Food in Mexico

Food Cultures and Science in Mexico Mexico is a country located south of North America. It is bordered on the north by the United States, on the south and west by the Pacific Ocean, and on the east by the Gulf of Mexico and the Caribbean Sea. The country has a moderate climate characterized by low-lying coastal areas and has pleasant summers and mild winters.Advertising We will write a custom report sample on Food in Mexico specifically for you for only $16.05 $11/page Learn More The country’s rainy season falls between May and September while the hurricane seasons occur between May and November. The country has 113 million inhabitants and was originally under the reign of Spain. Food availability in Mexico According to GAIN (2010), we can only talk about food security when every single individual has access to food. Although research generally indicates that food availability in Mexico does not present a serious danger, there are places in Mexico where food access has been a real concern. In 2008 for example, close to 20% of the Mexican people could not access food due to lack of sufficient income and this greatly affected productivity (GAIN, 2010). Despite food being available to feed all, access has always been dependent on an individual’s purchasing power. As noted by Gilman (2011), some of the best foods in Mexico are accessed from stalls along the streets and in the market places. Although eating food obtained from the streets may appear strange to some visitors, it is quite normal for an average Mexican. This notwithstanding, Mexicans are content with food obtained from the streets and the market. They are, therefore, not about to stop getting food from these locations (Ochoa, 2001). For many citizens, these foods are fresh and dealers are equally considered healthy and very neat. Restaurant owners are known to conduct their food businesses with so much care and integrity to the delight their customers. In addi tion, most people prefer eating processed foods though they still go after fresh food as has been the tradition from the early days. Locally produced foods include peas, dry beans, walnut, sunflower, sweet pepper, and tomatoes. Mexicans import foods such as honey, dried herbs and mushrooms, roasted coffee, and cheese, to name but a few.Advertising Looking for report on health medicine? Let's see if we can help you! Get your first paper with 15% OFF Learn More Staple food, how it is served and what are the common food sources? According to Gilman (2011), the most common food source in Mexico is corn or what is commonly known as maize. It is normally prepared either as flat bread also known as tortilla or as corn stew, usually referred to as pozole. Also available are fruits and vegetables such as green tomatoes, mangoes, papaya, and avocado. These are eaten alongside the main meals. Meat is also obtained from chicken and pigs as well as from breeds of cattle including Corrientes and French Charolais. In their cooking, Mexicans use garlic, chili, almond, clove, and cumin to add flavor to their cookery. This is further improved using various natural ingredients. Other familiar foods are seafood, frijoles or beans, and frijoles refritos or refried beans, and spiced coffee which is made using a mixture of spices. What are the common food preparation methods? In preparing their food, Mexicans tend to use a combination of methods. Deep and stir frying are the most common. Deep frying involves placing the food in a deep pot filled with cooking oil. Among fried foods are dessert puffs and chicken cheese crisp. What spice is commonly used in food preparation? Mexican food is made using spices such as almond, cumin, and chili. As has been mentioned elsewhere in this paper, Mexican food is traditionally made out of maize or corn and beans and is mainly prepared by deep or stir frying. Although many other types of food are available and can be accessed at wi ll, the limitation is usually the purchasing power (Tucker and Buranapin, 2001). What are the main macro and micronutrients and what sources? Different foods contain different nutrients. Macronutrients such as protein and carbohydrates are obtained from corn, pigs, and meat from Corrientes or French Charolais breeds of cattle. Micronutrients on the other hand are obtained through fruits and vegetables such as verdolaga and huazontle. Common fruits include guava, mango, and guanabana. Although most Mexicans have stuck with traditional foods for so long, many people also enjoy eating fast foods which mostly supply carbohydrates and fats. Other foods such as chicken soup are prepared specifically for those the sick. Some people have, however, argued that the preparation of Mexican food depends on what one wants to prepare. The preparation is also tied to the historical origins of the Mexican people.Advertising We will write a custom report sample on Food in Mexico specifically for you for only $16.05 $11/page Learn More What is their food culture and health implication? According to Geddes and Paloma (2000), Mexicans suffer from a number of ailments as a result of their food culture and traditional beliefs that have been carried forward from generation to generation. It is common to come by people dying from illnesses such as cancer, diabetes, and obesity caused by poor eating habits. It is absolutely necessary for people to change their eating habits and drop some of the unhealthy eating practices. Apparently, poverty is also to blame for the bad food culture in Mexico (Long Vargas, 2005). In most cases, lack of money compels average income earners in Mexico to go after unhealthy food stuffs from fast food restaurants. Save for the fact that these foods help to meet their immediate needs, they are responsible for poor health among the Mexicans. What is their way of presenting their food, serving, and table manners? Typically, Mexic ans serve their food hot and eat it using forks, spoons and knives. Food is taken into the mouth in small chunks, chewed, and the swallowed. Also made during meals are tacos which involve wrapping what is to be eaten in a corn tortilla before it can be eaten (Burckhardt, 1996). Generally, Mexicans eat three meals a day though this may vary slightly with others taking four. Desayuno or breakfast in Mexico is any form of food that one can take to start his or her day. While this may be large for people, others prefer lighter meals during this time of the day (Gilman, 2011). Comida, the most important meal on any day, is usually eaten in the afternoon and includes the main dish accompanied with other types of foods. Some Mexicans also enjoy almuerzo, a meal taken slightly later after breakfast. What food education tools are used in Mexico? Mexicans use MyPlate and Food Pyramids to educate people on healthy eating habits (Fox, 1993). Though considered quite abstract by some people, the food pyramid has been hailed for giving a clear indication of the foods in the various categories. MyPlate on the other hand comes with added information allowing consumers to make informed food choices. References Burckhardt, A. (1996). The People of Mexico and Their Food. Mankato, MI: Capstone. Fox, J. (1993). The Politics of Food in Mexico: State Power and Social Mobilization. London: Cornell University Press.Advertising Looking for report on health medicine? Let's see if we can help you! Get your first paper with 15% OFF Learn More Geddes, B. Paloma, G. (2000). Lonely Planet World Food: Mexico. Australia: Lonely Planet Publications. Gilman, N. (2011). Good Food in Mexico City: Food Stalls, Fondas and Fine Dining. Bloomington, IN: iUniverse. Global Agricultural Information Network (GAIN). (2010). Food Security and Nutrition in Mexico. Mexico: Global Agricultural Information Network. Long, L. T. Vargas, L. A. (2005). Food Culture in Mexico. Westport, CT: Greenwood Publishing Group. Ochoa, E. C. (2001). Feeding Mexico: The Political Uses of Food Since 1910. Wilmington, DE: Rowman Littlefield. Tucker, K. L. Buranapin, S. (2001). Nutrition and Aging in Developing Countries. Journal of Nutrition, 131:2417 – 2423. This report on Food in Mexico was written and submitted by user Jacob H. to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

Arthur Wellesley, Duke of Wellington

Arthur Wellesley, Duke of Wellington Arthur Wellesley was born in Dublin, Ireland in late April or early May 1769, and was the fourth son of Garret Wesley, Earl of Mornington and his wife Anne. Though initially educated locally, Wellesley later attended Eton (1781-1784), before receiving additional schooling in Brussels, Belgium. After a year at the French Royal Academy of Equitation, he returned to England in 1786. As the family was short on funds, Wellesley was encouraged to pursue a military career and was able to use connections to the Duke of Rutland to secure an ensigns commission in the army. Serving as an aide-de-camp to the Lord Lieutenant of Ireland, Wellesley was promoted to lieutenant in 1787. While serving in Ireland, he decided to enter politics and was elected to the Irish House of Commons representing Trim in 1790. Promoted to captain a year later, he fell in love with Kitty Packenham and sought her hand in marriage in 1793. His offer was declined by her family and Wellesley elected to refocus on his career. As such, he first purchased a majors commission in the 33rd Regiment of Foot before buying the lieutenant colonelcy in September 1793. Arthur Wellesleys First Campaigns India In 1794, Wellesleys regiment was ordered to join the Duke of Yorks campaign in Flanders. Part of the French Revolutionary Wars, the campaign was an attempt by coalition forces to invade France. Taking part in the Battle of Boxtel in September, Wellesley was horrified by the campaigns poor leadership and organization. Returning to England in early 1795, he was promoted to colonel a year later. In mid-1796, his regiment received orders to sail for Calcutta, India. Arriving the following February, Wellesley was joined in 1798 by his brother Richard who had been appointed Governor-General of India. With the outbreak of the Fourth Anglo-Mysore War in 1798, Wellesley took part in the campaign to defeat the Sultan of Mysore, Tipu Sultan. Performing well, he played a key role in the victory at the Battle of Seringapatam in April-May, 1799. Serving as the local governor after the British triumph, Wellesley was promoted to brigadier general in 1801. Elevated to major general a year later, he led British forces to victory in the Second Anglo-Maratha War. Honing his skills in the process, he badly defeated the enemy at Assaye, Argaum, and Gawilghur.​ Returning Home For his efforts in India, Wellesley was knighted in September 1804. Returning home in 1805, he took part in the failed Anglo-Russian campaign along the Elbe. Later that year and due to his new status, he was permitted by the Packenhams to marry Kitty. Elected to Parliament from Rye in 1806, he later was made a privy councilor and appointed Chief Secretary for Ireland. Taking part in the British expedition to Denmark in 1807, he led troops to victory at the Battle of Kà ¸ge in August. Promoted to lieutenant general in April 1808, he accepted command of a force intended to attack the Spanish colonies in South America. To Portugal Departing in July 1808, Wellesleys expedition was instead directed to the Iberian Peninsula to aid Portugal. Going ashore, he defeated the French at Rolià §a and Vimeiro in August. After the latter engagement, he was superseded in command by General Sir Hew Dalrymple who concluded the Convention of Sintra with the French. This permitted the defeated army to return to France with their plunder with Royal Navy providing transportation. As a result of this lenient agreement, both Dalrymple and Wellesley were recalled to Britain to face a Court of Enquiry. The Peninsular War Facing the board, Wellesley was cleared as he had only signed the preliminary armistice under orders. Advocating for a return to Portugal, he lobbied the government showing that it was a front on which the British could effectively fight the French. In April 1809, Wellesley arrived at Lisbon and began preparing for new operations. Going on the offensive, he defeated Marshal Jean-de-Dieu Soult at the Second Battle of Porto in May and pressed into Spain to unite with Spanish forces under General Gregorio Garcà ­a de la Cuesta. Defeating a French army at Talavera in July, Wellesley was forced to withdraw when Soult threatened to cut his supply lines to Portugal. Short on supplies and increasingly frustrated by Cuesta, he retreated by into Portuguese territory. In 1810, reinforced French forces under Marshal Andrà © Massà ©na invaded Portugal forcing Wellesley to retreat behind the formidable Lines of Torres Vedras. As Massà ©na was unable to break through the lines a stalemate ensued. After remaining in Portugal for six months, the French were forced to retreat in early 1811 due to sickness and starvation. Advancing from Portugal, Wellesley laid siege to Almeida in April 1811. Advancing to the citys aid, Massà ©na met him at the Battle of Fuentes de Oà ±oro in early May. Winning a strategic victory, Wellesley was promoted to general on July 31. In 1812, he moved against the fortified cities of Ciudad Rodrigo and Badajoz. Storming the former in January, Wellesley secured the latter after a bloody fight in early April. Pushing deeper into Spain, he won a decisive victory over Marshal Auguste Marmont at the Battle of Salamanca in July. Victory in Spain For his triumph, he was made Earl then Marquess of Wellington. Moving on to Burgos, Wellington was unable to take the city and was forced to retreat back to Ciudad Rodrigo that fall when Soult and Marmont united their armies. In 1813, he advanced north of Burgos and switched his supply base to Santander. This move forced the French to abandon Burgos and Madrid. Outflanking the French lines, he crushed the retreating enemy at the Battle of Vitoria on June 21. In recognition of this, he was promoted to field marshal. Pursuing the French, he laid siege to San Sebastin in July and defeated Soult at Pyrenees, Bidassoa and Nivelle. Invading France, Wellington drove Soult back after victories at the Nive and Orthez before hemming the French commander in at Toulouse in early 1814. After bloody fighting, Soult, having learned of Napoleons abdication, agreed to an armistice. The Hundred Days Elevated to Duke of Wellington, he first served as ambassador to France before becoming first plenipotentiary to the Congress of Vienna. With Napoleons escape from Elba and subsequent return to power in February 1815, Wellington raced to Belgium to take command of the Allied army. Clashing with the French at Quatre Bras on June 16, Wellington withdrew to a ridge near Waterloo. Two days later, Wellington and Field Marshal Gebhard von Blà ¼cher decisively defeated Napoleon at the Battle of Waterloo. Later Life With the end of the war, Wellington returned to politics as Master-General of the Ordnance in 1819. Eight years later he was made Commander-in-Chief of the British Army. Increasingly influential with the Tories, Wellington became prime minister in 1828. Though staunchly conservative, he advocated for and granted Catholic Emancipation. Increasingly unpopular, his government fell after only two years. He later served as foreign secretary and minister without portfolio in the governments of Robert Peel. Retiring from politics in 1846, he retained his military position until his death. Wellington died at Walmer Castle on September 14, 1852 after suffering a stroke. Following a state funeral, he was buried at St. Pauls Cathedral in London near Britains other hero of the Napoleonic Wars, Vice Admiral Lord Horatio Nelson.

The Cost of Benefiting From Corporate Social Responsibility Essay

The Cost of Benefiting From Corporate Social Responsibility - Essay Example Because the field is a relatively new effort by business and the effects of their actions are so far reaching, it is necessary to quantify what benefits a company derives from CSR as well as demonstrate to the public the benefit that society gains from it. The cost of CSR, sometimes met with a negative response, needs to be examined with an understanding that the benefits in some cases may be mutual and what may be good for society may also be good for business. Measuring the benefit that CSR has to a company has been complicated by the reluctance of business to embrace the concept and provide reasonable reports and audits. A forthcoming report from St. Andrews University contends that less than 4% of the world's major corporations produce CSR reports, and the results have been characterised by Rob Gray, professor from St. Andrews, as, "at best useless and at worst highly misleading" (qtd. in Edwards, 2006). There are, however, some economic indicators that can be used when comparing companies that have a strong CSR reputation to those that do not. Profits, revenues, customer loyalty, market response, worker safety, and legal liabilities can be examined for the impact they have on a business. Societal benefits that arise from worker and product safety, a clean environment, and ethical practices are readily apparent. However, more intangible benefits may not be as readily quantified, but may be reflected in better company reputation, brand l oyalty, and public perception. When measuring CSR as an overall effect on a company, there is some correlation between good company citizenship and lower profitability. Indicators that can be measured indicate an overall negative effect on top CSR companies and their annual net income growth (Laffer, Coors, & Winegarden, 2004, pg. 5). It may be misleading to infer that market leaders also have the most ambitious CSR programs, for as Laffer, Coors, and Winegarden, 2004, conclude, "It is likely, therefore, that the businesses that are inclined to engage in CSR initiatives tend to be those that are already financially successful and that can afford the added CSR overhead" (pg. 6). Short-term benefits from CSR that are realised by society may take place at the expense of a company's core mission of generating profits. However, when CSR traits are examined on an individual basis, the results may reveal benefits for both the company and society. Worker safety is a paramount consideration for a company with strong CSR traits. The demand of a safe workplace is a mainstay of worker advocates and has, in many cases, been forced upon business through increased regulation. Workers have benefited greatly from these actions as the work environment continues to improve. But has business also reaped rewards from investments in safety Or has safety had a negative effect on profit Alcoa, the world's largest aluminium producer, made a strong commitment to safety in 1987. Since then its accident rate has fallen by 90% and is 10 times better than its industry peers (Jackson & Nelson, 2004). During this same period, Alcoa has been able to outpace the industry and its nearest competitor, Alcan, in both revenue and profitability. Safety contributes to profitability through a