The first extract is from a novel called “Chocolat” by Joanne Harris which was published in 1999, whereas the second extract is from a website of the “From Bean to Bar” chocolate company which was published in 2006. Both extracts concern themselves with chocolate and the way it is manufactured, although they both have different intentions. The first extract is from a novel and describes the delightful pleasure of creating chocolate, whereas the second extract is used to promote and advertise the chocolate and make it more appealing to the reader, and also focuses on the importing and the cocoa plant itself.
The first extract is from a novel, which can be seen by a variety of techniques which are common for novels. The text is written
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Therefore, the text shows a thematic development, which are split up into the different paragraphs. On the other hand, the second extract uses a larger variety of structures throughout the text. In the first paragraph the company is introduced and the beliefs which the company has (“We believe that every step from ban to bar is equally important”). Further, under a heading “with care” the history of the chocolate beans and how they reach the factory is described and then bullet points are used to describe how chocolate is created from the beans. Therefore, this text also has a thematic development, but in this text it is supposed to familiarize the reader with product and the process to allow the reader to trust the brand, due to the “traditional” way of producing chocolate.
The register of the first extract is rather informal, since it explains the story of the narrator and her/his passion creating a very personal relationship between the narrator and the reader. A very important part of the extract is to show the fascination and the passion about chocolate, therefore, the diction is customized to transfer these emotions. Diction such as “raw dullish blocks” and “powerfully suggestive” shows that chocolate is connected to emotions due to the descriptive adjectives used to describe the chocolate, its history and its process. This informal register allows the reader to be captured by the
Clare’s Chocolate Cafes has always used good quality cocoa to make their chocolate products. This is, in itself, an amazing marketing product because customers know that while they may be paying a little bit more, the product is worth it. As well, the organization makes a wise customer draw when each hot beverage is served with a high quality chocolate product. The early practice of making chocolate products by hand and providing individual or pre-packaged products, of all sizes, for the customer to select, was
As the article provides a lot of information about chocolate, it’s primary purpose is referential. The article starts by introducing
By October 2012, it had been over 15 months since Apollo Foods, a global consumer packaged-goods firm, had obtained the rights to distribute the well-known European chocolate company, Montreaux, in the United States. Andrea Torres, the director of new product development at Montreaux Chocolate USA, is presented with the
I found some of the vocabulary used in chapter two to be a little difficult for me to understand when reading a sentence. Words like “incised” (65), “juxtapose” (65) or “apogee” (65); the use of those words made the given information seems incomplete and made me lose interest in continuing reading. The sentence structure was a little difficult to follow; “unlike the figures in François vase which still reflect old conventions in their conceptual representation” (64). The writer showed comprehension of the history behind the making of vases and their transition from black figures to red figures (64-5). He avoids repetition of words, his statements are clear and direct. The key sentences are placed at the correct parts of the sentence. No metaphors or alliterations were used when writing the information. The imagery is very clear through the photographs and his use of words; he makes his points through examples and stories this made reading
Chocolate became “a respected scholarly subject” only in recent decades suffering from “puritanical prohibitions” of discussing food or writing about it that were recognized standards of behavior in the Western world. The reviewed book The True History of Chocolate is a valuable addition to what the public knows or, rather, does not know about chocolate, with an interesting historical background that makes an entertaining and useful reading and extends one’s knowledge of things we use daily, sometimes without realizing their long history of evolution and multiple meanings.
text as an interaction between the reader and the author. In order to understand a text in a better
The purpose of this report is to identify, analyse and evaluate the marketing factors that Whittaker’s has adopted in attempts to position themselves as a top-quality chocolate confectionery brand. In addition, this report would also be an aid to the major assignment in terms of developing detailed plans with marketing factors, data and facts.
“CHOCOMADE” fabrica, distribuye y vende una amplia línea de productos de confitería, tanto de chocolate y no-chocolate destinado al mercado nacional e internacional; confiamos en la calidad del producto y en la satisfacción de
Whittakers is one of the largest chocolate manufacturers in New Zealand, second to Cadbury its main competitor. In New Zealand Cadbury and Whittakers dominate the chocolate market, each with a different marketing approach. Whittakers targets a more serious and refined market in it’s advertising compared to Cadbury’s whimsical and humourous approach, for example the eyebrow dance advert and the extreme famous Gorilla advert. However, in the past 5 years Whittakers has claimed a significant market share, not only due to their innovation, but also the mishaps of Cadbury that saw popularity plunnet.
As you peel back the wrapper, you are revealing the cacao tree seed and joining the world’s individuals once again who have turned the chocolate into ritual, medicine and mere pleasure of all time for the past 4,000 years (National Confectioners Association, n.d.) . The chocolate is considered as a treat so admired worldwide from a long time ago and no one would dare to raise their hand voting for not taking even a single bite of it during their lifetime. Why? simply because chocolate is the legal drug and the most common sweet everywhere. This is due to the creamy, silky and heavenly taste of chocolate that makes people inordinately fond of it since it was firstly recorded as a food product founded by Mayans and Aztecs (B.Sandra, 1982) . Admit it
Thinking in this product makes me want to have some of it. The first impression people might have when they see this dessert is that it might be an expensive and luxurious product because of its embellished packaging. It can be identified by the cute design of the box due to the fact that on the left of the box there is a sumptuous ribbon that its background color is a combination between dark cinnamon and lightly caramel, furthermore, the ribbon has the brand´s name sketched all around it. The theme color of the whole box is pearly white what makes the letters of the brand, written on the top of the box, stand out in a bright gold. Moreover, bellow the ribbon there is a little description in French about the glamorous product and next to it a small window made of transparent plastic where the small pieces of the product are shown to the public. The most interesting thing comes after its purchase. I start feeling the anxiety when it is time to open this fancy box because as
The brown used so prominently evokes ground, the earth, and of course chocolate. The yellow has a tint of brown in it to give it a more golden hue, reminiscent of the riches needed to purchase it so long ago. The ruby red of the cherries and the hints of sapphire blue serve to classify chocolate as a jewel of food, and treat to be savored and valued. The smooth, rich brown of the candy wrapper is representative of the finished product and visually triggers the mind to recall the feeling of smooth silkiness of rich chocolate on the palate.
Furthermore, the two experiments are different in that the first advertisement emphasises in the use of chocolate milk and its importance in the body where it will replenish and recharge a person after a hard day work while the second advertisement focuses mainly on quality of the product for instance that it contains low fat which does not result in high calories in the body.
For quite a while chocolate has been implied as rubbish and awful desert close by various kinds of sweets and has been seen as a luxury. Most recent analysis of the topic has uncovered some new understanding into its prosperity giving properties and the perspective to it has encountered a sweeping improvement. Thusly, let us take a look at this issue and decide if it’s worth chocolate to be included in our lives.
About 60 billion pounds of chocolate are sold in the US alone, 58 billion pounds of chocolate are sold the week before Valentine 's Day, and an average human consumes about 12 pounds of chocolate in a year. When taking all these numbers into consideration, you begin to wonder what makes chocolate so good? Does it have something to do with a certain desire that can be triggered through chocolate? Studies shows that chocolate has the ability to trigger the feeling of love or sexual desires. This got me interested on how chocolate can trigger these desires. This paper will explain the different ways on how chocolate triggers certain desires. At first I believed that because chocolate is normally given on Valentine’s Day, the message, “I love