Workplace Bullying Essay Example for Free

Workplace Bullying Essay Bullying is a worldwide epidemic that has plagued our society system for decades. We often hear that most of bully cases take place in schools but the gospel truth is bully also happens in the workplace. The workplace that should be a safe environment that allows employees to be productive has been disrupted by bully as he creates a hostile work environment for all employees and drives everyone up the wall. In fact bullying in the workplace is one of the most significant challenge face by companies nowadays. Workplace bullying may refer to the tendency of individuals or groups to use persistent aggressive behaviour against co-workers. Workplace bullying comes in a wide variety of different forms such as physical force, verbal, sexual, mental or emotional depending on circumstance. The bullys behaviour also impose a big threat on the companys productivity. Bullying at workplace occurs because of the negative traits of the bully and the solution to overcome it are the person who is being bullied should stand for himself and the actions taken by the top management in order to solve bully. Firstly, bullying at workplace occurs because of the negative traits possess by the bully. This is because the bully perpetrator is jealous of his victim’s performance at the workplace, so he takes out his frustration and jealousy on his victim. One of the reasons is because he does not want his victim to surpass his performance as he perceives this as a threat that will put his position at stake. Instead of working in a healthy competition, the bully makes his victim feels inferior by saying inappropriate words to the victim which will lead the victim to have low self-esteem. According to King (n. d.), jealous of the victim’s achievement at work is the reason of why bullies pick their victim. Kane (n. d.), also supported this in her article by saying that employees who perform well and are loved by the employers are often being targeted by the bullies. This is simply because the bully does not wants his victim to get all the highlights and attention. Besides that, the bully bullies because he wants to hide his inadequacy in doing his work. He fears that if other workers figure out about his incompetency, they will look down on him. In order to cover his blemish, he does not own up to his mistakes and blame others or making other workers flaws look terrible just because he does not want to ruin his credibility, he overloads his victim with the works that he is incapable of doing and get the credit for it.  According to Oliver (2013), being called in front of the public to own up to their behaviour is the bully’s biggest fear as hiding inadequacy is the intention of bullying. Therefore, the factors that lead to bully are mainly because the bully is jealous and want s to hide his inadequacy in doing his work. Hence, the step that can be taken in order to overcome workplace bullying is the victim should stand up for himself. A victim of bully should have enough courage to go and confront the bully. Confronting the bully may seem like the hardest thing to do but everyone is aware that a bully is only brave when he knows that nobody will rise against him. A victim should not be a pushover and let the bully feels like he is in a comfort zone. In fact, the victim should let the bully knows what he has been keeping inside his heart by telling the bully how the bully’s behaviour impacted his work and he wants the bully to stop. According to McCoy (n. d.), the bully should be confronted, being explained the effects of his bullying has on the victim and being ask to stop. Through confrontation, it remarks the strong characteristics and firm decisions of the victim. So, the bully will know that he can no longer underestimate his victim. The next logical step that can be taken by the victim is by bringing this case to the top management. If confrontation does not seem to solve the problem, then it is time to get help from the top management to deal with the bully. The victim can start by documenting things like dates, time, and details of the incident and take note if another employee witnessed the incident before lodging a report to HR department because eye witnessed will make the evidence stronger. According to Rush (n. d.), incidents that make the victim feels agitate should be documented by creating a log of incidents that included day and time, nature of incidents and any person involved and any witnessed to what has occurred. The victim of bully should not just keep quiet and hopes for the bully perpetrator to stop because he will not stop. Not until a proper action is taken on him. â€Å"The victim of bully should voice out and get evidence to show that he or she is being bullied. Bullying issue should be reported to the company’s human resources management to be solved† (Halim, 2013 as cited in Tan, 2013). Thus, the victim should be brave to confront the bully and bring this case to the top management in order to avoid  himself from being bullied. Another solution to the problem is the actions taken by the top management. It has become the employers responsibility to ensure the safety of the workers at the workplace. Employer should monitor things that occur around the workplace especially regarding or the employees’ behaviour. By doing so, employer will be able to identify which of the employees that always cause problems at the workplace. If the rumours of bully start to circulate the workplace, employer should already starts an investigation to find the causes and the culprit. Employer must react quickly to resolve this bully issue if it is proven to be true. A competent employer does not just wait for the complaints files to arrive at his desk because he acknowledges that this bully thing can adversely affect the company’s name and it is not good for business. â€Å"Bullying in the workplace† (n. d.) states that safety of both mentally and physically of the workers must be ensured by the employer and employer must react sensibly in relation to such matter. Apart from that, the top management should make sure all the employees follow the rules of the workplace. Rules are created to be obeyed and without rules, people are nothing but savages. Hence, to make everyone at the workplace abide to the rules, it is important to strengthen the law of the workplace. In order to strengthen the law, the top management can conduct a meeting with all the employees and emphasize on the rules and regulations of the workplace. So, the employees will be clearer on the do’s and don’ts at the workplace. It is also important to let the employees know their rights especially for the bully victim. So, the employees will know how they are protected at work and where to get help when problems arise. Halim (2013, as cited in Tan, 2013) states that induction programme should be conducted to introduce the company’s rules and regulations, working culture, benefits and right for the workers. Besides that, the top management should also have a record on the disciplines performance of each of the employees and any employees performance who is not up to par will be having a disciplinary action taken on them. According to Heatherfield (n. d.), to protect the company’s and employees’ interest, written disciplinary action must be taken after counselling and coaching from manager give no improvement in returns. This is simply to bring awareness to the employee about the mistake he has  committed so that he will not repeat the same mistake again. Therefore, the employer need to take care of the safety of the employees and ensuring them to follow the rules to resolve bullies. In conclusion, negative traits of the bully himself and hiding incompetency in doing work are the two main reasons of why bullying occurs at workplace. Besides that, confronting the bully and bringing the bully case to the top management are the steps that can be taken by the person who is being bullied while top management should guarantee the safety of their employees at the workplace as well as ensuring all the employees to follow the rules of the workplace. Bully is not something that can be left without any proper action being taken to prevent it because it does not only create discomfort and embarrassment but it can also harm the health of the victim. Hence, for the convenience of the employees and employer, workplace bullying must be curbed before it becomes worse and affects the development of the organization. The basic essence of working is tolerance as well as understanding among the colleagues and the employer. If both parties cooperates, then this bully issue will defini tely be resolved. REFERENCES Bullying in the workplace. (n. d.). Retrieved July 19, 2014, from http://www.hsa.ie/eng/Workplace_Health/Bullying_at ­_Work/ Kane, S. (n. d.). Who is workplace bullys target. Retrieved July 20, 2014, from http://legalcareers.about.com./od/careertrends/a/Who-Is-A-Workplace-Bullys- Target.htm King, M. (n. d.). Why do people bully me in the workplace?. Retrieved July 20, 2014, from http://woman.thenest.com/people-bully-workplace-9097.html McCoy, W. (n. d.). Termination for bullying in the workplace. Retrieved July 21, 2014, from http://woman.thenest.com/termination-bullying-workplace-12070.html Olivier, S. (2013). Bullying in the workplace. Retrieved July 21, 2014, from http://www.communicate.co.za/_blog/communicate_blog/post/bullying-in-the-workplace/ Rush, M. (n. d.). How to protect yourself from a workplace bully. Retrieved July 21, 2014, from http://woman.thenest.com/protect-yourself-workplace-bully-8056.html Tan, K. (2013, October 22). Bullying in the workplace. The Star Online. Retrieved July 2, 2014, from www.thestar.com.my/Lifestyle/Features/2013/10/22/Bullying-in-the-workplace/

David Copperfield: The Many Differences Between James Steerforth And T :: essays research papers

David Copperfield: The many differences between James Steerforth and Tommy Traddles In the novel, David Copperfield, Charles Dickens contrasts many different characters. The main two characters that he contrasts are Tommy Traddles and James Steerforth. He displays the contrast between these two characters in many different ways. The only common thing that they share is their close friendship with David. Dickens shows these differences through their looks, personalities, and the final results of their lives. For one thing, Charles Dickens contrasts these two characters through their looks. He tells the readers that James Steerforth is an extremely handsome young person whom everyone seems to adore. In every instance in the book when someone sees him for the first time, they recognize him as being very attractive. He was described as being tall and thin character. On the other hand, Traddles was pictured as being somewhat on the heavy side. He reminds the reader of the fat clumsy kid in their own school. Dickens portrays this when he says, "Poor Traddles! In a tight sky-blue suit that made his arms and legs like German sausages, or roly-poly puddings," (143). Besides being different in appearance, Charles Dickens contrasts these two characters through their personalities. From the beginning, James Steerforth leads people to believe that he is a good person. There are many instances in which he shows off his true colors. The first sign of his deceitful manner occurs when David allows Steerforth to keep his money. Steerforth uses this money to buy food for many of the students. Steerforth displays his selfishness when he insults his schoolmaster, Mr. Mell, and gets him fired. Again, Steerforth shows his stern personality again when David arrives in London, and he is given a very small room over a stable. Steerforth confronts the hotel employee, and David is given a much better room. The greatest example of Steerforth's brute personality is when he runs off with little Em'ly. Dickens tells us that Steerforth and Em'ly fought a lot and finally Steerforth leaves her, and suggests she marries Littimer. On the other hand, Tommy Traddles is a very nice person. Traddles shows his kindness by introducing David to the boys at the Salem House. Charles Dickens shows Traddles' personality when he says of him, "He was very honourable, Traddles was, and held it as a solemn duty in the boys to stand by one another" (143). Traddles is a strong-willed person. Even though he receives more punishment than anyone else at the school, he maintains his honor. Traddles is a very reserved person. He keeps many of his feelings

History of Nursing Essay

Over time there have been numerous books about the degree of relevance that nursing is given as a profession and as a form of science. This paper shall seek to present a comparative discussion on two books that are of prominence in this regard. The first is Handling the sick: the women of St. Luke’s and the nature of nursing, 1892-1937 by Tom Craig Olson and Eileen Walsh, while the second is Ordered to care: the dilemma of American nursing, 1850-1945 by Susan Reverby. The following paragraphs shall attempt to highlight the key areas of this book and shall attempt to present a contrast between the perspectives that they present. Susan Reverby states very clearly in the first few pages of her book: â€Å"I will argue that nursing is a form of labor shaped by the obligation to care. But its history, and ultimately its identity cannot be understood unless the bond that has wedded it to womanhood is also unraveled and revealed† (Reverby, 1987, p. 1) It is evident from this excerpt that the focus of Susan Reverby’s book – Ordered to Care is not nursing itself, but nursing as a profession that is generally accredited to women. She does not present details that could be attributed to her perspective of nursing as a profession that can be regarded as equal for both genders but chooses to address nursing as it evolved for the woman of the society and how the woman’s ability to care became an integral part of modern day nursing. In Ordered to Care, Susan Reverby frequently mentions historical events in the history of nursing that served to change the way that nursing is perceived today. She does so in order to present propositions and claims in retrospect and seeks to provide the reader with a cause-and-effect based relationship between the events that she brings up. Susan Reverby is of the opinion that nursing underwent a steady paced process through which it was eventually feminized. She mentions nursing revolutionists such as Elizabeth Christopher Hobson and also mentions pioneers in the field of nursing such as the kinds of Florence Nightingale. Susan Reverby gives special regard to the nursing as a woman’s profession in her book and highlights the areas and events that led to the development of nursing to a point where it can now be considered to be a profession that is free of any form of negative sexuality that could be expected to give room to eroticism as was the case in 1872. A Georgia Sturtevant may have been impressed by hospital order and the gentleness of the nurses, but charity reformer Elizabeth Christopher Hobson was overwhelmed in 1872 by the unspeakable dirt, foul smells and disorder she encountered when touring New York’s Bellevue Hospital† (Reverby, 1987, p. 39) It is however, essential to highlight that through discussions such as the author Susan Reverby is by no means attempting to present a chronological elaboration of nursing but is in fact seeking to develop the bigger picture through which a reader can see exactly how nursing has become the complex profession it is perceived as today. When one was to read Tom Craig Olson and Eileen Walsh’s Handling the sick: the women of St. Luke’s and the nature of nursing, 1892-1937, it is evident that the authors were just as inspired by revolutionary and pioneering figures in the history of nursing as was Susan Reverby in Ordered to care: the dilemma of American nursing. The presence of this relationship can be surmised through the fact that while Susan Reverby chooses to elaborate on the precise implications that Florence Nightingale had on nursing, Tom Craig Olson and Eileen Walsh choose to begin their book with her quotation. In the book Handling the sick: the women of St. Luke’s and the nature of nursing, 1892-1937 by Tom Craig Olson and Eileen Walsh, the authors choose to focus on the development of nursing as a profession with regard to the general external factors that had an implication on nursing when nursing from the late 1890s to the late 1930s. The authors provide an discussion on the evolution of nursing during this time period in manner in which they choose to discuss aspects such as technology and the desire amongst nursing professionals to associate nursing with aspects that pertained to care and concern for patients rather than with aspects that pertained to technological advancements. Also, while Susan Reverby chooses to rest her discussion on nursing upon the evolution of nursing with respect to the role and perception of women in the field of nursing, Tom Craig Olson and Eileen Walsh choose to rest their discussion on not only the events and incidents that served an integral purpose in the dictation of the history of nursing but also address how research on nursing during the years of 1892 and 1937 contributed to the development of the nursing profession and the evolution of its perception in society. A major work on Nebraska nursing education, for instance, concludes that little direct evidence exists about early training programs because, in general, programs did not keep records. In place of such evidence, the study is typical of other in its dependence on accreditation material from the state board of nursing, along with legislative documents, to infer what apprenticeship in nursing was like† (Olson & Walsh, 2004, p. 4). Tom Craig Olson and Eileen Walsh are of the opinion that the degree to which professionalism has dominated nursing and the degree to which historians have chosen to give reverence to professionalism in their portrayal of nursing history play highly significant roles in the history of nursing. It is also evident that the authors have chosen to present nursing as a field which is influenced significantly as a result of new developments. These new developments may not necessarily have to be associated with the constituent elements of nursing but can also be found to exist in the form of the development of the perception of nursing in society. It can therefore be surmised that while Ordered to care: the dilemma of American nursing, 1850-1945 by Susan Reverby is a highly credible and informative book, the author appears to have given a high degree of regard to the role of women in the evolution of American nursing. On the other hand, Handling the sick: the women of St. Luke’s and the nature of nursing, 1892-1937 by Tom Craig Olson and Eileen Walsh appears to provide a more broader picture towards nursing and its evolution by discussing not only the contribution of pioneering figures and revolutionary events in nursing but by also providing an insight into the evolution of the nursing profession in general.

Essay on Adolf Hitler From Youthful Failure to Mighty Leader

Adolf Hitler From Youthful Failure to Mighty Leader Few individuals have been able to change the ideals of others; Adolph Hitler was one such individual. His worldly impact began in the 1920’s and continues today. He is associated with both chaos and the complete destruction of many innocent lives. Hitler’s ideology developed when an economic collapse occurred in Germany. He offered ideas to the desperate people of Germany that they could not refuse. These ideas are responsible for the beginning of Western Racism, the singling out of a specific race as inferior. He also has been called the eliminator of the entire Jewish population. One must ask why the German people eagerly welcomed his radical ideas. World-renowned Hitler biographer†¦show more content†¦When Hitler was five, his mother gave birth to another baby boy named Edmund. This new addition to his family caused huge change in Hitler’s status in the family. He was no longer his mother’s darling. This also took away his mother’s prote ctive shield leaving him to face his father’s rage when he returned from work. The only advantage he had in the situation was that he now had freedom over his life. He began spending his days playing army with other children. At the age of three Hitler moved to the more industrial city of Passau where his father got a new job. When Hitler was five, his mother gave birth to another baby boy named Edmund. This new addition to his family caused huge change in Hitler’s status in the family. He was no longer his mother’s darling. This also took away his mother’s protective shield leaving him to face his father’s rage when he returned from work. The only advantage he had in the situation was that he now had freedom over his life. He began spending his days playing army with other children. Hitler’s new freedom did not last long, as the family decided to move again to a farm in the rural city of Hafeld. While on the farm, his responsibilities grew. He was no longer a carefree child, but a young adult. He grew to be resentful and discontent. He often displayed his explosive temper, which became a frequent release from the stressful world he was forced to conform to. With his older brother leaving home without the

The Importance Of Choosing A Career - 2031 Words

Choosing a career is a crucial and a critical step in every person s life. It is important to chose a career that matches the individual s interests, traits and skills. With advancements of technology, a website was developed called Sokanu that requires a person to answer several questions and based on these answers it provides the individual with potential careers that matches his or her interests and personality. Mark, Gladys, and Roberto each shared a similar career with one another. One career these individuals had in common was pediatrics. Pediatricians are responsible for providing care for patients, more specifically for younger children and infants. They treat patients based on particular medical conditions and focus on treating children who are injured or sick. They also initiate medical examinations every now and then to confirm the health conditions of these patients. The minimum knowledge required to become a pediatrician is 10-12 years: 4 years of education at the colleg e level, medical school, and residency. As for skills and abilities, you have to know how to interact well with children as well as performing proper health care for patients. Pediatricians are like physicians; they practically have the same job duty and expertise. However, pediatricians specialize in care for kids. When considering states to practice in, they chose the state of Florida or California. Based on bureau of labor statistics, in California, the average wages forShow MoreRelatedChallenges Students Face When Choosing A Career Essay1182 Words   |  5 PagesChallenges Students Face when Choosing a Career Today, choosing a career can be problematic especially within the new graduates, and the choice of career path is not always in our hands. 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Unit 4 Review - 850 Words

Unit 4 Review. 1. Which is not a method for collecting a toolmark on a doorframe? a. casting that portion of the doorframe b. photography b. removing that portion of the frame c. making a rubbing of the mark on the frame 2. Which tool most likely made these striations? a. pry bar b. screwdriver c. Pliers d. bolt cutter 3. Analysis of radial cracks from three impacts revealed that cracks from A stopped at cracks from Z. Cracks from Z stopped at cracks from B. Which is the correct order of the impacts from first to last? a. B, A, Z b. B, Z, A c. A, Z, B d. A, B, Z 4. In which stage of manufacturing can the type of glass be varied between soda-lime, borosilicate, and aluminosilicate glass? a. formulating the mix b. changing the rate of†¦show more content†¦measures the wavelengths of light emitted or absorbed by an object c. separates items for chemical analysis d. allows the examiner to see the evidence toolmark and the reference toolmark simultaneously 12. 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The History of Cake Making Free Essays

string(84) " now become a daily occurrence rather than just for religious or special occasions\." Sharon Cassidy DT418/3 The History of Cake Making Lecturer: Mary Kavanagh Introduction The purpose of this essay is to give a brief history of cake. Firstly this essay will begin with the manifestations of the first ‘cakes’ in Egyptian times and it’s evolvement throughout emerging civilisations and their contribution to the notion of cakes as we know them today. Influences such as colonisations, global trading and immigration will also be discussed to illustrate how the movement of ingredients and methods contributed to the fusion of culinary knowledge. We will write a custom essay sample on The History of Cake Making or any similar topic only for you Order Now This report will also acknowledge advancements in technology to aid both the domestic and commercial baker, and how consumer trends have changed dramatically throughout history. Origin According to Humble(2010) evidence from archaeological digs from our Neolithic ancestors have shown that cakes in some form or other were being made then, although these early endeavours are a far cry from our perception of what a cake is today. These ancient cakes would have been would have been made from little more than crushed grains , mixed with water and made into rounds and baked on a hot stone. They would have been very crude and flat as leavening agents had not yet been discovered; in fact the word cake is also used to describe something that is flat and compacted such as a cake of soap. Humble (2010) also writes that these so called cakes would have been the precursor to the oatcakes we have today but are now categorised as a biscuit. Castella(2010) writes that very little is known about the culinary experiences of these times as there are not much written about food prior to the eighteenth century, however some records exist in the form of tomb drawings, tax records, Greek plays and shipping and military records. It is thought that around 5,000 B. C. the Egyptians accidentally discovered how to make leavened bread. There are some theories surrounding this discovery such as a mixture of flour and water were left outside for some time and â€Å"caught† natural yeast from the air causing bubbles of gas to appear in the mixture which was then used in the making of some bread , or some liquid that was being used to make beer was also used in the making of bread, either scenarios would have resulted in a risen or leavened bread that must have been a huge improvement on the hard and tough bread that had been previously eaten. The Egyptians are credited with sweetening these breads with honey commencing the evolvement of the cake(www. theoldfoodie. com) . The cakes began to be associated with religious ceremonies of which there are tomb paintings showing such scenes involving breads/cakes of various shapes such as rings, fish, crescents and birds being offered to the Gods. The Greeks were very creative with their ‘cakes’ by advancing on the Egyptians innovations by adding fruits like dates and figs and nuts such as pistachio and pine nuts . The Greeks are also being attributed with the invention of cheesecakes which were made with goat’s milk. The Greeks were great innovators when it came to cake making and in fact baking became a trained profession with the emergence of a strict baker’s guild (Castella, 2010) which lasted for several centuries. During the rise of the Roman Empire the Roman’s took what the Greeks had started with baking and improved it further bringing their new techniques with them on military campaigns and thus spreading new methods across Europe, they in turn also collected new ideas, ingredients and tools with which they combined to invent new recipes and formulas. Medieval to Modern Cake Making The beginning of the Medieval period saw an increase in population and the emergence of cities and towns. There was now a greater demand for food and crops were now grown in surplus to supply workers in the towns. Flandrin and Montanari(1999) write that this gave way to markets being set up in the main thoroughfare of towns and crafts such as bread making were developed on a larger scale. As a majority people no longer had land themselves to produce their own food they had to rely on the markets for their food supply. One of the most important ingredient discoveries made in relation to baking was sugar. Although it originated in New Guinea it was the Indians who perfected the methods of processing the sugar cane which the Arab traders brought back to the Middle East. Due to explorers and crusades a huge array of new exotic lavours were being brought back to Europe such as spices, fruits nuts and of course sugar. An example of this was Gingerbread; a spicy sweet cake became enormously popular during the Middle Ages which the crusaders brought back with them. Sugar was highly valued and was thought of a medicinal ingredient during this era and was frequently prescribed by doctors in the form of sweetened cakes to patients to heal many ailments. It was however only available to the upper classes while everyone else still used honey as a sweetener. As sugar became more popular some religious figures deemed it to be evil and was banned however Thomas Aquinas declared that sweets were not actually foods so cakes could now be eaten on religious feast days giving rise to specific cakes being associated with religious holidays. The Medieval Courts encouraged elaborate banquets with highly decorated food, cakes would often be covered in gold leaf, silver and even gemstones (Flandrin and Montanari 1999) . According to Richard Sax (1994) it wasn’t until the 16th century that cakes and sweet dishes were served at the end of the meal, where previously sweet and savoury courses were mixed and often were incorporated into the same meal. From approximately the 13th to 17th century advancements in agricultural improvements and increased overseas trade, the once exotic and uncommon ingredients became widely available and encouraged baking to become more widespread, eating cakes would now become a daily occurrence rather than just for religious or special occasions. You read "The History of Cake Making" in category "Papers" Cakes were becoming more and more enriched with butter, eggs, cream and being heavily fruited and spiced, and tinplate hoops were beginning to be used to shape and mould cakes making them easier to bake and serve (Peter Brears 1985). As written by Adamson (2004), using moulds to give cakes a distinctive shape was especially popular in Germany where such tins as a â€Å"Turks Head Pan† were used and continues to be used to this day for making Gugelhupf. ————————————————- During the mid 1700’s yeast was being replaced with eggs as the main source of leavening cakes. This would have taken a huge amount of time in order to whip eggs by hand (sometimes up to an hour) to get to the level of aeration that was needed. This method however resulted in a much lighter cake made possible from the amount of air incorporated during the beating of the eggs. An example of a cake from this era is the pound cake created in England and used equal quantities of flour, butter, and sugar, and of course eggs to be used as the aerating agent, (http://whatscookingamerica. net). ————————————————- The 1800’s saw improvements in milling technologies to give more refined flours, superior ovens were being produced with better temperature control and the creation of baking powder by Alfred Bird when he combined bicarbonate of soda with cream of tartar to formulate one of the most significant inventions which has had long lasting effect on baking be it in the home or in industry. (Pam Corbin 2011) Baking powder took the hard work out of baking and cakes made from around this time are more akin to what we class as modern day cakes today. Other culinary tools such as hand held egg beaters were now being mass produced along with cookbooks which no housewife would be without. ————————————————- By the early 1900’s baking technology made huge advancements and as early as the1920’s the boxed cake mix was invented. General Mills an American company developed the brand â€Å"Betty Crocker† which by the 1940’s exploded on to the market with their â€Å"just add water and mix† method. They became hugely popular with housewives as they were timesaving and cost effective. ———————————————— The 1900’s also saw the rise in home cake decorating which previously had only been done by professionals, cake decorator Dewey McKinley Wilton set up a cake decorating school, and e ventually manufactured and sold decorating products which paved the way for the booming multi billion dollar businesses that exists today. ————————————————- ————————————————- Ingredients ————————————————- Baking employs carefully balanced formulas. What goes into a flour based baked good either strengthens/toughens (proteins and starches), weakens/tenderizes (fats and sugars), moistens (any water containing ingredient), dries, or leavens it, however without heat and water, the important chemical and physical reactions wouldn’t take place. There are four basic ingredients that are used in cake baking: flour, fat, sugar and eggs, however any combination of these added with leavening agents, liquids and flavourings can result in thousands of recipes with completely different look, feel and taste from each other. ———————————————— Flour: ————————————————- Flour is the primary structure builder in cakes and is used to bind all of the other ingredients together. Cake flour is milled from soft wheat giving it a protein content of approximately 6-8%. Wheat flour  contains two very important proteins, glutenin and gliadin, when mixed with moisture and stirred, create gluten strands, which set when baked, however these gluten strands can also lead to a tough, dry cake if the flour is mixed for too long. There are many types of flour used in cake making the most popular being cream flour (contains and acid), plain flour and self raising flour (contains baking powder), However there are numerous other flours on the market today that can be used. Hi-ratio flour has been specially formulated for the commercial bakery which can allow maximum sugar and liquid absorption resulting in higher yield and increased profits. ————————————————- ————————————————- Fat: ————————————————- Fats come in two forms: solid(butter, shortening and margarine) and liquid(oil). Adding fat to a cake mixture can do several things, the action of beating/creaming the fat , such as butter with sugar will incorporate air bubbles allowing the batter to be light and aid in the leavening process. Fat also has a tenderising effect and increases the keeping qualities of the cake. Fats also have a shortening effect as it shortens the gluten strands. It contributes to a smooth mouth feel and flavour especially in the case of butter. Fats help to keep food products moist and extend shelf life. ————————————————- ————————————————- Eggs: ————————————————- Eggs add colour, flavour and nutrition to baked goods. The protein in the egg holds air and acts as a raising agent when whipped before other ingredients are added. The lecithin in egg yolks is an emulsifying agent that acts during mixing to assist with binding the ingredients together and tenderising. When baked, eggs coagulate causing them to set. ————————————————- ————————————————- Sugar: ————————————————- Sugar plays a vital role in cake baking as it imparts Sweetness to the cake mixture. Usually Caster sugar is used as their smaller granules dissolve quickly especially when it’s creamed together with fat; this action causes the sugar to hold air and acts as a raising agent. During baking the sugar caramelises causing the cake to colour and brown because sugar is also a  hygroscopic substance; it helps with a recipe’s moisture retention and thus increases its shelf life by slowing the staling process (www. baking911. com) ————————————————- Other ingredients that can be incorporated with the ones listed above are endless, some examples are: ————————————————- Dairy: milk, buttermilk, cream, cheese and sour cream ———————————————— Fruits: lemons, oranges, limes, dried fruits, cherries and mixed peel ———————————————â €”- Nuts: almonds, pecans, hazelnuts, peanuts, coconut and walnuts ————————————————- Flavourings: Chocolate, Vanilla, almond extract, spices and alcohol ————————————————- ————————————————- ————————————————- International Practices ———————————————— Krystina Castella (2010) writes in her book A world of Cake that every celebration around the world is accompanied by cake that embodies the rituals of that particular society, and that every culture globally has their own version of cakes that symbolize the customs and traditions of their respective histories. Ancient civilisations all offered cakes to their gods and so throughout history became an integral part of religious and other holiday customs of different ethnicities. Of course the recipes change from country to country and even from town to town but generally these traditional cake customs are still alive today if though slightly evolved from their first beginnings. Here are some samples of celebrations from around the world and an example of the type of cakes that are still eaten at that time: ————————————————- China: Mid-autumn festival: Mooncakes ————————————————- Mexico: Day of the Dead: Pan de Meurto ————————————————- India: Diwali: Gulab Jamun ———————————————— France: Bastille Day: Opera Gateaux †”———————————————- Italy: Liberation Day: Cassata U. S. A: Shrove Tuesday: New Orleans King Cake Ireland: Easter: Hot Cross Buns Many recipes were developed because of the ingredients that were available in that particular region and what methods were accessible at the time, mass immigration/emigration globally played an enormous part as can be seen with the discovery of the New World which brought with it a diversity of people from all corners of the globe to contribute to the birth of America. This assortment of cultures resulted in the amalgamation of traditional recipes brought from the home country such as Scottish scones becoming American shortcakes, Dutch fried cakes became doughnuts and German streusel became American buckle cake. The Amish community, who were German settlers, brought their no frills baking concept with them and famous â€Å"American† cakes such as Funnel cakes and Angel food cakes derive from the Amish people. The Jewish settlers from middle and Eastern Europe have made a huge impact on baking practices especially in America where a great proportion of them made a new home in New York. The renowned New York cheesecake can be attributed to Reuben’s Deli which were the first to substitute cottage cheese for cream cheese and according to Amander Hessner (2010) was a detail that defined the New York cheesecake that went on to win them a gold medal at the 1929 World Fair. Jacob Kenedy (2011) writes that turbulent histories have left a positive impact in culinary terms in some regions such as the French leaving behind the techniques of fine viennoiserie and patisseries, helping to make Naples one of the capitals of Italian desserts. In Britain Queen Victoria made popular the custom of high tea, a very dignified tradition of eating sweet dishes and drinking tea which initiated the development of numerous new recipes for cakes and sweet treats, and although the ritual is not part of every day life today, people still associate having something sweet to eat while having a cup of tea. Domestic, Plant and Boutique Style Bakeries Up until the mid 20th Century the majority of cakes that were baked were made by housewives and small local bakeries, however the emergence of the supermarket had a massive impact on the buying and eating patterns of the public. As mentioned above such products as cake mixes were now available to help the harried housewife, along with frozen desserts which were now available due to advances in technology allowing every home to have refrigeration and freezer capabilities. The establishment of Women’s Lib afforded women the freedom to work outside of the home contributing to the now emerging gap in the market for convenience foods. By the 1960’s huge advances were been made to eliminate fermentation time in bread making by mechanical and chemical means, and naturally methods were also being developed to â€Å"improve† cake production on a mass scale. Unfortunately in order to produce cake viable for sale for longer periods of time involved the introduction of emulsifiers, stabilisers and other additives to increase their shelf life. Flour was also been chlorinated to produce a high ratio flour that could absorb higher quantities of sugar and liquid allowing a higher profit margin for producers. High demand for ready made baked goods saw the rise of small bakeries in Ireland nonetheless it has been argued that Ireland’s entry into the EEC played a part in the decline of these bakeries due to European large plant bakeries flooding the market with cheaper products. The Celtic tiger years of Ireland however saw a revival of sorts to the traditional and artisan baking. This resurgence can be attributed to several reasons, Kavanagh(2008) states her beliefs as follows: â€Å"individuals have travelled and are aware of standards and choice elsewhere thus seeking variety on their return† she also explains â€Å"increased disposable income has meant that the consumer is more quality and health conscious and seeks organic, fresh, and local produce an indication of the increase in the number of farmer’s markets emerging† Chef Clodagh McKenna explains that artisan producers and farmers markets have played their part in revitalising local economies by encouraging employment and bringing forth a new generation of interested people. Health, nutrition and consumption trends In an article written by Miriam Tuomey(2011) for Bord bia, it has been found that the sale of home baking products in Ireland, has grown by 8. 1% to reach a value of almost â‚ ¬63m in the year ended 23 Jan 2011, according to Kantar. (www. bordbia. e) This trend in ho me baking can also be attributed to enormous food dedicated programmes on television where chefs and bakers are now afforded celebrity status and home baking has now become officially â€Å"cool† Another aspect driving consumption trends is the increased awareness of health implications from certain ingredients used in baked products. There is greater demand for natural ingredients as apposed to some of the ingredients in massed produced goods such as preservatives, flavourings, colourings, artificial sweeteners, stabilisers and modified starches. Through scientific and medical advances, more is known about wheat intolerance and coeliac disease and the baking industry has responded by producing gluten-free baked products, other products are also being produced to suit the dietary needs of people who are lactose intolerant, have allergies such as egg and nuts, for diabetics and for people who generally want to follow a healthy lifestyle. Conclusion Cake has started off as a basic nutritional addition to the diet of ancient civilisations and has progressed to play a vital role in the development of cultures and traditions and visa versa. They are an integral part of modern and traditional celebrations, bringing people together, be it for a religious festival, a wedding, or a birthday. The fusion of cultures and the opening of global markets have meant that everyone now has access to ingredients, recipes, tools and knowledge from every nation and the modern baker has the world of cake at their feet. ————————————————- ————————————————- References: ————————————————- ————â₠¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€ Adamson,M. (2004) Food in Medieval Times Greenwood Press, London ————————————————- Brears, P. (1985) Food and Cooking in 17th Century Britain History and Recipes Peter Brears and English Heritage, London ————————————————- Castella,K, (2010) A World of Cake, Storey Publishing, M. A. ————————————————- Corbin, P. (2011) The River Cottage Cakes Handbook Bloomsbury Publishing Plc, London ————————————————- Flandrin, J,L, and Montanari,M (1999) Food a Culinar y History, Columbia University Press, New York ————————————————- Hessner, A. (2010) The Essential New York Times Cook Book, Classic Recipes for a New Century W. W. Norton and company, New York ————————————————- Humble,N. (2010) Cake a Global History, Reaktion books, London ————————————————- Kavanagh, M. (2008) Curriculum Evolution at the Department of Baking Technology (National Bakery School), D. I. T, Kevin Street,1998-2008: What Factors Have Brought About a Change in the Curriculum M. A thesis Dublin Institute of Technology ————————————————- Kenedy, J. 2011) Bo cca Cookbook Bloomsbury, London ————————————————- McKenna, C. (n. d. ) The Irish Farmers Market Cookbook, Collins ————————————————- Sax, R. (1994) Classic Home Desserts Houghton Mifflin Company, New York ————————————————- How Baking works (n. d. ) [online} Available: http://www. baking911. com/howto/how_baking_works. htm [Accessed 5th October, 2011] ————————————————- Toumey, M. (2011) Homebaking Products show further Growth [online] Available: http://www. bordbia. ie/industryservices/information/alerts/Pages/Homebakingstillgrowing. spx [Access ed 21st October, 2011] ————————————————- http://whatscookingamerica. net/history/cakes {[online] [accessed 4th October, 2011] ————————————————- www. theoldfoodie. com/2010/10/brief-history-ofcakes. html [online] [Accessed 4th October, 2011] ————————————————- ————————————————- ————————————————- ————————————————- —â₠¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- ————————————————- ————————————————- ———————————————— ————————————————- ————————————————- ————————————â₠¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ———————à ¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- ————————————————- ———————————————— ————————————————- ————————————————- ————————————————- ————————————————- — Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ————————————â€⠀Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- How to cite The History of Cake Making, Papers