Poker Essay -- essays research papers

Poker: Draw Vs. Hold 'em As the room fills with smoke from cigars and cigarettes, I look across the table at the last guy in the hand. I think to myself, â€Å"Why did he just raise me?† I just raised the pot $25 on two pair. The other guy re-raised the pot another $25. My heart is beating like a freight train racing down the tracks, I’m doing everything in my power to stop from sweating and I’m trying to keep my face stone cold straight as to not give myself away. I’m pretty sure at this point that this guy is trying buy the pot, but it still makes me nervous. I decide to call his raise and when the cards are turned over I realize that I had just made the right call. I won the pot and fought off his bluff. Poker is a card game that has been around for hundreds of years. Although the origin of the game and the name itself are debatable, the game of Poker is played more than any other card game in the world. The scenario I explained took place during a game of Five Card Draw. This is a very popular rendition of Poker. Poker has evolved over the years and hence has numerous types of games that still fall under the Poker category. My favorite games are Five Card Draw and Texas Hold ‘em. Both games are similar because they derive from the original game of Poker, involves betting, and using playing cards. They also differ because of the betting, the number of cards used and the way the cards are dealt. Five Card Draw is o...

Diet: Obesity and Dieting Essay

Dieting Makes You Fat The weight-loss industry is swelling as quickly as our waistlines at the moment, which seems something of a paradox. If body-conscious consumers are so happy to buy dieting products, why are we facing an obesity crisis? The truth is, no calorie-controlled diet works; if it did, dieting professionals could kiss repeat business goodbye. Even worse: Restricting what you eat will make you fat. Worse still: Yo-yo dieting can cause depression, high blood pressure and high cholesterol levels. Frequent dieters are 60 percent more likely to die from heart disease than people who don’t starve themselves. The weight-loss successes trumpeted on the front of slimming magazines contradict this. They tell the stories of women (it usually is women) who have lost a lot of weight by following a diet that restricts calorie intake. As the pictures show, these women have clearly not been made fat by following such regimes. This, though, is only part of the complex dieting jigsaw, as Geoffrey Cannon explains in his book Dieting Makes You Fat. Yes, if you consume less energy than your body burns off in a day, your weight will drop. But Cannon, a public health adviser and nutrition expert, looks longer-term and says that nearly all dieters are forced to turn to drugs, surgery, further dieting or exercise to maintain that initial weight loss. If the title of the book rings a bell, it is possible you read Cannon’s earlier book of the same name, which he wrote 25 years ago. Conclusive new scientific evidence to support the claims in the first book, a global public health crisis caused by obesity and its attendant illnesses, and a booming diet industry prompted Cannon to completely rewrite this text. Dieting Makes You Fat was groundbreaking a quarter of a century ago, but its message is perhaps even more urgent today. As people are getting fatter (a government report from 2007 predicted that by 2050 most British adults will be obese), the market for weight-loss products is growing. The dieting industry in the United States is worth $46 billion a year; in Europe it is worth a‚ ¬93 billion. Clearly, our appetite for losing weight is not matched by our capacity to actually shed fat. Why did we not take Cannon’s advice the first time round? When people are skeptical of dieting regimes, they will say that diets don’t work,† he explains. â€Å"But they always stop short of saying that dieting makes you fat, which is a concept with explosive implications. † He points to scientific studies that illustrate how the dieting trap leads to weight gain. A 2007 UCLA review concluded: â€Å"We found that the majority of people regained all the weight, plus more. †¦ Most of them would have been better off not going on the diet at all. † Further evidence came from an experiment in a closed-off ecosystem in Arizona in the early ’90s. Eight scientists had agreed to live inside the man-made biosphere for two years. Once inside, they discovered they were unable to grow enough food but agreed to diet for the two years and continue with the experiment. They all dropped about 9 kilograms before their weights stabilized. Within six months of leaving the biosphere, they had piled the weight back on, and — crucially — almost of all of it was fat, not the lean tissue they had started out with. Not only does dieting make you fat, it makes you flabby, too. â€Å"Throughout history, humans have evolved and adapted to survive famine and starvation,† explains Cannon. The people who survived were the people who were best able to, those who had their larders inside themselves, in the form of body fat. A dieting regime will fail because you’re training your body to survive famine and starvation better. † Cannon takes pains to dilute the science in Dieting Makes You Fat and includes just one table in the whole book, which looks at the difference between the energy our bodies burn at different weights and with different body compositions — whether lean (physically fit but not necessarily light) or fat (not necessarily heavy, but with a high proportion of body fat to lean tissue). A lean woman who weighs 70 kilograms (154 pounds) burns 600 calories more at rest per day than a woman who weighs the same but has a lot of body fat. What, then, is the answer to losing weight, if diets are out? Cannon, without subscribing to the misconception that a thin person is, by definition, a healthy person and fat people are likewise unhealthy, says there are a lot of people out there who need to lose a lot of weight. He writes from experience, having jumped on the dieting wagon at a young age himself. When he realized that the diets he tried were ineffective, he set about proving why. Dieting Makes You Fat proposes seven golden rules for losing weight, the most salient being to get a lot of exercise and eat plenty of fresh, whole foods. Cannon admits that his approach takes six or seven months before positive results are seen, but he insists that it is what’s needed for people to dig their bodies out of the dieting trap.

How to Read a French Menu

Reading the menu in a  French restaurant  can be a little tricky, and not just because of language difficulties. There may be important differences between restaurants in France and in your own country, including what foods are offered and how they are prepared. Types of menus Le menu and la formule refer to the fixed-price menu, which includes two or more courses (with limited choices for each) and is usually the least expensive way to eat out in France. The choices may be written on the ardoise, which literally means slate. Ardoise can also refer  to the specials board the restaurant might display outside or on a wall at the entrance. The sheet of paper or booklet that the waiter hands you (what English speakers call the menu) is la carte, and anything you order from it is à   la carte, which means fixed-price menu. A couple of other important menus to know are: La carte des vins,  which is the wine menuUne dà ©gustation, which refers to a tasting menu, with small servings of multiple dishes (dà ©guster means to taste) Courses A French meal may include numerous courses, in this order: Un apà ©ritif cocktail, pre-dinner drinkUn amuse-bouche or amuse-gueule snack (just one or two bites)Une entrà ©e appetizer/starter (false cognate alert: entree can mean main course in English)Le plat principal main courseLe fromage cheeseLe dessert dessertLe cafà © coffeeUn digestif after-dinner drink Special Terms In addition to knowing how French restaurants list their food items and prices, as well as the names of courses, you should also familiarize yourself with special food terms. Le plat du jour is the daily special (literally, dish of the day), which is usually part of le menu.Gratuit and offert both mean free.The waiter will often add the word petit (little) to his offer: Un petit dessert? Un petit cafà ©?When youre full, say: Je nen peux plus or Jai bien/trop mangà ©. Other Terms To really feel comfortable ordering from the menu in a French restaurant, youll need to learn a number of common terms. The list below includes almost all common terms you would need to know to impress your friends while ordering in French. The list is broken down by categories, such as food preparation, portions and ingredients, and even regional dishes. Food Preparation   affin aged artisanal homemade, traditionally made la broche cooked on a skewer la vapeur steamed letouffe stewed au four baked biologique, bio organic bouilli boiled brl burnt coup en ds diced coup en tranches / rondelles sliced en crote in a crust en daube in stew, casserole en gele in aspic/gelatin farci stuffed fondu melted frit fried fum smoked glac frozen, icy, glazed grill grilled hach minced, ground (meat) maison homemade pol panfried relev highly seasoned, spicy sch dried truff with truffles truff de ___ dotted/speckled with ___ Tastes   aigre sour amer bitter piquant spicy sal salty, savory sucr sweet(ened) Portions, Ingredients, and Appearance   aiguillettes long, thin slices (of meat) aile wing, white meat aromates seasoning ___ volont (e.g., frites volont) all you can eat la choucroute sauerkraut crudits raw vegetables cuisse thigh, dark meat minc thin slice (of meat) fines herbes sweet herbs un mli-mlo assortment un morceau piece au pistou with basil pesto une pole de ___ assorted fried ___ la pure mashed potatoes une rondelle slice (of fruit, vegetable, sausage) une tranche slice (of bread, cake, meat) une truffe truffle (very expensive and rare fungus) Typical French and Regional Dishes aoli fish/vegetables with garlic mayonnaise aligot mashed potatoes with fresh cheese (Auvergne) le buf bourguignon beef stew (Burgundy) le brandade dish made with cod (Nmes) la bouillabaisse fish stew (Provence) le cassoulet meat and bean casserole (Languedoc) la choucroute (garnie) sauerkraut with meat (Alsace) le clafoutis fruit and thick custard tart le coq au vin chicken in red wine sauce la crme brle custard with a burnt sugar top la crme du Barry cream of cauliflower soup une crpe very thin pancake un croque madame ham and cheese sandwich topped with fried egg un croque monsieur ham and cheese sandwich une daube meat stew le foie gras goose liver ___ frites (moules frites, steak frites) ___ with fries/chips (mussels with fries/chips, steak with fries/chips) une gougre puff pastry filled with cheese la piprade tomato and bell pepper omelet (Basque) la pissaladire onion and anchovy pizza (Provence) la quiche lorraine bacon and cheese quiche la (salade de) chvre (chaud) green salad with goat cheese on toast la salade nioise mixed salad with anchovies, tuna, and hard boiled eggs la socca baked chickpea crpe (Nice) la soupe loignon French onion soup la tarte flambe pizza with very light crust (Alsace) la tarte normande apple and custard pie (Normandy) la tarte tatin upside down apple pie

The Section Discuss Of The Internationalisation Process

The section discuss of the internationalisation process of case firm 4 â€Å"Delta†. Delta is one of the largest ICT firm in Nigeria and Sub-Saharan Africa and most capitalised ICT firms in Sub-Saharan. Delta is chosen as one of the case firms for the following reasons (a) Delta is a pioneer and one of the largest ICT firms in Nigerian (b) Delta is one of the few Nigerian firms with subsidiary in East Africa (c) Delta is the most capitalised ICT firms in Sub-Saharan Africa (c) the firm has subsidiaries in 3 countries and operations in several countries across Africa (d) the firm is an example of how a business business can envolve from been a local firms to internationalise (e) Delta is in a emerging sector of the Nigerian econony as†¦show more content†¦While much attention was given to improve communication with the outside world, less attention was paid to enhance and developed the internal communication (Ogunsola Aboyade, 2005). Hence, the evolution and growth of the Nigerian ICT sector to some extent is associated with the indigenization decree promulgation of 1977. That decree however, led to increase in the number of indigenous computers dealers and merchants in the country, which prompted a more aggressive marketing by the retailers. Which in turn resulted and stimulated a significant aggressive awareness in computer techonolgy and usage in the country (Ministry Of Communication Technology, 2012). The amendment of the ICT law in 1992, according to Odufuwa (2012) changed the face of ICT in Nigeria the removed the control of the sector from the government ministries to two new regulatory bodies ( the NBC and NCC). These law opened ICT sector and market to the private operators that enable entreprenuers in the IT emerging sector such as DELTA to emerged even at a time when the sector was still under-developed sector. Prior to transition to the democratic rule in 1999, the ICT sector was still undevelo ped and the need to reform the sector expedited the Government to commence on major reforms in the sectors. Subsequent policy deregulation and policy adoptation by the Government in the early 2000’s in the sector such as the National Telecommunications Policy (NTP) 2000, National Information TechnologyShow MoreRelatedThe Internationalisation Of Emerging Market Multinationals ( Emncs )1621 Words   |  7 PagesThe study of the internationalisation of emerging market multinationals (EMNCs) has gained prominence in the last two decades, as a result of increased internationalisation of firms from emerging markets (EM). These internationalisation phenomena have resulted in a surge of interest from international business (IB) scholars (Cavusgil,1980; Hoskisson, Eden, Lau, Wright, 2000; Jormanainen Koveshnikov, 2012). 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Design/methodology/approachRead MoreInternalisation of Spanish Fashion Brand Zara8711 Words   |  35 PagesINTERNATIONALISATION OF SPANISH FASHION BRAND ZARA Carmen Lopez Ying Fan Brunel Business School Brunel University Uxbridge UB8 3PH England +44-1895-267239 Key Words Internationalisation, fashion retailing, market entry, branding, international marketing, Zara 1 INTERNATIONALISATION OF SPANISH FASHION BRAND ZARA ABSTRACT Purpose Research on the internationalisation of retailing has been mainly focused on market entry issues. This paper attempts to examine the internationalisation processRead MoreCultural Elements Of The Decision Making Of Multinational Organizations2428 Words   |  10 PagesThis paper is divided into two main sections. Firstly, in order to answer the question, the literature review was written. It aims to provide background on different theories which focus on internal and external elements of culture in the business decision-making process. Furthermore, these theories have been applied to the famous Qatari cafà © in London, ‘Chapatti and Karak’. This is followed by the conclusion, which summarises this research. In another section, a reflective journal is included, withRead MoreConstructivism, Symbolic Interactionism And Social Conflict Theory1509 Words   |  7 PagesSuch theoretical approaches of functio nalism, symbolic interactionism and social conflict theory allow us to critically analyse and discuss the importance of globalisation, giving deeper insight into this social phenomenon. Globalisation according to Giddens is the intensification of worldwide social relations which distant localities in such a way that local happenings are shaped by an event occurring many miles away and vice versa (1990, p.64). Due to the advancement in technology, globalisation

Where Lives Of The Saints By Nino Ricci And The Color...

What makes reading so unique? There are several reasons as to why reading can be so interesting. It allows our brain to go wild and live a thousand lives. We are given the opportunity to live a different life and understand what life is like in another person’s shoes. Reading several books also gives you the chance to compare and contrast books. For example, I have been reading two novels with a clear theme of tragedy. The novels I read where Lives of the Saints by Nino Ricci and The Color Purple by Alice Walker. In these stories I was able to recognize the common theme and I was also able to look at the several similarities and differences in the book. Overall, in this essay, I will be comparing Cristina from Lives of the Saint to Celia†¦show more content†¦This is seen as a sin in her community, which shows us that she is not religious. This is very different to Celia’s character because she is someone who is very religious. Celia believes that god is in eve rything and believing in god can lead to happiness. Celia’s religiousness is shown throughout the novel because she begins all her letters with â€Å"Dear God.† Celia’s religiousness is also shown because she goes to church. This is shown in the text when it states â€Å" The women at church sometime nice to me. Sometime not.† (Walker 43) This quotation shows us that Celia is at church, which is something that Cristina would never do. Cristina would never think about going to church because of her beliefs towards religiousness. However, even though Celia’s view change throughout the middle of the story where she stops writing to god she is once again able to recognize that god is very important with the help of Shug. Cristina however is a character who saw god as evil throughout the entire novel. She never followed the rules of her religion whereas Celia would always follow the rules of her religion. Overall, the beliefs and values of Celia and Cri stina are very different when it comes to their view on religion. Cristina is a character who does not believe in god or follow the rules of her religion while Celia is a character who believes that god is very important. There were also many similarities I

Tone Interpretation for a Rose for Emily Free Essays

Teegan Brock Brad Nelson Luke Ziegler Trevor Magerowski Paul Reid English Comp 2 March 18, 2013 Insane Asylum for Emily The short story,† A Rose for Emily† written by William Faulkner has a distinct tone that helps depict the overall theme of how a woman unloved by her father falls into the dark treacherous depths of insanity. In the beginning of the story Emily lived with her father. Her father drove away all of the men in her life so she never found love. We will write a custom essay sample on Tone Interpretation for a Rose for Emily or any similar topic only for you Order Now Also her father was very overbearing and basically the only person that she ever grew to know personally. Her father cut her extended family off from her so she never was very social. Once her father died she was alone. She had no one except her servants and she was very lonely which probably drove her into partial insanity. She was very used to self-pity because her father was a very big man in the community so once he passed away she never had to pay taxes so she was basically exempt from society. After her father died she started to see more of people such as her cousins that her father drove away when she was alive. She found love in a guy named homer that went south after she found out about his homosexuality. Faulkner does a good job of using a dark tone and making Emily almost seem unsociable and unlovable to a point where nobody wants to be in her life. Homer basically was the straw that broke the camel’s back and drove her deep into insanity. After Emily finds out about her sexuality she goes to the store to buy poison. The tone in the story makes it near impossible to predict what she was going to do with the poison. The store keeper asked her what she needed it for and she refused to tell him and bought it anyway. She then bought a silver toilet set with her initials engraved on it and a complete outfit including a night shirt. This shows her insanity because she is buying him stuff when he clearly does not love her. This in turn might be the reason for her buying the arsenic because he left when the cousins came and she clearly was upset about it. Late in the story Emily’s house started to smell horrid and it was disturbing the community. Because, of her social status and her reputation for being the crazy, grumpy old lady the town refused to take action and disturb her. Thirty years passed the smell continued so the town just sprinkled lime to cover up the smell. After she passed away they went upstairs to her room and discovered homers dead body. This story and the overall tone clearly pleads the case of Emily’s insanity because they found her hair on the indented pillow lying next to homers body. This showed that she slept in the bed with him. She hid that body for 30 years and lived with the smell. The authors tone made it easy to depict the theme that Emily was drove into insanity by her father and never being able to find love and be social with other people. To quote the great W. C. Fields â€Å"No doubt exists that all women are crazy; it’s only a question of degree. † And in Emily’s case it’s the highest degree. How to cite Tone Interpretation for a Rose for Emily, Papers

Foie Gras free essay sample

Not many people may know what foie gras is, but the controversy surrounding it has left an enormous mark in the culinary world. Foie gras is considered a French delicacy that is made up of the liver of a duck or goose that has been specifically fattened. The dish itself is not reason of debate, but rather, it is the technique that is used to create this delicacy. The fattening of the duck or goose is typically achieved through force-feeding the animal with corn. More specifically, workers are jam pipes down male ducks’ or geese’s throats up to three times daily and force as many as four pounds of fat and grain into the animals’ stomachs. This causes the bird’s livers to bloat and expand up to ten times their natural size. Due to their enlarged and heavy livers, many birds struggle to stand on their own and some even rip out their own feathers and eat each other out of stress. This sparks the argument of whether or not this is animal cruelty. Unsurprisingly, France is the leading producer and consumer of foie gras. But that does not necessarily mean that France is the only place where you can find and taste the controversial dish. In the United States, farms produce up to 340 tons and supply most of the domestic market where foie gras is sold generally through restaurants. The 340 tons come from only two companies in America; Hudson Valley Foie Gras, New York, and Sonoma Foie Gras, California. Normally, the French preparation of foie gras is done over low heat, due to the fact that fat melts faster from the traditional goose foie gras than the duck foie gras produced in most other parts of the world. In American and other newer preparations, commonly using duck foie gras, have more recipes and dish preparations for serving foie gras hot, rather than cold. In Hungary, goose foi gras is traditionally fried in goose fat. It is then poured over the foie gras and left to cool. It is eaten warm, after being fried or roasted, with some chefs smoking the foie gras over a cherry wood fire to enhance flavor. In other parts of the world, foie gras can be served in dishes such as foie gras sushi rolls, in various forms of pasta, alongside steak tartare, or even as simple as atop a steak as a garnish for the dish. The production of foie gras is what makes this dish controversial. The force-feeding procedure and the possible health consequences of an enlarged liver are both what causes people to question the production of foie gras. Many countries and other areas have created laws against force-feeding or even the sale of foie gras due to how it is traditionally manufactured. Modern foie gras production typically has the force-feeding process take place from 12 to 18 days before the slaughter occurs. The duck or goose is normally fed a restricted amount of corn mash through a tube inserted in the animal’s cuticle-lined esophagus. Because of the force-feeding process, foie gras production has been banned in some nations. Some members of the European Union, Turkey, and Israel have all created laws to prevent the cruel production of foie gras. Predictably, the foie gras main producers argue that force-feeding these birds are not uncomfortable for the animals and isn’t dangerous to their natural health. A key contributor to banning the process of foie gras has been PETA. People for the Ethical Treatment of Animals, otherwise known as PETA, is the largest animal rights organization in the world. There are more than three million members and supporters of this organization. The attention of PETA focuses on the four areas in which the greatest numbers of animals suffer the most intensely for the longest periods of time; on factory farms, in the clothing trade, in laboratories, and in the entertainment industry. PETA works through public education, cruelty investigations, research, animal rescue, legislation, special events, celebrity involvement, and protest campaigns. Among PETA and other active leaders to stop the production of foie gras, Temple Grandin stands out significantly. Grandin describes a foie gras farm she visited in France as â€Å"hideous. † Although she did not visit Hudson Valley Foie Gras in New York, her confirmed view is that if the ducks are aggressively evading the force feeder, this obviously indicates that force-feeding animals is cruel. Major cities and states in America have already made moves to prevent the production of foie gras. The first in the United States to voice out their opinion on the animal cruelty was Chicago. On April 26, 2006, Chicago City Council voted to make Chicago the first city in the country to outlaw the sale of foie gras. The ban makes restaurants and retail stores subject to a fine of $500 for selling foie gras. Another major state that has decided to ban the production of foie gras is California. The California foie gras law is a California State law enacted in 2004 that prohibits the force-feeding of a bird for the purpose of enlarging the bird’s liver beyond normal size as well as the sale of products that are a result of this process. This outlaws the traditional method of producing foie gras in California and the law will go into effect on July 1, 2012. As far back in history as 2500 BC, ancient Egyptians learned that birds could be fattened by forced overfeeding them, and soon began this practice regularly. Whether the Egyptians predominantly sought after the fattened livers of these birds as a delicacy remains unknown to this day. This practice of overfeeding birds eventually spread from Egypt to the Mediterranean. Although this process was practiced for some time now, it was not until the Roman period that foie gras began to be mentioned as a distinct food. Once the Roman empire was over, goose liver practically disappeared from European cuisine. The tradition was preserved by the Jewish and they carried this culinary knowledge as they migrated farther north and west to Europe. Because of the strict Judaic dietary law, Jews were not allowed to use lard or butter as cooking mediums. Jewish cuisine used olive oil in the Mediterranean, and sesame oil in Babylonia, but neither cooking medium was available in Western and Central Europe. The only option left for the Jews was to use poultry fat, which could be largely produced by overfeeding geese. Soon, the delicate taste and flavor of geese liver became very appreciated. Although foie gras may be considered a delicacy in France, it does not change the fact that the production of it is inhumane and wrong. There is a reason why all this controversy surrounds the small dish of foie gras. To force-feed living organisms is considered brutal torture, and multiple places all over the world have already took action against the practice of producing foie gras. I would not be surprised if by ten years foie gras be banned all over the world. This delicacy can still be appreciated by culinarians around the world, but one cannot turn a blind eye to way that it is produced.