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POND, KRISTEN ANNE, Ph.D. the Impulse to Tell and to Know: the Rhetoric and Ethics of Sympathy in the Nineteenth-Century British Novel
POND, KRISTEN ANNE, Ph.D. The Impulse to Tell and to Know: The Rhetoric and Ethics of Sympathy in the Nineteenth-Century British Novel. (2010) Directed by Dr. Mary Ellis Gibson. 253 pp. My dissertation examines how some nineteenth-century British novels offer a critique of the dominant narrative of sympathy by suggesting that the most ethical encounter will preserve distance between self and other while retaining the ability to exchange sympathy in the face of difference. This distance prevents the problem of assimilation, the unethical practice of turning the other into the same that was a common way of performing sympathy in nineteenth century Britain. I propose that these critiques are best identified through a reading practice that utilizes discourse systems; the discourse systems I include are gossip, gazing, silence, and laughter. In the texts examined here (including Harriet Martineau's Deerbrook (1839), Elizabeth Gaskell's Cranford (1851), George Eliot's Silas Marner (1861) and Daniel Deronda (1876), Charlotte Brontë's Villette (1853), and William Thackeray's Vanity Fair (1848)) one encounters each of the elements listed above as more than just plot devices or character markers. For example, gossip occurs in Martineau's and Gaskell's texts as a communicative act used by characters, as a rhetorical device used by narrators, and as a narrative technique used by the authors. The cumulative effect of gossip's engagement with social relations thus critiques unethical uses of sympathy and illustrates more ethical encounters between self and other, challenging, in some cases, the limits of sympathy as a technique for approaching difference. -
Happy National Mathematics Awareness Week US Jets Al Ttack
Happy National Mathematics Awareness Week Continuous MIT News Service Cambridge Since 1881 Massachusetts Volume 106, Number 19 Tuesday, April 15, 1986 a··· I -- - -r -se I US jets alttack Libyan cities II By Harold A. Stern ing to President Ronald Reagan. Khadafy to the TWA bombing . The United States launched a that killed four Americans, military air attack on Libya at 7 See text of Reagan's speech, page 13. Speakes said. pm EST last night in retaliation One US fighter involved in the for recent attacks of terrorism The United States has "direct, attack was unaccounted for, ac- that can be tied to Libyan leader precise, irrefutable" evidence cording to Defense Secretary Ca- Moammar Khadafy, announced linking Libya to the recent bomb- spar Weinberger. There are no in- White House spokesman Larry ing of a West Berlin nightclub, dications that Libyan fire downed Speakes. Reagan said. Speakes said that the jet, he claimed. Strikes were aimed at Tripoli, the US had "highly reliable" evi- Libyan state claimed that three the Libyan capital, and the city dence Khadafy was also planning US fighters were shot down, and of Benghazi, Speakes reported. future attacks against American that the crews were killed after "Terrorist facilities and military interests in ten countries. There is the planes crashed. assets" were the targets, accord no conclusive evidence linking Libyan radio reported that the US jets struck Khadafy's home I- ' J and headquarters. Some of Kha- dafy's relatives were injured in the attack, the report added. The French Foreign Ministry said the French embassy in Trip- oli was hit in the bombing raid. -
Hiker Accounts of Living Among Wildlife on the Appalachian Trail
Wild Stories on the Internet: Hiker Accounts of Living Among Wildlife on the Appalachian Trail Submitted by Katherine Susan Marx to the University of Exeter as a thesis for the degree of Doctor of Philosophy in Anthrozoology In July 2018 This thesis is available for library use on the understanding that it is copyright material and that no quotation from the thesis may be published without proper acknowledgment. I certify that all material in this thesis which is not my own work has been identified and that no material has been previously submitted and approved for the award of a degree by this or any other University. Signature: ………………………………………………. Abstract The Appalachian Trail is the world’s longest hiking-only trail, covering roughly 2,200 miles of forest, mountains, ridges and plains. Each year a few thousand people set out to hike the entire length of the trail, estimated to take between five and seven months to complete. Numerous species of autonomous animals – wildlife – dwell on and around the trail, and it is the encounters that happen between these human and nonhuman animals that are the focus of this thesis. The research presented here is based wholly around narratives posted online as blogs by 166 Appalachian Trail hikers during the years 2015 and 2016. These narratives provide an insight into how hikers related to the self-directed animals that they temporarily shared a home with. Several recurring themes emerged to form the basis of the thesis chapters: many hikers viewed their trek as akin to a pilgrimage, which informed their perception of the animals that they encountered; American Black Bears (Ursus americanus), viewed as emblematic of the trail wilderness, made dwelling on the trail satisfyingly risky; hikers experienced strong feelings about some animals as being cute, and about others as being disgusting; along a densely wooded trail, experience of animals was often primarily auditory; the longer that they spent on the trail, the more hikers themselves experienced a sense of becoming wild. -
General Poster Session
P O S T E R S E S S I O N General Poster Session Fostering Student “Active-Based Learning” in a Does Creatine Monohydrate Supplemented to Senior Level Meat Science Course Swine Finishing Rations Effect Pork Quality Eric P. Berg, University of Missouri, Department of Animal Eric P. Berg, Mike K. Linville*, Chad A. Stahl, Kasey R. Science, S138 Animal Science Research Center, Columbia, Maddock, and Gary L. Allee, *University of Missouri, MO 65211 Department of Animal Science, S138 Animal Science Research Center, Columbia, MO 65211 As part of the course requirement for Physiology and Bio- chemistry of Muscle as Food, students are required to orga- Three experiments were run to evaluate the effect of supple- nize, prepare, and present what will become their textbook menting creatine monohydrate (CMH) fed during the final stage which is centered on a specific aspect of meat science and of growth to determine its effect on fresh pork quality. In ex- (or) muscle biology. On the first day of class students are asked periment 1, twenty-four Duroc-sired market hogs (107 kg) were to write down a question pertaining to muscle (meat science, individually penned and fed a traditional finishing diet. Treat- muscle biology, or growth and development). This initial as- ments consisted of a control diet (C) tested against two dura- signment provides the instructor with information regarding tions of CMH supplemented diets (25 g CMH/pig/day) fed for the level and area of student interest in the broad field of 5 (T1) or 10 (T2) days prior to slaughter with 8 replicates per meat science. -
Production of Pork with Improved Nutritional and Eating Quality
R9603 Production of Pork cover 2/7/07 9:01 am Page 2 AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY FINAL REPORT Project RMIS No. 4890 Production of Pork with Improved Nutritional and Eating Quality View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by T-Stór Ashtown Food Research Centre RESEARCH & TRAINING FOR THE FOOD INDUSTRY RESEARCH REPORT NO 92 R9603 Production of Pork 2/7/07 9:00 am Page i PRODUCTION OF PORK WITH IMPROVED NUTRITIONAL AND EATING QUALITY Editor-in-Chief: Dr Gerard Downey Authors: Michael O’Keeffe BSc PhD Mari Eskola MSc PhD Audrey Nugent BSc MSc Jane Fitzpatrick BSc PhD Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15 ISBN 1 84170 485 7 June 2007 AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY Teagasc Oak Park Carlow Co. Carlow R9603 Production of Pork 2/7/07 9:00 am Page iii CONTENTS Partners in the project 1 Summary 2 Introduction 4 Pig production – compensatory growth and sustainability 6 Pig welfare – rearing, transport and slaughter 11 Pork meat quality – effect of rearing systems and breeds 12 Pork safety – chemical residues from different production systems 16 Pork nutritional quality – nutritional value of pork 20 Pork marketability – consumer attitudes to pork 21 Conclusions 24 Recommendations to industry 25 Publications from this project 26 R9603 Production of Pork 2/7/07 9:00 am Page 1 PARTNERS IN THE PROJECT A.H. Karlsson, H. Andersen, J.A. Fernández and K. Strudsholm, Danish Institute of A g r i c u l t u ral Science, T j e l e, Denmark (co-ordinator, p i g production, pork meat quality) H. -
Conception.Pdf
Conception Randy Baden Copyright 2012 Synopsis This is a book about a girl named Bryn, her abrupt transition into adulthood, and the journey that followed. It is a work of fiction, a tome of high fantasy and intriguing curiosity, a codex of monsters, magic, and manipulation, a compilation of action, adventure, mystery, suspense, and just a bit of humor. This is the tale of a woman who took the worst that Ortha had to throw at her and turned it into something wonderful. Table of Contents Chapter 1: In Which Bryn Awakens to an Unwelcome Guest................................3 Chapter 2: In Which Bryn Reflects on the Origin of Ortha.....................................7 Chapter 3: In Which Bryn Meets a Kiemara..........................................................13 Chapter 4: In Which Edger Heals Bryn.................................................................19 Chapter 5: In Which Bryn Is Determined To Keep It.............................................24 Chapter 6: In Which Bryn Contemplates the Future.............................................29 Chapter 7: In Which Bryn's Day Gets Even Worse...............................................33 Chapter 8: In Which Bryn Learns About Vulprin...................................................38 Chapter 9: In Which Edger Understands Bryn Better...........................................46 Chapter 10: In Which Bryn Takes a Bath..............................................................52 Chapter 11: In Which Bryn Inspects the Bedroom................................................57 -
The Theory of Moral Sentiments
The Theory of Moral Sentiments Adam Smith Sixth Edition (1790) pΜεταLibriq x y c 2005 Sálvio Marcelo Soares (apply only to edition, not to text) 1st Edition Version a A . Esta obra está disponível para uso privado e individual. Não pode ser vendida nem mantida em sistema de banco de dados, em qualquer forma ou meio, sem prévia autorização escrita do detentor do copyright. Apenas este e as pessoas por ele autorizadas por escrito têm direito de reproduzir esta obra ou transmití-la eletronicamente ou por qualquer outro meio. Published by ΜεταLibri [email protected] Obra editada e publicada no Brasil. São Paulo, May 15, 2006. Contents A PART I Of the P of A S I Of the S of P . p. 4 C.I Of S . 4 C. II Of the Pleasure of mutual Sympathy. 9 C. III Of the manner in which we judge of the propriety or impropriety of the affections of other men, by their concord or dissonance with our own. 11 C. IV The same subject continued . 14 C.V Of the amiable and respectable virtues . 18 S II Of the Degrees of the different Passions which are consistent with Propriety . 22 I. 22 C.I Of the Passions which take their origin from the body . 22 C. II Of those Passions which take their origin from a particular turn or habit of the Imagination. 26 C. III Of the unsocial Passions . 29 C. IV Of the social Passions . 33 C.V Of the selfish Passions. 35 S III Of the Effects of Prosperity and Adversity upon the Judgment of Mankind with regard to the Propriety of Action; and why it is more easy to obtain their Approbation in the one state than in the other . -
From Shadow Citizens to Teflon Stars
From shadow citizens to teflon stars cultural responses to the digital actor L i s a B o d e A thesis submitted in fulfillment of the requirements for the degree of Doctor of Philosophy September 2004 School of Theatre, Film and Dance University of New South Wales Abstract This thesis examines an intermittent uncanniness that emerges in cultural responses to new image technologies, most recently in some impressions of the digital actor. The history of image technologies is punctuated by moments of fleeting strangeness: from Maxim Gorky’s reading of the cinematographic image in terms of “cursed grey shadows,” to recent renderings of the computer-generated cast of Final Fantasy: The Spirits Within as silicon-skinned mannequins. It is not merely the image’s unfamiliar and new aesthetics that render it uncanny. Rather, the image is received within a cultural framework where its perceived strangeness speaks allegorically of what it means to be human at that historical moment. In various ways Walter Benjamin, Anson Rabinbach and N. Katherine Hayles have claimed that the notion and the experience of “being human” is continuously transformed through processes related to different stages of modernity including rational thought, industrialisation, urbanisation, media and technology. In elaborating this argument, each of the four chapters is organized around the elucidation of a particular motif: “dummy,” “siren,” “doppelgänger” and “resurrection.” These motifs circulate through discourses on different categories of digital actor, from those conceived without physical referents to those that are created as digital likenesses of living or dead celebrities. These cultural responses suggest that even while writers on the digital actor are speculating about the future, they are engaging with ideas about life, death and identity that are very old and very ambivalent. -
Smithfield Applewood Smoked Bacon Pork Loin Filet Cooking Instructions
Smithfield Applewood Smoked Bacon Pork Loin Filet Cooking Instructions Eradicable Adolfo never sexualized so blindingly or defilades any duodecimo abidingly. Undreamed-of Hayward always intervolved his secreting if Dylan is Magian or unswathed crabwise. Stenophyllous Zachery Teutonizing no stub systematises certes after Claire scrabbles allegedly, quite vibratory. Free when you want more color and smithfield applewood bacon smoked pork loin filet cooking instructions exactly, finishing with the recipe Cheddar Bacon Ranch Pasta with Pork Loin Buns In slow Oven. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook pork tenderloin to 145F Measuring internal temperature with criminal probe thermometer is ever best profit to ran the doneness of pork tenderloin Cooked to 145F the meat is tender juicy and just but touch pink. On top your own nutrition is in mind so i love about honey, smithfield applewood smoked bacon pork loin filet cooking instructions exactly as can always follow manufacturer instructions exactly what you? Are therefore sure does want to expense this page? And bacon Cook pasta according to package directions. Place prepared loin in bag and pour sauce in; Press air from bag and seal. This product as well to the back from flooding with the right balance between two sandwiches, applewood smoked bacon pork loin filet is completely coated. Either guajillo chile peppers, smoked bacon pork sliders were the bacon smoked pork loin filet perfect choice as one. Then top a cooking pork instructions. This great party pressure, ground nuts for entertainment, making a very good prices in a means no big enough left in bacon smoked pork loin filet cooking instructions exactly as possible. -
English Folk Traditions and Changing Perceptions About Black People in England
Trish Bater 080207052 ‘Blacking Up’: English Folk Traditions and Changing Perceptions about Black People in England Submitted for the degree of Master of Philosophy by Patricia Bater National Centre for English Cultural Tradition March 2013 This work is licensed under the Creative Commons Attribution- NonCommercial-NoDerivs 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-nd/3.0/ or send a letter to Creative Commons, 444 Castro Street, Suite 900, Mountain View, California, 94041, USA. Trish Bater 080207052 2 Abstract This thesis investigates the custom of white people blacking their faces and its continuation at a time when society is increasingly aware of accusations of racism. To provide a context, an overview of the long history of black people in England is offered, and issues about black stereotypes, including how ‘blackness’ has been perceived and represented, are considered. The historical use of blackface in England in various situations, including entertainment, social disorder, and tradition, is described in some detail. It is found that nowadays the practice has largely been rejected, but continues in folk activities, notably in some dance styles and in the performance of traditional (folk) drama. Research conducted through participant observation, interview, case study, and examination of web-based resources, drawing on my long familiarity with the folk world, found that participants overwhelmingly believe that blackface is a part of the tradition they are following and is connected to its past use as a disguise. However, although all are aware of the sensitivity of the subject, some performers are fiercely defensive of blackface, while others now question its application and amend their ‘disguise’ in different ways. -
Pork Cut Sheet
Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff. 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 (563) 928-6814 www.edgewoodlocker.com Cut Options Loin Pork Chop ½” or ¾” Iowa Chop 1” or 1 ¼” America’s Cut 1” Lard may be chunked, ground or rendered. Any or all cuts may be ground for sausage. Butterfly Chop ½” or ¾” See other side for sausage options. Smoked Chop ½”, ¾” or 1” Country Style Ribs Pork Processing Pork Loin Roast Whole Tenderloin Slaughter Charges Canadian Bacon *Based on carcass weight, per hog* Tenderized Loins Hogs under 170lbs .................................................. $28.00 Marinated Tenderized Loins Hogs 170lbs-199lbs ................................................. $30.00 Picnic Hogs 200lbs-299lbs ................................................. $32.00 Hogs 300lbs and above ........................................ $50.00 Fresh Pork Roast Offal Disposal .......................................................... $10.00 Fresh Pork Steak Off Schedule Surcharge ....................................... $25.00 Fresh Pork Cutlets Smoked Picnic Roast Fresh or Smoked Hock Processing Charges Sliced or Shredded BBQ Pork *Based on carcass weight, per pound* Sliced or Shredded Roast Pork & Gravy Pork Processing ....................................................... $0.70 Butt Half of Hog Surcharge .......................................... $0.04 Fresh Pork Steak Fresh Pork Roast Smoking Charges Fresh Pork Cutlets *Price per pound* Smoked Cottage Bacon Belly, Ham, Hock, Loin, or Shoulder .................... $1.00 Sliced or Shredded BBQ Sliced or Shredded Roast Pork & Gravy Slicing Charges Ham *Price per pound in addition to smoking charge* Smoked Ham Roast Slicing Canadian, Cottage or Picnic Bacon .... $0.25 Smoked Ham Steak Slicing Sandwich or Shaved Ham ....................... $0.25 Smoked Pork Hock Slicing Regular Bacon ........................................... $0.25 Smoked Sliced Sandwich Ham Slicing & Seasoning Flavored Bacon................. -
A User's Guide to USDA's Pork Carcass Cutout
United States Department of Agriculture Agricultural Marketing Service January 2021 Through comprehensive market surveys, case studies, and research partnerships, AMS provides insight into direct-marketing trends and emerging food system models. A User’s Guide to USDA’s Pork Carcass Cutout WHAT IS IT? The PCC refects the Figure 1: Typical USDA cutout value report overall supply and demand The cutout value of an situation for wholesale USDA ESTIMATED COMPOSITE PORK CARCASS CUTOUT individual pork carcass is pork cuts. Composite Based on FOB Plant Pork Prices and Industry Yields based on the amounts of values are calculated each Calculations for a 215 lb. Pork Carcass the various cuts produced day for the various pork 55-56% lean, 0.55” - .70” backfat at last rib by that carcass and the primals and these values Total prices of those cuts. Its value are combined to refect a Date Loads Cutout Loin Butt Pic Rib Ham Belly is expressed in cents per single composite value of a 01/18 307.2 76.10 68.87 78.36 60.43 104.74 79.86 99.32 pound or dollars per hundred pork carcass. These cuts Change 1.79 2.43 2.30 3.66 -0.40 2.12 1.21 pounds (centi-weight or cwt). refect a standard cutting 01/17 260.1 74.31 66.44 76.06 56.76 105.14 77.74 98.11 Theoretically, each hog has a specifcation and must be unique cutout value. 01/16 350.4 73.32 64.31 77.04 54.09 106.35 76.85 97.47 traded on a negotiated basis 01/15 456.9 73.88 66.95 78.10 58.89 107.34 73.18 97.96 Every pork slaughter plant to deliver within ten days of 01/14 191.7 74.81 65.71 79.13 58.23 104.93 77.47 99.69 computes a plant cutout the time of sale for combos value that represents (large totes or containers Current Five Day Simple Average the average value of the that hold approximately 2000 74.48 66.46 77.74 57.68 105.70 77.02 98.51 carcasses produced by that lbs of product) and 14 days NOTE: Value may change without adequate test.