The part of the rhetorical triangle I am going to use for this story is pathos. The first way I am going to describe pathos is how the narrator talks about her husband John. The second way o am going to describe pathos is her feelings towards the wallpaper. The final way I am going to describe pathos is how she feels about Jennie. These are the ways I am going to describe pathos.
To begin with I am going to talk about how the narrator feels towards her husband John. It can be inferred by the way the author wrote the story that the narrator really does love her husband John. The reason why I can say this is one of the main reasons she was trying to get healthy again is because of him. It could also be said that she would get a little irrated by him from time to time. The reason why I say this is when they first moved into the house she would consonantly ask him to change the wallpaper, now the thing about this that lead me to believe that she got irrated by him is her reaction after he reused to remove the paper after she asked him to do so many times. This is how I think the narrator felt about her husband John.
To continue with I will talk about the narrator’s feelings towards the wallpaper. The narrator could not stand the sight of the wallpaper at the beginning of the story. The reason why I say this is whenever she would write she would how much she can’t stand it. Then towards the middle of the story she starts to become infracted with the wallpaper. The reason why I say this is she watched and studied the paper so much that she started to see things that nobody else had noticed about it. Finally towards the end of the story she felt like she had to free the woman that she thought was trapped in the wallpaper. The way she tried to free her was to tear the paper off of the walls. The woman she saw in the paper was a metaphor of herself in the ways she felt trapped in the house. This is how the narrator felt towards the wallpaper.
Finally I will talk about how the narrator felt about Jennie. In the beginning of she just thought of her as a “perfect and enthusiastic housekeeper”. Then toward the middle of the story she stared to think that she gave her all the freedom that she wanted since John would not let her do anything. Then towards the end of the story she thought that Jennie thought that something was weird about the wallpaper. This is how I think the narrator felt about Jennie.
To conclude the part of the rhetorical triangle I used for this story was pathos. To begin with I talked about how the narrator feels towards her husband John. I then talked about the narrator’s feelings towards the wallpaper. Finally I talked about how the narrator felt about Jennie. These are the ways I described pathos.
Wednesday, December 10, 2008
Wednesday, December 3, 2008
N Y Article
CC STILL SITTING ON YANKS' OFFER
Are the Yankees headed for another Randy Johnson situation when dealing with CC Sabathia?
Johnson orchestrated his way out of Arizona to The Bronx for one reason: Yankee dollars.
As Johnson discovered, money often doesn't buy happiness in New York.
Now it appears Sabathia, who is light years ahead of Johnson as a teammate and person, may only land in the new Yankee Stadium
because of the $140 million offered across six years.
Though Sabathia's wife, Amber, would like her husband to pitch for the Giants, and though the Angels have the money, neither
club has shown a strong interest in the 28-year-old lefty, who
went 17-11 with a 2.70 for the Indians and Brewers last year.
Sabathia - who reportedly was offered a fiveyear, $100 million deal to remain in Milwaukee and offered arbitration Monday by the Brewers - is from the Bay Area.
According to several sources, the Giants have money to invest in Sabathia, but can't come close to the Yankees' deal.
A week ago it was reported the Angels were preparing an offer for Sabathia, but that seems to have cooled.
That leaves the Yankees as the only horse in the race. And since the offer has been out there for more than two weeks, it makes you wonder why Sabathia hasn't inhaled it.
As for A.J. Burnett and Derek Lowe, free-agent hurlers in whom the Yankees have interest, the Braves were linked to Burnett and a five-year deal that some don't believe is real. The Yankees are wary of a fifth year for Burnett.
Lowe wants an East Cost team with a chance to win. That means the Red Sox, Yankees, Mets or Phillies.
One day after the Yankees didn't offer Andy Pettitte
arbitration, no new developments in the standoff surfaced.
The Yankees want the 36-year-old lefty back but not for the $16 million he made last year, when he went 14-14 with a 4.54 ERA
and was bothered by a left shoulder that was examined and found not to have structural damage. Their offer was for $10 million.
Because Pettitte said at the end of the year that his return wouldn't be about money and that he would pitch for the Yankees or retire, there are some heads within the Yankee organization shaking over Pettitte's strategy, which includes talking to the
Dodgers, who are interested.
Of course, when Ryan Dempster got four years for $52 million from the Cubs ($13 million a year), Pettitte had to believe he
was worth $3 million a year more than Dempster
Are the Yankees headed for another Randy Johnson situation when dealing with CC Sabathia?
Johnson orchestrated his way out of Arizona to The Bronx for one reason: Yankee dollars.
As Johnson discovered, money often doesn't buy happiness in New York.
Now it appears Sabathia, who is light years ahead of Johnson as a teammate and person, may only land in the new Yankee Stadium
because of the $140 million offered across six years.
Though Sabathia's wife, Amber, would like her husband to pitch for the Giants, and though the Angels have the money, neither
club has shown a strong interest in the 28-year-old lefty, who
went 17-11 with a 2.70 for the Indians and Brewers last year.
Sabathia - who reportedly was offered a fiveyear, $100 million deal to remain in Milwaukee and offered arbitration Monday by the Brewers - is from the Bay Area.
According to several sources, the Giants have money to invest in Sabathia, but can't come close to the Yankees' deal.
A week ago it was reported the Angels were preparing an offer for Sabathia, but that seems to have cooled.
That leaves the Yankees as the only horse in the race. And since the offer has been out there for more than two weeks, it makes you wonder why Sabathia hasn't inhaled it.
As for A.J. Burnett and Derek Lowe, free-agent hurlers in whom the Yankees have interest, the Braves were linked to Burnett and a five-year deal that some don't believe is real. The Yankees are wary of a fifth year for Burnett.
Lowe wants an East Cost team with a chance to win. That means the Red Sox, Yankees, Mets or Phillies.
One day after the Yankees didn't offer Andy Pettitte
arbitration, no new developments in the standoff surfaced.
The Yankees want the 36-year-old lefty back but not for the $16 million he made last year, when he went 14-14 with a 4.54 ERA
and was bothered by a left shoulder that was examined and found not to have structural damage. Their offer was for $10 million.
Because Pettitte said at the end of the year that his return wouldn't be about money and that he would pitch for the Yankees or retire, there are some heads within the Yankee organization shaking over Pettitte's strategy, which includes talking to the
Dodgers, who are interested.
Of course, when Ryan Dempster got four years for $52 million from the Cubs ($13 million a year), Pettitte had to believe he
was worth $3 million a year more than Dempster
Sunday, November 16, 2008
Career Bibliography
Meehan , P. ( 2007, June 20) . Pastry Chefs, Refusing to Be Sweet.
The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/auth/checkbrowser.do?ipcounter=1&cookieState=0&rand=0.1900457526618755&bhcp=1
The main purpose of this article was to talk about how a couple New York City pastry chefs got tried of being in the shadows of other chefs in the area. The reason why they were tried of being in the shadow of these other chefs is even if you became an executive pastry chef or a corporate pastry chef you would still have to report to the chef because though all of this he or she is still in charge of the money. They are not sitting around taking this anymore though. One of the major things that they are doing is opening their own dessert based restaurants. They are not just serving desserts in these restaurants; they are also serving savory or so called regular food. They are not just serving these foods in the way you or me are use to eating it they are putting a little twist on it. Some chefs are using sugar or other ingrents to sweeten some of this food up so it is not that tradionual. This not the only thing they are doing different though. Some of the other things they are doing different are substations sugar or using modified sugars when it is possible for them to do it. The reason they are doing this is so when you eat the food you would have less of a sweet impression left from the food. The other thing that was talked about in this article is the stories of some of the pastry chefs in the New York City area. Some of the pastry chefs included was people like Will Goldfarb, Sam Mason, and Jehangir Mehta. Will Goldfarb opened up a restaurant called Room 4 Dessert in SoHo. Sam Mason opened up a restaurant called Tailor which is also located in SoHo. Jehangir Mehta opened up a restaurant called Graffiti Food and Wine Bar in the West Village of Manhattan. As you can see from the example of chefs that I have just stated there is more than just person trying to make this change. In conclusion New York City pastry chefs are tried of being in the shadow of other chefs.
Clark , J. (2007, February 16) . Hail to the presidents’ pastry chef. USA Today. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=8213&sr=headline%28Hail+to+the+presidents%27+pastry+chef%29+and+date+is+February+16%2C+2007&secondRedirectIndicator=true
The main idea of this article was pastry chef Roland Mesnier. Roland Mesnier was a pastry chef from France. He prepared meals for the president for a quarter of a century. He worked at the White House from the Carter administration until George W. Bush’s second term. He retired from this job in 2004. He also wrote a book called “All the Presidents’ Pastries: Twenty-Years in the White House” which was released in 2007 around Presidents Day. The book included some of the past president favorite food. Some of the food it included was President Jimmy Carter’s favorite which is pecan bourbon pie. It also included President Ronald Reagan’s favorite which is quick chocolate mousse. Some of the other things in his book were “most exacting first lady”, “most unappetizing dessert he ever had to prepare”, “most demanding White House guests”, “most taxing first family to work for”, and “impressions of the first ladies”. He said the “most exacting first lady” was Nancy Reagan. He said the” most unappetizing dessert he ever had to prepare” was a Coca-Cola jelly. He also said the” most demanding White House guests” were former French president Francois Mitterrand. He stated that the “most taxing first family to work for” was the Clintons. He also talked about his “impressions of the first ladies”. He said Rosalynn Carter was “extremely gracious”, Nancy Reagan was “a perfectionist”, Barbara Bush was “the ultimate first lady”, Hillary Clinton was “extremely nice”, and Laura Bush was “very knowledgeable about food”. He believed that American food is the worlds best, despite his French origins and his European training. He also believes that the Food Network is destroying cooking. In conclusion this is what this article talked about
Ruhlman , M .(2006, April 5) . Black Chefs’ Struggle for the Top. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Black+Chefs%27+Struggle+for+the+Top.%29+and+date+is+April+05%2C+2006&secondRedirectIndicator=true
The main idea of this article was the struggle of a black chef named Milton Guzman and the over struggle for black chefs. He worked in the kitchen of Alinea, an avant-grade restaurant located in Chicago. He received a culinary degree from the French Culinary Institute in Manhattan. He then went on to work at Per Se restaurant located in New York. He did not feel that he truly made until a freezer broke down and he was forced to remake a tray of melted confections. Alex Stupak, a pastry chef, asked him to spray a tray of just frozen ganache with liquid chocolate. He was twenty-nine when this event happen. Even with this happening he realized that he was the only black chef working there. This was the same problem he had we he worked at Per Se and when he was attend in the French Culinary Institute. This led him to wonder what happen to all the black chefs in this industry. At the same time blacks use to always work the stoves in the 1960’s and 1970’s. Even we he told his family that he was leaving his job of six year as a client manager working for ACNielsen to become a chef his parents thought he was taking a step backward instead of forward. Out of the twenty-seven thousand students attending the Culinary Institute of America, in Hyde Park, N.Y, in 2001 there were only eighty-five students listed themselves as African-American. Joe Brown, the chef at the Melange Cafe in Cherry Hill, N.J remembers being choked and called a racial epithet by the chef. Lance Whitney Knowling, a chef at the Indigo Smoke located in Montclair,N.J. said he told a restaurateur that he was black their response was “you’re kidding”. These are some examples of some struggles faced by some black chefs. Not everything I read was bad though. For example Keith Williams was offered an executive chef job at a chic restaurant called BG. In conclusion the main idea of this article was the struggle of a black chef named Milton Guzman and the over struggle for black chefs.
Fabricant , F .(2002 November 20) . A Fest for the Eyes:Pastry as Artwork. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28FOOD+STUFF%3B+A+Feast+for+the+Eye%3A+Pastry+as+Artwork.%29+and+date+is+November+20%2C+2002&secondRedirectIndicator=true
The main idea of this article was about a gallery and coffee bar that creates art work with nothing but sugar. They also would display this artwork and sell it to some of their composers. The location of this gallery and coffee bar is called a Taste of Art. Pastry chefs have been paired with artist to create artworks of sugar. Burr Dodd, artists, had been paired with Ewald Notter, a chef, to create blown-sugar flowers with backlighting. Some of the holiday ornaments made in a flower design are going to be sold at the gallery from $30 to $60. This article was really short. In conclusion the main idea of this article was about a gallery and coffee bar that creates art work with nothing but sugar.
Fabricant , F .(2001 November 7) . Tips for the Pastry Chef. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28FOOD+STUFF%3B+Tips+for+the+Pastry+Chef%2C+From+the+Professionals.%29+and+date+is+November+07%2C+2001&secondRedirectIndicator=true
The main idea of this article was that the United States Pastry Alliance had created a new web site. The United States Pastry Alliance is the professional association of pastry chefs. It was also stated in the article that the best feature of the new web site is its step-by-step recipe demonstrations. These are updated almost weekly. It then went on to give an example about a Manhattan pastry chef named Nancy Kershner. Nancy works in the Town Restaurant located in Manhattan. In this example she is demonstrating how to make baked goods. Some of the baked goods she demonstrates include sourdough chocolate cake, chocolate-cover pretzels, and a café brulot bombe. These are not the only things that she demonstrated. She also demonstrates how to make organic malt ice cream and chocolate –filled beignets. The site does not stop there it also offers tips such as how to use a hair dryer to smooth icing. The site also includes professional question and answers, a calendar of web event, dessert menus of some restaurants, and links to sites that you could by French ingredients. It also includes information about bead making classes that are held at the French Culinary Institute. In conclusion this article was about how the United States Pastry Alliance had created a new web site.
Hasser , A.(1999 November 24) . The Pastry Chef’s Rich Little Secret. The New York Times. Retrieved from
http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/auth/checkbrowser.do?ipcounter=1&cookieState=0&rand=0.6920603945706556&bhcp=1
Fabricant , F .(19879 July 5) . One Chef’s Success. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28One+Chef%27s+Successes.%29+and+date+is+July+05%2C+1989&secondRedirectIndicator=true
The main idea of this article is about a woman named Leona Cottle and how culinary arts basically saved her metaphor speaking and how the state of New Jersey tried to fix its unemployment problem. At one time she could not even feed her family of nine children ranging in the ages between five and twenty-one. The reason this was such a struggle was she was on her own and could not find a job even though she had a degree in culinary arts. She would make a few dollars by selling pies and cakes at a church called the Faith Holy Temple to some of her friends. In an effort to help by the state of New Jersey is planning to undergo a major reorganizing of its job-training programs to help Mrs.Cottle and more than two hundred thousand other people. This program had far-reaching implications for thousands of unemployed workers. The state tried to do this while facing cyclical economic downturn. Even though this Governor McGreevey said that state training programs are not doing its job. He then went on to outline his plans in a speech held at Rutgers in January. The state’s unemployment rate was hovering at 5.5 percent, which was just below the national average which is 5.7 percent. In the year of 1983 men who were between the ages of 40 to 44 who had been employed by the same person who at least 25 years was 51.5. Its was said last year which would have be 2002. The response the governor planned on making was to shift responsibility for the bulk of the state’s job training to the Department of Labor. He then went on to tell a story about how when he was a young man growing up in Cartertet. He then said that “workers could expect to change jobs seven times during their working life”. He then finished his speech by explaining how things were going to change and we people could start to see a change. In conclusion the main idea of this article is about a woman named Leona Cottle and how culinary arts basically saved her metaphor speaking and how the state of New Jersey tried to fix its unemployment problem.
Fabricant , F .(2008 April 9). Lessons From The School Cafeteria. The New York Times. Retrieved from
http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Lessons+From+the+School+Cafeteria.%29+and+date+is+April+09%2C+2008&secondRedirectIndicator=true
The main idea of this article was about how a community college located in Suffolk County has a program in which some of their attending students run a full restaurant. This program has been going on for fifteen years. It also talked about how they were opening a new headquarts. This new headquarts would also include state-of-the-art cooking stations. The only thing about this is they only have enough for sixteen students. It will also include a restaurant, Baker’s workshop café, and Bistro. The whole purpose of this program is so that select students could gain experience for both cooking and serving working at the bright little café. In conclusion the main idea of this article was about how a community college located in Suffolk County has a program in which some of their attending students run a full restaurant.
Warner, S.(2003 March 9). Training a Changing Work Force. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Training+a+Changing+Work+Force.%29+and+date+is+March+09%2C+2003&secondRedirectIndicator=true
Fabricant , F .(1995 August 2). Sushi 101: Learning a Culinary Art at a Master's Hand. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Sushi+101%3A+Learning+a+Culinary+Art+at+a+Master%27s+Hand.%29+and+date+is+August+02%2C+1995&secondRedirectIndicator=true
The main idea of this article is about how sushi was first started in America, how it was first prepared, and then it take about a master chef named Mr.Teranishi and his student named Fred Sabo. Fred Sabo who is the executive chef at a seafood restaurant called Tropica. “I’ve been working in professional kitchens for ten years, but it may not seem like it today.”(Mr.Sabo) He used a perfectly choreographed flick of his pudgy but amazingly nimble fingers to haze over the rice, “You must always do it the same, otherwise its to slow.” Mr.Teranishi has been teaching American chefs over twenty years the techniques since February. Restaurant associates began this program because of the increasing appeal of sushi in the U.S. The classes were only given to one or two chefs at a time in kitchens and dining rooms. These were run by restaurant associates. Sushi not only sells to Japanese but also sell out to other cultures. Restaurant associates severed sushi before the Japanese company. In 1979 a sushi bar was added to the Harvard club in Manhattan. This bar ran for two years. Most restaurants and caterers that severed sushi hired Japanese chef to prepare it. In conclusion the main idea of this article is about how sushi was first started in America, how it was first prepared, and then it talked about a master chef named Mr.Teranishi and his student named Fred Sabo.
The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/auth/checkbrowser.do?ipcounter=1&cookieState=0&rand=0.1900457526618755&bhcp=1
The main purpose of this article was to talk about how a couple New York City pastry chefs got tried of being in the shadows of other chefs in the area. The reason why they were tried of being in the shadow of these other chefs is even if you became an executive pastry chef or a corporate pastry chef you would still have to report to the chef because though all of this he or she is still in charge of the money. They are not sitting around taking this anymore though. One of the major things that they are doing is opening their own dessert based restaurants. They are not just serving desserts in these restaurants; they are also serving savory or so called regular food. They are not just serving these foods in the way you or me are use to eating it they are putting a little twist on it. Some chefs are using sugar or other ingrents to sweeten some of this food up so it is not that tradionual. This not the only thing they are doing different though. Some of the other things they are doing different are substations sugar or using modified sugars when it is possible for them to do it. The reason they are doing this is so when you eat the food you would have less of a sweet impression left from the food. The other thing that was talked about in this article is the stories of some of the pastry chefs in the New York City area. Some of the pastry chefs included was people like Will Goldfarb, Sam Mason, and Jehangir Mehta. Will Goldfarb opened up a restaurant called Room 4 Dessert in SoHo. Sam Mason opened up a restaurant called Tailor which is also located in SoHo. Jehangir Mehta opened up a restaurant called Graffiti Food and Wine Bar in the West Village of Manhattan. As you can see from the example of chefs that I have just stated there is more than just person trying to make this change. In conclusion New York City pastry chefs are tried of being in the shadow of other chefs.
Clark , J. (2007, February 16) . Hail to the presidents’ pastry chef. USA Today. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=8213&sr=headline%28Hail+to+the+presidents%27+pastry+chef%29+and+date+is+February+16%2C+2007&secondRedirectIndicator=true
The main idea of this article was pastry chef Roland Mesnier. Roland Mesnier was a pastry chef from France. He prepared meals for the president for a quarter of a century. He worked at the White House from the Carter administration until George W. Bush’s second term. He retired from this job in 2004. He also wrote a book called “All the Presidents’ Pastries: Twenty-Years in the White House” which was released in 2007 around Presidents Day. The book included some of the past president favorite food. Some of the food it included was President Jimmy Carter’s favorite which is pecan bourbon pie. It also included President Ronald Reagan’s favorite which is quick chocolate mousse. Some of the other things in his book were “most exacting first lady”, “most unappetizing dessert he ever had to prepare”, “most demanding White House guests”, “most taxing first family to work for”, and “impressions of the first ladies”. He said the “most exacting first lady” was Nancy Reagan. He said the” most unappetizing dessert he ever had to prepare” was a Coca-Cola jelly. He also said the” most demanding White House guests” were former French president Francois Mitterrand. He stated that the “most taxing first family to work for” was the Clintons. He also talked about his “impressions of the first ladies”. He said Rosalynn Carter was “extremely gracious”, Nancy Reagan was “a perfectionist”, Barbara Bush was “the ultimate first lady”, Hillary Clinton was “extremely nice”, and Laura Bush was “very knowledgeable about food”. He believed that American food is the worlds best, despite his French origins and his European training. He also believes that the Food Network is destroying cooking. In conclusion this is what this article talked about
Ruhlman , M .(2006, April 5) . Black Chefs’ Struggle for the Top. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Black+Chefs%27+Struggle+for+the+Top.%29+and+date+is+April+05%2C+2006&secondRedirectIndicator=true
The main idea of this article was the struggle of a black chef named Milton Guzman and the over struggle for black chefs. He worked in the kitchen of Alinea, an avant-grade restaurant located in Chicago. He received a culinary degree from the French Culinary Institute in Manhattan. He then went on to work at Per Se restaurant located in New York. He did not feel that he truly made until a freezer broke down and he was forced to remake a tray of melted confections. Alex Stupak, a pastry chef, asked him to spray a tray of just frozen ganache with liquid chocolate. He was twenty-nine when this event happen. Even with this happening he realized that he was the only black chef working there. This was the same problem he had we he worked at Per Se and when he was attend in the French Culinary Institute. This led him to wonder what happen to all the black chefs in this industry. At the same time blacks use to always work the stoves in the 1960’s and 1970’s. Even we he told his family that he was leaving his job of six year as a client manager working for ACNielsen to become a chef his parents thought he was taking a step backward instead of forward. Out of the twenty-seven thousand students attending the Culinary Institute of America, in Hyde Park, N.Y, in 2001 there were only eighty-five students listed themselves as African-American. Joe Brown, the chef at the Melange Cafe in Cherry Hill, N.J remembers being choked and called a racial epithet by the chef. Lance Whitney Knowling, a chef at the Indigo Smoke located in Montclair,N.J. said he told a restaurateur that he was black their response was “you’re kidding”. These are some examples of some struggles faced by some black chefs. Not everything I read was bad though. For example Keith Williams was offered an executive chef job at a chic restaurant called BG. In conclusion the main idea of this article was the struggle of a black chef named Milton Guzman and the over struggle for black chefs.
Fabricant , F .(2002 November 20) . A Fest for the Eyes:Pastry as Artwork. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28FOOD+STUFF%3B+A+Feast+for+the+Eye%3A+Pastry+as+Artwork.%29+and+date+is+November+20%2C+2002&secondRedirectIndicator=true
The main idea of this article was about a gallery and coffee bar that creates art work with nothing but sugar. They also would display this artwork and sell it to some of their composers. The location of this gallery and coffee bar is called a Taste of Art. Pastry chefs have been paired with artist to create artworks of sugar. Burr Dodd, artists, had been paired with Ewald Notter, a chef, to create blown-sugar flowers with backlighting. Some of the holiday ornaments made in a flower design are going to be sold at the gallery from $30 to $60. This article was really short. In conclusion the main idea of this article was about a gallery and coffee bar that creates art work with nothing but sugar.
Fabricant , F .(2001 November 7) . Tips for the Pastry Chef. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28FOOD+STUFF%3B+Tips+for+the+Pastry+Chef%2C+From+the+Professionals.%29+and+date+is+November+07%2C+2001&secondRedirectIndicator=true
The main idea of this article was that the United States Pastry Alliance had created a new web site. The United States Pastry Alliance is the professional association of pastry chefs. It was also stated in the article that the best feature of the new web site is its step-by-step recipe demonstrations. These are updated almost weekly. It then went on to give an example about a Manhattan pastry chef named Nancy Kershner. Nancy works in the Town Restaurant located in Manhattan. In this example she is demonstrating how to make baked goods. Some of the baked goods she demonstrates include sourdough chocolate cake, chocolate-cover pretzels, and a café brulot bombe. These are not the only things that she demonstrated. She also demonstrates how to make organic malt ice cream and chocolate –filled beignets. The site does not stop there it also offers tips such as how to use a hair dryer to smooth icing. The site also includes professional question and answers, a calendar of web event, dessert menus of some restaurants, and links to sites that you could by French ingredients. It also includes information about bead making classes that are held at the French Culinary Institute. In conclusion this article was about how the United States Pastry Alliance had created a new web site.
Hasser , A.(1999 November 24) . The Pastry Chef’s Rich Little Secret. The New York Times. Retrieved from
http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/auth/checkbrowser.do?ipcounter=1&cookieState=0&rand=0.6920603945706556&bhcp=1
Fabricant , F .(19879 July 5) . One Chef’s Success. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28One+Chef%27s+Successes.%29+and+date+is+July+05%2C+1989&secondRedirectIndicator=true
The main idea of this article is about a woman named Leona Cottle and how culinary arts basically saved her metaphor speaking and how the state of New Jersey tried to fix its unemployment problem. At one time she could not even feed her family of nine children ranging in the ages between five and twenty-one. The reason this was such a struggle was she was on her own and could not find a job even though she had a degree in culinary arts. She would make a few dollars by selling pies and cakes at a church called the Faith Holy Temple to some of her friends. In an effort to help by the state of New Jersey is planning to undergo a major reorganizing of its job-training programs to help Mrs.Cottle and more than two hundred thousand other people. This program had far-reaching implications for thousands of unemployed workers. The state tried to do this while facing cyclical economic downturn. Even though this Governor McGreevey said that state training programs are not doing its job. He then went on to outline his plans in a speech held at Rutgers in January. The state’s unemployment rate was hovering at 5.5 percent, which was just below the national average which is 5.7 percent. In the year of 1983 men who were between the ages of 40 to 44 who had been employed by the same person who at least 25 years was 51.5. Its was said last year which would have be 2002. The response the governor planned on making was to shift responsibility for the bulk of the state’s job training to the Department of Labor. He then went on to tell a story about how when he was a young man growing up in Cartertet. He then said that “workers could expect to change jobs seven times during their working life”. He then finished his speech by explaining how things were going to change and we people could start to see a change. In conclusion the main idea of this article is about a woman named Leona Cottle and how culinary arts basically saved her metaphor speaking and how the state of New Jersey tried to fix its unemployment problem.
Fabricant , F .(2008 April 9). Lessons From The School Cafeteria. The New York Times. Retrieved from
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The main idea of this article was about how a community college located in Suffolk County has a program in which some of their attending students run a full restaurant. This program has been going on for fifteen years. It also talked about how they were opening a new headquarts. This new headquarts would also include state-of-the-art cooking stations. The only thing about this is they only have enough for sixteen students. It will also include a restaurant, Baker’s workshop café, and Bistro. The whole purpose of this program is so that select students could gain experience for both cooking and serving working at the bright little café. In conclusion the main idea of this article was about how a community college located in Suffolk County has a program in which some of their attending students run a full restaurant.
Warner, S.(2003 March 9). Training a Changing Work Force. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Training+a+Changing+Work+Force.%29+and+date+is+March+09%2C+2003&secondRedirectIndicator=true
Fabricant , F .(1995 August 2). Sushi 101: Learning a Culinary Art at a Master's Hand. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Sushi+101%3A+Learning+a+Culinary+Art+at+a+Master%27s+Hand.%29+and+date+is+August+02%2C+1995&secondRedirectIndicator=true
The main idea of this article is about how sushi was first started in America, how it was first prepared, and then it take about a master chef named Mr.Teranishi and his student named Fred Sabo. Fred Sabo who is the executive chef at a seafood restaurant called Tropica. “I’ve been working in professional kitchens for ten years, but it may not seem like it today.”(Mr.Sabo) He used a perfectly choreographed flick of his pudgy but amazingly nimble fingers to haze over the rice, “You must always do it the same, otherwise its to slow.” Mr.Teranishi has been teaching American chefs over twenty years the techniques since February. Restaurant associates began this program because of the increasing appeal of sushi in the U.S. The classes were only given to one or two chefs at a time in kitchens and dining rooms. These were run by restaurant associates. Sushi not only sells to Japanese but also sell out to other cultures. Restaurant associates severed sushi before the Japanese company. In 1979 a sushi bar was added to the Harvard club in Manhattan. This bar ran for two years. Most restaurants and caterers that severed sushi hired Japanese chef to prepare it. In conclusion the main idea of this article is about how sushi was first started in America, how it was first prepared, and then it talked about a master chef named Mr.Teranishi and his student named Fred Sabo.
Wednesday, November 12, 2008
Jeanne M. Malloy
Jeanne M. Malloy use a lot of difference reasons for explaining Poe’s reasoning for writing certain things in the “The Pit and the Pendulum”. I will first tell you about the main points she used. Next I will talk about how she argued those points. Then I am going to talk about some of the flaws that she made. Finally I will talk about what could have been added to help her argument. I will now talk about the main points she use for her argument.
To begin the author uses different points to prove the point of her argument. The first main point she used was Poe’s use of Apocalyptic (biblical) Imagery. To expand on this point she gives the reader reasons why Poe uses this. One of the reasons she uses was “Poe was attracted to the Bible’s “language of despair”.” The next main point she talked about was Poe’s use of the writing style, English Romantic, which she compared to the works of other authors. Some of these authors include M. H. Abrams, Wordsworth, and Coleridge. Not only did they write in the same style as Poe they also used Apocalyptic Imagery. She then went on to explain some of the story line in “The Pit and the Pendulum”. There were even times were she was explains lines of the story. She finally went on to talk about the change in the psyche of his characters. I will talk about how she argued these points.
The next thing I am going to talk about is how the author argued some of the main points she used prove her argument. The first way she argued Poe’s use of Apocalyptic Imagery is she gave verses from the bible. One of the verses she used was “ I saw seven golden candlesticks: and in the midst of the seven candlesticks one like unto the Son of man, clothed with a garment down to the foot, and girt about the paps with a golden girdle. His head and his hair were white like wool, as white as snow; and his eyes were as a flame of fire.” The next way she argued her point is she was constancy comparing his work to the work of other writers. She then used lines from the story “The Pit and the Pendulum.” The final ways she proved her argument is when she was talking about the psyche of his characters she gave many details and examples. I will now talk about some of the flaws she made.
The final thing I will now talk about some of the flaws she made. One of the big flaws that she made that I caught was she stated that Christ had gotten married. The only other flaw that I was able to catch was it was confusing and out of order. The final thing I am going to talk about is things that could have been added.
The Final thing I will talk about is some thing that could have been added to make her argument clearer and less confusing. One thing I would have added is more quotes from some of Poe’s other work. The reason I would do this is it seemed that Poe got lost in the all the comparison of other writers. The only other thing I would have changed is the way the order in which it is put. The reason I would do that is after awhile it started to get confusing.
In conclusion Jeanne M. Malloy use a lot of difference reasons for explaining Poe’s reasoning for writing certain things in the “The Pit and the Pendulum”. To begin the author uses different points to prove the point of her argument. The first main point she used was Poe’s use of Apocalyptic (biblical) Imagery. The next thing I am going to talk about is how the author argued some of the main points she used prove her argument. The final thing I will now talk about some of the flaws she made. These are some things she talked about.
To begin the author uses different points to prove the point of her argument. The first main point she used was Poe’s use of Apocalyptic (biblical) Imagery. To expand on this point she gives the reader reasons why Poe uses this. One of the reasons she uses was “Poe was attracted to the Bible’s “language of despair”.” The next main point she talked about was Poe’s use of the writing style, English Romantic, which she compared to the works of other authors. Some of these authors include M. H. Abrams, Wordsworth, and Coleridge. Not only did they write in the same style as Poe they also used Apocalyptic Imagery. She then went on to explain some of the story line in “The Pit and the Pendulum”. There were even times were she was explains lines of the story. She finally went on to talk about the change in the psyche of his characters. I will talk about how she argued these points.
The next thing I am going to talk about is how the author argued some of the main points she used prove her argument. The first way she argued Poe’s use of Apocalyptic Imagery is she gave verses from the bible. One of the verses she used was “ I saw seven golden candlesticks: and in the midst of the seven candlesticks one like unto the Son of man, clothed with a garment down to the foot, and girt about the paps with a golden girdle. His head and his hair were white like wool, as white as snow; and his eyes were as a flame of fire.” The next way she argued her point is she was constancy comparing his work to the work of other writers. She then used lines from the story “The Pit and the Pendulum.” The final ways she proved her argument is when she was talking about the psyche of his characters she gave many details and examples. I will now talk about some of the flaws she made.
The final thing I will now talk about some of the flaws she made. One of the big flaws that she made that I caught was she stated that Christ had gotten married. The only other flaw that I was able to catch was it was confusing and out of order. The final thing I am going to talk about is things that could have been added.
The Final thing I will talk about is some thing that could have been added to make her argument clearer and less confusing. One thing I would have added is more quotes from some of Poe’s other work. The reason I would do this is it seemed that Poe got lost in the all the comparison of other writers. The only other thing I would have changed is the way the order in which it is put. The reason I would do that is after awhile it started to get confusing.
In conclusion Jeanne M. Malloy use a lot of difference reasons for explaining Poe’s reasoning for writing certain things in the “The Pit and the Pendulum”. To begin the author uses different points to prove the point of her argument. The first main point she used was Poe’s use of Apocalyptic (biblical) Imagery. The next thing I am going to talk about is how the author argued some of the main points she used prove her argument. The final thing I will now talk about some of the flaws she made. These are some things she talked about.
Thursday, October 30, 2008
kate Chopin's comparison
Steven Elmore
October 30, 2008 AP English
In a lot of ways Kate Chopin’s life influenced her writing. The reason I say this because in her stories the women’s husbands cause them pain in someway. Another way her life influence her writing is some of her stories was writing about people she had met in her life time. The final reason I am going to use is in some of her stories the women loose their husband or a male figure that was in their life. These are the reasons why I say that her life influenced her writing.
The first reason I say her life influenced her writing is in her stories the women’s husband cause them pain in some kind of way immediate or later on. One example of this is in Desiree’s Baby Desiree’s husband in so little words disowned her which eventually lead to her death. Another explain of this is in The Story Of An Hour the news of her husband’s death cause her to grieve then cause a feeling of happiness then finally a feeling of disappointment , and because of all these sudden feeling lead to her death. Now the reason I say this could be influenced by her life is her own husband caused her a little pain. The reason I say this is her husband couldn’t even support her and their kids which is the man’s job. Since he was not a good a business man they had to move from their home in New Orleans to a small Louisiana parish. Because of these moves she met the woman she wrote The Awakening which caused her to be prosecuted and tortured. This led her to becoming struck with mute. These are the reasons why I say her characters were influence by her life experiences.
The second reason I am going to use is some of her short stories were writing about people she met in her life time. The reason why I say this is her short story The Awakening was written about a woman who was infamous in the French Quarter. She met her while living in Louisiana. Another reason why I say this is some of her earlier short stories were written about different people met and knew while staying in Louisiana. In a way I guess in a way it could be inferred that if she never had stayed in Louisiana she would not have been inspired to write some of the stories that she is famous for now. These are the reason why I say some of her short stories were written about people she met which is another reason why her life influenced her writing.
The final reason I am going to use why her life influence her writing is the women in her stories loose their husbands or a male figure that was in their life. An example of this is in Desiree’s Baby Desiree lost her husband because he though that she was of color. He though this because of out their child came out looking. An example of this is in The Story of an Hour Mrs. Mallard thought she lost her husband because her husband’s friend Richard thought he died which cause mixed emotion which lead to her death. So in a way even though he was still live she lost him because she died. This could be influenced from her life because she lost her husband herself. She even had her father die when she was only five years of age. It is because of these reasons that I believe that her life influenced the cause of her characters lost.
In conclusion I believe that her life experiences influenced her writing. first reason I say her life influenced her writing is in her stories the women’s husband cause them pain in some kind of way immediate or later on. The second reason I am going to use is some of her short stories were writing about people she met in her life time. The final reason I am going to use why her life influenced her writing is the women in her stories loose their husbands or a male figure that was in their life
October 30, 2008 AP English
In a lot of ways Kate Chopin’s life influenced her writing. The reason I say this because in her stories the women’s husbands cause them pain in someway. Another way her life influence her writing is some of her stories was writing about people she had met in her life time. The final reason I am going to use is in some of her stories the women loose their husband or a male figure that was in their life. These are the reasons why I say that her life influenced her writing.
The first reason I say her life influenced her writing is in her stories the women’s husband cause them pain in some kind of way immediate or later on. One example of this is in Desiree’s Baby Desiree’s husband in so little words disowned her which eventually lead to her death. Another explain of this is in The Story Of An Hour the news of her husband’s death cause her to grieve then cause a feeling of happiness then finally a feeling of disappointment , and because of all these sudden feeling lead to her death. Now the reason I say this could be influenced by her life is her own husband caused her a little pain. The reason I say this is her husband couldn’t even support her and their kids which is the man’s job. Since he was not a good a business man they had to move from their home in New Orleans to a small Louisiana parish. Because of these moves she met the woman she wrote The Awakening which caused her to be prosecuted and tortured. This led her to becoming struck with mute. These are the reasons why I say her characters were influence by her life experiences.
The second reason I am going to use is some of her short stories were writing about people she met in her life time. The reason why I say this is her short story The Awakening was written about a woman who was infamous in the French Quarter. She met her while living in Louisiana. Another reason why I say this is some of her earlier short stories were written about different people met and knew while staying in Louisiana. In a way I guess in a way it could be inferred that if she never had stayed in Louisiana she would not have been inspired to write some of the stories that she is famous for now. These are the reason why I say some of her short stories were written about people she met which is another reason why her life influenced her writing.
The final reason I am going to use why her life influence her writing is the women in her stories loose their husbands or a male figure that was in their life. An example of this is in Desiree’s Baby Desiree lost her husband because he though that she was of color. He though this because of out their child came out looking. An example of this is in The Story of an Hour Mrs. Mallard thought she lost her husband because her husband’s friend Richard thought he died which cause mixed emotion which lead to her death. So in a way even though he was still live she lost him because she died. This could be influenced from her life because she lost her husband herself. She even had her father die when she was only five years of age. It is because of these reasons that I believe that her life influenced the cause of her characters lost.
In conclusion I believe that her life experiences influenced her writing. first reason I say her life influenced her writing is in her stories the women’s husband cause them pain in some kind of way immediate or later on. The second reason I am going to use is some of her short stories were writing about people she met in her life time. The final reason I am going to use why her life influenced her writing is the women in her stories loose their husbands or a male figure that was in their life
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