Macbeth as a Tragic Hero in William Shakespeares Play Essay

Macbeth as a Tragic Hero in William Shakespeares Play The play ‘Macbeth’ by William Shakespeare charts the rise and fall of the Scottish general Macbeth, through a tale of treachery, deceit and death. First performed in 1606 ‘Macbeth’ is inspired by a story of the Scottish monarchy. A tragic hero is one who at the outset is not wholly good or bad but has a character fault that causes them to make tragic mistakes resulting in their eventual downfall. ‘Macbeth’ is a renaissance tragedy and we can see that Macbeth’s decisions to move away from war hero to noble aggressor as an example of him being an archetypal renaissance tragic hero. We can define ‘Macbeth’ as a renaissance tragedy because Macbeth†¦show more content†¦The difference between kingship and tyranny is highlighted in this play from the outset. King Duncan is a virtuous king who always puts the needs of his subjects before the needs of himself, whereas Macbeth as King is solely concerned with his own needs. The three main causes of tragedy as identified by Aristotle, a Greek philosopher, are all contained within ‘Macbeth’. The first of these causes is revenge, which is shown by MacDuff as he sets out on a quest to avenge the murder of his kinsman Duncan. Secondly, a fall from greatness or De Casibus is clearly shown by Lady Macbeth, who at the start of the play is possibly the strongest character but throughout the course of the play degenerates into madness resulting in her suicide. Finally and most importantly of all ambition is clearly shown as the driving force behind the murders of Duncan and Banquo. By exploring revenge, De Casibus and ambition Shakespeare transforms ‘Macbeth’ from a historical play into a tragedy. The tragedies of William Shakespeare often include a tragic hero. A tragic hero is one who brings about his own ruin and the ruin of those he loves. The tragic hero is not necessarily evil; he is simply human and has human flaws. Often there is a fatal flaw which leads to his downfall. In the play ‘Macbeth’ the tragic hero is the central protagonist, he is tempted by the chance to take theShow MoreRelated Shakespeares Macbeth and Hamlet as Tragic Heroes Essay893 Words   |  4 PagesMacbeth and Hamlet as Tragic Heroes      Ã‚   William Shakespeare has written many literary works - from his sonnets to his plays, each has its own individual characteristics.   One popular characteristic that comes from his plays is the tragic hero.   The audience can always relate to the tragic hero and the many trials he faces.   Macbeth and Hamlet are just two of Shakespeares plays that involve the tragic hero.   Through their nobility, tragic flaws, and dignity Macbeth and Hamlet prove to beRead MoreDefining a Hero in Shakespeares Macbeth1308 Words   |  5 Pagesdefines a tragic hero, he or she may claim that it is a hero of high class that possesses unprecedented courage and exceedingly strength; thus, a hero who also suffers a calamity of their own downfall and ultimate death through their tragic flaw. 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He responds by saying, â€Å"By Sinel’s death I know that I am thane of Glamis/ but how of Cawdor†(I, iii, 70-73)? At first, he does not realize to earn this title what he must do, but when he realizes he is taken aback. His bewilderment prefiguresRead MoreWhat Are The Similarities Between Macbeth And Othello1267 Words   |  6 PagesWilliam Shakespeare is the playwright in which the works of Macbeth and Othello are written . These works are both written in Shakespeares signature style of tragedy where a character experiences a reversal of fortune at the hands of their own actions. A true tragic hero is a character who is admired while being flawed; has both good and evil characteristics; experiences a hamarti a, a moral mistake or ignorant error; is given an opportunity for redemption yet continues refusing; experiences theRead MoreMacbeth as a Tragic Hero985 Words   |  4 Pages In William shakespeare’s Macbeth,Macbeth is a classic example of a tragic hero in shakesperean work.Macbeth display the major characteristics of a tragic hero throughout the play until his tragic end.The play potrays Macbeth as a lost cause by showing how he fell from being a honest and just man who fought for whats right, to a cruel,superstitious,ambicious dictator.In william shakespreares Macbeth,Macbeth is a tragic hero because he compromises his honor and negates his moral values in orderRead MoreEssay on Shakespeares Macbeth as Tragic Hero623 Words   |  3 PagesShakespeares Macbeth as Tragic Hero      Ã‚  Ã‚   Shakespeares Macbeth follows the journey of nobleman Macbeth that starts with him as Thane of Glamis and ends with him as King of Scotland. 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Analysis of Kumau Brathwaites Dream Haiti - 2374 Words

The short story is a literary genre of fictional, prose narrative that tends to be more concise than longer works of fiction such as novellas and novels. Short stories have their origins in oral story-telling traditions and the prose anecdote that comes rapidly to its point. Within Caribbean literature, contemporary writers are attracted to this form. According to Jeremy Poynting this is perhaps due to â€Å"an urge to tell stories that remain closer to an oral tradition of storytelling than is the case in Western cultures,† (2) since the writer is more capable to bring out his voice â€Å"in the short story than in more extended works of fiction† (2) One such author is Barbados born, L. Edward Kamau Brathwaite. Throughout his adult life he has†¦show more content†¦For nearly four centuries, sugar production was the primary source of income to all of the Caribbean states and up until the eighteenth century made Haiti (Saint Domingue) the wealthiest Caribbea n island. The character of Margaret Azuchar comes â€Å"to a firm, political decision pretty soon after that-about commanding heights of the economy and level playing fields and light at the end of the tunnel.† (106) One could therefore surmise that the character embodies all the rulings of the colonial power in the faà §ade of an Afro-Caribbean muse. The faà §ade is also suggested through the use of light/dark imagery where the â€Å"light at the end of the tunnel† blinds the collective voice from seeing the absolute truth. Additionally, there is the reference to French historical features such as â€Å"Murat† and â€Å"Gregoire.†(102) Both these figures were key to Napoleon Bonaparte’s rule; Murat being his brother-in-law and Henri Gregoire being a priest who advocated for equality of the Blacks. In the story the narrator says that the â€Å"Sun Bryan† â€Å"looked like a smiling triangle made out of tinnin as if he was the work o f Murat Gregoire or Marshal.†(102) Once again it seems to be another imagery of false hope as further down he proclaims that it must be â€Å"a sheet of soff metal or a life of cardboard.† (102) The mention of the historical figures once again ties in the colonial past of Haiti to the present predicament of the â€Å"drowning† Haitians. The sad

Bo Jackson Speech Free Essays

The context Boo uses is he talks about his struggle growing up and how he got out of his comfort zone and overcame this problem. Boo also uses the method Extemporaneous to give his speech, he has a brief outline and he has taken time to go over his speech. While analyzing this speech my purpose is to watch Boo and his physical and visualization in his speech. We will write a custom essay sample on Bo Jackson Speech or any similar topic only for you Order Now While giving Bob’s speech in the beginning he had very poor eye sight, he was limited with his eye sight because he was reading off f his paper. Boo did get better as his speech went on and he eventually stopped looking at his paper. He also was fair when it came to gestures, but his poster was great. Bob’s appearance is good he is clean cut and wearing what everyone else is at the graduation. At times Boo showed no facial. He did not have and visual aids other than put an image in your head and making you think you can achieve your goal. Boo did not lack energy he had the crowd involved with his entire speech, and he had no problems with his microphone. One thing Boo did lack Is his vocal delivery; at times his voice would get scratchy and be had to hear. His voice was monotone at times, but he managed to work some energy into his voice. In the beginning of the speech he took a few vocalizes pauses and at the end It was hard to understand him for about ten seconds. Bob’s speaking volume was good I would say he was normal at about 140 wimp and he messed on one or two words. His articulation was good he made sense and was always on topic with his speech and he did not have any articulation errors. Boo did a great Job on the beginning and ending on his word pronunciation. I did not notice any dialect, he did not miss pronounce anything so bad it made everything hard to understand. Bob’s speech was not choppy nor was It smooth. Boo made a few mistakes early on In his speech but he made up for them at the end. He was reading off of his outline a lot In the first minutes of the speech. There for that made his speech choppy and he had a lack of eye sight. Boo could have worked on his fluency to Improve his speech. Boo was effective In his message peaking to the graduating class of 2009. He got his message across by having a great worded speech and Influencing the graduating class to be the best they can be. Bob’s speech was the perfect length to get his point across say everything he needed to say and not lose his audience. Over all I thought Boo Jackson had a great speech, but his could Improve himself by knowing his speech better and being more fluent with his speech. Boo Jackson Speech By sukiyaki’s problems with his microphone. One thing Boo did lack is his vocal delivery; at times e took a few vocalizes pauses and at the end it was hard to understand him for bad it made everything hard to understand. Bob’s speech was not choppy nor was it smooth. Boo made a few mistakes early on in his speech but he made up for them at the end. He was reading off of his outline a lot in the first minutes of the speech. Worked on his fluency to improve his speech. Boo was effective in his message worded speech and influencing the graduating class to be the best they can be. Bob’s could improve himself by knowing his speech better and being more fluent with his How to cite Bo Jackson Speech, Papers

Culinary Arts Argumentative Essay Example For Students

Culinary Arts Argumentative Essay The mantra of using fresh, local, ND seasonal ingredients at Waters Chew Pansies, as well as other similar New American cuisine restaurants, has greatly changed food served in restaurants and at home, thus creating California Cuisine and a broader movement in the cuisine of the United States. ALICE WATERS Alice Louise Waters (born April 28, 1944) is an American restaurant promoter and co-owner of Chest Pansies, the original California cuisine restaurant in Berkeley, California, as well as the informal Cafe Fanny in West Berkeley. A champion of locally grown and fresh ingredients, she, along with Jeremiah Tower (chef of Chew Pansies from 1972-8), have been credited with creating and developing California Cuisine and she has written or co-written several books on the subject, including the influential Chew Pansies Cooking (written with then-chef Paul Bernoulli). She has also promoted organic and small farm products heavily in her restaurants, in her books, and in her Edible Schoolyard program at the King Middle School in Berkeley. Her ideas for edible education have been introduced into the entire Berkeley school system, and with the current crisis in childhood obesity, have attracted the attention Of the national media. She is a leading advocate Of a multi-billion dollar stimulus package that works to give every child in the public school system free breakfast, lunch, and an afternoon snack. She states that taxpayers should endorse this package because we are already paying for it in terms of our health. Waters advocates eating locally produced foods that are in season, because she believes that the international shipment of mass-produced food is both harmful to the environment and produces an inferior product for the consumer, Waters developed a new view of the importance of food during her first trip to France in 1965. She began to see that some of her peers deprived themselves of good food. Waters is known to believe that its not enough to liberate yourself politically, to liberate yourself sexually you have to liberate all the senses. She believed that eating together was a socially progressive act, one that was under threat from the fifties American TV, frozen-food culture. Waters introduced to America many foods that today may seem commonplace, such as salads of mixed greens. We ever doing those very early on. Think lettuce was my first passion. As bringing seeds over in the early seventies from France and planting me in my backyard, vaunting a French kind of salad, with Fri.. And mach. Im sure I have contributed to the awful demise Of the concept of muscles, just by promoting in many, many, many ways. And now, of course, one Of those big companies has grabbed on to the idea, and they cut up big lettuces and put me in a bag, mix me up, and call me muscles. Who is it- Dole pineapple or someb ody? Personal Alice Waters was born on April 28. 1944 in Chatham, New Jersey. In 1367. He earned her Bachelor of Arts degree in French Cultural Studies from the university of California, Berkeley. She then trained at the Interiors School in London, followed by a year traveling throughout France. She opened Chew Pansies in 1971. Waters has been married twice - briefly to French filmmaker Jean-Pierre Goring: and to Stephen Singer, an importer of Italian olive oil and Chew Panniers wine buyer. Her daughter, Fanny, was born in 1983, and a year later Waters opened a stand-up breakfast and lunch restaurant called Cafe Fanny located at the corner of Cedar and San Pablo in Berkeley. Interest in fresh local ingredients Waters interest in the possibilities of fresh local ingredients was inspired by her sit to prance in the summer of 1964 and, especially, a particular meal she had in Brittany. Ive remembered this dinner a thousand times, says Alice. The chef, a woman, announced the menu: cured ham and melon, trout with almonds, and raspberry tart. The trout had just come from the stream and the raspberries from the garden. It was this immediacy that made those dishes so special. Her Chew Pansies Restaurant web page says: All our produce, meat, poultry, and fish come from farms, ranches, and fisheries guided by principles Of sustainability. Chew Pansies Chew Pansies, established in 1971, is considered to be one Of the most influential dining establishments in the united States. This was the public venue in which Waters could put her culinary ideals into practice, using fresh, local, and seasonal ingredients. The restaurant established working relationships with loca l farmers and suppliers in order to do so. It also launched the careers of many notable chefs, including Jeremiah Tower, and Paul Bernoulli. Counter-claim Jeremiah Tower has often credited Alice Waters with the invention of the then new style of California Cuisine, He left Chew Pansies in 1977 and began an important career on his own. From 1978 to 1981 he worked at other Northern California restaurants, like Venetian in Big Sure and Balboa Cafe in San Francisco, He also taught briefly at the California Culinary Academy during the schools earlier years, around 1978. Tower opened his own restaurant, the widely acclaimed Stars in San Francisco; it was a business partnership with the same investors involved in another popular restaurant called Santa F-e Bar and Grill in Berkeley, California. Tower knew the chef who opened Santa Fee Bar Grill, as he was a former colleague at Chew Pansies, Tower has criticized Waters for aging most, it not all, the praise and credit for the acclaim of Chew Pansies: furthermore, he seems to criticize her for taking credit for the primary leadership in the new California Cuisine movement and the American Culinary Revolution. . He also questions Waters role as an actual chef in the kitchen, implying that she has not cooked in years, then also questions her role in the restaurant altogether. Tower has written about this issue of contention in his book, California Dish: What saw (and cooked) at the American Culinary Revolution (2003), quoting many Of his peers from Chew Pansies for support. Many of these peers have since gone on to other ventures, much as Tower himself has done. Many Of them are equally popular and prolific in the ongoing development of the new California Cuisine or the New American Classics to Which Tower refers. Tower is praised for his contributions by various popular chefs, among them Sara Milton and Jacques Pine. On the back of California Dish the following quotations appear: The food of Jeremiah Tower has always satisfied my belly and my soul. He was there from the start and is more qualified than anyone else to tell the story of the American food revolution of the last hairy years -Jac ques Pine California Dish delivers on the double meaning implicit in its title it serves up a longtime insiders juicy perspective on the key players of the American culinary revolution -Sara Milton The Kitchen Brigade Rationale The professional cook may work in kitchens large enough to use the full kitchen brigade down to one or two cook operations. Knowing the evolution of the brigade and the duties of each department or apart will help the cook to find his place in any kitchen. Learning Outcome When you complete this module you will be able to. __ Discuss the evolution and duties of the kitchen brigade. Resources http://www. Fodder Renee. Com/HTML/wgeorgesaugusteescoffer. HTML http://en. Wisped. Org/Wick/Scoffer http://www. Dereference. Com/HTML/humanitarianisms. HTML http://view. Geocities. Com/Naperville/SASS/creme. HTML Learning Objectives Here is what you will be able to do when you complete each step. 1. Cite deconstructions of Creme to cooking. 2. Discuss the contributions of Scoffer to classical cooking. 3. Cite the duties of each of the major positions in the classical brigade. 4. Explain modern variations of the classical brigade. Performance Evaluation To show that you have mastered this task, here is what you will be asked to do: Complete module assessment. A good man is hard to find 2 EssayIs the chef when the chef is away. Helps the chef with menu development, scheduling, purchasing and any of other responsibilities of running the kitchen. Is often the expediter as well Chefs De partier (station chefs) roughly equivalent to our current line cooks. In a large institutional kitchen like the hotel operations that Scoffer ran, specialization loud be key, hence the incredible number of possible stations. Now, many of these stations are lumped together in the normal restaurant, and even large hotel operations dont usually have this level of specialization. We also now seem to make the distinction, rightly or wrongly, to calling them line cooks instead of station chefs. Without further ado, here are the positions: Saucier (saute station chef) This is the guy or gal who you see sweating over the stove with multiple saute pans making your pasta, your pan-fried meats, etc, This is often the most emending job on the line because of the quantity and variety of dishes that the saute person encounters. Not only does the saute often times build sauces right in the pan, he or she also has to time dishes to come out with the rest of the line and also has to finish many dishes in the oven. Thats a lot of logistics to keep track of and a lot of skill involved. Poisoned (fish station chef) One of those positions that you dont see these days. Has been absorbed into Other positions. Geraldine (grill station chef) This position is usually combined with the rotisserie roast station chem.. This is your broiler (for steakhouse mavens) or your grill cook for burger places. This position is key for obvious reasons if the meat isnt cooked properly, chaos occurs. Food costs skyrockets, guests cant eat in a timely fashion. Titers crumble basically civilization as we know it deteriorates into a disaster movie. Fritterer (fry station chin This position is sometimes called the man in the middle. In most standard kitchens the saute chef will be on one side, the fry cook will be in the middle and the broiler cook will flank him. The fry cook does more than just fry stuff though. He or she might pick up tasks from either end. There are certain dishes that he or she will be responsib le for. Its an anchoring-type position because he or she could be considered a floater in a way. They might assist either end it they are getting pounded. Pottage (soup station chef) -This task is usually handled by other positions, The chef might take it as a personal project, dish it off to the souse Chest, or assign various personnel to the task. He or she might very well have a soup specialist but that will be only part of their responsibilities. Usually, it would be the responsibility f a dedicated prep person or persons, cooks Who do a lot of the basic tasks that have to be done cutting veggies and potatoes, preparing stocks and sauces needed en mass, cutting meat, etc. Legume (vegetable station chef) once again, not really used in the modern kitchen. This would be handled by prep cooks and various line cooks depending on the dish. Entireties (for lack of a better word, intermezzo or entree chef)- In Scoffers time, this was often a combination of the previous two positions. They handled things served after the roast course (veggies, fruits or sweet items like sorbets). Boucher (butcher). Pretty obvious here. Cuisine (cook) sort of a catch-all term. Might have a specific dish to prepare, or might be a utility person. Garden-manger (pantry chin in charge Of the cold line, i. . The pantry. The pantry is where you get the salads, cold appetizer, pats, cold cuts (charcuterie), terrines, hors doeuvre, and in some kitchens is in charge of breakfast. In most kitchens, you have line cooks that are in charge of setting up the cold line. Garden. Manger per SE is a vanishing position. This is usually just a part of the supervisory area of the chef and souse chef. But TTS still an important position in many large hotel operations. Ay the way, its pronounced guard monogamy, not guard manager, Carson De cuisine (prep cook). Pretty selenographer. Does all of the grunt (yet important) work. Takes big things and makes them small. Makes things in quantity. Usually is off to themselves doing their thing. Outran floater. Works where needed. There are also deem-chefs (assistants or literally little chefs) and commit (no, not communists, but apprentices). And then we come to the baked section. Im going to throw them all into one description starting with the main person: Patisserie (pastry chef). The big dog of desserts, the patsy of pastry, the baron of baked goods, We still have this position in some restaurants and in every decent sized hotel operation. This is the chef responsible for all baked goods. On the organizational chart, he or she is basically equal to the souse chef and they answer to the chef. In modern operations, they usually handle all of the baking and they might have an assistant. In Scoffers System, it was broken down this way ballooner (bread baker), connoisseur (candies and petit fours), glacier (chilled and frozen desserts) undecorated (special cakes, showpieces, cake decoration, etc. ). Finally we come to the two most important positions in the kitchen plunger (dishwasher) and narration (pot and pan washer). These positions are the grease on which the kitchen runs. Without them, everything fails. There are also two auxiliary positions that, even in Scoffers day, werent that common and were usually performed by others. They are Barbour (expediter) and communal (preparer of the staff or family meal). And now you know the basis for our modern kitchen, thanks to Scoffer, who codified the design of the modern kitchen and who is responsible for the traditional Moot and cold line arrangement of most modern kitchens.