Ouray's Red Light District: A Case Study

This paper will compare and contrast the different eating habits and examine the cultural dining of West Africa to East Africa. Africans like most of the world outside of American and London aren’t fanatical on fast food even though it is becoming more popular most people eat at home or at relatives or friends home. Even Africans living outside of Africa love to cook rather than dine out in most cases. This report was based on interviews from Africans who grew up in traditional African homes in Africa. All references have been crossed checked and stories verified on how most African dishes are prepared, and their history. More research was done by the books listed, as well as other references such as internet sites. Most of this data has

Saloons were known to drag in prostitutes and house lots of gambling. After the 18h amendment went into effect people still drank illegally. They would go to underground saloons called speakeasies. Speakeasies ran illegally and were heavily gated and surrounded with guards, you had to have a special member card or be recognized by a guard to even get in. The people who ran

As part of McGill’s Community Engagement Day, I went on a walking tour of Montréal’s historical Red Light District presented by Karen Herland, professor and specialist in the history of prostitution. Her historical analysis (personal communication, October 2, 2015) of the neighbourhood gave great insights on morality and legislation issues regarding sex work, specifically about the relationship between authorities and prostitution as well as some of the impacts that these laws and other attitudes that regulate sex work have on women. Her astute reports lead us to the following proposition: the dynamics between authorities and sex work indicates that under the guise of “morality”, the laws in place and their application did not actually oppose sex work, they rather worked to limit women’s emancipation.

Prohibition advanced in the 1920’s. However, it did not have an effect on the “liquor-loving public”. Illegal bars, speakeasies, emerged and became well known to the public.

This paper discusses one of the most significant events of the 1920s and 1930s that still affects life to this day, the prohibition. Throughout the modern American, who may be interested in the prohibition and why organized crime was so powerful, discover just that as well as why the prohibition was implemented, who had the most influence, how people viewed one another at the time, and the factors that lead to the prohibitions lack of success. It was a time of struggle between law enforcement, organized crime and the citizens caught in-between. Overall the main question the collective research intends to answer is “who held all the power, the police, organized crime, or the citizens and how did that shape the prohibition?” The answer to the question will be discovered through research and facts. Topics such as motivations behind the prohibition, police efficacy, citizen involvement, organized crime, the morals of America, and multiple views on the prohibition will be covered in hopes to fully understand what the prohibition was and the roles specific groups had in the outcome.

Founded around the same time as Shippensburg itself, Orange Street has a local, but distinctive history. A diverse group of people, including African Americans, sites, and stories fills the street’s history. Along Orange Street, one of the three black neighborhoods is located between Fayette Street and Morris Street, known as Branch Creek. African Americans moved in the Locust Street Neighborhood at the same time when Shippensburg’s black population increased after the Civil War. Among the African Americans who moved into Shippensburg during the late nineteenth and early twentieth centuries was Reverend Joseph Robinson, who later became a prominent member within the black community. Thirty years after Robinson moved into Shippensburg,

Moreover, Ferris talks about how throughout the history of the south, the politics of power and place, have lead to the establishment of a cuisine that includes both privilege and deprivation. Thus, continuously impacting the food patterns of the modern day south. Ferris states, “In food lies the harsh dynamics of racism, sexism, class struggle, and ecological exploitation that have long defined the south; yet there, too, resides family, a strong connection to place, conviviality, creativity, and flavor” (Edible South, 1) . This is exemplified all throughout the text by many accounts of antebellum cuisine influenced by that of African and Native Americans.

It must seem nice being able to eat like a colonist during the First Thanksgiving, but was it always that great? The meals of today contain snacks and fun food, but people in the thirteen colonies had very simple meals. People used many techniques that are used even today to preserve food. What made it even harder was if there was a war, where people couldn’t hunt in fear of being killed. People had to rely on very easy foods when traveling. While all colonists in the thirteen colonies came from England, food differed in all the regions, especially in the New England and the Middle colonies. Food today brings people joy and is a way to socialize with peers, but back in colonial times, it was just a way of fueling the body.

It’s important to recognize these biases because there isn’t much press coverage about this industry and it usually errors on the melodramatic side. On the other hand, Barbara Brents the foremost expert on Nevada’s licensed brothels, has come to very different conclusions about the state’s most controversial industry. Brents is a professor of sociology at the University of Nevada, Las Vegas (UNLV) and she, along with her colleagues, has over 15 years of field research studying Nevada’s licensed brothels. Brents, the co-author of The State of Sex: Tourism, Sex, and Sin in the New American Heartland describes those brothels in a very practical and academic style. Brents says, “Sometimes I say I’m shedding light into a dark closet, a place nobody really knows what goes on inside. And then, when you shed the light, you find out that it’s not at all what you thought it was — it’s neither dangerous nor awful, nor is it as titillating.”

Before 1830, food preservation used time-tested methods: salting, spicing, smoking, pickling and drying. There was little use for refrigeration since the foods it primarily preserved — fresh meat, fish, milk, fruits, and vegetables — did not play as important a role in the North American diet as they do today. In fact, the diet consisted mainly of bread and salted meats.

Many people seem to think that prohibition was centered only in large cities such as Chicago. But Clark demonstrates that it wasn’t the case. Many states were implementing laws to abolish saloons and even becoming dry states before the 18th amendment was passed. Clark writes of how in Pomona CA, out of hundreds of saloons that existed only two survived. But even then they weren’t allowed to have seats to discourage clients from loitering to long. As well as only being able to sell liquor during certain hours. The fact that a local city was used as an example in the book made me realize that there was such wide support for this cause.

A trip to 42nd street circa 1990 was certainly no destination fit for a family. Walls of graffiti adorn the peeling awnings of storefronts and theatres promise private dances and live nude women. Porn shops dotted the city block with colorful invitations to sex hotlines and signs prohibiting entry to anyone under the age of eighteen (Wollman 445). Decades earlier, during the Prohibition era, speakeasies and brothels lined the city, creating New York’s red light district. Today’s Times Square, however, bares no hint of resemblance to its former image of sleaze and mystery. Neon lights that once illustrated silhouettes of burlesque dancers have since been fashioned into the welcoming faces of cartoon characters. Signs visible

During the first week of class, four readings were assigned. One of the readings, “Food and Eating: Some Persisting Questions,” by Sidney Mintz, discusses the paradoxes of food. Although food seems like a straightforward concept, it is actually extremely complicated. According to Mintz, there are five paradoxes, including: the importance of food to one’s survival, yet we take it for granted, how people stick to their foodways, but are willing to change, whether the government should allow people to freely choose food or if they should protect the people through regulations, the difference in food meanings according to gender, and the morality of eating certain foods. All of these paradoxes give people questions to think about, making this an extremely philosophical look at food studies. It also mentions that food must be viewed through the cultural context that it is in, which became important in “The Old and New World Exchange”, by Mintz, and “Maize as a Culinary Mystery”, by Stanley Brandes. These discuss the diffusion of foods after 1492 in different ways. The Mintz reading gives an overview of all of the foods spread from the Americas to the Old World, and vice-a-versa, but does not go terribly in depth on the social changes and effects of specific foods. Brandes focuses on the cultural impact of specifically maize on the European diet, noticing that most Western Europeans shunned it. He studies the cultural implications of this, concluding that maize was not accepted

This paper will discuss the multifaceted relationships among food, and culture. I will be looking at the relationships people have with food, and explore how this relationship reveals information about them. Their food choices of individuals and groups, can reveal their ideals, likes and dislikes. Food choices tell the stories of where people have travelled and who they have met along the way.

To introduce this product to Mexico, the intention will be to craft meals that are traditional Mexican cuisine and reasonably low in cost. It will be important to use ingredients from local farmers to develop relationships within the country and to provide the service and product at the best price to build a customer base. This product seemed logical for the Mexican market when observing family eating tendencies in the culture. As a collectivist culture, Mexican families are likely to have meals together and cook at home. This product caters to this aspect and allows families to enjoy each other while making the task of cooking and planning simpler. (The Hofstede Centre, n.d.)