The Experts below are selected from a list of 102 Experts worldwide ranked by ideXlab platform
John K Paul - One of the best experts on this subject based on the ideXlab platform.
-
belly Sweetbread a homeopathic purview
International Journal of Homoeopathic Sciences, 2018Co-Authors: John K PaulAbstract:The Pancreas was generally ignored both as an organ of physiological importance and as a seat of disease. Older Physicians and pathologists reported different pancreatic disorders after dissecting human cadavers. Porcine pancreatic transplants were attempted in Europe, as pigs were considered to be good candidates for xenotransplants. A survey on the recent medical literature signifies a steady rise in pancreatic transplants. Persons with their pancreas in a morbid state, exhibit a variety of emotions that will vary according to the type of pathology. Johann Gottfried Rademacher, the modern father of organopathy, although a contemporary to Hahnemann, adopted the doctrines of Paracelsus and introduced many specific remedies into Homoeopathic practice. The extensive works of O A Julian are perceived from his books ‘Materia Medica of new Homoeopathic remedies' and ‘Materia medica of Nosodes with Repertory'. An insight into the Homoeopathic remedies that correspond to the treatment of pancreatic diseases is compiled with reference from the available Homoeopathic literature. This attempt may be a steppingstone for formulating a well-designed research protocol in place of conventional surgical management or the rising pancreatic transplants.
Piotr Woycicki - One of the best experts on this subject based on the ideXlab platform.
-
Post-Cinematic Theatre and Performance
2014Co-Authors: Piotr WoycickiAbstract:List of Figures Series Editors' Preface Acknowledgements 1. The Post-Cinematic Landscape 2. Decalage and Mediaphors in Robert Lepage's Elsinore and The Andersen Project 3. Acinematic Montage in Roadmetal Sweetbread and Mare's Nest 4. Guilty pleasures and intermedial archaeologies in Wooster Group's House/Lights and Hamlet 5. The Ethics of Perception in Wunschkonzert 6. Disorienting Landscapes in Hotel Methuselah 7. Pedipulating 'footage' in Duncan Speakman's As if it were the last time 8. Landscapes and Aporias in Lars Von Trier's Dogville 9. Conclusion Bibliography Index
-
Acinematic Montage in Roadmetal Sweetbread and A Mare’s Nest
Post-Cinematic Theatre and Performance, 2014Co-Authors: Piotr WoycickiAbstract:So far we have looked at the deconstruction of classical realist montage from the perspective of cinematic movement. This has enabled us to explore wider philosophical concepts concerning the perception of cinematic movement and the ways in which Lepage’s post-cinematic work engages with them. In this chapter we will focus on another property of classical montage, the design of a pleasure-laden aesthetic experience — a libidinal journey. Post-theory such as that of Baudry and Lyotard has criticised classical realist montage for the way in which it can create pleasurable aesthetic experiences and lure the audience into a passive mode of spectatorship, inviting them to agree to ideological constructs and political agendas inscribed within them. These pleasures are often associated with aesthetic structures and harmonies through which realist representations are constructed. There is also a cultural expectation at play here, which is the effect of a long tradition of realist filmmaking. Going to a cinema involves suspension of disbelief and indulging the pleasures of yielding to the illusions and aesthetic structures that constitute realist montage.
-
acinematic montage in roadmetal Sweetbread and a mare s nest
2014Co-Authors: Piotr WoycickiAbstract:So far we have looked at the deconstruction of classical realist montage from the perspective of cinematic movement. This has enabled us to explore wider philosophical concepts concerning the perception of cinematic movement and the ways in which Lepage’s post-cinematic work engages with them. In this chapter we will focus on another property of classical montage, the design of a pleasure-laden aesthetic experience — a libidinal journey. Post-theory such as that of Baudry and Lyotard has criticised classical realist montage for the way in which it can create pleasurable aesthetic experiences and lure the audience into a passive mode of spectatorship, inviting them to agree to ideological constructs and political agendas inscribed within them. These pleasures are often associated with aesthetic structures and harmonies through which realist representations are constructed. There is also a cultural expectation at play here, which is the effect of a long tradition of realist filmmaking. Going to a cinema involves suspension of disbelief and indulging the pleasures of yielding to the illusions and aesthetic structures that constitute realist montage.
Badriyah Nurul - One of the best experts on this subject based on the ideXlab platform.
-
THE ROLE OF PASTRY SECTION AT SAHID JAYA SOLO HOTEL
2011Co-Authors: Badriyah NurulAbstract:ABSTRACT Nurul Badriyah, 2011,“The Role of Pastry Section at Sahid Jaya Solo Hotel”, English Diploma Program, Faculty of Letters and Fine Arts, Sebelas Maret University. Hotel is one of the important roles in the tourism industry. A Hotel has many departments for its operational activities; one of them is Food and Beverage Department. Pastry section is a section of the Food and Beverage Department in Hotel. This report is based on the experience during the job training as a trainee in pastry section at Sahid Jaya Solo Hotel for three months, January 18th, 2010 to April 18th, 2010. This final project report describes the Pastry section in general, such as the job description, the product produced by the pastry section, the role of pastry section at Sahid Jaya Solo Hotel with other division and the solution of problem by the pastry section. Hopefully, this final project report will be beneficial for the Hotel to increase their quality in product and service. For the reader, it is beneficial to enrich their knowledge about pastry. The jobs of a trainee in Pastry section are helping the pastry cooks, keeping the cleanliness of pastry area, and preparing the product for coffee break. Pastry section makes many kinds of bread for breakfast everyday, such as Sweetbread, croissant, danish and white bread. The Roles of Pastry section are for making and preparing cake, bread, snack and dessert. The Pastry section is also suggested to make more creations for its products, so the guests are interested in tasting the pastry product
Dyah Ayu Mustika Rani - One of the best experts on this subject based on the ideXlab platform.
-
The description of pastry section at Sahid Jaya Solo hotel
2008Co-Authors: Dyah Ayu Mustika RaniAbstract:Dyah Ayu Mustika Rani, 2008, “The Description of Pastry Section at Sahid Jaya Solo Hotel”, English Diploma Program, Faculty of Letters and Fine Arts, Sebelas Maret University. Hotel is one of the important elements in the tourism industry. A hotel has many departments for its operational activities, one of them is Food and Beverage Department. Pastry section is a section under the Food and Beverage Department. This final project report describes the Pastry section in general, such as the job description, the products, the responsibility, the strength and weakness, and also the solution for its weakness. This final project report is written based on the writer’s experience in doing the job training for three months in Pastry section at Sahid Jaya Solo Hotel. Hopefully, this final project report will be beneficial for the hotel to increase their quality in service. For the readers, hopefully this final project report is beneficial to enrich their knowledge. The jobs of a trainee in Pastry section are helping the pastry cooks and keeping the cleanness of pastry area. Pastry section makes many kinds of bread for breakfast everyday, such as donut, croissant, Sweetbread, danish, and white bread. The responsibilities of Pastry section are for making and preparing cake, bread, snack and dessert. Pastry section has two experienced cooks. Each cook has his own characteristic. The writer found some weaknesses in Pastry section, such as the limited worker, the broken devices, the lack of supplies, the order products and the distant relationship between the cooks. Recruitments, maintenance the devices, variety of menu, improvement of the cooks, and good communication between the Pastry Chef and the Cook Helper are the solutions which is given by the writer. The suggestion is for the hotel management and the pastry section. They are suggested to hold a meeting every week or every month for sharing and hearing the employer’s complaint in doing their jobs. The pastry section is also suggested to make more creations for its products, so the guests are interested in tasting the pastry products.
Nurul Badriyah - One of the best experts on this subject based on the ideXlab platform.
-
The Role Of Pastry Section At Sahid Jaya Solo
2011Co-Authors: Nurul BadriyahAbstract:ABSTRACT Nurul Badriyah, 2011,“The Role of Pastry Section at Sahid Jaya Solo Hotel”, English Diploma Program, Faculty of Letters and Fine Arts, Sebelas Maret University. Hotel is one of the important roles in the tourism industry. A Hotel has many departments for its operational activities; one of them is Food and Beverage Department. Pastry section is a section of the Food and Beverage Department in Hotel. This report is based on the experience during the job training as a trainee in pastry section at Sahid Jaya Solo Hotel for three months, January 18th, 2010 to April 18th, 2010. This final project report describes the Pastry section in general, such as the job description, the product produced by the pastry section, the role of pastry section at Sahid Jaya Solo Hotel with other division and the solution of problem by the pastry section. Hopefully, this final project report will be beneficial for the Hotel to increase their quality in product and service. For the reader, it is beneficial to enrich their knowledge about pastry. The jobs of a trainee in Pastry section are helping the pastry cooks, keeping the cleanliness of pastry area, and preparing the product for coffee break. Pastry section makes many kinds of bread for breakfast everyday, such as Sweetbread, croissant, danish and white bread. The Roles of Pastry section are for making and preparing cake, bread, snack and dessert. The Pastry section is also suggested to make more creations for its products, so the guests are interested in tasting the pastry product.
