ATR vocabulary Essay Example | Topics and Well Written Essays - 250 words

ATR vocabulary - Essay Example In other words, casting is a preparation of figures by use of mold to produce castings from an original cast made from clay. Carving is the skillful cutting of a material such as, wood or into a form or a design by use of mechanical tools. Assembling is the incorporation of objects such a piece of mold to form to a cast. Low relief also known as bas relief is a form of art in which figures are designed from a slight height above the ground with barely cut outlines. High relief comprises of round sculpture whose parts are completely detached from the ground. Contrapposto is a form of sculpture with a scheme that involves the figure is poised with all its weight resting on one leg. Earthwork is nature relate art that involves making of large-scale figures by moving a lot of soil to form the shape. Public art is any piece of art created for the purpose of placing it in public areas. Installation is the construction of an art for exhibition on a gallery. Site specific is the ground on wh ich a piece of art is stood. Minimalism is a form art that is characterized by use of simple unornamented architecture. It origin is traced back in New York City. Ceramics are inorganic materials mounding and baking clay. Clay is rigid, sticky, grained earth. Slab is a wide, thick piece of concrete used for construction. A pattern of spiral turn formed by winding material together to each other to form s diagonal effect. Potter wheel is a revolving wheel that is operated by use lever to shape clay. Porcelain is a rigid ceramic prepared by drying clay on fire and glazing it with fusible materials of different colors Glass is an inorganic, impervious material used in ornamental objects. Stained glass is simply colored glass used in the production of decorative windows. Glass blowing is the shaping of softened glass by forcefully passing air into t through a tube. Metal, this is a ductile, lustrous substance usually a good

Competencies Assignment Example | Topics and Well Written Essays - 2750 words

Competencies - Assignment Example d nurse to combine knowledge from an assortment of fields such as humanities, health sciences, genetics, health economics and public health for constant improvement of the quality of care they deliver. They are also more qualified than their baccalaureate prepared counterparts to collect, analyze and interpret statistical data in order come up to identify problems within the health sector and design solutions to these issues. This paper discusses the competencies the masters’ prepared nurses acquire during the program and how they aid in improving the health sector. Nursing as an education and a profession is able to address some of the critical issues that arise in this evolving health care system. A study conducted in the USA showed that the US government could save up to 8.75 US dollars annually if hospitals used advanced practice nurses (APNs) in place of physicians for some medical cases. This way they can also plan for their career (American Association of Colleges of Nursing, 2007). They also help the consumers because they ensure that the service the patients they receive is of high quality and meets set standards. This paper will examine masters’ level competencies for determining the areas that need improvement and if they are still viable given the health care system. I will hence discuss competencies from the American Association of Colleges of Nursing (AACN), Quality, and Safety Education for Nursing (QSEN) and National League for Nursing (NLN). The AACN outlines master-level competencies for adult nurse practitioners that add to the core competencies for all nurse practitioners (American Association of Colleges of Nursing, 2007). The adult nurse is the provider of direct health care services. Within this role, the nurse applies nursing theories, scientific knowledge, and contemporary clinical knowledge to assess and manage the health and illness state of a patient. In the assessment of health, the adult nurse practitioner assesses all aspects

The Terms and Conditions Contained In a Contract of Employment Essay

The Terms and Conditions Contained In a Contract of Employment - Essay Example The paper tells that the employment contract may be written or agreed verbally in certain instances. Nonetheless, it is necessary, and an employee has a statutory right, to obtain a written statement of the employment terms some two months after the beginning of an employment in the event that no such formal agreement was made. The employee has to check his entitlement to this right as some may not be entitled to some statutory rights. By accepting a job offer, an employee agrees to abide by the conditions of authority relationship provided on the employment contract. These are referred to as the terms and conditions of the contract. The contract of employment defines the rights of the employees that will help in solving problems that may arise in the course of the contract. The employee and the employer are bound by the written agreement until the contract ends or until the terms of the contract are adjusted. The termination of a contract is often preceded by a written notice to the employees while the terms and condition of a contract will be adjusted after an agreement between the employer and the employee. An employee will enter into an employment contract as soon as he/she takes on an employment to create the employment relationship. The contract of employment may be written or verbal, but a written agreement is appropriate for a formal employment. The contract of employment will contain essential information; the details of employer/employees, date of commencement of the contract, place of work, role and duties of the employees, rate and mode of payment, sick pay arrangement, holiday leaf and pay, pension schemes, and the different policies governing the employment deal. An employment contract will be defined by the terms and condition of the contract. There is some difference between terms and conditions as referred to here. The terms of an employment contract define all that an employer and an employee will expect from each other.

Are viruses alive Essay Example | Topics and Well Written Essays - 1750 words

Are viruses alive - Essay Example Viruses are microscopic agents that survive only in the nucleus of cells of other living organisms. This implies that viruses live in any living thing both plants and animals. They replicate inside the cells and, in some advanced cases, they feed on the nucleus of the cells thus resulting in the death of the cells. Viruses have unspecified structure of deoxyribonucleic acid commonly referred to as the DNA (Dilcher, 2000). The DNA defines the structure of cells, the fact that viruses have indefinite DNAs makes them capable of changing their structure from time to time thus making it difficult for the body cells to identify and remove them from the cell structures. Among the most notorious virus is the Human Immunodeficiency virus that causes the Acquired Immune Deficiency Syndrome, AIDS (Nelson, 2010). This research article therefore employs an effective analysis of this single virus to describe the features of other viruses by extension. The structure of a virus A virus is an organis m with a simple structure, this is arguably the smallest organism on earth and due to its small size, the organism cannot survive on its own, it thus requires the cell of a host organism to thrive. Viruses have the simplest structures composed of only three components. These are the nucleic acid, the protein coat and the lipid membrane. The nucleic acid is the most essential part of the virus; it contains the deoxyribonucleic and the ribonucleic acids. The two acids define the virus; they contain all the necessary information for the virus to define its unique indefinite structure and to make it multiply (Theodora, Guoying & Dimitris, 2002). The nucleic acid is lightly dispensed in surrounding plasma all of which are enclosed in a protein coat. This is a light layer of pure protein elements that protects the components of the virus. The protein layer defines the virus. However, being purely protein, the coat lacks definite shape to constitute the definite structure of a virus. The s oft coat is highly permeable allowing free movement of molecules in and out of the virus. The structure of the protein further changes according to the protein composition of the host cell, this enables the virus to vary its acidity and alkalinity levels to suit that of the host cell thus permit its survival. Besides the two components of a virus is the lipid membrane. This is a layer found after the protein membrane. However most viruses lack this layer and survive only with the protein layer as the most outside coat. Viruses that lack this final outer coat are generally referred to as naked cells. The lipid membrane performs the edge formation function thus defining the virus. It also lacks such strong elements as keratin and lipid and therefore aids in the indefinite structures of viruses. Virus infection process Unlike other living organisms, a virus cannot survive on its own; viruses have no chemical composition to exist without the assistance of a host cell. Host cells on whic h a virus mounts itself is referred to as a receptor (Agalioti & Prekh, 2001). Viruses choose their receptor carefully taking into consideration the information in the viruse’s deoxyribonucleic and ribonucleic acid this implies that every virus has its specific receptor. Once a virus gains entry into the body of a living organism, they attach themselves to their respective receptor cells from where they thrive through the rigorous replication process (Dilcher, 2000). The flu causing virus shows preference for the mucus coating cells found in the lungs and other airwaves in the body. The HI Virus on the other hand shows indiscriminate preference to white blood cells in the body of a living organism. Since viruses cannot survive alone, they do not therefore freely exist in the environment but are carried in the body cells of other previously infected organisms. They thus transfer from these organisms to the other through contact of the bodies that possibly results in the exposu re of the body cells of the second victim.

Every Father’s Dream Essay Example for Free

Every Father’s Dream Essay Parents play an important role in the fulfillment of their children’s dreams. Often, before a child can even start to dream, parents have already made a mental picture of what they want their children to be in the future. In Barack Obama’s (2004) â€Å"Dreams from My Father,† we see the important role a father plays in the success of the incumbent president. On the contrary, in Arthur Miller’s (1949) â€Å"Death of Salesman,† the author illustrates how a father’s dream and example can sometimes destroy a son’s future. Look more:  perseverance example essay In this paper, we compare and contrast the dreams of the fathers in the two works in order to derive a lesson every parent and child should know. Published in 2004, â€Å"Dreams from My Father† narrates the life of the 44th president of the United States. The novel is told by the president himself, who was then elected for the senate. In his story, Obama describes how his father’s ambition and examples helped shape and made him realize his own dreams. The story narrates the young Barack Obama Sr. as a clever and intelligent yet mischievous student during his early years. Unable to finish college in his homeland, he lands a clerical job until two female missionaries help him find scholarship to a university in Hawaii. His perseverance to finish his studies later provides inspiration to his son, Barry. In his letter to his son, the father says, â€Å"Like water finding its level, you will arrive at a career that suits you† (45). This expresses the father’s wish for his son to find his own destiny, his own place in society. Finding one’s place in society is possible through education. Although Barack Sr. does not emphasize to Barry the importance of education, the boy realizes this through his parents’ examples. Specifically, the father’s own perseverance to gain further studies serves as example for the son to follow. Likewise, his words during their last meeting echo and translate in Barry’s mind as, â€Å"You do not work hard enough, Barry. You must help in your people’s struggle. Wake up, black man (126)! † These words serve as Barry’s motivation to persevere in all the struggles and responsibilities he has to face. In the play, â€Å"Death of a Salesman,† the father, Willy Loman has the same dreams for his son, Biff. He wishes for him to find his place in society, to be the best he can be. However, since Biff relies too much on his father’s examples, he becomes disappointed when he finds out that all the while, his father has not been true to his mother. The scene in the hotel where Biff finds out about Willy’s other woman devastates him, and ruins his life later on. Due to this, he decides not to attend the summer school and finish his studies. Considering his actions, Willy can be blamed for Biff’s inability to reach his dreams. The boy’s mindset is very much affected by his father’s actions. In contrast to Obama Sr. who serves his country and continues his studies, Willy shares in the disappointment of his son. These examples show us the important role of the father in giving advice to their sons, and in setting a good example. Despite the fact that Obama leaves his son to his wife, the good memory he leaves the boy serves as a good foundation for the child. Moreover, as the older Obama expresses in one of his letters to his son, for one to realize his place in society, one has to know one’s people, where he belongs (66). To do this, Barry searches for his roots and listens to what his grandmother’s story. From this, he finds out the struggles of his grandfather and his father, and finds strength in their sacrifices and dreams. The dreams of his father to be fully educated and to serve his country are enough to inspire Barry to move on and be the best he can be. In contrast, the theme of knowing oneself in order to realize one’s dreams is expressed differently in â€Å"Death of a Salesman. † In the play, Willy’s high expectations of Biff disappoint the son more. Biff insists to his father, â€Å"Pop, I’m nothing! I’m nothing, Pop. Can’t you understand that? There’s no spite in it any more (99)† Despite this, Willy still believes in Biff. He believes that if given a chance and a big sum to start on his own, his son can be successful. This is the reason why Willy sacrifices his life at the end, so that his sons can have what it takes to start on their own. The legacies of the two fathers are totally different. Obama leaves to his son an identity and reputation he can live with, while Loman bequeathes a good sum, which he is unable to provide his sons during his lifetime. Either way, the examples of the two fathers imply a general truth about fathers, that every one of them desires the best for their children. References Miller, Arthur. (1949). Death of a salesman. Retrieved April 29, 2009, from http://www. franklang. ru/download/Miller_Death_of_a_Salesman__pdf. pdf Obama, Barack. (2004). Dreams from my father. Retrieved April 29, 2009, from http://cephas17507. multiply. com/journal/item/20/Dreams_from_My_Father_Barack_Obama_2004_. pdf

Introduction To European Food Cultural Studies Essay

Introduction To European Food Cultural Studies Essay Europe is not an unfamiliar name in an individual mindset. Many people aspire to go to Europe as it has a varied amount of distinctive features in terms of food and culture. Composing a major part of the world Europe is the second smallest continent having the third highest population and consists of fifty individual countries. The overlapping cultures of Europe are a distinctive feature perceived by the travellers. In terms of weather the Northern Europe has is covered with a blanket of cold and shorter winters and cooler summers than Southern Europe. However in the East and the West the winters are longer and colder and the summers are shorter and hotter. On the other hand Moscow which lies in the same latitude, it has an average January temperature if 14 degree F (-10 degrees). The central and Southern part of Europe has a warm and a moderate climate so the agricultural cultivation is possible. A country or a region is otherwise also recognised by its cuisine and it plays an important role in standing up for the popularity of the same. The cuisine in Europe is primarily inhabited by the local available products and is also influenced by the cultural factors. Hence the importance of culture cannot be ignored. European cuisine is also known as the western cuisine as it is represented by taking all the cuisines from Europe and western countries into consideration. The East Asians used European cuisine to differentiate between the European cuisine and Asian cuisine. It is also known as continental cuisine in some parts of the United Kingdom. On the other hand the westerners from North America, Australia and Latin America who travelled to the Europe increased the popularity of the cuisine globally and hence the dishes in Europe were categorised as European cuisine. Northern cuisine included the Danish cuisine, Finnish cuisine, Estonian cuisine, Irish cuisine, Swedish cuisine, English cuisine, Scottish cuisine, Welsh cuisine and Anglo- Indian cuisine. On the other hand the South European cuisine consists of the Croatian cuisine, Spanish cuisine, Turkish cuisine, Italian cuisine and Portuguese cuisine. The Eastern European cuisine is majorly influenced by the climate and consists of the German cuisine, Polish cuisine, Russian cuisine, Romanian cuisine, Ukrainian cuisine and Hungarian cuisine. Last but not the least the Western cuisine includes Austrian cuisine, Belgian cuisine, French cuisine, German cuisine and Swiss cuisine. http://www.europeword.com/blog/europe/european-cuisine, Accessed on 10TH March 2010 See full size image http://www.enchantedlearning.com/europe/italy/Italy_color.GIF,Accessed on 10TH March 2010. ITALY Italian cuisine has always considered one of the main influences of the new American cuisine developing in the United States, although it certainly is major influence, many people dont realize that only a fraction of the true Italian cuisine has made its way across the ocean. Whenever you look in Italy a robust love of cooking and an appreciation for the finer things in cuisine is found in Italy. This approach to eating and cooking developed differently in every region of Italy, resulting in one of the most varied and complicated national cuisine in the world. Italy is a dynamic country that has experienced many outside influences on its native culture and cuisine throughout history. Italy was once the home of the great Roman Empire which spread its influence across southern Europe northern Africa, and into Middle East, and the culture of these areas left their imprint on the Italian Cuisine as well. The ancient Greeks were know for their appreciation of the arts and many culinary traditions developed by the Romans in present days Italy are credited to the influence of the Greeks in Romans life. During the Greek Empire (600 BC-200BC) the Greek settled many colonies for trading purposes many of which developed into some of todays cities including Naples and Reggio. The Greek also settled Sicily and brought with them many ingredients that are now main elements of the Sicilian table, including grapes, olives, citrus and several preparations of the local seafood. In AD 827, Moorish Arabs conquered Sicily and ruled the island for 200 years, along with the parts of southern Italy and Sardinia, and they brought with them an understanding of distillation example Marsala fortified wine and grappa and freezing techniques example gelato (frozen flavoured milk), sorbet (frozen flavoured juice), and granite (slushy flavoured ice).Some of the ingredients the Arabs brought with them were spinach, pine nuts, eggplants, coffee, bitter oranges, rice, sugar, almonds, Marzapan and spices and many of the ingredients became regular components of Sicilia as well as Italian cuisine. The Arabs ruled Sicily and other parts of Italy and brought many of the sweet preparation that is found in Italian and in Sicilian Cuisine. The use of sugar in preparation of sweet dishes such as cannolis (fried pastry stuffed with sweetened cheese and other ingredients) and cassatas (rich cakes with dried fruit and marzipan topping) as well as numerous frozen desserts. The inhabilants of western Europe (Scandinavia, England and a part of France0 invaded southern Italy in AD 1000 and fought for control of the land, during which time baccala (salt cod) was introduced to the Italians. Spain fought with France for many years for influence in the Mediterranean and also rules Sicily from AD 1550 to AD 1714, during which time many of the new world ingredients were introduced to the peninsula including chiles, chocolate, tomatoes corn, potatoes and beans. Corn was quickly adopted in northern part of Italy but it took much longer for some of the ingredients from the Americans to obtain general acceptance in Italy. The French have a long history of rule over areas of Italy, such as the former area of Savoy in the north western Italy or cross cultural influences. The marriage of Catherine de Medici to the eventual king of France is but one example of why culinary traditions and ideas flowed so freely between the two countries. Refined sauces. Roasted meats. Stewed meats and vegetables, pureed soups and the prevalence of cheese all reveal this connection. The northern part of Italy that borders Austria was under Austrian control in 1713, and this period relate in similarity between northern Italy and Austria. Crauti, strudel. and goulash found in north of Italy. MacVeigh, J. (2009) International Cuisine. New York: Delmar Top of Form ITALIAN CUISINE Modern Italian cuisine can be identified by its two branches the northern part region of Italy which include Val DAosta region which borders France and includes major cities Aosta and Turin. This region includes some culinary traditions that resemble French tradition and recipe. The region once was a part of a kingdom called Savoy. The common ingredients from this area are mushroom, chestnut, corn, young ox, pheasant. Some of the product that are produced in the Valley of Aosta include fontina, which may be found in local fonduta (melted cheese dip) as a means of using the scraps of left over cheese cutting. The cured meats and sausages from this region are also well known and include pancetta steccata, coppa al ginapro, and mocette. This region has produced a number of local specialities including zuppa di pane (bread soup), carbonade sauce with pancetta and egg), montebianco (sweetened chestnut puree) and polenta cunsa (polenta layered with cheese and mushroom). Piemonte which is located in east of the Aosta Valley and is also situated within the Alps. This region includes cities like Turin and Asti and has culinary connection with France. The Piedmont area includes the foot hills of the Apls, which are rich in game and truffles, as well as the PO valley, where much of the quality rice is grown which is used to make risotto. Some of the ingredients found in this region are hazelnut, truffles, manzo, Arborio and carnaroli. Some of the recipes and products common to this region are tomini, bagna caoda, castelmango, bollito misto, salsa verde, risotto, grissini and zabaglione. Lombardia region in Italy occupies the centre of the most northern section of Italy, with its northern neighbour of Switzerland bordering its northern reaches. This region is the birth place of well known recipes as risotto alla Milanese. Pannetone. Osso bucco and tortelli de zucca as well as the producer of bresaola, gorgonzola, bel paese, Asiago and mascarpone.Some of the ingredients used in this region are butter, asparagus, pork,oca,trout and squash. Veneto region is the most eastern portion of the Po vally that stretches towards the Adriatic Sea.Veneto includes the ramous city of Venice, which was once the major port of Europe and controlled the trade of coffee, salt, spice and sugar. Some of the common ingredients of this region include granoturco, riso, radicchio, fagioli, asparagus, zucca, cavolo, patatas, pesce and burro. The region product and recipe include pasta and beans, rice and peas, carpaccio, polenta and tiramisu. Friuli Venezia Guilia is the most eastern part of Italy and borders Austria to its north. Slovenia to its east and the Adriatic Sea to its south. It has been significantly influenced by its northern neighbours, including Austria Hungary, Slovenia and Croatia. This area include Trieste an important seaport to the region that dish. Has a long incorporation of ingredients from countries such as poppy seeds, paprika, caraway and horseradish. The most commonly used ingredients in this area are polenta. Liguria region is bordered by Piedmont to the north and by Emilia- Romagna and Tuscany to the east and includes the major city of Genoa. Some of the common ingredients used in this area are sultanas, rabbit, basil, pine nuts, walnuts, olive and fish. Some of the common dishes are pesto alla Genovese, vincigrassi, salsa di noci, trenette, gnocchi, buridda(fish soup), torta pasqualina, ravioli and focaccia. The western and the northern portion of Emilla Romagna includes the southern part of the Po valley while the southern portion dominated by the Apennines Mountain that run run through the heart of Italy. Some of the major cities include Parma, Bolongna, Reggio, Modena, and Piacenza and each contributes to the richness of the cuisine of the region. The ingredients commonly used in this region are mela, maiale, milk, sole, eel, tomato, grapes, oregano, and other aromatic herbs. Some the common recipes are brodetto, anolini, tortellini, tagliatelle and lasagne. The piquancy of southern cooking comes from herbs and spices. Especially garlic and chilli peppers. Italy first pasta was produced in the south though noodles were preceded by flatbread called focacce. Arab established a pasta industry in the Sicily using durum wheat for dried pasta. Short type of pasta is referred as maccheroni and long type of pasta is referred as spaghetti and vermicelli. Spiral shape fusilli, oblique tubes called penne, and larger tubes called ziti and zite are also popular. Fresh pasta is also prized, sometimes but not usually made with eggs, in such familiar dishes are lasagne, fettuccine and ravioli. MacVeigh, J. (2009) International Cuisine. New York: Delmar Equipment used in Italian Cuisine See full size image Pasta Machine: A stainless steel, hand- cranked pasta machine helps cooks churn out homemade pastas. These are clamped to the edge of a table or counter, and a variety of sizes and shapes of pasta are rolled out through various attachments. http://t0.gstatic.com/images?q=tbn:hb7s4GLVWw9RhM:http://fantes.com/images/14870mezzaluna.jpg Messalina: A mezzaluna is a half-moon-shaped knife with handles at the ends of the blade; Cooks roll the blade from side of side to chop herbs and vegetables. Be careful using a mezzaluna as the blade is extremely sharp. http://t2.gstatic.com/images?q=tbn:5sdS0vFyO9l_vM:http://www.saltandpepper.co.uk/cms_images/product/large_JudgePastaPot.jpg Pasta Pot: A five quart pot is a good size for cooking for two. Purchase one with an inner draining basket that has handles. Once the water has come to a boil and pasta is cooked, raise the basket up by its handles to drain. http://t3.gstatic.com/images?q=tbn:WQJ_jpEFD7y5NM:http://upload.wikimedia.org/wikipedia/commons/f/f4/Zest_Grater.jpg Grater: A basic, four-sided grater will work just fine for most needs. Another option is a rotary cheese grater, which has a container to catch the cheese. The grater may have different-size apertures as well. http://t3.gstatic.com/images?q=tbn:UztbK8JgsY96_M:http://www.hospitalitywholesale.com.au/products/ravioli-cutter1.jpg Ravioli: A nifty tool is a ravioli cutter, which is handy for cutting ravioli or pizza. http://www.ehow.com/facts_5317888_italian-cooking-equipment.html Accessed on 13th January 2010 http://www.lib.utexas.edu/maps/europe/spain_mineral_1974.jpg http://www.lib.utexas.edu/maps/europe/spain_mineral_1974.jpg, Accessed on 10tth March 20102. SPAIN Like many other Mediterranean countries Spains culinary heritage can be traced back to the Roman times and much later to the Middle East and the Moors. The Spanish were justifiably proud of themselves when in 1492 the Moorish strong hold at Grenada was conquered, which was to be the beginning of a period of trade and a colonial power. At its zenith the Spanish realms took in all of Spain, Portugal, Hollad, parts of Italy and the North and Central America, most of the Caribbean island and all the South America continent. It is understandable that Spain has absorbed a whole range of cookery styles to produce its own distinctive style. The fertile country attracts millions of visitors each year and supplies many of its European neighbours with high quality fruit and vegetables of all kind and in all season. It has European largest fishing fleet and produces many very fine wines. Many of its popular dishes are mixture of fish, selfish, meat, poultry and game with an assortment of vegetables and cereals. The language of Spain reflects the inherent diversity. Even though Spanish is the official language, other languages in Spain are highly dominant in parts of the country and have been officially recognized. The Spanish culture would not be complete without mentioning two of the most popular customs of Spain: flamenco and bullfighting. These customs are synonymous an important part of any fiesta or carnival in Spain. Finch, C.F. and Cracknell, H.L. (1997) International Gastronomy. England: Addison Wesley Longman Limited. Spain Cuisine The cuisine of Spain is simple hearty and flavourful. In the Iberian Peninsula, there is no haute or classic cuisine that divides the social strata. Dishes are the same on the dinner tables of rich and poor alike. Spanish cooking with its diverse influence is Europe melting pot. Ex the use of fins and seafood as staple ingredients, and the preservation of fish as a cooking technique came from the Phoenicians. The use of olive oil and grape wine was introduced by the Greeks. Garlic arrived via the Romans while spices such as cinnamon, cloves, ginger, nutmeg, pepper and cumin were brought by the Arabs. Gaspacho, a popular tomato based soup served cold, also came from the Arab cusine. Cocido Middleno, the national dish illustrates the abundance and vigor of Spanish cooking. Cocido is a slow cooked hearty stew that blends textures and flavours of chicken, beef, pork, chorizo sausages, veal and a staple ingredient of garbanzos {chick peas}. Cabbage, potatoes carrots onions and noodles are also added. The stew is served with a variety of sauces and always with fresh, crusty bread. The northern region of Spain includes the Atlantic coast of Spain above Portugal and the north central Basque region bordering the Atlantic and the southern western corner of France. The climate of this region is wetter than much of the rest of the country. Some of the products and recipes of this region are idiazabal (semisoft sheep milk), empnadas (savory filled pies), bacaloa a la viscaina (salt cod with chillies), pil-pil (sauce made from cod, garlic and olive oil) and caldo gallego (broth with ham, beans and sausage). Catalonia and Aragon lies to the north of France and Mediterranean lies towards the east. The climate of Catalonia has a mild climate and is surrounded by a harsher terrain and climate. This region is more complex in its varied ingredients. Where as the climate of Aragon region is much harsher then Catalonia region. Some of the common ingredients used in this region are tomatoes, spring onion, chiles, asparagus, and wild mushroom. The common recipes used in this region are pa ambtomaquet (grilled bread rubbed with ripe tomatoes), calcotada (spring onion grilled and served with rosesco sauce), and crema catalane custard with caramelized sugar on top), Camerano (fresh goat milk cheese) and samfaina (summer vegetable sauce or stew). The Balearic Island lies to the eastern coast of Spain in the Mediterranean Sea and relies heavily on the sea. The specialities of this region are pa pages (compressed fig, anise and bread cake), burrida (fish soup eith almond) and caldereta de langosta (lobster stew). Tapas served in appetizer sized portions, are uniquely Spanish and one of the most delighted aspects of Spanish cuisine. They range from very simple fare such as cured ham and simple canapà ©s, to sophisticated dishes that use fresh snails, caviar, frog legs and quail. Also famous is paella a colourful rice dish with seafood or meats and various vegetables and saffron.Paella was invented in 200 years ago. It is a summer dish, intendedfor picnics, and generally cooked by men in a flat pan set over a charcoal. Desserts include flan a variety of caramel custards and the Andalusian Yemas a confection of Moorish origin that uses egg yolks and sugar. In addition to sherry and fine wines, Spaniards frequently serve sangria a cocktail of red wine brandy fresh fruit and soda water. MacVeigh, J. (2009) International Cuisine. New York: Delmar Equipment Used in the Spanish Kitchen http://t3.gstatic.com/images?q=tbn:OGhvjSePAnJzGM:http://www.hospitalitywholesale.com.au/products/black-iron-paella-pan1.jpg The Paellero or Paella Pan is a hugely important piece of Spanish kitchen equipment which is used to make paella. It is a large round shallow pan that has been used from generation to prepare the world famous Spanish Dish. http://t3.gstatic.com/images?q=tbn:o6VbjyALXUGEYM:http://www.tienda.com/images/recipes/pix_cazuelas.jpg The earthenware dish or Cazuelas makes a regular appearance in the Spanish kitchen. They are available in very small cookware which is used to serve tapas. The Spanish kitchen will be in completed with this cookware because they retain the heat after cooking it is perfect for Gambas al pil-pil a classic spicy dish of chill and garlic prawns. http://t1.gstatic.com/images?q=tbn:1NmpCEmgoeOUkM:http://www.ioshenonline.co.uk/images/stories/newimages/RGBJpeg/b_carving%2520knife%2520%26%2520fork%2520%26%2520ham.jpg The Ham carving knife is used to carve Serrano ham into wafer thin slices. http://t2.gstatic.com/images?q=tbn:2ohKNv6ltDjbIM:http://cache.virtualtourist.com/1/3690844-Cataplanas-Algarve.jpg Capaplanas traditional domed clam cooker from the Algarve region in southern region of Portugal. http://t3.gstatic.com/images?q=tbn:U78f3sXK-TRxnM:http://inventoseinventores.com/boutique/images/JAMONERO%2520VERTICAL.jpg Casserole dish, Jamonero or ham stand are some of the other equipment used. http://www.hub-uk.com/interesting02/spanish-kitchen.htm, Accessed on 8th January 2010 Traditional Food Preparation Method used. In Spain meat, fish and poultry or game is prepared using a variety of methods. The Most common terms used in the Spanish kitchen are: Cocido- stews or stewed. Other term used for the same method is Guisado and Estofado. A la parilla or a la bras charcoal grille. La parilla is a BBQ grate and la brase is a live or hot coal. A la plancha- grilled on a metal plate. Al pil-pil sauce which is originated in the Basque country is made of oil in which the fish has been cooked. http://spanishfood.about.com/od/cookingtipsandbasics/a/cookmethodsmeat.htm, Accessed on 8th January 2010

Biological Basis Of Behavior Essay -- Science Biology Biological Essay

Biological Basis Of Behavior Primary Behaviors of Schizophrenia Schizophrenia is defined as a "devastating psychotic disorder that may involve characteristic disturbances in thinking (delusions), perception (hallucinations), speech, emotions, and behavior (Durand and Barlow 443). This disorder affects nearly 2.5 million people. The symptoms of schizophrenia are usually divided into two categories, positive and negative. The positive symptoms include delusions, hallucinations, disorganized speech or thinking, grossly disorganized behavior, and catatonic behaviors, which means that you suffer from motor immobility (schizophrenia.com). Delusions are defined as a strong disorder of thought and false beliefs of reality. There are five categories of delusions. The first is persecutory in which a person believes they are being attacked, harassed or conspired against. For example, a person with persecutory delusions may think that the government is spying on them. The second category is grandiose delusions, which are defined as an exaggerated sense of importance, power, and identity. For example, a person may feel that they receive special powers from God which gives them the ability to control things. The third category is being controlled. This category of delusions involves thoughts and feelings imposed from the outside. This is sometimes referred to as "thought insertion." A person with this type of delusion may feel that they are being controlled by the devil or by a curse. The fourth category is somatic delusions. These are defined as having false beliefs about bodily functions such as having AIDS or being pregnant for three years. The last category is j... ... ended up in the psychiatric ward. He got on medicine but still felt like a "deer in the headlights." He had a hard time keeping up with school and then his medicine failed and he was hospitalized again. After the second hospitalization his life turned around. He ended up finishing school with a degree in Economics. He was also able to hold down several jobs. He has tried every atypical antipsychotic medicine and they seem to be working. People can overcome schizophrenia if they choose to and can succeed in their own way and beat the odds. References Barlow, David H. and Durand, V. Mark. Essentials of Abnormal Psychology. Thomson-Wadsworth, 2003. Clozaril (clozapine). www.nami.org. 2/23/2005 Dr. Jim Dupree's class notes for Abnormal Psychology Success Stories from People with Schizophrenia. www.schizophrenia.com. 2/23/2005.