Death Of A Salesman By Arthur Miller - 1285 Words

What is the American Dream? How does one define success? Many people hold different views on how to obtain true happiness. One common view is the accomplishment of something yearned. A majority of individuals desire love, compassion, and a family. On the other hand, there are those concerned with self-image, material items, and the fact that money can indeed buy true happiness. In Arthur Miller s play DEATH OF A SALESMAN [published by Ted Buchholz (1993)]--the story of a sixty-three year old man named Willy Loman striving to achieve the American Dream and his family who suffer as a cause--contains many examples of trying to achieve material success. Willy s ultimate dream concerns following in his brother Ben s footsteps and rising to be a successful salesman. Willy Loman wanted success so badly that he lost a realistic sense of himself. He wished the same for his sons, Happy and Biff. Yet his struggle for popularity, authority, and money for success caused his downfall. Unfortunatel y for Willy, most of his dreams were illusions. He was unable to come face to face with this fact. Willy Loman s definition of success warped his view of himself and that of his sons. Willy Loman s definition of success pertained to being popular and holding high authority within the business and corporate world. Often lost within his memories the reader gets a glimpse of Willy s meaning of the American Dream. The audience first witnesses this as he speaks with Biff and Happy aboutShow MoreRelatedDeath Of A Salesman By Arthur Miller1387 Words   |  6 PagesAmerican play-write Arthur Miller, is undoubtedly Death of a Salesman. Arthur Miller wrote Death of a Salesman in 1949 at the time when America was evolving into an economic powerhouse. Arthur Miller critiques the system of capitalism and he also tells of the reality of the American Dream. Not only does he do these things, but he brings to light the idea of the dysfunctional family. Death of a Salesman is one of America’s saddest tragedies. In Arthur Miller’s, Death of a Salesman, three major eventsRead MoreDeath Of A Salesman By Arthur Miller888 Words   |  4 PagesDeath of a Salesman† i s a play written by Arthur Miller in the year 1949. The play revolves around a desperate salesman, Willy Loman. Loman is delusioned and most of the things he does make him to appear as a man who is living in his own world away from other people. He is disturbed by the fact that he cannot let go his former self. His wife Linda is sad and lonely; his youngest son Biff is presented as a swinger/player while his eldest son Happy appears anti-business and confused by the behaviorRead MoreDeath Of A Salesman By Arthur Miller1573 Words   |  7 Pagesrepresents a character with a tragic flaw leading to his downfall. In addition, in traditional tragedy, the main character falls from high authority and often it is predetermined by fate, while the audience experiences catharsis (Bloom 2). Arthur Miller’s play Death of a Salesman is considered to be a tragedy because this literary work has some of the main characteristics of the tragedy genre. In this play, the main character Willy Lom an possesses such traits and behaviors that lead to his downfall, and theRead MoreDeath of Salesman by Arthur Miller972 Words   |  4 PagesIn the play Death of a Salesman by the playwright Arthur Miller, the use of names is significant to the characters themselves. Many playwrights and authors use names in their works to make a connection between the reader and the main idea of their work. Arthur Miller uses names in this play extraordinarily. Not only does Miller use the names to get readers to correlate them with the main idea of the play, but he also uses names to provide some irony to the play. Miller uses the meanings of someRead MoreDeath Of A Salesman By Arthur Miller1628 Words   |  7 PagesArthur Miller wrote the Pulitzer Prize winning play Death of a Salesman in 1949. The play inflated the myth of the American Dream of prosperity and recognition, that hard work and integrity brings, but the play compels the world to see the ugly truth that capitalism and the materia listic world distort honesty and moral ethics. The play is a guide toward contemporary themes foreseen of the twentieth century, which are veiled with greed, power, and betrayal. Miller’s influence with the play spreadRead MoreDeath Of A Salesman By Arthur Miller949 Words   |  4 PagesDeath of a Salesman can be described as modern tragedy portraying the remaining days in the life of Willy Loman. This story is very complex, not only because of it’s use of past and present, but because of Willy’s lies that have continued to spiral out of control throughout his life. Arthur Miller puts a modern twist on Aristotle’s definition of ancient Greek tragedy when Willy Loman’s life story directly identifies the fatal flaw of the â€Å"American Dream†. Willy Loman’s tragic flaw can be recappedRead MoreThe Death Of A Salesman By Arthur Miller846 Words   |  4 PagesA Dime a Dozen The Death of a Salesman is a tragedy written by playwright Arthur Miller and told in the third person limited view. The play involves four main characters, Biff, Happy, Linda, and Willy Loman, an ordinary family trying to live the American Dream. Throughout the play however, the family begins to show that through their endeavors to live the American Dream, they are only hurting their selves. The play begins by hinting at Willy’s suicidal attempts as the play begins with Linda askingRead MoreDeath Of A Salesman By Arthur Miller Essay2538 Words   |  11 PagesSurname 1 McCain Student’s Name: Instructor’s Name: Course: Date: Death of a Salesman Death of a salesman is a literature play written by American author Arthur Miller. The play was first published in the year 1949 and premiered on Broadway in the same year. Since then, it has had several performances. It has also received a lot of accordances and won numerous awards for its literature merit including the coveted Pulitzer for drama. The play is regarded by many critics as the perfectRead MoreDeath Of A Salesman By Arthur Miller2081 Words   |  9 Pages#1 â€Å"Death of a Salesman† by Arthur Miller is a tragedy, this play has only two acts and does not include scenes in the acts. Instead of cutting from scene to scene, there is a description of how the lighting focuses on a different place or time-period, which from there, they continue on in a different setting. The play doesn’t go in chronological order. A lot of the play is present in Willy’s flashbacks or memories of events. This provides an explanation of why the characters are acting a certainRead MoreDeath Of Salesman By Arthur Miller1475 Words   |  6 Pagesto death to achieve their so- called American dream. They live alone and there is no love of parents and siblings. They may have not noticed the America dream costs them so much, which will cause a bigger regret later. In the play Death of Salesman, Arthur Miller brings a great story of a man who is at very older age and still works hard to achieve his desire, which is the American dream. Later, he no tices that his youth is gone and there is less energy in his body. Willy Loman is a salesman, who

Children With Attention Deficit Hyperactivity Disorder (...

Johnny daydreamed so much that he couldn’t make it through school. Thomas was constantly falling into deep trancelike dreams that had to be shaken to awaken him. Equally problematic were Anthony’s restlessness and verbal attacks on the other students. Amber, too, was unable to stop talking and seemed as if she talked on and on. Marcus experienced school problems, because of his constant moving and high energy. These situations are the countless examples that are common to many children suffering with Attention Deficit Hyperactivity Disorder (ADHD). Children with ADHD tend to be more creative and seem to possess a more unique way of thinking, but they also struggle with being able to focus on one task at a time, which, as you know, is one†¦show more content†¦Throughout our lives we hear outstanding stories about many important figures who have changed the course of the world even though they struggled in school and had the grades that say the contrary. We hear d of these people and their unique ways of thinking, their hyperactivity, â€Å"and behaving that were possessed by prestigious figures such as Frank Lloyd Wright, Viginia Wolf, Samuel Taylor Coleridge Robert Frost, Thomas Edison, and Nikola Tesla. All of these individuals faced hard times in school, ignorant diagnoses, or worse. These are the examples of creative individuals whose behavior could also be understand as the impulsivity, inattention, and hyperactivity of the condition of Attention Deficit Hyperactivity Disorder† (Cramond). The truth of the matter is that within the past two generations a historic phenomenon has swept the nation which has taken place in relation to children. Today 1.5 million children take medication to help them focus and be able to control their hyperactive behavior (Freed 216). Most of these children have visited doctors and have been diagnosed with the condition of Attention Deficit Hyperactivity Disorder. ADHD is categorized into three diffe rent forms that a child could have. These forms of ADHD are so named based on the effect the disorder has on the child. The

Indian Cuisine Free Essays

string(43) " ingredients as they are freely available\." Indian Cuisine Think of India and one of the first things that come to mind is its diversity. A large populous country divided into many states; each with its own unique traditions and gastronomic fare. Indian cooking is one of the most popular cuisines across the globe. We will write a custom essay sample on Indian Cuisine or any similar topic only for you Order Now Not only is it popular among the large Indian diaspora but also among the mainstream population of North America and Europe. For the uninitiated, Indian food may seem foreign, scary, spicy and not for the faint of heart. This paper aims to explore many of the facets that make up Indian cuisine and hopefully allay any misconceptions or fears that may exist. The chapters are categorized under the following sections: 1. The Evolution of Indian Cooking 2. Geographical Variation 3. Dietary Customs in India 4. The Story of Spices 5. Curry: What is it? 6. Indian Dining Etiquette The Evolution Of Indian Cooking Indian cuisine derives from a 4000 year timeline. It has significantly evolved as a result of the various influences introduced into the country by many travelers and rulers. Despite this evolution, it has not lost its original identity, but rather became richer with the assimilation of theses varied influences. The following historical timeline (Bhattacharya, n. d. ) of how Indian gastronomy evolved will help shape our understanding and appreciation of this cooking style. 2000 BC and earlier. Most people believe that the origins of Indian history, and therefore the cuisine, dates back to Mohenjedaro and Harrapan civilizations. It is understood that the Ayurvedic tradition of cooking, which is a complete holistic approach to cooking, evolved at this point in time. In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey. Over time, some segments of the population embraced vegetarianism due to the ancient Hindu philosophy of ahimsa. 1000 BC. At this point we see the first influx of outsiders into the country. The Mohenjodaro people are believed to have been pushed to southern India and the cuisine there is still largely vegetarian. The roots of Hinduism are shaped at this point along with the Vedas and the Mahabharata. The caste system is developed dividing eating habits broadly by caste. For example; the Brahmins were mostly vegetarians while the Kshatriyas were meat eaters. 400 BC: This period saw the development of Buddhism outside India which resulted in the migration of people as well as their food and dietary requirements. 1200 AD: This period saw several north Indian dynasties rule and became known as the Golden Age of Indian Art. There were several travelers who visited India and were responsible for the introduction of tea. However, from a culinary perspective there are still no significant external influences brought into the country. 1200-1800AD: During the reign of the Moghuls we see the emergence of Moglai cuisine. It’s this type of cooking that people now associate with India. The cooking style is characterized by the addition of several seasonings like saffron and nuts. The influx of European influences into parts of southern India, such as Kerala, resulted in the beginning of the Syrian Christian cuisine. 1800 – 1947 AD: The age of British colonial rule saw the start of the English love affair with Indian food. It was hardly a glorified period in Indian history, but the British loved the elaborate way of eating and adapted several of the food choices to their taste. They developed the curry as a simple spice to help them cook Indian meals. Geographical Variation The cuisines of India are as richly diverse and varied as its culture, ethnic makeup and geography. According to Sarakar (n. d. ), the common characteristic of all Indian cooking is the tremendous use and blending of a variety of wonderfully exotic spices. As a land that has experienced extensive immigration and intermingling over the centuries, India’s cuisine has benefited from numerous food influences. The diverse climate which ranges from tropical to alpine has also helped broaden the set of ingredients available for cooking. Northern India North Indian cuisine is distinguished by a proportionally high use of dairy products. The tawa, or griddle, is used extensively for baking flat breads like roti and paratha. A tandoor oven is also frequently used to cook main courses like chicken. Goat and lamb are favored ingredients of many northern Indian recipes. The samosa, a common appetizer on all Indian restaurant menus, has its roots in northern India. The staple food of most of north Indians are a variety of lentils, vegetables, and roti. Common north Indian foods such as kebabs and meat dishes originated with the Muslim incursions into the country. The influence of Europeans is also apparent with the creation of new dishes like chicken tikka masala which is actually a British invention during colonial times. Eastern India In the eastern part of India there is a large Oriental influence resulting from an influx of movement from Tibet and Nepal. All of these influences helped form the dietary customs in eastern India. Popular food is this region is a unique blend of vegetarian meals prepared in the traditional Chinese cooking style. Rice and fish are the staple foods because most of the towns and fishing villages are located on the coast. Southern India Southern Indian cuisine is distinguished by a greater emphasis on rice and the liberal use of coconut, coconut oil and curry leaves. Before Christianity came to India in the early 52 AD, Kerala was strictly vegetarian as regulated by Hinduism. However, after the visit of St. Thomas, Christianity quickly spread throughout Kerala and thus the diet evolved to also include meat. Western India The geography of the landscape and the culture of the people definitely influenced the region’s cuisine. Rajasthan and Gujarat have hot, dry climates so the relatively smaller varieties of vegetables available are preserved as pickles and chutneys. Culturally these states are largely Hindu and vegetarian. Peanuts and coconut are prominent ingredients as they are freely available. You read "Indian Cuisine" in category "Papers" Goa, with its lush green coastline, has an abundance of fresh fish and seafood. Local dishes like Vindaloo are testament to the fact that Goa was a Portuguese colony until the 1960s. This region probably has the most diverse styles of food in India. Food from the Rajasthan area is spicy and largely vegetarian but includes many meat dishes. Gujarat’s cuisine is know for its slightly sweet taste (at least a pinch of sugar is added to most dishes) and is traditionally entirely vegetarian. Dietary customs in India As you would expect from a country as large and diverse as India, there are a variety of different dietary customs. Religion is a significant contributing factor to the diets of Indians. Hinduism is the dominant religion in India making up about 80% of the population while Muslims, Sikhs, Christians and Buddhists make up a sizeable minority. Some religions impose dietary restrictions which prohibit the eating of beef or pork. The most commonly served dishes at Indian dinner parties and public functions tend to comprise of chicken, lamb or fish as this avoids any potential difficulties with restricted diets for meat eaters. Here is a general guide to the dietary customs of the three major religious groups in India: Hindus Most Hindus follow a balanced vegetarian diet. Some do eat meat occasionally but Hindus do not eat beef out of reverence for the cow as a sacred animal. Strict Hindus will also avoid garlic, onions and mushrooms. Mushrooms are thought to promote ignorance, whilst garlic and onions are thought to invoke passion. Muslims Muslims cannot eat pork, lard or any other porcine derivatives. Islam prohibits eating meat that is not slaughtered in the correct Islamic way. Muslims recite the name of God before and after eating, eat with the right hand and find it desirable to always eat in the company of others. Sikhs Sikhs do not believe in ritual killing and are instructed to avoid meat slaughtered in this way. Although in many aspects Sikhism is less prescriptive than some other religions, most Sikhs do not eat beef or pork. Many Sikhs are vegetarian and in observance of such a variety of dietary habits, all food served in Sikh places of worship is vegetarian. Sikhism is probably the only major organized religion which does not encourage fasting as it is viewed as having no spiritual benefit. The Story Of Spices Spices are the jewels of Indian cooking. Their flavors are meant to be savored and should not be overpowered by the burning sensation resulting from the liberal use of hot chilies. Parbhoo (1985) suggests that authentic Indian food should generally not be too hot and recommends that spices be used lavishly in the same way cheese or wine is used in French cuisine. Chilies in themselves have very little flavor but contribute to the dish by providing a sensation of heat which can be regulated to the cook’s preference. Spices have three traditional functions: medicinal, preservative and seasoning. Early Indian literature written in Sanskrit and dating back 3000 years to the Vedic period emphasizes the importance of spices for preserving food. The Ayurveda, an ancient Hindu treatise on medicine, places special emphasis on the medicinal properties of spices. A few of examples of commonly used spices and their additional medicinal benefits are listed below: |Name |Uses in cooking |Medicinal Benefit | |Chilies |Prime ingredient of masalas and provides the heat and |Used to neutralize poison and relieve hypothermia in cases of cholera. | |flavor. | | |Cinnamon |Used for aroma in meat, rice and pickles. Ground cinnamon |Has anti-inflammatory that can lessen joint and muscle pain. | | |used in sweet dishes. | | |Anis Seed |Used in savory dishes to provide flavor. |Used to aid digestion and act as a breath freshener. | |Fenugreek Seeds |Provides a bitter flavor in savory dishes. |Provides relief from coughs, asthma and rheumatism. |Cloves |Used for aromatic qualities in meat and rice dishes. Also |Used as a local anesthetic. | | |an essential ingredient in masalas. | | Curry: What is it? Curry is a generic description used throug hout European and American culture to describe a general variety of spiced dishes. The word curry is an anglicized version of the Tamil word kari. Several articles (Sarkar, n. d. ; Smith, 1998) suggest it is usually understood to mean gravy or sauce, rather than spices. Curry’s popularity in recent decades has spread outward from the Indian subcontinent to figure prominently in international cuisine. While many people think that curry is a particular spice, it is actually a mixture of spices commonly referred to as curry powder. This powder is versatile in both taste and flavor and varies widely depending on the region it comes from. Most people associate curry with a bright yellow color. This color is caused by the spice turmeric that is a common ingredient. However, not all curry powder mixtures contain turmeric and, in fact, curry powders can be as individual as the person making them. Some spices you might find in this mixture include chilies, cinnamon, cardamom, cumin, nutmeg, cloves, coriander, mace, fenugreek, sesame seeds, red pepper, black pepper, poppy seeds, tamarind and saffron. Oftentimes the curry powder mixture recipe is passed down from one generation to the next and is a safely guarded secret. Indian Dining Etiquette Though Indian cooking uses an extensive array of specialized utensils for various purposes, Indians traditionally do not use much cutlery for eating as many foods are best enjoyed when eating with the hand. It is a technique that is clean and easy when done correctly. Cook (2008) suggests the reason for using the hands is that it adds an additional element of enjoyment to the taste because it helps with blending the food. In many parts of India, when eating curry, the gravy must not be allowed to stain your finger only the fingertips. The left hand is not used and kept clean to facilitate the passing of dishes along the table. These variations are further compounded and increased by the diversity of the population India, leading to regional differences in the way people dine. In Janjira’s (2009) article on Indian Dining Etiquette, he explains that in North India it is common to be seated at a dining table to eat. While in south India, especially is Kerala, it is as common to see people sitting down and eating on banana leaves. The entire meal will be placed and served on banana leaves and eaten with the hand. The concept of courses at mealtime does not exist in India. Most Indian homes will serve the food all at once and then keep filling the dishes as dinner progresses. Everything cooked will be made available on the table with the exception of the dessert which will follow once most guests are done eating. While general etiquette rules might suggest that everything should be tried, it is more in theory than in practice and it is perfectly fine to skip something which might not suit your taste. Desserts on the other hand more often than not require the use of utensils. Unlike the western world where dessert may also be followed by coffee or liquor; the serving of the dessert would often indicate that dinner is almost over. Conclusion As evident in the above chapters, Indian cuisine has a long history of being influenced by the unique needs and tastes of its indigenous people, invaders and explorers. The food, cooking techniques and ingredients have evolved based on peoples’ religious needs or influenced by the availability of ingredients across India’s vast and varied landscape. But even after all this; Indian cuisine manages to retain its unique heritage and identity in a global gastronomic landscape that tends to be fickled and faddish. Indian food is enjoyed by commoners and royalty alike and it is hoped that this paper will enlighten the reader and allay any fears or misconceptions that may have previously prevented the sampling of Indian cooking. References Bhattacharya , R (n. d) History of Indian Cooking: A Historical Perspective on Indian Cooking. Retrieved November 25, 2009, from http://www. inmamaskitchen. com/Indian_Cooking/history_Indian_food_cooking. html Cook, S (2008). Indian Eating Etiquette. Retrieved September 28, 2009 from http://www. india-travel-suite101. com/article. cfm/eating_in_indian_style Curry. Retrieved October 15, 2009 from http://en. wikipedia. org/wiki/curry Indian Cuisine – Origins and Indian Culinary History. Retrieved November 10, 2009, from http://www. ndianfoodsco. com/Classes/CulinayHistory. htm Indian Cuisine. Retrieved October 25, 2009, from http://en. wikipedia. org/wiki/Indian_cuisine Janjira, M (2009). Indian Dining Etiquette. Retrieved September 22, 2009 from http://www. indianmusings. wordpress. com/2009/02/020indian-dining-etiquette Leong, K (n. d). The Health Benefits of Indian Food. Retrieved October 15, 2009 from http://www. associatedcontent. com/pop_print. shtml? content_ty pe=articlecontent_typeid=1829365 Parbhoo, R. (1985). Indian Coookery for South Africa. Cape Town, South Africa: Printpak Books. Purdue University Online Writing Lab (OWL) (September 30th 2008). APA Formatting and Style Guide. Retrieved November 17, 2009, from http://owl. english. purdue. edu/owl/resource/560/01/ Sarkar, P (n. d). The Cuisine Of East India: An Introduction to Eastern Indian Food. Retrieved September 29, 2009 from http://indianfood. about. com/old/thebasics/p/eastindia. htm Smith, D (1998). Definition and History of Curry. Retrieved September 24, 2009 from http://www. curryhouse. co. uk/faq/define. htm How to cite Indian Cuisine, Papers