...23 September 2015 Risks Worth Taking? A Reflection on the Effects of Memoirs The primary purpose of my research paper is to present a cross-section of the current conversations taking place around the way memoirs affect the writers who publish them. Based on my research, it appears that the effects tend to involve emotional and psychological consequences, as well as legal troubles in some instances. The discovery of this conversation helped me to refine my research topic into the question, “Do the benefits of publishing a memoir outweigh the risks of their effects for writers?” This research explores the positive and negative effects of memoirs on their writers to determine whether or not the risks are worth the rewards. Although writing a memoir can result in lawsuits and family discord, it more often proves to be therapeutic and can be the starting point of a nonfiction writer's career. What if I told you that memoirs are incredibly important to our society, because they document the human experience in such an honest way? Although they are valuable, they can also be risky. One key issue is that a memoir’s admissions risk causing major drama for writers, including legal trouble. In addition, they can be a catalyst for burning bridges with former employees. They can also potentially destroy long-term personal relationships. In this paper, I work to discover if it is worth all the drama to tell the truth, the whole truth, and nothing but the truth. As I began my research...
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...EN1320 9/27/14 Unit 2 Assignment 3 Elliot Hulse Motivation can from a myriad of sources. Mentors, books, movies, and music. For the particular goals I’m working towards, I get my motivation from a YouTube channel named “Strength Camp”. Now I’m not a die-hard social media buff by any means, however I can’t help but to give credit where it’s due. Elliot Hulse is the founder and creator of the Strength Came gym in Tampa, FL. I stumbled across his channel about two years ago, looking for a workout regimen, and the rest is history. Elliot is a pro strong man and strength coach, who provides motivational and instructional video blogs available for anyone with questions about strength and physical fitness. Elliot also pushes a more intellectual approach by fusing the body with the mind, his method is simply train your mind and your body will follow. With any mental and physical balance, a certain eating habit has to emerge, which is simply eat for the body you want. The saying “Athletes are not born, they are made” is especially true for his upbringing. Elliot grew up playing high school and college football, with was and excellent baseline for his true calling. Before Strength Camp, He participated in professional Strong Man competitions and eventually buckled down and opened his own gym. His impulse was not the smartest move financially, but the debt he accumulated with the new gym and a little girl on the way lit a fire under him to make this move a success. What...
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...Orient is not a property of bodies or something originally existent in human beings; rather it is the social construct. Specifically, it is the product of the society’s dominant class – the Whites, the master- narrative. Racial differences have been used as a basis for racial stereotypes, for instance the White “norm” versus Non-white people. It is clear that racial identity is marked on skin. It is undeniable that some stereotypes do/might have a basis of truth, however such stereotypes do not take into the account of differences among the Orient. It is out of fear and apprehensiveness that lead to the birth of such unjust stereotypes, the film “Memoirs of a Geisha” directed by Rob Marshall highlights the irony of the stereotypes resulting in fragmentations of identity. “Memoirs of a Geisha” (Marshall, 2005) offers an interesting twist to our typical story-telling, the women are no longer silenced, and the story is told through the voice of a woman (though written by a male writer). It highlights the death of the master- narrative, as it highlights the differences among the “other” women, the presence of “Geisha” debukes the stereotype of women as “Angel of Home” perception (diversion of the master-narrative). Identity crisis is a major theme in the film, at first glance, audience is introduced to Sayuri as an innocent 7 year old and seems like...
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...It can wash away earth; it can put out fire; it can wear a piece of metal down and sweep it away. Even wood, which is its natural complement, can't survive without being nurtured by water. And yet, you haven't drawn on those strengths in living your life, have you?” (Golden, 125) What Separates Sayuri for the Other Geishas During the Shōwa period, Geishas were high-class entertainers that sometimes sold their bodies for money. They strived on perfecting their artistic attributes rather then prostituting their bodies for money. In the novel Memoirs of a Geisha, Arthur Golden writes primarily about the life of a nine-year-old girl named Chiyo and her path to becoming a geisha. Golden uses Chiyo’s origins, eye color (destiny) and determination to contrast her with other geishas. However, he does not just narrate her life from another’s perspective. He gives Chiyo herself the role of telling her own story. As Golden introduces Chiyo’s memoir, he exaggerates the hardships in little Chiyo’s life. Coming from a poor fishing village (called Yoroido), she is sold off to a geisha house, separated from her sister, who she finds and tries to escape with (which failed). Later on in life when Chiyo (Sayuri) becomes a geisha, she confesses that she rarely tells anyone about where she was born. Their responses concerning her origin go as such, ‘“You growing up in a dump like Yoroido. That’s like making tea in a bucket!”’ These reactions further recluse Sayuri from telling other men she entertains...
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...story of "family, food, and a ferocious appetite." Bruni gives very detailed descriptions of the way he grew up, with food being the center of his life. Bruni says "I remember almost everything about my childhood in terms of food. In terms of favorite foods, to be more accurate, or even favorite parts of favorite foods" (13). This tells me he was very focused on what he was eating. Another factor in determining the effectiveness of this memoir is to figure out who Bruni's intended audience is. I think his intended audience is his critics, friends, family, followers (foodies), and people who have struggled with their weight. I think that some of his hope for this book was to help people that have had some of the same problems with self image. In the last chapter he reflects on his niece Leslie "picking at her food and controlling her portions" (350). He feels this might be normal for a girl her age but he makes a silent wish that Leslie's eating habits will stay normal. I do not think he would have made this wish if at least some part of him did not want to stop people from going through the same struggles he has. Bruni struggled with his perceived body image, for instance, as when he talks about having to jump out of the pool and quickly find a t-shirt to cover his body (47). I do not think he wants other people to feel the need to run and cover up so nobody sees what they look like without a shirt. One of the most important aspects of a good memoir is for the writer...
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...Responding with Memoirs The first time that I was introduced to unfamiliar food would be the first time I ate fish. I was at my best friend’s house and her mom had made dinner. Now for most that’s not too bad but after growing up in my family ever since I could remember our only pets were fish since the places we lived would not allow us to get bigger animals. I grew to identify that fish are pets even if they are not very good one or very fun at all. Either way I see fish as something to have around the house that you take care of and not as food. To say the least it was an immense shock would be putting it lightly, to be served a meal of mainly fish, especially seeing it how it was placed on the plate still entirely whole which made me actually have Goosebumps. As the plate was served to me I was completely and utterly speechless, and in a very unfortunate situation. I did not want to appear rude by refusing the meal, seeing as how a fish doesn’t really overwhelm most people as most households normally serve fish sticks, or fish prepared in different ways. Yet I knew with every fiber of my being I did not want to even touch my meal with a 10 foot pole. All I could do was stare which as many individuals know the when dealing with the whole mind over matter thing, staring at the object which is causing you distress can make the whole situation go from bad to worse. I was at a loss, so I turned to my best friend for help or guidance on what I should do, without insulting her...
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...Andrew Griffin 2/8/16 Dr. Lee Food Memoir She handed me a yellow piece paper. Crumbled up and then flattened-out again, folded every which way with blue lines now faded from all the wear and tear. On it, looked like what I can only describe as chicken scratch, in two different colored ink and even pencil marking hieroglyphs. “Andrew I need you to get everything on this list as soon as possible so go right now” she said as she frantically loads more potatoes into the oven. “Mom, the party start in like three hour and this list isn’t even in English”. She puts down the avocado she was hastily gutting like a fish and snatches the list from my hand and begins rambling off indigents ranging I have never heard off as I smash my fingers into my phone’s keyboard in a panic to copy them as these key items would not be repeated. “Mom I have no idea what a leek even looks like” I say to her bewildered at the task at hand “Andrew I don’t have time for this just go now and find them” she says as she slices a cucumber. My mother’s cooking is different in the sense that there is not a rhyme or reason for what is made. From Monday’s Homestyle chicken coated in cornflakes from top to bottom for a savor crunch in every bite dipped in country gravy to Tuesday’s mouthwatering ribs that we tear at like carnivorous beast with our hands and mouths thrashing at the meat till only bones remain, one can never guess or understand the high order or power of my mother cooking process. I...
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...Analysis: * Company; Enthaice restaurant is the food establishment start up Thai restaurant in NYC. It will be located in Upper East Side, Manhattan, and NYC area. It will serve authentic traditional Thai food, providing the best experience at a reasonable price and great environment. Enthaice is the name which played by word from “entice” which refer to attractive surrounding or arousing hope and desire. The name was create for a strong brand recognition and set the restaurant apart from other competitive restaurants around the areas Enthaice is a convenient restaurant on third Avenue corner of 90th St. The restaurant is serving an authentic Thai food, wine, and beer. It will offer a modern décor and electric light in the relax environment. It will be a small warm Thai place around 30 seats. The dining room will decorate by black panel and white letter tile the other side and the wood panel in the middle. The room will be romantic set up in the dark light with candle and electric light color that can change different colors every day. Enthaice’s concept is simple and warmed with care. It will provide the perfect place to enjoy a Thai cuisine. It will offer delivery, catering, and private party. - Consumers: Target Audiences * people between age of 25-45 * Health conscious consumers who are seeking healthy dishes * Adventurous consumers who enjoy trying new foods * Consumers who enjoys Asian foods and rice dishes * Office workers and local residents ...
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...barriers fell, the CEO of Nestle Barbeck-Latmathe seized the opportunity and decided it’s the right time for Nestle to expand geographically into the developed and emerging markets such as those in Eastern Europe, India and Asia. By doing this, Barbeck drove Nestle’s performance dramatically, taking into consideration the massive number of potential customers in these regions and the enlargement in Nestle’s customer’s base. In the 1990’s; Nestle managed its environment by acquiring other companies. The companies which Neslte acquired at that time included U.S. food companies Carnation, Buitoni Pasta, Ralston Purina, Dreyer’s ice cream and Chef America, the British chocolate maker Rowntree, the French bottled water company Perrier, and the Mexican food maker Ortega. It is noticeable that Neslte regards acquisitions and efforts at diversification as logical ways to supplement their business. Nestle only acquires food making companies, the business it has special knowledge and expertise in. After all, Barbeck’s intentions were to customize these products to suit the tastes of customers in different countries around the world as he was eager to enter other markets. Later, Nestle managed the environment by increasing operating efficiencies. Barbeck made many decisions to achieve this and reduce the cost of managing global operations. These decisions included cutting the work force by 20%, closing 150 factories, designing a new streamlined operating structure and using advanced...
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...Why are so many Americans drawn to fast food? Do they realize what goes on behind the scenes? The fast food industry operates by assembly lines. This means cheap labor because the workers specialize in one skill and are classified as unskilled labor. So, our fast food is cheap and we eat it because it's cheap, it fills us up and we have more money in our pockets to spend on other things. But, is this the way it should be? Fast food is the food of choice for many people because engineers have skewed it to be cheap only to make healthy food become more expensive. In my opinion, organic foods are what we should be putting in our bodies. But the problem is these foods are very expensive. My solution is better regulation of the fast food industry with stricter laws for hiring and producing quality foods. Unfortunately, it's not just the fast food industry that is ruining Americans health. The meat industry needs better laws and regulations as well. The average person eats 200 lbs of meat per year but if they knew how the animals are treated and what they're being fed, I believe they would reconsider what they're eating. Chickens are being fed antibiotics to make them grow faster and fatter. The slaughtering conditions are many times horrendous with workers treating the animals with no respect and abusing the animals. The reasons for much of this mistreatment is due to the fact that the workers themselves were unhappy with the way they were being treated and would get...
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...this on many issues; I do not believe that my stance on off shore drilling is an issue of stereotyping. I have reassured my stance by reading and researching this stance. As stated in a USA Today article (Jervis, Welch, & Wolf, 7/14), “When oil is brought up from beneath the ocean floor, other things are, too. Chemicals and toxic substances such as mercury and lead can be discharged back into the ocean”. The oil and chemicals are harming sea mammals and the water they live in. The other problem off shore drilling is the chance of oil spills. In April 2010, the BP oil company encountered an oil spill in the Gulf that lasted for about 3 months. Chemicals from offshore drilling combined with oil from spills have had an effect on the food we eat. Sea food lovers are seeing the effects in the pocket books;...
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...TABLE OF CONTENTS 1)1.0 Executive Summary…………………………………………………… Page 3 2)2.0 Situation Analysis……………………………………………………… Page 4 2.1 Company Analysis…………………………………………………….. Page 4-7 2.2 Macro-environmental PEST analysis ………………………………… Page 8-11 2.3 Market Analysis……………………………………………………… Page12-13 2.4 Competitor Analysis………………………………………………….. Page 14-17 2.5 SWOT Analysis……………………………………………………… Page 18-20 3) 3.0 Market Targeting and Positioning……………………………………… Page21 3.1Target Market…………………………………………………………… Page21-22 3.2 Product Positioning……………………………………………………… Page 23-24 4) 4.0 Marketing Strategy……………………………………………………… Page25 4.1 Product…………………………………………………………………. Page25-29 4.2 Price…………………………………………………………………… Page30-33 4.3 Promotion……………………………………………………………… Page34-38 4.4 Distribution……………………………………………………………. Page39-42 5) 5.0 Financial…………………………………………………………………… Page43-46 6) 6.0 Control……………………………………………………………………… Page47-51 7) References……………………………………………………………………...... Page 52 1. Executive Summary First of all, we decided to choice HupSeng as our title of marketing plan. HupSeng is a well know brand in Malaysia. Besides, there have several type of biscuits brand in Melaka, Malaysia such as Julie’s, Oriental, Munchy’s and so on. All of these...
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...Background Charlie Lubin an entrepreneur named his line of cheesecakes after his daughter, Sara Lee. In the 1950s, Consolidated Foods bought out his company, where he continued to be the senior executive for many years. In the 1980s, Consolidated Foods changed its name to Sara lee. Sara Lee started out as a small wholesale distributor of sugar, coffee, and tea, then it acquire a food processing, packaging, and distribution, and then retail food business Sara Lee Corporation is now a global manufacturer and marketer of brand-name products for consumers globally focused primarily on the meats, bakery, beverage and household products categories. Its major brands include Ball Park, Douwe Egberts, Hillshire Farm, Jimmy Dean, Senseo and of course its namesake, Sara Lee. The corporation has five segments, namely: North American Retail, North American Fresh Bakery, North American Foodservice, International Beverage and International Bakery. Just as any other organization, Sara Lee has a vision, mission, and values. Their vision is to be the first choice of consumers and customers around the world by bringing together innovative ideas, continuous improvement and people who make things happen. Their mission is “To simply delight you…every day.” Values; Act with Integrity, Use Imagination, Be Inclusive, Work as a Team, Have Passion to excel. *INTEGRITY, IMAGINATION, INCLUSIVE, TEAM, PASSION* (www.saralee.com) This paper’s discussion that includes the corporate strategy and how its retrenchment...
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...Home-made Food and Fast Food These days, most people prefer fast food rather than home-made food. People are alike in needing food in order to survive, but they differ in choosing the kind of food they're having. Fast food and home-made food have considerable dissimilarities in preparation time, convenience, and quality. Nowadays, fast food attracts people more than home-made food does. It's known as the food that you don't have to prepare. Fast food is more common because people are always busy, and in a hurry, so they head towards fast food restaurants to save their time. For example, if a worker works for a long time and doesn't have enough time to cook a meal, (he/she) will definitely consume a fast food meal. Fast food is also common because it's convenient and people can find fast food restaurants in all places. Most fast food restaurants are generally bad for people's health, because bad quality of ingredients is used. For instance, most of the fast food restaurants consume the cheapest kind of chicken, which maybe a potential risk to people's health. On the other hand, home than fast food-made food has less attraction. A reason for this is that home-made food needs lots of time until it gets ready. For instance, people should wait for several hours in order to have a ready home-made meal. Another reason is that home-made food is less convenient than fast food. For example, you may not find all the ingredients you need in one grocery, yet you have to look in several...
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...SCI/165 Food borne illness short answer questions 1. What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus or parasite. Salmonella is an infection with salmonella bacteria. 2. How is this infectious agent transmitted through food or water? Salmonella can definitely be transmitted through food products, mostly raw foods. It can definitely be transmitted on food that has been prepared on surfaces that has already cam in contact with the illness. I have also read that you can get salmonella from handling pets such as reptiles like snakes and turtles. It can be found in water and soil as well. 3. What is an example of a real life outbreak of this food borne illness in the United States? There was recently an outbreak of salmonella illness in spring 2008. It was founded and investigated when hundreds of people through out the United States became sick after eating contaminated food, They actually came to the conclusion that it could have came from fresh jalapeno and Serrano peppers from Mexico. They also considered raw tomatoes as well. They ended up narrowing it down to what farms that were involved. After doing some research and found this article it did shock me because I was 18 years old at the time of this outbreak and I have never heard of this happening. I do think that everyone should be aware of things like this when it happens because it will educate...
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