Online Newspapers Over Dinner
From accessing newspapers without a subscription to searching for articles and being able to find them with a simple click of a mouse, online newspapers have increasingly evolved over the past decade, through their convenient sources and new innovations. The following discusses these developments and the reasons for popularity and also includes a fictional dinner conversation between experts on these types of publications. My thoughts of this new media are also explored before and after researching the topic.
A drop of sweat trickles down my cheek as I race through my house finalizing plans for the elegant dinner party. Experts from all across the United States will convene at my residence for dinner, socialization, and discussion of online newspapers. Not only have I spent weeks scrubbing every white linoleum tile in my kitchen and waxing all the wooden floors in the house, especially in the dining room, but I also bought a lavish chandelier with glistening crystals hanging down from its frame and porcelain china for a pleasurable dining experience. Actually preparing the food became an entire separate crisis. I knew some of the authors were vegetarians, lactose intolerant, or simply possessed picky eating habits, so I arranged for six different entrées for the guests to choose from in order to satisfy their hunger. I had never gone so far out of my way to please other people, and I prayed that all my hard work and consideration would pay off. My anticipation and anxiety would soon be settled in less than an hour.
By 6:55, five minutes before expected, my first guests arrived. Shannon E. Martin and Kathleen A. Hansen entered my home, displaying typical librarian and p...
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... since the various articles have to be clicked on continuously instead of simply opening to the desired section and they cannot be carried around. Everyone’s eyes widened and mouths dropped even at the conclusion of his ideals, as no one knew exactly what to say next. Finally, as everyone began shouting his or her own ideas and beliefs, a subtle debate turned into a verbal war. Then, Katz, sat up, thanked me for my hospitality, and proceeded to walk out the door, start up his motorcycle and leave. Again, the same eerie silence plagued the room and gradually, each person changed conversation topics over a white chocolate cheesecake and hazelnut coffee. About an hour later, all my guests began to leave for the evening. Exhausted and overwhelmed by the evening’s events, I sat at the kitchen in awe and wondering how I would ever form an opinion of online newspapers.
Create-a-meal, no my friend, instead you are given the tools to create-a-setting. You are presented with brilliant horses and jubilant music, bright colors and beautiful scenery, a blissful introduction, indeed. Shockingly enough, in the second paragraph it is quickly taken away from you. A dagger penetrates your balloon image. You are told that the smiles and happiness of the city are not genuine. Ursula K.
A common theme in entertainment today is the question “Just because I can, should I do it?” Usually this is applied to moral issues or controversial scientific breakthroughs. Yet, very little of the American public even bother to ask this about food science and production. As long as the food tastes good and is convenient, most people don’t really care. Melanie Warner, overall, was just like most Americans. In her book she documents how a former business journalist became infatuated with the longevity of cheese, guacamole, and other normal American cuisine. It’s a dark hole. Most readers will be horrified and confused with such production methods. While Warner’s book isn’t a scientific study, her neutral style and intriguing investigation
Shapiro talks about his time in the kitchen from when he was a young trainee through to his maturity. Shapiro may be trying to get his point across to food eaters everywhere. While, Berry attempts to encourage people to improve the way they eat by giving them suggestions on what to do, Shapiro inspires to alleviate the misconceptions about food and food preparation, which goes further, in the long run, to convince people about the choices they make about food consumption. The writer avoids any errors of fact and any misinterpretation or misrepresentation of any facts.
It is interesting to note that some of the new Internet regulations contradict International Laws signed by the Chinese government. China signed the International Covenant on Civil and Political Rights in 1998 that states that “Everyone shall have the right to freedom of expression; this right shall include freedom to seek, receive and impart information and ideas of all kinds, regardless of frontiers, either orally, in writing or in print…or through any other media of his choice”.
Increased portion sizes have gone unnoticed by consumers unaware of their unhealthy actions and has become the trend because of its gradual incorporation in our eating habits. In just twenty years, significant differences among the sizes of products can be noticed and most often seen to have doubled(1). Not only are increasing portion sizes reaching dine-out style meals where hamburger, french-fry, and soda sizes are two to five times larger than originals, but they are making their way into the homes of our public. Recipes found in newer editions of Joy of Cooking, a popular home cookbook, shows fewer serving sizes coming from identical recipes of older editions. This can be explained to show that larger portion sizes are to be anticipated from the recipes.
When pondering about what an individual thinks of you, people have varying views. Some people are not concerned; to others it is the most critical matter on their mind. The feeling of being judged is a very potent emotion. Likewise, conformity is one of the largest controversies in today’s society; the behavior of someone in accordance with socially accepted conventions or standards. So if someone personally made his or her expectations on what you should be like evident, would you change? In Matthew Quick’s The Silver Linings Playbook, he illustrates that judgment and expectations conform a person into someone they are not due to their personal identity. This can be seen through a character’s loyalty to another, dominance and the vulnerability it includes, and a character’s love and devotion. Conformity and the reasons for its appearance will be analyzed through samples from Matthew Quick’s bestselling novel.
American sociologist Erving Goffman, who based his dramaturgical approach on Shakespeare in his book Presentation of Self in Everyday Life, is seen as the founding father of impression management research in current social psychology. Social interactions, known as a social exchange between two or more individuals, form the basis for social structure. (Henslin, 2012.) Dating back to classical Greek theatre, the Greek term for mask is pers...
Online started as news in which people would pay a monthly fee, this quickly changed into a free paper, with advertising as the main source of revenue. Online started as an operation that was autonomous and independent of the newsroom, its operations and culture....
On-Line Newspapers and Genre Developmnet on the World Wide Web. Ludnberg, Jonas. 2001. Ulvik : s.n., 2001. Information Research System Seminar.
Weibo is an acronym for a microblog. The company opened in August 2009 and is a rip-off of Twitter. By early 2011 there were over 100 million users (Guobin 50). Even Feng cites many other knock-off popular sites, such as: Google (Baidu), ICQ (qq), Facebook (renren), Twitter (weibo), and YouTube (Youku). These sites have all gained a virtual monopoly due to China’s Internet regulations/filtering (Feng & Guo 344). As Guobin states, everyone has different views on the Internet, most people finding a new sense of freedom (Guobin 51).
Paul Grabowicz. "The Transition to Digital Journalism." Print and Broadcast News and the Internet. N.p., 30 Mar. 2014. Web. 27 May 2014.
The hosts come to our table and escort us to the buffet. The buffet is set up in a different room adjacent to the dining room. A long table is covered with a white table cloth. Large white plates start off the buffet line followed by multiple silver chafers. I pick up my plate and make my way down the line. Apple roasted pork shoulder with pan jus fills the first chafer, with beef tenderloin in the next. As I continue, I scoop garlic whipped potatoes onto my plate along with bacon maple balsamic Brussel sprouts. Continuing with the exceptional staff, bus boys line the room making sure the chafers never run low on their content. I head back to the dining room anxious to begin devouring my
James S. O’Rourke IV, Brynn Harris, Allison Ogilvy: Google in China: government censorship and corporate reputation Journal of Business Strategy Vol. 28 NO. 2 2007
It’s a question that keeps floating around in the public sphere: is print advertising and newspapers dead? The world is becoming more and more fast-paced and although, our want and need for the up-to-date news and breaking stories has not changed, the way in which we consume it has. This background report investigates and explains the downfall of the newspaper and the technological shift to online news. It will also discuss differing opinions of this relevant topic of the future of journalism from a range of reliable primary sources and investigative data.
Newspapers have been around since the early 18th century, gaining prominence after 1790 during the colonial era. Magazines followed right behind newspapers and gained popularity as well, television followed last, booming with popularity in the 1960’s. Television is still the most often used source for news and other information such as the weather. But new forms of mass media are on the rise, such as channels, blogs and podcasts, which have been around since the early 2000’s but are now picking up momentum and gaining prominence as a news source. There are similarities as well as differences between the old media and the new media, and while the new media is more modern and accessible it does not have to push old media out of the picture, the two can be combined for the benefit of the consumers and