot washes, 4 commie chefs per shift and 2 assistant head chefs 1 head chef = 13 staff in total. Revenue for nightly restaurant and bar food have declined recently and these relates to the HACCP system to breakdown to such an extent that 1. We are in serious breach of Environmental health regulations on numerous points’ Major, Medium and Minor non-conformances. The EHO will be back in 7 days to re-audit the kitchen. 2. Because the hygiene standards are so bad we are in serious danger of having a case of food poisoning. If this happens there will be serious financial, Public relations/Image consequences. Not to...

Words: 1619 - Pages: 7

Free Essay

Whatever

...Established Corrective Action to be taken when the Critical Limit has been Exceeded HHACCP1 HBH-1 2:00-300 MWF January 20, 2016 Submitted to: Ma’am Vivien E. Rios Submitted by: Group 5 Ronald H. Schmidt and Debby Newslow2 Under a properly implemented HACCP System, whenever a deviation from a critical limit (CL) for a critical control point (CCP) occurs, there shall be a corrective action. A deviation is a failure to meet a CL. It indicates that a possible food safety hazard may have occurred and that unsafe product may have been produced. Thus, corrective actions must be immediate and must trigger an automatic review of the HACCP plan. Corrective actions and expected actions or outcomes, as defined by different agencies and organizations, are presented in Table 1. The HACCP team should routinely pay close attention to operational trends. This should include tracking the frequency of the process adjustments that are required when operating limits are exceeded. A pattern of exceeding operating limits on a regular basis could serve as a warning that a deviation may be imminent. I. Properties of Corrective Actions * Specific: Corrective actions are required for each affected CCP, and for each and every deviation at each CCP. * Immediate and comprehensive: The time for corrective action is dependent upon the monitoring frequency. All food products affected and produced within the monitoring time period must be brought under control. Holding and storage provisions for...

Words: 974 - Pages: 4

Premium Essay

Haccp Guidelines Dubai

...www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation (Principle 1) (Principle 2) (Principle 3) (Principle 4) (Principle 5) (Principle 6) (Principle 7) Page 4 7 9 11 13 15 36 40 47 52 56 61 64 78 81 84 87 90 93 96 98 100 102 104 106 108 121 123 125 127 129 133 137 T: 04/ 2064220 - F: 04/ 2064264 - E: abdulrahmanmm@dm.gov...

Words: 36649 - Pages: 147

Premium Essay

Research

...QUALITY ASSURANCE TEAM CMC Quality Assurance Team is committed to product quality and safety. Quality Assurance Team share the same objective: to satisfy the stellar taste and criteria in classifying a product that is made with the highest standards. In scheduling food safety audits, CMC Co has sought qualified guidance and support from recognized firms who understand food safety and possess the technical expertise to develop comprehensive solutions to secure our competitive advantage. Our vendors and/or suppliers are regulated with meticulous checks and strict verification processes. All incoming supplies and raw materials must meet FDA compliance regulations to ensure they are correctly branded, unadulterated and of food grade standards. Production processes from receipt of raw material, manufacturing, to shipment and closely inspected to ensure conformity to company and customer standards. Peking Noodle Company pledges to follow through on all processes to ensure our products are safe and of exceptional quality. FOOD SAFETY PROGRAMS STANDARD SANITATION OPERATING PROCEDURES is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP. SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product...

Words: 1611 - Pages: 7

Premium Essay

Production Plan Sample

...III. Production and Operations plan Product Design and/or Business model Key Networks -Goldsboro Commercial, Inc. (packaging) -Chocolate Lover, Inc. (chocolates) -Peotraco Industries (flour) -DW Plastic Corporation (straw) -Aquapure (water) -BRS Apartments (warehouse) -Food Bizz (stall) -SM Business Center (location) Key Partners -Emilisa Salih (General Manager) -Shepherd Busto (Operations Manager) -Kimberly Ragasa (Marketing Manager) -Charlene Sorilla (Finance and HR Manager) Key Activities -Supply the raw materials needed. -space for the further processing of raw materials (not included in stall process) -construction of the stall -stall location Key Resources - containers and foils -straws -chocolate bars -flour -water -warehouse -stall -location Value Propositions -Grab N Go snack - all-in-one -Low cost -snack food -new to the snack market, since it provides 3-in-1 snack meal. -innovative packaging -new to the customers but medium barriers to entry because of uncertainty of intellectual property (packaging based from another country) -Quality product making using technologies -Specially made for students. -Cold Drink but hot and freshly made churros, quick punch straw. Customer Relationship -friendly employees that can accommodate customers at any age. -Maintaining cleanliness in workplace -brand establishment Distribution Channels -Intramuros stall -Franchises (if any) -Schools (to be able to get in touch...

Words: 6774 - Pages: 28

Free Essay

Old Chang Kee

...ukessays.com http://www.ukessays.com/essays/marketing/company-analysis-of-old-chang-kee-marketing-essay.php Company Analysis of Old Chang Kee Need help? ☎ 0115 966 7955 Old Chang kee which is based in Singapore engaged in the manufacturing and distribution of food products in Singapore, Malaysia and Republic of China. It is famous for its Curry Puff and later diverse into as many as 30 products which could be found in its network of outlets distributed around Singapore, Malaysia and Republic of China. Company History The Beginning of Old Chang Kee dated back to 1956 which kick off in a small stall inside a coffee shop located outside the former Rex Cinema along McKenzie Road. Crowd of people were attracted to the delicious pastry stuffed full of curried potatoes, chicken, and a slice of egg and fried with several herbs and spices, which is called Curry Puff. Every individual Curry Puffs were meticulously handmade to ensure the aroma was locked within the Curry puff. In 1986, Han Keen Juan take over the small snack shop upon facing winding up and carry the vision to turn the snack shop into a successful enterprise. SWOT Analysis Strength Strategic location The company owns more than 80 outlets around Singapore, Malaysia and Republic of China, of which 70 outlets are based in Singapore. The company market its range of food products from kiosks along the road to supermarket outlets and shopping malls at every corner of Singapore, thus allowing consumers to gain easy access...

Words: 2167 - Pages: 9

Free Essay

Company Certification

...ISO 9000 - Quality management The ISO 9000 family addresses various aspects of quality management and contains some of ISO’s best known standards. The standards provide guidance and tools for companies and organizations who want to ensure that their products and services consistently meet customer’s requirements, and that quality is consistently improved. ISO 9001:2008 ISO 9001:2008 sets out the criteria for a quality management system and is the only standard in the family that can be certified to (although this is not a requirement). It can be used by any organization, large or small, regardless of its field of activity. In fact ISO 9001:2008 is implemented by over one million companies and organizations in over 170 countries. This standard is based on a number of quality management principles including a strong customer focus, the motivation and implication of top management, the process approach and continual improvement. These principles are explained in more detail in the pdf Quality Management Principles. Using ISO 9001:2008 helps ensure that customers get consistent, good quality products and services, which in turn brings many business benefits. Certification to ISO 9001:2008 Checking that the system works is a vital part of ISO 9001:2008. An organization must perform internal audits to check how its quality management system is working. An organization may decide to invite an independent certification body to verify that it is in conformity to the standard, but...

Words: 1732 - Pages: 7

Premium Essay

Haccp for Maggi in India

...____________________ 1 Objective of the report_____________________________________________________________________________________________ 1 Financial analysis _________________________________________________________________________________________ 2 Monopoly power ___________________________________________________________________________________________________ 2 Substitution effect & Reverse Bandwagon effect ________________________________________________________________ 2 Impact on share price _____________________________________________________________________________________________ 3 Manufacturing Process ___________________________________________________________________________________ 4 Risk management ________________________________________________________________________________________ 5 Hazzard Analysis & Critical Control Points _____________________________________________________________ 6 Overview ___________________________________________________________________________________________________________ 6 1. Analyze hazards ______________________________________________________________________________________________ 7 2. Identify critical control points ______________________________________________________________________________ 8 3. Establishing the limits for critical control points...

Words: 4714 - Pages: 19

Premium Essay

Food Safty

...SANITATION AND MICROBIOLOGY MR.JONUS FREI (PROFESSOR) FOOD SAFETY MANAGEMENT SYSTEM (planning, DESIGN, IMPLIMENTATION & procedure) CONCEPT : FAST FOOD RESTAURENT. word count: 4106 date of submission: 11TH MARCH 2014 Submitted by : Krunal, Sumeet & hitesh table of content. Sr.No. | Content | Page number | 1 | Summary of assignment | 3 | 2. | Planning and designing of food safety system | 4 | 3. | Step 1: Global standard procedure for food safety. | 4 | 4. | Step 2 :Pre requisites programs | 4 | | Step 3: Senior management implementation. | 6 | | Step 4: Food safety / HACCP implementation program. | 7 | | Step 5:Food safety quality maintain documentation | 8 | | Step 6:Training and implementation | 9 | | Step 7:Internal auditing and checklists | 10 | 5. | Personal hygiene | 10 | 6 | Training | 11 | 7 | Facility design and layoutRestaurant lay outKitchen lay out. | 15 | 8 | Flow of food | 17 | 9 | Risk factors | 18 | 10 | Supplier selection program | 18 | 11 | Active managerial control | 19 | 12 | Sanitation program | 20 | 13 | PEST control system | 20 | 14. | References | 22 | summary of assignment Our main objective behind preparing this report is to understand the food safety management system and create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning...

Words: 4324 - Pages: 18

Premium Essay

Unit 22: Cellar and Bar Operations Management

...solutions; Control of Substances Harmful to Health (COSHH); kinetic handling; storage of wet and dry stock and cleaning materials; safe use of CO2; safe delivery methods; manual handling Hygiene: hygienic storage of a range of wet and dry stocks; cleaning materials; Hazard Analysis Critical Control Point (HACCP); environmental procedures Product quality: standards; consistency; market needs; storage; stock rotation; temperature controls Staff issues: productivity; staff rostering; training; legal and social constraints Business implications: size of operation; theft; pilferage; cost of stock losses; enhancement to/or loss of reputation; impact of trends LO2 Be able to demonstrate bar and cellar management techniques Cellar management techniques: preparing cask ales; changing keg/cask barrels and CO2 cylinders; maintenance and cleaning of dispensing equipment for a range of draft products, hygienic methods of working; stock control; maximising yields; reducing wastage; fault finding Bar management techniques: drink dispensing methods; drinks; preparation; use of optics; glass identification; customer relations; in-house selling; merchandising; recent and future developments; bottling-up-and-down; consumption analysis; stock and cash control LO3 Understand the impact and benefits of technological developments Developments: hardware and software; Electronic Point of Sale (EPOS); MIS; cellar management systems; swipe cards; cashless-payment system; future developments Benefits: efficiency...

Words: 810 - Pages: 4