The performing arts are uniquely capable of translating a vision of an ideal or sacred reality into lived practice, allowing an audience to confront deeply held values and beliefs as they observe a performance. However, there is often a reluctance to approach distinctly religious topics from a performance studies perspective. This book addresses this issue by exploring how religious values are acted out and reflected on in classic Western theatre, with a particular emphasis on the plays put on during the Globe Theatre's yearlong season of 'Shakespeare and the Bible'. Looking at plays such as Much Ado About Nothing, Dr. Faustus and Macbeth, each chapter includes ethnographic overviews of the performance of these plays as well as historical and theological perspectives on the issues they address. The author also utilizes scholarship from other academics, such as Paul Tillich and Martin Buber, in examining the relationship between art and culture. This helps readers of this book to look at religion in culture, and raise questions and explore ideas about how people appraise their religious values through an encounter with a performance. The Performance of Religion: Seeing the sacred in the theatre treads new ground in bringing performance and religious studies scholarship into direct conversation with one another. As such, it is essential reading for any academic with an interest in theology, religion and ethics and their expression in culture through the performing arts.

As activity significantly reduced during mandatory lockdown periods aiming to contain the spread of Covid-19, the relationship between organizations and their stakeholders became almost strictly digital. While some brands already have developed digital channels and made a smooth transition, others struggled to remain connected to their consumers, and in the process created a panoply of new digital strategies and practices. This book discusses how the Covid-19 pandemic changed the way consumers relate with brands and how brands can reinvent, improve, or optimize themselves to meet new needs, expectations, and preferences of consumers. Drawing on empirical data about how consumers are connecting with brands in a Covid-19 recovery period, this book suggests becoming a social brand as a strategy for coping with changes in consumer behaviour. A social brand has two main dimensions: it is sociable (active on social media, humanized, and empathic) and it is socially committed (transparent and sustainable). In this concise book, the authors examine case studies of brands that coped successfully with Covid-19 and positioned themselves strongly in this post-pandemic retake period to suggest good practices. It offers an informed discussion on how brands can adapt to changes in consumer behaviour and build stronger connections with consumers. Social Brand Management in a Post Covid-19 Era provides an accessible yet comprehensive overview of brand management in a post pandemic environment that will be of interest to marketing and communication academics, researchers and students.

"The bible for all chefs."
--Paul Bocuse

Named one of the five favorite culinary books of this decade by "Food Arts" magazine, "The Professional Chef" is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from "mise en place" to finished dishes.Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonalityHighlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tipsFeatures nearly 900 recipes and more than 800 gorgeous full-color photographs

Covering the full range of modern techniques and classic and contemporary recipes, "The Professional Chef, Ninth Edition" is the essential reference for every serious cook.

This is the first book to focus on crowdfunding in sport. Crowdfunding is an important new financial instrument that is becoming more popular with sports organisations, and this book examines the research evidence for crowdfunding and considers how it might be successfully implemented. Presenting international cases and data, including from European football, the book explains how crowdfunding campaigns have to be fully integrated with strategic marketing plans and require a solid understanding of the needs and motivations of potential investors, consumers and fans. The book sets out a theoretical framework for applying strategic marketing in the context of crowdfunding in sports clubs; introduces the key characteristics of the sports crowdfunding market and funders’ behaviours in the crowdfunding campaigns of sports clubs; examines the market segments of the campaigns’ funders, and presents recommendations for developing marketing-mix programs to target them. This is important reading for any researcher, advanced student or practitioner with an interest in sport business, sport marketing, sport finance, consumer behaviour in sport, or entrepreneurship, innovation or technology in sport.

Though children have never been absent from international studies discourse, they are too often reduced to a few simplistic and unidimensional framings. This book seeks to recover children’s agency and to recognise the complex variety of childhoods and the global issues that affect them. Written by an international list of contributors from Europe, Africa, North America and Australasia, chapters present highly nuanced accounts of children and childhoods across global political time and space split into three broad sections: imagined childhoods, governed childhoods and lived childhoods. Through its analysis, the book demonstrates how IR is, somewhat paradoxically, quite deeply invested in a particular rendering of childhood as, primarily, a time of innocence, vulnerability and incapacity.

The performing arts are uniquely capable of translating a vision of an ideal or sacred reality into lived practice, allowing an audience to confront deeply held values and beliefs as they observe a performance. However, there is often a reluctance to approach distinctly religious topics from a performance studies perspective. This book addresses this issue by exploring how religious values are acted out and reflected on in classic Western theatre, with a particular emphasis on the plays put on during the Globe Theatre's yearlong season of 'Shakespeare and the Bible'. Looking at plays such as Much Ado About Nothing, Dr. Faustus and Macbeth, each chapter includes ethnographic overviews of the performance of these plays as well as historical and theological perspectives on the issues they address. The author also utilizes scholarship from other academics, such as Paul Tillich and Martin Buber, in examining the relationship between art and culture. This helps readers of this book to look at religion in culture, and raise questions and explore ideas about how people appraise their religious values through an encounter with a performance. The Performance of Religion: Seeing the sacred in the theatre treads new ground in bringing performance and religious studies scholarship into direct conversation with one another. As such, it is essential reading for any academic with an interest in theology, religion and ethics and their expression in culture through the performing arts.

Portugal is close to celebrating the 50th anniversary of the Carnation Revolution. While this central moment in contemporary Portuguese history has long attracted international academic interest, there is a dearth of studies that explain the interrelationships between the main issues that singled out this revolutionary moment. The aims and actions of the three main protagonists the Armed Forces, the political parties and mass social organizations are linked in myriad ways: the political role of the Armed Forces; the crisis of state authority; the political justice formulas adopted; the affirmation of civilian political elites; the role of workers and neighbourhood movements, and other forms of popular mobilization; participation of the media in the political struggle; and post the momentous days, the transition from coup detat to revolution. The dominant moments and themes of the Portuguese revolution are relayed by close examination of original archival documentation; oral and written primary sources; and government records. Was military disquiet at the heart of the move toward democracy? Or was the instigator the growing dissatisfaction of the populace with the political class? A prime aim of the book is to view the revolution not only in terms of Portugals global position at the time, especially its historic colonialism, but what all players thought and expressed in the run-up to the 25th of April. Attention is paid to the immediate post-revolution period, and the national, political and military choices made as this unexpected path to democracy took hold.

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, souffles, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, decor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. * Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards * Established by its first two editions as a lifelong kitchen reference for professional pastry chefs * Includes more than 900 recipes and 645 color photographs and illustrations

This book argues that the cognitive resources for learning of over half our young people have been diminished by the negative effects of economic insecurity, and discrimination and hostility against non-majority groups based on race, ethnicity, sexual orientation or gender identity, and other aspects of difference. Recognizing that these students are no different than their peers in terms of cognitive capacity, this book offers a set of strategies and interventions to rebuild the available cognitive resources necessary to succeed in college and reach their full potential. Members of these groups systematically experience conditions in their lives that result in chronic stress and, therefore, decreased physical and mental health and social and economic opportunity. The costs of the many kinds of scarcity in their lives aEURO" money, health, respect, safety, affirmation, choices, belonging aEURO" is seriously reduced aEUROoemental bandwidth,aEURO the cognitive and emotional resources needed to deal with making good decisions, learning, healthy relationships, and more. People who are operating with depleted mental bandwidth are less able to succeed in school, starting in childhood, and are much less likely to make it to college. For those who do make it, their bandwidth capacity often interferes with learning, and therefore, persisting and graduating from college. This book presents variety of evidence-based interventions that have been shown, through implementation in high schools and colleges, to help students to regain bandwidth. They are variously intended for application inside and outside the classroom, and address not only cognitive processes but also social-psychological, non-cognitive factors that are relevant to the college environment as a whole. Beginning with an analysis of the impacts on mental and physical health and cognitive capacity, of poverty, racism, and other forms of social marginalization, Cia Verschelden presents strategies for promoting a growth mindset and self-efficacy, for developing supports that build upon studentsaEURO (TM) values and prior knowledge, and for creating learning environments both in and out of the classroom so students can feel a sense of belonging and community. She addresses issues of stereotyping and exclusion and discusses institutional structures and processes that create identity-safe rather than identity-threat learning environment. This book is intended for faculty, student affairs professionals, and college and university administrators, all of whom have an interest in creating learning environments where all students have a chance to succeed.

"The bible for all chefs."
--Paul Bocuse

Named one of the five favorite culinary books of this decade by "Food Arts" magazine, "The Professional Chef" is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from "mise en place" to finished dishes.Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonalityHighlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tipsFeatures nearly 900 recipes and more than 800 gorgeous full-color photographs

Covering the full range of modern techniques and classic and contemporary recipes, "The Professional Chef, Ninth Edition" is the essential reference for every serious cook.

The leading guide to the professional kitchen's cold food station, now fully revised and updated

"Garde Manger: The Art and Craft of the Cold Kitchen" has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

This book argues that the cognitive resources for learning of over half our young people have been diminished by the negative effects of economic insecurity, and discrimination and hostility against non-majority groups based on race, ethnicity, sexual orientation or gender identity, and other aspects of difference. Recognizing that these students are no different than their peers in terms of cognitive capacity, this book offers a set of strategies and interventions to rebuild the available cognitive resources necessary to succeed in college and reach their full potential. Members of these groups systematically experience conditions in their lives that result in chronic stress and, therefore, decreased physical and mental health and social and economic opportunity. The costs of the many kinds of scarcity in their lives – money, health, respect, safety, affirmation, choices, belonging – is seriously reduced “mental bandwidth,� the cognitive and emotional resources needed to deal with making good decisions, learning, healthy relationships, and more. People who are operating with depleted mental bandwidth are less able to succeed in school, starting in childhood, and are much less likely to make it to college. For those who do make it, their bandwidth capacity often interferes with learning, and therefore, persisting and graduating from college. This book presents variety of evidence-based interventions that have been shown, through implementation in high schools and colleges, to help students to regain bandwidth. They are variously intended for application inside and outside the classroom, and address not only cognitive processes but also social-psychological, non-cognitive factors that are relevant to the college environment as a whole. Beginning with an analysis of the impacts on mental and physical health and cognitive capacity, of poverty, racism, and other forms of social marginalization, Cia Verschelden presents strategies for promoting a growth mindset and self-efficacy, for developing supports that build upon students’ values and prior knowledge, and for creating learning environments both in and out of the classroom so students can feel a sense of belonging and community. She addresses issues of stereotyping and exclusion and discusses institutional structures and processes that create identity-safe rather than identity-threat learning environment. This book is intended for faculty, student affairs professionals, and college and university administrators, all of whom have an interest in creating learning environments where all students have a chance to succeed.

A must-have guide for successful bakery and pastry operations

"In the Hands of a Baker" from The Culinary Institute of America helps bakers and pastry chefs identify, understand, and utilize the tools and equipment needed for successful professional baking. This indispensable book provides in-depth information on how to choose the best equipment for any baking job--from scaling and measuring tools to cutting and confectionery tools, and from small appliances to bakeware and beyond--along with proper techniques for handling and maintaining that equipment. The text also covers basic and specialized tools for every area of expertise in the craft, including baking bread, making chocolates and candies, and creating cakes and pastries. Chapters range from organizing a station to understanding the differences between home and professional equipment. This valuable resource also features step-by-step instructions with supporting photography and illustrations throughout--all in one affordable package.A perfect pastry kitchen companion, this title provides guidance on purchasing the correct equipment, organizing a workstation, and proper care and cleaning of all types of baking tools

Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. * Vital mathematical concepts are reinforced with easy-to-understand examples and review questions * The book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes * This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and "Frozen Desserts" provides all the basic information a pastry professional needs.

Introductory chapters include:

• the history and evolution of frozen desserts
• ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
• equipment including churning machines, production equipment, and storage and serving containers
• essentials on storage, sanitation, and production and serving techniquesRecipe chapters cover:
• Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
• Non-Dairy Desserts, which include sorbet and granites
• Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and soufflesEach recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, "Finished Items," makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

Transforming service into extraordinary guest experiences with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. * Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service * Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals

The world has been facing the effects of the COVID-19 pandemic for over two years now. Daily life changed dramatically, and social distancing and remote working have become the new normal. Research about how people are facing these challenges points to common findings and concerns. The pandemic has enhanced inequalities, taken a toll on mental health, and increased the use of digital technologies. Many workers are suffering from "digital fatigue" and struggle to self-regulate their life/work balance, as the permanent digital connection to work is reinforced and they struggle with the blurred borders concerning privacy, leisure, and rest. In this context, it is vital to research how organizations have reinvented themselves to cope with the COVID-19 pandemic and understand which of the reactive workplace communication practices and improvised solutions were considered advantageous. Perspectives on Workplace Communication and Well-Being in Hybrid Work Environments presents different approaches that explore the impact of the COVID-19 pandemic on workplace communication, focusing specifically on internal communication, mapping new communication practices, and assessing their consequences, namely the well-being of the workers who are coping with these changes. The book combines a scientific exploration of these ongoing changes as we transition to a post-COVID-19 world with a collection of examples and best practices that help organizations in supporting their members through these transformations and in nurturing their well-being. Covering topics such as cross-department process dependencies, hybrid work environments, and wellbeing strategies, this premier reference source is a vital resource for business leaders and managers, IT managers, human resource professionals, students and educators of higher education, librarians, researchers, and academicians.

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

This training guide has been written specifically for the OCR ITQ (IT User Skills) level 1 unit Presentation Software, which requires you to make best use presentation software to edit, show and print slide shows. Each exercise in this guide has been designed to gradually build up your knowledge of Microsoft Excel using a simple, user friendly, step-by-step approach. This optional level 1 unit has a credit value of 3, and requires you to select and use a range of simple software tools to create and view simple slide show presentations. This guide provides you with the knowledge and techniques necessary to meet these learning outcomes. Data files to accompany this title are available to download from our website, which allow you to practise the many different software features covered.