Language structure and stage devices Essay Example for Free

Language structure and stage devices Essay A View from the Bridge is still relevant to a contemporary audience. Discuss this in relation to Millers use of language, structure and stage devices; showing how they are used dramatic effect.  Miller intended the play to be a modern version of a Greek tragedy and even though Miller set the play in a specific time and a specific place it still resembles that of a Greek tragedy. Miller has inputted a bit of him self into the play as the play is also based on his personal experiences. He confronts the audience with a situation which we know the outcome of, due to the timeless structure also used in Greek theatre. A View from the Bridge is and always will be relevant to todays events, society and happenings because of its Greek theatre influence, using very strong morals and timeless themes. Such as: Love, Betrayal, Hate, Jealousy, honor, and Identity, Which are maneuvered in and out of the play.  In the opening section of the play Miller sets the scene in Red Hook, the slum that faces the bay on the seaward side of Brooklyn Bridge, portraying to the audience the areas personality. Miller manages this to a fine art, as he visited and worked in Brooklyn as a ship-fitter and therefore knew the area and its surrounding people well. While in Brooklyn, he heard a story from a lawyer friend which was of a longshoreman who had snitched to the immigration bureau on two brothers who were living illegally in his home just to stop an engagement between one of them and his niece. This story is where he got most of his ideas from. Due to this he was able to describe through his use of language all the events so they have a realistic feel which could make the reader feel like it could have been set in todays society. The broken English used in the play, as a device, shows how uneducated the characters are but also how identifiable they are with people in society today. Words missing or words abbreviated, using an apostrophe, show this. They been pullin this since the Immigration Law was put in! They grab a green kid that dont know nothin', this broken speech is still direct and can be understood but still shows how the character feels. The language is used, like in Greek theatre, to also describe the settings with quite some precision. The devices Miller uses can also communicate to the audience what speech cannot. Furthermore, the language Miller uses combined with the stage devices he uses can communicate something completely different. For example: when Eddie is teaching Rodolfo to box and there is overlapping dialogue from Beatrice and Catherine which builds a lot of tension from I dont want to hit you, Eddie to No, no, he didnt hurt me., (Page 41) after the climax is reached when Eddie punches Rodolfo. The overlapping dialogue is meant to show confusion and a build up of tension to when Eddie hits Rodolfo. Although the overlapping speech builds up tension the audience knew that this would happen. Another example of language or even the lack of language and dialogue being used as a dramatic device is while Marco is lifting the chair (page 42). This is all done through language being used as a dramatic device. Here, is all that Marco says, the rest is communicated by his actions as he wants to communicate to Eddie what he cannot say aloud. He transforms what might appear like a glare of warning into a smile of triumph, and Eddies grin vanishes as he absorbs his look, this still has the intended impact that Marco wanted on Eddie without speech involved. This is very similar to what might have been used in Greek theatre, using acting and stage devices instead of language. Even today in every day life we do the same, using physical actions instead of words. Miller uses a lot of different techniques and devices to portray different ideas to the audience, to create meaning and make them understand. The stage devices Miller uses create meaning for the audience and reveal subtext, showing the inner feelings of the characters. For example: the phone booth glowing (Act 2, page 49), A phone booth begins to glow on the opposite side of the stage; a faint, lonely blue. Eddie stands up, jaws clenched, this reveals an amount of subtext to the audience showing them that Eddie is thinking of phoning the Immigration Bureau. The revealed subtext is also showing us that Eddie is feeling angered and is trying to hold back on something, causing more tension. Another example of language being used as a dramatic device is while Eddie is taking cheep shots at Rodolfo making out that he is homosexual with the dramatic devices before and after the comments, using a newspaper as his prop. (He has been unconsciously twisting the newspaper into a tight roll. They are all regarding him now; he senses he is exposing the issue and he is driven on.)I would be someplace else. I would be like in a dress store. (He has bent the rolled paper and it suddenly tears in two.

VIOLENCE IN THE MEDIA: DO WE REALLY CARE? :: essays research papers

The TV is designed to show images more than to go deeply into the information, where the written press takes the baton because it is a way for nature reflexively: the reading. The radio, in turn, has the gift of entertaining and to make reflect because of being a way that is transmitted, in general, live and that does not need the whole attention of the listener. The opposite thing happens in the television which audience is attracted by the magnets of the explosions, the fire, the pursuit, the shots, this means: scenes full of violence... it is enough to see to raise the "rating" of the newscasters when there are brutal notes compared with the information of the long speeches in political discussions considered boring because the image stays static in a certain speaker and lacks of dynamism. The TV is a way for the action, not the reflection. It is done to optimize the entertainment, it means, to be relaxing and to manipulate, not to think, not even to grow... This leads us to the following questions: Is the people who asks for violence?, or with what purpose the media offers it? The climate of hostility has been intensified?, or it is a faithful reflex of a social decomposition due to the unemployment, the shortage of money and the radical political changes through which the nations cross? Nobody knows the answers of these questions, but the television stays as the only window opened a world supposedly better. The addiction to the TV and the lack of communication in home prohibit the people the balanced development of their capability to have relationships and the acquisition of qualities as the ease, the good deal, the affability, the comity; the nobleness in the males and the thin sensibility in the women. The people who remain a lot of time in front of an electronic equipment, the TV or a computer, lose the necessary talents to be with other human beings and those people who shelter and construct themselves a perspective of the world across the television world, have much more hostile vision of the reality. For this reason, they behave with more hostility and less solidarity. The viewer has the trend to increase consuming and every time worse. He prefers being isolated; each one looks at the TV in his/her own place: father, mother, son and daughter.

Cook Chill

1. 0 INTRODUCTION Cook-chill and cook-freeze food productions are ways of producing foods that have been employed by many different organizations determining from the types of foods and services that the particular organization offers. These types of cooking methods work hand-in-hand with the kitchen designs. Kitchen design refers to the layout of kitchen equipment and positions of the working sections to produce foods that meet the needs of customers and thereby reaching the goals of the establishment. 2. 0 A KITCHENA kitchen is described as a building or a room in a building that has been specialized for cooking purposes only. Different establishments have their own types of kitchens with different designs that serve different purposes. Some kitchens are designed special for catering customers on transit such as Fast Food restaurants but some kitchens has to cater for a specific group of people using a specific type of service, thereby it has to have the right number of employees w ho will do the job and enough equipment to save time as well as energy. 3. 0 KITCHEN PLANSThere are different types of kitchen plans that have a specific purpose of operations. If a kitchen is designed for a particular way of production, it has also specific type of equipment available in that kitchen plan. There are different types of kitchen plan some of them are discussed below. 3. 1 Corridor kitchen A corridor type of kitchen, the appliances, cabinets and counter space are arranged on two facing walls. If the room is not too long, this can be an efficient kitchen. However, if both ends of the kitchen have doors, traffic through may create confusion. 3. 2 U-shaped kitchenThis type of kitchen is usually considered to be the best type of a kitchen which has the best work triangle because of its convenient arrangement and short walking space between appliances. It has a determined floor space and accommodates a determined number of workers. 3. 3 L-shaped kitchen This type of a kitch en creates an easy-to-use work triangle. If the kitchen space is large enough, an eating center can be included. This is the situation whereby customers serve themselves. 3. 4Center type of kitchen This type of kitchen is the most common type of kitchens that most establishments have employed.The working area is on the center as the name suggests but does not provide enough space. Figure 3. 4. 1 3. 5 Island type of kitchen All the necessary equipment in the kitchen is placed back to back in the middle of the working area. This type of setting requires an adequate space to allow an easy flow and enough space between the equipment for easy cleaning and to avoid creating dark areas that introduces insects. 4. 0 WORK CENTERS A work center is an area that focuses on a particular type of work activity such as preparation or cooking.Includes appliances and work space and that the necessary equipment is stored within for easy reach as depicted in figure 4. 0. Figure 4. 0. A chef preparing a meal from a working center. 4. 1 Refrigerator-freezer center * The refrigerator and the freezer have space next to them to use when loading or unloading foods. * A storage space is needed for items used to package food for refrigeration. * Storage space for items used when serving refrigerated or frozen foods. 4. 2 Range center(gas/ electric range) * Cabinet storage for foods used at this center. Storage space for pots, pans, cooking tools such as ladles, wooden spoons and pot handlers. 4. 3 Sink or cleanup center * Appliances such as dish washers and food waste disposers are found in these centers * Adequate space for stacking dishes 4. 4 Mixing center * Can be between two centers * Has several electrical outlets * Storage space for measuring, mixing and baking equipment and all the necessary ingredients 5. 0 TYPES OF KITCHEN ORGANISATIONS 5. 1 Conventional kitchen * They are suitable for small establishments They have fixed menus and banquets operating on rational basis * All dep artments are grouped together in blocks * Preparation and finishing are done in the same area 5. 2 Combined preparation and finishing kitchen * They are suitable for medium sized hotels or establishments * Preparation and finishing are done in the same section * In principle, preparation and finishing are totally or partially separated depending on the establishment 5. 3 Separate preparation and finishing kitchen( Satellite kitchen) * They are suitable for large establishments Preparation and finishing are done in separate sections; mis-en-place and the other one for finishing * Each section consists of one housing all the equipment for preparation of the dishes * Usually, they have no ranges, frying pans or steamed jacketed pots. Instead, they have grills, microwaves and Bain Marie. * 5. 4 Convenience food kitchen * a system of interest to the establishment that has no preparation kitchen but purchases only convenience foods * deals with the finishing of foods only and mostly canne d foods * require refrigerated and dry storage areasIn selection of these types of kitchen, consideration should be given * numbers of meals to prepared at each meal period * types of services * customer prices * system for serving meals * serving times for hot and cold meals 6. 0 FACTORS THAT DETERMINE THE DESIGN OF A KITCHEN 1. Service requirement: Management should be well aware of a food service objectives before planning its kitchen, type of menu and target numbers, etc usually determine the type of equipment to be in the kitchen 2. Space availability: One that maximizes space wage or that ensures efficient usage of space. 3.Amount of capital expenditure: Have an accurate idea of spending available since finances will often determine the overall design and acceptability. 4. Type of equipment available: Space provision for ventilation and power supply of the kitchen. 5. Use of convenience foods: Design of a fast food kitchen using ready-made foods will be different from that of a kitchen serving †¦. la carte menu. 7. 0 FOOD HYGIENE A number of factors may affect the quality and wholesomeness of food. * The premises, equipment and conditions in which it is stored * The care taken by food handlers to avoid contamination from other foods.Large scale handling of food by staff not trained or conscious of hygiene requirements is a major source of infection. In such circumstances, cross-contamination can easily occur. * Allocation of the kitchen * The number of people passing by the kitchen * Contact of cooked food with raw foods or utensils and surfaces contaminated by raw foods is likely to become infected * Segmentation of cooking sections may contaminate high risk foods such as cooked poultry and meat (pies, soups, stock) milk, creams, custards, shellfish, eggs, cooked rice and dairy products. 8. COOK-CHILL FOOD PRODUCTION Cook-chill, according to John Campbell,David Fasket and Victor Ceserani (2008), is a catering system based on the normal preparation and cooking of food followed by rapid chilling storage in controlled low-temperature conditions above freezing point, 0–3? , and subsequently reheating immediately before consumption. The chilled food is regenerated in finishing kitchens, which require low capital investment and minimum staff. Almost any food can be cook-chilled provided that the correct methods are used during the preparation. 8. 1 THE COOK-CHILL PROCESS The food should be cooked sufficiently to ensure destruction of any pathogenic microorganisms. The process must begin as soon as possible after completion of the cooking and portioning processes, within 30 minutes of leaving the cooker. * The food should be to 3? within a period of 90 minutes. Most pathogenic organisms will not grow below 7, while a temperature below 3? is required to reduce growth of spoilageand to achieve the required storage life. However, slow growth of spoilageorganisms does take place at these temperatures and for this reason storage l ife cannotbe greater than five days. The food should be stored at a temperature of 0–3? and should be distributed under such controlled conditions that any rise intemperature of the food during distribution is kept to a minimum. For both safety and palatability the reheating (regeneration) of the food should followimmediately upon the removal of the food from chilled conditions and should raise thetemperature to a level of at least 70?. The food should be consumed as soon as possible and not more than two hours afterreheating. Food not intended for reheating should be consumed as soon as convenientand within two hours of removal from storage.It is essential that unconsumed reheatedfood is discarded. 9. 0 COOK-FREEZE FOOD PRODUCTION This type of food production is similar with the cook-chill system of production. The only difference is temperature conditions that the foods are placed in. 10. 0 COOK-CHILL AND COOK-FREEZE FOOD PRODUCTION RELATING TO THE KITCHEN DESIGN A type of a kitchen determines what type of food production system to be employed. 1. A conventional type of kitchen produces fast foods therefore, it can adopt the cook-chill production system.It would be easy to reheat the foods in the microwave than to start preparing; beef stew takes long to prepare and for a fast food restaurant, time matters most. 2. L-shaped kitchen creates a large working area which also creates room for the cook-chill or cook-freeze equipment since the equipment is big and requires a larger space e. g the blast chillers and deep freezers as in figure 10. 0. Figure 3. 0. A chef preparing a meal using a Blast chiller. 3. A u-shaped kitchen, though considered to be the best, would not be the best type of kitchen for a cook-freeze type of production.The equipment might need one corner of the room which cannot be possible because the corners might be occupied with other equipment. 4. A corridor kitchen might also not be suitable for cook-chill systems because the equipmen t is placed in the sides of the kitchen which creates much space for an easy work flow but little storage and working areas. 11. 0 Conclusion Cook-chill and cook-freeze are food production methods that are commonly used nowadays to produce food in most of the hospitality establishments worldwide.The cook-chilling and cook-freezing areas in the kitchen are compatible parts of the kitchen plan and design, therefore, for these areas to exists in a kitchen it has to be planned at first when building the kitchen. BIBLIOGRAPHY Fellows, PJ(2000). Food Processing Technology: Principles And Practice 2nd ed. Woodhead: Cambridge Food Standards Agency(2002). The Composition Of Foods,6th ed. MacCance: Cambridge Kowtaluk, H. & Kopan, OA. (1990). Food For Today(4th ed). McGraw-Hill:New York

The Concentration Camp During World War II - 921 Words

Have you ever experienced a bad event in history? Can you imagine being treated as if you were worthless? Back then during World War II, people suffered because of who they were as a person. Not only were they treated horribly in the physical state, but in their metal state as well. To begin with, in Auschwitz the Nazi’s were known as the rulers of Germany. Adolf Hitler joined the group when it first started, and became the leader in the year of 1933. Hitler is known for capturing and torturing innocent people because of who they were and what they believed in. In this concentration camp, Hitler held these innocent people as prisoners. However, most people believe Jews were the only prisoners held in Auschwitz, but that is not true.†¦show more content†¦Once the prisoners got to the camp, they had to give them all their clothing and all personal belongings such as an ID. They also had to shave every hair on their body. Once they did that, they no longer had a name, they had a number â€Å"Auschwitz†. The Nazi’s gave very little back to the prisoners as they did so much for them. For example, the prisoners slept on straw mattresses while they were there. Two to three prisoners would sleep together on these mattresses. There were also only 22 urinals and toilets to use â€Å"Clothing†. At the camp, they would either give them tea or coffee to drink and soup for lunch. For dinner, they would only give them a certain amount of bread with tea or coffee too. This is why some prisoners died from starvation â€Å"Clothing†. Furthermore, although the prisoners didn’t receive much, they weren’t able to complain. Prisoners would often work for 12-14 hours in factories, haul bags back and forth, carry stones, or carry dead bodies. To make it worse, the prisoners had to work in a fast pace or else something would happen to them. In other words, Nazis would force the Jews to work and while doing so, they would beat them. During working hours, they had minimal time to get up, eat lunch and march back for dinner â€Å"Clothing†. If the prisoners didn’t do what the Nazi’s ordered, they were punished. InShow MoreRelatedConcentration Camps During World War II1293 Words   |  6 PagesDuring World War II the German Army had constructed concentration camps in order to imprison people of their dislike, such as Jews. Concentration camps were great for the Germans, but they were not great at all for the people that were imprisoned them. There were many camps, some were work camps an d other death camps, yet they all had an evil purpose. 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During the World War II era, allegiances fluctuatedRead MoreThe Role that Other Lesser-known Concentration Camps Play in the Holocaust1377 Words   |  6 PagesAs World War II continued on to in the spring of 1945, the prisoners in the Buchenwald concentration camp in Germany were worn down, starved of food, and weary. See, not many people know about the other concentration camps that took place during the Holocaust. Though Auschwitz and Dachau are the most commonly known concentration camps, the lesser-known concentration camps also played an important role in the Holocaust - such as holding prisoners of war due to their strategic geographic positionsRead MoreThe World s Understanding Of Human Rights990 Words   |  4 Pagesthat occurred in World War I and II that change the world’s understanding of human rights. I think the events that happened in the World War II is what made the world understand what human rights is. 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