World Cuisines In Kerala Cultural Studies Essay

World Cuisines In Kerala Cultural Studies Essay Kerala was and is known all over the world for its rich spices. Hence from ancient times many people from the West and East came to Kerala in search of the rich and rare spices. This impact with the rest of the world had its effects on the culture, food and religion of the people of Kerala. Gradually the pure vegetarians became non-vegetarians. But they adopted their cooking of meat and fish to suit their convenience, palate and the availability of the ingredients around them. Thus they slowly evolved an indigenous cooking of their own which is a combination of distinctive cuisines and a harmonious fusion of many cultures and religions (Mathew, 2008). Owing to many reasons, much has changed in the culinary scenario of Kerala in the past four decades. The research looks to understand these changes and to obtain a clear picture of the dining trends and various aspects of the foods prepared in the households of Kerala today. 1.2 Aim of the Research The aim of the research is to analyse the changes in Kerala in the past four decades from a culinary perspective in terms of food, food preparation, eating and dining preferences of the natives. Change is inevitable and has many causes and effects. Over the last forty years, the economy of India has boomed. This is very evident in the state of Kerala. The migration of the natives to other states of India and other countries in search of better jobs and incomes has reflected upon the growth in the economy of the state as well. This led to major changes in lifestyle and also saw significant improvements in the items and provisions available on the market. All this has left the people of Kerala with better living conditions and a greater disposable income. This has also resulted in social exposure and cultural exchange to a great extent. Both partners in a married family doing jobs to support the family members is now common across the world, and it is no different in Kerala. This means that the availability of time to prepare meals at home is lesser. As a result of this people tend to use packaged ingredients to prepare food. Some even buy readymade dishes to have at home and many prefer to dine out since they cannot find enough time at home to cook meals. The research will examine all such changes in Kerala. 1.3 Motivation of the Research Gastronomy has become a major field of interest and study in the world today. People across the world are not only interested in their own cuisine and culture, but also that of other regions across the world. Being a student of Gastronomy, the researcher is keen to study the major changes in Kerala regarding the kind of food prepared in households and the changes in dining trends. The researcher would like to understand the religious and cultural taboos present in Kerala with regards to the type of food consumed and find out whether such ideologies are still being followed. 1.4 Objectives The researcher will be concentrating on understanding certain changes that took place in Kerala pertaining to the culinary world. To begin with, the researcher would examine the changes that have taken place in the way foods are prepared in households, i.e. how the preparation of ingredients have changed, how the utensils used to prepare food have changed and whether the dishes prepared in households are similar to what they were before. The researcher will also study the change in the dining trends in Kerala with a focus on the current dining trends in the major cities of Kerala including Thiruvananthapuram, Ernakulam and Kozhikode. 1.5 The Reach and Inadequacy of the Research This research in many of its aspects tends to obtain only a generalised view of the current culinary scenario of the state of Kerala. The study of the current dining trends is restricted to three major cities of Kerala. The research does not cover the cuisines of the minor communities present in the state. The time given for primary research is inadequate as there are many attributes to be covered in this study. The resources available for secondary research on this topic are few. 1.6 Research Structure The study has been divided into four chapters to provide a systematic representation of the research. The first chapter covers the aim and objectives of the research apart from an outline of the various cuisines of Kerala, festive foods and the major utensils used to prepare food in household kitchens across Kerala. Chapter two examines the research methodology where the qualitative method of research is a collection of data which is generated in verbal form. Observational surveys, depth interviews, open ended questionnaires, expert discourses and discussions are studied. The design of the research and methods of data collection and data analysis are discussed. In chapter three, the data obtained from primary research are analysed and interpreted to better understand the outcomes of the research. Chapter four summarises the findings, details the thoughts and opinions of the researcher and determines the scope for future research. At the end of the research, the researcher provides a bibliographical collage of notable works cited and referred to in the process of carrying out this study. 1.7 Kerala A Melting Pot of Cuisines Kerala cuisine as experienced today is an amalgamation of three different traditions Muslim, Christian and Hindu. Though all of them are made up of sub-denominational and regional practices and tastes, the Hindu tradition also has caste differentiations and overtones. 1.7.1 Moplah Cuisine The Malabar region of northern Kerala is the birthplace of the distinctive cuisine of the Moplahs, the Muslims of Kerala. The term Moplah derives itself from Mapillai, which means bridegroom or from Mahapillai which means a person held in high esteem. These Muslims are descendants of Arab traders who married local Kerala women, later expanding their ranks by conversion (Achaya, 2007). Majority of the Moplah population are settled in the northern districts of Kerala including Malapuram, Kozhikode, Wayanad, Kannur and Kasargod. The Moplah cuisine is noted for its liberal use of a wide variety of spices. 1.7.1.1 Dietary Laws Meats eaten by the Muslims are halal. They also abstain from consuming pork and alcohol as they are forbidden in Islam. 1.7.1.2 Specialities of the Cuisine This cuisine includes many kinds of biryanis and pilafs, not simply combining rice with meat and chicken, but also with many kinds of fish a natural development of a coastal state. Instead of using the long grained basmati that is the standard for biryanis and pilafs in northern India, Moplahs use kaima rice, a local short-grained variety. The Moplah biryani is made by cooking the rice, and meat or fish separately, arranging them in alternating layers, and baking with live coals from above and below. The mutton is cooked tender, and the rice is flaky. It is skilfully spiced with the right proportions of condiments. One difference between the Moplahs and the other Muslims of India is that the Moplahs do not make kebabs. Instead they have meats in a dry form or in rich gravies. Among their specialities is roast chicken made on the stovetop, instead of in a conventional oven. The chicken is stuffed with spices and a hard-boiled egg and slowly fried over a very low heat in a deep pot. Also, wheat and meat are combined in various ways. Wheat is coarsely ground for a porridge called aleesa, or it is left whole and combined with minced meat, for a dish called kiskiya. There are some exquisite dishes that are solely the product of Moplah imagination. One of the best known and most delicious dishes among the Moplahs is neichoru, which is rice fried in ghee with onions, cloves, cinnamon and cardamom. During the fasting month of Ramadan, the evenings dinner often consists of pathiri, and meat and chicken dishes. Pathiri is a bread made from rice flour. Some are thin like a chapati, some thick, and some are deep fried. After preparation it is sometimes soaked in coconut milk to keep it soft and to improve the flavour. The word pathiri comes from the Arabic word fateerah, which means pastry. Variants of pathiri include neypathiri which is prepared with ghee, poricha pathiri which is fried, irachi pathiri which is stuffed with meat and meen pathiri which is stuffed with fish. One of the most famous Moplah dishes is a dessert called mutta-maala, the literal meaning of which is A garland of eggs. Egg yolks are cooked in syrup until they form long strands. They are then removed from the syrup and spread out on a plate. An accompanying dessert, a snow-like pudding called Pinnanthappam, is then made by beating the egg whites until fluffy, blending them with the leftover syrup, and then cooking the mixture in a steamer. The soft, white confection is cut into diamonds and served with the yellow egg strands. The Kozhikode halwa is another famous dessert of the Moplahs. The Malabar Muslims have a distinguished culinary culture that flaunts tastes and flavours bearing strong influences of Arab, Mughal and local Kerala cuisine. 1.7.2 Syrian Christian Cuisine Christianity is believed to have reached Kerala in 52 A.D., much before it reached many European countries. Syrian Arab Christians fleeing persecution at the hands of the Muslims took refuge under the king of Kerala. They left a heavy influence on the cuisine of Kerala, which might explain why Keralian food is so different from its neighbouring Tamilian cuisine. It also explains the prevalence of non-vegetarian food in Keralian dishes. Kerala Syrian Christian Cuisine is basically the name given to the unique culinary style of the Syrian Christians, who live mainly in areas like Kottayam and Pala in Kerala. 1.7.2.1 Dietary Laws The most interesting feature of the Christian eating style is that the Christians do not have any dietary restrictions. All kinds of meats and alcohol can be consumed by them. All other non-Christian communities in India have certain restrictions on what they can eat or drink. 1.7.2.2 Specialities of the Cuisine The Syrian Christians have created a whole slew of recipes for meat including beef, pork, duck and chicken. Their best known dish is a Stew which combines pieces of meat with potatoes and a few other vegetables like carrots, beans and green peas in a lightly seasoned broth containing coconut milk. The stew is usually served with Appams, which are rice flour pancakes with white and thick but spongy centres, and golden, thin and crisp lacy edges. It can be a starter at an elaborate formal meal, or it can even be eaten at breakfast. According to late Ms. Thangam Philip, the Appam is a variation of the Dutch pancake with coconut milk, while Acchappam is a derivation of Dutch cookies (Kannampilly, 2003). Idiappam is another breakfast dish of cooked rice noodles, eaten with sweetened coconut milk or a meat or chicken curry. There are many types of Appams in Kerala. While the basic ingredient for any Appam is rice flour, the other ingredients, size and shapes vary. Among other Syrian Christian dishes there are several mouth-watering preparations. Chicken is cooked either in a spicy sauce made with both red and green chillies, star anise, and crushed cashew, or with grated and fried coconut. Duck is gently simmered with coconut milk. Beef Ularthiyathu has chunks of beef which are combined with large pieces of coconut and fried together with spices. This served with Kerala Parotta is also one of the most common meals at any thattukada. Thattukadas are the Kerala version of fast food joints. Other well known preparations include beef cutlets with Sallas (a salad made of sliced onions, green chillies and vinegar), Meen Peera a dry dish of fish with grated coconut, Meen Mulakittathu a fish preparation cooked in spicy red chilly gravy, and duck roast. Kappa Vevichathu is a mashed tapioca dish made by boiling pieces of tapioca combined with ground coconut and a variety of spices. It is tempered with mustard, curry leaves, brown onions and red chilli es. It is accompanied by Meen Mulakittathu. Other popular fish preparations include Meen Moilee and Meen Mappas, both of which are cooked in coconut milk. The Syrian Christians also brought with them their love for wild game including duck, and rabbit. The incorporation of these meats with the spices and cooking techniques that existed in India already created some very masterful dishes, including the stuffed, roasted duck that is eaten as part of a traditional Christmas feast. These people have made Kerala as well known for its variety of meat dishes as for its seafood dishes. 1.7.2.3 Savoury Dishes The main snack items include Acchappam, Neiappam, Unniyappam, Vattayappam and Avalose. Acchappam is a deep-fried rose-cookie made of rice, the name coming from the frame required to make it. It is a common snack item. Neiappam is a deep-fried, chewy dark doughnut made from toddy-fermented rice and jaggery. Unniyappam is made using rice flour, bananas, and jaggery in a special type of vessel called unniappa chatty. Its shape is somewhere between a small ball and a muffin. Vattayappam is a sweet, thick pancake made with rice flour, coconut milk, semolina and sugar. Resins and cashew nuts are also added for flavour. Avalose is a dish that uses a rice-coconut combination. The rice is fried in this. It can be eaten with jaggery, coconut and bananas. It can also be mixed with jaggery syrup and rolled into a ball, the size of a lemon, and is called Avalose unda. Wine is an important part of Kerala Syrian Christian cuisine. Another attractive trait of this cuisine is the liberal use of coconut oil, coconut milk, curry leaves and mustard seeds. 1.7.3 Hindu Cuisine The Hindus were the original natives of Kerala. Their cuisine primarily consisted of vegetarian dishes earlier, although some castes included certain non-vegetarian items in their cuisine. Majority of the Hindu population are settled in the southern and central districts of Kerala including Thiruvananthapuram, Kollam, Pathanamthitta, Alappuzha, Kottayam, Idukki, Ernakulam, Thrissur and Palakad. The Hindus of Kerala constitute primarily of three castes, including Ezhavas, Nairs and Nampoothiris. 1.7.3.1 Dietary Laws Consumption of beef and alcohol is strictly prohibited among all Hindus of Kerala and doing so often resulted in violence or excommunication during the pre-independence era. The Nampoothiris are strict vegetarians and avoid the use of garlic and onion. 1.7.3.2 Specialities of the Cuisine The Ezhavas form the largest Hindu community in Kerala. Appam and stew are the common breakfast items. The stew varies from fish in coconut milk with bits of mango, mutton in coconut milk, or merely sweetened coconut milk. A bread speciality is nai-patthal, in the shape of a starfish. Pachadi, a curd based dish made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves is a famous dish of the Ezhavas. Desserts include various types of Pradhaman, which is prepared by boiling a certain main ingredient like green gram, banana, jackfruit or cooked rice flakes in coconut milk and flavouring with palm jaggery, cardamom and ginger powder and tempering with fried cashew nuts, raisins and coconut chips. The Nairs form the second largest Hindu community in Kerala. Traditionally, majority of Nairs were non-vegetarians as consumption of fish was permitted, while some sub-castes were strict vegetarians. Chicken and mutton dishes are also prepared in many Nair homes nowadays, but they were prohibited earlier. Breakfast items include Puttu, which is a steamed rice cake. Rice powder is moistened and layered with fresh shredded coconut and steamed in a special utensil called a puttu kutti. It is accompanied by either kadala (chickpea) curry, bananas, sugar, papadam, egg curry or boiled green lentils. Certain vegetable varieties though eaten by all Keralites, have special Nair associations. Popular dishes include Sambhar, Aviyal, Kaalan and Olan. Aviyal is a mix of a variety of vegetables including beans, carrot, yam, drumstick, etc. which are cooked with curd, ground coconut, shallots and turmeric powder and seasoned with coconut oil. Kaalan is prepared using plantain, curd and coconut. Olan is a dish of white pumpkin and dried beans cooked in coconut milk and coconut oil. Ada Prathaman and Paal-Payasam are common dessert items. The domestic cooking of meat and chicken by the Nairs is spiced and uses a great deal of coconut and coconut milk which tempers the dish to mildness. The Nampoothiris are Brahmins. Thoran is a chief dish of Nampoothiris. It is a dry dish made by stir frying vegetables with coconut and some spices. There are a variety of thorans, including cabbage thoran, carrot and beans thoran, ivy gourd thoran, etc. Thorans can be made with almost every vegetable. 1.8 Onam Sadya Onam is the most important festival of Kerala and is celebrated by all Keralites. It occurs during Chigam, the first month of the Malayalam calendar, which is between August and September. It marks the homecoming of the legendary King Mahabali. At the core of the festival is the Onam Sadya or Onasadya, a feast of almost 13 to 15 dishes. This can go up to 30 dishes at sadyas served in hotels and temples. Some of the main dishes include Sambar, Erisseri, Parippu, Thoran, Olan, Kaalan, Pachadi, Injipulli, Aviyal, Plantain Chips, Sharkara Varatti, pickle and Pappadam. Desserts include Paalada Pradhaman and Parippu Pradhaman. The sadya is always served on a banana leaf and is a completely vegetarian meal. 1.9 Earth, Stone and Metal The Cooking Utensils of Kerala The best known Malayali cooking utensil is the uruli made of bell metal. It is circular, squat and wide-mouthed and comes in many sizes. The other metallic utensils are the charakku, a large round cauldron with handles on either side of the rim, and the vaarpu, a large pan made of bronze. All these utensils are used to make payasam, sambar and curries, except kalan, pachadi, chutneys and pickles as they are sour. These dishes are made in a kalchatti, a utensil carved out of soft stone, with a mouth wider than its base. Generally a kalchatti is tall with the height being more than the circumference. The uruli, charakku and kalchatti get hot gradually and retain heat for some time, hence they are used for cooking everything except rice. The cooking of rice is done in a chembu, a low, wide-mouthed utensil made of copper a metal that heats quickly. Various long-handled metal spatulas of different types are used for stirring payasam and different types of gravy items. Generally wooden ladles are used for the vegetables so as not to bruise them and to transfer rice from the chembu into the serving baskets. Fish is cooked in a flat-bottomed, open-mouthed terracotta vessel called the meenchatti (meaning cooking utensil for fish). The Kerala style of preparing fish generally calls for slow cooking. This leads to two problems. The curry could easily brown and stick to the base of the vessel and stirring it could lead to the disintegration of the fish. Holding the rim of the vessel with both hands and swirling the curry around prevents these mishaps. The structure and design of the meenchatti allows for all these. It retains heat inside for a long time, thus aiding in slow cooking, and remains just warm enough on the outside, to permit the gentle swirling. The kadhai is used for all stir-fried dishes and for deep frying. In Malayalam, the kadhai is called cheenachatti. The appachatti is used for making Appam, the sevanazhi or idiappam press for Idiappam, and the puttukutti for puttu.

Alcohol Use during Pregnancy Linked to Hyperactivity in Children

Most women understand that drinking alcohol during pregnancy can cause physical and mental birth defects. Multiple studies indicate women who drink three or more glasses of alcohol at any one occasion in early pregnancy increase the child’s risk of developing alcohol disorders by 21 years of age (JAMA and Archives Journal, 2006; British Medical Journal, 2005) and is also linked to higher incidents of hyperactivity I children (British Medical Journal, 2005).Conversely, the National Institute of Alcohol Abuse and Alcoholism (NIAAA) reveals that â€Å"data on the relationship between FAS and hyperactivity are inconsistent† (Jacobson & Jacobson, 2003).Studies conducted by the NIAAA, indicate hyperactivity of clinic–referred patients â€Å"may have been caused by social and environmental factors, such as co–occurring attachment disorders, anxiety, and post–traumatic stress disorder† (2003, Hyperactivity and Attention, para 3).Fetal Alcohol Syndrom e (FAS) was first identified in 1973 has reached new levels in terms of research and relevance to other birth defects (Locke-Wellman et al, 2000), including the hypothesis that â€Å"alcohol consumption in doses not generally associated with alcohol problems can produce a variety of neurocognitive deficits in the absence of effects on growth and morphology† and â€Å"appear to have a continuum of neurobehavioral morphological and developmental effects† (e.g. hyperactivity), (Locke-Wellman et al.,2000,p. 661).Understanding HyperactivityThe National Institute of Neurological Disorders and Stroke (NINDS) defines hyperactivity –as applies to this report- as Attention deficit-hyperactivity disorder (ADHD), which is a neurobehavioral disorder affecting 3-5 percent of all American children (Attention Deficit-Hyperactivity Disorder Association, 2007). ADHD interferes with an individual’s ability to focus (stay on a task) and to exercise age-appropriate inhibition (cognitive alone or both cognitive and behavioral) (NINDS, 2007).Warning signs include what may appear as ignoring verbal instructions, lack of organization (personal and school work), fidgetiness, excessive talking, inability to finish chores and homework, and problems paying attention to and responding to details (NINDS, 2007;Attention Deficit Disorder Association, n.d.). While hyperactivity at any level is most common in the younger years up to the early teens, there are many whose condition continued into the adult years (Ibid).Research Supports Alcohol’s Link to HyperactivityMore than 20 years ago, studies first revealed alcohol use during pregnancy as a valid link to hyperactivity. In effect, children who were administered the Schedule for Affective Disorders and Schizophrenia for School-Aged Children (KSADS) who showed signs of hyperactivity were born to mothers who admit to drinking during pregnancy (Coles et al., 1997; Chambers et al., 1985).In 1989, Archer et al. i ndicated a need to study specific factors (e.g. dietary sensitivities and fetal alcohol damage) that may be important for subgroups of hyperactive children. However, the authors add that this findings are â€Å"unlikely to account for the syndrome as a whole† (Archer et al.,1989, p. 18).When covering substance use and abuse, Archer et al. (1986, 1989) reported on an earlier study by Weiss et al (1979), explaining that follow-up findings on substance use and abuse (both alcohol and other compounds) have not been consistent, of which Jacobson’s theory (2003) supports citing that potential reasons for these inconsistencies includes differences in geographic study locations, the birth years of subjects, attrition rates, data collection procedures, definitions of use and abuse, and varying degrees of co-morbidity (e.g., ADHD symptoms and conduct problems) across studies (Archer et al, 1986, 1989).Conduct problems in the early adolescence of hyperactive children have been co nsistent in most studies, of which Weiss et al (1979) reported that â€Å"at [the] follow-up mean age 13 years, 25 percent of formerly hyperactive subjects showed a history of antisocial behavior, 16 percent were referred to juvenile court, and 3 percent (2 of 64 subjects) were placed in a reform school†¦teachers reported that hyperactives exhibited more conduct problems than controls† (p. 1350).Ackerman et al (1986) acknowledges the findings of Weiss et al. (1979) citing that when comparing hyperactive, hypoactive, and normoactive learning-disabled boys and controls in a 4-year follow-up (mean age 14 years) the results indicated a three to sixteen fold increase in comparatively serious behavioral problems (e.g. breaking and entering, aggressive acts in school, and serious incorrigibility) in the hyperactive group (Ackerman et al., 1986; Weiss et al, 1986).However, all studies reveal that the outcome in late adolescence and young adulthood is less clear.

Elements of Democracy and Constitutionalism Essay

The 16th president of the United States of America explained it succinctly. Democracy, that is. Democracy is a government system adopted by many nations. It is perhaps one of the oldest forms of political rule, one that transcends over time.. Democracy and constitution are just two of the numerous theories that origin in Greece, one of the oldest cradles of civilization. Democracy takes its root from the Greek word which means rule by the people (Johnston, 1987). It is different from other types of government system such as dictatorship or totalitarian (1987). Democracy occurs when people choose its government, or those who will lead them. Democracy dates back to prehistoric times. Some anthropologists, for instance, have unearthed democracy in tribes (1987). It is called â€Å"primitive democracy† wherein a tribal council rules a certain tribe (1987). The council is usually composed of families and clans (1987). The Iroquois Confederacy, which ruled some parts of the United States, is another example of democratic institution (1987). It is even said that the Confederacy contributed to the creation of the US constitution (Cook, 2000). Democracy has several political, economic and social characteristics. One of its vital political characteristic is that men are equal before the law, meaning everyone is entitled to equal right, to participate in all political decisions (Johnston, 1987). Each has the right to vote or choose. During the Athenian government, adult male citizens convened to address public issues. As democracy continued to become popular, especially in Europe and America, the right to vote was adopted, but was limited to male land owners (1987). It was only during the 20th century, wherein women in nations practicing democracy were given the right to suffrage (1987). Another prominent element in democracy is freedom of expression. This pertains to the liberty to express one’s self through speech, press and assembly (Johnston, 1987). Through freedom of expression, views on certain issues would be addressed. The English, French, and American revolutions were geared towards achieving freedom of expression (1987). Basic to democracy is the idea of majority rule. In a democratic nation, a consensus should be achieved. While the majority is generally followed, minority rights are also taken in consideration (Johnston, 1987). The minority’s purpose is not to contest the majority but to give alternatives (1987). Furthermore, one economic characteristic of a democracy is to have equality not just in political areas but in economic as well. Democratic nations have labor unions to address the welfare of the workers (Johnston, 1987). Some countries like the United States passed laws on regulating employment-related issues such as wages and Social Security (1987). Likewise, democracy affects the social distinctions of a nation. Democracy curtails differences on sex, wealth, birth, race and religion (Johnston, 1987). The 14th Amendment to the United States, for example, states that a citizen must be granted all rights (1987). In Greece where the term democracy derived, democracy arose when the middle class comprising merchants, started to gain power (Johnston, 1987). It used to be that tribal systems were dominant in Greece (Rabb, 1987). The period, which was known as â€Å"Age of Kings† had mini-monarchies in Greece (1987). However, by 1000 BC to 500 BC, people started to rethink about the government. By this time, the idea of popular government had started to crop up (1987). A popular government is defined as a government wherein people should not be under the control of others (1987). This popular government concept is the precursor of what is not democracy. Athens was the place where the Greeks first experience democracy (1987). As stated earlier, Athenian democracy practiced voting, although was limited to citizens and men only (1987). It was also during this time that Socrates, the great Greek philosopher, was sentenced to death (1987). When Alexander the Great of Macedonia conquered Greece, the popularity of democracy faded. During the Roman period, the Roman tribune was tasked to stand in for the people or the plebian (Johnston, 1987). The plebian comprised the lower class. It was the Romans who idealized that citizens should be equal before the law (1987). In 16th century, the growth of European trade proved to be a platform for democracy to expand (Johnston, 1987). Throughout Europe, the rising middle class started demanding for recognizing their rights (1987). In England, for instance, free enterprise capitalism developed (1987). In France, advocating on democracy was prohibited especially since the country had absolute monarchy as its type of government (Johnston, 1987). However, some French writers and philosophers started propagating the idea of democracy (1987). Voltaire wrote on the freedom of speech; Baron de Montesquieu drafted a model of a government structure wherein the executive, legislative, and judicial branches are of equal power; and Jean Jacques Rousseau advocated on an equal society (1987). These are just examples of ancient democratic practices. Another Ancient Greek political idea is the constitution. The great Greek philosopher Aristotle used the term constitution to pertain to government forms- either good or bad (Safra, 20002). According to Aristotle, monarchy and aristocracy are good constitution whereas tyranny, oligarchy and democracy are bad constitution (2002). A constitutional government has several elements-procedural stability, accountability, representation, division of power, openness and disclosure (Safra, 2002). Procedural stability means that basic laws of the government must not be changed randomly (Safra, 2002). The government must provide it citizens the laws so that its citizens would know the consequences (2002). Accountability pertains to the government’s responsibility to its citizens (Safra, 2002). It is executed through processes such as elections, fiscal accounting, and referendum (2002). Representation states that the people who have been elected should serve as representatives of their constituents (Safra, 2002). Elections ensure that citizens are well represented by those elected. Constitutionalism allows division of power [of legislature, executive, and judiciary] to ensure check and balance in the government (Safra, 2002). Since democracy sits in constitutionalism, there should exists openness and disclosure in the government. Citizens cannot participate in a constitutional government if they are not privy to the workings. It is therefore necessary to have openness and disclosure in the government, to have access to pertinent documents. Constitutional government has been practiced by several countries. Former colonies of Great Britain in Asia and the Caribbean such as India and Nigeria had adopted constitutional form of government (Safra, 2002). European countries such as France, Germany and Italy have likewise adopted this form of government. In France, for example, its previous government had been absolute monarchy. The constitution of the Third Republic was established in 1870 (Safra, 2002). It was followed for roughly 70 years until the German invasion (2002). In the constitution of the Fourth Republic, the average cabinet life became shorter because the government had to deal with the Algerian independence movement (2002). The constitution of the Fifth Republic provides power to the president to abolish the Parliament (2002). The U. S. constitution, on the other hand, copied most of its phrases from the British constitutional vocabulary (Safra, 2002). The English constitution was the effect of custom rather than a premeditated consultation. Parliament was the product of the Curia Regis or the King’s Council (2002). The US constitution was amended for its own use. The constitution states that the US government has three branches – executive, judicial and legislative. It was signed on September 17, 1787 (Constitution of the United States, 2000). The US constitution serves as the foundation of the US government. It is divided into three parts- the preamble, articles and amendments (2000).

Production Of Textile Fabrics Is The Purpose Business Essay - Free Essay Example

Sample details Pages: 6 Words: 1670 Downloads: 10 Date added: 2017/06/26 Category Business Essay Type Research paper Did you like this example? The company is types of Functional Departmentalization, which is potential efficiency gains by having people who work in the same areas operating together, better co-ordination of each function, decision authority is centralized at the top of the organization. Product departmentalization, all of the activities surrounding a product group can be coordinated and supported, allow specialization within product groupings. Divisional design structure is based on the product departmentalization approach, the organization is divided into separate divisions often based around a product or type of service. Don’t waste time! Our writers will create an original "Production Of Textile Fabrics Is The Purpose Business Essay" essay for you Create order Process departmentalization, jobs are grouped together on the basis of workflow, allows for efficient flow of process activities. Geographic departmentalisation are arranged based on the geographic area they exist in, can look after the unique needs of each geographic region more effectively and efficiently. 1.2 Mark (CEO) Chief Executive Officer, the most senior management is responsible for the day-to-day operation and management of an enterprise, also known as the Chief Executive Officer. Decision-making, all of the companys major operations of matters, including financial, operational direction, increase or decrease of business Participate in the decision-making of the Board of Directors, the implementation of the resolutions of the board of directors Presided over the companys day-to-day business activities; Foreign contracts or processing business The appointment and removal of the companys senior management; Business conditions six regularly report to the Board and to submit an annual report. The other responsibilities of the CEO can also establish, consolidate or change the corporate culture, team building, etc. Carl (Operations Manager) Planning, directing or coordinating the company or the activities of public and private sector operators. Responsibi lities include formulating policies, managing daily activities, to plan the use of material and human resources. Responsible for the day-to-day management of the small business owners or managers Quality Control Manager Process inspection: OQC Finished products inspection: IQC Feed examination: IQC Factory inspection: OQC Research and Development Manager Research and development program to develop new products, the demonstration project feasibility; Monitor the progress and quality of the management of research and development work; Study of new product development, according to the requirements of customers in different areas, to come up with effective solutions. 1.3 a) Mark has been assigned a goal of optimizing the production and improve the quality of the finished garments to the required level within six months. Has identified that the QC department is performing an excellent job with regards to identifying the quality issues during the production process. b) Management skills refers to the the managers exercise effective management functions required knowledge, skills, abilities and attitudes. Technical skills Human skills conceptual skills Management skills c) 1). Refers to the familiar and proficient in the knowledge of a particular area of ÃÆ' ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒ ¢Ã¢â€š ¬Ã‚ ¹ÃƒÆ' ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒ ¢Ã¢â€š ¬Ã‚ ¹expertise, such as engineering, computer science, finance, accounting or manufacturing. These skills are important for lower-level managers, because they deal directly with employees engaged in the work. 2). Managers to the staffs enthusiasm and confidence with good interpersonal skills, these skills are e ssential for all levels of managers. 3). The managers of the complex situation abstraction and conceptualization skills. Use of such skills, managers must be able to organization as a whole, to understand the relationship between the various parts, imagine how organizations adapt to it in which a wide range of environments. Especially for senior managers, this skill is very important. 4). Interrelated and mutually overlap. Skills is not simple, repetitive behavior, which exist in a complex system. Effective managers must rely on a variety of skills to the combination of specific results. 2.1 a) 1. Motivating others is linked to leadership -Leadership is a critical element of the motivation process 2. What managers understand about motivation- has a major impact upon their management practice. Trait Approach , in this approach, leadership is understood by identifying the personal characteristics of leaders.-Therefore leadership is determined by leaders own personal characteristics believed to be taken from birth. Hence, it is assumed that leaders are born but not made. Do not consider environment There cannot be generalization of traits for a successful leader. No evidence has been given about the degree of the carious traits need to be an effective leader There is a problem of measuring traits. There have been many people with the traits specified for leaders, but they were not good leaders. b) Identify and explain the leadership styles of Adam, the Knitting Manager, and James, the Dyeing Manager giving evidence from the case study to support yo ur comments. Adam the knitting manager Autocratic style -Leader makes decisions without reference to anyone else. -High degree of dependency on the leader -Can create de-motivation and alienation of staff -May be valuable in some types of business where decisions need to be made quickly and decisively James the dyeing manager Laissez-Faire style -The leadership responsibilities are shared by all -Can be very useful in businesses, where creative ideas are important -Can be highly motivational, as people have control over their working life. -Can make coordination and decision making time-consuming and lacking overall direction -Relies on good team work -Relies on good interpersonal relations c) The leadership theorists from another angle, a lot of leadership theory called charismatic /Tools. Three characteristics: charismatic leadership to provide vision, inspiration and action-oriented. Provides a vision: to create a blueprint for the future , or forward-looking statements that are recognized by the people and inspire peoples enthusiasm for the future state by creating vision, to strengthen peoples sense of responsibility, to provide a common goal, and to set successful way for people. Encouraging: in this leadership role is to provide power directly to the organizations employees and motivate them to action. Action-oriented: leaders help people to action from a psychological perspective, the challenge. Tools The first is to invest time to establish a structured leadership team, this team with the corporate strategic synergy, and at the same time to create a structure, this structure clearly express the organization needs what type of behavior. Systems involved in this process [1] to set goals, establish standards, define roles and responsibilities; instrumental leadership is characterized by control, which involves the creation of measurement, supervision, behavior and results assessment and management behavior the third factor is the consistent returns, and procedures; made ÃÆ' ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒ ¢Ã¢â€š ¬Ã‚ ¹ÃƒÆ' ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒ ¢Ã¢â€š ¬Ã‚ ¹to reward and punish behavior consistency requirements on employee behavior change. 2.2 a) The force that stimulates and energises an individual to willingly apply his or her skills and knowledge to towards achieving oragnisational goals which consequently meets personal goals. Motivation is -individual (intrinsic) -intentional: under the employees control -multi-faceted: what activates and energises it? -direction and choice of behavior Goals met to a high standard, Mark has identified, the operation department is much disorganized and that Carl, the General Manager Operation ,is firm and strict and finds it hard communicating at all levels. The production is usually held-up in the stitching section as stitching staff are either out of accessories or waiting for fabric through the dyeing and finishing sections. b) Advise Adam, the Knitting Manager, of four ways he might motivates his staff so they will remain with the company. Make sure you explain -what he must do and -How he might do it Adam can creating some activities to let the staf f join. Make sure they can have some rest after woke, it can be singing, watching movie. Theme Activities Act Through different theme activities, encourage their employees to learn and motivated to demonstrate self, resulting centripetal force cohesion Emotional investment law Emotional factors enthusiasm has a great influence on peoples work. The hotel can often take the feelings incentive: staff birthday celebrations (leading to congratulate, send birthday cake, birthday feast, dance, etc.), sick visits, assistance to needy families. Psychological counseling Hotel enterprises to adopt strict institutional management, management level is more distinct. Combined with some grass-roots management personnel management method is simple, brutal, over time, will inevitably undermine the enthusiasm of staff. Interest excitation method The interest is to promote employees to work the best power. Based on the staff personal interests as well as the work requires, hote l managers to help employees through the two-way choice to find interesting work, resulting in a lasting incentive effects. 2.3 1. Assess ability and training needs 1 response assessment: Response assessment questionnaires optimization problems. For example, how to deal with the problem in registered or bearer? How to deal with the problems of the lecturer Fudge students? How to solve the problem of non-trainees to participate in training and assessment results look good? And so on. 2. Learning assessment: Single assessment method, just use the test questions. Results unconvincing, I do not know how to use what indicators and charts to analyze the data 3. Behavioral assessment: The method is a single, complex, and only use the action plan, or a 360-degree questionnaire, and each class using the same method, and made the sector very tired, very exclusive. 4. Rating: Do not know what kind of class to evaluate results, under what conditions can the results of assessment. b) Know how to behave High moral character is vital to success. It will be a man, and others like you, are willing to cooperate with you, make it easier to succeed Passion Enthusiasm sometimes more important than the leader to both even more perfect. Produce lasting enthusiasm one way is to set a goal, work hard to achieve this goal, and the goal is reached, and then set the next target, again strive to achieve, to do so can provide the excitement and challenge maintain enthusiasm in fall. Lifelong learning Scale leader constantly learning will enterprises better measure of corporate success is the ability to innovate, and innovation comes from learning, not learning reading would be no new ideas, there would be no new strategy and the right decisions. Leadership, decision-making ability to learn. Effective communication Effective communication between the leader and the led, is the essence of the art of management. Win recruits Dream no matter how great bus iness leaders, Without the recognition and support of the supporters, the dream is just a dream. If you say that leaders need to have a special talent, and that is the ability to feel the purpose of others.