Group 8
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The document presents the results of a group project on molecular gastronomy. The group conducted background research on the history and origins of molecular gastronomy. They created a video and surveyed 20 respondents to assess awareness and perceptions of molecular gastronomy. The survey found that most respondents had heard of it through media but had not tried it. Respondents viewed the future potential of molecular gastronomy positively but had concerns about cost, novelty, and food safety. The group analyzed the results and proposed solutions for restaurants and government to increase understanding and adoption of molecular gastronomy techniques.
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On the positive side it has been argued that the Internet provides rapid inexpensive exchange of information. That it enables people to meet, discover information on their own, and learn in ways that are revolutionary and new.
On the other hand, many have argued that the Internet is a big waste of time- there is too much information available on the Internet, which makes it impossible to determine the truth or actual value of that information- resulting in less educated and informed individuals. Online social networking has created isolation of individuals and diminished the strength of social ties and social institutions. Access to the Internet is still limited for some minority groups resulting in inequality, and that some of the information on the Internet is harmful.
However very little commentary or analysis looks at it from the standpoint of social groups- using the information from this week’s lecture (as well as your book and course modules) develop an argument about the Internet and group processes- is the Internet good for group organization or bad? What is social control like on the Internet? What are the consequences of the social control or lack or social control on the Internet for groups? For individuals? For society?
Note: make sure you are using class concepts for these answers. Do not get caught up in the idea of the internet to the point that you forget that the purpose is to discuss class concepts of group behavior. Group behavior theories and concepts were developed using face to face interactions. I want you to apply them to online interactions. Also note social networks in sociology is not the same as the common use of social networks online.
3. We have painted society as mostly compliant and seen studies that indicate that people comply- particularly with authority
However, there is plenty of evidence that people are regularly deviant
In studies 50 to 70 percent of students say they have cheated
Many people commonly cheat- on their taxes, on their partners and spouses, at games
So, is conformity an illusion?
Under what circumstances do you see people are more likely to comply- when are they less likely?
If deviance is so common why is it still not socially acceptable?
Real world application
Step 1 this week- go to the movies (seriously) or watch a movie at home. You can choose a movie if you would like but this week we are talking about socialization, groups, social control and deviance so choose something that you think will work well for that assignment. An ensemble film will b.
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Reference Summary WorksheetReference 1 – Cross-cultural referenc.docx
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Reference 1 – Cross-cultural reference
Citation in APA format (2 pts)
Houghton, S., Hunter, S. C., Rosenberg, M., Wood, L., Zadow, C., Martin, K.,
& Shilton, T. (2015). Virtually impossible: limiting Australian children
and adolescents daily screen based media use.
BMC Public Health
,
15
(1),
1. doi:10.1186/1471-2458-15-5
Key findings (6 pts)
In 2-3 paragraphs, summarize the main findings in your source.
The use of screen based media use (SBMU) has seen a steady increase over the years. Research conducted by American, Australian, and Canadian Health departments have cited concerns on the increasing use of SBMU in children, more specifically children under the age of two. It is recommended by many health professionals that children limit their exposure to SBMU to two hour or less per day. However, today this is proving more challenging as SBMU is not just on television, it is a part of schools, afterschool activities, and at each child’s fingertips with the advancements in smartphones.
Healthcare experts warnings about SBMU have not been heeded. To the contrary, children today, even after the recommendations have been put out, are using SBMU more then ever. For example, over a ten-year period SBMU data was collected on children and the findings showed in increase in screen viewing of all types from 3 hours and 45 minutes to 4 hours and 30 minutes. Other studies from the USA, UK, and Canada, show a similar trend regarding SBMU and children. All three countries have conducted research targeting the percentage of children who accede the two-hour SBMU recommended threshold. In all three countries the research clearly showed that over 50 percent of the children studied regularly used some form of screen-based media more then the recommended two hours.
How do you know that this is a credible/scholarly source? (2 pts)
I retrieved this article from the UMUC Library database searching scholarly articles. The authors and reference list is comprised of subject mater experts in a variety of fields related to this topic of discussion.
Reference 2 – Policy reference
Citation in APA format (2 pts)
Rowan, C. (2010). Unplug—Don’t drug: A critical look at the influence of
technology on child behavior with an alternative way of responding other
than evaluation and drugging.
Ethical Human Psychology And Psychiatry:
An
International Journal Of Critical Inquiry
,
12
(1), 60-68.
doi:10.1891/1559-4343.12.1.60
Key findings (6 pts)
In 2-3 paragraphs, summarize the main findings in your source.
Technology use by children has led to alarming statistics showing obesity and psychiatric disorders on the rise. Today, children’s distractions or medical conditions related to technology use are misdiagnosed and subsequently these children are overly medicated. There are many factors that contribute to kids obesity and psychological issues, but the major contributing factors are less one-on-one time with parents doing out.
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Group 8
- 1. lar ecu ol M my no tro as G (new) Group 8 Lui lai Chu 13203797 Lee Hin Yu 13202669 Hui Wing Shan 13202707
- 3. Objective O To introduce the history and origins of molecular gastronomy O To discover the popularity of this innovation in our society O To study the possibility of future development in our society
- 4. Video
- 5. Background O Molecular gastronomy is the application of physics, chemistry, and biology . science of cooking
- 6. Background Ostarted from an English teacher of cookery, Elizabeth Cawdry Thomas O Proposed a workshop to learn about the physics and chemistry of cooking.
- 7. Web search Search Strategies Web Sites “molecular gastronomy” www.molecularrecipes.com/moleculargastronomywww.molecularrecipes.com top *molecular gastronomy countries www.gayot.com/restaurants/best-us-top10-moleculargastronomy_01us.html molecular gastronomy site: youtube.com www.youtube.com/channel/HCP8EJrZhEVtg intitle:molecularb gastronomy http://www.foxnews.com/leisure/2013/10/21/top-10-molecular-gastronomy-restaurants-in-us/ ?& www.molecularrecipes.com/molecular-gastronomy molecular gastronomy OR food
- 8. Library Search Search strategies Library Resources Library Resources “Molecular Gastronomy” Journal Articles This, H. (2005). Molecular gastronomy. Nature Materials, 4(1), 5-7. doi:10.1038/nmat1303 “Molecular Gastronomy” Magazine Anonymous. (2002). The word molecular gastronomy. SUTTON: Reed Business Information UK. Molecular Gastronomy AND ” technology” Magazine Andrew Hodges. Molecular Gastronomy: Exploring the Science of Flavor. 294 Vol. New York: Scientific American, Incorporated, 2006. Print.
- 9. MIND MAP
- 10. Survey O Objective: To investigate how well respondent know about the molecular gastronomy O Number of responses: 20 O https://qtrial.qualtrics.com/SE/?SID=SV_1yNpHmzfqR4
- 11. Survey Question 1. What is your gender? 2. What is the highest level of education you have completed? 3. Have you ever heard of Molecular gastronomy ( 分子料理 ) ? 4. Do you know how it (Molecular gastronomy 分子料理 ) works? 5. Where do you get this information about Molecular gastronomy ? ( You can select more than one item)
- 12. Survey Question 6. Have you tried it before? 7. How much have you spent on it? 8. How will you rate the future potential(possibility)of it in Hong Kong ?( 0 is the lowest possibility... 9. Will you try it in the future? 10. Have you learnt more about it after finishing our questionnaire?
- 13. Survey result and analysis O →indicates the importance and prevalence of mass media
- 14. Con’t Analysis O Few respondents(3%)have heard from parents or relatives O →implies that the old generation know little about the new technology O This may lead to digital divide (Disparity between people who could well access to the information technology and who could not)
- 15. Survey result and analysis(Q5&Q9) Most of the respondents heard of the technology from the media (e.g. the internet and television) would probably try it in the near future.
- 16. Analysis Restaurants may use TV or the internet as a media to promote the new food technology in the future →arouse the interest of general public
- 17. Survey result and analysis Average rating :60.1 Half of the respondents will probably try the new technology and the above ratings show their positive attitudes towards it.
- 19. Analysis of the reasons Q: Have you tried it before? No.Why? expensive
- 20. Analysis • Other reasons : • the new food technology = a novelty • → little knowledge about it → food safety concern • • people may have a conservative mindset / low confidence on scientific technology.
- 21. Analysis Restaurants Solutions Government Lowering the price → by lowering the production cost . Promotions Provide economic incentives → better development Comprehensive monitoring system → ensure the food hygiene.
- 22. Job Division Name Jobs Lui Lai Chu Web search, Library search, Analysis Lee Hin Yu Mind map , Video ,design , Analysis Hui Wing Shan Objectives ,Background ,Analysis
- 23. Reference O Anonymous. (2002). The word molecular gastronomy. SUTTON: Reed Business Information UK. O This, H. (2005). Molecular gastronomy. Nature Materials, 4(1), 5-7. doi:10.1038/nmat1303 O This, H. (2005). Molecular gastronomy. Nature Materials, 4(1), 5-7. doi:10.1038/nmat1303 O Anonymous. (2002). The word molecular gastronomy. SUTTON: Reed Business Information UK. O Andrew Hodges. Molecular Gastronomy: Exploring the Science of Flavor. 294 Vol. New York: Scientific American, Incorporated, 2006. Print.