Essay on Sociological Perspectives to Understand Society

WITH REFERENCE TO THE RANGE OF SOCIOLOGICAL PERSPECTIVES, EXPLAIN HOW SOCIOLOGISTS ATTEMPT TO UNDERSTAND SOCIETY. The main aim of sociology is to seek an understanding or explanation as to how society functions or operates. There are numerous sociological theories, some dating back as early as the 19th century, these include Structural and Marxist Functionalism and Social Action theories. Throughout the years these perspectives have gradually been modernised due to the changes that have occurred in society. In this assignment I shall be looking at the key theories of the more notable exponents of the different sociological perspectives from pre-industrialisation times to the modern age and their interpretation of how society works. The†¦show more content†¦Also he believed that society should be studied from a scientific objective. He argued that sociology should be based on the methodology of natural science and claimed that this would result in positive science of society. (Giddens 1997) Talcott Parsons was an American sociologist whose main contribution was to add to the view of society the notion that functional relationships within and between institutions contributed to harmony in the system thus society involves at least a level of integration between the parts. Parsons stated that the central value of the system of a society provides the basic glue that shapes and holds the society together and therefore provides the base for integration. He continued in saying that members of society share the same goals, thus persons may have different roles and perform different functions, but once they all agree on the values that underpin the goal to be attained, they are likely to have equal commitment to attain the common goal. (Baert, Carreira da Silva 2010) According to Parsons, society is based on a value consensus, which is a set of agreed goals, values and roles that standardise and determine behaviour. This value consensus is established and maintained within the institutions of society. Society is therefore a system and has to meet certainShow MoreRelatedSociological Perspective Essay978 Words   |  4 Pagesessay and define the sociological perspective. To be able to explain how my knowledge of the Sociological Perspective has helped me to understand the social world on both a macro and micro level. This essay will include the definition, discussion and application of specific sociological terms, concepts and theories. The study of sociology brings people to view topics in a unique way than others. The way we see the world, human behavior, as well as its connection to society from an outside pointRead MoreTheoretical Frameworks Of Sociology And Sociological Perspective Essay918 Words   |  4 Pagescultures and societies; and of the interrelationships of individuals, group, organizations, cultures and societies.† (Kennedy, 2011, p. 1). What makes someone a sociologist? 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In this essay I will explain the origins and evolution of the three main sociological perspectives and listing the sociologists that made major contributions to these disciplines. â€Å"The functionalist perspective is a sociological approachRead MoreReaction Paper675 Words   |  3 Pagesas sociological perspectives and are the functionalist, conflict, and interactionist perspectives. These perspectives name other ways in which different people choose to analyze a subject, and how they look at a society as a whole. The following paragraphs compare and contrast the three, and identify major characteristics of each. The functionalist perspective is a sociological approach which emphasizes the way that parts of a society are structure to maintain its stability This perspective looksRead MoreSociology 210 Study Guide1129 Words   |  5 PagesChapter One: The Sociological Perspective I. The Sociological Perspective. A. Sociology is the systematic study of human society. B. The sociological perspective (Berger, 1963) helps us to see general social patterns in the behavior of particular individuals (the general in the particular). C. It also encourages us to realize that society guides our thoughts and deeds — to see the strange in the familiar (Berger, 1963). D. Sociology also encourages us to see personal choice in social contextRead MoreSociological Imagination Essay865 Words   |  4 PagesThe Sociological Imagination by C. Wright Mills addresses a distinction between personal troubles and public issues. Mills uses specific examples like unemployment and societal development. Mills explains the ability to connect the individual problems with societal problems. Throughout the text, we can see how Mills uses the perspective of an individual to explain the perspective of society and vice versa. Using sociological imagination, I will explain how education is influenced by society and historyRead MoreSociology WA11747 Words   |  7 Pagesapproaches to the study of society. How does each approach view society, the individual, social order, and social change? Your textbook analyzes sports in terms of various perspectives. Using the analysis of sports as a model, analyze the role of television from the functional, conflict, and interactioni st approaches. The approach one takes to study a particular subject is called a perspective. There are many subjects to be studied and discussed in the field of Sociology. Perspectives name different waysRead MoreSociological Concepts848 Words   |  4 PagesIntroduction Sociology has many sociological concepts that cover various topics. Sociology can be defined as the study of social interactions and society. This paper will examine sociological concepts and examples of how they apply in everyday life. 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Underage Alcohol At A Young Age The Peak Of Growth And...

A person’s teenage years mark the peak of growth and self-discovery. Adolescences are still figuring out the world around them. Newly founded freedoms open the gateway to test new boundaries. Because of this, most teens turn to experimentation with drugs or alcohol out of curiosity and when looking for a new way to have fun. Just think, teenagers are too old for games and too young for adult activities and responsibilities. Slurring words or acting in an altered way can provide entertainment for many teens. According to the Teen Rehab Center, 68% of high school seniors have tried alcohol at some point (â€Å"Drug†). Drinking alcohol at a young age can be detrimental. For example, those who start drinking alcohol before the age of 15 are six†¦show more content†¦For example, lifelong brain issues can be caused, such as memory problems and slower thinking (â€Å"Drug†). In addition, drinking at a young age leads to binge drinking as a young adult (Sack). D rug and alcohol consumption of teenagers is an issue that should not be ignored. Moreover, it is important to realize the harms and consequences of substance abuse in order to deter teenagers away from experimentation. Efforts such as education of the effects, involvement in physical activities, and showing support can all help teens steer away from harmful substances. If teens do not know the risk of different types of substances, then they will continue to experiment without knowing the negative effects. It is a commonality that teens experiment with drugs, and with support, activity, and education, teens can be persuaded to not experiment with drugs. The first step to prevent teens from experimenting is by showing support. Family support is especially crucial. If a teenager has a good relationship with their parents or siblings, they are less stressed and have lower insecurity. Therefore, they are less likely to experiment with drugs or alcohol. Another important form of support is to help those on the cusp of peer pressure. Spreading awareness of the harms of drugs and alcohol consumption at an early age is an important deterrent. Also, parents should come up with a plan for their child when confronted with substances. For example, instead ofShow MoreRelatedStephen P. Robbins Timothy A. Judge (2011) Organizational Behaviour 15th Edition New Jersey: Prentice Hall393164 Words   |  1573 PagesWork–Life Conflicts 21 †¢ Creating a Positive Work Environment 22 †¢ Improving Ethical Behavior 22 Coming Attractions: Developing an OB Model 23 An Overview 23 †¢ Inputs 24 †¢ Processes 25 †¢ Outcomes 25 Summ ary and Implications for Managers 30 S A L Self-Assessment Library How Much Do I Know About Organizational Behavior? 4 Myth or Science? â€Å"Most Acts of Workplace Bullying Are Men Attacking Women† 12 An Ethical Choice Can You Learn from Failure? 24 glOBalization! Does National Culture Affect Organizational

Essay on Reasons for the Expansion of Deforestation

There are many reasons for the expansion of deforestation. For instance agricultural activities, which are one of the major factors affecting deforestation because of the steadily increasing demand for food products, a large amount of trees are being cut down for cattle gazing. Logging contributes to all the wood base industries of paper, furniture, as well as a significant amount of wood supply. Wood is also used as fuel, therefore trees are cut for supplies, some examples of wood being used as fuels are charcoal and firewood. Some of these industries will develop on illegal wood cutting and felling of trees. Urbanization is another cause for deforestation; to be able to access forests roads have to be constructed and trees have to be†¦show more content†¦(Effects of Deforestation, n.d.)This will lead to problems like flooding and the inability to farm. (Deforestation: Facts, Causes , 2013). 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The Concept of Kitchen Management-Free-Samples-Myassignmenthelp

Question: August Escoffier (1846-1935) was known as "the king of chefs and the chef of kings . Discuss his relevance in the Context of his Influence on Restauranters and Gourmets in the Global Environment today. Answer: Introduction The report looks to take into account the influence of famous French Chef, Auguste Escoffier on the current generation restaurateurs and gourmets. Augustes popularity was reflected on how he had updated the traditional French cooking methods. The simplification which he had brought about in French foods has changed the way people nowadays look into cooks, the way they cook foods and food in general (Beghetto, Kaufman and Hatcher 2016). Most important contribution of Auguste was his influence behind the creation of McDonalds. Through this report, a superior understanding of the theme would be presented as to exactly how the famous French Chef managed to influence the modern generation. Then, a superior critical thinking would help in analyzing the impact that he had created on the restaurateur and also reflect on his achievements and creativity; he had brought forth in cooking (Cleave 2015). This would be followed by convincing, insightful and creative arguments to present a clear pic ture on the level of contribution he had on the present generation cooks by stressing on the importance of taste. Discussion Evidence of superior understanding of the theme The main theme of the report is to create an understanding of kind of influence that Auguste Escoffier has had on the restauranters and gourmets in the global environment today. Escoffier was regarded as the master of chefs and he had simplified the French cuisine to a great extent, had his hand in co-creating Ritz Hotel chain and also went on to write some classic cookbooks like Le Guide Culinaire and Ma Cuisine. All these contributed to a significant extent and finally went on to change the way people look into the art of cooking and food forever. The recipes, approaches and techniques to kitchen management, used by Escoffier are still being adopted by chefs and restaurants, not only in France but all around the world (Danaher 2013). His main contributions were simplifying classical cuisine and the classical menu and get the kitchens reorganized. The process which had got started from the time of Escoffier, is still being implemented in modern conditions and tastes. The king of che fs had refined old recipes to depend less on the usage of spices and more on the original flavors of foods (Frings 2012). The recipes prepared during the time of Escoffier, under his influence, mainly stressed on using the freshest of ingredients, the locally made seasonal ingredients and also simplified the preparation, which could allow for flexibility which has gone on from time to time. The evidence of his influence on modern restauranters and gourmets can be established from the fact that, the practice which was followed nearly 100 years back, have stayed with the modern day chefs as well. The way Escoffier had done away with the system, where all the foods came out in the same time and replaced them with the delivery in certain courses, is getting followed by restaurants all around the world (Hamilton 2015). The art of preserving food items and vegetables through the usage of cans were developed during those times. Escoffier firmly believed in the importance which storage had while giving the desired services in restaurants. He became the army chef in the year 1870 and thats what made him implement the hierarchial system of army and throught of implementing the same in kitchens to allow chefs to gain more efficiency, thus reducing duplication of efforts and identity specific staff functions. The modern generation of chefs call this concept, the Brigade System due to the chain of command, which needs to be followed through the implementation of this practice. Superior critical thinking, reflection and creativity Critical Thinking The main mission of Escoffier was to simplify the culinary activities and narrow down cooking to some core recipes and techniques performed in an efficient manner. He was the man behind the concept of codifying recipes to stock and started using them in almost everything. The iconic book Le Guide Culinaire (1903) is being considered a sacred text by chefs of this modern generation. The influence is not just confined to France but the innovative methods implemented by Escoffier, have had a great influence on restaurants and gourmets all across the world (Lavelle 2015). The recipes of Escoffier were enough proof of the fact that just because preparations got simplified, didnt mean they lacked the features to make them tasteless or mild. Jonah Lehrer, through his book, explained how the simplified technique of making any gravy or sauce by adding liquid to the cooking juices and food particles had actually become the secret of success for Escoffier. This deglazing generally happens when piece of meat has been cooked under very hot temperatures, so as to form a delicious caramelized crust, which then gets removed and left to rest, leaving aside burnt residues in the bottom of the pan (Mamane 2017). This is the point when Escoffiers, one of perfectly made stocks, gets added and the burnt pieces of residue, that had remained in the bottom of the pan, gets dissolved into a sauce, giving out a significantly rich depth of flavor. Modern cooks, nowadays use this technique as an essential staple, when they require to prepare any gravy. Reflection Escoffier maintained that keeping sufficient stock carries a lot of importance in the world of cooking, without which he always felt that nothing else could be done. The amount of stock kept before going ahead to cook items would always make the main work of cooking a lot easier task. In a similar manner, if the food items kept were not of satisfactory level or mediocre to some extent, then nobody can expect things to turn out to become a satisfactory meal (Mora 2012). The fact that women could dine in public places nowadays, a lot of credit goes to Auguste Escoffier. Nowadays modern restaurants where anybody can order food as opposed to taverns and inns, which serviced on a daily basis began during the 18th century in France. The concept did not fair well as people did not feel they could have their food anywhere else other than home. Creativity Auguste Escoffiers creativity lied not only in preparation of foods but also in the creation of veal stock. When the veal stock gets mixed with foods, the stock imparts monosodium glutamate, which helps to increase flavours and ultimate lead towards making food items even more delicious (Petruzzelli and Savino 2014). In the kitchen, which he managed, no anger of shouting was allowed . He made sure to make his staff drink a special malt brew which used to keep them hydrated and well mannered. Escoffers brigade system ensured that there was no chaos. Where the old system went ahead with chefs cooking everything, henceforth going with the next order, the brigade system followed by Escoffer, made sure that there were stations of different food items meat, fish, sauce, vegetables and many more, with the plates moving from one station to another. This is being followed by restaurants all over nowadays as the practice allows for systematic management of kitchen and their staff (Poole 2014). Convincing, insightful and creative arguments Auguste Escoffier was a renowned chef during his times, more than 100 years ago, even got recognition as the Master of Chefs. He had a unique way of making different kinds of preparation, with taste of any dish getting the maximum priority. Some of the convincing, insightful and creative arguments in favor of the theme, the relevance of Auguste Escoffiers influence on restauranters and gourmets in todays global environment are brought forward. The Master of Chefs, Escoffier always put his focus on canning different food items for better storage, still lives on years after he had passed away. He has had his influence on modern cooking across all regions and travelled far and wide (Stierand 2015). Escoffier was the first cook to commercially can tomatoes. Nowadays, another prevalent thing is the gravy, which gets filled with different kinds of food items like mushrooms and bouillon. These innovations were brought up by the master chef himself, when he used to work as a consultant. The a-la-carte style that is prevalent nowadays, was started off by Escoffier during those times. Restaurants do tend to add monosodium glutamate to enhance tastes in their dishes. This was originally invented by Auguste Escoffier, through his creation of veal stock. When that got mixed with foods, a natural monosodium glutamate was formed, which had gone on to enhance the natural flavors which existed and that creation was named by Escoffier, as deliciousness (Tebben 2014). This was a major contribution of the master chef, which is still in use among restauranters and gourmet dish makers across the world. Conclusion The report concludes that Master Chef Escoffier had a major role to play in influencing the modern restauranters and gourmets. The way he had revolutionized the cooking methods through innovative strategies and creating new dishes, has gone on to make huge impact on the modern chefs. The positive influence of dining in a-la-carte style, which got introduced by Escoffier, has made a huge impact on the dining style of modern generation cooks. The concept of kitchen management which was introduced by the master chef has helped to synchronize the way in which chefs work in kitchens. The systematic manner in which operations take place in restaurants, along with the preservation of foods through cans, has made the concept popular among modern day generation cooks. References Beghetto, R.A., Kaufman, J.C. and Hatcher, R., 2016. Applying Creativity Research to Cooking.The Journal of Creative Behavior,50(3), pp.171-177. Cleave, P., 2015. Culinary heritage, nostalgia, and food history.The Routledge Handbook of Sustainable Food and Gastronomy, p.34. Danaher, P., 2013. From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 19412013.M/C Journal,16(3). Frings, M., 2012. Pioneers in Fine-DiningThe Development of Haute Cuisine. Hamilton, J.N., 2015. Barbecue Beurre Blanc: A Study of French Cuisine as it Interacts with the Memphis Foodscape. Lavelle, C., 2015. Delicious Biophysics: Cooking as a Prolific Support to Teach Biophysical Concepts.Biophysical Journal,108(2), pp.333a-334a. Mamane, R., 2017.Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods. Chelsea Green Publishing. Mora, J., 2012. An Examination of Modernist Culinary Techniques and Equipment and their Application in Catering Operations. Petruzzelli, A.M. and Savino, T., 2014. Search, recombination, and innovation: Lessons from haute cuisine.Long Range Planning,47(4), pp.224-238. Poole, B., 2014.French taste: Food and national identity in post-colonial France. University of Illinois at Urbana-Champaign. Stierand, M., 2015. Developing creativity in practice: Explorations with world-renowned chefs.Management Learning,46(5), pp.598-617. Tebben, M., 2014.Sauces: A Global History. Reaktion Books.