Research Paper On Tell Me What You Are

From reading "Tell Them Who I Am", written by Elijah Anderson and Elliot Liebow. In the book we learn some of the inner workings of shelter life,and we ultimately learn why homeless women are homeless; they lack housing. This is the thesis of Liebow's work- to prove to the reader that the homeless are not homeless necessarily because they are crazy, maladjusted, drug/alcohol addicts, etc. Instead they have reached circumstances beyond their control in which they have no place to go other than the shelter. Liebow uses his primary information gathered at the shelters to support his thesis, neatly outlined in the seven chapters of "Tell Them Who I Am." In his research, Anderson established Jelly's as a place in three different ways: a

Planet Taco: A Global History of Mexican Food by Jeffery M. Pilcher, a Professor of History at the University of Minnesota, provides rather than a history of Mexican cuisine instead a changing of people’s culinary choices by investigating how people’s minds change over the course of decades in the presence of marketing strategies both domestic and international and changing consumer outlooks and tastes regarding foreign cuisine. Pilcher does this by using a seemingly

Significant eatery networks, McDonald's noticeable among them, work outlets around the globe. Garments brands and styles cross seas and national limits effortlessly. This procedure has met resistance from individuals and gatherings, (for example, the global Moderate Sustenance development that promoters against society's inordinate liberality in fast food and ways of life) resolved to keep up conventional

The basic approach to American lifestyle and culture have changed drastically since the second world war. Because of the lack of men due to heavy drafting into the war, women were encouraged to join the workforce. Canning and freezing food became a cultural norm in order to cheaply stock up on food during the war. From the encouragement of both genders in the workforce and the prevalence of processed foods, society has now become accustomed to the ease of less-than-three-minute meals, gradually characterizing cooking as an archaic activity. Michael Pollan, a journalist who frequently contributes to the New York Times Magazine, has attempted to address the trend of processed food over home cooking, particularly in his article “The End of Cooking?”. He expresses the need for the revival of home cooked meals through his argument on how the fundamental views and practices behind cooking has changed since the end of French Chef with Julia Child to the present. Freedman, a journalist who has criticized Pollan in his article “How Junk Food Can End Obesity,” condemns Pollan’s views as glorifying cooking, and presents processed food as the solution to creating a healthier society. He contends that creating healthier processed foods can be the key to ending obesity rather than the praised wholesome foods. Though both make compelling arguments on which type of foods will help end obesity and improve overall health [what compelling argument], neither are willing to make a compromise or

The food industry has a large impact on individuals and will affect wider communities in the future. The rush of today’s society has pushed food production to become more commercialized with prepackaged/premade based foods. For numerous reasons such as time, work and costs of living, people are wanting meals that are cheap, fast, easy and don’t require much effort. This is due to many obligations and priorities in life that are put above

A possible explanation for why food production has changed so much can be that its consumers have also evolved as a society--the commercialization of agriculture has culminated this alteration within the industry. The consumer's desire to connect back with their ancestors can be easily ascertained by going to “healthier” markets like Wholefoods, among others. Pollan compares Wholefoods to a good-quality "bookstore," filled with extensive nutritional vocabulary on their packaging. However, much of it is not

The first KFC was opened in Tiananmen Square, China 1987; it struggled as western food was unknown to the east. This was still a very conservative nation, not prepared for the “Fast Food” takeover. The restaurant did pretty well, but grew slowly. The Harvard business review, stated that “in 1992 the Chinese government granted foreign companies greater access to markets, KFC China’s managers gradually developed the blueprint that would transform the chain.” (Yums' China, 2017) Although they have done well for themselves they struggled, as growth was steady but slow and their customer base was shrinking. “In November 2016 Yum China Holdings, Inc. became a licensee of Yum brands in Mainland China; they have exclusive rights to KFC.” (Yums' China, 2017) Yum controls approximately 7,300 restaurants and more than 400,000 employees in more than 1, 100 cities. YUMS generated over $8bln in sales in 2015.

Campbell’s soup is a 150 year old brand that most people are familiar with. However, more and more people are avoiding the boxed and processed foods found in the middle aisles of a typical grocery store these days in favor of the healthier natural foods such as fruits, vegetable, lean meats, and dairy found along the outer walls of the store. What does this mean for Campbell’s and how can the company strive to continue to be a staple in pantries across America?

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.)

Food is very much a part of pop culture, and the beliefs, practices, and trends in a culture affect its eating practices. Pop culture includes the ideas and objects generated by a society, including foods, and other systems, as well as the impact of these ideas and objects on society. For example, Mcdonald's is another of the thousands of fast food chains that populate our cities though they often use the term “popular culture” only to refer to media forms. Their popularity has also increased internationally. Although all humans need food to survive, people's food habits and how they obtain, prepare, and consume food, are the result of learned behaviors. Mcdonald’s, like other food chains, has made an effort to ‘localize’ its products so that they will be more successful in each different cultural context. These collective behaviors, as well as the values and attitudes they reflect, come to represent a group’s pop culture.

The question “who am I”? Can have a lot of individuals thinking about themselves, including myself because one might not know where to start. It is a very broad question, but having done the Strengths Finder 2.0 assessment, I realized more in depth what kind of person I really am based on my top 5 strengths. Who I am as a learner, who I am in my career and who I am as a person of faith lead me to answering the question above and understanding more of myself within.

Campbell’s is constantly modifying its products based on consumers health and fitness needs. This company currently maintains a vast consuming goods portfolio that includes famous consumer brands such as Pepperidge Farm, Prego, Pace and V8. This company produces variety of food products that are high quality for consumption and are also widely known as branded convenience food (CSC, 2009). As a number one soup manufacturer in the world which owns up to 70% of U.S market share has experienced a steady growth over the past few years despite the slow performance of the US economy. As the company has turned global its competitors extend from domestic to global markets.

This report analyses the expansion of Michel’s Patisserie into the Chinese market through the creation of joint venture franchise agreements. Michel’s will be evaluated based on the motivations for expanding to China, process of internationalisation, choice of entry mode, and standardisation versus adaptation decisions. This analysis will be undertaken so that recommendations can be made to determine the most effective means of securing the future success of Michel’s in Shanghai. It will be demonstrated that while the motivations for expansion were fundamentally sound

Providing customers with the best of both worlds: west meets east. In addition to its radical strategic approach of localization with regard to its food, they extended that viewpoint when selecting their management team. By hiring Chinese executives, Yum! Brands is able to build relationships with the local suppliers more easily and quickly. It definitely helps with their competitive advantage that chicken is a staple meat in China. Given these factors, it is clear that KFC has a competitive advantage in this market. However, taking a closer look at the industry and thinking longer-term, the competitiveness is undesirable but there is still potential to improve profitability. See the analysis

Obviously, China is a huge market for fast food industry. China’s food industry has a positive growth of over 10% over the previous 18 years