A Feminist Perspective of Othello
Throughout the length of Shakespeare’s tragedy Othello there is a steady undercurrent of sexism. It is originating from not one, but rather various male characters in the play, who manifest prejudicial, discriminatory attitudes toward women.
In the opening scene, while Iago is expressing his hatred for the general Othello for his having chosen Michael Cassio for the lieutenancy, he contrives a plan to partially avenge himself (“I follow him to serve my turn upon him”), with Roderigo’s assistance, by alerting Desdemona’s father, Brabantio, to the fact of his daughter’s elopement with Othello: “Call up her father, / Rouse him: make after him, poison his delight [. . .] .” Implied in this move is the fact of a father’s assumed control over the daughter’s choice of a marriage partner. Iago’s warning to the senator follows closely: “'Zounds, sir, you're robb'd; for shame, put on your gown; / Your heart is burst, you have lost half your soul.” This statement also implies that the father has authority over the daughter. Brabantio’s admonition to Roderigo implicitly expresses the same message:
The worser welcome:
I have charged thee not to haunt about my doors:
In honest plainness thou hast heard me say
My daughter is not for thee [. . .] . (1.1)
Iago’s continuing earthy appraisals of the situation all seem to bestow upon the father the power to make decisions for the daughter. Roderigo even calls Desdemona’s action a “revolt” against paternal authority: “Your daughter, if you have not given her leave, / I say again, hath made a gross revolt [. . .] .” Upon verifying the absence of his daughter from the home, Brabantio exhorts all fathe...
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...view, LXIV, 1 (Winter 1956), 1-4, 8-10; and Arizona Quarterly (Spring 1956), pp.5-16.
Mack, Maynard. Everybody’s Shakespeare: Reflections Chiefly on the Tragedies. Lincoln, NB: University of Nebraska Press, 1993.
Muir, Kenneth. Introduction. William Shakespeare: Othello. New York: Penguin Books, 1968.
Neely, Carol. "Women and Men in Othello" Critical Essays on Shakespeare's Othello. Ed. Anthony G. Barthelemy Pub. Macmillan New York, NY 1994. (page 68-90)
Shakespeare, William. Othello. In The Electric Shakespeare. Princeton University. 1996. http://www.eiu.edu/~multilit/studyabroad/othello/othello_all.html No line nos.
Wayne, Valerie. “Historical Differences: Misogyny and Othello.” The Matter of Difference: Materialist Feminist Criticism of Shakespeare. Ed Valerie Wayne. Ithaca, NY: Cornell University Press, 1991.
Ekici, Sara (2009). Feminist Criticism: Female Characters in Shakespeare's Plays Othello and Hamlet. Munich: GRIN Publishing.
When choosing a famous culinarian I probably should have chosen someone a bit more famous like Paula Deen, Gordon Ramsey, or Anthony Bourdain; (at least that way I would have a plethora of bios, summaries, and different multi medias to work with) who mind you are all amazing chefs and have made great names for themselves. But they are all “cookie cutter” chefs. They each have amazing talent and great TV personalities. But what have any of them done to enhance our industry? what have they done to revitalize a dieing breed? The only thing any of them have done is enhance their own bank accounts and pawn off basic knowledge that should have been passed down from generation to generation. Unfortunately in our fast paced culture no one has time or energy to do anything more than watch people cook on TV and re-heat pre made dishes that have been so processed im not sure they are anything but flavored calories. Its a sad brave new world we live in, which brings me to the main topic of this essay: Alice Waters. I doubt many of you have ever heard of her. She is most famous for her restaurant in my home town of Berkeley California, called Chez Panisse. The restaurant menu changes daily based on whats in season and available. Unfortunately before I can get into all the juicy fun facts about Alice (like how drunk she and mom would get at the bar) Ill have to give you a quick dry briefing on who what where when and why our heroine exists.
From a simple blue collar job to being lifted into something extraordinary, the position of chef has been extremely sought after recently. The stresses of the kitchen have been pushing out the older chefs and getting replaced by young professionals eager to join the trade. Remaining positive in the workplace is vital for chefs in order to prolong their careers in the food
The reality is very different than what they show, the old ways of the hospitality industry had chefs taking apprenticeships under master chefs when they were young as 15, though this practice was done in Europe mostly. Now people have the option of entering into the field either by applying for jobs working their way up the ladder or by entering specialty schools. The US is lucky enough to have a boom in students entering into these culinary schools, they have curriculum that focus on anything in the hospitality industry. Culinary, Pastry, Restaurants management, Hotel services are just a few of the degrees you can focus on in these culinary schools and
OM includes a subgroup of nail infections with dermatophytic fungi known as tinea unguium. The three clinial types of tinea unguium are: distal subungual OM, proximal subungual OM, and superficial white OM (Morris, Gurevitch, & Edwards, 1992).
I believe in the old adage, “treat others as you wish to be treated”, and along with a healthy dose of common sense goes far in producing a healthy work environment. I think a chef can still remain authoritative, but be respectful of your employees’ social and mental needs thus creating a solid team of individuals willing to give it their “all” in the work environment according to the business organization known as Call of the Wild (n.d.). Therefore, as executive chef I would, I think team building is essential through rewards, training, and involvement as well as proper equipment to accomplish tasks. In order to eliminate food waste I would install a POS system at each station, thus giving those staff members the responsibility for their portion of the dish. Employee recognition definitely is a morale builder. Furthermore, I consider policies such as
Forced by predominant men in Elizabethan society, women conform to a facade based on an socioeconomic status rather than character. As expected, women in William Shakespeare’s Othello demonstrate obedience in their behavior in accordance with a man’s expectations. Throughout this tragic play the once formidable Othello, becomes crazed with jealousy based on his ensign 's puppet master. Determined to murder his wife, Desdemona, because of her alleged infidelity, Othello fights against being a cuckold. Critical in Venetian society, Desdemona’s reputation no where compares to her husband’s reputation, which demonstrates a woman’s status as subordinate to men including servants and paramours. William Shakespeare reveals the influential males in a woman 's life govern the way the world
Neely, Carol. "Women and Men in Othello" Critical Essays on Shakespeare's Othello. Ed. Anthony G. Barthelemy Pub. Macmillan New York, NY 1994. (page 68-90)
During the Elizabethan era women had a status of subordination towards men. They had a role to marry and oblige to their husband’s wishes. Shakespearean literature, especially illustrates how a woman is psychologically and physically lesser to their male counterpart. The play, Othello, uses that aspect in many different ways. From a Feminist lens others are able to vividly examine how women were subjected to blatant inferiority. Being displayed as tools for men to abuse, women were characterized as possessions and submissive; only during the last portion of the play did the power of women take heed.
By this time everybody sitting around her was like that is so cool. Everybody was really into what Sami said, and as the days went by they acting almost as if she was a god and they had to follow her everymove.
In order to get a greater sense of the food personality attributes, three episodes from each show’s current season were analyzed to examine the personalities’ mannerisms and culinary identity. These attributes and characteristics were coded and analyzed (see Table 2). Content analysis started with cursory examination of the television episodes. I posed two questions during my initial examinations: how do these culinary personalities present themselves as experts in either the domestic or public spheres, and how do these presentations adhere or diverge from the earlier outlined gender culinary stereotypes. This meant looking at the theme of the shows, setting, the appearance and mannerisms of the culinary personalities, and how well these shows convey the tone of the network. While watching, I took note of any personal anecdotes or memories given while the food was being
With education, training and experiences according to the United States Department of Labor, Bureau of Labor Statistics chefs must have a “High school diploma or equivalent” (“Chefs and Head Cook”) plus chefs can read into how “Others receive training at a community college, technical school, culinary arts school, or 4-year college.” (“Chefs and Head Cook”) The most common is having “5 years or more” training (“Chefs and Head Cook”), but they can also have “None” experience (“Chefs and Head Cooks”). Also, “A small number learn through apprenticeship programs or in the Armed Forces.’ (“Chefs and Head Cooks”) This gives chefs many options on how to get into the culinary force with any amount of training. But, as it can be seen, the education needed chefs have to take into account is the work environment. According to the United States Department of Labor, Bureau of Labor Statistics work environments can be anything from “...restaurants, private households, and other establishments where food is served.They often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast paced.” (“Chefs and Head cooks”) The salary and benefits of being a chef, according to the United States Department of Labor, Bureau of Labor Statistics is as high as “$43,180 per year $20.76 per hour” (“Chefs and Head Cook”)
A survey given to forty chefs; for they volunteer to take an occupational stress questionnaire. The results showed a report of higher stress than in previous years. The key variables of stress are excessive workload, feeling undervalued or bullying. The lack of control over demands seems as a strong predictor of lots of stress. Likewise, excessive workload can make a chef go insane or sick. An executive chef carries out big responsibility on its team because his job depends on it. The source is valuable because it gives examples of real chefs in a real life situation. The use of professional chefs and its stories to explain in detail the problems associated with an executive chef. Also, states the consequences a chef might face in the kitchen. Such as, customer complaints or running out of recipe ideas. However, a chef can also struggle with over-eating in the restaurant industry. Lots of hours and passion for cooking fuel the restaurant business. The amount of hours a chef works leads to no breaks or eating healthy. A chef is around food and beverages all the time, yet making it harder not to try a little
Many people dine at restaurants’ and hotels’ but are unaware of the system utilized within the kitchen. They simply go to enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is run by a Kitchen Brigade system (Brigade de Cuisine) which is a hierarchy system invented by Georges Auguste Escoffier to ease and simply the operations of a kitchen. There are two types of kitchen brigade which are the classic kitchen brigade and the modern kitchen brigade. This report aims to explain each of the system, the individuals involved in it and the responsibilities of each person.
working environment of the individual will dictate how they wish to apply the skill. Being a chef can lead to other occupations as well, some which are not directly related to the foodservice industry. Teaching the skills of a culinarian, newspaper columnist or journalist critic. There are many possibilities to a professional chef outside a kitchen environment, learning by contact with other professionals is what professionalism is all about.