Opposites and Paradoxes in King Lear free essay sample

The sequence of oppositional characters and motifs in the play bring about in the audience a sense of the corruption of principles that beset the protagonists of the play. With this sense of opposition comes a strong sense of the duality within the play seemingly centred on the Epodoclean theory of a â€Å"world governed by the contrary forces of love and hate. Though this is not unusual for a stage production, McAlindon believes that when the bond of opposites that constitutes the natural order of â€Å"revolt against limit and fly to extremes. † This can be seen in the characters foremost as the sons of Gloucester as well as the daughters of Lear are directly opposed to each other. Indeed it is in the internal nature of Lear that this is focused most powerfully as his beliefs in love and kindnesses are offset by the egocentric and chloric feelings that dwell within his heart. We will write a custom essay sample on Opposites and Paradoxes in King Lear or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page It is mainly from the character and fate of Lear that the true extent of the breakdown of nature can be seen as within the space of two weeks he has sunk from kingship to a world of destitution and poverty as he suffers at â€Å"th’ extreme verge† in his relationship with his family. What is most tragic in relation to Lear though is his rediscovery of Cordelia before the heart wrenching death she endures as he is thrown from the heights of grief before his heart gives way under the strain of ecstatic joy. But while the emotional converses that Lear endures are tremendously powerful they are not the only matters in opposition throughout the play. There can be seen in the various settings of the play a number of thematic oppositions, with the most apparent being the contrast between the nocturnal and gloomy castle of Gloucester as opposed to the serene Dover fields where Father and daughter are reunited, where love opposes strife. Indeed there are a great number of inversions that apply a new number of possible thoughts to the understanding of the play. Lear’s sufferings are completely opposed to the more typical tragedies of the Shakespearean era where there was a distinct separation between the suffering of the social elite and â€Å"the low and the ludicrous† in the principal of the Senecan school of thought. In King Lear though it would appear to be the Saturnalism theories that prevail as the positions of the lowest are inverted with those of the highest, as Lear takes the place of his fool in declaring the unpalatable truths of the world in his madness, adopting a sense of tragedy in the manner in which this is done. There are none more demonstrative of inversions than the antonymic nominalism that occupy the play with the most pathetic being Gloucesters praise of Goneril and Cornwall, whereby his loyalty to the king becomes â€Å"treason† whereas Edmund’s betrayal is described as a show of â€Å"loyalty. † But more than this it is a key illustration of the wickedness of protagonist such as Goneril who condemn â€Å"harmful mildness. † This sense of paradox is prevalent mostly in the evil party where it comes to signify a moral and social inversion of a rational order of things. In contrast to this a positive paradox comes to represent a renewal through destruction and a discovery though loss, most notably seen in the increase of France’s attraction for Cordelia following her rejection by Lear as she becomes an â€Å"unprized precious maid,† becoming â€Å"most choice, forsaken† as the isolation of â€Å"forsaken† seemingly highlighting the paradox. What is more is that a sense of pathos is granted through this as Lear’s misinterpretation of each one of his daughters and his reliance of the â€Å"wolfish† Regan and Goneril, as well as Gloucester’s miscomprehension of Edmund as being a â€Å"loyal and natural boy. The twin paradoxes that appear in the discovery of madness, characterised by Lear, and the discovery of vision in blindness are the most powerful in the development dignity undertaken by Lear and to an extent Gloucester in this play. McAlindon believes that of all the paradoxes it is the fact that th e tragedy develops around an inability â€Å"to contain the worst effects of a terrible eruption in nature,† and none is more terrible than the progressive failing of family links. The typical familial bond of mutual love and affection that is the ornerstone of most families is shockingly absent in King Lear though it is desperately craved by Lear himself. McAlindon believes that this style of bond involves love and justice as well as that it â€Å"predicates a glad and spontaneous performance of offices and responsibilities. † It is therefore bewildering that Edmund would break such a bond in such an anti-familial manner, undermining civilised society in the process, and comparisons can be drawn between him and Iago in his mistreatment of Claudius in Othello. Gloucester, however, can be seen to be as equally to blame for Edmund’s waywardness as his dreadful mistreatment of him, whose breeding is only acknowledged as Gloucester â€Å"often blushed,† and seems to be a victim of tragic causality as Edmund comes to believe that he owes everything to himself. The ancient Greek writers Plato and Aristotle believe that love creates emotional awareness and allows for the creation of just law. With this in mind the manner with which Lear treats the link between him and his daughters in such a material way shatters any sense of order or responsibility in his court with the dismissal of Cordelia and Kent becoming a satire of what passes for justice in society. If Plato’s theories are developed then it would seem that the main cause for injustice is a loss of human kindness and sympathy, explaining fully Edmund’s pathological hardness as his bastardy alienates him. In the same manner in which Edmund suffers a lack of acknowledgement, so too does Lear suffer the same fate, it is only through his mistreatment on the familial ties. McAlindon believes that Lear holds a heavy â€Å"dependence of personal identity on the bond† and it is his reliance on the bond as a material tie makes him a nobody after he divulges himself from his power and estate resulting in one of the most pathetic lines â€Å"I gave you all† separated from the cruelty of Regan. The greatest dignity is then conveyed onto those around him who still perceive the bond to be a union through love, and therefore still hold the same respect for Lear despite his failure to recognise them. The importance of a character understanding the treatment of time plays an integral part in the possibility of them being seen as a tragic figure. King Lear is a tragedy characteristic of its age, a tragedy of extreme and terrible violence, as there is a sense of the untimeliness of violence and destruction that rashness and impatience bring about. Most characteristic of this flaw is Lear as his kingdom implodes through his â€Å"hideous rashness† as he signals the unleashing of pitiless violence that culminates in the utterly pathetic death of Cordelia. He is ironically guilty too of being overly patient as there is an almost comic stichomythia between him and Kent portraying his unwillingness to accept facts. A parallel can be drawn with Gloucester in this as his impatience regarding the supposed traitor Edgar is both unjust and demonstrative of the nexus between time and justice as well as injustice and haste. Calculated swiftness becomes characteristic with the actions of the evil party and can be seen by Edmunds manipulation of Gloucester under the pretence of judicial behaviour as well as that of his brother as he acts â€Å"in cunning† and its placement a the beginning of the line illuminates its two meanings. In an extreme contrast the good party align themselves with time, adopting a policy of patience that is both dignified and tragic. Edgar is keen to wait for â€Å"the mature time† whilst Kent waits for the perfect moment to reveal himself to his master, however, it is his own personal tragedy that he never finds the right moment. This can be seen as a demonstration of a true heart as this is a play that appeals profoundly to the heart as much as it does to the mind. Emblematic of a noble heart is the manner in which a protagonist empathises and treats those around them and powerful contrasts can be seen between characters and their counterparts. Indeed the most powerful of these contrasts is between the â€Å"dog-hearted daughters† of Lear and Cordelia with the scenic juxtaposition of tranquil Dover and the castles and courts of Regan and Goneril a clear demonstration of this. To be truly tragic in King Lear a character possess a good heart and this is perfectly shown by the â€Å"marble hearted sisters† as opposed to Kent’s whose own heart is pierced by Lear’s rejection of Cordelia. Alongside the good characters Lear’s heart is true in its nature, though he seems to suffer the promethean anguish, with his heart replacing the traditional liver, culminating in his death which must be presumed as being from a broken heart. Compassionate love is the supreme value in the play and as discussed above beliefs and social morals come from love and therefore the heart. Conversely though a slighted heart can produce the most devastating fury and hatred through grief as not only does the heart present the duality of nature with the possibility for disunity and anarchy but in this same manner emphasizing the importance of patience. Therefore the presence of all the aforementioned undertones and subtle themes tragedy is both made distinctly more unattainable as well as becoming much more powerful in its nature, with pathos coming to play a key role in its development.

A Brief History of the Ivory Trade in Africa

A Brief History of the Ivory Trade in Africa   Ivory has been desired since antiquity because its relative softness made it easy to carve into intricate decorative items for the very wealthy.  For the past one hundred years, the ivory trade in Africa has been closely regulated, yet the trade continues to thrive. Ivory Trade in Antiquity During the days of the Roman Empire, the ivory exported from Africa largely came from North African elephants. These elephants were also used in the Roman coliseum fights and occasionally as transport in war and were hunted to extinction around the 4th century C.E. After that point, the ivory trade in Africa declined for several centuries. Medieval Times to the Renaissance By the 800s, the trade in African ivory had picked-up again. In these years, traders transported ivory from West Africa along the trans-Saharan trade routes to the North African coast or brought East African ivory up in boats along the coastline to the market-cities of north-east Africa and the Middle East. From these depots, ivory was taken across the Mediterranean to Europe or to Central and East Asia, though the latter regions could easily acquire ivory from southeast Asian elephants. European Traders and Explorers (1500-1800) As Portuguese navigators began exploring the West African coastline in the 1400s, they soon entered into the lucrative ivory trade, and other European sailors were not far behind. During these years, ivory was still acquired almost exclusively by African hunters, and as the demand continued, the elephant population near the coastlines declined. In response, African hunters traveled further and further inland in search of elephant herds. As the trade in ivory moved inland, the hunters and traders needed a way to transport the ivory to the coast.  In West Africa, trade focused on numerous rivers that emptied into the Atlantic, but in Central and East Africa, there were fewer rivers to use. Sleeping Sickness and other tropical diseases also made it almost impossible to use animals (like horses, oxen, or camels) to transport goods in West, Central, or central-East Africa, and this meant that people were the primary movers of goods.   The Ivory and Slave Trades (1700-1900) The need for human porters meant that the growing slave and ivory trades went hand-in-hand, particularly in East and Central Africa. In those regions, African and Arab slave traders traveled inland from the coast, purchased or hunted down large numbers of slaves and ivory, and then forced the slaves to carry the ivory as they marched down to the coast. Once they reached the coast, the traders sold both the slaves and the ivory for hefty profits. The Colonial Era In the 1800s and early 1900s, European ivory hunters began hunting elephants in greater numbers. As demand for ivory increased, elephant populations were decimated. In 1900, several African colonies passed  game laws that limited hunting, though recreational hunting remained possible for those who could afford the expensive licenses.   Pouching and Legitimate Ivory Trade, Today At Independence in the 1960s, most African countries maintained or increased colonial game legislation laws, either outlawing hunting or permitting it only with the purchase of expensive licenses. Poaching and the ivory trade continued, however. In 1990, African elephants, with the exception of those in Botswana, South Africa, Zimbabwe, and Namibia, were added to Appendix I of the Convention on International Trade in Endangered Species of Wild Flora and Fauna, which means that participating countries agreed not to allow their trade for commercial purposes. Between 1990 and 2000, the elephants in Botswana, South Africa, Zimbabwe, and Namibia, were added to Appendix II, which permits trade in ivory but requires an export permit to do it.   Many argue, though, that any legitimate trade in ivory encourages poaching and adds a shield for it since illegal ivory can be publicly displayed once purchased. It looks the same as legitimate ivory, for which their continues to be relatively high demand for both Asian medicine and decorative objects.   Sources Hughes, Donald, â€Å"Europe as Consumer of Exotic Biodiversity: Greek and Roman times,† Landscape Research 28.1 (2003): 21-31. Stahl, Ann B., and Peter Stahl. â€Å"Ivory production consumption in Ghana in the early second millennium AD,† Antiquity 78.299 (March 2004): 86-101.

Rules and Standards for Patent Drawings

Rules and Standards for Patent Drawings There are two acceptable categories for presenting drawings in utility and design patent applications: Black Ink: Black and white drawings are normally required. India ink, or its equivalent that secures solid black lines, must be used for drawings.Color: On rare occasions, color drawings may be necessary as the only practical medium by which to disclose the subject matter sought to be patented in a utility or design patent application or the subject matter of a statutory invention registration. The color drawings must be of sufficient quality such that all details in the drawings are reproducible in black and white in the printed patent. Color drawings are not permitted in international applications under patent treaty rule PCT 11.13, or in an application, or copy thereof, submitted under the electronic filing system (for utility applications only). The Office will accept color drawings in utility or design patent applications and statutory invention registrations only after granting a petition filed under this paragraph explaining why the color drawings are necessary. Any such petition must include the following: Patent petition fee 1.17 h - $130.00Three sets of color drawings, a black and white photocopy that accurately depicts the subject matter shown in the color drawingAn amendment to the specification to insert the following to be the first paragraph of the brief description of the drawings: The patent or application file contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawing(s) will be provided by the Office upon request and payment of the necessary fee. Photographs Black and White: Photographs, including photocopies of photographs, are not ordinarily permitted in utility and design patent applications. The Office will accept photographs in utility and design patent applications, however, if photographs are the only practicable medium for illustrating the claimed invention. For example, photographs or photomicrographs of: electrophoresis gels, blots (e.g., immunological, western, Southern, and northern), autoradiographs, cell cultures (stained and unstained), histological tissue cross sections (stained and unstained), animals, plants, in vivo imaging, thin layer chromatography plates, crystalline structures, and, in a design patent application, ornamental effects, are acceptable. If the subject matter of the application admits of illustration by a drawing, the examiner may require a drawing in place of the photograph. The photographs must be of sufficient quality so that all details in the photographs are reproducible in the printed patent. Color Photographs: Color photographs will be accepted in utility and design patent applications if the conditions for accepting color drawings and black and white photographs have been satisfied. Identification of Drawings Identifying indicia, if provided, should include the title of the invention, inventors name, and application number, or docket number (if any) if an application number has not been assigned to the application. If this information is provided, it must be placed on the front of each sheet and centered within the top margin. Graphic Forms In Drawings Chemical or mathematical formulae, tables, and waveforms may be submitted as drawings and are subject to the same requirements as drawings. Each chemical or mathematical formula must be labeled as a separate figure, using brackets when necessary, to show that information is properly integrated. Each group of waveforms must be presented as a single figure, using a common vertical axis with time extending along the horizontal axis. Each individual waveform discussed in the specification must be identified with a separate letter designation adjacent to the vertical axis. Type of Paper Drawings submitted to the Office must be made on paper which is flexible, strong, white, smooth, non-shiny, and durable. All sheets must be reasonably free from cracks, creases, and folds. Only one side of the sheet may be used for the drawing. Each sheet must be reasonably free from erasures and must be free from alterations, overwritings, and interlineations. Photographs must be developed on paper meeting the sheet-size requirements and the margin requirements (see below and next page). Sheet Size All drawing sheets in an application must be the same size. One of the shorter sides of the sheet is regarded as its top. The size of the sheets on which drawings are made must be: 21.0 cm. by 29.7 cm. (DIN size A4), or21.6 cm. by 27.9 cm. (8 1/2 by 11 inches) Margin Requirements The sheets must not contain frames around the sight (i.e., the usable surface), but should have scan target points (i.e., cross-hairs) printed on two catercorner margin corners. Each sheet must include: a top margin of at least 2.5 cm. (1 inch)a left side margin of at least 2.5 cm. (1 inch)a right side margin of at least 1.5 cm. (5/8 inch)and a bottom margin of at least 1.0 cm. (3/8 inch)thereby leaving a sight no greater than 17.0 cm. by 26.2 cm. on 21.0 cm. by 29.7 cm. (DIN size A4) drawing sheetsand a sight no greater than 17.6 cm. by 24.4 cm. (6 15/16 by 9 5/8 inches) on 21.6 cm. by 27.9 cm. (8 1/2 by 11 inch) drawing sheets Views The drawing must contain as many views as necessary to show the invention. The views may be plan, elevation, section, or perspective views. Detail views of portions of elements, on a larger scale if necessary, may also be used. All views of the drawing must be grouped together and arranged on the sheet(s) without wasting space, preferably in an upright position, clearly separated from one another, and must not be included in the sheets containing the specifications, claims, or abstract. Views must not be connected by projection lines and must not contain center lines. Waveforms of electrical signals may be connected by dashed lines to show the relative timing of the waveforms. Exploded Views: Exploded views, with the separated parts embraced by a bracket, to show the relationship or order of assembly of various parts are permissible. When an exploded view is shown in a figure which is on the same sheet as another figure, the exploded view should be placed in brackets.Partial Views: When necessary, a view of a large machine or device in its entirety may be broken into partial views on a single sheet or extended over several sheets if there is no loss in facility of understanding the view. Partial views drawn on separate sheets must always be capable of being linked edge to edge so that no partial view contains parts of another partial view.A smaller scale view should be included showing the whole formed by the partial views and indicating the positions of the parts shown.When a portion of a view is enlarged for magnification purposes, the view and the enlarged view must each be labeled as separate views.Where views on two or more sheets form, in effect, a s ingle complete view, the views on the several sheets must be so arranged that the complete figure can be assembled without concealing any part of any of the views appearing on the various sheets.A very long view may be divided into several parts placed one above the other on a single sheet. However, the relationship between the different parts must be clear and unambiguous. Sectional Views: The plane upon which a sectional view (example 2) is taken should be indicated on the view from which the section is cut by a broken line. The ends of the broken line should be designated by Arabic or Roman numerals corresponding to the view number of the sectional view and should have arrows to indicate the direction of sight. Hatching must be used to indicate section portions of an object and must be made by regularly spaced oblique parallel lines spaced sufficiently apart to enable the lines to be distinguished without difficulty. Hatching should not impede the clear reading of the reference characters and lead lines. If it is not possible to place reference characters outside the hatched area, the hatching may be broken off wherever reference characters are inserted. Hatching must be at a substantial angle to the surrounding axes or principal lines, preferably 45 °.A cross-section must be set out and drawn to show all of the materials as they are shown in the v iew from which the cross section was taken. The parts in cross section must show proper material(s) by hatching with regularly spaced parallel oblique strokes, the space between strokes being chosen on the basis of the total area to be hatched. The various parts of a cross section of the same item should be hatched in the same manner and should accurately and graphically indicate the nature of the material(s) that is illustrated in cross-section.The hatching of juxtaposed different elements must be angled in a different way. In the case of large areas, hatching may be confined to an edging drawn around the entire inside of the outline of the area to be hatched.Different types of hatching should have different conventional meanings as regards the nature of a material seen in cross-section. Alternate Position: A moved position may be shown by a broken line superimposed upon a suitable view if this can be done without crowding; otherwise, a separate view must be used for this purpose.Modified Forms: Modified forms of construction must be shown in separate views. Arrangement of Views One view must not be placed upon another or within the outline of another. All views on the same sheet should stand in the same direction and, if possible, stand so that they can be read with the sheet held in an upright position. If views wider than the width of the sheet are necessary for the clearest illustration of the invention, the sheet may be turned on its side so that the top of the sheet, with the appropriate top margin to be used as the heading space, is on the right-hand side. Words must appear in a horizontal, left-to-right fashion when the page is either upright or turned so that the top becomes the right side, except for graphs utilizing standard scientific convention to denote the axis of abscissas (of X) and the axis of ordinates (of Y). Front Page View The drawing must contain as many views as necessary to show the invention. One of the views should be suitable for inclusion on the front page of the patent application publication and patent as the illustration of the invention. Views must not be connected by projection lines and must not contain center lines. The applicant may suggest a single view (by figure number) for inclusion on the front page of the patent application publication and patent. Scale The scale to which a drawing is made must be large enough to show the mechanism without crowding when the drawing is reduced in size to two-thirds in reproduction. Indications such as actual size or scale 1/2 on the drawings are not permitted since these lose their meaning with reproduction in a different format. Character of Lines, Numbers, and Letters All drawings must be made by a process which will give them satisfactory reproduction characteristics. Every line, number, and letter must be durable, clean, black (except for color drawings), sufficiently dense and dark, and uniformly thick and well-defined. The weight of all lines and letters must be heavy enough to permit adequate reproduction. This requirement applies to all lines, however, fine, to shading, and to lines representing cut surfaces in sectional views. Lines and strokes of different thicknesses may be used in the same drawing where different thicknesses have a different meaning. Shading The use of shading in views is encouraged if it aids in understanding the invention and if it does not reduce legibility. Shading is used to indicate the surface or shape of spherical, cylindrical, and conical elements of an object. Flat parts may also be lightly shaded. Such shading is preferred in the case of parts shown in perspective, but not for cross-sections. See paragraph (h)(3) of this section. Spaced lines for shading are preferred. These lines must be thin, as few in number as practicable, and they must contrast with the rest of the drawings. As a substitute for shading, heavy lines on the shade side of objects can be used except where they superimpose on each other or obscure reference characters. Light should come from the upper left corner at an angle of 45 °. Surface delineations should preferably be shown by proper shading. Solid black shading areas are not permitted, except when used to represent bar graphs or color. Symbols Graphical drawing symbols may be used for conventional elements when appropriate. The elements for which such symbols and labeled representations are used must be adequately identified in the specification. Known devices should be illustrated by symbols which have a universally recognized conventional meaning and are generally accepted in the art. Other symbols which are not universally recognized may be used, subject to approval by the Office, if they are not likely to be confused with existing conventional symbols, and if they are readily identifiable. Legends Suitable descriptive legends may be used subject to approval by the Office or may be required by the examiner where necessary for an understanding of the drawing. They should contain as few words as possible. Numbers, Letters, Reference Characters Reference characters (numerals are preferred), sheet numbers, and view numbers must be plain and legible, and must not be used in association with brackets or inverted commas, or enclosed within outlines, e.g., encircled. They must be oriented in the same direction as the view so as to avoid having to rotate the sheet. Reference characters should be arranged to follow the profile of the object depicted.The  English alphabet  must be used for letters, except where another alphabet is customarily used, such as the  Greek alphabet  to indicate angles, wavelengths, and mathematical formulas.Numbers, letters, and reference characters must measure at least.32 cm. (1/8 inch) in height. They should not be placed in the drawing so as to interfere with its comprehension. Therefore, they should not cross or mingle with the lines. They should not be placed upon hatched or shaded surfaces. When necessary, such as indicating a surface or cross section, a reference character may be underlin ed and a blank space may be left in the hatching or shading where the character occurs so that it appears distinct. The same part of an invention appearing in more than one view of the drawing must always be designated by the same reference character, and the same reference character must never be used to designate different parts.Reference characters not mentioned in the description shall not appear in the drawings. Reference characters mentioned in the description must appear in the drawings. Lead Lines Lead lines are those lines between the reference characters and the details referred to. Such lines may be straight or curved and should be as short as possible. They must originate in the immediate proximity of the reference character and extend to the feature indicated. Lead lines must not cross each other. Lead lines are required for each reference character except for those which indicate the surface or cross section on which they are placed. Such a reference character must be underlined to make it clear that a lead line has not been left out by mistake. Arrows Arrows may be used at the ends of lines, provided that their meaning is clear, as follows: On a lead line, a freestanding arrow to indicate the entire section towards which it points;On a lead line, an arrow touching a line to indicate the surface shown by the line looking along the direction of the arrow; orTo show the direction of movement. Copyright or Mask Work Notice A copyright or mask work notice may appear in the drawing but must be placed within the sight of the drawing immediately below the figure representing the copyright or mask work material and be limited to letters having a print size of 32 cm. to 64 cm. (1/8 to 1/4 inches) high. The content of the notice must be limited to only those elements provided for by law. For example,  ©1983 John Doe (17 U.S.C. 401) and *M* John Doe (17 U.S.C. 909) would be properly limited and, under current statutes, legally sufficient notices of copyright and mask work, respectively. Inclusion of a copyright or mask work notice will be permitted only if the authorization language set forth in rule  Ã‚ § 1.71(e)  is included at the beginning (preferably as the first paragraph) of the specification. Numbering of Sheets of Drawings The sheets of drawings should be numbered in consecutive Arabic numerals, starting with 1, within the sight as defined by the  margins. These numbers, if present, must be placed in the middle of the top of the sheet, but not in the margin. The numbers can be placed on the right-hand side if the drawing extends too close to the middle of the top edge of the usable surface. The drawing sheet numbering must be clear and larger than the numbers used as  reference characters  to avoid confusion. The number of each sheet should be shown by two Arabic numerals placed on either side of an oblique line, with the first being the sheet number and the second being the total number of sheets of drawings, with no other marking. Numbering of Views The different views must be numbered in consecutive Arabic numerals, starting with 1, independent of the numbering of the sheets and, if possible, in the order in which they appear on the drawing sheet(s). Partial views intended to form one complete view, on one or several sheets, must be identified by the same number followed by a  capital letter. View numbers must be preceded by the abbreviation FIG. Where only a single view is used in an application to illustrate the claimed invention, it must not be numbered and the abbreviation FIG. must not appear.Numbers and letters identifying the views must be simple and clear and must not be used in association with brackets, circles, or  inverted commas. The view numbers must be larger than the numbers used for reference characters. Security Markings Authorized security markings may be placed on the drawings provided they are outside the sight, preferably centered in the top margin. Corrections Any corrections on drawings submitted to the Office must be durable and permanent. Holes No holes should be made by the applicant in the drawing sheets. Types of Drawings See rules for  § 1.152 for design drawings,  § 1.165 for plant drawings, and  § 1.174 for reissue drawings

UNDERSTANDING FINANCIAL STATEMENTS Research Paper

UNDERSTANDING FINANCIAL STATEMENTS - Research Paper Example A balance sheet is split into three parts; assets, liabilities and stockholder’s equity. Assets are the economic resources possessed by a firm. Liabilities are a firm’s debt or obligations to acquire its assets. Stockholder’s equity is the total value of a firm’s common stock in addition to the additional paid-in capital and retained earnings. A basic rule of finance is that all business transactions are documented on the balance sheet at the dollar value actually decided at the time of the transaction. This suggests that, recording all of the firm’s transactions at their historic cost is the factor that the net worth of the firm illustrated on the balance sheet should not be mixed with the sales or appraised value. Net worth or stock holder’s equity on the balance sheet simply shows the difference between assets and liabilities (Bernstein & Wild, 2000). Income statement, which is also known as the profit and loss statement, statement of operations or statement of income, is another major financial statement. Income statement summarizes the firm’s revenues and expenses over a specified time, concluding with the net income or loss for the period. The income statement is divided into three parts; revenue, expenses and the net income. Revenue is cash inflows or acquiring of assets of a firm during a specified period. Expenses are the outflow or using of the assets, or incurrence if liabilities during a specified period. Net income on an income statement is the total sum earned or lost by the firm during the accounting period. Using the accrual method of accounting, sales are documented on the income statement when the goods and/or services associated with those sales are delivered or shipped to the customer. The cost of goods sold is recorded on the income statement at the same time the sales are recorded. Sales and cost of good s sold are also recorded in spite of of when the firm gets cash for the goods delivered

Paraphrasing Essay Example | Topics and Well Written Essays - 250 words - 37

Paraphrasing - Essay Example Almost all organizations engage in this type of operation in a bid to refine their processes. Task-focussed approach involves consultation that is always accompanied with directives. A case in point is in the universities where the senate, after consulting various stakeholders, may reach a decision and then communicate it to the university fraternity through memos, instructions, or emails. The third approach is charismatic transformation and is commonly applied in organizations such as banks. It is characterised by directed business process and re-engineering as its success is anchored on its functionality that often a times calls for the restructuring of processes. Multinational enterprises on the other hand find themselves operating in environments that are constantly changing. This means that they have to be flexible enough to alter their operations in a frequency which marches the level of their dynamic environment. In such a situation, facilitated and directed approaches may var y to also include aspects of fine tuning and corporate transformation. This in turn gives rise to turnaround transformation that is characterised by both directive style and a bit of coercion. The best case to illustrate this is Toyota’s lean Just-In-Time manufacturing technique which seeks to eliminate waste during the production process. Different factors account to organizational failure during change management. Among the prime factors is the absence of effective communication. Communication of the change process to the stakeholders is a critical ingredient in winning their commitment to a cause. The leader thus has the responsibility to let every interested party understand why the change is important, how they will benefit from it, and what will remain unaltered to take care of anxieties and resistances that are likely to crop up. It is

Andrew Jackson Campaign Speech of 1828 Essay Example for Free

Andrew Jackson Campaign Speech of 1828 Essay My fellow Americans, the upcoming national elections present a very important choice. We can forge a â€Å"true† representative democracy for the first time in history, and be led by our directly elected leaders. Or we can continue to live in an aristocratic republic run by over-educated elitists who are not beholden to the will of the people, but only to themselves. As you all know, three years ago I won the popular vote for President, but was denied the office because of a â€Å"corrupt bargain† between the dishonorable Henry Clay and President Adams. The people’s choice was disregarded by the elite in power. As a result, I immediately resigned from the Senate and returned to Tennessee, where the legislature immediately nominated me for President again. I have spent the last three years preparing to right this terrible wrong and take back the people’s power to choose their own leaders. My opponent Mr. Adams dismisses me as a â€Å"military chieftain. † I have fought two wars for this country, and I am proud of it. I think one of the most important qualifications a President should have is a military background. We were invaded by the British only 15 years ago. That enemy is still in the Canadas agitating Indians to attack us, and waiting for another chance to invade. We have foreign enemies at our every border. Don’t forget the Spanish forces just to the south in Florida, and Mexico to the west, and Indians constantly raiding settlements all along the frontiers. These foreign threats are many and dire, and we need a President who has the experience to defend our nation against them. There are threats to our nation from within as well. The Second National Bank is a threat to our economic well-being. President Adams and Vice-president Clay both support the bank claiming that it provides stability. I say it does great harm to the average American. It is a financial monopoly controlled by a few wealthy easterners. It controls the credit for the entire country, prints paper money of dubious worth, and it is just plain unconstitutional. Out west thousands of ordinary shop keepers, millers, farmers and other business owners cannot get the currency and the loans they need to run their concerns. How do you develop and grow the economy of a new state without currency, or worse yet, with paper currency of dubious worth? I say let us do away with all paper money, I do not trust it. Gold and Silver coin have intrinsic and eternal value, paper does not. We should also rely on our local and state banks, run by the people who live in and understand our communities, to control the currency needed for commerce, not some faceless, monopolistic national bank. Another threat from within are the abolitionists. They care about one issue only, and would tear the nation apart to get their way. Slavery is necessary to the economy of the south. If we outlaw it, we will make criminals of thousands of slave owners overnight, and collapse all of the southern states’ economies. How will southern families feed and clothe themselves without their labor force? I say let the people and their states decide this issue for themselves. Many northern states have already outlawed slavery, and one day the southern states may follow. You cannot force a cultural change like this on people; you must let them come to it in their own way and time. That is the nature of democracy. President Adams is afraid of internal threats as well. His biggest fear is YOU! The people of this nation, the ordinary citizens of the United States are the gravest threat he faces. Our President doesn’t trust us. To him, we are the unwashed, ignorant masses who, given the chance, would run the country into the ground. The president has stated many times that he believes his precious republic will soon â€Å"degenerate into democracy; that government of the people will become government by the people. † I say it’s about time. I say â€Å"we the people† built this nation. We have marched across the continent, scratching out a living, and burying our children along the way to do it. I say â€Å"we the people† understand better than anyone what it takes to make this nation grow and prosper. I trust the common people of this nation, because I am one of the common people. I am not yet another wealthy land owner from Virginia, nor am I an aristocratic lawyer from Massachusetts. I am a just an old Indian fighter from Tennessee. I believe â€Å"we the people† who have sacrificed the most for this great nation have earned the right to govern it. But I need your help to make this happen. Already, the new states are entering the union with few restrictions on the vote. This has caused many the old states to change their ways as well. Eighteen of our states now choose their electors by popular vote, while only six still allow the legislature to choose their representatives for them. I urge you all to go to the polls on Election Day. With this election we can finally take back power from the old aristocracy. We can establish the legitimacy of majority rule based upon direct voting for candidates by the electorate, and guarantee preservation of the Union, with states rights as the fundamental basis of American liberty. This is the dawn of a new day for democracy and modern American politics. Please vote on Election Day. Thank you.

Philosophy of Education Essay -- Philosophy of Teaching Statement

Philosophy of Education School. What is school? School is something where kids go five days a week to learn new things each day. School is where they get a good education so when they get out of college they can go get a high paying job and support their family. Having an education is something that will help you when you get in the real world. Education is something that has helped me to pursue my dream, which is to go to college and get a job as a teacher, which was influenced by my father. In my paper I plan to tell you about my views of nature of knowledge, purpose of education, why education is important, what I want to accomplish as a teacher, what one want the students to accomplish, methods, discipline, and curriculum. Today children are classified into three groups AP , intermediate, and LED. The children are strongly influenced by their environment just as Plato had said. If kids were born with the same intelligence, then we wouldn't have to classify them into three groups. One example to show that Rousseau' s theory was wrong is when I was in second grade and the teacher have us a reading test. The test was to see who could read well enough to move to a higher reading level. Some of us moved and some didn't. If Rousseau's theory was right that every student had the same intelligence, then every kid would have passed the test and moved to a higher reading level. However if kids that weren't read to as a kid are more likely to have lower scores in reading. Knowledge is the particular range of one's information or acquaintance with facts. This is something that is absolute and by that it means it will never change. What you learn can only make you understand life more. Life is knowledge, if you k... ...o think physical education classes can be good for teaching the students the importance of team work. The reason I think Health is important, is because most kids today doesn't know how the body works and don't know how to eat a healthy diet. Health goes right along with P .E. , because in Physical Education I'm promoting physical activity and in Health I'm promoting proper eating habits. It all ties in together on how to have a properly fit and healthy body that can produce a long healthy life. Many of the views that I gave you are similar to the views of Plato's. Many of the views discussed why education is so important in a person's life. Having a education is something that will help you beyond the work force it will help you in life itself. If it wasn't for the education that I have received over the years, I wouldn't be pursuing my dream as a teacher.

Beyond the printed page

Technology is rapidly changing the nature of the global media. For example, Daniel Czitrom, in his book entitled ‘Media and the American Mind: From Morse to McLuhan’, states that one of three major traditions or persuasions in American thought with regard to the impact of modern mass media, views changes in communications technology as the driving force in the historical changes in such media impacts on society. This is the school of thought of the â€Å"radical media† theorists Harold Innis and Marshall McLuhan, who are said to have highlighted the thesis in different ways in their works (Czitrom 1982, p. xii).Not only is the change with regard to the changes in the impacts of mass media on society, it is also in with regard to ownership of mass media, as both technology and economics are credited with driving a convergence of the different forms of media, and implicitly, a convergence on ownership of the different forms of media (Compaine and Gornery 2000, p. xv i). The online books have major advantages compared with print versions.It benefits greatly from the evolution of technology, with the new emerging technologies endowing online books with the ability to dynamically update, hyperlink, provide efficient searching, real-time interactivity and multimedia. All these instruments help the online books deliver materials to readers more efficiently and more diversely, than its print version. Moreover, the online books attract more non-local readers and many younger readers, while the print version mainly focuses on the local or national market. 2. What devices and technologies exist or will soon exist for reading digital books?There are no several devices being manufactured that will soon make the move from printed to digital books. In fact, the move to replace printed books with electronic versions has the stamp of approval of earnest researchers, experts and scientists such that readers are now able to access thousands of books in one port able, mobile and accessible case. For instance, the Sony Reader is a new electronic book device that makes use of the display technology called the electronic ink. It was developed by the E-link in Massachusetts where the display gives a most natural reading experience for the reader, using no backlight.It uses a form of electronic ink including displays on credit cards that do not break when bent. The food labels are able to change prices throughout the day too. How this is done is by plastic films with transparent microscopic liquid-filled spheres, the size of a hair’s diameters where there floats even smaller black and white particles. The black particles are negatively charged while the white particles are positively charged. These now forms ink patterns of black and white depending on how the electric charge is applied to the film.The Sony Reader need not be turned off and just like a printed book, it can just be set aside and the current page remains on the screen witho ut draining any battery power. Studies have even proven that users report increased readability and a minimal eyestrain compared to other electronic book technology. (Scientists develop E-link to Replace Books and Newspapers). 3. How are publishers adapting to digital books? Apart from the interest from readers, on the business side the idea of moving pictures in a newspaper attracts more attention and brings greater business opportunity.More and more advertisers are interested in using online video advertisements and are shifting some of their advertisements from television to the web. New kinds of video ads are becoming popular pre-rolls and post-rolls, video ads that run before or after the news video clip. Meanwhile, web news forecasts give the opportunity for TV-style commercials. In each three-minute News Journal Newscast two fifteen second ad fragments and one thirty second fragment are inserted. This idea was only proposed two months ago, and already more than eighty-five pe rcent of the airtime slices have been sold. (Oxfeld, 2004).Currently, publishers are looking into the digital rights. These issues are inevitable due to the large number of people involved in it. It is also complicated by the fact that these people come from different places. Laws which govern them are different. Yet publishers are quite discouraged. More so, there are not much available treaties or conventions from which rules and guidelines regarding digital rights can be seen. One of main problems with regard to digital rights is the problem on unauthorized copying and transmission of printed books and digital information. This is a problem about rights to intellectual property.Tran (2001) says there are many interlinked communities in the web. As such, sharing different materials can be very convenient. According to him, file types frequently used are MP3s, MPEGs, JPEGs, and PDFs. There is a proliferation of many copies of these kinds of files which are transmitted from two diff erent points. He further elaborates that the problem lies in putting a stop or even delaying the process of the undisturbed exchange rate of copyrighted digital materials. There are a lot of factors that cannot be easily prevented such as the increasing sophistication of technology and the speed of transmission (Tran).The problem is not as easy as it seems but publishers are still keen on the fact that there are still people who would want to have books instead of electronic devices as reading materials. WORKS CITED Compaine, Benjamin M. and Douglas Gomery (2000), ‘Who Owns the Media? : Competition and Concentration in the Mass Media Industry’, Lawrence Erlbaum Associates,Mahwah, NJ, p xvi Czitrom, Daniel J. ‘Media and the American Mind: From Morse to McLuhan’, University of North Carolina Press, Chapel Hill, NC, p. xii (1982), Guard and Nurture your Intellectual Property Rights.Retrieved May 20, 2007 at: http://archives. obs-us. com/obs/german/books/paperl /chap091. htm Oxfeld, Jesse ‘Watching the Newspaper, 2004. Retrieved May 20, 2007 at: http://www. editorandpublisher. com/eandp/columns/newspaper_2point0_display. jsp? vnu_content_id=1000739225 Scientists develop E-link to Replace Books and Newspapers. http://www. aip. org/dbis/HFES/stories/17027. html Tran, N. 2001. â€Å"Digital Right Management†, www. cas. master. ca. Retrieved May 20, 2007 at http://www. cas. mcmaster. ca/~wmfarmer/SE-4C03-01/papers/Tran-DRM-aux. html

Food Tourism

World Tourism Organization, 2012 Secretary General: Taleb Rifai Executive Director for Competitiveness, External Relations and Partnerships: Marcio Favilla L. de Paula Editorial team: Dmitriy Ilin, Project Manager, Global Report on Food Tourism Inaki Gaztelumendi, Consultant, TANGIBLE – Tourism Industry Consultants Peter Jordan Series editor: UNWTO would like to sincerely thank all those who contributed material to this report. Copyright  © 2012, World Tourism Organization (UNWTO) Global Report on Food Tourism Published by the World Tourism Organization (UNWTO), Madrid, Spain.First printing: 2012 All rights reserved. Printed in Spain. The designations employed and the presentation of material in this publication do not imply the expression of any opinions whatsoever on the part of the Secretariat of the World Tourism Organization concerning the legal status of any country, territory, city or area, or of its authorities or concerning the delimitation of its frontiers or bound aries. Photos by UNWTO and Dreamstime World Tourism Organization (UNWTO) Calle Capitan Haya, 42 28020 Madrid Spain Citation: World Tourism Organization (2012), Global Report on Food Tourism, UNWTO, Madrid Tel. (+34) 915 678 100 Fax: (+34) 915 713 733 Website: www. unwto. org E-mail: [email  protected] org publication may be reproduced, stored in a retrieval system or utilized in any form or by any means, electronic or mechanical, work and is pleased to consider permissions, licensing, and translation requests related to UNWTO publications. Permission to photocopy UNWTO material in Spain must be obtained through: Calle Monte Esquinza, 14 28010 Madrid Spain Fax: (+34) 913 08 63 27 Website: www. edro. org E-mail: [email  protected] org For authorization of the reproduction of UNWTO works outside of Spain, please contact one of CEDRO’s partner organizations, with which bilateral agreements are in place (see: http://www. cedro. org/en). For all remaining countries as well as f or other permissions, requests should be addressed directly to the World Tourism Organization. For applications see: http://www. unwto. org/pub/rights. htm. Global Report on Food Tourism CONTENTSForeward Taleb Rifai / 4 Introduction / 5 Gastronomy’s importance in the development of tourism destinations in the world / 6 Global trends on food tourism / 10 What our Members say / 12 CASE STUDIES International Initiatives Euro-toques in Europe: 3500 artisan cooks in defence of â€Å"eating well† / 18 Food and the Tourism Experience / 20 Foda / 22 Tourism Destinations Azerbaijan: aromas and tastes of the East with a European twist / 26 Brazil and its Paths of Flavour / 28 Egypt: food tourism experience / 30 Food and wine tourism in Georgia / 32 Kazakhstan: tracing the country’s ancient history through its food / 34 Gastronomic tourism in Korea – Globalizing Hansik / 36 A taste of Moscow / 38 Malaysia: at the cross-roads of Asian food culture / 40 Morning pilau, or peculiarities of Uzbek cuisine / 42 Business organizations Tasting Spain: the creation of a product club for gastronomic tourism / 46 Food and wine tourism: Challenges and Opportunities / 48 Sustainable gastronomy: Prospects for the Future / 50 Fine dining: an â€Å"awakening to art de vivre† Relais & Chateaux-style / 52 A brief summary of the SETE study â€Å"Gastronomy & the Marketing of Greek Tourism† / 54 Educational organizations The Basque Culinary Center / 58 Safety Food – the Brazilian Experience / 60 Presentation of the B. E. S. T. concept / 62 Foreword Taleb Rifai, Secretary-General, World Tourism Organization (UNWTO) For many of the world’s billions of tourists, returning to familiar destinations to enjoy tried and tested recipes, cuisine, gastronomy has become a central part of the tourism experience. Against this background, food tourism has gained increasing attention over the past years. Tourists are attracted to local produce and many destinations are centering their product development and marketing accordingly.With food so deeply connected to its origin, this focus allows destinations to market themselves as truly unique, appealing to those travelers who look to feel takes a closer look at the links between tourism and food, highlighting the importance of this industry to the tourism sector and economies worldwide. Bringing together experiences from some of the world’s top tourism destinations, as well as from food tourism experts, the report offers important insight and recommendations into this growing segment of tourism. Members and other organizations who have contributed to this report. I trust it will serve as a delicious appetizer to the improved knowledge and continued development of food tourism.This is especially important for rural communities, many of which have struggled in the face of rapid urbanization and shifts away from traditional economic sectors. With their proximity to food-producin g lands, rural communities often enjoy a comparative advantage when it comes to serving up traditional fare. Tourism, particularly food tourism, allows these communities to generate income and employment opportunities locally, providing jobs for vineyard tour guides or local chefs, while fuelling other sectors of the local economy such as agriculture. The Global Report on Food Tourism, the latest in the UNWTO Secretary-General, Taleb Rifai 4 UNWTO Global Report on Food TourismThe aim was to try to obtain a series of conclusions regarding some of the initiatives that are going on worldwide in Food Tourism for possible inclusion in the the public sector and businesses about policies for importance of gastronomy in the development of tourism destinations in the world and reviews the global trends in Food Tourism. It also reports on the results of the survey Introduction the current situation of Gastronomic Tourism. The second part of the report presents case studies of Food Tourism. Fi rst, it presents international initiatives such as Eurotoques, an organization of chefs that includes more than 3,500 restaurateurs from 18 countries; the study carried out by the OECD on â€Å"Food and the Tourism Experience†; and the Slow Food movement, which was founded in 1986 and is present in more than 122 countries.In recent years, Food Tourism has grown considerably and has become one of the most dynamic and creative segments of tourism. Both destinations and tourism companies are aware of the importance of gastronomy in order to diversify tourism and stimulate local, regional and national economic development. Furthermore, Food Tourism includes in its discourse ethical and sustainable values based on the territory, the landscape, the sea, local culture, local products, authenticity, which is something it has in common with current trends of cultural consumption. This new volume of the â€Å"AM Reports† series, â€Å"Global Members of the World Tourism Organiz ation (UNWTO), and was produced with the support of Member States, egional and national tourism destinations, such as Brazil, Egypt, Georgia, Kazakhstan, Korea, Uzbekistan and Moscow. It also includes the experience of business organizations the management and promotion of Food Tourism of Spain; the Portuguese Institute for Tourism Planning and Development (IPDT); the Hotel and Gastronomy Business Federation of Argentina (FEHGRA); Relais & Chateaux, an exclusive collection of 475 charming hotels and gourmet restaurants in 55 countries; and the Association of Greek Tourism Enterprises (SETE) . In this Report, we have attempted to carry out an analysis of the current situation of Food Tourism, through of tourism and gastronomy professionals with extensive experience in international organizations, in destination training. ducational institutions, such as the Basque Culinary Centre in San Sebastian, the National Confederation of Trade in Goods, Services and Tourism of Brazil (CNCSENAC) and the Ecole Hoteliere de Lausanne, on their vision and the role of human resources training in the development of Food Tourism. UNWTO Global Report on Food Tourism 5 Gastronomy’s importance in the development of tourism destinations in the world Carmina Fandos Herrera, Senior Lecturer in Marketing, Universidad de Zaragoza Javier Blanco Herranz, gastronomic tourism? Today, travellers are more experienced, have more disposable income and more leisure time to travel, and thus tourism allows them to escape the daily routine of their usual environment and immerse themselves in a world of freedom and novelty.Thus, more and more tourists in the world are looking for concrete learning experiences, and in this endeavour the gastronomic experience, in highly diverse ways, is playing an increasingly prominent part. Current research in gastronomic tourism is scarce and is mainly focused on wine, and â€Å"oenotourists† are not necessarily the same individuals who engage in othe r, nonoenological gastronomic activities. Gastronomic tourism is an emerging phenomenon that is being developed as a new tourism product due, inter alia, to the fact that according to the specialized literature (among others, Quan and Wang, 2004) over a third of tourist spending is devoted to food. Therefore, the cuisine of the destination is an aspect of utmost importance in the quality of the holiday experience. PhD Student in Marketing, Universidad de Zaragoza sed in the literature is that proposed by Hall and Sharples (2003), according to which food tourism is an experiential trip to a gastronomic region, for recreational or entertainment purposes, which includes visits to primary and secondary producers of food, gastronomic festivals, food fairs, events, farmers’ markets, cooking shows and demonstrations, tastings of quality food products or any tourism activity related to food. In addition, this experiential journey is related to a particular lifestyle that includes exp erimentation, learning from different cultures, the acquisition of knowledge and understanding of the qualities or attributes related to tourism products, as well as culinary specialities produced in that region through its consumption.Thus, the experience of gastronomic tourism is considered as such, provided that everything mentioned above constitutes the main reason or motivation to travel for visitors to a particular destination or But even without gastronomy being the main motivation for choosing a destination, the fact is that it is increasingly 6 UNWTO Global Report on Food Tourism occupying a substantial role as a secondary or partial motivation of tourists in the world (according to recent research, eating in restaurants is the second favourite activity of foreigners visiting the United States and is the number one leisure activity for U. S. travellers when they visit other countries). organized around an effective system of public-private cooperation.Both approaches are in separable and can restaurants and food industries, but also other sectors indirectly related but linked to tourism, creating conditions for improving local employment and the promotion of new outside the scope of the product â€Å"gastronomic tourism†, and adaptable to tourism-motivation dynamics that are increasingly plural and complex. Thus, we can take a step further and say that gastronomic tourism applies to tourists and visitors who plan their trips partially or totally in order to taste the cuisine of the place or to carry out activities related to gastronomy. Gastronomic tourism comprises many different subtypes if we look through the prism of the food or dish in question.Thus we have, for example, offerings related to whisky, cider, cognac, cava, horchata, sake, or tea. Gastronomic routes are becoming without doubt one of the most developed products in this area. A gastronomic route is a system that constitutes a comprehensive and thematic tourism offering, generally branded, and is area (although in reality, gastronomy has no borders), with a series of tourism products or sites, such as factories and restaurants, which are listed in tourism guidebooks dish, generally with differentiated quality, or gastronomic events or activities. The route also informs about other sites of historical interest, thus promoting economic development throughout the area.Therefore, the idea is to bring together different types of tourist attractions and to offer them in a conveniently packaged form so that tourists stay longer in the area than if only one kind of attraction is featured. In our opinion, gastronomic routes will be successful if they manage to activate gastronomic heritage and convert it into food tourism as an attraction for tourists, while at the same time differentiating it from the competition as visitors look for variety, new sensations and authentic experiences. But, any creation or value proposition made to strengthen travel motivations centre d on gastronomy should be underpinned by sustainability principles and practices and Carmina Fandos HerreraGastronomic tourism, lifestyle and tourism motivations Lifestyle is used in tourism to assess involvement in tourism experiences. Researchers have pointed out that culinary tourism is an authentic experience of a sophisticated lifestyle in a pleasant environment, associated with the good life and the economic wellbeing of consuming exclusive, high-quality locally grown products. Tourist motivations constitute a key concept for the design and creation of products and services that add value for tourists. Motivations are related to consumer satisfaction and are considered a key component in understanding the decision-making process of visitors.Thus, several physical or physiological needs (sensory perception and hedonism) security, cultural and social needs, the need to belong or interpersonal needs, the need for prestige (local delicacies), status or self-realization. In additio n, UNWTO Global Report on Food Tourism 7 the literature posits two dimensions for motivation: the hedonistic, with regard to aesthetic products, and the utilitarian or rational. Tourism destination image and the gastronomic tourism experience Several studies have found that tourists travel to those destinations that have established a reputation as a place to experiment with quality local products. tourist motivations as either internal stimuli or â€Å"push†, or external stimuli or â€Å"pull†.The former are considered from the perspective of demand, and they lead the tourist to travel to gastronomic tourism destinations that often include desires as well as psychological, social and ego-centric needs such as escapism from the daily routine, relaxing with family, rest, exploration and social interaction and affective or emotional bonding. The resources considered pull factors are cultural and natural attractions, special events and festivals, experiences with food pro ducts in the destinations and other opportunities for leisure and entertainment, value, friendliness of residents, gastronomic diversity and variety, attributes or characteristics of the destination such as proximity, etc. whose brand image is connected, with varying levels of intensity, to gastronomic values.By way of example, it is possible to give a non-exhaustive list that includes, among others, Spain, France, Italy, Greece, Belgium, Portugal, USA (especially in areas such as California’s Napa and Sonoma Valleys), Brazil, Peru, Mexico, New Zealand, South Africa, Australia, Chile, Malaysia, Japan, example, that the Mediterranean diet of Spain, Greece, Italy and Morocco was included in UNESCO’s list of Intangible Cultural Heritage of Humanity in November 2010. As for the gastronomic tourism experience, it can be a number of attributes (attractiveness of the food and environment, quality of service), after a stay in a tourist destination where the tourist engaged in an activity related to gastronomy. The tourist’s perceived value of a particular destination or establishment is therefore multidimensional.Post-experience satisfaction is a critical indicator for assessing the effectiveness or performance of the products and services of the destination. The tourist’s satisfaction with the purchase depends on the product’s performance in relation to the tourist’s expectations. It should be kept in mind that different cultures have different perceptions of satisfaction and evaluation of gastronomy and that high quality of service can result in dissatisfaction among consumers if their expectations had been too high, for example, due to exaggerated advertising. Satisfaction with the destination leads to customer loyalty and this in turn gives a higher level of intention to repeat the visit.Quality gastronomy is a decisive factor in satisfaction, as it produces a lasting memory about the experience lived by the tourist. Thus, depending on the expectations held by the consumer as to the †¦ the cuisine of the destination is an aspect of utmost importance in the quality of the holiday experience. Javier Blanco Herranz 8 UNWTO Global Report on Food Tourism gastronomy of the destination, such expectations predict behaviour. Here is where success lies: having tourists revisit the destination due to its gastronomy. The festive atmosphere, relaxation and fun experienced by the tourist during a gastronomic route, and the social interaction with people of similar interests create associations in the tourist’s mind linked to the good times experienced by the visitor.To recap, gastronomic tourism is a local phenomenon of universal scope that is in a clear growth phase; it has a positive impact on the economy, employment and local heritage, as tourists seek to get to know not only the local food but also to know its origin and production processes, making it an expression of cultural tourism; it has grea t potential for expansion as a main motivation for tourism trips and although this type of tourism is still practised by a minority of tourists, the fact is that it is attracting a very select type of tourist with a high volume of expenditure on very high-quality products, and lastly, the development of gastronomic tourism contributes to improving the general perception of the destination. the Mediterranean diet of Spain, Greece, Italy and Morocco was included in UNESCO’s list of Intangible Cultural Heritage of Humanity in November 2010. 1 QUAN, S. & WANG, N. 2004, â€Å"Towards a structural model of the tourist experience: An illustration from food experiences in tourism† Tourism management, vol. 25, no. 3, pp. 297-305. 2 HALL, C. M. & SHARPLES, L. (2003). â€Å"The consumption of experiences or the experience of consumption? An introduction to the tourism of taste† in Food tourism around the world. Elsevier Butterworth-Heinemann, Oxford, pp. 1-24. UNWTO Global Report on Food Tourism 9 Global trends in food tourism A people that does not drink its wine and eat its cheese has a serious identity problem. † Inaki Gaztelumendi, Consultant on food tourism The development of tourism today is paradoxical. It simultaneously generates processes of globalization and enhanced appreciation of local resources. Tourism destinations, obliged to maintain increasingly intense competitiveness and engaged in a constant struggle to retain some of their market, face an increasingly dynamic and sophisticated environment. The world is increasingly open; however, tourists seek experiences based on local identity and culture. In recent years gastronomy has become an indispensable element in order to get to know the culture and lifestyle of a territory.Gastronomy embodies all the traditional values associated with the new trends in tourism: respect for culture and tradition, a healthy lifestyle, authenticity, sustainability, experience†¦ Likewise, gastr onomy represents an opportunity to revitalize and diversify tourism, promotes local economic development, involves different professional sectors (producers, chefs, markets, etc. ), and brings new uses to the primary sector. This leading role of gastronomy in the choice of destination and tourism consumption has resulted in the growth of gastronomic offerings based on high-quality local products and the consolidation of a separate market for food tourism. What are the major global trends and the keys to success that can be observed in this development of food tourism? It is a growing market.The growth of food tourism worldwide is an obvious fact. It is one of the most dynamic segments within the tourism market. But what are food tourists like? They are tourists who take part in the new trends of cultural consumption. They are travellers seeking the authenticity of the places they visit through food. They are concerned about the origin of products. They recognize the value of gastron omy as a means of socializing, as a space for sharing life with others, for exchanging experiences. Such tourists have higher-thanaverage expenditure, they are demanding and appreciative, 10 UNWTO Global Report on Food Tourism and they eschew uniformity.Therefore, gastronomy cannot become a bland and anonymous product; it must have personality, because otherwise it will become vulnerable, de-localized and subject to adulteration. The territory is the backbone of gastronomic offerings. The terroir is an element that differentiates and is the source local identity. It encompasses environmental and landscape values, history, culture, traditions, the countryside, the sea, the own cuisine of the place. In this regard, the conversion of the territory into a culinary landscape is one of the challenges of tourism destinations. The product is the basis of Food Tourism. Therefore, natural resources we are going to convert into tourism products that make it possible to identify this territory. Cultural Heritage.Culture is the set of behaviours, knowledge and customs that shape a society and on which a sense of belonging is based. The design of any food tourism offering will not viable if it does not take into account the cultural characteristics of the territory. Gastronomy allows tourists to access the cultural and historical heritage of destinations through tasting, experiencing and purchasing. That is, it makes it possible to approach culture in a more experiential and participatory way that is not purely contemplative. We must also take into account the emergence of new cultural values, which increase the richness and cultural diversity of the country. In this regard, Tradition and Innovation coexist in a natural manner.Gastronomic tradition is in a process of continuous evolution, and the challenge for professionals is to incorporate innovation in order to renew and adapt their offerings to the needs of the new cultural consumer. Sustainability. Food tourism is capa ble of addressing cultural and environmental concerns in a way that is compatible with purely economic arguments. The recent history of global tourism development is littered with nominally sustainable models and manifestly unsustainable actions. The idea is not to create new indiscriminate pressure on culinary heritage, but to leverage it rationally with an eye to sustainability. It is not about â€Å"touristifying† gastronomy, by creating new offerings or scaling up existing ones. It is not so much bout creating in order to attract, but rather attracting visitors to participate in the destination’s own cultural reality, well explained and interpreted, through cuisine, local products and all the services and activities that surround them. Quality. Destinations that want to promote food tourism have and recognition of local products, the development of a competitive offering, the professionalism of human resources throughout the value chain of food tourism through trai ning and retraining, and consumer protection and reception in order to increase visitor satisfaction. Communication. Destinations must articulate a credible and authentic narrative of their food tourism offerings.The travel experience has changed and is not limited to the days of actual travelling, but rather it starts much earlier, with its preparation (the tourist becomes inspired, gathers information, compares, purchases), and the experience ends when the traveller assesses and shares his experiences through social networks. Playing key roles in the process are: the great chefs who have ignited a revolution in the segment of high-end cuisine as a revitalizing element for tourism, the media (especially television), tourist guides, food blogs and social networks in the image building of a destination. And destinations must be present in all channels and all parts of this process. Cooperation.It is necessary for the actors operating in chefs, restaurateurs, public administrations, h oteliers, food tourism product offerings. Inaki Gaztelumendi UNWTO Global Report on Food Tourism 11 What our Members say With a view to the publication of the Global Report on Food Tourism, a survey was conducted among the UNWTO Members, working in diverse sectors around the world, were received in this regard. Strategy According to the results this survey, 88. 2% of respondents the brand and image of their destination. Only 11. 8% were of the opinion that gastronomy plays a minor role. â€Å"gastronomy is a strategic and image of their destination† However, a smaller percentage of respondents believe that their country has its own gastronomic brand: only percentage (32. %) believe that their country has not structured its own brand of gastronomy, meaning that, in general, destinations still have some ways to go in terms of Gastronomic Culture Among the elements of the gastronomic culture of the destination which they consider should be featured in promotional campaigns today , most respondents cite the quality, variety and regional diversity of foods, notably, meat, etc. As added value they lean towards broader concepts such as the Mediterranean diet, included on the UNESCO World Heritage list, healthy cooking, sustainability, or multiculturalism. They also point to the importance of restaurant offerings with a strong local basis (Mediterranean, oriental, ethnic, etc. ) that combine tradition and innovation, and the role of international cuisine.As for gastronomic tourism products that exist in their place the importance of food events (expressed by 79% of 12 UNWTO Global Report on Food Tourism respondents). This is followed by gastronomic routes and cooking classes and workshops, with 62% answering and visits to markets and producers (53%). Having less weight among gastronomic tourism product offerings are museums (cited by only 12% of respondents), and presentations with 6% of positive answers. 68% of the organizations consulted carry out marketing ac tivities or promotion based on Food Tourism. The marketing and promotional tools most used by these entities are: organizing events (91%), producing brochures and advertising (82%) and dedicated websites on food tourism (78 %).At a lower level are promotional tools such as tourism guides (61%), blogs (43%), and familiarization trips for journalists and tour operators (13%). And lastly, only 4% of the organizations surveyed said they used social networks for the promotion of food tourism. UNWTO Global Report on Food Tourism 13 Economic Impact Currently food tourism is still a regional phenomenon. According to the results of the survey, the marketing of gastronomic tourism products gives top priority to the regional market. At a second level are the local and national markets. And in last place is the international market. Finally, the survey asked respondents for an estimate of the economic impact of food tourism on their destination.In general, most of the organizations surveyed ind icated that there is still no systematic analysis of the economic impact of food tourism. However, they consider that the weight of gastronomy in tourism revenue in destinations have a large margin to work with in this respect. Cooperation Asked about the existence at their destination of collaboration between the tourism sector and local gastronomy actors (producers, restaurants, markets, etc. ), the general opinion is that there is cooperation on concrete marketing actions, in particular, with local restaurants, but there are currently no stable instruments of cooperation for the development and promotion of food tourism. In fact, 37. 5% of respondents recognizeFrom the results of the survey it is possible to draw a set of general recommendations for tourism destinations promotion of food tourism. First, traditional strategies in the development of food tourism must give way to strategic tools to articulate the quality, variety and uniqueness of local products and gastronomy of a territory. These offerings, presented with authenticity and as experiences to be lived, must be based on the values of cultural identity, sustainability, the quality of tourism products and services, and consumer protection. Also, in a highly competitive situation like the â€Å"we need to create stable instruments of cooperation for the development and promotion of food tourism† 14 UNWTOGlobal Report on Food Tourism current one, market knowledge should be one of the food guides—the organization of events, the media and use of the Internet and social networks. Third, both in the conceptualization as well as in the Members agree on the importance of establishing cooperation instruments among all actors in the value chain of Food Tourism at the local level (producers, tour operators, public administrations, etc. ). Finally, the survey shows the need to promote knowledge and research on Food Tourism. Therefore, the creation of plans to establish development guidelines and create gastronomic tourism products is seen as a priority for destinations. f seizing the opportunity represented by gastronomy for destinations. Key factors in this regard are: bringing chefs on board as interpreters of the territory, the development of high-quality and credible promotional tools—such as And additionally the following partners: UNWTO Global Report on Food Tourism 15 Case Studies International Initiatives Euro-toques in Europe: 3500 artisan cooks in defence of â€Å"eating well† Euro-Toques is neither a promotion association nor a new which are our best products. Our goal is to give value to seasonal products and to defend regional artisan production. Euro-Toques is recognized by the European Union as an organization that defends Quality Food.It forms part of the privileged network of contacts of the European Commission. Euro-toques acts as a lobby group in European and national institutions. The organization focuses its activities on Food Law as well as on the new Common Agricultural Policy, the Common Fisheries Policy and DG SANCO activities. Our bywords: Taste, Safety, Authenticity. And therefore: Act in order not to suffer. The art of cooking should adapt itself to our times. Let us be creative, let us be open to neighbouring cultures, but let us preserve our beautiful regional traditions and adapt them to modern tastes. These are the foundations of quality gastronomic tourism.We advocate a model based on the diversity of traditions and regions, quality products, products of the land and traditional recipes, which are the guarantee of the culinary heritage and continuity of local products. The products used in our kitchens are fresh and are prepared on the premises. Our work is based on seasonal products in order to respect the cycles of nature and ensure an authentic taste. And this respect for tradition is compatible with modernity: the pleasure and the art of living are passed on. Moreover, we chefs play an important role in consumer protection and the preservation of knowledge of our territory. Not only do we help people eat well, but we also welcome visitors and advise them about our gastronomy, products, places†¦ President, Euro-Toques Spain 18 UNWTO Global Report on Food TourismAt present, one of the major projects of Euro-toques is the creation of a gastronomic map of Spain. A map in which typical local products are represented in each community, province, city and town; and if possible accompanied by recipes. Traditional recipes, and modern ones as well. Recipes that show that the identity of a land is also determined by its products, by the producers who cultivate them, and by the cooks who buy and transform them, thus disseminating a gastronomic culture. The idea is to ultimately develop a collection of recipes that represent a distillation of local cuisines, thus highlighting the diversity of the different territories of Spain.The project consists of putting together an anthology of th e products and recipes of the various peoples of Spain, with the ultimate goal of producing a manual and a history of the different parts of our country that are named or are renowned for a product, a dish or an outstanding gastronomic activity. Euro- toques is an international organization representing more than 3500 chefs and cooks from 18 countries. It was founded by Pierre Romeyer, Paul Bocuse, Juan Mari Arzak and Pedro Subijana, among other famous chefs, on 18 November 1986, in Brussels, at the urging of the European Commission President Jacques Delors. The main objectives of Euro-toques are: To promote the good practices of artisan food producers. To protect the culinary heritage of Europe in all its diversity and with its different origins.To safeguard the healthiness of food products and encourage natural combinations. To demand proper labelling in order to provide consumers with clear information allowing them to make choices based on solid criteria. euro-toques. org Let us be creative, let us be open to neighbouring cultures, but let us preserve our beautiful regional traditions and adapt them to modern tastes. UNWTO Global Report on Food Tourism 19 Food and the tourism experience Greg Richards, Tilburg University, Netherlands Food and tourism play a major part in the contemporary experience economy. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists.The linkages between food and tourism also provide a platform for local economic development, and food experiences help to brand and market destinations, as well as supporting the local culture that is so attractive to tourists (Hjalager and Richards, 2002; OECD, 2009). Food experiences have become more important in tourism as the ‘Experience Economy’ has developed. Pine and Gilmore (1999) argue that the consumer no longer pays for the basic service, but for the complete experience. In the case of food, peop le are willing to pay a premium for the added value offered by food experiences, which provide a gateway into local culture, creativity and landscapes. Tourist food experiences in particular are often contrasted with ‘everyday’ or basic eating, as people search for ‘authenticity’ and distinction in local food and gastronomy.Food provides a basis for tourism experiences by: Linking culture and tourism Developing the meal experience Producing distinctive foods Developing the critical infrastructure for food production and consumption Supporting local culture Food experiences can also stimulate local development, because food tourism is high yield tourism, that can extend the tourist season and diversify rural economies. Food experiences are labour intensive and create jobs while creating backward linkages that stimulate agriculture, and they generally do not require major new investment. Food can contribute to regional attractiveness, sustain the local enviro nment and cultural heritage and strengthen local identities and sense of community.Food and gastronomy can also in themselves be considered as creative industries, helping to stimulate innovation by involving the consumer in co-creation, stimulating links between global and local cultures (e. g. Fusion foods, foodways that link cultures) and creating narratives around food. In this sense, gastronomic tourism can be seen as a form of ‘creative tourism’ (Richards, 2011), which allows 20 UNWTO Global Report on Food Tourism tourists to develop their creativity though contact with local people and their creative lives. Major areas of innovation currently taking place around food, gastronomy and tourism include creative tourism experiences (such as cooking and food appreciation courses), food events, food trails, new cuisines (e. g. New Asian Cuisine in Singapore) and building narratives around food.Food can also provide the basis of branding and marketing activities, includi ng: Partnerships between food producers, rastaurants and the tourism industry Setting standards for local foods Lifestyle positioning, emphasizing the attractiveness of lifestyles related to gastronomy Indentifying niches Theming and packaging Developing specialty restaurants Communicating the national or regional brand through gastronomy (such as the Prove Portugal programme). The numerous case studies in the OECD study indicate that the critical success factors for food experiences in tourism include Providing a good culinary offer at home, that stimulate appreciation of food and support gastronomy that is also attractive to visitors. Developing a network of good quality restaurants Developing food and wine exportation. Education and training and attracting talent Positioning chefs in world rankings (for example ‘Gastrostars’ such as Ferran Adria) Linking food experiences to tourist needs Providing ‘glocalised’ fods that link to tourist needs as well as s howcasing authentic local cuisine or national and regional authorities: Ensure a solid base of local food culture Start from the basics (Quality, authenticity, locality) Build coalitions (Public, private partnership) Spread the message (Build the brand, communicate clearly) Develop a holistic approach (Tourism should be seen as one aspect of the entire food value network) tilburguniversity. edu References In Dodd, D. (ed. ) Food and the Tourism Experience. OECD, Paris, pp. 13-46. Gastronomy. Routledge, London. OECD (2009) The Impact of Culture on Tourism. Paris: OECD. Boston: Harvard Business School Press. Richards, G. (2011) Creativity and tourism: The state of the art. Annals of Tourism Research, 38(4), Pages 1225–1253. Greg Richards UNWTO Global Report on Food Tourism 21 FODA fuel†.If it is thought of as a nourishing substance, taken into the body to sustain life, provide energy, and promote growth, then we’re on the way to healthy living. If however, it is th ought of merely as fuel, to be consumed as quickly and as cheaply as possible, as it is so often these days, we’re heading in a dangerous, unsustainable direction; we’re heading towards monoculture of the lowest common denominator, leading to all manners of physical and social ills. Thankfully, increasing numbers of people around the world Catherine Gazzoli, and tradition, and the positive social impacts of developing culinary tourism. The Slow Food Foundation for Biodiversity shares these aims.It protects the environment, defends food biodiversity, promotes sustainable agriculture, supports small-scale producers and values their traditional knowledge. It runs projects around the world, such as the Ark of Taste, an international catalogue of traditional products at risk of extinction; Forgotten Foods, saving original breeds, vegetable varieties, breads and cheeses; Earth Markets promoting regional producers in their local communities; A Thousand Gardens In Africa, crea ting food gardens in schools, villages and urban areas. In Britain we recently presented Slow Food UK Week, featuring occasions such as Eating the Italian Way, a food art performance from the year 2062, a ground-breaking – Kentish Cob Nut.The climax of the week was a form of Food Roulette, where members of the public spun our nine-foot, green and orange Forgotten Foods Wheel, featuring British foods that are largely unknown to the general public. Samples of each were placed in trays set in each section. Whatever you landed on was yours! People tried Dove’s Farm Einkorn Flour, an ancient grain made into a dense, nutty bread, and quite rightly asked â€Å"Why have we heard of cous cous from Morocco, and quinoa from Peru, but not einkorn from Britain? † There were also Three Little Pigs chorizo, made from big, black hairy Rare-Breed Berkshire Pigs, and Jersey Black 22 UNWTO Global Report on Food TourismButter, a fruit based condiment that a Food Roulette winner sai d tasted like â€Å"Christmas in a Jar†. These and many other foods have been collected as Forgotten producers. For example, the sales of Morecambe Bay as a Forgotten Food. By highlighting a particular heritage food and community, consumers are encouraged to visit that community, widening the reach for the programme. Further good news is that the popularity of farmers markets, the appreciation of artisan producers, and the demand for culinary tourism are all on the rise. are voting with their feet and wallets for good, clean, fair food. Culinary tourism does not have to mean gourmet food. It is increasingly about unique and memorable experiences. It includes the dining xperience itself, but also an awareness that supporting such endeavours has the ability to generate rural development. It helps to diversity revenue sources, and improves rural employment and income levels. Economic objectives are as crucial as environmental, measurable, via better prices, quantities produced, and numbers employed. Local foods are disappearing their activity, producers must have economic assurance about their future. A wonderful example of integrated economic, environmental, cultural and social activity, are the Food Safaris run by Henry and Carolyn Chesshire in Herefordshire, Shropshire, Worcestershire and Wales. They are a local couple who have lived in this tranquil rural area their whole lives.They take groups of people – birthday parties, hen and stag parties, work outings, etc. – on culinary mystery tours, introducing them to the best locally produced food and drink. The visitors literally â€Å"eat the landscape†. So returning to our original topic, you can see that more and more people around the world are valuing food biodiversity and tradition, and the culinary tourism that this generates positively impacts communities. Here at Slow Food UK we will keep working passionately to promote good, clean, fair food. And you I am sure will be doing t he same for your local, regional and national communities. When it comes to foda, let’s all vote for nourishment rather than fuel. lowfood. org. uk Another wonderful legacy of Slow Food UK Week is our Chef Alliance. Many of Britain’s best chefs are now actively championing small-scale producers and their top quality, local, sustainably produced food. The chefs have created special menus using seasonal Forgotten Foods, and helped people to discover food that really matters, and drink that quenches more than thirst. Double Michelin-starred chef Marcus Wareing created a special menu for Slow Food UK Week using Forgotten Foods and heritage products such as Middle White Colchester oysters and Herdwick sheep, and has recently added Joe Schneider’s Artisan Stilton to the cheeseboard.Including these foods on the menu, increases interest in these products and encourages patrons to seek them out on their own. The chefs play a vital role in spreading awareness of quality p roduce threatened by the onslaught of industrial agriculture, environmental degradation, and market homogenization. They support artisan producers to revive and even rediscover traditional techniques. Catherine Gazzoli Slow Food UK also has a retail partner, Booth’s, a small chain of family-owned supermarkets in Northern England. UNWTO Global Report on Food Tourism 23 Tourism Destinations Azerbaijan: Aromas and tastes of the East with a European twist Larisa Javanshir, Editor-in-Chief, international tourism magazine Azerbaijan ReviewThe culinary masters of Azerbaijan have always attracted the admiration of visiting guests with their artistic skills. When merchants and warriors, historians and ambassadors of the Great Silk Road crossed the country, they often shared memories of the generous balmy cuisine of the Caspian state and brought home stories about the wonderful dishes they had been treated to. Azerbaijan cuisine has long won recognition both in the East and in Europe a s one of the most interesting on an historians and travelers and recorded in ancient written sources. The history of the art of creating culinary recipes in Azerbaijan is centuries old and based on the huge experience of ancestral cooks which has been kept to the present day. eople have become famous for their longevity. According to scientists this is down to the country’s favorable climate, lifestyle, ecologically pure products and principles of and vegetable dishes, all supplemented with soft greens and piquant spices. Friendliness towards those who come to eat and constant readiness to invite as many friends to table as possible, as well as the generous variety of offered dishes and snacks never cease to amaze foreign guests. as an invitation to a come to a generously laid table for the richest feast of tastes. Kebab houses in Azerbaijan have a similar importance to taverns in Italy, eating-houses in the Slavic countries, bistros in France etc.In the case of kebab houses however, every Since ancient times, ‘shashlik’ (kebab) has been the most favourite and traditional food among Azerbaijanis who live in northern, southern and western Azerbaijan. Shashlik course, taste it. The famous and delicious Azerbaijan ‘tendir chorek’ is, too, baked in natural ovens, just as juicy and aromatic shishlik is. 26 UNWTO Global Report on Food Tourism A sweet fairytale The Azerbaijan people’s favorite is pilaw, the main butter and saffron. Pilaw lovers are particularly fond of this type of rice cooked with Cornelian cherries. It is an exclusively impressive, beautiful and healthy dish, cooked for a long time while the aroma of meat, rice, butter and greens start teases the senses two to three hours before dinner. Be patient and you won’t regret it afterwards!By tradition, meals are crowned with sweets. In addition, main holidays of the country, e. g. ‘Novruz bayram’, inspire a true championship of baking. According to numerous foreign tourists who have tasted many local desserts, Azerbaijani national confectionery creates an unforgettable feeling of joyful discovery of a new world which tempts and allures over and over again. The main advantage of these dishes is that they are cooked on the basis of ancient, centuries-old recipes by using organic and ecologically pure products Weather-wise, March is one of the most uncertain months in Azerbaijan, though it is also the merriest since it is when the Novruz holiday is celebrated.The national cuisine of Azerbaijan always abides by centuries-old traditions, while the spring nuances of oriental dishes are the yet sparing sun and the awakening land help young herbs and vegetables to grow juicy, spicy, sweet or ‘with a touch of bitterness’. honey, select walnuts and hazelnuts, village eggs, perfect spices, as well as different additives which render any many unique recipes among which are those of ‘rakhatlukum’, ‘gozina ki’, ‘noghul’, jellied fruits and other â€Å"sweet fairy-tales† of Azerbaijan cookery which can stay fresh, soft and exquisite in appearance. You can taste the dishes of Azerbaijan cuisine listed in this article in almost any restaurant or kebab house, particularly in Baku, the capital city.Hospitable owners and cooks will offer you the best menu of the season and will always wish you â€Å"Noosh olsoon! † The Azerbaijani autumn brings health. This effect is also largely promoted by subtropical plants, the fruits of which are sparingly supplied to markets because when ripe this tender masterpiece of gardening art is balmy drink – none other than date-plums. There are nearly two hundred kinds of persimmon, of which only 4 or 5 are cultivated as garden residents. The best sort – the so-called ‘korolyok’ – is popular not only for its sugary pulp, but also for its magical salubrious qualities. Be aware that round and s olid fruits of quince conceal magical qualities of southern gardens.They are covered with thin velvet bloom and are hard to chew on, but once processed, quince is irreplaceable for tea-drinking. It is also indispensable as an ingredient for garnishing meat dishes, or for cooking special diet dishes. Condensed quince juice is used both as a sauce and as a panacea against anemia. Seeds and leaves of quince are also medicinal, as their aqueous tincture enfeebles and stops more popular than imported bananas, pineapples and coconuts. They are successfully replaced by kiwi, feijoa, walnuts and chestnuts. Larisa Javanshir UNWTO Global Report on Food Tourism 27 Brazil and its Paths of Flavour There are many ways of knowing the soul of a people.One of the most fascinating is, without a doubt, the gastronomy. The art of combining foods and seasonings, the rituals of preparing and serving, the pleasure of being together by the dining table, all of that is part of the much wider universe of thi s cultural heritage, this never ending set of values that determine our identity. It is exactly because of that, that gastronomy, besides being a competitive differential for tourism, is one of the tools that reveal the characteristics, traces, and culture of a people. Tourism, one of the most growing activities in the whole President of National Administrative Council, Brazilian Association of Bars and Restaurants (ABRASEL) ourism – by focusing its attention on valuing physical and intangible heritage, restoring traditions and preserving and spreading the symbols of national identity – is capable of opening borders for different investments and businesses. Few nations in the world have the privilege of having a culinary with such abundance of raw material, products, seasonings and aromas. Nature was generous with Brazil. We have some of the most beautiful natural scenarios of the planet, that helped create our country. Our gastronomy is a rare combination of simplicit y and exoticism, with traces of the identity of a one-of-a-kind culture. The discovery of Brazil is a never-ending adventure. The continental enormity of the country divides it into regions with clearly distinct gastronomic characteristics.In a simple way, it can be highlighted the gastronomy from the North/ Central-West, from the Northeast and from the South/ Southeast. In the North/Central-West regions, the intensity of the forests and rivers result in a great variety of exotic ingredients, diverse region’s tourist destinations related to nature, the Amazon Forest and the Pantanal – very exclusive ecosystems that are highly preserved – are strongly explored. The Forest and the Pantanal are certainly two of the biggest natural attractions of the country. Mother Nature was especially generous with the Brazilian Northeast region. There are three thousand kilometres of 28 UNWTO Global Report on Food Tourism the most beautiful beaches of clear and warm water, bless ed with a permanent summer.In each state of the Northeast, elements of African, indigenous, and European origins are joined in an explosion of sounds, richest Brazilian gastronomies, symbol of the hospitality of a people of simple soul and chanted speech. Much more than the basic trilogy of sun, beach and sea food, the Northeast is a region that has already consolidated its touristic calling and explores with originality its traditions and typical products. On this aspect, it should be highlighted the appropriation by the coastal culinary of elements of the countryside cooking, putting side by side gains more importance with the development of highly elaborated products for the Brazilian’s and the foreign tourist’s tastes.However, so many gastronomic values reunited, such diversity and gigantic harmony existing between cultural heritage and Brazil? s natural beauties may be useless if there is no safety in the production chain related to the food and beverage in the co untry. The Brazilian Government authorities are permanently concerned with the patterns of Food Safety of all that is served to its resident population as well as to the foreign tourists that are either visiting or on business in Brazil. The rules of surveillance and control in Brazil are comprehensive and strict, but knowing this is not enough for us. It is necessary that countries they visit or work safety criteria acknowledged internationally.This acknowledgement will guarantee that international tourists can travel from country to country consuming the local food with tranquillity at the same time that they feel that their health is not in jeopardy. ABRASEL – The Brazilian Association for Bars and Restaurants is committed to assisting and developing these international criteria with special concern regarding important international sports events that will be hosted in a near future in our country. The FIFA World Cup in 2014 and the Olympic Games in 2016 will certainly hel p to disseminate the greatness of Brazilian gastronomy and the beauty and diversity of our tourist attractions. abrasel. com. br colonizers was highlighted: Portuguese, Italians, Germans and Arabs.Each of them lent to Brazilians ingredients and techniques that were developed here and allowed great part of the diverse gastronomy that characterizes us. Born in the South, the Gaucho barbecue spread all over the country and became a product of export, becoming one of the most recognized strengths of the Brazilian gastronomy abroad. In the countryside of the Southeast region, the culinary from Minas Gerais and Sao Paulo are mixed with subtle borders, resulting in different, outstanding and highly representative dishes of the Brazilian gastronomy and its culture. Our Caipirinha deserves special attention – important mark of the Brazilian intangible heritage and an internationally recognized icon.Every year the production of Cachaca UNWTO Global Report on Food Tourism 29 The Egyptia n food tourism experience Consumption is an integral aspect of the tourism experience, with the tourist consuming not only the sights and sounds, but also the taste of a place. Nearly all tourists eat out when they into another culture as it allows an individual to experience the â€Å"other† on a sensory level, beyond the purely intellectual. Locally produced food is a fundamental component of a destination’s attributes, adding to the range of attractions and the overall tourist experience. This makes food an essential constituent of tourism production as well as consumption.Furthermore, eating out is a growing form of leisure where meals are consumed not out of necessity but for pleasure, and the atmosphere and occasion are part of the leisure experience as much as the food itself. However, for tourists, eating out can both be a necessity and a pleasure. While some tourists dine simply to satisfy their hunger, others will head for a particular restaurant to experienc e the local food and cuisine, because it forms an important component of their travel itinerary. The growth of eating out as a form of consumption and the market forces of globalization have made the food products and cuisines from all over the world more accessible. This has stimulated the emergence of food as a popular topic in magazines, radio shows and television, with food shows focusing on travel and travel shows on food.In fact, the popularity of 24 hour television channels, such as Fatafeet devoted to food and its origins intertwines food with tourism so much that quite often it is hard to determine whether one is watching a food show or a travel show. Such developments have spurred an interest in experiencing the unique and indigenous food, food products and cuisines of a destination, so much so that people can cuisines or to taste the dishes of its â€Å"celebrity chef†. A very good example would be Gulf Tourists coming to Cairo in Ramadan to enjoy the unique food a nd atmosphere during the holy months in Egypt. Very often, tour operators tend to include a visit to Khan El Khalili in all Cairo schedules in order for tourists to enjoy oriental food and a unique atmosphere. From an economic point of view, nearly 100% of tourists spend money on food at their destination.Data shows that restaurant operators Egyptian Tourism Authority 30 UNWTO Global Report on Food Tourism reported that tourists are important to their business. This suggests that tourists’ food consumption makes a substantial contribution to the local restaurants, dining places, and food industry, and thereby the destination’s economy. In an increasingly competitive tourism marketplace, every region or destination is on a constant search for a unique product to differentiate itself from other destinations. Local food or cuisines that are unique to an area are one of the distinctive resources that may be used as marketing tool to attract more visitors.The growth of spec ial interest tourism is seen as a of the early 21st century leisure society. Post-modern tourism is slowly moving away from the traditional tourism attractions to being a part of an overall lifestyle that corresponds to people’s daily lives and activities. The growth of culinary tourism is seen as an outcome of this trend, as well as peoples’ tendency to spend much less time cooking, but choose to pursue their interest in food as part of a leisure experience such as watching cooking shows, dining out etc. Thus culinary tourism is a special interest for the tourist travel behavior and falls on the upper end of the food tourism interest continuum.The culinary tourist is also a cultural tourist. Thus, the obvious overlap of food as a special interest component as well as a cultural component makes the culinary tourist possibly both a special tourist and a cultural tourist. A survey of Special Interest Tours on the internet demonstrates that there are numerous tour operato rs conducting culinary tours all over the world. The culinary Cooking school holidays, Dining at restaurants famous for their local cuisines or their celebrity chefs and visiting food markets, Visiting food producers with tours specially related to just one product. Most culinary tours include a combination of all three types.In addition to the annual and periodical Culinary Awards Conferences that take place worldwide. Food is now listed as one of the components of cultural tourism, implying that food is representative of a culture. One of the dominate approaches in the social sciences used to explain food consumption is the cultural approach, with the others being economic and the psychological. With respect to tourism, even though tourists come across potentially unfamiliar foods to a greater degree at the destination than they would at home, globalization with its time and space compression has permitted more people to experience ethnic and foreign foods at their home.Finally an d as previously stated, in an increasingly competitive world of tourism marketing, where destinations look for unique selling propositions in positioning themselves, there is nothing more unique than the foods and cuisines based on locally-produced food in each destination. egypt. travel UNWTO Global Report on Food Tourism 31 Food and wine tourism in Georgia There is a strong direct link between gastronomy and tourism, and gastronomy’s role in the development of niche travel is becoming even more important. When it comes to Georgia, gastronomy plays an extremely important role in the way tourists experience the destination, and for that matter some travellers return for the sole reason of savouring the unique and diverse gastronomy the country has to offer.Therefore, it would be well substantiated to assert that gastronomy is one of the key elements of our destination’s brand image. The enjoyment of good food and drink should not be underestimated; nowadays, there is a greater appreciation of how quality food and drink contribute to individual/societal wellbeing; Georgia is making all-out efforts to gain a niche in the highly competitive global tourism market, and is keen to assert itself as an attractive destination for gastronomy tourists. From ancient times agriculture has played a major role in Georgia, and to this day it remains one of the most promising sectors of Georgia’s economy. Forty-four percent of Georgia’s total area is considered to be agricultural.The country’s agricultural production is diverse, including viticulture, cereal production, and a wide range of vegetables, fruits, nuts, livestock, dairy, citrus and tea. Wheat and corn along with the milk and dairy sector are particularly strong, with the regions of the country. Georgia’s diverse climatic conditions and natural resource endowment allow production of a wide variety of agricultural products and favour the competitive development of the sector. Agriculture, apart from being crucial for economic development, is an essential element of Georgian culture. No agriculture means no cuisine; agriculture plays an essential role in keeping the beautiful landscapes of this country alive which constitute the major assets that tourists appreciate and value when arriving to Georgia.Georgia boasts the oldest, continuous, unbroken tradition of wine making in the world which stretches back 8,000 years. In fact it is said to be the birthplace of wine. Many say that the generic word ‘wine’ stems from the Georgian word ‘gvino’. Over 500 indigenous grape varieties are still cultivated here. The warm climate and moist air rising from the Black Sea provide the perfect conditions for the cultivation of grapevines. After many centuries of perfecting the tradition, it is not surprising that Georgian wines – Saperavi, Tsinandali, Mukuzani, Teliani, Napereuli are exquisite. Winemaking remains a vital part of Georgian Georgian National Tourism Administration 32 UNWTO Global Report on Food Tourism culture and national identity.Georgian families throughout the country grow their own grapes and produce wine the old-fashioned way, by placing grape juice in underground clay jars, or kvevri, topped with a wooden lid, covered and sealed with earth, to ferment during the winter. In Georgia, the food, just like wine, is quite reasonably an expression of the culture. Georgian cuisine, like those of other countries, varies from region to region. A when traveling east to west. Each historical province of Georgia has its own distinct culinary tradition, such as, for example, Megrelian, Kakhetian, or Imeretian cuisines