Paul´s Death in All Quiet on the Western Front by Erich...

World War I caused devastation for millions of people around the globe and was one of the most brutal wars ever in history. All Quiet on the Western Front, an account of the atrocity of World War I by Erich Maria Remarque, shows the trials and tribulations faced by soldiers each and every day. Much like it is today, war was glorified, and many young men, including the naà ¯ve 19 ­year old German Paul Bauman, around the globe enlisted in the army, only to find out what a dreadful mistake it was later on. After seeing the mindless killings of millions, it makes the human race question whether war is really the logical way to solve the problems that plague the war today. What did the killing of over a million young men in the World War I†¦show more content†¦In the early parts of the 20th century, scientists had developed weapons that were more devastating and had greater range, which makes Paul and the rest of his compatriots doomed. In general, as weapons have become more and more destructive there has been an increase in both human violence and the number of deaths around the world due to wars. In World War I, the sudden increase in the power of weapons led to a huge loss of human life. There is a scene where Paul looks across the battlefield after yet another brutal battle, and he notices that â€Å"everybody [they] see their is dead† (11.209). Never before had weapons been able to wipe out entire sections of an army. Diseases like â€Å"dysentery, influenza, [and] typhus† were also massive killers in the first world war (11.209). The presence of such deadly diseases combined with the soldiers living in close proximity and highly inept doctors was a fatal combination. It is only until recently that scientists have managed to come up with a technique to cope with diseases like typhoid fever. Whether it is a bullet or dysentery, soldiers hardly stood a chance of managing to get through the entire war alive. The mental challenges also made it very difficult for the soldiers to try and get past the war. The brutality of the war would often cause soldiers to disconnect with the people around them, since those people would not be able to fathom the horrifying things that they had seen on theShow MoreRelatedAnalysis Of All Quiet On The Western Front 1884 Words   |  8 PagesPer 5 10 January 2015 War in All Quiet on the Western Front World War one was a war of severe tribulation. resulting in over 50 million deaths, it was one of the deadliest conflicts in human history. Known as the â€Å"Western Front†, the border of Germany and France was the site to some of the bloodiest battles of the war. There are very few novels that truly exemplify the events that took place along this front. Erich Maria Remarque’s novel, All Quiet on the Western Front, Displays important themes,Read MoreAll Quiet on the Western Front by Erich Maria Remarque Essay1131 Words   |  5 PagesThrough the novel All Quiet on the Western Front, novelist Erich Maria Remarque provides a commentary on the dehumanizing tendencies of warfare. Remarque continuously references the soldiers at war losing all sense of humanity. The soldiers enter the war levelheaded, but upon reaching the front, their mentality changes drastically: â€Å"[they] march up, moody or good tempered soldiers – [they] reach the zone where the front begi ns and become on the instant human animals† (Remarque 56). This animal instinctRead MoreAll Quiet On The Western Front By Erich Maria Remarque1714 Words   |  7 PagesAll Quiet on the Western Front written by Erich Maria Remarque is a narrative describing World War I from a German soldier s perspective. The story is narrated by Paul Baà ¼mer and predominantly revolves around the experiences of him and his comrades Kemmerich, Katczinsky, Kropp, Mà ¼ller, and Leer. The novel begins with Paul Baà ¼mer and his friends in a cheerful mood as extra rations are being allocated to them due to the missing soldiers. During this event, Baà ¼mer introduces and describes the variousRead MoreThe Guns Of August And All Quiet On The Western Front1633 Words   |  7 Pagesthe countries involved were unprepared for one of the worst wars in history. Two books, The Guns of August and All Quiet on the Western Front address and highlight major themes of World War I. The books offer insight to the political and military strategies of France, England, and Germany during the first month of the war, as well as the emotions of a German soldier on the Western Front in the final days leading up to the German Armistice. Each book uniquely describes an aspect of war and createsRead MoreAll Quiet On The Western Front1398 Words   |  6 Pages Erich Maria Remarque – was a famous German author, who created many novels, but his best-known and most representative novel is called  «All Quiet On the Western Front ». The novel All Quiet On the Western Front is about the First World War. It claimed millions of lives and cripped bodies and destinies of even more people. First World War also destroyed such powerful countries such as the Russian, Ottoman, German and Austro - Hungarian Empire. Knowledge of europeans, created over many hundredsRead MoreWorld War I (1914-1918) Was A War That Changed World History1841 Words   |  8 Pagespaved the way for today s world. And the parties involved in World War I used those advances to create one of the first modern wars. For those reasons World War I is referred to as many things including, an industrial war, a war of attrition, and as a total war. These aspects is what makes the war so revolutionary and groundbreaking and equally as devastating. A novel that helps illustrate each of these categories is All Quiet on the Western Front (1928), by Erich Maria Remarque. The author tells a GermanRead MoreEssay on Irony in All Quiet on the Western Front849 Wo rds   |  4 Pagesto assert truth or to add depth to an author’s writing. In Erich Maria Remarque’s book, All Quiet on the Western Front, the reader experiences years of life on the front of World War I through the eyes of a young German man, Paul Bà ¤umer, who has enlisted with his classmates at the expectation of their schoolmaster. Remarque uses irony throughout his novel, best displayed in the names of the characters, the various settings, and in the deaths of the characters. The names of the characters in the bookRead MoreAll Quiet On The Western Front1243 Words   |  5 Pagesâ€Å"This book is to be neither an accusation nor a confession, and least of all an adventure, for death is not an adventure to those who stand face to face with it. It will try simply to tell of a generation of men who, even though they may have escaped its shells, were destroyed by the war† (Remarque Prologue). All Quiet on the Western Front recounts the tale of six German warriors who volunteered to battle in World War I, and it reports their hardships mentally, religiously, and physically. The novelRead MoreThe, All Quiet On The Western Front1458 Words   |  6 PagesOn January 29, 1929, just 10 years, 2 months, 18 days after the Great War, All Quiet on the Western Front, was published and it’s author was of a scarred man by the name of Erich Maria Remarque, who served in the German army during the first World War. The bloodied, bombed, and distraught landscap e painted by Remarque was one only a veteran of conflict can picture because of his experiences as a plain and insignificant infantryman wrought by the plague of the Second Horseman, the Red Horseman ofRead MoreA Comparison between the Two Novels The Red Badge of Courage and All Quiet on The Western Front990 Words   |  4 PagesDoomed Youth†, mirrors most aspects of war all put together in this short still deep poem. An example of that would be when the speaker stated,† What passing-bells for these who die as cattle?†(1) The speaker asks is there any sound that marks our soldier’s death other than the sounds of church bell’s which are mostly rung to represent somebody’s absence? Clearly, the speaker sets anger as the tone of the poem through this question to show that soldier’s death is unremarkable.. The speaker compares

Laundering Act 2010 Of Britain, Canada And China - 2161 Words

Sentence guildline in Britain, Canada and China Since 2003, more than one hundred countries have signed on the United Nations Convention Against Corruption . Moreover, to eliminate corruption has become a common action in countries around the world. To this end, all countries have gone on in the unremitting exploration and achieved good results. Since the company thinks about going in the market of Britain, Canada and China, therefore, it is necessary for the company to know about the sentence guideline of them. In the following essay, it will talk about the sentence guildline of foreign corruption in Britain, Canada and China. The Bribery Act 2010 of Britain As far as Britain is concrned, the Bribery Act 2010 should be highly alerted,†¦show more content†¦But compared with Foreign Corrupt Practices Act, the new bill rules more strictly, involving in a wider range. At present, many multinational companies are starting to view Bribery Act 2010 as the international anti-corruption standard they must reach. Moreover, the biggest bright spot of Bribery Act 2010 is to set up two new crimes, the bribery of foreign public officials and strict liability of the company who does not prevent bribery. According to the act, to bribe the individual who is in British foreign legislative, executive or judicial position, or to exercise any public function or as a public international organization agent, will all be committed a crime as bribery of foreign public officials. Also, it put forward some new legal requirements. As far as Prevention of Bribery of Negligence is concerned, it is a new charge created by the act. Besides, it is set against the establishment of the company, which points out that if the company s employees, subsidiaries, offices and even other third party implement bribery for the company’s interests, no matter these actions are taken in the United Kingdom or abroad, the company will be charged, even if it is not involved or has no idea of this(Mukwiri, 2015). In addition, due to the new act, when a foreign company conducts business in the United Kingdom, if its agents, employees or affiliates are caught in bribery or corruption anywhere in the world, the company have to bear criminal

Hospitality and Gastronomy

Question: Discuss about theHospitality and Gastronomy. Answer: Introduction: India has always been one of the favourite destinations for the tourist because of its diverse culture, natural heritage and Indian cuisine which has unique flavours. Each dish in Indian cuisine is made using different spices and flavours. With the economic growth and the increase in the number of high- income group people there has been an increase in the hospitality business in India. To remain in this competitive world and for long- term survival, diversification and innovation in the catering services are very important. Hospitality consists of offering beverages, food and lodging while the person is away from his house. Gastronomy means the guidance and advice relating to what, when and where to drink and eat and which manner and combinations (Ali, 2000). It is the possession of skills and knowledge relating to drink and food and the choice which should be made so as to increase the enjoyment and pleasure of drinking and eating. These pleasures form the centre of gastronomic tou rism which helps in experiencing the pleasures offered by a different culture. Gastronomy is a science or art related to good eating. It refers to the enjoyment of good beverages and good food in good company (Allport, 2007). It is an indisciplinary activity where food forms the centre point while studying the different cultural components. It is an art which is related to the science of the digestive system of the people. The word gastronomy was derived from an ancient Greek work gaster meaning stomach and nomos which means law or knowledge. It can be defined as presentation, reflexive cooking, preparation and eating of the food. Gastronomy is a trans- disciplinary perspective that complements the various perspectives on culture and food, society and food and marketing and food and does not replace them. It is an answer towards the urgent requirement to understand the efficiencies, inadequacies and improvement in the gastronomic life of the society. This report describes the hospit ality industry in India and the concept of Gastronomy. A critical analysis on hospitality, its impact on future development and the problems faced by the industry are also discussed in this report. Literature Review Hospitality refers towards understanding the requirements of the guest. It is the knowledge of knowing what will be appropriate for the guest and how to offer it to the guest (Rakshit Ramalingam, 2010). Successful hospitality cannot be only measured in profit terms (Kuthiala, 2001). For successful hospitality, the host must develop the knowledge about the traditions, culture and history of the drinks and food which they make available to the guest .Hospitality means the complete experience and not only the money value and quality of accommodation and food (Chand, 2015). Managing the hospitality services and the industrial provision can be focused properly by having a border understanding about hospitality and the acts of hospitableness (Scarpato, 2002).. To enhance such experience relevant knowledge is required therefore hospitality training and education must include gastronomy component to enhance the knowledge and history about drinks and food. The characteristics of the hospital ity industry includes the following components: relationship building, product-service mix, two-way communication, labor intensive and diversity in culture (Brotherton Wood, 2008).When a customer dines in a restaurant he not only pays for the food but the services that are provided by the host. The way the services are delivered and the qualities of the staff play a more important role in enhancing the experience of the customers than the tangible product (Manaktola Jauhari, 2007). Hospitality means building the relationships which are long term helps in generating stable revenue and goodwill and brand name among the customers (Manaktola Jauhari, 2007). For developing brand name and loyalty various methods are applied to for example membership programmes which mean giving incentives and privileges to the frequent customers. The organisation in hospitality business interacts with customers of different religion, culture and background (Kuthiala, 2001). When the host interacts with the customers properly, than only they can have a better understanding of the requirements of the guest and provide services as per their expectation and for the full satisfaction of the customers(Maberly Reid ,2014).From going towards the organic food and to the old ancient grains, from tapas to going to molecular gastronomy, from spiced beverages to inclination towards edible flowers and by exploring all the regional cuisine which were unexplored, in the recent time the food and the beverages were a mixture of the new and the old (Nandy,2004). What was considered old are now considered as the latest new. Going organic is a major trend that is been followed these days. Hotels are serving foods which are organic and chemical free. Deconstruction of the food creates a dimension which is new to the procedure of creating and dining (Hing, McCabe, Lewis Leiper 1998). Deconstructing the food helps the customers to experience the new food which in turn satisfies their requirement. Molec ular Gastronomy came into India in the year 1999(Kuthiala, 2001). This technique created a new wave in the food industry. The whole world was surprised by the unique representation and the favour marriage of the Indian food. And lead to a trend to master the technique among the food business. These concepts of molecular gastronomy and other technique gave a new dimension in a way the Indian dish were presented and made the experience of dining more pleasurable (Nandy,2004). The new concept which is progressive Indian Cuisine is born and the Indian kitchen became like labs. The restaurants started focusing on the high-quality experience of dining by providing international standards dining experience. It is believed by many chefs that by showcasing the unexplored Indian cuisine and by using modern techniques and preserving the ancient Indian tradition will make the biggest trend in the coming years. The Indian cuisine which was lesser known have growth big in the recent time and even the five- star restaurant are serving the old Indian cuisine (Jain, Rakhi Bagler, 2015). The cuisine which was lesser known is becoming the latest trend in the F B World. The sliders have changed to personalized plating and the bite- sized food has become a big trend. The ingredients which are locally produced are used in the cooking. Simple flavours are taking the place of complex dishes. These trends are gaining popularity not only because of the refreshing experience but also because of its health factors. Now the diners try to provide food in which the guest can indulge guilt-free. This trend gave rise to super foods which include beetroots and all the ugly looking vegetables like yam and elephant root have become the talk of the town. The diners are exploring the cuisine which has fewer carbohydrates and more protein. India has a very special place in hospitality in the international world. India is a very diverse country in the whole world. The restaurants are now serving t he Indian classical dishes by using the elements and technology of molecular gastronomy which enhances the experience of dining for the guest and adds an element of surprise on the plate. Using the new technique helps to preserve the old ancient cuisine of Indian to a new level which helps in enhancing its flavour and preserving the old traditions (Kivela Crotts,2006). The hospitality industry of India is considered to be among the finest in the world since a long- time and it has not changed till now. The travel and tourism industry of India contributes 8.6% in 2010 towards the GDP which is estimated to increase to 9% till 2020. The demand of this industry is expected to grow in the coming years by 8.2%. With the growth of travel sector, the industry of hospitality is growing faster both in terms of revenue and employment. In the year 2000, India has 2.7 million visitors from around the world which have increased to 5.14 million in the year 2009 (Bharwani Butt,2012).. Although wh en compared with other Asian countries it is less but India has the potential to develop its tourism in the recent years. Indian has a great tradition which accommodates people of all the different origins, lifestyle, religion and habits. The philosophy of Indian culture is based on Atithi Devo Bhava", which treat guest as a god. Critical Analysis Of Hospitality Industry in India Earlier people use to dine only on a special occasion which has changed now to dining 5-6 times during a week. This trend is more popular in the metros. With the change in time, the focus towards cuisine has also been evolving. During the period of 70s and 80s the main focus was on serving traditional Indian food without much importance being given to the presentation and the whole dining experience. Earlier the main focus was on Punjabi and north Indian food which represented the culinary history of India but now the restaurateurs and the chefs are taking extra efforts to show the culinary strength of the Indian food from all the regions of India(Bharwani Mathews, 2012).. They take extra efforts to retain the traditional roots of the food and represent them with the modern style and influence. One of the recent reports by a world tourism organisation says that tourist spends one- third of its expenditure on tourism on food which means that the important of the cuisine of the partic ular destination is growing. The days when a tourist visited the place for its nature and tourist attraction have now taken a back place and tourist now visits a new place to taste the local food of that place. They visit the old traditional restaurants to enjoy the real food and flavours on their plate. This trend has grown in recent time because of the social groups which encourage the people to visit new places only to taste the food they serve. The places in India like Kashmir, coorg and north- east are now explored by the people more for the food they serve than that for their natural beauty(Kivela Crotts,2006).. In the coming year, this trend is going to increase even more with people being more interested to explore the new food and experience being a part of new culture. Indian food is prepared in various styles which depend on where it is being prepared like east, west, north or south. Traditionally Indian food was eaten by sitting on the floor and by using hands which are slowly losing popularity because of western influence. There are various issues that the Tourism and hospitality need to face which include education and training, Management and organisation, food and product innovation, marketing, current trends etc. (Bharwani Mathews, 2012).Indian foods are now served with a hint of modern touch. Restaurants now serve the food which showcases the strength from all the geographical areas of the country. But the problem that is faced and seen in last 70-80 years is that most of the restaurant serves the food of North India and it does not showcase the culinary landscape that India can offer. Despite Indian food has a global presence than also the cuisine lacks standardisation, authenticity and a sense of elegance. From more than a decade the same dishes are made available weather in small roadside shops or five- star restaurants which make it boring. It had not experience innovation (Jauhari, 2012). The dishes are served in a huge portion and more focus is given on the quantity and not on the presentat ion and the quality. The challenges and the environment of India as compared to the west are very different. Due to the difference in beliefs and culture sometimes misunderstanding and conflicts occur. The hospitality industry is service- oriented industry and therefore it requires huge labor supply in order to cater the requirements of the customers and make their experience memorable (Navarro, Serrano, Lasa, Luis Aduriz, Ayo, 2012).The main problem that the hospitality industry faces is the shortage of skilled labour. Retaining skill and qualified labour is the major problem. The wages and salaries paid to the employees are not that attractive as given to the employees of other sectors. This industry has not earned the reputation to be chosen as a career by the people. Proper training are not being made available to the employees so that they can develop their skills. The construction cost and all the other cost of equipment, furnitures and fixtures keep on rising which affect th e budgeting and renovation activities of the present restaurants. There is lack of awareness among the people of this industry which in turn affect their efficiency. The changes in the travel trends and the ever- changing technology severely affect the growth and profit earning capacity of this industry. Capital helps in providing asset liquidity and helps in the development of more new hotels. It becomes difficult for this industry to sustain profit because of the increase in the operating cost, rise in the cost of capital, increase in the labor cost and energy cost.This industry is facing a severe shortage of well-equipped and skilled managers and labors who could cater with this ever changing scenario. Institutional investment increases the asset value but it decreases or lower the return earned from them. The tourism and hospitality industry is undergoing various changes and is evolving slowly. The practices followed in the past are advancing through the development of skills and knowledge acquired to create innovations in different ways. But in recent times the restaurateurs and the chefs are becoming conscious and moving towards modern approach so as to innovate the old Indian dishes and make the experience of Indian food worthwhile around the globe. To solve these problems the staff should be open minded.Gastronomy must develop its own universities, academicians so that it can take its own place among all other science. Alternative Hospitality Paradigms With the changes in the business trend and growth of the hospitality business, a new operational model is used which consist of 3 paradigms and mix of 4es (emotion, engagement, exclusivity and experience) and has replaced the 4es of marketing (price, product, placement and promotion).In the new model, it is believed that customers are human and their hope and aspiration should not be neglected. In this new model online situation and brand management plays a very significant role. Innovative technology is used now a day. As the society has become more concern about the environment issues and has become more emotional therefore the industry now focus on the emotions of the client than the promotions (KesimoÄÅ ¸lu, 2015).The use of energy saving mechanism are used and alternative ways of financing are used to become self-sufficient. Green technologies are used which are cost efficient. Social networking sites are used for the marketing which saves the cost which was earlier spendin g on the marketing strategy by the hospitality business. It also helps to keep a track on the activities of the competitors. Social networks are widely used by the customers to know the goodwill of a particular brand and after reading the reviews of other people they visit the hotel. It has become one of the cheapest sources to gain knowledge about the restaurant and the latest trends. Working in the hospitality business has many pros and cons.There is a large variety of choices in the hospitality industry because of its booming development. Many new restaurants are hotels are opening to cater to the requirement of the locals and the visitors which helps in facilitating huge demand for the labor. Jobs range from the back of the house to front of the house positions. This industry provides long term career development to the employees (Kivela Crotts, 2009). They enjoy many fringe benefits apart from the basic salary, insurance coverage and annual bonus. The hotel market in India was dominated by the leading hotel chains like Taj, Oberoi, ITC and only very few international brands. But slowly the international brands are expanding. Till now 50 international brand hotel chains entered the marketplace of India. With the entrance of international brand, there is more competition and professionalism in the hotel industry has also grown. Conclusion The search on new hospitality, which is free from the narrowness of all the commercially foods/drink/ accommodation comes under gastronomy studies. Gastronomy and Hospitality studies have struggled a lot apart from becoming an independent academic study. Hospitality relates to the drinking and eating activities of the customers and the relation of the host with the society.Everyone has different ways to describe the hospitality. Some define the industry and its features have both intangible and tangible features in its service delivery procedure while others define the industry by exploring the shareholders involves and benefits generated from the industry. Basically, it is the act of welcoming the guest and taking care of the basic needs of the guests relating to their drink, food and accommodation. It is a relationship process between the guest and the host. Working in this field can be challenging. It is unique in nature compared to other sectors because it is service oriented. Ga stronomy studies provide hospitality with the needed cultural, historical and social capital. Gastronomy studies help in providing teaching and research in the commercial hospitality business. It is the time that both the gastronomy and hospitality business begin working with each other so that the expectations of both are fulfilled. Gastronomy studies are about finding new methods about all the gastronomic activities in which the place of hospitality is very important. It helps to place the food in the heart of the customers. The main aim of Gastronomy is to provide the customers with the best nourishment possible. It provides advice and guidance by following certain principles to all the people who are interested in preparing food. In this age of modern society, guidance could be provided by academics. Gastronomy must develop its own universities, academicians so that it can take its own place among all other science. It gives the guest the experience of being a part of a differen t culture and in relating with the people of the different culture. It provides meals based on the local tradition. It is not being confined towards the economic definition but the educational curriculum and research agenda according to the new theoretical framework. References Ali, D. (2000). Violence, Gastronomy and the Meanings of War in Medieval South India.The Medieval History Journal,3(2), 261-289. Allport, S. (2007). Molecular Gastronomy: Exploring the Science of Flavor: Molecular Gastronomy: Exploring the Science of Flavor.Gastronomica,7(1), 107-108. Bharwani, S. Mathews, D. (2012). Risk identification and analysis in the hospitality industry.WW Hospitality Tourism Themes,4(5), 410-427. Bharwani, S., Butt, N. (2012). Challenges for the global hospitality industry: an HR perspective.Worldwide Hospitality and Tourism Themes,4(2), 150-162. Brotherton, B., Wood, R. C. (2008). Hospitality Management. Chand, V. (2015). Oxford India Short Introductions: Understanding Different Aspects of India.Vikalpa,40(1), 117-119. Devendra, A. (2001). The Hotel Industry in IndiaThe Past and The Present.The Journal Of Hospitality Financial Management,9(1), 65-73. Hing, N., McCabe, V., Lewis, P., Leiper, N. (1998). Hospitality trends in the Asia-Pacific: a discussion of five key sectors.International Journal of Contemporary Hospitality Management,10(7), 264-271. Jauhari, V. (2012). Summing up key challenges faced by the hospitality industry in India.WW Hospitality Tourism Themes,4(2), 203-211. Jain, A., Rakhi, N. K., Bagler, G. (2015). Analysis of food pairing in regional cuisines of India.PloS one,10(10), e0139539. KesimoÄÅ ¸lu, A. (2015). A reconceptualization of gastronomy as relational and reflexive.Hospitality Society,5(1), 71-91. Kivela, J., Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination.Journal of Hospitality Tourism Research,30(3), 354-377. Kuthiala, S. K. (2001). Tourism and hospitality industry in India.Journal of Services Research,1(1), 35. Manaktola, K. Jauhari, V. (2007). Exploring consumer attitude and behaviour towards green practices in the lodging industry in India.Int J Contemp Hospitality Mngt,19(5), 364-377. Narain, L. Garg, S. (2013). Estimation of Linke turbidity factors for different regions of India.International Journal Of Environment And Waste Management,12(1), 52. Nandy, A. (2004). The changing popular culture of Indian food: Preliminary notes.South Asia Research,24(1), 9-19. Pain, E. (2007). Molecular Gastronomy: Something's Cooking.Science. Rakshit, M., Ramalingam, C. (2010). Screening and comparision of antibacterial activity of Indian spices.Journal of Experimental sciences,1(7). Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training.International Journal Of Hospitality Management,23(1), 15-24. SarÄÂ ±oÄÅ ¸lan, M. (2014). New Orientations in Gastronomy Education: Molecular Gastronomy.Procedia - Social And Behavioral Sciences,143, 320-324. Sherwyn, D. (2008). Synergies for HR in Hospitality.Cornell Hospitality Quarterly,49(1), 4-5. Scarpato, R. (2002). Gastronomy studies in search of hospitality. InCauthe 2002: Tourism and Hospitality on the Edge; Proceedings of the 2002 Cauthe conference(p. 546). Edith Cowan Universty Press.Maberly, C., Reid, D. (2014). Gastronomy: an approach to studying food.Nutrition Food Science,44(4), 272-278. Updhyay, Y., Sharma, D. (2014). Culinary preferences of foreign tourists in India.Journal of Vacation Marketing,20(1), 29-39.

Petunjuk Essays - , Term Papers, Research Papers

Petunjuk: Bacalah secara cermat artikel di bawah ini. Setelah itu, jawablah pertanyaan-pertanyaan berikut! 1. Rumuskan secara singkat isi dari artikel ini dalam 150-250 kata. Rumusan Anda harus menyangkut inti gagasan yang telah ditulis Hery Haryanto Azumi dalam artikel ini. 2. Apakah Anda setuju dengan ancaman terhadap Pancasila yang dirumuskan penulis artikel ini? Berikan alasan! 3. Apakah jalan keluar yang ditawarkan penulis artikel ini dalam mengatasi krisis Pancasila cukup meyakinkan? Apakah ada hal/aspek tertentu yang menurut Anda seharusnya juga ikut dipertimbangkan? Jelaskan lebih lanjut posisi argumen Anda. 4. Sebagai mahasiswa, apa yang dapat Anda usulkan dalam mengatasi krisis Pancasila sebagaimana yang dirumuskan Penulis artikel tersebut? Jawaban Anda harus diketik dan di-upload di Binus Maya. Dead line: 20 Oktober 2017 17253100270 Ancaman Krisis Pancasila Oleh: Hery Haryanto Azumi RABU, 23 AUG 2017 19:59 PADA 17 Agustus 2017 ini, usia kemerdekaan Indonesia menginjak ke-72. Dalam rentang itu, sejumlah capaian luar biasa telah diraih. Namun, di saat bersamaan, Indonesia juga dihadapkan pada berbagai problem kebangsaan yang tak kunjung usai. Salah satunya, ancaman krisis Pancasila. Ancaman krisis Pancasila dari tahun ke tahun bukannya makin mengecil, tetapi justru kian membesar. Aksi radikalisme yang ingin mengganti ideologi Pancasila terus menyembul. Berbagai propaganda yang menyebut Indonesia negara thaghut terus diproduksi. Pancasila dianggap ideologi syirik, UUD 1945 dilabeli sebagai hukum jahiliah. NKRI juga dipelesetkan menjadi ''Negara Kafir Republik Indonesia''. Tak mengagetkan jika temuan survei Saiful Mujani Research and Consulting (SMRC) pada 14-20 Mei 2017 menyebutkan ada sekitar 9,2 persen publik mengatakan bahwa khilafah merupakan dasar negara terbaik untuk Indonesia. Angka itu memang kecil jika dihitung dari selisih seratus dalam bilangan persentase. Namun, itu cukup besar jika dinyatakan dalam hitungan sampel yang merujuk pada jumlah orang per orang. Apalagi jika dihitung dari jumlah penduduk yang saat ini mencapai sekitar 261 juta. Maka, ada sekitar 25 juta orang Indonesia yang menginginkan sistem khilafah. Angka tersebut sungguh mengkhawatirkan. Ancaman krisis Pancasila benar-benar nyata. Krisis Pancasila merupakan bentuk ketidakpercayaan terhadap Pancasila. Dalam konteks bernegara, gelombang krisis Pancasila tak kalah berbahaya dengan gelombang krisis ekonomi. Jika krisis ekonomi berakibat pada melambungnya harga-harga kebutuhan pokok, krisis Pancasila berakibat pada runtuhnya kedaulatan negara. Negara bisa chaos berkepanjangan kalau gagal mempertahankan ideologi Pancasila. Antisipasi Ancaman Kita mengapresiasi langkah pemerintahan Jokowi dengan menerbitkan Perppu Nomor 2 Tahun 2017 tentang Pembubaran Ormas. Perppu ini mengatur tahapan sanksi bagi ormas anti-Pancasila. Kita juga menyambut baik pembentukan Unit Kerja Presiden Pembinaan Ideologi Pancasila (UKP-PIP). Melalui Perppu Ormas dan UKP-PIP, diharapkan gerakan-gerakan ekstremisme yang hendak menggerogoti ideologi Pancasila dapat direda. Jika Perppu Ormas terkesan agak represif, UKP-PIP terlihat lebih preventif-edukatif karena lebih mengutamakan pengayaan dan pencegahan dini. Meski begitu, mengantisipasi ancaman krisis Pancasila melalui Perppu Ormas dan UKP-PIP tidaklah cukup. Butuh upaya elemen bangsa untuk bersama-sama menghalau ancaman itu. Pertama, kita mendorong peran para ulama dan kiai untuk menjelaskan kepada umat bahwa Pancasila merupakan konsensus para pendiri bangsa yang memuat nilai-nilai agama (Islam). Sebagaimana dikatakan KH Ma'ruf Amin (2017), nilai-nilai dan visi Pancasila sangat islami karena senapas dengan ajaran Islam. Sebab, Islam tidak hanya mengajarkan pentingnya persatuan, tetapi juga kemanusiaan yang adil dan beradab, keadilan sosial, serta hikmah dan kebijaksanaan dalam permusyawaratan atau perwakilan. Dalam Islam, umat lain mendapatkan perlindungan penuh dari negara. Juga jaminan kebutuhan hidup yang sama, baik sandang, papan, maupun pangan, serta kesehatan, pendidikan, dan keamanan. Pancasila tidak hadir dalam ruang kosong. Lahirnya Pancasila melalui proses panjang dari aspek kajian dan perenungan para pendiri bangsa. Jika ditelisik, Pancasila merupakan bentuk lain dari Piagam Madinah. Salah satu fungsi penting Pancasila dan Piagam Madinah adalah memayungi kehidupan masyarakat multietnis dan perbedaan agama supaya bisa duduk berdampingan. Itulah mengapa Islam memiliki tiga konsep tentang ukhuwah (persaudaraan), yaitu ukhuwah islamiyah (persaudaraan umat Islam), ukhuwah wathaniyah (persaudaraan bangsa), dan ukhuwah basyariyah (persaudaraan umat manusia). Dalam hal ini, para ulama dan kiai sepakat ukhuwah wathaniyah harus didahulukan ketimbang ukhuwah islamiyah. Ini pula alasan mengapa Hadratus Syaikh Hasyim Asy'ari memberikan fatwa hubbul wathon minal iman (mencintai tanah air bagian dari iman) saat memperjuangkan kemerdekaan. Kedua, kita mendorong peran guru-guru agama di sekolah tidak hanya menaburkan ajaran-ajaran keagamaan pada anak didik dengan baik, tetapi juga mampu mengembangkan dan menanamkan sikap kebangsaan. Ini penting karena berdasar hasil penelitian Pusat Pengkajian Islam dan Masyarakat (PPIM) Oktober 2016, sebanyak 80 persen mengatakan spirit keberagamaan dan kebangsaan bergantung pada pengajaran keagamaan di