How does an erection work and why do they happen spontaneously sometimes
Thursday, January 29, 2009
Erection is the scientific term for that state of the penis when the two corpora cavernosa (two tubular muscles) are filled with blood. This means that the penis hardens and grows in length to accommodate the extra blood.
Penile erection is usually the result of sexual stimulation, but is also known to occur spontaneously, most commonly at night, during erotic dreams. Erection in males can be caused by mechanical stimulation, or by the pressure of the bladder, when full. The exact cause of spontaneous erections is not known. The erection is crucial to sexual intercourse and most other sexual activities for males.
From the physiological point of view, erection is caused by an increased flow of blood to the penis and by a strong decrease in the outflow. Muscles around the penis relax in order to allow the blood into the corpora cavernosa and corpus spongiosum, while contraction of other muscles reduces the outflow. As the tubular structures fill with blood, the penis expands in both length and girth. It also stiffens and rises to a certain angle (which varies from one man to another).
The sympathetic nervous system is responsible for the failure to achieve erection under conditions of stress. This system interferes with the signals sent by the parasympathetic nervous system, which is actually responsible for activating the erections.
The inability to achieve or maintain erection is known as impotence, or erectile dysfunction.
A less known fact is that erections can occur even after death, due to increased pressure in the penis from sinking fluids or the accumulation of gases.
Penile erection is usually the result of sexual stimulation, but is also known to occur spontaneously, most commonly at night, during erotic dreams. Erection in males can be caused by mechanical stimulation, or by the pressure of the bladder, when full. The exact cause of spontaneous erections is not known. The erection is crucial to sexual intercourse and most other sexual activities for males.
From the physiological point of view, erection is caused by an increased flow of blood to the penis and by a strong decrease in the outflow. Muscles around the penis relax in order to allow the blood into the corpora cavernosa and corpus spongiosum, while contraction of other muscles reduces the outflow. As the tubular structures fill with blood, the penis expands in both length and girth. It also stiffens and rises to a certain angle (which varies from one man to another).
The sympathetic nervous system is responsible for the failure to achieve erection under conditions of stress. This system interferes with the signals sent by the parasympathetic nervous system, which is actually responsible for activating the erections.
The inability to achieve or maintain erection is known as impotence, or erectile dysfunction.
A less known fact is that erections can occur even after death, due to increased pressure in the penis from sinking fluids or the accumulation of gases.
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posted by Healthy Life @ 11:16 PM,
What Eye Problems Result From Albinism
Thursday, January 22, 2009
Albinism refers to a group of inherited conditions. People with albinism have little or no pigment in the eyes, skin and hair. Besides looking different, which may cause social problems, albinos also have various impairments. In the most severe form of albinism (called oculocutaneous albinism), those affected appear to have hair, skin, and iris color that are white or pink as well as vision defects. This article mainly concentrates on the eye problems resulting from albinism. The eyes need melanin pigment to develop normal vision. Because of that people with albinism have impaired vision. The skin also needs pigment for protection from sun damage so albinos sunburn themselves very easily and have increased risk of getting skin cancer. Less common types of albinism can also involve other problems.
Albinism often results extreme farsightedness or nearsightedness and astigmatism. Sight can be improved with glasses, however, normal or near normal vision is unusual even when glasses are worn.
Other common eye impairments include nystagmus and strabismus. Nystagmus is an involuntary movement of the eyes back and forth. One way how some people cope with this problem is by using a head tilt. This decreases the movement and may improve vision. For nystagmus treatment eye muscle surgery is also an option however this does not help in all cases.
Strabismus means that the eyes do not fixate and track together. In some cases the alignment of the eyes improves with the wearing of glasses. Young children are sometimes thought to use the non preferred eye more. This is done by patching the other eye. However treatment cannot correct the improper routing of the nerves to the brain.
Photophobia also is a frequent disorder. In the case of photophobia the eyes are very sensitive to the sun. This can be coped with by wearing dark classes when exposed to the sun.
Albinism treatment mainly aims to ease symptoms and depends on the extent of the disorder. The skin and eyes must be protected from the sun. Sunglasses (UV protected) may relieve photophobia. Sunburn risk can be reduced by avoiding the sun, by using sunscreens and covering completely with clothing when exposed to sun. Sunscreens should have a high SPF (sun protection factor)
posted by Healthy Life @ 11:16 PM,
Famous Chefs in History
Thursday, January 15, 2009
Because of the French domination of the culinary scene since time began (or so it seems, anyway), it stands to reason the most famous chefs in history are – what else? – French, with the exception of one American woman (discussed later), who was, nevertheless, trained in classical French cooking.
Known as the “King of Chefs and the Chef of Kings,” Antoine Careme went from being an abandoned child left at the door of a restrauteur in 18th century Paris, to become the father of “haute cuisine” – the high art of French cooking – in the early 19th century. Chef to then-world movers and shakers such as diplomat Talleyrand-Perigord, the future King George IV, Czar Alexander I, and the powerful banker James Rothschild, Careme is noted for his voluminous writings on cooking, including the famed L’Art de la Cuisine Francaise (The Art of French Cooking), a five-volume masterpiece on menu planning, table settings, hundreds of recipes, and a history of French cooking.
Another Frenchman, George Auguste Escoffier, bridged the 19th and 20th centuries with a modernization of Careme’s elaborate cuisine by ingenious simplification of it. Escoffier lent his talents as a chef to open the Ritz and Carlton hotels with partner Cesar Ritz, and then went on to wow such illustrious passengers as Kaiser William II of Germany on the German liner Imperator. Besides being known for such famous treats at Peach Melba, created for Australian singer Nellie Melba in 1893, Escoffier penned numerous volumes on cooking and was largely instrumental in the betterment of conditions within commercial kitchens. A stickler for cleanliness, he demanded the same from his workers and forbade swearing or any type of violence, which at the time, was common as apprentices and other help were routinely beaten by older staff.
Charles Ranhofer, the son of a restrauteur and the grandson of a chef, goes down in the annals of great chefs as the first French chef to bring the grandeur of his country’s cuisine to America. Noted primarily as the head chef of New York City’s famed Delmonico’s restaurant, Ranhofer ran its kitchens for nearly 34 years. Serving such luminaries as President Andrew Johnson, President U.S. Grant, Charles Dickens, and a host of foreign dignitaries, Ranhofer created such culinary distinctions as Lobster Newburg and Baked Alaska, among many others. He also wrote “one of the most complete treatises of its kind,” according to the New York Times in praise of his book, The Epicurean, published in 1894.
A discourse on famous historical chefs would not be complete without the inclusion of one of the most gifted chefs of all time: an American woman named Julia Child. Born to a prominent California family, Child did not begin to cook until the age of 34. It was after she moved with her husband to France that she had her grand epiphany: Good food is more than roast beef and mashed potatoes. She flung herself headlong into an education at the esteemed Cordon Bleu cooking school in Paris and later wrote Mastering the Art of French Cooking with two partners. Child went on to become the first “celebrity chef” with more books, television programs, newspaper columns, and magazine articles. She brought exquisite French cuisine to America as much with her “have-a-good-time” attitude toward cooking as she did with her talent and expertise.
To all these great chefs, we owe a debt for their giftedness and tireless contributions that have truly turned cooking into an art form. It does make one wonder, however, if ever the temptation arose with any of them to ever dine secretly on a lowly peanut butter and jelly sandwich or to toast the evening with Kool-Aid and crackers. We’ll never know, but we’ll surely speculate – as we take another bite of quiche Lorraine.
In the meantime you can find out more by visiting the web site listed below.
Keith Londrie II has worked and researched the subject of chefs. To learn more information, please visit the new site for culinary information at
http://define-culinary-arts-program-schools-restaurant-management.info/
posted by Healthy Life @ 11:16 PM,
What Can a Chef Earn?
Thursday, January 8, 2009
The following article includes pertinent information that may cause you to reconsider what you thought you understood. The most important thing is to study with an open mind and be willing to revise your understanding if necessary.
This article explains a few things about chefs, and if you're interested, then this is worth reading, because you can never tell what you don't know.
Chef’s wages vary considerably. Wolfgang Puck’s 12 restaurants brought in $12.2 million last year, The Food Channel’s Emeril Lagasse made $7 million, and the “enfant terrible of French cooking” Jean-Georges Vongerichten went home with $3 million.
And then there’s the “real” world: The median hourly earnings of chefs two years ago was $13.43, with the lowest 10 percent making less than $7.66 an hour, and the top 10 percent plucking down a healthy $25.86 hourly wage. So – there you go: Unless you’re one of the blessed food wonders of the world – with plenty of backing from top sponsors – you’re most likely going to fall in the latter group of those head chefs making anywhere from the unacceptably low, “you gotta be kidding” pay scale to the, “yeah, I can get by on that” wage.
Think about what you've read so far. Does it reinforce what you already know about money? Or was there something completely new? What about the remaining paragraphs?
So far, we've uncovered some interesting facts about chefs. You may decide that the following information is even more interesting.
A lot depends on what part of the country you’re working. Executive chefs in New York City, Los Angeles, San Francisco, and Houston are going to make significantly more than those in Mobile, Alabama or Mesa, Arizona. Population aside, it’s the deep pockets of the customers in those former locales that make the difference.
Another big factor is what type of establishment you work in. Highbrow, four-star-rated restaurants are going to earn you a much fatter paycheck (and, in turn, demand your best performance!) than Granny’s Supper Shack that opens only when Granny’s not down with a hangover or the Pizza Palace whose main attraction is its “certified chef” that can twirl a round of dough over his head.
At some places, the relatively low wages may be offset by the employer paying for the uniforms (yes! The tall white cap and white jacket!) and free or reduced-priced meals. But this is strictly arbitrary; Federal law allows meals and uniforms to be deducted from wages if the employer so chooses – something to definitely take into consideration when you’re interviewing. And benefits (health insurance, sick days, etc.) are only for full-time employees, so part-timers need to figure out another way of meeting medical bills and avoid getting sick.
Unions for chefs do exist. These unions include membership not only of chefs, but all kitchen workers, down to the dishwashers and busboys. The largest are the Hotel Employees and Restaurant Employees International Union (HERE) and the Service Employees International Union (SEIU). HERE recently merged with the Union of Needletrades, Textiles and Industrial Employees (UNITE) to form UNITE HERE, and represents 440,000 active members and more than 400,000 retirees throughout North America. The SEIU represents 1.7 million working people and 120,000 retirees. So when you are considering employment, you might want to learn whether or not the establishment you’re looking at is a member of one of these powerful unions.
Now you know what a real, red-blooded American chef earns. If the beginning wages don’t scare you off, you may truly be one of the Chosen Few destined to “chef” your way through life.
I hope that reading the above information was both enjoyable and educational for you. Your learning process should be ongoing--the more you understand about any subject, the more you will be able to share with others.
In the meantime you can find out more by visiting the web site listed below.
Keith Londrie II has worked and researched the subject of chefs. To learn more information, please visit the new site for culinary information at
http://define-culinary-arts-program-schools-restaurant-management.info/
This article explains a few things about chefs, and if you're interested, then this is worth reading, because you can never tell what you don't know.
Chef’s wages vary considerably. Wolfgang Puck’s 12 restaurants brought in $12.2 million last year, The Food Channel’s Emeril Lagasse made $7 million, and the “enfant terrible of French cooking” Jean-Georges Vongerichten went home with $3 million.
And then there’s the “real” world: The median hourly earnings of chefs two years ago was $13.43, with the lowest 10 percent making less than $7.66 an hour, and the top 10 percent plucking down a healthy $25.86 hourly wage. So – there you go: Unless you’re one of the blessed food wonders of the world – with plenty of backing from top sponsors – you’re most likely going to fall in the latter group of those head chefs making anywhere from the unacceptably low, “you gotta be kidding” pay scale to the, “yeah, I can get by on that” wage.
Think about what you've read so far. Does it reinforce what you already know about money? Or was there something completely new? What about the remaining paragraphs?
So far, we've uncovered some interesting facts about chefs. You may decide that the following information is even more interesting.
A lot depends on what part of the country you’re working. Executive chefs in New York City, Los Angeles, San Francisco, and Houston are going to make significantly more than those in Mobile, Alabama or Mesa, Arizona. Population aside, it’s the deep pockets of the customers in those former locales that make the difference.
Another big factor is what type of establishment you work in. Highbrow, four-star-rated restaurants are going to earn you a much fatter paycheck (and, in turn, demand your best performance!) than Granny’s Supper Shack that opens only when Granny’s not down with a hangover or the Pizza Palace whose main attraction is its “certified chef” that can twirl a round of dough over his head.
At some places, the relatively low wages may be offset by the employer paying for the uniforms (yes! The tall white cap and white jacket!) and free or reduced-priced meals. But this is strictly arbitrary; Federal law allows meals and uniforms to be deducted from wages if the employer so chooses – something to definitely take into consideration when you’re interviewing. And benefits (health insurance, sick days, etc.) are only for full-time employees, so part-timers need to figure out another way of meeting medical bills and avoid getting sick.
Unions for chefs do exist. These unions include membership not only of chefs, but all kitchen workers, down to the dishwashers and busboys. The largest are the Hotel Employees and Restaurant Employees International Union (HERE) and the Service Employees International Union (SEIU). HERE recently merged with the Union of Needletrades, Textiles and Industrial Employees (UNITE) to form UNITE HERE, and represents 440,000 active members and more than 400,000 retirees throughout North America. The SEIU represents 1.7 million working people and 120,000 retirees. So when you are considering employment, you might want to learn whether or not the establishment you’re looking at is a member of one of these powerful unions.
Now you know what a real, red-blooded American chef earns. If the beginning wages don’t scare you off, you may truly be one of the Chosen Few destined to “chef” your way through life.
I hope that reading the above information was both enjoyable and educational for you. Your learning process should be ongoing--the more you understand about any subject, the more you will be able to share with others.
In the meantime you can find out more by visiting the web site listed below.
Keith Londrie II has worked and researched the subject of chefs. To learn more information, please visit the new site for culinary information at
http://define-culinary-arts-program-schools-restaurant-management.info/
posted by Healthy Life @ 11:16 PM,
How Do Chef Schools Work?
Thursday, January 1, 2009
The following article lists some simple, informative tips that will help you have a better experience with chefs.
Culinary schools give aspiring chefs their best shot at making it to the big time, especially those accredited by the American Culinary Federation. Just like any other profession, many of the better hospitality establishments base their hiring practices not only upon the length of education the applicant provides, but also where that education was obtained. Tuition runs the gamut from relatively inexpensive courses offered by local community colleges all the way to the Culinary Institute of America’s breathtaking $40,000 price tag. And what doesn’t tuition cover? Oh, just uniforms, textbooks, cutlery, and other necessary kitchen equipment.
Curricula differ somewhat from school to school, but most of the culinary student’s time is consumed in learning the ins and outs of cooking by actually doing it under close supervision. Participants not only prepare food, but also learn how to plan menus, minimize food costs, buy food and supplies in quantities, and how to appropriately choose and store food. Learning proper hygiene and local public health rules also play a large part in a culinary student’s education.
The best time to learn about chefs is before you're in the thick of things. Wise readers will keep reading to earn some valuable chefs experience while it's still free.
Classes are sometimes offered all day, taking a complete eight hours, while at some schools, classes are broken into morning and afternoon sessions. There are usually lectures, and then demonstrations followed by hands-on practice time with students applying the techniques demonstrated earlier. Some schools even offer part-time professional classes to accommodate working cooks wanting to increase their formal education.
A number of educational scholarships are available, among them:
The American Academy of Chefs Chair's Scholarship – Ten $1,000 scholarships awarded each year
The American Academy of Chefs Chaine des Rotisseurs Scholarship – Twenty $1,000 scholarships awarded annually
National Restaurant Association Educational Foundation (NRAEF) – Three yearly $2,000 scholarships for high school seniors and undergraduate students
Because years of training and experience are needed to reach the level of executive chef in most well-paying restaurants, many students serious about this profession begin their training in high school through vocational programs, then go on to a two- or four-year college or university. Apprenticeship programs offer more training afterward, and these come from individual eating establishments and are given by a personal mentor or from professional institutions and associations such as the American Culinary Federation.
Apprenticeship lasts usually about three years and is most often known as the years of “grunt work” – doing all the chopping, grating, peeling, slicing, and washing necessary to prepare the ingredients for the chefs. Even cleaning appliances, sweeping and mopping floors, and other seemingly unaffiliated “chef” work gets done by the apprentice as part of his or her learning experience. Often this “trial-by-fire” period separates the truly dedicated chefs-to-be from those who are merely good cooks.
It is not impossible to attain the status of executive chef without the benefit of formal education, but in today’s job market, most establishments (especially the finer hotels and restaurants) now require some type of certification to work in this capacity. Like a degree of any sort, formal training in the culinary arts may not mean you are another Julia Child or Paul Prudhomme, but it does at least signify that you’ve got what it takes to get through the school. So stop trying to think of ways to take shortcuts, get your tuition together, and go learn what you need to attain your dream!
Hopefully the sections above have contributed to your understanding of chefs. Share your new understanding about chefs with others. They'll thank you for it.
In the meantime you can find out more by visiting the web site listed below.
Keith Londrie II has worked and researched the subject of chefs. To learn more information, please visit the new site for culinary information at http://define-culinary-arts-program-schools-restaurant-management.info/
Culinary schools give aspiring chefs their best shot at making it to the big time, especially those accredited by the American Culinary Federation. Just like any other profession, many of the better hospitality establishments base their hiring practices not only upon the length of education the applicant provides, but also where that education was obtained. Tuition runs the gamut from relatively inexpensive courses offered by local community colleges all the way to the Culinary Institute of America’s breathtaking $40,000 price tag. And what doesn’t tuition cover? Oh, just uniforms, textbooks, cutlery, and other necessary kitchen equipment.
Curricula differ somewhat from school to school, but most of the culinary student’s time is consumed in learning the ins and outs of cooking by actually doing it under close supervision. Participants not only prepare food, but also learn how to plan menus, minimize food costs, buy food and supplies in quantities, and how to appropriately choose and store food. Learning proper hygiene and local public health rules also play a large part in a culinary student’s education.
The best time to learn about chefs is before you're in the thick of things. Wise readers will keep reading to earn some valuable chefs experience while it's still free.
Classes are sometimes offered all day, taking a complete eight hours, while at some schools, classes are broken into morning and afternoon sessions. There are usually lectures, and then demonstrations followed by hands-on practice time with students applying the techniques demonstrated earlier. Some schools even offer part-time professional classes to accommodate working cooks wanting to increase their formal education.
A number of educational scholarships are available, among them:
The American Academy of Chefs Chair's Scholarship – Ten $1,000 scholarships awarded each year
The American Academy of Chefs Chaine des Rotisseurs Scholarship – Twenty $1,000 scholarships awarded annually
National Restaurant Association Educational Foundation (NRAEF) – Three yearly $2,000 scholarships for high school seniors and undergraduate students
Because years of training and experience are needed to reach the level of executive chef in most well-paying restaurants, many students serious about this profession begin their training in high school through vocational programs, then go on to a two- or four-year college or university. Apprenticeship programs offer more training afterward, and these come from individual eating establishments and are given by a personal mentor or from professional institutions and associations such as the American Culinary Federation.
Apprenticeship lasts usually about three years and is most often known as the years of “grunt work” – doing all the chopping, grating, peeling, slicing, and washing necessary to prepare the ingredients for the chefs. Even cleaning appliances, sweeping and mopping floors, and other seemingly unaffiliated “chef” work gets done by the apprentice as part of his or her learning experience. Often this “trial-by-fire” period separates the truly dedicated chefs-to-be from those who are merely good cooks.
It is not impossible to attain the status of executive chef without the benefit of formal education, but in today’s job market, most establishments (especially the finer hotels and restaurants) now require some type of certification to work in this capacity. Like a degree of any sort, formal training in the culinary arts may not mean you are another Julia Child or Paul Prudhomme, but it does at least signify that you’ve got what it takes to get through the school. So stop trying to think of ways to take shortcuts, get your tuition together, and go learn what you need to attain your dream!
Hopefully the sections above have contributed to your understanding of chefs. Share your new understanding about chefs with others. They'll thank you for it.
In the meantime you can find out more by visiting the web site listed below.
Keith Londrie II has worked and researched the subject of chefs. To learn more information, please visit the new site for culinary information at http://define-culinary-arts-program-schools-restaurant-management.info/
Article Directory : http://www.articlecube.com
To learn more, please visit http://define-culinary-arts-program-schools-restaurant-management.info/
Keith Londrie II
klondrie @ yahoo.com
http://define-culinary-arts-program-schools-restaurant-management.info/
posted by Healthy Life @ 11:16 PM,
