Essay on Roman Fever - 623 Words

Roman Fever Roman Fever is an outstanding example of Edith Whartons theme to express the subtle nuances of formal upper class society that cause change underneath the pretense of stability. Wharton studied what actually made their common society tick, paying attention to unspoken signals, the histories of relationships, and seemingly coincidental parallels. All of these factors contribute to the strength and validity of the story of Mrs. Slade and Mrs. Ansley. Roman Fever at first strikes the reader as the simple, rather dull story of two middle aged women sitting on a veranda. The inactiveness of the situation appears to be evident in Mrs. Slades comment, Well, I dont see why we shouldnt just stay here, reflecting†¦show more content†¦The reader might consider how it seems that the mothers and daughters were mismatched, a concept that is clever foreshadowing by the author, hinting at the scandal and instability lurking underneath the facade of morality and perfection worn by Slades and Ansleys upper class society. By noting the subtitles of human conditions under the stress of strict societal control, Edith Wharton created literature that is true to the society she portrayed. Mrs. Slade and Mrs. Ansley probably would have liked to cause each other bodily harm, yet their society ruled that such behavior would not be tolerated. Therefore, they buried their feelings and expressed them only in subtle movements and off the cuff remarks, bits and pieces of communication that most people would overlook. However, Wharton realized that these fragments composed the only true communication and therefore composed the real story of Mrs. Slade and Mrs. Ansley. Wharton takes the much-admired upper crust of society and exposes them, not in a hurtful world, but an objectively world. Wharton writes: Ive come to the conclusion that I dont in the least know what they are, said Mrs. Ansley. And perhaps we didnt know much more about each other.(780) This one passage serves as a direct commentary on both the bonds of friendship and family life. Whartons language is objective, straightforward. The character speaks these alarmingShow MoreRelatedIrony and Symbolism in Roman Fever Essay820 Words   |  4 Pages The short story, â€Å"Roman Fever† illustrates the shocking relationship between two women, Mrs. Ansley and Mrs. Slade, by a chance meeting in Rome. As the story opens the two women are sitting on the terrace of a Roman restaurant that has an astonishing view of the Colosseum and other Roman ruins. While the women sit in silence and enjoy the tranquil view from the terrace they notice their daughters down below running off to spend a romantic evening with two young men. This triggers Mrs. Slades memoriesRead More Change in Roman Fever by Edith Wharton Essay1956 Words   |  8 PagesChange in Roman Fever by Edith Wharton Chance (or coincidence) has an ambiguous role in the outcome of different situations; it can work in or against one’s favour. As in real life, chance in literature has considerable influence on the circumstances of the characters and where those circumstances lead. In two particular literary works, Roman Fever and A Small, Good Thing, chance happenings have grave results on the lives of the characters concerned. In Roman Fever, old friends meet byRead MoreThe Facade of Friendship in Edith Wharton’s Short Story, Roman Fever1595 Words   |  7 Pagesnew pair of shoes eventually turns into coveting her career or fiancà ©. Once the delicate balance between friendship and rivalry is disturbed, feelings of jealousy and hatred will emerge to destroy the relationship. Edith Wharton’s short story â€Å"Roman Fever† depicts the dynamic between two life-long friends as they reminisce about their youth. The events in the plot gradually undermine their close friendship, exposing their true feelings about each other and the hidden secrets of their past. ThroughRead MoreRoman Fever Analysis724 Words   |  3 Pages Roman Fever, by Edith Wharton, is an outstanding example of Whartons theme to express the subtle nuances of formal upper class society that cause change underneath the pretense of stability. Wharton studied what actually made their common society tick, paying attention to unspoken signals, the histories of relationships, and seemingly coincidental parallels. All of these factors contribute to the strength and validity of the story of Mrs. Slade and Mrs. Ansley. Roman Fever at first strikes theRead MoreThe Irony Of Roman Fever1147 Words   |  5 PagesThe Irony of â€Å"Roman Fever† In the short story â€Å"Roman Fever† the author Edith Wharton used multiple different literary devices throughout the reading. Although the ones that were the most obvious to me were imagery, tone, and irony. Throughout the story she is constantly giving vivid details so her readers are able to visualize her story. She also writes so you understand how each character feels through what they say and how she depicts how they say it as well helps with this. The moral to the storyRead MoreCharacterization From Roman Fever Essay952 Words   |  4 PagesCharacterization from â€Å"Roman Fever† The wicked witch, the stepmother, the damsel in distress, the fair maiden, the prince. All these stock characters are well known. Flat and shallow, they are only either evil, repressive, distressed, fair, or kind. They are known because they are seen everywhere. But what do they teach or show about human nature. Do these â€Å"people† make provoke thought or do they fill a role for a plot? Emphasizing who they are, not what they do, â€Å"literary fiction writers areRead MoreInterpersonal Conflict In Roman Fever1297 Words   |  6 PagesRoman Fever portrays the story of two widow: Mrs. Slade and Mrs. Ansley, about their delicate relationship and dark secrets buried in the past. Mrs. Slade and Mrs. Ansley falls in love with the same person, which intrigues Mrs. Slade’s plan to falsify a letter to Mrs. Ansley. The secret around Roman Fever, the letter and Mr. Shade is eventually uncovered 25 years later when the two widow reunion in Rome again. This paper would analyze the internal tension in patriarchal society and discuss how itRead MoreThe Roman Fever By Allen Iverson1012 Words   |  5 PagesRoman Fever was a very interesting read. It was short but it was very easy to understand, and to follow. I believe the theme to this story is to be thankful for what you have, and stay humble. Some people take the things have for granted, and some people are not as humble as they should be. For example, there are many people who are upper class, and are not humble for what they have at all. Being wealthy is definitely something you can be proud about; however I believe there should be a point whereRead MoreThe Envious Role in â€Å"Roman Fever†1882 Words   |  8 PagesThe fine line between the fear of the unknown and what is known can sometimes become blurred. In the short story â€Å"Roman Fever†, Edith Wharton does just that by telling the story of two ladies who were ‘childhood friends’. Both are recently widowed, and encou nter each other in Rome by coincidence while traveling abroad with their daughters Jenny and Barbara. One of the ladies, Alida Slade, has long suspected that her intimate friend, Grace Ansley was involved with her fiancà © many years ago and hasRead MoreEdith Wharton s Roman Fever1251 Words   |  6 PagesThis philosophy is seen in Edith Wharton’s short story â€Å"Roman Fever† by her characters Mrs. Slade and Mrs. Ansley as they argue about a letter and an affair in the duration of the story. Wharton’s main characters are on opposing sides of the philosophy of determinism, with Mrs. Slade representing determinism and Mrs. Ansley representing free will, respectively and each effectively showing Wharton’s disagreement to determinism. In â€Å" Roman Fever†, Mrs. Slade represented determinism in the duration of

What Are the Advantages and Disadvantages of High Levels...

Tommy Le N8486666 Kasha – Class 07 Executives are often seen as the most crucial person in the companies. Their daily tasks involve both multifarious management and challenging projects in order to promote companies growth and achieve business goals in the competitive business environment. Therefore, most corporations tend to provide decent wages and welfare to executives for their great contribution and irreplaceable value. Although the right executives deserve high compensation, some people suspect that it might bring the heavy burden and potential risks to the companies. This essay will discuss both benefits and drawbacks of high levels of executive compensation. It will firstly consider the merits including affirmation and†¦show more content†¦First of all, the qualified executives from outside fields might be attracted because of the high remuneration above the average, and the companies also increase the competition as a result of absorbing talents. In addition, the relationship between shareholders and executives can be improved as well. Schubert and Barenbaum (2008, p.28) argue that maximizing shareholder value is usually seen as a second goal of 7/1/2013 Tommy Le N8486666 Kasha – Class 07 executives because they are willing to maximize their own profits. To some extent, the executives will take shareholders’ profits into consideration if they satisfy with the compensation. Top executives tend to persist in excellent management both in themselves and things around them, and they â€Å"wish to win in the shareholder performance game† (Schubert Barenbaum, 2008, p.28). Finally, high compensation is a mean to mitigate agency conflicts between shareholders and managers. As Feng, Ghosh, He, Sirmans (2010, pp.446–479) mentioned, high remuneration associated with the performance is effective in aligning executives’ interests with shareholders’, and they would like to join hand to pursue the same goal. However, high levels of executive compensation are not always beneficial to the staff. In spite of incentives, the issue of distributive justice may exist in most of companies. According to Harris (2009, p.150), the public view that executive pay packages seem grosslyShow MoreRelatedEssay on Internal and External Equity Compensation866 Words   |  4 PagesInternal and External Equity Comparison HRM/324 02/11/2013 Internal and External Equity Comparison Compensation packages are one of the most valuable pieces of the puzzle when an organization creates a program designed to attract and retain suitable employees. A well designed compensation package can ensure that employees are not only attracted to beginning work at an organization, but are also willing to stay within a corporation over time. A higher retention rate for employees can increaseRead MoreAdvantages Of The Enterprise And Regulatory Reform1249 Words   |  5 PagesThis essay aims to lay out the advantages and disadvantages of the Enterprise and Regulatory Reform Acts 2013’s affect upon corporate governance, and more specifically, executive compensation. Using a selection of sources from the media to give examples and illustrate opinions held by different stakeholders, the essay will provide an overview of the potential changes to the business market in the UK and the factors on which these changes depend. Whilst researching around the topic, I also had anRead M oreAdvantages Of A Flattening Chart1105 Words   |  5 Pages Advantages and Disadvantages of a Flattening Chart Jyoti. Waddigeri MSH512 WP: Health Education Program Administration Professor: Dr. Alexander Riley United States University 05/15/2016 Abstract Flat organizational structure is agencies model with few or (much of the time) no levels of middle administration between the administrators/executives and the staff level workers. It was outlined with the possibility that learned and very much prepared employers will be more gainful when theyRead MoreCase Study : Compensation And Wal Mart1185 Words   |  5 PagesCase #4: Compensation and Wal-Mart Introduction When most people talk about Compensation they tend to think about money and getting paid. Well they are partially correct in that you do receive something mainly money for a service someone has done. Compensation refers to money received for work, such as wages, salaries and tips, while the word benefits describes job extras provided by the employer. 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A risk manager can use a variety of information to identify the loss exposures, such asRead MoreAnalysis Of P G Us910 Words   |  4 PagesIn the 1950s, PG US was organized by product (Diagram 1) †¢ Advantages of organizing by product are: o Faster decision making on the products o Decision making can be effectively done by Brand managers instead of escalating it to executives o Product development life cycle can be improved o Faster product modifications based on the customer response o Performance of each divisional products are can be evaluated easily based on the income statements. As each product division is independent, we can

A Description of the Process of Kaizen or Continuous Improvement Free Essays

Continuous improvement is a process of the seeking of small improvements in processes and products, with the objective of increasing quality and reducing waste. Continuous improvement is one of the tools that underpin the philosophies of total quality management and lean production. Through constant study and revision of processes, a better product can result at reduced cost. We will write a custom essay sample on A Description of the Process of Kaizen or Continuous Improvement or any similar topic only for you Order Now Kaizen (the translation of kai (â€Å"change†) zen (â€Å"good†) is â€Å"improvement† or â€Å"change for the better†) has become a foundation for many continuous improvement strategies, and for many employees it is synonymous with continuous improvement.In continuous improvement involved all employees of Corus. Continuous improvement starts with management and under their leadership works down through the organization. Everyone is responsible and has a part to play in making improvements. All employees must work together to identify the steps needed to improve working practices. Visual management techniques such as flow chars and wall charts make clear what resources are necessary and who is responsible for each part in the process. 2. . Corus is developing the team work environment – it means that all parts of company are working together â€Å"in a team†.Every employee should think about the way he work, and to be able to be resistant to old ways of working. The key was getting the teams and individuals and promote new ways of working. Every employee empowered to take responsibility and make their own decisions. Corus established 5 year plan for the programme of introducing change. They expected that: In 2007 workers will be resistant to changes and CI coaches will be responsible for the changes (CI coaches). In 2008 workers will be adoptive to new ideas (Champions and change managers).In 2009 employees will accept to apply new methods (Manufacturing and process managers). In 2010 they will recognise the benefits of change (Team leaders). In 2011 all ideas will be fully adopted by workmen (The Team). This plan is followed by CI managers and coaches, they have a â€Å"small† goals to achieve, and the kind of tasks and work must be performed to achieve the â€Å"global† objectives. 3. . An important part of the Continuous improvement was the creation of Key Performance Indicators. Corus set new KPIs which focus on meeting ustomer deadlines, such as: -A zero backlog of customer orders – this means customers always get their deliveries on time -Meeting targets for rolling steel plate in its allowed week. KPIs show that the Scunthrope mill is achieving its targets for rolling steel in planned weeks and is delivering almost 100% of customers orders complete and of time. Scunthrope Plate Mill aims to have all orders complete and on time by March 2009, while at the same time reducing lead time. ASSIGNMENT Subject: Operations and Administration Management How to cite A Description of the Process of Kaizen or Continuous Improvement, Essays

The Concept of Kitchen Management-Free-Samples-Myassignmenthelp

Question: August Escoffier (1846-1935) was known as "the king of chefs and the chef of kings . Discuss his relevance in the Context of his Influence on Restauranters and Gourmets in the Global Environment today. Answer: Introduction The report looks to take into account the influence of famous French Chef, Auguste Escoffier on the current generation restaurateurs and gourmets. Augustes popularity was reflected on how he had updated the traditional French cooking methods. The simplification which he had brought about in French foods has changed the way people nowadays look into cooks, the way they cook foods and food in general (Beghetto, Kaufman and Hatcher 2016). Most important contribution of Auguste was his influence behind the creation of McDonalds. Through this report, a superior understanding of the theme would be presented as to exactly how the famous French Chef managed to influence the modern generation. Then, a superior critical thinking would help in analyzing the impact that he had created on the restaurateur and also reflect on his achievements and creativity; he had brought forth in cooking (Cleave 2015). This would be followed by convincing, insightful and creative arguments to present a clear pic ture on the level of contribution he had on the present generation cooks by stressing on the importance of taste. Discussion Evidence of superior understanding of the theme The main theme of the report is to create an understanding of kind of influence that Auguste Escoffier has had on the restauranters and gourmets in the global environment today. Escoffier was regarded as the master of chefs and he had simplified the French cuisine to a great extent, had his hand in co-creating Ritz Hotel chain and also went on to write some classic cookbooks like Le Guide Culinaire and Ma Cuisine. All these contributed to a significant extent and finally went on to change the way people look into the art of cooking and food forever. The recipes, approaches and techniques to kitchen management, used by Escoffier are still being adopted by chefs and restaurants, not only in France but all around the world (Danaher 2013). His main contributions were simplifying classical cuisine and the classical menu and get the kitchens reorganized. The process which had got started from the time of Escoffier, is still being implemented in modern conditions and tastes. The king of che fs had refined old recipes to depend less on the usage of spices and more on the original flavors of foods (Frings 2012). The recipes prepared during the time of Escoffier, under his influence, mainly stressed on using the freshest of ingredients, the locally made seasonal ingredients and also simplified the preparation, which could allow for flexibility which has gone on from time to time. The evidence of his influence on modern restauranters and gourmets can be established from the fact that, the practice which was followed nearly 100 years back, have stayed with the modern day chefs as well. The way Escoffier had done away with the system, where all the foods came out in the same time and replaced them with the delivery in certain courses, is getting followed by restaurants all around the world (Hamilton 2015). The art of preserving food items and vegetables through the usage of cans were developed during those times. Escoffier firmly believed in the importance which storage had while giving the desired services in restaurants. He became the army chef in the year 1870 and thats what made him implement the hierarchial system of army and throught of implementing the same in kitchens to allow chefs to gain more efficiency, thus reducing duplication of efforts and identity specific staff functions. The modern generation of chefs call this concept, the Brigade System due to the chain of command, which needs to be followed through the implementation of this practice. Superior critical thinking, reflection and creativity Critical Thinking The main mission of Escoffier was to simplify the culinary activities and narrow down cooking to some core recipes and techniques performed in an efficient manner. He was the man behind the concept of codifying recipes to stock and started using them in almost everything. The iconic book Le Guide Culinaire (1903) is being considered a sacred text by chefs of this modern generation. The influence is not just confined to France but the innovative methods implemented by Escoffier, have had a great influence on restaurants and gourmets all across the world (Lavelle 2015). The recipes of Escoffier were enough proof of the fact that just because preparations got simplified, didnt mean they lacked the features to make them tasteless or mild. Jonah Lehrer, through his book, explained how the simplified technique of making any gravy or sauce by adding liquid to the cooking juices and food particles had actually become the secret of success for Escoffier. This deglazing generally happens when piece of meat has been cooked under very hot temperatures, so as to form a delicious caramelized crust, which then gets removed and left to rest, leaving aside burnt residues in the bottom of the pan (Mamane 2017). This is the point when Escoffiers, one of perfectly made stocks, gets added and the burnt pieces of residue, that had remained in the bottom of the pan, gets dissolved into a sauce, giving out a significantly rich depth of flavor. Modern cooks, nowadays use this technique as an essential staple, when they require to prepare any gravy. Reflection Escoffier maintained that keeping sufficient stock carries a lot of importance in the world of cooking, without which he always felt that nothing else could be done. The amount of stock kept before going ahead to cook items would always make the main work of cooking a lot easier task. In a similar manner, if the food items kept were not of satisfactory level or mediocre to some extent, then nobody can expect things to turn out to become a satisfactory meal (Mora 2012). The fact that women could dine in public places nowadays, a lot of credit goes to Auguste Escoffier. Nowadays modern restaurants where anybody can order food as opposed to taverns and inns, which serviced on a daily basis began during the 18th century in France. The concept did not fair well as people did not feel they could have their food anywhere else other than home. Creativity Auguste Escoffiers creativity lied not only in preparation of foods but also in the creation of veal stock. When the veal stock gets mixed with foods, the stock imparts monosodium glutamate, which helps to increase flavours and ultimate lead towards making food items even more delicious (Petruzzelli and Savino 2014). In the kitchen, which he managed, no anger of shouting was allowed . He made sure to make his staff drink a special malt brew which used to keep them hydrated and well mannered. Escoffers brigade system ensured that there was no chaos. Where the old system went ahead with chefs cooking everything, henceforth going with the next order, the brigade system followed by Escoffer, made sure that there were stations of different food items meat, fish, sauce, vegetables and many more, with the plates moving from one station to another. This is being followed by restaurants all over nowadays as the practice allows for systematic management of kitchen and their staff (Poole 2014). Convincing, insightful and creative arguments Auguste Escoffier was a renowned chef during his times, more than 100 years ago, even got recognition as the Master of Chefs. He had a unique way of making different kinds of preparation, with taste of any dish getting the maximum priority. Some of the convincing, insightful and creative arguments in favor of the theme, the relevance of Auguste Escoffiers influence on restauranters and gourmets in todays global environment are brought forward. The Master of Chefs, Escoffier always put his focus on canning different food items for better storage, still lives on years after he had passed away. He has had his influence on modern cooking across all regions and travelled far and wide (Stierand 2015). Escoffier was the first cook to commercially can tomatoes. Nowadays, another prevalent thing is the gravy, which gets filled with different kinds of food items like mushrooms and bouillon. These innovations were brought up by the master chef himself, when he used to work as a consultant. The a-la-carte style that is prevalent nowadays, was started off by Escoffier during those times. Restaurants do tend to add monosodium glutamate to enhance tastes in their dishes. This was originally invented by Auguste Escoffier, through his creation of veal stock. When that got mixed with foods, a natural monosodium glutamate was formed, which had gone on to enhance the natural flavors which existed and that creation was named by Escoffier, as deliciousness (Tebben 2014). This was a major contribution of the master chef, which is still in use among restauranters and gourmet dish makers across the world. Conclusion The report concludes that Master Chef Escoffier had a major role to play in influencing the modern restauranters and gourmets. The way he had revolutionized the cooking methods through innovative strategies and creating new dishes, has gone on to make huge impact on the modern chefs. The positive influence of dining in a-la-carte style, which got introduced by Escoffier, has made a huge impact on the dining style of modern generation cooks. The concept of kitchen management which was introduced by the master chef has helped to synchronize the way in which chefs work in kitchens. The systematic manner in which operations take place in restaurants, along with the preservation of foods through cans, has made the concept popular among modern day generation cooks. References Beghetto, R.A., Kaufman, J.C. and Hatcher, R., 2016. Applying Creativity Research to Cooking.The Journal of Creative Behavior,50(3), pp.171-177. Cleave, P., 2015. Culinary heritage, nostalgia, and food history.The Routledge Handbook of Sustainable Food and Gastronomy, p.34. Danaher, P., 2013. From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 19412013.M/C Journal,16(3). Frings, M., 2012. Pioneers in Fine-DiningThe Development of Haute Cuisine. Hamilton, J.N., 2015. Barbecue Beurre Blanc: A Study of French Cuisine as it Interacts with the Memphis Foodscape. Lavelle, C., 2015. Delicious Biophysics: Cooking as a Prolific Support to Teach Biophysical Concepts.Biophysical Journal,108(2), pp.333a-334a. Mamane, R., 2017.Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods. Chelsea Green Publishing. Mora, J., 2012. An Examination of Modernist Culinary Techniques and Equipment and their Application in Catering Operations. Petruzzelli, A.M. and Savino, T., 2014. Search, recombination, and innovation: Lessons from haute cuisine.Long Range Planning,47(4), pp.224-238. Poole, B., 2014.French taste: Food and national identity in post-colonial France. University of Illinois at Urbana-Champaign. Stierand, M., 2015. Developing creativity in practice: Explorations with world-renowned chefs.Management Learning,46(5), pp.598-617. Tebben, M., 2014.Sauces: A Global History. Reaktion Books.