Being a Good Leader Essay -- leader, leadership

Leadership is a term on which no star washstand develop a mutual consensus as it carries a different meaning for ach individual. Some people may consider a person as their attracter who is capable of taking them away from hardships, some people may consider the one as their leader who is quite charismatic and can luff them dreams of a bright future or some people may consider that man as a leader who can make them go on by devising wise strategies for them etc. There is, somehow, something very common in every(prenominal) the perspectives that are the philosophy behind the definition, which is related to choosing a topper of the best person as their leader. Nobody wants to have a person as his leader who doesnt have knowledge of the needs and aspirations of his people or who is not blessed with a certain temperament foe bearing hardships for the nation etc. But there is something on which all of us would summate that it is a philosophy or an attitude that helps the people in a chieving a common goal or destination by having a guide who can give directions to his people. In other words, a leader is a person who is having enough authority to drive others on his commands and directions. It is also be said that leader is the person having its followership because if there is no one who is following a person, the person cannot be granted the status of a leader in spite of all of his leadership qualities (Peter F Drucker as cited in Mahatma Gandhi, 1982, p.1). Similarly, Warren Bennis has also defined a leadership as quality of knowing ones possess self along with having a vision for the sake of taking the people forward. Interestingly, he doesnt consider it enough to have a vision only believes in its effective communication to the people to make them convin... ....org/history/gandhi/autobiography.pdf House, R. J. A path-goal theory of leader effectiveness. Administrative ScienceQuarterly Vol.16 (1971) 321-339Keshvan Nair. The code of silence. 1996. P. 35. Maury Jim. Thoughts on Leadership, from Warren Bennis. Leader Values. OptimalSolutions International. Web. 27 May 2015.http//www.leadervalues.com/Content/detail.asp?ContentDetailID=298Mosby. Medical Dictionary, 8th edition. 2009. ElsevieParel, A. J. Gandhi, M.K. Hind swaraj and other writings. 1997. Cambridge CambridgeUniversity PressRichard Attenborough. Leadership Mohan Das Karam Chand Gandhi Fatherof the Nation. Mahatma Gandhi. p.1. 1982. Web. February 07, 2011 from http//www.scribd.com/ medical student/27495243/Gandhi. Weber, M. The Theory of Social and Economic Organization. 1947. Glencoe TheFreePress and the Falcons Bring Press.

Organic and Whole Food Essay -- Health, Nutrition

From the straight off popular recyclable cloth grocery bags, to the thorough garden at the sporting House, food, and the food industry is changing. The popularity of organic and solid foods is on the rise. Processed foods ar increasingly advertising that they are additive and preservative free, and all sorts of products now fracture a gluten-free variety. The popularity of what is now being called the sustainable food lawsuit, leads many to adore why are some people willing to pay more, sometimes double, for organic make, meat, eggs, and milk. Will this prove to be just another trendy American fad, or are there real health benefits from eating organic and whole foods? While the organic market only represents approximately 3% of the jibe food market, some believe that its a sector that we should be support more (Kluger 31).The ideal in America today, seems to be to go organic. some(prenominal) of the day-time talk shows, such as The Doctors, and Doctor OZ, are preaching t he same message, reveal on the perimeter of the store, avoid the processed food, and eat more crisp fruits and vegetables. Part of this movement seems to be to support farmers markets, rather than the larger corporate chains. A recent study conducted by the American Journal of Clinical livelihood found that there is little nutritional difference between organic produce and the produce produced by conventional means (Kluger 31). While many consumers attract a sharp line between the two, at least from a nutritional standpoint, science does not draw the same distinction. However, supporters of the sustainable food movement state that the nutritional content is not their primary concern.The issue of feeding the humannesss poor no longer realises itself center-stage in American culture. Toda... ... endocrine gland is also believed to play a role in early onset puberty. Currently, it is against the police for dairy farmers to label their products as rBGH-free, because of the poten tial adverse impact on milk sales. This sustainable food movement, like many interesting topics, is complicated. Like near issues worth debating, it has many intelligent people, with many compelling arguments on both sides of the fence. Ultimately, it will most belike be the consumers, voting with their credit cards, who will regularize the directions of the food industry. Americans are concerned with animal rights, the environment, and their health. They are also concerned with world hunger, convenience, availability, and perhaps above all, cost. An extreme in any direction would likely prove to be detrimental. Hopefully the market, and consumers, will be able to find a healthy balance. Organic and Whole Food Essay -- Health, Nutrition From the now popular recyclable cloth grocery bags, to the organic garden at the White House, food, and the food industry is changing. The popularity of organic and whole foods is on the rise. Processed foods are increasingly adv ertising that they are additive and preservative free, and all sorts of products now offer a gluten-free variety. The popularity of what is now being called the sustainable food movement, leads many to wonder why are some people willing to pay more, sometimes double, for organic produce, meat, eggs, and milk. Will this prove to be just another trendy American fad, or are there real health benefits from eating organic and whole foods? While the organic market only represents approximately 3% of the total food market, some believe that its a sector that we should be supporting more (Kluger 31).The ideal in America today, seems to be to go organic. All of the day-time talk shows, such as The Doctors, and Doctor OZ, are preaching the same message, shop on the perimeter of the store, avoid the processed food, and eat more fresh fruits and vegetables. Part of this movement seems to be to support farmers markets, rather than the larger corporate chains. A recent study conducted by the Amer ican Journal of Clinical Nutrition found that there is little nutritional difference between organic produce and the produce produced by conventional means (Kluger 31). While many consumers draw a sharp line between the two, at least from a nutritional standpoint, science does not draw the same distinction. However, supporters of the sustainable food movement state that the nutritional content is not their primary concern.The issue of feeding the worlds poor no longer finds itself center-stage in American culture. Toda... ... hormone is also believed to play a role in early onset puberty. Currently, it is against the law for dairy farmers to label their products as rBGH-free, because of the potential adverse impact on milk sales. This sustainable food movement, like many interesting topics, is complicated. Like most issues worth debating, it has many intelligent people, with many compelling arguments on both sides of the fence. Ultimately, it will most likely be the consumers, voti ng with their credit cards, who will dictate the directions of the food industry. Americans are concerned with animal rights, the environment, and their health. They are also concerned with world hunger, convenience, availability, and perhaps above all, cost. An extreme in any direction would likely prove to be detrimental. Hopefully the market, and consumers, will be able to find a healthy balance.

Robert Frost Essay -- Robert Frost Poet Poems Essays

Robert rhymeRobert Frost, an Americian poet of the late 19th cytosine, employ nature in many of his writings. This paper will discuss the thought plow of Frost during his writings, the many tools which he used, and provide two examples of his works. Robert Frost was born in San Franciso on March 26, 1874, but later move to Lawrence, Massachuschusetts (after his father died) where he did most of his writing. He was a simple man who taught, worked in a mill, was a reporter, was a reinvigorated England farmer, and wrote. Throughout his life he had always been interest in literature. He attended Dartmouth College, but remained less than one semester. In 1894 he sold his first work My Butterfly An Elegy to a New York journal. A year later he married Elinor White. From 1897 to 1899 he attended Harvard College as a special student but left before he acquired his degree. For the next ten years he wrote poems, operated a farm in Derry, New Hampshire, and taught at Derrys Pinkerton Aca demy.In 1912 he sold his farm and moved to England where he could work on his writings full time. He was an instant success A Boys Will was accepted by a London Publisher and a year later so was North of Boston. He also began to get recognized in America.The Frosts sailed for America in 1915 and landed in New York two eld after the Americian release of North of Boston. The book was a good success and he used the profits to buy a farm in Fanconia, New Hampshire. During this time Frost began to write his most successful poems. Frost was once asked his thought sue during writing he respondedI sometimes speak from the last thing that happened to me. I got asked today if I reckon up poems. Do I think them up? How do I get the right one? Well, it is the hardest thing in the world to tell. But I dont think up poems. I pick up a lot of things I thought of to make a poem that is a lot of scattered thoughts through the days that are handy for the poem-thats about all. Thats where the think ing comes in.That is truly an amazing feat he would just walk around looking at things and a poem would come into his head. He would write these entire inspirational poems in his head and didnt even think that it was unusual. The best poet of the 20th century did not write rough draftsIn 1915 he moved to New England and... ... the inauguration of President John F. Kennedy. He once stated that his major determination in life was to write a few poems that would be hard to get rid of. Well, congratulations Mr. Frost.Works CitedField, Evgene. Poems of Childhood. New York Charles Scribners Sons Inc. 1925Gerber, Philip L. Robert Frost. New York Twayne Publishers, 1967.Greiner, Donald J. Robert Frost The Poet and His Critics. cabbage American Library Association, 1974.Lathem, Edward Connery, ed. The Poetry of Robert Frost. New York NA, 1969.Lathem, Edward, ed. Interviews with Robert Frost. New York Holt, Rinehart, and Winston. 1966.NA. Robert Lee Frost. CD-Rom. Microsoft, 1999.Reeve, F .D. Robert Frost in Russia. Boston Little, Brown Publishers, 1964.Sergeant, Elizabeth Shepley. Robert Frost The Trail by Existence. New York Holt, Rinehart, and Winston, 1960.Thompson, Lawrance. Robert Frost The Early years, 1874-1915. New York Holt, Rinehart and Winston, 1966.Unger, Leonard, ed. American Writers. New York Charles Scribners Sons, Inc. 1961.Van Egmond, Peter. The Critical Reception of Robert Frost. Boston G.K. Hall and Co., 1974.

A Piece Of My Heart (book) :: essays research papers

The "other" Vietnam Vets     Everybody knows about the work force who served in Vietnam. They have at least heard of the mentally trying conditions during the warfare and the resulting "post traumatic stress syndrome" (PTSD) so many veterans suffered from, or heard of the issues concerning negative public opinion of veterans for their role in a hated war. However, some are aware of the female role in the Vietnam War women, the "other" veterans, shared in all of these problems and issues along with the gun-toting men. They were the nurses, and in A Piece of My plaza by Keith Walker the stories of many women are presented to better understand just how the Vietnam War affected women. Working in places like evacuation hospitals exposed women to the unending flow of casualties from the battlefield, and these experiences took major mental tolls upon the minds of the women who had to assist them, especially in their considerations for the valu e of human life. Women experienced other problems upon returning home such as the like PTSD and outlashes by anti-war protesters. Women were veterans of Vietnam just like the men, and they experienced many of the same problems as a result of their role there.     Women were exposed to an enormous amount of offend while in Vietnam. As veteran Rose Sandecki said, "The Vietnam War really did a number on all of us, the women as well as the men" (20). Nurses in Vietnam were exposed to a nonstop flow of casualties from the field. The landing of a Chinook with mass casualties on board had become a standard to Christine Schneider, a nurse in Da Nang. Practically every nurse&8217s story described the hospital scenes in Vietnam as "busy." Jill Mishkel explained that she experienced a minimum of at least one death per day. As Ms. Schneider described, "There was just too much death" (46). Ms. Schneider also mentioned, "Everybody was bad" (45) nurses only aphorism the bad because they were surrounded by it, day in and day out. Charlotte Miller described everything as "on a very negative basis" (324), and that she had to assign with these problems from twelve to fifteen hours per day, twelve to fifteen days in a row, a very rigorous schedule. Further emotional damage was incurred by the malignity of the injuries that the nurses had to deal with. Nurses described situations such as little boys with their intestines hanging out, men with half their faces blown off, men missing their legs from a grenade explosion, paraplegics, quadriplegics, and in one possibility pulling someone&8217s shoe off and having the foot come with it.

Effective Communication Used by Benevolent Leader, Queen Elizabeth I :: European History

Effective Communication Used by Benevolent Leader, Queen Elizabeth I Persuasion is a difficult skill to master. one(a) has to take into account the ideologies held by the audience and how those relate to ones proclaim intentions of changing minds. In order to encourage her troops to fight bravely in defense of England, Queen Elizabeth I utilizes Aristotles principles of effective communication that include logos, pathos and ethos in her Speech to the English Troops at Tilbury, face up the Spanish Armada. The first principle that Queen Elizabeth I introduces into her speech is logos, as she uses reason and inference to assure her soldiers of her faith in their resolve to fight for the undecomposed of England. She warns her soldiers that she has been told to take heed how we commit ourselves to armed multitudes, for fear of treachery. This warning is from a source that is concerned with not only her safety, but also the safety of her subjects and , in spite of that concern, she claims that it is the despots who should be fearful. Since she has placed my chiefest strength and safeguard in the loyal hearts and good will of my subjects, she has no reason to worry because she is not a tyrant like her enemies. As a result of investing and drawing her strength from the people of her kingdom, Queen Elizabeth I has little to fear unlike the tyrants who cannot trust their own armies. The trust that she has placed in her armies to protect the kingdom leads to the use of the second of Aristotles principles of effective communication. Queen Elizabeth I uses pathos to appeal to soldiers through their emotions by reminding them that she is on the field with them to die for her subjects (them), just as she is asking them to die for her. She is not on the battlefield with them for her own amusement the Queen is determined to have intercourse or die amongst you all, to lay down for my God, and for my kingdom and this appe als to the soldiers sense of duty.

Effective Communication Used by Benevolent Leader, Queen Elizabeth I :: European History

Effective Communication Used by Benevolent Leader, tabby Elizabeth I Persuasion is a difficult skill to master. One has to take into account the ideologies held by the audience and how those relate to ones own intentions of changing minds. In order to encourage her troops to fight courageously in defense of England, Queen Elizabeth I utilizes Aristotles principles of effective communication that include logos, pathos and ethos in her Speech to the English Troops at Tilbury, Facing the Spanish Armada. The first principle that Queen Elizabeth I introduces into her speech is logos, as she uses reason and inference to turn back her soldiers of her faith in their resolve to fight for the good of England. She warns her soldiers that she has been told to take heed how we commit ourselves to armed multitudes, for fear of treachery. This warning is from a source that is concerned with not only her safety, but also the safety of her subjects and, despite th at concern, she claims that it is the tyrants who should be fearful. Since she has placed my chiefest strength and safeguard in the loyal hearts and good will of my subjects, she has no reason to worry because she is not a tyrant like her enemies. As a result of investing and drawing her strength from the people of her kingdom, Queen Elizabeth I has little to fear unlike the tyrants who cannot trust their own armies. The trust that she has placed in her armies to protect the kingdom leads to the use of the second of Aristotles principles of effective communication. Queen Elizabeth I uses pathos to appeal to soldiers through their emotions by reminding them that she is on the field with them to die for her subjects (them), just as she is asking them to die for her. She is not on the plain with them for her own amusement the Queen is determined to live or die amongst you all, to lay down for my God, and for my kingdom and this appeals to the soldiers sense of duty.

Education reforms Essay

tutoring reforms argon procedures that bring systematic changes in the education sector in a high society or community. Education reforms date back in the time of the Roman Empire during Christianity due to the take to teach the roman about Christianity. The advanced(a) reforms were preceded by the neo upright education that was similar to the classical education in m any musical mode. The need for modern reforms is backed by many reasons, which include the economic reasons, assorted philosophies in the education, different aims of education and the essence of educating all the people unlike in the past when education was meant to be for the well up families.Reforms in the modern education admit been of paramount importance, this is because the classical education system answered the question about when where, what, who, and how, and leaving the questions of which and why, more so, the classical education preferred the use of the superannuated languages like the Latin and G reek thereby deprecating the local languages and this produced odd effects in the social arena. The child study program that was introduced by Jacques Rousseau that meant to improve the children as they developed to adult hood was very important though it was rarely implemented only enabled the later thinkers.He advocated for the removal of the children from the society and expend their potential and curiosity by teaching them through experience instead of intellectually. In countries like Prussia, Spain, Soviet Union, Germany and France, the education reforms were of great important since education is employ to install a symbol of national unity, culture and maintain a national language. This resulted to many children being taught the national language in their early childhood and the immigrants were also forced to learn these language so that they would be easily be assimilated into these nations.Education reforms remove been carried out to attain many different objectives, but in general most reforms are directed to address the problems within the society, this general view has enabled these reforms to be implemented, some of the societal problems being addressed are problems of poverty, class and gender. These changes are proposed by thinkers and are then implemented through the society change institutions like the education of certain class of individuals in the society ruling class, immigrant class or the ruling class. Education reforms have been seen as an avenue to achieve democracy.This is because when the general public is educated, it is liable(predicate) to make wise advised decisions in all aspects in life (economic and social aspects) and therefore guarantee high levels of democratic governance that send packing only be achieved through education. educational reforms for democratization have been recorded in Plato and US during the reign of Thomas Jefferson. Social economic problems have been associated with lack of proper education ther efore resulting to the need for education reforms. It has been observed that education reforms have had good yields of creation of wealth and improving the social welfare.In 1950 in Kerala, India, the improvement in the health standards of the women was associated with the development in the education levels of women due to the educational reforms. In Iran the increase in level of income and efficiency in farming methods had a correlation with the education reforms. practised educational reforms such as the libertarian that allowed the parents or guardians to select the best schools for their children has enabled the children to excel in their academician performance due to the increased competition among the schools.The competition has compelled the schools to bid better education and improve the standards in schools. The increased demand for parents to take the responsibility of their children learning through home education has been accepted in many countries since the parent s can monitor their children c bearly rather than taking them to the public schools whose performance is questionable. There has also been the launch of online learning where by a student can study online ether at home or at the office.These reforms have yielded good results since students is able to monitor himself and plan his/ her work after considering the tasks he / she should accomplish. The introduction of the adult education has earned better fruits than offering the adults with opportunities. This is usually implemented better by having a public library fully equipped with academic resources for use. Other reforms that have had good results include the involvement of the students in the learning activities through participation in classrooms.The students are used by the board of governors and the school authorities to know the changes that are essence. Some of the problems that have resulted due to the education reforms is the introduction of the public schools, these scho ols are supported by the locals through the levies they pay. This means that the schools have different learning facilities depending with the financial endowment of the locals and the ability to pay the taxes. The schools within the poverty ridden areas are likely to be failing. This has resulted to division in the performance of schools in different states when weighed on a common scale.This is a great mistake since their should be equality in funding of all schools in all states so that all the children have equal opportunities. some other problem is the no child left behind policy this ensures that all children pass the federal exams without which the schools will lose its federal funding. This further forces the teaching staff to teach the students the exams, what is likely to be tested, and the students are left with the purpose of memorizing rather than understating what is taught. This action goes against all the fundamental principles of teaching.Another problem with the p ublic education program is that the teachers only teach what they know, and since the teaching fraternity is dominated by the white with rare cases of colored that found their way to America through the illegal immigration, slave trade or brain drain, this means that the teachers cannot teach or answer question about the non white cultures or traditions The education reforms have had very positive impact to the student from the disadvantage families, those living below the poverty line and may be have genius parents whiles others have emotional, physical or mental disabilities.These varietys of children have diminished expectation and were given less attention in classrooms, but with the reforms, they have experienced different kind of classrooms whereby they interact with others and compete in performing complex tasks The reforms have been characterized with clear cut goal and objectives to be achieved that are communicated to the parents, teachers, and the students who must com e to an agreement on how viable and sustainable is the reform. The reforms must provide a school culture that provides an atmosphere for learning whilst linking all the cultures of all students and backgrounds. prim management of the reforms is essential, this involves considering all the internal and external environment, the expected results should be listed and control measures put in place in case the objectives are not attained. The kind oaf reforms that should be encouraged are the once that have been evaluated keenly and found to have a positive net effect, this is because some reforms are likely not to meet the expectation. Formal procedure for reforms should begin by identification, formulation, appraisal, implementation, completion and the evaluation.

Mark Mathabane’s Kaffir Boy Essay

Racial Discrimination, has already been a long term phenomenon, in existent in almost all societies in polar eras and civilization. The idea of discrimination is inevitable. Considering that such discrimination creates brotherly structure as regards what is expected of all(prenominal)body in a society and what is due to them. However, sometimes this social structure is abused, beyond its limit. People who belong to a higher status quo would definitely do whatever it takes to keep it.To illustrate, colonizers who had course better technology, conflict powers and friendship as compared to areas being colonized, would come to these new conquests are passkeys. They would then take the locals as slaves and ravish on the wealth that they have to offer. In their own place, these locals go discriminated and unwanted. In return, locals would do whatever it takes to associate themselves with the colonizers, by looking like them, being friends with them, working for them, or marrying b atch of their kind.And it always seems that it is the right thing to do. When the British came to South Africa, this is exactly what happened. Mark Mathabanes Kaffir Boy, tells a real story of a man who chose to fight a different battle to combat discrimination and inequality. While most of his relatives act as freedom fighters, he came to America to educate himself and to excel in a sport he loves. His conquest has given so oft inspiration. His story as depicted in his book will take us with him as he reveals the horrors of his past.Mark Mathabane lived in a ground, wherein racial divide, for most of its early years seemed to be the only thing that defines them. South Africa, a country nestled in the continent of Africa, was erst invaded by white colonizers too. And they have proven that they came there to stay. In a country such as South Africa, a nation so whimsical as compared to other nations in the African continent. South Africa can be considered as diverse in a special way, because it is the only African country that has Caucasians as locals.Originally dominated by mordant Americans, South Africa is now a melting pot of 2 cultures. Analysis It had never occurred to me that though the two were different as night and day, as separate as east and -west, they had everything to do with each other that one could non be without the other (94) This affirmation from Johannes best explains the struggles of Mathabane. In summary it explains how the two dominant races in South Africa has tried to isolate each group against each other, by means of creating carnal division such as creating boundaries and naming certain places as black or white territory.Whites are in a way regarded more superior because they are more literate as well. The government excessively used formal means to strengthen the divide by creating laws such as prohibiting mixture marriages, and creating policies in the education system that seems to favor a specific race. Overall, it w as almost the generally accepted norm, to- categorize, discriminate. Kaffir Boy, is a tale about Mark Mathabanes life growing up in South Africa, just outside of Johannesburg. Mark Mathabane lives in the town of Alexandra during indus mental test colonialism period with his parents, five sisters and a brother.He talks about how he experienced brutality and starvation from the Peri Urban, an Apartheid police group in South Africa. Growing up very poor, he dreamt of having a better life for him and his family. He often questioned the prejudices happening around him and has decided to take the course of his destiny in his own hands. As a youngish boy, he struggled with his identity. He wonders which religion he should practice, which country or class he should belong. There is so much craving for autonomy that at a young age he began resenting his parents religious and tribal heritage and eventually decided to leave Africa.Believing that religion, specifically Christianity was used wr ongfully by different groups and races, he eventually rejected it. He believes that government used it to claim that God had given whites the divine right to rule over blacks the black churches misuse it by demanding money from Africans who were already destitute and black churches further misused it by resigning themselves to the idea that this was their lot in life, Gods will for black men and women (36). Mathabane also recalled how apartheid made use of tribalism as form of torture against Africans.He believes that his father, allowed himself to be controlled by superstitions, Relatively mature for his age, he reiterates his independence by doing what he pleases with his life. For Mathabane, the Christian God is bias in favor of the whites and is oblivious to the Africans pain. Although he recognizes its legitimacy as sign of respect for her poses faith, he still rejects it the way he rejects tribalism and African superstition. For him, submitting to any specific belief or reli gion is synonymous with compromising his free will. In page 208 of the book he further on states African superstition and tribal culture were not for him.His scorn for his father lay in the particular that his father clung to values which had outlived their usefulness, values which discriminated against him while he attempted to function in spite of appearance the white mans world (208). What Mathabane did accept, though it took some trial and error, was his mothers understanding that education would lead him to a better life. Learning English, he decided, was the crucial key to unlocking the doors of the white world (193). The books that white people read led to the power they had over black people (254). Mathabane eventually decided that literacy was a necessary element in the liberation struggle.How can the unwitting function, he wondered, in a world ruled by signs (201) Books had taught him about places where he could be free to think and feel the way I want, quite of the wa y apartheid wants (254). He then realizes that he needs to make important decisions in order to make his dreams come true. Thinking that South Africa has nothing much to offer, at least for a poor black African boy like him, he decided to try his luck with American Universities. As he begins to plot his future, his tennis abilities begin to progress faster and better.Being an avid fan of Arthur Ashe, he takes his wins and losses as if his own. The achievements of his idol encourages him to do better every single day. From black state competitions, he started joining the more prestigious white state competitions. His participation in white state competitions led to his banning from joining black state competitions. At this point, he feels as if his progress in his craft takes him away from the things he loved the most. Luckily, Mark later on leaves for the United States as a university scholar, through the help of a famous American tennis player and other white donors.Conclusion Dee p within me,I knew that I could never really leave South Africa or Alexandra. I was Alexandra, I was South Africa (348). This goes to show that despite of all the successes, the author looks back in his roots. At first, his move out of Africa was just his way of escaping the endless circle of failed dreams and lack of opportunities. But his absence in his country makes him reaffirm his identity, and gives him the opportunity, to finally assess what his past has to offer for his present and for his future.This book tells a very dark story filled with pain, sadness and loneliness on most of its chapters, but it also provides a strong foundation for the readers to further understand the plight of the narrator. The journey he took was not only of hope, but rather, a journey of rediscovery. How can the uninstructed function, he wondered, in a world ruled by signs (201)? The books had taught him and transported him to places where he could be free to think and feel the way I want, or else of the way apartheid wants (254). Why burn the only thing that taught one to believe in the future, to fight for ones right to live in freedom and self-respect? (285). Here reaffirms his conclusion as we experiences Soweto riots, which was triggered by resentment over the governments ruling that African education system be taught it Afrikaans instead of English. Upon witnessing the library burn down he inquired for enlightenment from one of his peers, who mentioned that the burning is for the destruction of all the traces of white oppression in the Bantu Education system. The struggles in his youth, leads him to think that literacy is the key to success. by learning English, he will be given better opportunities, the same as the whites.According to the author, literacy has given the whites so much edge and power over the black Africans. Having an education will somehow even out the playing field. Literacy for Mathabane is so important, that for him this will eventually lead th em to be liberated from all their struggles. In the end, we really have no control over our government, over the people around us, and over norms and traditions we grew up with. But we do have full control over our perspective, our feelings and destiny. And this is precisely what Mathabane did. He took charge of his own future.This book inspires me to examine the choices I have made as a young person, at the same time, it makes me wonder whether the previous steps I have taken in life will take me closer to my aspirations or take me farther. But then, it makes me think deeper not just about my ambitions, but what I really want to contribute to my society in the end. This book serves as a wake up call. In a society wherein we are given so much opportunity, it seems as if we are left with no excuses not to excel. Reference Mark Mathabane, 1998, Kaffir Boy, Simon & Schuster Adult Publishing Group

Nurseâ€Patient Ratio in California

a) Nurse-Patient proportionality is the relationship of the number of patients that should be served by one nurse at particular moment of time.It was a working formula that was plan in 1992 by the California Nurses Association (CAN), which was to cater for quality inspection and repair to patients by their nurses in the hospitals.After varied controversial arguments about the proposal regarding the boilersuit implication to the economic costs of the ratio, antithetic proposal from the concerned parties were arrived at where the state government proposed ratio was 16 for all the medical or surgical units in the hospital. However this ratio was to lower to 15 in a period of one and one-half year.The California Nurse meat (CNU) had a proposal of 13 for the medical units and 14 for the surgical units.The California Hospital Association (CHA) had proposed a ratio of 110 for both medical and surgical units.The nurse-patient ratio was enacted in October 1999. However, the results of th e actual proposed ratios were released on 2002. The CNU and CHA ratio requirement were thought to be stable all by and individually of them parties sought for its own ratio implementation. However, the state proposal consisted a series of development where, they were to be implement at 16 and later decreased to 15 after 1 1 year. (Slack, Slack,2001, p.107)b) HistoryThe nurse-patient ratio was firstly proposed by nurses in California in 1992 (Russell, 2004) However it was enacted as a law in 1999 but its enactment was to be followed by a period of its implement, which was to be until January 2002. This implementation gave the California Hospital Association upto a deadline of January 2003 to have the right number of nurses for their hospital as required by the government proposal of 15 ratio which the government had stated would lower from the ratio of 16 in a period of 1 1 years.However, due to the complains, from the CHA, the proposal was only enacted into a law in January 2004, requiring the hospitals to implement on the 15 ratio by June 2004. But following an emergency proposal by the director of department of Health Services Sandra Sherry, the 15 ratio laws would only be instituted in January 2008. (Russell 2004)c) Ideally, this proposal would highly support a positive nursing work environment. Although the Californian Hospital Association argues that this would be too costly, but this would on be argumentable for the short run. However, the cost would be disgraced in the short run period of their business cycle. Since higher ratios would in conclusion help to improve the existing state of patient care. Either, Lower ratios would consequently call for more nurse to join the career, whose turn over was very low. by means of lowering the ratios, then the profession would be more interesting to the young learners who will be able to join it. Also, it was made to call back those nurses who had remaining the profession due to unappealing ratio. To d efend, their argument, they argued that, lower nurse-patient ratio was to lower the possible costs by hospitals to hire other nurses. This is because of the possible economies that would be arrived at through the savings in greater patient care and faster service delivery. Either, hospitals would tighten the hire of the nurses who were temporary registered, and whose cost was higher than that of permanently employed nurses. (Coombs, 2004, p. 83)d) However, different controversies were between different parties aligned to this proposal. Firstly, the California Nurse Association felt that, this was a good move, as it enhanced better patient care and finally economies to the owners of the medical centers in the long run. They believed that, by using lower ratios, the result would be an attraction of more number of young and others who had left to the nursing profession. Either, this worked to reduce cost by the hire of temporary registered persons.However, the California Hospital Ass ociation argued that this was impractical in terms of cost of implementation. They argued that these would only work to favour the nurses at the expense of their business. The state government thought that, the proposals of the nurses were viable but could only work under stages of implementation.It believed this proposal worked for the good of the people. Also, the union for Service Employees International was to a fault in the view that, this proposal worked to improve the amount of care given to patient hence it was important for its implementation. (Ponton, Carrion, 2001, p.48)e) The proposal would be highly recommendable for the general service delivery to the patients. Either, it was important since it worked to improve the conditions of both the patients, nurses and hospital owners.f. (I) Yes, they work to ensure that, there were a lesser number of patients for service by one nurse. This helped to reduce the amount of service by the nurses hence they could give a better atten tion to the patients. However this did not keep the attention of any possible stake cases where the number of patients may increase indefinitely.ii) The government enacted that the ratio that would remain as 16 in January 2004, and reduce to 15 by June the kindred year. However, in a petition that was passed to the court, by the direction of California Hospital Association this would only to be active in January 2008. However, the ratio of 16 has not been followed in some health centers where nurse are made to serve a bigger number than this ratio. Else where, there has been a positive affixation to this law in most of the hospitals. (David, Baustica, p. 66)ReferencesDavid, E. & Baustista, H. (2004) La Nueva California LATINOS IN THE GOLDEN STATE. Berkeley, CA University of California Press.Ponton, M. & Carrion, J. (2001). Neuropsychology and the Hispanic Patient A clinical enchiridion Mahwah Lawrence Erlbaum Associates.Coombs, M. (2004) Power & Conflict between Doctors and Nurses . Breaking Through the Inner Circle in Clinical Care. London Routledge.Slack, N. & Slack, C. (2001) Cyber Medicine How Computing Empowers Doctors and Patients For Better Cared Revised and Updated Edition. San. Francisco Jossey Bass.Russell, S. (2004). tell apart Moves to Freeze Nurse Patient Ratio. Nov, 05, 2005

Economic growth Essay

Economic ingathering refers to the increase in the levels of a rustics wealth and groovy as a result of positive flip-flop in the levels of production of goods and services during a certain period of time. 1 Economic harvest-feast is usually burn by technological advancements and positive external forces. Economic product commode be measured either in terms of nominal harvest-home or real growth. Nominal growth takes inflation into account and therefore demonst invests frugalal growth as Net Domestic Product while real growth does not account for inflation and thus demonstrates stinting growth as realise Domestic Product.Economic growth is usually determined by levels of Gross Domestic Product (GDP). GDP is the preferred means of measuring economic growth because increase or decrease in the GDP levels in a country reflects the real the standards of nutrition of its existence. GDP is the total market place of all final products of all final goods and services produce d in a country in a given year expressed in money value. 2 GDP of a country equals total consumer coronations and government spending, plus the value of exports, minus the value of imports. As such, GDP can be summarised as follows GDP = Consumption + gross Investment + Government Spending + (Exports-Imports) or entirely GDP = C+I+G+(X-M). However, it must be noted that economic growth entails more than just mere change of scale of economic magnitudes. By its very own nature, growth modifies economic structures thereby adjusting the general technological and social dynamics in a country. Bourguignon points out that economic growth may modify the sectoral structure of an economic unit, leading to close down of firms in one sector and creation of new firms in another.3 Bourguignon further notes that growth modifies the structure of prices, thus affecting the standard of living in households in a way that depends on their consumption preferences. 4 Moreover, economic growth calls for increase technological cosmoss which in turn increases the necessity for increased technological knowledge and skills, a situation that would require increased investment in education and better remuneration for holders of such important skills.The final and most important attribute of economic growth is that it reduces the abundant availability of unexclusive goods such as adequate water supply and clean air due to increased pollution. Consequently, this may call for intervention and preventive measures in parliamentary procedure to primary(prenominal)tain adequate supply of the environmental goods. Therefore, economic growth impacts on the economy, social structures and environmental factors of a country. Therefore, people, as the human factors of economic growth quell very important helpings of economic growth.While economic growth is primarily driven by arouse dynamics and machinery, the interactions within the societal fabric contain consequential impact on the manner in which economic growth may either be beneficial or harmful to the long-term fill of the people. 5 Therefore, the pursuit of economic growth presents as much benefits as threats to the long-term interests of the people. The different principles and models of economic growth be best demonstrated by different existing theories of economic growth. 1. J. Mokyr, Long-term economic growth and recital of technology, Department of Economics and history, Northwestern University, 2005, p.33 2. R. Lucas, lectures on economic growth, Cambridge, Harvard University Press, 2002, p. 41 3. F. Bourguignon, vade mecum of economic growth, World Bank, 2006, p. 7 4. F. Bourguignon 5. E. Helpman, The mystery of economic growth, Cambridge Harvard University, 2004, p. 7 Theoretical background Although there be many theories and models of economic growth, the exogenous possible action of economic growth and the endogenous possibility of economic growth provide the most vivid theoretical background on issues concerning economic growth.The exogenous theory was advanced by the neo-classical theorists while the endogenous theory was advanced by the modern economic theorists. The exogenous theory of economic growth was advanced by Robert Solow and Trevor Swan. The theory states that long-run rate of growth of a system is determined by forces outside the system. 6The main prediction of this theory is that an economy allow always converge towards a steady state of growth which depends absolutely on the rate of technological development and growth of labour.The theory is based on a series of equations which demonstrate the relationship between labour, time, capital goods, output and investments. The main argument of the exogenous growth theory is based on the self-assertion that capital expansion is subject to diminishing returns. Therefore, given a fixed amount of labour force, the impact on the output of the last unit of capital accumulated will always be less than the impact on th e preceding units. 7 This cycle continues to a point where new amounts of technological progress and labour force adds no new value to capital produced.New technological innovations and labour force output except serve to replenish the red ink of value to existing capital due to depreciation. Solow and Swan refer to this as static state of growth. Modern theorists such as Barro, Ormerod, and Romer disagreed with the idea of static state of growth subject to diminishing returns as advanced by the exogenous theorists. They therefore developed a more relevant and realistic theory that came to be referred to as the endogenous theory.Proponents of endogenous growth theory argue that comparisons between trends of production in industrialised countries today and before industrialisation reveal that growth was give backd and sustained by forces within as oppresent to forces outside the countries. The endogenous theory states that economic growth is generated from within a system as a dir ect result of internal processes. 8 according to the endogenous theorists, improvement in productivity can be linked to a faster rate of innovation and committed investment in human capital.The theory notes that the enhancement of a nations human capital will lead to economic growth by means of the development of new form of technology that will lead to efficient and sufficient means of production. 9 The main focus of the endogenous theorists lies on the need for both government and private sector institutions to nurture innovations through incentives that will encourage individuals to be innovative. As Romer points out, the rate of technological progress should not be taken given in a growth model, but rather, appropriate government policies ease up to be utilize in order to raise a countrys growth rate.10Such policies should particularly be targeted towards creating higher levels of competition in markets and greater innovation initiatives among individuals. Endogenous theorist s identify private investment in research and development as universe the key driving force for technical progress. Furthermore, protection of billet rights and patents can provide the incentive to engage in research and development. 6. R. M. Solow, suss out of economics and statistics, Technical change and the marrow production function 1957, P. 39 7. Solow 8.P. Romer, Review of economics and statistics, Technical change and the aggregate production function 1957, P. 73 9. Romer p. 74 10. Romer p. 81 Why the pursuit of economic growth is not in peoples long-term interest Concerns to the effect that the pursuit of economic growth is not in peoples long-term interest atomic number 18 very much validated by the current worrying trends of economic growth. While proponents of economic growth cite many benefits associated with economic growth, such benefits only stand to serve peoples short-term interests.It is increasingly becoming app arnt that just like the past, the current eco nomic growth initiatives are being undertaken with little regard to long-term repercussions of such initiatives. One of the most important long-term interests that economic growth should guarantee is the safety and preservation of the ecosystem, which will in turn guarantee peoples long-term interests. To the contrary, the aspects of the safety of natural resources and the environmental preservation are the most abused by economic growth.Yet, the gradational destruction of the environment harbours the risk of eventual destruction of the planet earth. Without action on climate change, economic growth and development are likely to generate levels of greenhouse gas emissions that would be very damaging. 11 Economic growth is evidently increasing the demand for fossil-fuel energy, thus the failure to implement appropriate supranational collective actions will allow manufacturers and consumers to continue with their risky energy consumption behaviours, thereby posing greater threats o f adverse climatic change.Adequate supply of the environmental goods is facing continuous challenges as economic growth continues to wreck havoc on the environment. The Stern Review Report on the Economics of Climate assortment (2006) identified that the world ecosystem is facing threats of eminent destruction due to increased levels of greenhouse emissions to the atmosphere. According to the Stern Report, greenhouse-gas concentrations in the atmosphere stood at around 430 carbon dioxide equivalents as of 2006, compared to 280ppm before industrial revolution.12The overwhelming pollution is as a result of combined forces of emissions of deadly gases from the power sectors, transport sectors, building sectors, industry sectors, territory use sectors and land use sectors throughout the world. Indeed, these particular sectors represent the key driving forces of economic growth. As pointed out in the Stern Report emissions ache been driven by economic development. Carbon dioxide emi ssions have strongly been correlated with GDP per mental capacity across time and countries.North America and Europe have produced around 70% of carbon dioxide emissions from energy production since 1850, while developing countries account for less than one quarter of cumulative emissions. 13 Annual emissions are increasing at constant rates year after year. Between 1950 and the year 2000, emission of Carbon dioxide which accounts for the largest share of green house gases, grew by 2. 5% annually. 14The Stern Report further warns that without action to combat climate change, atmospheric concentration of green house gases will continue to rise.In a pat business as usual scenario, they will reach 555ppm CO2e by the year 2035. 15 Moreover, total emissions are bound to increase more rapidly than emissions per head in tandem with the projections that global population will remain positive until 2050. 11. Stern Review report on economics of change, Impact of climate change on growth and development, November 2006, p. 169 12. Greenhouse gases are usually converted to a common unit, CO2 equivalent, which measures the amount of carbon dioxide that would produce the same global heating potential (GWP) over a given period as the total amount of greenhouse gas in question.13. Stern Review report on economics of change 14. Stern Review report on economics of change 15. Stern Review report on economics of change These are the most shocking revelations concerning the gradual and unabated destruction that economic growth is imposing on the environment The future generations remain exposed to the risks of frequent disasters that are associated with global warming. Such risks include food and water shortages, increase air pollution, increased desert cover, rise in sea levels as well as increased frequencies of tornadoes and tsunamis.Obviously, such threats of climatic change will impact negatively on population growth and living conditions for the people in future. Table 1 d emonstrates a variety of experiences across different countries of the world. The EU and the economies in transition reported considerable reduction in carbon intensity during the period. However, India went against the grain and importantly increased carbon emissions during the same period. Developing countries registered significant growth in populations as well as growth in GDP per head.Equally historied is the tremendous decrease in the energy intensity of output in India and China. This table clearly demonstrates that despite the high levels of emissions, many countries undertook important economic reforms in the 1990s, a move that led to marked improvements in utilisation of energy, with many countries registering significant reductions in wasteful use of energy. Risks posed by economic growth are set to reduce with increased adoption of energy efficient production strategies that will ensure environmental conservation while not botheration long-term growth rate targets.Why the pursuit of economic growth is in peoples long-term interest Despite the many reservations that opponents of economic growth have, there exists a general consensus that economic growth is a prerequisite requirement for the well being of the current and future generations. The future can only be secures through persistent creation of wealth and capital. Industrial revolution is credited for having ignited economic growth and eventual improvement of living standards.The significance of industrial revolution is best captured by the Malthusian theory of economic growth which argues that industrial revolution and advancement in medicine translated to increased demeanor expectancy and reduced infant mortality. 15 15. R. Lucas, lectures on economic growth, Cambridge, Harvard University Press, 2002, p. 49 According to the Malthusian theory, this industrial revolution culminated to increased income and population growth and eventual increase in income per capita in industrialised countie s, and lasted for many years thereafter.16Therefore, economic growth remains a very important component sustained development of both current and future generations. Conclusion It is evident that economic growth in addition corresponds to processes of rapid replacement and reorganisation of human activities as well as natural resources, all in the spirit of investment and maximisation of returns. As such, this realisation of the exponential abilities of the human race, as facilitated by self-organised life support and cultural systems, is a confirmation of the creative and flexible nature of human beings which however, is highly unpredictable in many ways.17 Environmental threats posed by economic growth not withstanding, economic growth remains an important transition that this world must undergo. Therefore, the challenges posed by economic growth can best be tackled through creation of a balance between the conflicting concepts economic growth and mitigation of risks posed by eco nomic growth. Economic growth is a manifestation of technological change. Yet the essence of technological modernity is non-stationery many scholars have acknowledged that technological change has give-up the ghost self propelled and autocatalytic, whereby change feeds on change.Thus unlike other form of growths, technology is not bound from above. Inventions have become a norm thus are unstoppable by forces of any nature. 18 The stern Report acknowledges that the relationship between economic growth and CO2 emissions is not immutable. There are practical examples where change in energy technologies, the structure of economies and the pattern of demand have reduced the responsiveness of emissions to income growth, particularly in the richest countries. Strong deliberate insurance policy choices will be needed, however, to decarbonise both developing countries on the scale required for climate stabilisation.19 This is in itself a confirmation that telling protection and conservati on of the environmental goods can be achieved tremendously through the adoption of energy efficient production strategies that will ensure environmental conservation while not hurting long-term growth rate targets. However, wide reaching strategies should be employed in the noble cause of environmental protection. Strategies that are over reliant on reduction of fossil fuels may not be enough to stop the overwhelming emissions of poisonous gases.Other strategies such as radical shift shifts towards service based economies have proved effective in slowing down or reversing the increase in emissions of poisonous gases to the atmosphere. 20There should also be increased lobbying for the adoption of the Kyoto Protocol of Climate Change by all countries in the world, including the United States. Being the worlds largest economy, the United States releases the highest amounts of toxic gas emissions to the atmosphere, yet the country has refused to recognise the Kyoto protocol which seeks to protect the world from being further exposed to the threat of climatic change.16. R. Lucas, lectures on economic growth, Cambridge, Harvard University Press, 2002, p. 48 17. E. Helpman, The mystery of economic growth, Cambridge Harvard University, 2004, p. 16 18. J. Mokyr, Long-term economic growth and history of technology, Department of Economics and history, Northwestern University, 2005, p. 37 19. Stern Review report on economics of change, Impact of climate change on growth and development, November 2006, p. 169 20. Stern Review report on economics of change Bibliography Aghion, P. & Steven N. Durlauf, (Ed), enchiridion of economic growth, Vol.1B. Elsevier B. V. , 2005. Bourguignon, F. Handbook of economic growth, World Bank, 2006. Helpman, E. The mystery of economic growth, Cambridge Harvard University, 2004 Larry E. J. Neoclassical models of endogenous growth the effects of physical policy, innovations and fluctuations, Elsevier B. V. 2005 p. 9-32. Lucas, R. lectures on ec onomic growth, Cambridge, Harvard University Press, 2002 Mokyr, J. Long-term economic growth and history of technology, Department of Economics and history, Northwestern University, 2005, p.32 43 Romer, P. Journal of Political Economy, Endogenous technological change, Vol. 98, No. 5, Oct. 1990. p. 71-102. Solow R. M. Review of economics and statistics, Technical change and the aggregate production function 1957, P. 37-51 Stern Review report on economics of change, Impact of climate change on growth and development, November 2006, retrieved on 29 frame 2007, http//www. hm-treasury. gov. uk/media/3/2/Chapter_7_Projecting_the_Growth_of_Greenhouse-Gas_Emissions. pdf

Foreign Market Entry Essay

9. How will entry into a developed foreign market differ from entry into a relatively untapped market?Marketers face numerous issues in the decision making process in order pursue the many different possibilities concerning foreign and domestic markets in harm of blowup and morphological change. These companies seek ways to improve capital by expanding into different markets, investing, and enhancing the quality of life with their products in foreign markets and the pursuit of such(prenominal) a move could every be adverse or collateral to the company in nature. Initially, there are steps taken and research conducted by the company to condition the course they area attempting to take will prove to have a positive return, just as long as their plans are in tune with, or along the same lines as, the market they are attempting to interact. As stated in the text Comprehensive decisions must be made regarding key strategic choices, such as standardization versus adaption, concentra tion versus dispersion, and integration versus independence (Cateora, gilly,graham 306), this means both sides must have cohesion prior to the decision making process to ensure the products, or services, offered have a positive reaction to the culture they are attempting to attract.Among other issues face up by the companies the opportunities presented by outside or foreign, markets are non always in sync with those of the companies, for example, as the text states it may be necessary to change the objectives, alter the scale of international plans or abandon them. peerless market may offer immediate profit but have a poor long-run outlook, while other may offer the retrovert (Cateora, Gilly, Graham 313), this shows the primary difference between developed markets and undeveloped markets because where the resources are lacking within an untapped market they strive and do not de branch speed bumps and hinderances within a developed market.The difficulties that lie with conducti ng business within an undeveloped market further extend also due to the primary issues faced dealing with a well developed market, those challenges include cultural and physical distance due to the difficulties of doing business across time zones (Cateora, Gilly, Graham 313), and these difficulties have been whole defined and extensively pacified within a developed foreign market.Since there must be a gain from expanding to these foreign markets, the companies work in attempting to amalgamate with the needs of the market to support the expansion may at times exceed the benefits gained. The problems within an undeveloped foreign market could prove too maverick to be able to support such a move by an outside source attempting to gain access into the market, among other issues to include foreign investment, and tariffs the expansion could be more costly than it is beneficial.12. The text discusses stereotypes, ethnocentrism, degree of economic development, and fads as the basis for g eneralizations about country of melodic phrase effect on product perception. exempt each and give an example.Country of origin effect is described as the influence that the country of manufacture, assembly, or design has on a consumers positive or negative perception of a product (Cateora, Gilly, Graham 363), essentially it is the realization of the products country of origin and the consumers translation of the revelation in terms of continued support of the products or services. This realization leads into the generalizations mentioned within the text these generalizations aslo allow the consumer to pass judgement based on their primary ideas or assumptions of the country of origin which are generally mold and culture based either negatively or positively motivated.A stereotype is a common image or judgement of someone or something, as noted within the text, these images are formed by experience, hearsay, myth, and limited information (Cateora, Graham, Gilly 363), generally an idea or bias o forced upon another. Since Most consumers have an idea or notion of other people in other countries these notions have a tendency to figure ways to define their products as well, but the ideals and cultures shared within another country could oppose those of others that may not want to support the sell of their products and services. Stereotypes suffice important within consumer markets because consumers may want to know where and how their products are being manufactured.This also blends into the idea of ethnocentrism where one may believe their culture is superior to another and decide that foreign products have no place in their country and this can influence the opposition of outside products and services. Some stereotypes also have a overall perception of products and services because of where they come from and the premise of what they represent in terms of industrialization and developing, most developing countries have stereotypes against them because of th is. This is the practice of dividing similar products into an ours versus theirs place setting where the home country depends and sides with locally manufactured products and services. Fads are typically products that tend to be in the now and have no home of origin, they simply come and go with time.These stereotypes all have implications concerning generalizations about country of origin simply because every consumer has an opinion on where and how the products and services come about. These opinions become a part of the product life cycle because they determine the positive and negative outcomes of theses products within different regions.Cateora, Philip R., Mary C. Gilly, and John Graham. International Marketing. 14th. New York McGraw-Hill/Irwin, 2008.

Staphylococcus Aureus

Foodborne Illness Short Answer Questions staphylococciylococcus What is the infectious agent (pathogen) that causes this infectious disease? The pathogen that causes staphylococciylococcus is called Staphylococcus aureus. Staphylococcus aureus is as well called Staph and is abbreviated to S. aureus or Staph aureus in medical literature. S. aureus is a bacterium that causes various infections. Staph is a commonly found on the uncase and also in mucus membranes ( almostly the nose and throat) of up to 25% of healthy people and animals. Depending on the type of strain S. ureus, preempt cause minor skin infections such(prenominal) as pimples, boils, carbuncles, and abscesses or life-threatening diseases such as pneumonia, meningitis, endocarditis and toxic shock syndrome. (Microbiology, 2005) Some strains produce an enterotoxin that causes staphylococcus aureus gastroenteritis, also known as food poisoning. The most harmful species of S. aureus is Methicillin-resistant Staphylococcus aureus (MRSA) this bacterium has get outed antibiotic resistance. (Microbiology, 2005) Each year, approximately half a million people are admitted to a hospital in the U. S. ue to a staphylococcal infection. How is this infectious agent transmitted through food or water? S. aureus is not necessarily transmitted through food or water but primarily through direct person-to-person contact. It is also possible to transmit through indirect contact (i. e. contaminated environmental surfaces). Staph infections are common hospital-acquired infections due to the possibility of health care providers being carriers of this, usually harmless, bacteria. A carrier of S. aureus can buoy easily contaminate their own pass on by contact with their nose in the course of routine activities.Skin to skin contact is the most significant mode of transmitting the pathogen and hand laundry can significantly reduce transmission. Staph infections can spread through contact with pus from an infected wound, contact with objects such as towels, sheets, or clothing. (Wiki, 2012) S. aureus can remain living for long periods of time on linen, clothing and dust. What is an example of a real life outbreak of this foodborne illness in the United States? I found this example of a real life outbreak, although it is not in the US, I found it astonishing that the outbreak ended with proper hygiene.In January 2008, a cluster of neonates with bullous impetigo in a hospital of northern Thailand was investigated. Medical records and working timetables of health care workers (HCWs) were reviewed. During an environmental study, bacteriological samples from HCWs and equipments were taken. The study resulted in 16 confirmed cases and 14 probable cases. The attack rate was 42%. Most cases had skin blisters (28 cases) followed by pustules (five cases) and exfoliation (three cases). The location of the lesion was the trunk (17 cases), neck (14 cases) or armpits (nine cases).Nineteen cases had symptoms onset aft(prenominal) discharge from hospital. Median age at onset was 4 days. The strain isolated from an infected newborn shared the same phage type as the contaminated equipment. Insufficient hand hygiene was an observed risk behavior of HCWs and visitors. Exposure to a nasal carrier of Staphylococcus aureus and ward sharing with a symptomatic case increased the risk of acquiring the infection. The outbreak ended abruptly after implementation of hand hygiene practices and equipment cleaning. (Eurosurveillance, 2008) What are the clinical symptoms, age of the disease, and treatment if any? The clinical symptoms of a skin staph infection are boils and puss-filled accesses. These areas of the infection are commonly red, swollen and painful. Drainage of the infections is common practice. When S aureus enters the blood stream it can spread to organs and cause serious infections, this is known as bacteremia or sepsis. Patients with underlying lung disease may develop staphylococcus pneumo nia which causes an abscess formation in the ungs. Infection of the heart valves, also called endocarditis, can lead to heart failure. Staphylococcal food poisoning causes nausea, vomiting, diarrhea and dehydration. (MedicineNet, n. d. ) Minor skin infections may be treated with an antibiotic ointment or oral antibiotics. Serious and life-threatening illness may be treated with intravenous antibiotics depending on the particular staphylococcal strain. Some strains, such as MRSA, are resistant to many antibiotics. What steps can be taken to prevent further outbreaks? overwhelm individual as well as environmental precautions and methods. There is not a vaccine available against Staphylococcus aureus since bacteria are so widespread. provided there are common hygiene practices that can reduce the risk of developing staph infections. Thoroughly washing hands is the best defense against germs. If you prolong a cut or wound, keep it clean and covered with sterile bandages until they hea l completely. Avoid sharing personal items such as towels, sheets, razors and clothing. Women that use tampons can reduce their risk by changing tampons frequently.Hospitals can reduce transmission of staphylococcal aureus and MRSA by ensuring proper hygiene is a priority with all healthcare workers. They can also disinfect surfaces that are handled by healthcare workers, patients and visitors daily. A study was done to test the growth rate of staphylococci on unsoiled steel and brass. The results of this study showed the growth of the bacteria to be lower on the brass covered hardware. This could be a change hospitals can make to wait on reduce the spread of staphylococcus. Noyce, Michels, & Keevil, 2006, p. 290) Reference Microbiology. (2005, May 25). What Is Staphylococcus Aureus? Bionewsonline. com Retrieved January 21, 2012, from http//www. bionewsonline. com/i/what_is_staphylococcus_aureus. htm Wikipedia. (2012, January 17). Staphylococcus Aureus. Wikipedia. org Retrieved Ja nuary 21, 2012, form http//en. wikipedia. org/wiki/Staphylococcus_aureus Eurosurveillance. (January 2008). An outbreak of hospital-acquired Staphylococcus aureus skin infection among newborns, Nan Province, Thailand, January 2008.EuroSurveillance. org. Retrieved January 21, 2012, from http//www. eurosurveillance. org/ViewArticle. aspx? ArticleId=19372 MedicineNet. (n. d. ). Staph Infection. MedicineNet. com. Retrieved on January 21, 2012 from http//www. medicinenet. com/staph_infection/article. htmsymptoms J. O. Noyce, H. Michels, & C. W. Keevil. (2006). Potential use of copper surfaces to reduce survival of epidemic Methicillin-resistant Staphylococcus aureus in the healthcare environment. Electronic Version. Journal of Hospital Infection, 63, 289-297

What is the Calm Waters Metaphor? Essay

Until recently the calm waters illustration dominated the thinking of practicing managers and academics. The prevailing ensample for handling qualifying in calm waters is best illustrated in Kurt Lewins three step description of the pitch process. According to Lewin, successful deepen requires unfreezing the status quo, changing to a new sate, and freezing the new change to make it permanent. The status quo fuck be considered an equilibrium state. Unfreezing is necessary to move from this equilibrium. It bed be achieved in one of three ways 1) The driving forces, which direct behavior away from the status quo, can be increased.2) The restraining forces, which hinder movement from the exist equilibrium, can be decreased.3) The two approaches can be combined. Exhibit The change ProcessUnfreezingChangingRefreezingOnce unfreezing has been accomplished the change itself can be use . However, the mere introduction of change does not ensure that it take hold. The new situation, in that locationfore, needs to be refrozen so that it can be sustained over time. Unless this lowest step is attended to, it is likely that the change will be short lived and employees will revert to the previous equilibrium state. The objective of refreezing the entire equilibrium state, then, is to stabilise the new situation by balancing the driving and restraining forces. Note how Lewins three step process treats change as a break in the organizations equilibrium state. The status quo has been distributed, and change is necessary to establish a new equilibrium state.This view might energise been appropriate to the relatively calm waters metaphor is increasingly obsolete as a description of the kinds of seas that current managers have to navigate. How does the White Water rapids Metaphor of change functions?This metaphor takes into consideration the fact environments are both uncertain and dynamic. To beat a feeling for what managing change might be like when you have to contin ually mastermind in uninterrupted rapids, imagine attending a college in which courses vary in length so when you sign up, you dont know whether a course will last for 2 weeks or 30 weeks. Furtherto a greater extent, the instructor can end a course any time heor she wants, with no prior warning. If that isnt bad enough the length of the class session changes each time somemultiplication it lasts 20 minutes, other times it runs for 3 hours and the time of the next class meeting is set by the instructor during the previous class. Oh yes, there is one more thing.The exams are all unannounced, so you have to be ready for a test at any time. To succeed in this college, you would have to be incredibly flexible and be able to serve quickly to every changing condition. Students who are too structured or slow on their feet would not survive. A growing number of managers are feeler to accept that their job is much like what a student would face in such a college. The stability and predict ability of the claim waters do not exist. Disruptions in the status quo are not occasional and temporary, to be followed by a return to calm waters. Many of todays managers never get out of the rapids. They face constant change, bordering on chaos. These managers are being forced to play a game they have never played before, which is governed by rules created as the game progresses. Is the white water rapids metaphor merely an overstatement?No, take the case of General Motors. In the intensely competitive automotive manufacturing business, a high society has to be prepared for any possibility. Cars are being surpassed by sport utility vehicles. Gasoline engines still cause fury among environmentalists who desire a more environment friendly source of power for vehicles. Government regulators demand ever increasing gasoline mileage. Customers want new and unique styles more frequently and challenger in the industry is fierce. Although General Motors has typically on big competitors new entrants into the marketplace Kia and Scion pick away at market share. For General Motors to succeed, it must change and continuously improve and revamp everything that it does.AnswerThe calm waters view of organizational change envisions the organization as a large ship crossover voter a calm sea. The ships captain and crew know exactly where they are going because they have made the trip many times before. Change comes in the form of an occasional storm, a brief distraction in an otherwise calm and predictable trip. In the calm waters metaphor, change is seen as an occasional breach in the normal flow of events.It is best illustrated by Kurt Lewins 3-step description of the change process.According to Lewin, successful change can be planned and requires unfreezing the status quo, changing to a new state, and refreezing to make the change permanent. The status quo can be considered an equilibrium state. To move from this equilibrium, unfreezing is necessary. Unfreezing can b e thought of as preparing for the needed change. It can be achieved by increasing the driving forces, which are forces pushing for change by decreasing the restraining forces, which are forces that wear change and push behavior toward the status quo or by combining the two approaches.Once unfreezing is done, the change itself can be implemented. However, merely introducing change does not ensure that it will take hold. The new situation needs to be refrozen so that it can be sustained over time. Unless this last step is done, there is a strong chance that employees will revert back to the old ways of doing things. The objective of refreezing, then, is to stabilize the new situation by reinforcing the new behaviors.Lewins 3-step process treats change as a move away from the organizations current equilibrium state. It is a calm waters scenario where an occasional disruption means changing to deal with the disruption. Once the disruption has been dealt with, however, things can contin ue on under the new changed situation.

Science-Based Technology

Through the years, engineering has made significant advancements and plowshares to the world, and one of which is bioengineering. Biotechnology is the habit of the living systems and organisms to develop various products intended for the improvement of human life (Norwegian University of Science and Technology, 2018).It is a science-based technology wherein modification in genetics is being made particularly in DNA which carries genetic schooling that provides code in the making of protein and every cell of the body.Because of this discovery, amelioration of food quality, quantity, and processing were made, resulting to the flourishment of the agricultural economy. This is referred as green biotechnology wherein the agricultural sector was able to develop nutritional qualities, taste, and appearance of the food from harvesting yields and plants without the risk of diseases, insects, and adverse conditions (Chawla, 2000).This innovation would maintenance the world to feed the o btaining population, at the same time, it provides the inwrought nutrients needed by the body. Moreover, this has also contri moreovered to the prosperity of the agricultural sector because of the design of transgenic plants to be able to grow under adverse environmental conditions. However, the introduction of this genetic alteration whitethorn also lead to damaging impacts much(prenominal) as imbalance to the ecosystem that may eventually lead to the decrease of biodiversity (Suico, 2018)Furthermore, it has also provided essential contribution in the industrial sector. It has led to the development of a pollution prevention, resource conservation, and cost reduction dash of manufacturing products (Maraganore, 2018). Enzymatic systems of living organisms are being utilized for the sake of producing industrial goods that would substitute detrimental and polluting technologies. star example is the usage of enzymes in detergents so as to replace harmful chemicals. In this way, th is could help the multitude to preserve the environment for the use of the next generation.Most importantly, biotechnology has made exceptional and important implications in health and medicine. This particular contribution of biotechnology is probably the most crucial innovation because it has administered various ways to the maintenance, improvement, and prolongation of life. The discovery of red or healthcare biotechnology has enable the development of vaccines, antibiotics, and new drugs (Ortegas-Navas, 2015). modify genetic microorganisms were utilized in order to produce pharmaceutical products that are less costly but effective. Moreover, biotechnology has made vital breakthroughs in medical therapies. Treatment to different diseases were made possible.Infectious and parasitic diseases such as malaria, tuberculosis, and AIDS continuously increase each year. Though the use of diagnostic tools, the development of these diseases may be easily detected.However, there are severa l conventional diagnostic tools are inaccurate that founder to overcome the detection of the diseases. But with Nanotechnology, an advancement biotechnological technique, detection of these diseases were made more presise and easily detected. Additionally, this innovation has allowed the landing field of complex genetic disorders for it can identify and quantify thousands of genes (Afzal et al., 2016).Indeed, the discovery of biotechnology has greatly contributed to the welfare of the passel both positively and negatively. However, it is important to keep in mind that people shouldnt solely be symbiotic to technology. Also, this must always be utilized for the intention of the betterment of every individual without jeopardizing the environment.RetrievedAfzal, H. (2016). Role of biotechnology in improving human health. Retrieved October 13, 2018 from https//www.omicsonline.org/open-access/role-of-biotechnology-in-improving-human-health-2155-9929-1000309.php?aid=82443Chawla, V. (2 000). Biotechnology unraveled human welfare, better health and beyond. Retrieved October 13, 2018 from https//www.youthkiawaaz.com/2010/12/biotechnology-human-welfare-fight-diseases/Maraganore, J. (2018). What is industrial biotechnology? Retrieved October 13, 2018 from https//www.bio.org/articles/what-industrial-biotechnologyNorwegian University of Science and Technology (2018). What is biotechnology? Retrieved October 13, 2018 from https//www.ntnu.edu/ibt/about-usOrtegas-Navas, M. (2015). Biotechnology in health education healthy lifestyles.October 13, 2018 from http//behaviouralscience.imedpub.com/behavioural-science-psycology/biotechnology-in-health-education-healthy-lifestyles.php?aid=8584Suico, J. (2018). The disadvantages of biotechnology. Retrieved October 13, 2018 fromhttps//sciencing.com/disadvantages-biotechnology-8590679.html

In the Eye of the Storm Critque Essay

In The Eye of the Storm filmed by ABC News in 1970, Jane Elliot, a teacher at Riceville Community Elementary School, puts her third grade students through an experiment to manifest them how horrible colored people were treated. Since 1968, Jane Elliot always has something planned for National Brotherhood Week. On Tuesday, Elliot segregates her class by the color of the students eyes. The brown-eyed kids were to wear special collars around their neck so they could be seen from afar. In this situation the blue-eyed(prenominal) kids were all around better than the brown-eyed.They got to sit in the front of the classroom, five extra minutes of recess, and went to dejeuner first. At recess, the brown-eyed kids were being teased by blue-eyed kids that were their best friends just a few hours before. afterward lunch and recess, Elliot discussed what was happening. She asked why and what was going on between friends because of the segregation. She watched her students change into discrim inating little monsters in as short as one day. The next day, the brown-eyed are treated with watch over instead of the blue-eyed. The blue-eyed effected that it wasnt very fair, and apologized to the brown-eyed for the day before.Jane Elliot got her point across and asked one more favor from her students simply respect the colored. Jane Elliot accomplished exactly what she wanted to show her students the chthonic treated side of segregation. One strategy that Elliot utilise is figurative language. She argues the idea of segregation and teaches her students how people felt and how they will always feel if the color of their pare down differs. Elliots lesson was strongly supported by cause and effect. In the classroom situation, having brown eyes execute to being treated poorly.The blue-eyed changed into completely different kids once they were declared the better party. Classification is the major(ip) strategy used. Jane Elliot classified or grouped her students according to t he characteristic of eye color. One group, the blue-eyed, was considered superior. The other group, the brown-eyed, were under treated and had very few privileges. By using these example strategies, and more, Jane Elliot taught her students the many disadvantages of having colored skin and she leaves her students wanting(p) to respect all people, disregarding their physical features.Teaching me how quickly people can be judged, I enjoyed watching this film. Even though the problem of segregation by skin color isnt as strong in our period of time, I would still recommend this short movie to teenagers. Teens tend to nowadays judge people by bearing rather than personality and its just not fair. For example, in the movie, the children were judged in a matter of seconds because of the collar around their neck. In our world today, people are judged by the style of their hair, the price of their clothes, and more accessories that really shouldnt matter to others.Before the lesson, blue -eyed kids all had brown-eyed friends. During the lesson the two parties were fighting like nobodys business. This shows how quickly you can lose yourself and people that you care about. This in addition happens in the typical high school world. Friends go off and try new things and they stop caring about people they were once close with because two different paths of life were taken. I just consider that people should do what they want, but never lose the touch of true friends no matter their appearance and judgments made by others. The true friends will never fail to have your back as dour as you have theirs.

Afam Studies

Michelle Fleming AFAM Ch 18 Questions 1. Explain why and how some of the rising Deal programs, like the AAA and the Civilian Conservation Corps, were discriminatory. The New Deal marked an important shift in the American electoral landscape as solid numbers of African Americans gave their votes to Franklin D. Roosevelt and the Democratic Party for the scratch line time, establishing a political loyalty that has endured for roughly cardinal years. New Deal recovery and relief programs rapidly became a central element in blacks endeavors to pull round the harsh economic realities of the Depression.One of these programs, the Civilian Conservation Corps, provided more than a quarter of a million boylike black men with jobs and was consequently another arena in which the black community waged the struggle for great equality. Although policy prohibited discrimination, blacks and other minorities encountered numerous difficulties in the three hundred. In the early years of the progr am, some camps were integrated. By 1935, however, there was, in the words of CCC director Fechner, a complete segregation of colored and discolour enrollees, only if segregation is not discrimination. At its peak, more than 250,000 African Americans were enrolled in nearly 150 all-black CCC company. 2. What was the effect of the Social Security Act on African Americans? How did that program reveal that whites often treasured to keep poor white women and blacks in subservient positions? The Social Security Act excluded those job categories blacks traditionally filled. Negro Work such as garbage collection, working in foundries, or domestic armed service was seen as jobs for blacks now desperate whites used terror and intimidation of get employers to fire blacks so whites could be in possession of those jobs . How did African Americans survive the Great Depression? The depression hit African Americans hard. While many African Americans were already living in poverty, white employ ers felt no reservations about firing their black workers first and by 1932 more than half of African Americans were out of the jobs. Racial tensions grew as economic tensions mounted lynchings in the south saw a huge resurgence. Although there were many inequities in the New Deal housing, unpolished and economic programs, blacks had opportunities to obtain employment, some in areas oldly closed to them.Black writers, for example, participated in the New Deals writing projects, small-arm other black Americans interviewed former slaves for the Works Project Administration (WPA) 3. What was the NAACP role during the twenties through the mid-forties? NAACPs anti-lynching campaign of the thirties combined widespread publicity about the causes and costs of lynching, a successful drive to defeat Supreme Court nominee John J. Parker for his white supremacist and anti-union views and then defeat senators who voted for confirmation, and a skillful effort to lobby Congress and the Rooseve lt administration to pass a federal anti-lynching law.Southern senators filibustered, but they could not prevent the formation of a national consensus against lynching by 1938 the number of lynchings declined steeply. through with(predicate) the 1930s and much of the 1940s, the NAACP initiated suits that dismantled aspects of the edifice of segregated education, each building on the precedent of the previous one. Not until the late 1940s did the NAACP believe it politically feasible to challenge directly the constitutionality of separate but equal education itself. . What did the Scottsboro Boys incase illustrate about society? What role did racism play? The case of the Scottsboro Boys shows the deep seated, racist, white fear of the alleged black male rapist, in this case in the dissembling of youth. It showed the power of this fear to, override evidence and reason in the determination of guilt and innocence. The issue was incomplete guilt nor innocence rather, it maintained wh ite supremacy and the repression of black freedom.Nevertheless, the concerted efforts to undo the wrongs against the Scottsboro Boys contributed significantly to the ongoing African-American struggle and the interrelated struggle to defeat Jim Crow 5. What was the role of the Communist Party during the 1920s and 1930s. Why did some blacks find communism appealing? How did the communists alter civil rights activism? During the 1930s, the Communist Party was heavy involved in the struggles of the nation which arose during the Depression. Communists advocated for unemployment insurance, the right to organize, and for Social Security.The Communist Party attracted some blacks because it consistently renounced racism, worked on economic issues, and pursued legal equity and social justice for blacks. Ch 19 Questions 7. How did the Chicago Renaissance discord from the Harlem Renaissance? 8. How did African Americans create and employ popular culture to counteract negative stereotypes of black people? 9. How did medicament create a bridge between blacks and whites? 10. How did radio allow African Americans to get their music heard? 11. How did Hollywood films portray African American men and women during the 1930s and 1940s? 2. How did the images of African Americans in film and radio affect white attitudes and behavior toward blacks? 13. Why did black athletes become prominent during the 1930s and 1940s? 14. Explain what the Tuskegee Experiment was, who was responsible for the study, how did it reflect racism in America, and how did it then and now affect the attitudes of African Americans in regard to trusting the health care industry? You may need to fall over video clips on YouTube on this subject to gather information. Assessment

Food Tourism

World tourerry make-up, 2012 Secretary General Taleb Rifai Executive Director for Competitiveness, External Relations and P artistic productionnerships Marcio Favilla L. de Paula Editorial team Dmitriy Ilin, Project Manager, globose repute on nourishment tourerry Inaki Gaztelumendi, Consultant, TANGIBLE tourerry Industry Consultants Peter Jordan Series editor in chief UNWTO would desire to sincerely thank every last(predicate) those who offerd material to this report. Copyright 2012, World touristry Organization (UNWTO) spheric cover on fodder touristry Published by the World touristry Organization (UNWTO), Madrid, Spain.First produce 2012 All rights re ca employ. Printed in Spain. The designations employed and the stickation of material in this publication do no(prenominal) criminate the expression of whatever(prenominal)(prenominal) opinions whatsoever on the let on of the Secretariat of the World Tourism Organization concerning the jural status of any country, territory, city or ara, or of its authorities or concerning the delimitation of its frontiers or boundaries. Photos by UNWTO and Dreamstime World Tourism Organization (UNWTO) C altogethere Capitan Haya, 42 28020 Madrid Spain Citation World Tourism Organization (2012), spherical Report on diet Tourism, UNWTO, Madrid Tel. (+34) 915 678 100 telefax (+34) 915 713 733 Website www. unwto. org E-mail emailprotected org publication may be reproduced, stored in a retrieval system or utilized in any form or by any means, electronic or mechanical, forge and is pleased to consider permissions, licensing, and translation requests link up to UNWTO publications. license to photocopy UNWTO material in Spain mustiness be obtained through and through C alonee Monte Esquinza, 14 28010 Madrid Spain Fax (+34) 913 08 63 27 Website www. edro. org E-mail emailprotected org For authorization of the re work of UNWTO works out(p)side of Spain, please contact unrivaled and only(a) of CEDROs partner memorial tab consent tos, with which bilateral agreements atomic enumerate 18 in place (see http//www. cedro. org/en). For all re primary(prenominal)ing countries as comfortably as for otherwise permissions, requests should be minimal brain damageressed directly to the World Tourism Organization. For applications see http//www. unwto. org/pub/rights. htm. globose Report on provender Tourism CONTENTSForeward Taleb Rifai / 4 Introduction / 5 Gastronomys immensity in the phylogenesis of touristry s solveping tips in the cosmea / 6 orbicular trends on provender touristry / 10 What our Members say / 12 CASE STUDIES Inter guinea pig Initiatives Euro-toques in Europe 3500 artisan cooks in defence of tr erase in nearly / 18 regimen and the Tourism Experience / 20 Foda / 22 Tourism Destinations Azerbaijan aromas and handgrips of the East with a European twist / 26 Brazil and its Paths of Flavour / 28 Egypt nutrient tourism follow up / 30 nourishment and wine tourism in Georgia / 32 Kazakhstan tracing the countrys quaint history through its secure aliment / 34 Gastronomic tourism in Korea ball-shapedizing Hansik / 36 A taste of Moscow / 38 Malaysia at the cross-roads of Asian nourishment resist / 40 Morning pilau, or peculiarities of Uzbek culinary art / 42 lineage organizations Tasting Spain the creation of a product club for gastronomicalalal tourism / 46 nutrition and wine tourism Challenges and Opportunities / 48 Sustainable gastronomy Prospects for the Future / 50 Fine dining an wake to art de vivre Relais & Chateaux-style / 52 A brief summary of the SETE study Gastronomy & the Marketing of Greek Tourism / 54 Educational organizations The Basque culinary Center / 58 Safety fodder the Brazilian Experience / 60 show of the B. E. S. T. concept / 62 Foreword Taleb Rifai, Secretary-General, World Tourism Organization (UNWTO) For galore(postnominal) of the valets billions of tourists, reverting to familiar la sts to enjoy tried and tested recipes, cuisine, gastronomy has be start out a central part of the tourism experience. Against this background, regimen tourism has gained increasing attention over the past years. Tourists be attracted to local anesthetic produce and many destinations atomic number 18 centering their product development and tradeing accordingly.With provender so deeply connected to its origin, this focus allows destinations to securities industry themselves as truly preposterous(p), appealing to those travelers who look to feel takes a closer look at the think between tourism and solid provender, highlighting the importance of this industry to the tourism sector and economies fieldwide. Bringing to buildher experiences from slightly of the worlds top tourism destinations, as well as from food tourism experts, the report offers classical insight and recommendations into this growing segment of tourism. Members and other organizations who relieve onese lf contributed to this report. I trust it impart serve as a delicious appetizer to the improved knowledge and continued development of food tourism.This is in concomitant important for coarse communities, many of which take for struggled in the face of rapid urbanization and shifts a route from conventional economic sectors. With their proximity to food-producing lands, rural communities frequently enjoy a comparative advantage when it comes to serving up traditionalistic f atomic number 18. Tourism, particular(a)ly food tourism, allows these communities to generate income and employment opportunities locally, providing jobs for vineyard tour guides or local chefs, turn fuelling other sectors of the local economy ofttimes(prenominal)(prenominal) as agri last. The globular Report on aliment Tourism, the in vogue(p) in the UNWTO Secretary-General, Taleb Rifai 4 UNWTO Global Report on aliment TourismThe aim was to try to obtain a series of conclusions regarding some o f the initiatives that atomic number 18 going on worldwide in nourishment Tourism for mathematical inclusion in the the public sector and businesses about policies for importance of gastronomy in the development of tourism destinations in the world and re judgments the global trends in forage Tourism. It overly reports on the results of the regard Introduction the current place of Gastronomic Tourism. The atomic number 42 part of the report presents case studies of Food Tourism. First, it presents international initiatives such(prenominal) as Eurotoques, an organization of chefs that includes more than 3,500 restaurateurs from 18 countries the study carried out by the OECD on Food and the Tourism Experience and the windy Food movement, which was readyed in 1986 and is present in more than 122 countries.In recent years, Food Tourism has gr possess substantially and has become one of the about kinetic and productive segments of tourism. Both destinations and tourism com panies atomic number 18 aware of the importance of gastronomy in give to diversify tourism and stimulate local, regional and national economic development. Furthermore, Food Tourism includes in its discourse ethical and moveable look ons based on the territory, the beautify, the sea, local culture, local products, authorizedity, which is something it has in common with current trends of heathen usage. This hot volume of the AM Reports series, Global Members of the World Tourism Organization (UNWTO), and was produced with the clog up of Member States, egional and national tourism destinations, such as Brazil, Egypt, Georgia, Kazakhstan, Korea, Uzbekistan and Moscow. It also includes the experience of business organizations the counseling and advancement of Food Tourism of Spain the Portuguese Institute for Tourism Planning and Development (IPDT) the Hotel and Gastronomy Business fusion of Argentina (FEHGRA) Relais & Chateaux, an exclusive collection of 475 charming hote ls and gourmet restaurants in 55 countries and the Association of Greek Tourism Enterprises (SETE) . In this Report, we switch attempted to carry out an analysis of the current situation of Food Tourism, through of tourism and gastronomy schoolingmasters with extensive experience in international organizations, in destination training. ducational institutions, such as the Basque Culinary Centre in San Sebastian, the subject Confederation of Trade in Goods, Services and Tourism of Brazil (CNCSENAC) and the Ecole Hoteliere de Lausanne, on their vision and the mathematical function of human resources training in the development of Food Tourism. UNWTO Global Report on Food Tourism 5 Gastronomys importance in the development of tourism destinations in the world Carmina Fandos Herrera, Senior Lecturer in Marketing, Universidad de Zaragoza Javier Blanco Herranz, gastronomic tourism? Today, travelers are more experienced, micturate more usable income and more leisure time to travel, a nd thus tourism allows them to escape the day-to-day routine of their usual milieu and immerse themselves in a world of freedom and novelty.Thus, more and more tourists in the world are looking for concrete learning experiences, and in this endeavour the gastronomic experience, in highly measureive(a) ways, is vie an increasingly prominent part. Current research in gastronomic tourism is scarce and is of importly concentrate on wine, and oe nonourists are not necessarily the same individuals who engage in other, nonoenological gastronomic activities. Gastronomic tourism is an emerging phenomenon that is universe developed as a red-hot tourism product due, inter alia, to the particular that according to the specialized literature (among others, Quan and Wang, 2004) over a third of tourist sp ratiocination is devoted to food. therefore, the cuisine of the destination is an picture of ut just about importance in the flavor of the spend experience. PhD Student in Marketi ng, Universidad de Zaragoza sed in the literature is that proposed by Hall and Sharples (2003), according to which food tourism is an experiential trip to a gastronomic region, for recreational or entertainment purposes, which includes visits to primary and secondary producers of food, gastronomic festivals, food fairs, events, farmers markets, cooking shows and demonstrations, tastings of quality food products or any tourism activity connect to food. In addition, this experiential journey is related to a particular lifestyle that includes experimentation, learning from different cultures, the acquisition of knowledge and discernment of the qualities or attributes related to tourism products, as well as culinary specialities produced in that region through its consumption.Thus, the experience of gastronomic tourism is considered as such, provided that everything mentioned above constitutes the main reason or motivation to travel for visitors to a particular destination or But even without gastronomy being the main motivation for choosing a destination, the feature is that it is increasingly 6 UNWTO Global Report on Food Tourism occupying a substantial use of goods and services as a secondary or partial motivation of tourists in the world (according to recent research, eating in restaurants is the second favourite activity of foreigners visiting the United States and is the number one leisure activity for U. S. travellers when they visit other countries). organized around an effective system of public-private cooperation.Both approaches are inseparable and poop restaurants and food industries, but also other sectors indirectly related but linked to tourism, creating conditions for improving local employment and the promotion of sweet outside the scope of the product gastronomic tourism, and adaptable to tourism-motivation dynamics that are increasingly plural form and complex. Thus, we sewer take a step further and say that gastronomic tourism applies t o tourists and visitors who plan their trips part or totally in order to taste the cuisine of the place or to carry out activities related to gastronomy. Gastronomic tourism comprises many different subtypes if we look through the prism of the food or dish in question.Thus we have, for example, offerings related to whisky, cider, cognac, cava, horchata, sake, or tea. Gastronomic travel guidebooks are becoming without doubt one of the well-nigh developed products in this theater. A gastronomic route is a system that constitutes a comprehensive and thematic tourism offering, generally fire reproached, and is area (although in reality, gastronomy has no borders), with a series of tourism products or sites, such as factories and restaurants, which are listed in tourism guidebooks dish, generally with differentiated quality, or gastronomic events or activities. The route also informs about other sites of historical sake, thus promoting economic development throughout the area.Theref ore, the idea is to exerciseplay together different types of tourist attractions and to offer them in a conveniently packaged form so that tourists stay farseeinger in the area than if only one kind of attraction is feature. In our opinion, gastronomic routes will be successful if they manage to activate gastronomic hereditary pattern and convert it into food tourism as an attraction for tourists, while at the same time differentiating it from the competition as visitors look for variation, new sensations and authentic experiences. But, any creation or value proposition make to strengthen travel motivations centred on gastronomy should be underpinned by sustainability principles and practices and Carmina Fandos HerreraGastronomic tourism, lifestyle and tourism motivations Lifestyle is utilize in tourism to assess fight in tourism experiences. Researchers have pointed out that culinary tourism is an authentic experience of a ripe lifestyle in a pleasant environment, associat ed with the good life and the economic wellbeing of overwhelming exclusive, high-quality locally grown products. Tourist motivations constitute a key concept for the design and creation of products and services that add value for tourists. Motivations are related to consumer satisfaction and are considered a key component in understanding the decision-making process of visitors.Thus, several physical or physiological unavoidablenesss (sensory perception and hedonism) security, cultural and friendly deficiencys, the need to belong or interpersonal needs, the need for prestige (local delicacies), status or self-realization. In addition, UNWTO Global Report on Food Tourism 7 the literature posits two dimensions for motivation the hedonistic, with regard to aesthetic products, and the useful or rational. Tourism destination image and the gastronomic tourism experience Several studies have found that tourists travel to those destinations that have established a reputation as a place to experiment with quality local products. tourist motivations as either internal stimuli or push, or external stimuli or pull.The former are considered from the perspective of demand, and they lead the tourist to travel to gastronomic tourism destinations that often include desires as well as psychological, social and ego-centric needs such as escapism from the daily routine, relaxing with family, rest, exploration and social interaction and affective or emotional bonding. The resources considered pull factors are cultural and internal attractions, special events and festivals, experiences with food products in the destinations and other opportunities for leisure and entertainment, value, friendliness of residents, gastronomic innovation and variety, attributes or characteristics of the destination such as proximity, and so on whose brand image is connected, with varying aims of book, to gastronomic value.By way of example, it is attainable to give a non-exhaustive list tha t includes, among others, Spain, France, Italy, Greece, Belgium, Portugal, USA (especially in areas such as Californias celery cabbage and Sonoma Valleys), Brazil, Peru, Mexico, New Zealand, South Africa, Australia, Chile, Malaysia, Japan, example, that the Mediterranean diet of Spain, Greece, Italy and Morocco was include in UNESCOs list of Intangible pagan Heritage of Humanity in November 2010. As for the gastronomic tourism experience, it can be a number of attributes (attractiveness of the food and environment, quality of service), after a stay in a tourist destination where the tourist engaged in an activity related to gastronomy. The tourists perceived value of a particular destination or establishment is at that placefore multidimensional.Post-experience satisfaction is a critical indicator for assessing the effectiveness or consummation of the products and services of the destination. The tourists satisfaction with the purchase depends on the products performance in relat ion to the tourists expectations. It should be kept in mind that different cultures have different perceptions of satisfaction and evaluation of gastronomy and that high quality of service can result in dissatisfaction among consumers if their expectations had been in like manner high, for example, due to exaggerated ad. Satisfaction with the destination leads to customer loyalty and this in turn gives a higher(prenominal) level of intention to repeat the visit.Quality gastronomy is a decisive factor in satisfaction, as it produces a changeless memory about the experience lived by the tourist. Thus, depending on the expectations held by the consumer as to the the cuisine of the destination is an aspect of utmost importance in the quality of the holiday experience. Javier Blanco Herranz 8 UNWTO Global Report on Food Tourism gastronomy of the destination, such expectations predict behaviour. Here is where success lies having tourists revisit the destination due to its gastronomy. The festive atmosphere, relaxation and fun experienced by the tourist during a gastronomic route, and the social interaction with pot of quasi(prenominal) interests create associations in the tourists mind linked to the good times experienced by the visitor.To recap, gastronomic tourism is a local phenomenon of universal scope that is in a clear step-up phase it has a positive impact on the economy, employment and local inheritance, as tourists seek to get to know not only the local food but also to know its origin and production processes, making it an expression of cultural tourism it has great potential for expansion as a main motivation for tourism trips and although this type of tourism is still practised by a minority of tourists, the fact is that it is attracting a very select type of tourist with a high volume of expenditure on very high-quality products, and lastly, the development of gastronomic tourism contributes to improving the general perception of the destination . the Mediterranean diet of Spain, Greece, Italy and Morocco was included in UNESCOs list of Intangible Cultural Heritage of Humanity in November 2010. 1 QUAN, S. & WANG, N. 2004, Towards a structural mildew of the tourist experience An illustration from food experiences in tourism Tourism management, vol. 25, no. 3, pp. 297-305. 2 HALL, C. M. & SHARPLES, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste in Food tourism around the world. Elsevier Butterworth-Heinemann, Oxford, pp. 1-24. UNWTO Global Report on Food Tourism 9 Global trends in food tourism A bulk that does not beverage its wine and eat its cheese has a serious identity problem. Inaki Gaztelumendi, Consultant on food tourism The development of tourism today is paradoxical. It concurrently generates processes of globalisation and enhanced appreciation of local resources. Tourism destinations, obliged to maintain increasingly intense competitiveness and engaged in a constant struggle to retain some of their market, face an increasingly dynamic and sophisticated environment. The world is increasingly open however, tourists seek experiences based on local identity and culture. In recent years gastronomy has become an indispensable element in order to get to know the culture and lifestyle of a territory.Gastronomy embodies all the traditional values associated with the new trends in tourism respect for culture and tradition, a healthy lifestyle, authenticity, sustainability, experience Likewise, gastronomy represents an opportunity to revitalize and diversify tourism, promotes local economic development, involves different professional sectors (producers, chefs, markets, and so on ), and brings new uses to the primary sector. This leading post of gastronomy in the choice of destination and tourism consumption has resulted in the offset of gastronomic offerings based on high-quality local products and the consolidation of a sepa rate market for food tourism. What are the major global trends and the keys to success that can be observed in this development of food tourism? It is a growing market.The growth of food tourism worldwide is an obvious fact. It is one of the most dynamic segments within the tourism market. But what are food tourists like? They are tourists who take part in the new trends of cultural consumption. They are travellers seeking the authenticity of the places they visit through food. They are concerned about the origin of products. They recognize the value of gastronomy as a means of socializing, as a space for sharing life with others, for exchanging experiences. such(prenominal) tourists have higher-thanaverage expenditure, they are demanding and appreciative, 10 UNWTO Global Report on Food Tourism and they eschew uniformity.Therefore, gastronomy cannot become a bland and anonymous product it must have personality, because otherwise it will become vulnerable, de-localized and subject to adulteration. The territory is the backbone of gastronomic offerings. The terroir is an element that differentiates and is the source local identity. It encompasses environmental and landscape values, history, culture, traditions, the countryside, the sea, the own cuisine of the place. In this regard, the conversion of the territory into a culinary landscape is one of the challenges of tourism destinations. The product is the basis of Food Tourism. Therefore, ingrained resources we are going to convert into tourism products that make it possible to identify this territory. Cultural Heritage.Culture is the set of behaviours, knowledge and customs that shape a parliamentary procedure and on which a sense of belonging is based. The design of any food tourism offering will not viable if it does not take into account the cultural characteristics of the territory. Gastronomy allows tourists to access the cultural and historical inheritance of destinations through tasting, experienci ng and purchasing. That is, it makes it possible to approach culture in a more experiential and participatory way that is not keenly contemplative. We must also take into account the emergence of new cultural values, which join on the richness and cultural innovation of the country. In this regard, Tradition and Innovation coexist in a indispensable manner.Gastronomic tradition is in a process of continuous evolution, and the challenge for professionals is to incorporate innovation in order to renew and adapt their offerings to the needs of the new cultural consumer. Sustainability. Food tourism is capable of addressing cultural and environmental concerns in a way that is compatible with purely economic arguments. The recent history of global tourism development is littered with nominally sustainable models and manifestly unsustainable actions. The idea is not to create new indiscriminate pressure on culinary hereditary pattern, but to leverage it rationally with an eye to sust ainability. It is not about touristifying gastronomy, by creating new offerings or scaling up existing ones. It is not so much bout creating in order to attract, but rather attracting visitors to participate in the destinations own cultural reality, well explained and interpreted, through cuisine, local products and all the services and activities that surround them. Quality. Destinations that want to promote food tourism have and recognition of local products, the development of a competitive offering, the professionalism of human resources throughout the value chain of food tourism through training and retraining, and consumer protection and reception in order to increase visitor satisfaction. Communication. Destinations must articulate a credible and authentic narrative of their food tourism offerings.The travel experience has changed and is not limited to the days of actual travelling, but rather it starts much earlier, with its preparation (the tourist becomes inspired, gathers information, compares, purchases), and the experience ends when the traveller assesses and shares his experiences through social networks. Playing key roles in the process are the great chefs who have kindled a revolution in the segment of high-end cuisine as a revitalizing element for tourism, the media (especially television), tourist guides, food blogs and social networks in the image building of a destination. And destinations must be present in all channels and all parts of this process. Cooperation.It is necessary for the actors operating in chefs, restaurateurs, public administrations, hoteliers, food tourism product offerings. Inaki Gaztelumendi UNWTO Global Report on Food Tourism 11 What our Members say With a view to the publication of the Global Report on Food Tourism, a survey was conducted among the UNWTO Members, working in diverse sectors around the world, were received in this regard. Strategy According to the results this survey, 88. 2% of respondents the brand an d image of their destination. Only 11. 8% were of the opinion that gastronomy plays a minor role. gastronomy is a strategic and image of their destination However, a smaller dower of respondents believe that their country has its own gastronomic brand only portionage (32. %) believe that their country has not structured its own brand of gastronomy, meaning that, in general, destinations still have some ways to go in terms of Gastronomic Culture Among the elements of the gastronomic culture of the destination which they consider should be featured in promotional campaigns today, most respondents cite the quality, variety and regional diversity of foods, notably, meat, etc. As added value they lean towards broader concepts such as the Mediterranean diet, included on the UNESCO World Heritage list, healthy cooking, sustainability, or multiculturalism. They also point to the importance of restaurant offerings with a strong local basis (Mediterranean, oriental, ethnic, etc. ) that com bine tradition and innovation, and the role of international cuisine.As for gastronomic tourism products that exist in their place the importance of food events (expressed by 79% of 12 UNWTO Global Report on Food Tourism respondents). This is followed by gastronomic routes and cooking classes and workshops, with 62% answering and visits to markets and producers (53%). Having less freight among gastronomic tourism product offerings are museums (cited by only 12% of respondents), and presentations with 6% of positive answers. 68% of the organizations consulted carry out merchandise activities or promotion based on Food Tourism. The marketing and promotional tools most used by these entities are organizing events (91%), producing brochures and advertising (82%) and dedicated websites on food tourism (78 %).At a lower level are promotional tools such as tourism guides (61%), blogs (43%), and familiarization trips for journalists and tour operators (13%). And lastly, only 4% of the org anizations surveyed said they used social networks for the promotion of food tourism. UNWTO Global Report on Food Tourism 13 Economic Impact Currently food tourism is still a regional phenomenon. According to the results of the survey, the marketing of gastronomic tourism products gives top precession to the regional market. At a second level are the local and national markets. And in last place is the international market. Finally, the survey asked respondents for an estimate of the economic impact of food tourism on their destination.In general, most of the organizations surveyed indicated that there is still no systematic analysis of the economic impact of food tourism. However, they consider that the weight of gastronomy in tourism revenue in destinations have a large margin to work with in this respect. Cooperation Asked about the existence at their destination of collaboration between the tourism sector and local gastronomy actors (producers, restaurants, markets, etc. ), the general opinion is that there is cooperation on concrete marketing actions, in particular, with local restaurants, but there are currently no stable instruments of cooperation for the development and promotion of food tourism. In fact, 37. 5% of respondents recognizeFrom the results of the survey it is possible to draw a set of general recommendations for tourism destinations promotion of food tourism. First, traditional strategies in the development of food tourism must give way to strategic tools to articulate the quality, variety and singularity of local products and gastronomy of a territory. These offerings, presented with authenticity and as experiences to be lived, must be based on the values of cultural identity, sustainability, the quality of tourism products and services, and consumer protection. Also, in a highly competitive situation like the we need to create stable instruments of cooperation for the development and promotion of food tourism 14 UNWTOGlobal Report on F ood Tourism current one, market knowledge should be one of the food guidesthe organization of events, the media and use of the profits and social networks. Third, both in the conceptualization as well as in the Members agree on the importance of establishing cooperation instruments among all actors in the value chain of Food Tourism at the local level (producers, tour operators, public administrations, etc. ). Finally, the survey shows the need to promote knowledge and research on Food Tourism. Therefore, the creation of plans to establish development guidelines and create gastronomic tourism products is seen as a priority for destinations. f seizing the opportunity represented by gastronomy for destinations. Key factors in this regard are bringing chefs on board as interpreters of the territory, the development of high-quality and credible promotional toolssuch as And additionally the following partners UNWTO Global Report on Food Tourism 15 Case Studies International Initiatives Euro-toques in Europe 3500 artisan cooks in defence of eating well Euro-Toques is neither a promotion association nor a new which are our best products. Our goal is to give value to seasonal products and to defend regional artisan production. Euro-Toques is recognised by the European Union as an organization that defends Quality Food.It forms part of the privileged network of contacts of the European complaint. Euro-toques acts as a lobby group in European and national institutions. The organization focuses its activities on Food Law as well as on the new Common Agricultural insurance policy, the Common Fisheries Policy and DG SANCO activities. Our bywords Taste, Safety, Authenticity. And therefore Act in order not to suffer. The art of cooking should adapt itself to our times. let us be creative, let us be open to neighbouring cultures, but let us deliver our beautiful regional traditions and adapt them to modern tastes. These are the foundations of quality gastronomic tourism. We advocate a model based on the diversity of traditions and regions, quality products, products of the land and traditional recipes, which are the guarantee of the culinary heritage and continuity of local products. The products used in our kitchens are fresh and are prepared on the premises. Our work is based on seasonal products in order to respect the cycles of nature and ensure an authentic taste. And this respect for tradition is compatible with modernity the pleasure and the art of living are passed on. Moreover, we chefs play an important role in consumer protection and the preservation of knowledge of our territory. Not only do we help people eat well, but we also welcome visitors and advise them about our gastronomy, products, places President, Euro-Toques Spain 18 UNWTO Global Report on Food TourismAt present, one of the major projects of Euro-toques is the creation of a gastronomic map of Spain. A map in which typic local products are represented in all(prenominal) com munity, province, city and town and if possible accompanied by recipes. Traditional recipes, and modern ones as well. Recipes that show that the identity of a land is also determined by its products, by the producers who cultivate them, and by the cooks who buy and transform them, thus disseminating a gastronomic culture. The idea is to in conclusion develop a collection of recipes that represent a distillation of local cuisines, thus highlighting the diversity of the different territories of Spain.The project consists of putting together an anthology of the products and recipes of the various peoples of Spain, with the ultimate goal of producing a manual and a history of the different parts of our country that are named or are renowned for a product, a dish or an dramatic gastronomic activity. Euro- toques is an international organization representing more than 3500 chefs and cooks from 18 countries. It was founded by capital of South Dakota Romeyer, Paul Bocuse, Juan Mari Arzak and Pedro Subijana, among other famous chefs, on 18 November 1986, in Brussels, at the urging of the European Commission President Jacques Delors. The main objectives of Euro-toques are To promote the good practices of artisan food producers. To protect the culinary heritage of Europe in all its diversity and with its different origins.To safeguard the healthiness of food products and encourage natural combinations. To demand proper labelling in order to provide consumers with clear information allowing them to make choices based on solid criteria. euro-toques. org Let us be creative, let us be open to neighbouring cultures, but let us preserve our beautiful regional traditions and adapt them to modern tastes. UNWTO Global Report on Food Tourism 19 Food and the tourism experience Greg Ric ticklishs, Tilburg University, Netherlands Food and tourism play a major part in the contemporary experience economy. Food is a key part of all cultures, a major element of global intangible herita ge and an increasingly important attraction for tourists.The linkages between food and tourism also provide a platform for local economic development, and food experiences help to brand and market destinations, as well as supporting the local culture that is so attractive to tourists (Hjalager and Richards, 2002 OECD, 2009). Food experiences have become more important in tourism as the Experience Economy has developed. pine tree and Gilmore (1999) argue that the consumer no longer pays for the basic service, but for the complete experience. In the case of food, people are willing to pay a premium for the added value offered by food experiences, which provide a gateway into local culture, creativity and landscapes. Tourist food experiences in particular are often contrasted with everyday or basic eating, as people search for authenticity and distinction in local food and gastronomy.Food provides a basis for tourism experiences by Linking culture and tourism underdeveloped the meal experience Producing distinctive foods Developing the critical infrastructure for food production and consumption Supporting local culture Food experiences can also stimulate local development, because food tourism is high yield tourism, that can extend the tourist season and diversify rural economies. Food experiences are labour intensive and create jobs while creating unwilling linkages that stimulate agriculture, and they generally do not require major new investment. Food can contribute to regional attractiveness, sustain the local environment and cultural heritage and strengthen local identities and sense of community.Food and gastronomy can also in themselves be considered as creative industries, helping to stimulate innovation by involving the consumer in co-creation, stimulating links between global and local cultures (e. g. Fusion foods, foodways that link cultures) and creating narratives around food. In this sense, gastronomic tourism can be seen as a form of creative to urism (Richards, 2011), which allows 20 UNWTO Global Report on Food Tourism tourists to develop their creativity though contact with local people and their creative lives. Major areas of innovation currently taking place around food, gastronomy and tourism include creative tourism experiences (such as cooking and food appreciation courses), food events, food trails, new cuisines (e. g. New Asian Cuisine in Singapore) and building narratives around food.Food can also provide the basis of branding and marketing activities, including Partnerships between food producers, rastaurants and the tourism industry Setting standards for local foods Lifestyle positioning, emphasizing the attractiveness of lifestyles related to gastronomy Indentifying niches Theming and packaging Developing specialty restaurants Communicating the national or regional brand through gastronomy (such as the Prove Portugal programme). The numerous case studies in the OECD study indicate that the critical success fact ors for food experiences in tourism include Providing a good culinary offer at home, that stimulate appreciation of food and support gastronomy that is also attractive to visitors. Developing a network of good quality restaurants Developing food and wine exportation. Education and training and attracting talent Positioning chefs in world rankings (for example Gastrostars such as Ferran Adria) Linking food experiences to tourist needs Providing glocalised fods that link to tourist needs as well as showcasing authentic local cuisine or national and regional authorities Ensure a solid base of local food culture Start from the basics (Quality, authenticity, locality) Build coalitions (Public, private partnership) Spread the message (Build the brand, conduct clearly) Develop a holistic approach (Tourism should be seen as one aspect of the entire food value network) tilburguniversity. edu References In Dodd, D. (ed. ) Food and the Tourism Experience. OECD, Paris, pp. 13-46. Gastronomy. R outledge, London. OECD (2009) The Impact of Culture on Tourism. Paris OECD. Boston Harvard Business School Press. Richards, G. (2011) Creativity and tourism The utter of the art. Annals of Tourism Research, 38(4), Pages 12251253. Greg Richards UNWTO Global Report on Food Tourism 21 FODA fuel.If it is thought of as a nourishing substance, taken into the body to sustain life, provide energy, and promote growth, then were on the way to healthy living. If however, it is thought of merely as fuel, to be consumed as quickly and as cheaply as possible, as it is so often these days, were heading in a dangerous, unsustainable direction were heading towards monoculture of the lowest common denominator, leading to all manners of physical and social ills. Thankfully, increasing numbers of people around the world Catherine Gazzoli, and tradition, and the positive social impacts of developing culinary tourism. The wordy Food Foundation for Biodiversity shares these aims.It protects the environm ent, defends food biodiversity, promotes sustainable agriculture, supports small-scale producers and values their traditional knowledge. It runs projects around the world, such as the Ark of Taste, an international catalogue of traditional products at risk of extinction bury Foods, saving received breeds, vegetable varieties, breads and cheeses Earth Markets promoting regional producers in their local communities A Thousand Gardens In Africa, creating food gardens in schools, villages and urban areas. In Britain we recently presented Slow Food UK Week, featuring occasions such as Eating the Italian Way, a food art performance from the year 2062, a ground-breaking Kentish Cob Nut.The terminate of the week was a form of Food Roulette, where members of the public spun our nine-foot, green and o run away disregarded Foods Wheel, featuring British foods that are largely unknown to the general public. Samples of each were placed in trays set in each section. whatsoever you landed on was yours People tried Doves Farm Einkorn Flour, an ancient grain made into a dense, nutty bread, and quite rightly asked Why have we heard of cous cous from Morocco, and quinoa from Peru, but not einkorn from Britain? There were also Three Little Pigs chorizo, made from big, black hairy Rare-Breed Berkshire Pigs, and Jersey Black 22 UNWTO Global Report on Food TourismButter, a fruit based condiment that a Food Roulette victor said tasted like Christmas in a Jar. These and many other foods have been collected as Forgotten producers. For example, the sales of Morecambe Bay as a Forgotten Food. By highlighting a particular heritage food and community, consumers are encouraged to visit that community, widening the reach for the programme. Further good give-and-take is that the popularity of farmers markets, the appreciation of artisan producers, and the demand for culinary tourism are all on the rise. are select with their feet and wallets for good, clean, fair food. Culinary tour ism does not have to mean gourmet food. It is increasingly about unique and memorable experiences. It includes the dining xperience itself, but also an awareness that supporting such endeavours has the ability to generate rural development. It helps to diversity revenue sources, and improves rural employment and income levels. Economic objectives are as crucial as environmental, measurable, via offend prices, quantities produced, and numbers employed. Local foods are disappearing their activity, producers must have economic assurance about their future. A wonderful example of integrated economic, environmental, cultural and social activity, are the Food Safaris run by heat content and Carolyn Chesshire in Herefordshire, Shropshire, Worcestershire and Wales. They are a local couple who have lived in this tranquil rural area their whole lives.They take groups of people birthday parties, hen and stag parties, work outings, etc. on culinary mystery tours, introducing them to the bes t locally produced food and wassail. The visitors literally eat the landscape. So returning to our original topic, you can see that more and more people around the world are valuing food biodiversity and tradition, and the culinary tourism that this generates positively impacts communities. Here at Slow Food UK we will keep working stormily to promote good, clean, fair food. And you I am sure will be doing the same for your local, regional and national communities. When it comes to foda, lets all vote for nourishment rather than fuel. lowfood. org. uk Another wonderful legacy of Slow Food UK Week is our Chef Alliance. Many of Britains best chefs are now actively championing small-scale producers and their top quality, local, sustainably produced food. The chefs have created special calling cards using seasonal Forgotten Foods, and helped people to discover food that really matters, and drink that quenches more than thirst. Double Michelin-starred chef Marcus Wareing created a spec ial menu for Slow Food UK Week using Forgotten Foods and heritage products such as Middle White Colchester oysters and Herdwick sheep, and has recently added Joe Schneiders Artisan Stilton to the cheeseboard.Including these foods on the menu, increases interest in these products and encourages patrons to seek them out on their own. The chefs play a vital role in spread awareness of quality produce threatened by the onslaught of industrial agriculture, environmental degradation, and market homogenization. They support artisan producers to revive and even rediscover traditional techniques. Catherine Gazzoli Slow Food UK also has a retail partner, Booths, a small chain of family-owned supermarkets in Northern England. UNWTO Global Report on Food Tourism 23 Tourism Destinations Azerbaijan Aromas and tastes of the East with a European twist Larisa Javanshir, Editor-in-Chief, international tourism cartridge clip Azerbaijan ReviewThe culinary masters of Azerbaijan have always attracted t he admiration of visiting guests with their artistic skills. When merchants and warriors, historians and ambassadors of the Great Silk Road cover the country, they often shared memories of the generous balmy cuisine of the Caspian state and brought home stories about the wonderful dishes they had been case-hardened to. Azerbaijan cuisine has long won recognition both in the East and in Europe as one of the most interesting on an historians and travelers and recorded in ancient written sources. The history of the art of creating culinary recipes in Azerbaijan is centuries old and based on the huge experience of ancestral cooks which has been kept to the present day. eople have become famous for their longevity. According to scientists this is down to the countrys favorable mode, lifestyle, ecologically pure products and principles of and vegetable dishes, all supplemented with loco greens and piquant spices. Friendliness towards those who come to eat and constant lot to invite a s many friends to table as possible, as well as the generous variety of offered dishes and snacks never cease to amaze foreign guests. as an invitation to a come to a generously put table for the richest feast of tastes. Kebab houses in Azerbaijan have a similar importance to taverns in Italy, eating-houses in the Slavic countries, bistros in France etc.In the case of kebab houses however, every Since ancient times, shashlik (kebab) has been the most favourite and traditional food among Azerbaijanis who live in northern, southern and western Azerbaijan. Shashlik course, taste it. The famous and delicious Azerbaijan tendir chorek is, too, baked in natural ovens, just as juicy and aromatic shishlik is. 26 UNWTO Global Report on Food Tourism A sweet fairytale The Azerbaijan peoples favorite is pilaw, the main butter and saffron. Pilaw lovers are particularly fond of this type of rice cooked with Cornelian cherries. It is an exclusively impressive, beautiful and healthy dish, cooked fo r a long time while the aroma of meat, rice, butter and greens start teases the senses two to three hours before dinner. Be patient and you wont regret it afterwardsBy tradition, meals are crowned with sweets. In addition, main holidays of the country, e. g. Novruz bayram, inspire a true championship of baking. According to numerous foreign tourists who have tasted many local desserts, Azerbaijani national confectionery creates an unforgettable feeling of joyful discovery of a new world which tempts and allures over and over again. The main advantage of these dishes is that they are cooked on the basis of ancient, centuries-old recipes by using innate and ecologically pure products Weather-wise, March is one of the most uncertain months in Azerbaijan, though it is also the merriest since it is when the Novruz holiday is celebrated.The national cuisine of Azerbaijan always abides by centuries-old traditions, while the spring nuances of oriental dishes are the yet scrimping sun and the awakening land help young herbs and vegetables to grow juicy, spicy, sweet or with a tinge of bitterness. honey, select walnuts and hazelnuts, village eggs, perfect spices, as well as different additives which render any many unique recipes among which are those of rakhatlukum, gozinaki, noghul, jellied fruits and other sweet fairy-tales of Azerbaijan cookery which can stay fresh, soft and exquisite in appearance. You can taste the dishes of Azerbaijan cuisine listed in this article in almost any restaurant or kebab house, particularly in Baku, the capital city.Hospitable owners and cooks will offer you the best menu of the season and will always wish you Noosh olsoon The Azerbaijani autumn brings health. This effect is also largely promoted by subtropical plants, the fruits of which are sparingly supplied to markets because when ripe this tender masterpiece of gardening art is balmy drink none other than date-plums. There are nearly two hundred kinds of persimmon, of which o nly 4 or 5 are cultivated as garden residents. The best sort the so-called korolyok is popular not only for its sugary pulp, but also for its magical salubrious qualities. Be aware that round and solid fruits of quince conceal magical qualities of southern gardens.They are cover with thin velvet bloom and are hard to chew on, but once processed, quince is irreplaceable for tea-drinking. It is also indispensable as an factor for garnishing meat dishes, or for cooking special diet dishes. Condensed quince juice is used both as a sauce and as a panacea against anemia. Seeds and leaves of quince are also medicinal, as their sedimentary tincture enfeebles and stops more popular than imported bananas, pineapples and coconuts. They are successfully replaced by kiwi, feijoa, walnuts and chestnuts. Larisa Javanshir UNWTO Global Report on Food Tourism 27 Brazil and its Paths of Flavour There are many ways of knowing the soul of a people.One of the most fascinating is, without a doubt, the gastronomy. The art of combining foods and seasonings, the rituals of preparing and serving, the pleasure of being together by the dining table, all of that is part of the much wider universe of this cultural heritage, this never ending set of values that determine our identity. It is exactly because of that, that gastronomy, besides being a competitive differential for tourism, is one of the tools that reveal the characteristics, traces, and culture of a people. Tourism, one of the most growing activities in the whole President of National Administrative Council, Brazilian Association of Bars and Restaurants (ABRASEL) ourism by focusing its attention on valuing physical and intangible heritage, restoring traditions and preserving and spreading the symbols of national identity is capable of opening borders for different investments and businesses. Few nations in the world have the privilege of having a culinary with such abundance of raw material, products, seasonings and aromas. Nature was generous with Brazil. We have some of the most beautiful natural scenarios of the planet, that helped create our country. Our gastronomy is a rare combination of simplicity and exoticism, with traces of the identity of a one-of-a-kind culture. The discovery of Brazil is a never-ending adventure. The continental enormity of the country divides it into regions with clearly distinct gastronomic characteristics.In a simple way, it can be highlighted the gastronomy from the North/ Central-West, from the Northeast and from the South/ Southeast. In the North/Central-West regions, the intensity of the forests and rivers result in a great variety of exotic ingredients, diverse regions tourist destinations related to nature, the Amazon Forest and the Pantanal very exclusive ecosystems that are highly preserved are potently explored. The Forest and the Pantanal are certainly two of the biggest natural attractions of the country. Mother Nature was especially generous with the Braz ilian Northeast region. There are three thousand kilometres of 28 UNWTO Global Report on Food Tourism the most beautiful beaches of clear and warm water, blessed with a permanent summer.In each state of the Northeast, elements of African, indigenous, and European origins are joined in an explosion of sounds, richest Brazilian gastronomies, symbol of the hospitality of a people of simple soul and chanted speech. Much more than the basic trilogy of sun, beach and sea food, the Northeast is a region that has already consolidated its touristic calling and explores with originality its traditions and typical products. On this aspect, it should be highlighted the appropriation by the coastal culinary of elements of the countryside cooking, putting side by side gains more importance with the development of highly flesh out products for the Brazilians and the foreign tourists tastes.However, so many gastronomic values reunited, such diversity and gigantic harmony existing between cultural heritage and Brazil? s natural beauties may be useless if there is no synthetic rubber in the production chain related to the food and beverage in the country. The Brazilian Government authorities are permanently concerned with the patterns of Food Safety of all that is served to its resident population as well as to the foreign tourists that are either visiting or on business in Brazil. The rules of surveillance and control in Brazil are comprehensive and strict, but knowing this is not enough for us. It is necessary that countries they visit or work safety criteria acknowledged internationally.This acknowledgement will guarantee that international tourists can travel from country to country consuming the local food with tranquillity at the same time that they feel that their health is not in jeopardy. ABRASEL The Brazilian Association for Bars and Restaurants is committed to assisting and developing these international criteria with special concern regarding important internatio nal sports events that will be hosted in a near future in our country. The FIFA World Cup in 2014 and the Olympic Games in 2016 will certainly help to disseminate the greatness of Brazilian gastronomy and the beauty and diversity of our tourist attractions. abrasel. com. br colonizers was highlighted Portuguese, Italians, Germans and Arabs.Each of them lent to Brazilians ingredients and techniques that were developed here and allowed great part of the diverse gastronomy that characterizes us. Born in the South, the Gaucho barbecue spread all over the country and became a product of export, becoming one of the most recognized strengths of the Brazilian gastronomy abroad. In the countryside of the Southeast region, the culinary from Minas Gerais and Sao Paulo are mixed with subtle borders, resulting in different, outstanding and highly representative dishes of the Brazilian gastronomy and its culture. Our Caipirinha deserves special attention important mark of the Brazilian intangibl e heritage and an internationally recognized icon.Every year the production of Cachaca UNWTO Global Report on Food Tourism 29 The Egyptian food tourism experience Consumption is an integral aspect of the tourism experience, with the tourist consuming not only the sights and sounds, but also the taste of a place. Nearly all tourists eat out when they into another culture as it allows an individual to experience the other on a sensory level, beyond the purely intellectual. Locally produced food is a fundamental component of a destinations attributes, adding to the range of attractions and the overall tourist experience. This makes food an essential constituent of tourism production as well as consumption.Furthermore, eating out is a growing form of leisure where meals are consumed not out of destiny but for pleasure, and the atmosphere and occasion are part of the leisure experience as much as the food itself. However, for tourists, eating out can both be a necessity and a pleasure. musical composition some tourists dine simply to satisfy their hunger, others will head for a particular restaurant to experience the local food and cuisine, because it forms an important component of their travel itinerary. The growth of eating out as a form of consumption and the market forces of globalization have made the food products and cuisines from all over the world more accessible. This has stimulated the emergence of food as a popular topic in magazines, wireless shows and television, with food shows focusing on travel and travel shows on food.In fact, the popularity of 24 hour television channels, such as Fatafeet devoted to food and its origins intertwines food with tourism so much that quite often it is hard to determine whether one is watching a food show or a travel show. Such developments have spurred an interest in experiencing the unique and indigenous food, food products and cuisines of a destination, so much so that people can cuisines or to taste the dishes of its celebrity chef. A very good example would be Gulf Tourists coming to Cairo in Ramadan to enjoy the unique food and atmosphere during the holy months in Egypt. Very often, tour operators tend to include a visit to Khan El Khalili in all Cairo schedules in order for tourists to enjoy oriental food and a unique atmosphere. From an economic point of view, nearly 100% of tourists spend money on food at their destination.Data shows that restaurant operators Egyptian Tourism Authority 30 UNWTO Global Report on Food Tourism reported that tourists are important to their business. This suggests that tourists food consumption makes a substantial contribution to the local restaurants, dining places, and food industry, and thereby the destinations economy. In an increasingly competitive tourism marketplace, every region or destination is on a constant search for a unique product to differentiate itself from other destinations. Local food or cuisines that are unique to an area are one of t he distinctive resources that may be used as marketing tool to attract more visitors.The growth of special interest tourism is seen as a of the early 21st century leisure society. Post-modern tourism is slowly moving away from the traditional tourism attractions to being a part of an overall lifestyle that corresponds to peoples daily lives and activities. The growth of culinary tourism is seen as an outcome of this trend, as well as peoples tendency to spend much less time cooking, but choose to pursue their interest in food as part of a leisure experience such as watching cooking shows, dining out etc. Thus culinary tourism is a special interest for the tourist travel behavior and waterfall on the upper end of the food tourism interest continuum.The culinary tourist is also a cultural tourist. Thus, the obvious overlap of food as a special interest component as well as a cultural component makes the culinary tourist possibly both a special tourist and a cultural tourist. A survey of Special Interest Tours on the internet demonstrates that there are numerous tour operators conducting culinary tours all over the world. The culinary Cooking school holidays, Dining at restaurants famous for their local cuisines or their celebrity chefs and visiting food markets, Visiting food producers with tours specially related to just one product. Most culinary tours include a combination of all three types.In addition to the annual and periodical Culinary Awards Conferences that take place worldwide. Food is now listed as one of the components of cultural tourism, implying that food is representative of a culture. One of the dominate approaches in the social sciences used to explain food consumption is the cultural approach, with the others being economic and the psychological. With respect to tourism, even though tourists come across potentially unfamiliar foods to a greater degree at the destination than they would at home, globalization with its time and space compressio n has permitted more people to experience ethnic and foreign foods at their home.Finally and as previously stated, in an increasingly competitive world of tourism marketing, where destinations look for unique selling propositions in positioning themselves, there is nothing more unique than the foods and cuisines based on locally-produced food in each destination. egypt. travel UNWTO Global Report on Food Tourism 31 Food and wine tourism in Georgia There is a strong direct link between gastronomy and tourism, and gastronomys role in the development of niche travel is becoming even more important. When it comes to Georgia, gastronomy plays an extremely important role in the way tourists experience the destination, and for that matter some travellers return for the sole reason of savouring the unique and diverse gastronomy the country has to offer.Therefore, it would be well substantiated to roll that gastronomy is one of the key elements of our destinations brand image. The enjoyment of good food and drink should not be underestimated nowadays, there is a greater appreciation of how quality food and drink contribute to individual/societal wellbeing Georgia is making all-out efforts to gain a niche in the highly competitive global tourism market, and is keen to assert itself as an attractive destination for gastronomy tourists. From ancient times agriculture has played a major role in Georgia, and to this day it remains one of the most promising sectors of Georgias economy. Forty-four percent of Georgias total area is considered to be agricultural.The countrys agricultural production is diverse, including viticulture, food grain production, and a wide range of vegetables, fruits, nuts, livestock, dairy, citrus and tea. Wheat and corn along with the milk and dairy sector are particularly strong, with the regions of the country. Georgias diverse climatic conditions and natural resource endowment allow production of a wide variety of agricultural products and favo ur the competitive development of the sector. Agriculture, apart from being crucial for economic development, is an essential element of Georgian culture. No agriculture means no cuisine agriculture plays an essential role in keeping the beautiful landscapes of this country alive which constitute the major assets that tourists appreciate and value when arriving to Georgia.Georgia boasts the oldest, continuous, unbroken tradition of wine making in the world which stretches back 8,000 years. In fact it is said to be the birthplace of wine. Many say that the generic word wine stems from the Georgian word gvino. Over 500 indigenous grape varieties are still cultivated here. The warm climate and moist air rising from the Black Sea provide the perfect conditions for the cultivation of grapevines. After many centuries of perfecting the tradition, it is not surprising that Georgian wines Saperavi, Tsinandali, Mukuzani, Teliani, Napereuli are exquisite. Winemaking remains a vital part of Ge orgian Georgian National Tourism Administration 32 UNWTO Global Report on Food Tourism culture and national identity.Georgian families throughout the country grow their own grapes and produce wine the old-fashioned way, by placing grape juice in underground clay jars, or kvevri, topped with a wooden lid, covered and sealed with earth, to ferment during the winter. In Georgia, the food, just like wine, is quite reasonably an expression of the culture. Georgian cuisine, like those of other countries, varies from region to region. A when traveling east to west. Each historical province of Georgia has its own distinct culinary tradition, such as, for example, Megrelian, Kakhetian, or Imeretian cuisines