Original Writing Essay Example for Free

Original Writing Essay I am the princess awaiting rescue in the quiet corner of the ballroom. I stand silently gathering dust in the shadows, grinning with gapped black and white teeth. The pungent odour of rising damp impregnates the air. Lonely and deserted by the warm affectionate hands I once knew and loved, shudders trace the length of my now slackened strings. I can still feel the faint, muffled trembling in my worn hammers of a serene piano concerto. I remain here reminiscing of times gone by; dreaming about rhapsodies of the great composers, sonatas with their heartbreaking refrains casting their sweet melodies out into the hearts of my listeners. I held the power to move people and touch their very souls. My waltzes floated dreamily like a single cloud in a clear blue sky drifting peacefully into the distance. I look back on my past at all the things I have experienced: my debut in the grand concert hall, the first time I felt the touch of his hands pounding passionately on my keys, I remember shaking with nerves as the critics watched and listened attentively, waiting for mistakes. We, my old friend and I, had travelled the length and breadth of the country together enchanting audiences with our music. Each week we would embark on another journey to take us to a new hall, each as grand as the last. The venues with their elegant, majestic decor were visited only by the noble and wealthy people in society. It felt fantastic to be associated with the upper class. They were women who could afford to wear the most opulent of gowns made with the finest silks, taffetas velvets and brocades; all of which were accompanied with stoles derived from the best pelts of fur that money could buy- the most popular of which being mink, ermine and fox. Their partners, of course, were dressed just as magnificently in their white tie evening suits. They looked somewhat like penguins in their expensive attire. I often wondered if it was the actual music they had come to listen to or just an excuse to show off their prosperity; the value of their wives jewellery alone could well have paid a kings ransom! How I miss the anticipation and the adulation that each concert brought; the scores of fans applauding and cheering for an encore for which we jumped at the chance! We would play for ages after the scheduled end of the show; this was my favourite part of the performance because we always made an unforgettable exit! We amazed crowds like this every night; they all loved us and our music. But, as the saying goes, all good things must come to an end. The popularity of such grand events began to dwindle; the new recordings brought the great concertos into ones front room. Peoples leisure time was spent in the comfort of their own homes and they much preferred to spend their evenings at the newly developed moving pictures. Then came the Great War. All the men were sent away to foreign lands to fight for their country. War, as they say, can be a great leveller; a rich man can be killed with a bullet just as easily as a poor man. Peoples priorities altered, it wasnt thought to be patriotic to flaunt ones wealth as had been done before. Nobody came to watch our shows: there was no one to escort the ladies, and they no longer felt the need to show their prosperity. Our shows were all cancelled. We were no longer needed; no longer wanted. It broke his heart knowing that we could no longer perform together. Not long afterwards, he went bankrupt. He lost everything: his house, his livelihood, his possessions; and me. I was devastated, how could I cope without him to love and comfort me? Who could be there for me? Most importantly, what would happen to him? I was so confused, my life had been turned upside down and I didnt know if Id manage. I knew he loved and cherished me, and the last thing he wanted to do was sell me, but he found himself in financial dire straits. He did what he had to do and I cant condemn him for that. Nobody said that life should be fair. As the day of the auction loomed the atmosphere in the house was fraught. Complete strangers rummaged ruthlessly through all that was dear to him. The workmen pulled apart his home and left nothing behind. They had no respect for his privacy or his dignity. All his worldly goods were auctioned to satisfy his creditors. The items were sold for a pittance. I was sold there and violently shoved inside a small white transit van. It was not quite the transport I had become accustomed to, but I didnt really have a choice in the matter. I made my final journey to where I am today; isolated here in the corner, being tortured by incompetent, untrained and inept hands, making a tuneless drone where once beautiful melodies had been played. I hope one day my prince will come rescue me from the depths of my despair; stuck here in this cold, damp dining room fully exposed to the gales blowing through the open window. I long for the caress of someone who truly understands my worth; and I can only hope that someone can appreciate me half as much as my friend did. I resign myself to the fact that I am no longer the youthful princess awaiting my prince, but a dowager condemned to a life of solitude. I now realise that life doesnt always go the way you plan. I will always miss him but losing him has made me appreciate all the happy times we spent together and all the fond memories we share. 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Molecular Gastronomy During Cooking Media Essay

Molecular Gastronomy During Cooking Media Essay The art of cooking is as old as humanity and cooking is such an important part of our world which obviously needs scientific attention. Although science has contributed to food safety, hygiene and nutritional aspects, little has been done towards innovation and invention of new dishes. The ancient Greek words, gastro means stomach and nomos means law, collectively termed as gastronomy, which in contemporary hospitality industry means food and culture. It generally refers to the study of relationship between food and culture with interdisciplinary approaches. This literature attempts to explain molecular gastronomy, its origin and evolution, along with its relevance and contributions to the contemporary hospitality industry. Cooking and gastronomy Even though molecular gastronomy has attracted media attention for quite a while, still there is confusion about the true meaning of the term. To explain this, cooking and gastronomy has to be distinguished first. Cooking is the preparation of raw food into edible, whereas gastronomy is the knowledge of whatever concerns mans nourishment. Gastronomy is about chemical and physical transformation behind the preparation of any food, for example, the reason behind egg white puffs up when whipped or mayonnaise becomes firm. (This, 2006). According to HerveThis, the science of food is not new but dates back to second century BC, when preparation of meat stock-the aqueous solution obtained by thermal processing of animal tissues in water-has been of great interest. Since then, scientists have been interested in food and cooking which gave way to molecular gastronomy. If culinary history is scrutinised, it will be clear that, initially food experts studied the culinary science to steer clear of blind assumptions and unscientific ways of cooking. But today, the science of food has reached its extreme in the form of molecular gastronomy, which chemically examines the food and cooking in its molecular level to give a new face for cooking and change the total concept of commercial cooking in near future. Molecular gastronomy The scientific discipline dedicated to culinary industry and to gastronomical phenomena in general has been called molecular gastronomy the late Nicholas Kurti and HerveThis (This, 2005). Molecular gastronomy can also be defined as a field that attempts to improve the culinary techniques through understanding the composition and chemical transformations occurring in food during the process of cooking (Ankeny, Year Unknown). Gastronomy or molecular gastronomy is the science just like any other science in the world, which studies the cause and effect of anything that happens during cooking including the structural difference in same cooking ingredients of different quality, which have an effect on the final product. If we can answer the question, we can correct a mistake, use this knowledge to improve the cooking process or even invent new dishes or ways to prepare food. For example, if we know that when an egg is cooked, water evaporates, the proteins denature and polymerize to enclos e water, we can even use substitute methods to cook it, like adding alcohol to it, which denature the egg proteins and gives the same result. Molecular gastronomy also deals with the study of human senses and perception of taste, aroma, texture and temperature, in short, the sensory science known as chemesthesis (berham et. al, 2010). It studies the perception of senses in molecular level in order to understand how different dishes are perceived as awful, average, good or delicious, when they are made of similar ingredients. Although chemesthesis of human beings are the same, people of different genre appreciates different types of food. For example westerners cooking style is entirely different from Asians, and while Asians appreciate spicy food, most westerners do not. At a glance, molecular gastronomy can be described as applying the techniques of food scientists to fine dining drying, liquefying, gassing, freezing and generally transforming ingredients into surprising new forms and textures while maintaining the flavours. Early converts include French two-star chef Pierre Gagnaire, who added scallops with liquorice milk to his menu in 1991 (Hill. B, 2009). Aim of molecular gastronomy Being the science of cooking, molecular gastronomy has a few aims in the field of domestic and commercial cooking. It endeavours to remodel and scrutinise existing recipes, introduce new tools, products and methods, invent new dishes from the acquiring knowledge and use the appeal of food to promote food science (This, 2006). Before analysing the aims, a significant question is that, who is actually interested in molecular gastronomy? Is it the chefs who are interested in chemical and physical science of food or scientists who are interested in food and cooking? Answer could go both the ways. Chefs are always interested in innovation in culinary art, which obviously needed scientific help to explain the reasons for transformation that occur in the cooking process. For remodelling a recipe or innovating a new dish they had to understand what actually happens to any food when it undergoes different forms of cooking. For this reason they needed scientific help to explain the reasons behind any cooking process or transformation. But at the same time, scientists are interested in the scientific aspects of food rather than innovation and remodelling recipes. Hence, molecular gastronomy can be said to be teamwork of food science and cooking or in other words, chefs and scientists. However, chefs made use of scie ntific explanation of cooking processes which resulted in innovation in food industry or more apparently molecular gastronomy. But today, with worldwide recognition of molecular gastronomy, it has evolved as a collaboration of chefs, scientists, companies in food industry and culinary schools. In addition, efforts are being made to incorporate the new science into culinary schools to impart knowledge of molecular gastronomy into upcoming industry professionals to provide a new visage to the food and beverage industry. Continuing with the aims of molecular gastronomy, remodelling and scrutinising the existing recipes is one of the primary attempts, initially by educating the professionals about the chances of scientific approach to cooking art. Complex disperse systems formalism (This, 2006) was introduced to describe the microscopic structure of preparations with different phases, to help in this attempt. Consequently, many of the existing recipes has been modernized or modified to correct the mistakes, attain a better product and to better favour the palate of the customer. Educational efforts are equally important to standardise these remodelled recipes to achieve consistency. For this reason, several programmes were introduced in culinary schools internationally. In 2001, the experimental workshop on flavour was created in French schools. Universities in various countries, such as the Netherlands, Denmark and Argentina have set up professorships in this discipline. Since then, Canada and France have introduced new syllabus for culinary schools to include knowledge obtained from molecular gastronomy. In 2005, the Institute for Advanced Studies on Flavour, Gastronomy and the Culinary Arts was created in Reims, France, to promote gastronomy knowledge, including molecular gastronomy. New or remodelled recipes to a great extent involve new cooking techniques which need new systems and tools. So, quite obviously, molecular gastronomy is introducing or giving way to new cooking tools and techniques, taking the art of cooking into another level. In terms of new products, with the help of molecular gastronomy, it is now possible to customise the food to the need of different people with different diet requirements, without restricting the taste and palatability of their meals. For example, now a day, caviar can be artificially made (in fact something looks and tastes like caviar) from fruits and chemicals. Similarly, using the secret of food chemistry, different ingredients can be used to make several dishes which look, smells and tastes like original dishes, which have no ingredients of the original dish. Even though the dishes tastes and feel like original, the ingredients can be different, thus giving us an opportunity to try different dishes with in the diet restr ictions or in other words, altering an unhealthy food into healthy one without altering the original taste of the same. Health programmes that promote a balanced diet cannot succeed if people are unable to make intelligent choices about food. Traditional cooking is not a guarantee either for healthy food or for a rational preparation of food. This is where the scientific programme of molecular gastronomy can be useful. Science is the basis for new technology and innovation and it is not different in gastronomy. The achievements of science in the field of gastronomy have won a definite recognition worldwide. However, for chefs, and hopefully scientists as well, the main aim is to surprise and delight their guests with exciting, tasty and healthy food. Molecular gastronomy in contemporary hospitality industry With the development of tourism industry, the science of domestic and commercial cooking has moved from the hands of a few key players to the dominion of serious scientific venture. In the context of serious competition, every element in the food service industry is striving to adopt innovation and novelty using technology, to which molecular gastronomy has given a new face of distinctiveness. The cooking chemistry or molecular cuisine has helped the modern restaurants to a great extend to enhance cooking speed, service speed and very obviously the food quality along with the ability to keep the food fresh. A few techniques in molecular gastronomy Colloids Colloid is a chemical substance dispersed in molecular level evenly throughout one another. The particles of the dispersed substance are only suspended in the blend, unlike in a solution in which they are totally dissolved. This takes place because the elements in a colloid are larger than in a liquid. The colloidal system is used for making different types of foam, solid gel, emulsion and solid emulsion. Lecithin (Lecite) Lecithin is phospholipids extracted from soybean, partially water-soluble, and an emulsifier that helps fat and water stay together. For that reason, it is often added to chocolate, cheese, margarine, and salad dressing. It has health benefits, such as reducing cholesterol intensity. It is often added to flavoured liquids and then mixed to generate foams that are topped onto dishes to offer added appearance and texture. Maltodextrin powder Maltodextrin is a complex carbohydrate consisting of dextrose (glucose), maltose, maltotriose and higher polysaccharides. Maltodextrin is used in a wide variety of products, extending from bodybuilders, animal trainers (horses and greyhounds) to pharmaceutical manufacturers. Tapioca maltrodextrin is a popular product used to make powdered oil and fat products such as white truffle powder, and olive oil powder. Guar Gum Guar is a white free flowing powder, completely soluble in hot or cold water to form a tasteless, odourless, non-toxic solution. Guar gum powder has five to eight times the coagulating power of starch. It is mainly used as a binding agent, mixtures, thickener, and emulsifier in food products, such as cheese spreads, ice cream and other frozen desserts. Methylcellulose This forms a gel when heated, and melts into liquid when it cools. This is similar to gelatine. This quality can improve a food if it undergoes heating in its preparation and requires stability at cooking temperature (for example: preventing a sauce from thinning out). It is used as a binding agent for foods that need to keep their parts collectively. Products such as pasta, vegetable burgers, onion rings, and potato products are improved by its combining strength. This is due to its cohesive nature at low temperatures and the structural integrity at higher temperatures. Implementation and provision of MG in hospitality industry Molecular gastronomy principles, practices and provisions items have captured the intellect of both the chefs and their customers worldwide. Although initially intended to cater for the high purpose of the gourmet market, molecular gastronomy has been welcomed in assorted areas of the hospitality industry. Useful dining restaurants, cafà ©s and bistros, avail venues, specialist bars, prestigious and mainstream hotels; and all the more establishments that specialise in pastry and desserts are incorporating this style of cuisine to assorted degrees into their operations. As any other fields, molecular gastronomy also attracted much criticism from food writers and chefs around the world. Many established chefs did not accept molecular gastronomy as scientific gastronomic phenomena but labelled it as temporary style of cuisine (Hill, 2009). But in the context of Australian hospitality industry, hampering of successful insertion of molecular gastronomy was a lack of firsthand experience and training, which was recognized both by industry as well as the government. Another barrier facing the Australian industry is the inadequate supply and high prices for specialist food chemicals and equipments to incorporate various techniques of molecular gastronomy. The distribution of these chemicals and equipments are limited to a few suppliers and shops. Even though this is the case, Hill had identified a few restaurants in Victoria such as Fenix, Interlude and Vue de monde that offer limited molecular gastronomic techniques throughout their menus. Competition There is no doubt that hospitality industry is facing increasing competition than ever before. To withstand this pressure of competition, chefs should be able to remain innovative and attract new as well as existing customers by satisfying their demandingly increasing sophisticated expectations. In fact people are always looking for new and unique experiences. As a result of this, in recent years there has been a great emphasis on innovation, creativity and importance of innovation competency. In response, many chefs has accepted the concept of molecular gastronomy and working on it to achieve greater innovative competency and occupational competency. In his model of innovative culinary competency, Lei Hu (2010) has positioned molecular gastronomy among new technologies that helps innovation, where other factors being creativity, culture, aesthetics, product, service and management. This underpins the fact that molecular gastronomy is a scientific gastronomic phenomenon as mentioned earlier in this literature, than a temporary style of cooking. In the age of technology dominating every aspect of human life, molecular gastronomy is the new cooking technique dominating mans nourishment. Culinary tourism Culinary tourism is a relatively new industry came into being in 2003. It can be described as a subset of tourism, where tourists also consider the enjoyment of interesting and traditional or novel and innovative food and drink, while people travel. This subset of tourism promotes every gastronomic experience, with every tourist pursuit for unique and memorable eating and drinking experience. Tourists always tend to consider the local cuisine of destination or at least consider the available cuisines, as dining out is one of the top most tourist activities and nearly 100% of tourists eat out when they travel. This trend gives a huge opportunity to restaurants use molecular gastronomy to innovate and attract their patrons. Molecular gastronomy in many parts of the world has revolutionized restaurant dining experience and at the same time, led to new enjoyment and appreciation of food. A few examples include EI Bulli in Spain and the Fat Duck in the United Kingdom (Barham et. al. 2010) , two restaurants that since adopting a new scientific approach to cooking have become widely regarded as among the best restaurants in the world. This is noticeable evidence of people accepting or influenced by the new cooking science or molecular gastronomy. When we look into the tourists trends, the opportunity for success of molecular gastronomy is apparently huge. 27 million leisure travellers have participated in culinary related travel in the last 3 years in the US, while spending $12 Billion directly on culinary related activities (Schmantowsky, year unknown). The actual market segment includes more affluent people, who are highly motivated to experience unique and memorable dining experience. Studies prove that on an average, one third of total travel budget goes towards food related activities. The top six culinary tourist destinations include California (14%), Florida (10%), New York (7%), Texas (6%), North Carolina (4%) and Georgia (4%) (Schmantowsky, year unknown). Molecular gastronomy could be a catalyst to culinary tourism which has a great potential to increase tourism generated revenue and the strategic partnership of culinary schools, hospitality organisations, chefs and scientists is the key to success of it. SWOT analysis Strengths Demand: From the time restaurants started utilizing molecular gastronomy for developing new dishes, public has widely accepted the uniqueness and newness of the experience. From the chefs point of view, MG is a tool for innovation in the field to attract their customers and stay in business. Without thinking about any downsides of the technique, thus the public as well as the industry has widely accepted molecular gastronomy, while expecting and demanding more from it. This increasing demand has made or will make molecular gastronomy much popular worldwide. Hospitality industrys enthusiasm to change: from the very early time, hospitality industry is changing every now and then, because of changing trends and tastes of customers, increasing competition, technology adoptation, and varying needs of customers. In fact this is the ever dynamic industry when compared to any other industries. This enthusiasm or eagerness of hospitality industry in general provides a great opportunity to make use of molecular gastronomy in its operations and a catalyst for further changes. Thus the science of food has got great support from the hospitality industry. As technology is easily imitated now days, due to globalisation, molecular gastronomy techniques could be easily learned by enthusiast chefs around the world. Supply of raw materials: due to the increasing demand for molecular gastronomy, the demand for the ingredients also has raised especially various thickeners, stabilizers and emulsifiers. Since the success of restaurants like EI Bulli and the fat duck, in 2005-06, this demand has further elevated. The supply of these ingredients is only available in large quantities to the food industry, restricting the use of these chemicals by untrained or unprofessional people, which is on a safer side (lersch, 2007). In Australia Suppliers has positive prospects to add value and expand their product range and services to the industry. Ingredients for molecular gastronomy Weaknesses Molecular gastronomy is still gaining popularity, and the knowledge and experience of it are limited in most parts of the world within the industry and culinary training providers. It will take fair amount of time to spread throughout the industry and will take further long period for standardisation of new recipes. Also there is limited accessibility to special ingredients and equipments such as smoking machine, blow torch and gastro vac which are much needed for cooking techniques, which is a constraint for this field at the moment. Due to the scarcity and limited accessibility, most countries working on molecular gastronomy are relying on imported goods and equipments which resulted in increased costs for the same. As most countries are relying on French and Spanish resources, where molecular gastronomy originated from, there is a limitation in independent research and experiment in the field. This situation is also made worst by the language barriers between these countries. In a ddition, the existing workload in the hospitality industry provides less time to chefs for research and experiment in molecular gastronomy. Also there are limited technical books published in English language making things much more difficult. Opportunities Hill recognizes a few opportunities for molecular gastronomy in the Australian hospitality industry, which is more or less similar to many other countries. Countries with limited access to the resources could gain knowledge and skills from internationally recognised expert chefs and broaden their set of skills by integrating molecular gastronomy into the existing culinary programmes. Apart from this professional networks should be promoted with increasing research and experiments in the field. Acquiring knowledge should be transferred to culinary students and the industry professionals to develop a culture with strong gastronomic foundation. Threats When focusing on threats to molecular gastronomy, the major barriers hindering the growth are once again the increased costs of commodities and equipments due to increased demand and supply issues. Another threat is the changing trends and demand of todays customers which may lead to decreasing popularity and in turn lead to less interest among chefs and decreased need for training in this area. It is contradictory to say that customers has widely accepted and are demanding for molecular gastronomy but at the same time changing customer behaviour can hinder the growth of molecular gastronomy. This is because the popular trend created by new dishes evolved from molecular gastronomy has been widely accepted by the public due to its newness and unique nature. But once it is popular and widely available everywhere, it is not any more new or unique. Moreover, people who have tried the molecular style of cuisine may not go for it every time, but stick back to their favourite recipes, unless molecular gastronomy can create captivating recipes every now and then. However, these reasons are not at all a barrier for the growth of this particular discipline till it gains its popularity around the world. There is another aspect of molecular gastronomy which is not emphasised in any of the studies: that is about the health. Most of the chemicals which are directly harmless to human body often have side effects. So, the intense use of chemicals in the cooking process should be of great concern. For example, most of the allopathic medicines which cures disease, mostly have foreseen negative side effects causing ill health. Just like that extreme use of various chemicals in molecular gastronomy to alter the physical form of foods should be studied in detail before it is commercially popular. More over the technique to change the texture, consistency and taste of food in molecular level could be maltreated in future just like invention of atomic reactions meant for energy are later used to make atom bombs, which is now a threat for human existence. Conclusion Molecular gastronomy is a pathway to innovation in culinary industry for chefs and a wonderful new enjoyment for the customers. Even though this field of science has proved its scientific nature and uniqueness, still there is a second opinion among the chefs in the industry. This may be due to the fact that major role in this respect is limited to the French and Spanish with limited resources available to the rest of the world. Better translation of the resources and international co-operation among the professionals may help to educate everyone working in the industry, thus creating a holistic awareness about this discipline. But at the same time, while molecular gastronomy gives way to unbelievable innovations, there is a need for preserving the old traditional recipes which remain successful without any alterations for years. Molecular gastronomy is a milestone in the culinary industry, taking it into another level, while correcting the old recipes scientifically and inventing new trendy ones. Hospitality being an ever dynamic industry, and with the evolution of culinary tourism, it became essential for entrepreneurs to exhibit innovation and new trends in customer service, which is enhanced by molecular gastronomy to a great extend. Although this is the case, due to limited awareness and popularity among the public, certain areas of molecular gastronomy is still in distrust. Intense use of chemicals to change the physical and chemical properties of food is giving room for scepticism. This calls for a controlling body in each country and globally for close monitoring the work in molecular gastronomy, as there are organisations to control food hygiene and nutrition. This will provide certain norms for experiments and new recipes using the molecular gastronomic technology, before it reaches the public.

Critiques of TWAIL Perspective and Investment Law

Critiques of TWAIL Perspective and Investment Law CONSTRUCTIVE APPROACH TOWARDS INVESTMENT LAW CHALLENGING VIEWS OF THE THIRD WORLD APPROACHES The conventional view in western states among international legal scholars is that no comprehensible or distinctive Third World Approach is apparent in international law. While it remains undeniable that certain reoccurring issues trigger the same response from Third World states[1], per scholars the typical view expressed is that disparate strands do not weave together a sort of pattern.[2] Although they are grouped together beneath Third World rubric, it is a constitution of no more than ad hoc responses to discrete issues. The recognition of the Third World approach to any extent can only be categorised as reactive in nature. This is supported by Wolfgang Friedmann who argues that any difference in the approach taken by underdeveloped countries could be explained in terms of their lack of economic and political clout. Likewise, a couple years later the same perspective is argued that instead of challenging international laws fundamental assumptions, the third world scholars are st ill concerned with the responsiveness of international law focusing in regards to their interest.[3] Western scholars that are even sympathetic towards Third World approaches express similar views. For instance, Richard Falk has claimed that even explicit anti-Western works by third world scholars have been in reliance on western approaches in a moderately non-critical manner. Thus, Falk argues that the emergence of distinctive modes of thought and analysis failed to accompany the process of decolonization, or even to follow upon it.[4] Per Falk third world scholars are inclined to avoid any ideological imprint upon their work, as they want it to work scientific in a Western sense.[5] An analogy is created between third world scholars characteristics and Soviet scholars. Soviet scholars were pragmatically oriented towards enabling Soviet bloc participation in the prevailing debates in Western international law circles.[6] TWAIL scholar B.S Chimni supports Falk critique and argues that TWAIL has been stagnant as a critique instead of proposing practical alternatives to the issue. He makes this criticism clear in a passage from his work: While international lawyers from the Third World have challenged, often with success, Western perceptions of the history and content of international law and pointed to the inequitable nature of the body of rules bequeathed from the past, they have failed to propose and articulate an alternative approach which is inclusive and internally consistent. In fact, the matter has not received sufficient consideration. It is, therefore, not unusual to see a Third World scholar speaking of rejecting rules which are prejudicial to the interests of developing countries embracing a theory of international law and world order which seeks to justify and protect the status quo and has little to say about the developing world. This eventually leads him to assume positions which strengthen that which he had set out to fight.[7] A specific example where this perspective is mainly critiqued is from the failures of the NIEO. It is criticised for lacking breadth and Robert Rothstein claimed that short-sighted stance had been taken hence the reason the regime failed. Rothstein argued that instead of the regime being focused on how to create a clear strategy that will have both western and third world states mutual interests and consensual knowledge and technically sound proposals, the focus was on a strategy of confrontation and a demand for the acceptance pf biased and controversial principles[8] This shows that the TWAIL view is limited and has no practical alternatives to revolutionise the injustice upon third world states. Rather their methods are to flip the legal system and turn it into a bias third world system, which will not therefore lead to any justice and harmony within international law. This supports both Falk and Chimni claim of TWAIL lacking pragmatism and having a positive impact. TWAIL LIMITATION AND MORE CONSTRUCTIVE APPROACH TO INVESTMENT REGIME IN INTERNATIONAL LAW Even though the TWAIL critiques has been significant, nonetheless it has been flagged up to have several blind spots.[9] One of the fundamental blind spots flagged is the critique to suggest practical ways to remedy the deficiencies within international law (especially international economic governance). Although jurists do highlight theoretical arguments, it fails to suggest constructive solutions in improving the injustice upon third world states in the international system. Therefore, it is necessary to provide a constructive solution that will also take the third world states interests into account. The desires of the TWAIL perspective should go beyond being a mere instrument of system criticism.[10] It should have the ambition to form a constructive engagement; therefore, it should develop and lay out ideas that could be expressed in practical terms to improve the governance of international investment and economic law.   A key issue developing countries are faced with in international trade has been competitiveness of liberalization.[11] Refers to trade of western countries on preferential terms (PTs) with only chosen developing countries, which is incongruent with GATTs principle of only trading with your most favoured nation. Competitive liberalization is argued to have led to economic success to states such as South Korea (KORUS) and Mexico (NAFTA)[12] who benefited from regional trade agreements (RTA). But this was at the expense of neighbouring states who stayed relatively underdeveloped.[13]Evidentially competitive liberalization has a detrimental impact on other developing states ability to find markets that would give them a competitive and comparative advantage. In this sense TWAIL could be more effective and remedy this issue by spearheading the creation of geographically wider RTAs encompassing regional economic blocs in different parts of the developing world.[14] An example of the possible RTA could be between Economic Community of West African States and Mercado Comà ºn del Sur which would be valuable to both regional blocs. Thus, West African states will be able to supply the cotton, which is in demand in South America, due to the growth of the textile industry, while South Americans vice versa would have a market for electronic goods which is becoming essential in West Africa. This would be an approach that could be implemented to enhance the participation of developing states in international trade. TWAILs concern in the international investment regime is primarily related to the inequality of negotiations within arbitration treaty and International Institutional Agreements. Per TWAIL a practical approach could be implemented on IIAs, for instance with regards to BITs, developing states can create their own models. An example of this is apparent from the SADC (Southern African Development Community) BIT model. SADC BIT model consist of the same characteristics of a traditional BIT, just with the addition of striving more towards an equitable, fair and just participation within the foreign investment regime for third world states. The model is a representation of distinct efforts to enhance a sustainable development dimension of future BITs.[15] Such engagement with the foreign investment regime would create the welcoming environment that developing countries need to enhance participation in the foreign investment regime. Moreover, another unproductive approach from TWAIL within international investment law is the resistance towards investment treaty arbitration. Again, here there is a failure to suggest a constructive approach to rectify this problem that the third world are subject to. As apparent in the case of OCCIDENTAL PETROLEUM CORPORATION v REPUBLIC OF ECUADOR, the withdrawal of Ecuador due to its disregard to the unjust manners of the ICSID did not prevent the ICSID from awarding the largest damages to the investors which was a rough total sum of $1.7 billion plus 6% interest.[16] Consequently a more pragmatic approach for developing states is to implement their own arbitration centres equivalent to the AALCCs regional arbitration centres establishment within the African- Asian region.[17] But this should be done wi th a sustained participation within the current system. The establishments of these centres within the Afro-Asian region has been advantageous as it alleviates concerns of developing states in regards to participating in international arbitration. Besides that, it will promote better engagement in the foreign investment regime and facilitate more participation of developing states in the current system. CONCLUSION This chapter shows that there are flaws within the TWAIL theory and it is a critique perspective rather than a constructive one. Perhaps there are aspects of the investment regime that bring injustice within international law but constructive alternatives methods must be suggested to improve the system. This is where the TWAIL theory is limited and other perspectives such as first world scholars should be analysed before a conclusion can be made regarding the international law being unjust. CONCLUSION This thesis has discussed the accuracy of the TWAIL theory that investment regime in international law is used as another tool to support the domination of the Western world. This commenced by dating the emergence of TWAIL back to decolonisation era and ever since the aim of the theory has been to redirect international laws focus to the plight of developing countries.[18] TWAIL focuses on the significant paradigm shift from the historical relevance of the NEC and NIEO approaches to the regime bias. The regime bias theory has been emblematic of the entire system of international law and is even visible in International Institutions such as Arbitration. The regime bias critique illustrates developing countries sceptical attitudes towards the international economic governance which includes both international trade and foreign investment.   This is because, as Shalakany argues s the regime bias in international law empowers the investors, who come off as winners within the syste m at the expense of ignoring the Third Worlds interest. TWAIL argues that the international institutions increases the ideological gap to ensure that there is unequal participation in the system. Corporations being in control of resources in host states already provides constraints on a step towards a just investment regime. This is because it maintains colonial attitude which makes the Third World states passive rather than active participant in the investment regime. Likewise, the International Functioning Institutions have also helped to maintain the dominance of Western States in International Investment by promoting globalization, and making it a mandatory requirement to for Third World States to adopt privatization programmes to create more favourable investment climates for the investors.[19] Nonetheless a fundamental blind spot[20] of TWAIL critiques is that it fails to offer avenues for a constructive engagement of developing countries in the investment regime in international law. TWAILs shortcomings have highlighted the need for a pragmatic solution instead of just being a mere critique[21] tool of the international law regime. It has been criticised for being very repetitive and staying stagnant on the idea of l law responding to Third World interests instead of challenging the fundamental issues in international law. A more pragmatic approach for developing countries in the investment regime is seeking to alleviate their concerns and enhance their participation in the system. This would pave the way for a more constructive engagement of developing countries in the investment regime of international law and will also prevent the domination of the Western States, as the lack of participation is part of what has enabled the First World to be so powerful. I can conclude from this thesis that the investment regime in international law is subtle in the way it suppresses the developing countries and maintains the interests of the developed countries. Therefore, it makes it challenging to argue that the whole regime is unjust. However, although the TWAIL approach is rhetoric[22] in the nature of its arguments, I agree with the view that part of the key issues that supports the domination of Western States is the amount control they have in the key international institutions; for example, US being the largest shareholder in the World Bank. To constructively solve this issue, it could be argued that the starting point should be reconstructing the rules and process making of these institutions, in order for there to be a fair just and balanced participation between the less developed and developed states. There should then consist of a body who makes checks and balances to ensure that no states acts ultra vires. This would lead to an interna tional law that would reject bias and be based on mutual interests. [1] Karin Mickelson Rhetoric and Rage: Third World Voices in International Legal Discourse16 Wis. Intl L.J. 353 1997-1998 p. 353 [2] Karin Mickelson Rhetoric and Rage: Third World Voices in International Legal Discourse 16 Wis. Intl L.J. 353 1997-1998. p. 353 [3] Patricia Buirette-Maurau, La Participation Du Tiers-Monde , A LElaboration Du Droit International (1983)199-202 [4] Richard Falk, Preface to B.S. Chimni, International Law and World Order: A Critique of Contemporary Approaches 9, (1993). p.9 [5]Richard Falk, Preface to B.S. Chimni, International Law and World Order: A Critique of Contemporary Approaches 9, (1993) p.9 [6] Richard Falk, Preface to B.S. Chimni, International Law and World Order: A Critique of Contemporary Approaches 9, (1993) p.9 [7] Richard Falk, Preface to B.S. Chimni, International Law and World Order: A Critique of Contemporary Approaches 9, (1993) p19 [8] Robert L. Rothstein, Limits and Possibilities of Weak Theory: Interpreting North-South, 44 J. OF INTL AFFAIRS 159, (1990). p.174 [9] John D. Haskell, TRAIL-ing TWAIL: Arguments and Blind Spots in Third WorldApproaches to International Law (Mississippi College School of Law Legal Studies Research Paper No. 7/2014, 2014) pg.18. [10] Antonius R Hippolyte Correcting TWAILS Blind Spots: A Plea for a Pragmatic Approach to International Economic Governance.p.15 [11] C. Fred Bergsten Competitive Liberalization and Global Free Trade: A Vision for the Early 21st Century (Peterson Institute: Institute for International Economics. Working Paper 15/1996, 1996) [12] KORUS trade was an agreement between South Korea and US. NAFTA was a trade agreement between Mexico and North America. [13] Antonius R Hippolyte Correcting TWAILS Blind Spots: A Plea for a Pragmatic Approach to International Economic Governance.p.16 [14] Antonius R Hippolyte Correcting TWAILS Blind Spots: A Plea for a Pragmatic Approach to International Economic Governance.p.16 [15] Antonius R Hippolyte Correcting TWAILS Blind Spots: A Plea for a Pragmatic Approach to International Economic Governance.p.16 [16] 2012 ICSID Case No.ARB/06/11 at paras 824-25. [17] R Rajesh Babu, International Commercial Arbitration and the Developing Countries (2006) 4 AALCO Quarterly Bulletin 386, 398. [18] Antonius R Hippolyte Correcting TWAILS Blind Spots: A Plea for a Pragmatic Approach to International Economic Governance.p.18 [19] Antony Anghie, Time Present and Time Past: Globalization, International Financial Institutions and the Third World. p.256 [20]Antonius R Hippolyte Correcting TWAILS Blind Spots: A Plea for a Pragmatic Approach to International Economic Governance.p.18 [21] Antonius R Hippolyte Correcting TWAILS Blind Spots: A Plea for a Pragmatic Approach to International Economic Governance.p.18 [22] Karin Mickelson, Rhetoric and Rage: Third World Voices in International Legal Discourse (1998) 16 Wis. Intl L.J.

The Timeline of Art :: Arts Artistic Painting Painter Essays

Timeline of Art The Thread: The thread which joins all the isms in the twentieth century are its slow evolution from one period to another. As artists from one concepts were exploring a certain idea that led to another either just for the sake of the curiosity or by sheer boredom. Therefore my paper deals with the evolution of different isms in this century. Fauvism: From 1904-7, for a very brief period, a few Paris painters evolved a style of painting that earned the name Les Fauves (wild beasts). Henri Matisse, Andre Derain and Maurice Vlaminck were the major contributors to this style of painting which gained popularity due to its apparent freedom of expression with the use of pure colors and exaggeration of drawing. Among all of the twentieth century art movements, this was the most transient and least definable. The three major painters' work was highly individual and shared only for brief periods. The momentary excitement that held these painters aloft and allowed them the maximum of freedom, deserted them as their work developed and matured. The hangover from this movement led to new means of expression. It was never a movement with aims that could be realized such as successive movements as Cubism was, but was a erratic process of experiments with possibilities suggested by the post- impressionist painters. Cubism: Cubism, which began very shortly after Fauvism, is exemplified by Pablo Picasso. In this movement the flattened space including background and foreground are related in a new and more abrupt manner. The first effect is of a camera in motion, a kaleidoscopic impression of the solid portions of the figure. This certain feature can be contrasted to the impressionist movements' works. Added to this kaleidoscopic quality is another new element. Picasso and his Cubist colleagues disintegrated the form into a series of simultaneously viewed but different aspects of the same subject. A cubist painter, to achieve a greater understanding, walked about the subject, observing it from significant various angles and recording them as his impressions of form. But this procedure led to actual destruction of form and its reduction to a series of decorative elements. Negro art and sculpture had a profound effect and it was quite extensively used by Picasso. Negro sculpture approved his subject in a more conceptual way than a naturalistic depiction, mostly by a western view. This resulted in forms that were more abstract and stylized and in a sense The Timeline of Art :: Arts Artistic Painting Painter Essays Timeline of Art The Thread: The thread which joins all the isms in the twentieth century are its slow evolution from one period to another. As artists from one concepts were exploring a certain idea that led to another either just for the sake of the curiosity or by sheer boredom. Therefore my paper deals with the evolution of different isms in this century. Fauvism: From 1904-7, for a very brief period, a few Paris painters evolved a style of painting that earned the name Les Fauves (wild beasts). Henri Matisse, Andre Derain and Maurice Vlaminck were the major contributors to this style of painting which gained popularity due to its apparent freedom of expression with the use of pure colors and exaggeration of drawing. Among all of the twentieth century art movements, this was the most transient and least definable. The three major painters' work was highly individual and shared only for brief periods. The momentary excitement that held these painters aloft and allowed them the maximum of freedom, deserted them as their work developed and matured. The hangover from this movement led to new means of expression. It was never a movement with aims that could be realized such as successive movements as Cubism was, but was a erratic process of experiments with possibilities suggested by the post- impressionist painters. Cubism: Cubism, which began very shortly after Fauvism, is exemplified by Pablo Picasso. In this movement the flattened space including background and foreground are related in a new and more abrupt manner. The first effect is of a camera in motion, a kaleidoscopic impression of the solid portions of the figure. This certain feature can be contrasted to the impressionist movements' works. Added to this kaleidoscopic quality is another new element. Picasso and his Cubist colleagues disintegrated the form into a series of simultaneously viewed but different aspects of the same subject. A cubist painter, to achieve a greater understanding, walked about the subject, observing it from significant various angles and recording them as his impressions of form. But this procedure led to actual destruction of form and its reduction to a series of decorative elements. Negro art and sculpture had a profound effect and it was quite extensively used by Picasso. Negro sculpture approved his subject in a more conceptual way than a naturalistic depiction, mostly by a western view. This resulted in forms that were more abstract and stylized and in a sense

Henry Moore Essay -- essays research papers

Henry Moore was the most celebrated sculptor of his time, and the second part of his career, in particular, demonstrated that Modernist sculpture was, after all, surprisingly adaptable to official needs. In this sense, Moore was the contemporary equivalent of the great Neo Classical sculptors such as Canova and Thorwaldsen. Moore was born in July 1898 in Castleford, Yorkshire, the seventh child of a mine manager who had worked at the pit face. Both parents were strong and supportive personalities, and Moore's childhood was a happy one. He became a student teacher in 1915, and by 1916 was teaching in the local elementary school which he had attended in his boyhood. At seventeen he joined the army, as the youngest member of his regiment, the Civil Service Rifles. For him the First World War was not the traumatic experience it was for so many others: he remembers the army as being 'just like a bigger family' and says that 'for me the war passed in a romantic haze of trying to be a hero.' He was gassed at Cambrai but made a swift recovery, and finished the war as a physical training instructor. In September 1919, after a brief return to elementary-school teaching, he went to Leeds School of Art on an ex-serviceman's grant. He was soon recognized as a star pupil, and in 1921 won a scholarship to the Royal College of Art in London: I was in a dream of excitement. When I rode on the open top of a bus I felt that I was travelling in Heaven almost. And that the bus was floating on the air. Moore made the most of the opportunities London offered, regularly visiting the museums, where he acquired a great interest in primitive art: he was particularly struck by pre-Columbian sculpture. In his first year at the Royal College of Art he went to Paris with his fellow student Raymond Coxon, who had been with him at Leeds; these visits were to be many times repeated. In 1925 he visited Italy on a travelling scholarship - something which caused a certain creative blockage as he tried to work his way through what he had seen and experienced. Even before he went to Italy Moore had been fortunate enough to be offered a part time post as Assistant in the Sculpture Department at the Royal College of Art. In 1926 he held his first one man show, which attracted some distinguished purchasers including Augustus John, Henry Lamb and Jacob Epstein. He was also commissioned to prov... ...nd for the resulting insensitivity of surface in many of his larger works. The best of his late work is to be found in his drawings. While those of his active maturity nearly always seem to have been made with sculpture in mind (almost the sole exception to this being the celebrated series of Shelter Draivings made during the Second World War), the very late drawings are often pictorial rather than sculptural. Moore's studies of trees, made in old age, can be compared to similar sheets by Rubens and Van Dyck. In the post war years Moore was loaded with official honours - it is difficult to think of any which he might have coveted which were not offered to him. He was made a Companion of Honour in 1955, and a member of the Order of Merit in 1963. These marks of distinction showed the extent to which Modernist art had now been absorbed and accepted by the traditionally conservative British cultural establishment. They also demonstrated the extent to which Moore himself now identified with this establishment. Though his work remained in demand to the end of his life, and continues to fetch high prices at auction, it now seems very far from the mainstream of sculptural development.

Among Society’s Youth Essay

Substance Abuse is all around us in today’s society. 60% of all illicit drug users are between the ages fifteen and twenty-four (Stats Canada). This means teens have the highest risk to fall into a path of drug use. Three common factors can cause drug abuse among teens; Social Factors, ‘the high mentality’, and the availability of a drug to teens. These factors can not only cause a high rate of substance abuse among teens, it can also increase the dependency for the drug user to continue to use for many years to come. Substance Abuse is on the rise world-wide, and Canada is not immune. Teens across Canada are faced with many social factors that provoke them to experiment with drugs. Some do drugs because they want to rebel against authority, others do it because they’re trying to fit in- but the one thing most youth use drugs for is to provide relief from unpleasant emotions and make them feel better. Sometimes being provoked by social factors, like friends, it is hard to say no to drugs; when a teen says yes, they could be contributing to the 47 000 annual deaths due to drug overdose (Health Officer’s Council of British Columbia). Another social factor is family. Some youth may come from a family that has a past with drug abuse. Children of addicts are up to nine times more likely to develop an addiction of their  own (Web4Health).Sometimes parents don’t always set the best example, and as many would have said in the 1920’s; Monkey see, Monkey do. Secondly, the Drug (High) Mentality that many users are sucked into through use of substances. I’m talking about that feeling when drugs are the main part of your life, when you feel like you’re the prisoner behind bars in your own mind, most of what you do centers around getting money to get high, getting high, thinking about getting high, talking about getting high, and everything else in your life falls by the wayside. This mentality fills the head of users and blinds them; from the negative consequences of drugs. The consequences can occur in social factors, like reduced interest in activities, being arrested, also frequent mood-swings and drug with drawl- the worst part about a drug use. Youth are easily filled with this idea they can stop whenever, that drugs are no big deal- but these drugs, whether prescription drugs, or illicit drugs, can kill you. The Drug Mentality is the dependence of the drug- the need to use, or the ‘power’ of curiosity and en lightenment that grasps many youth. Lastly, there is a high availability of illicit substances, like cocaine, marijuana, or ecstasy, as well as the prescription drugs on the market world-wide. These drugs are made available through dealers, streets, and even the doctor’s office. In a UN report on the growing growth of drug abuse, it stated, ‘Illegal drugs count for at least $400 billion of World Trade Marketing’ (James 1999). If %60 of all illicit drug users’ are between ages fifteen to twenty-four, how much money is the youth contributing to the ever growing amount of $400 billion spent on illegal substances? Although the price of abused substances can be high, there is a demand- and where there’s a demand, there is always someone willing to pay the price. Teens are faced with the availability of drugs everywhere. When a teen goes to a party, there will be drugs-maybe even suppliers, and even inside our own school, Ross Sheppard High School, drugs are carried in, used, or sold. There are numerous dealers, which provide drugs to those who use. Drug dealers may take advantage of a young user, because their brains are still pre-mature- so the decisions youth make aren’t always thought out. Klein 2In the end, the ever-growing concern for youth to involve themselves in drugs is negatively effecting the youth of society today. The Drug mentality – that drugs are cool, providing substances at a relatively affordable price, and the social factors that drive the youth of today to substances like marijuana, cocaine, or ecstasy, are all factors that contribute to drug abuse among society’s youth. Teens need to be stopped- or one user may lead to another sobers down fall.

Food Irradiation Essay

Food irradiation has the longest history, more than 40 years, of scientific research and testing of any food technology before approval. Research has been comprehensive, and has included wholesomeness, toxicological, and microbiological evaluation. Worldwide, 38 countries permit irradiation of food, and more than 28 billion lb of food is irradiated annually in Europe. It is important to note that food irradiation has a pretty remarkable list of national and international endorsements: ADA, American Council on Science and Health, American Medical Association, Council for Agricultural Science and Technology, International Atomic Energy Agency, Institute of Food Technologists, Scientific Committee of the European Union, United Nations Food and Agricultural Organization (FAO), and the World Health Organization (WHO). Although the US food supply has achieved a high level of safety, microbiological hazards exist. Because foods may contain pathogens, mishandling, including improper cooking, can result in food-born illness. Irradiation has been identified as one solution that enhances food safety through the reduction of potential pathogens and has been recommended as part of a comprehensive program to enhance food safety. However, food irradiation does not replace proper food handling. So the handling of foods processed by irradiation should be governed by the same food safety precautions as all other foods. Food irradiation cannot enhance the quality of a food that is not fresh, or prevent contamination that occurs after irradiation during storage or preparation. But, treating foods with the irradiation of gamma rays offers benefits to consumers, retailers, and food manufacturers such as improved microbiological quality, replacement of chemical treatments, and extended shelf life. The spices and fumigant sprays used on fruits can be limited and eliminated through the use of irradiation. This improves the quality of the fruit. Pathogens in raw poultry or meat can be reduced by a dose of radiation. Also, smaller doses can disinfest grain and produce and can slow down the natural aging of fruit and vegetables. This all results in the reduced use or elimination of chemical treatments and proves that irradiated foods closely resemble foods in their fresh state. Irradiation has been compared with pasteurization because it destroys pathogenic bacteria. Because irradiation does not greatly raise the temperature of the food being processed, nutrient losses are small and are often much less than nutrient losses associated with other methods of preservation, such as canning, drying, and heat pasteurization and sterilization. Proteins, fats and carbohydrates are not notably affected by irradiation. But certain vitamins are sensitive to food irradiation. Yet, nutrient losses can be minimized by irradiating food in an oxygen-free environment or in a frozen state. According to the Ames, Iowa Council for Agriculture Science and Technology Task Force Report No. 115, consumers consistently rate irradiated fruit as equal or better than non-irradiated fruits in appearance, freshness, and taste. With all of the facts listed above, it is obvious that irradiated foods are the best option instead of harmful chemical products. These chemicals’ usage and harm are a result of not using food irradiation to benefit consumers. And in an era of increasing concern about food safety, consumers must understand that irradiation is one method of enhancing an already safe food supply.