Today,
I don't really know whether it's a lucky or unlucky day?
Once I woke up in the morning 10.30 a.m,
prepared to rush to the uni for the conclusion part of the assignment,
the most deadliest is surprisingly I just realized my USB pendrive is lost!
Celaka! I've almost finish the assignment and left the last part for around 300 words,
now everything lost it and I gonna redo?
That stupid pendrive,
I couldn't find it anyway both at home and at the uni,
I went the uni security post and asked for it.
They did collected, but disappointedly it's not mine.
I quickly sent a request of assignment extension to the lecturer;
I told her that my USB lost yesterday and I just realized in this morning,
so I have to redo everything and request for a couple of days of extension.
Celakaly,
she even replied me
'Hi Clarissa, sorry you cant get the extension because you should have backup copy for your USB.'
Doubtlessly,
I've studied in Australia long lasting one whole year,
and I realised all the lecturers here are so mean;
they giving the same denial excuses and I've undergo their similar torture for every semesters.
Sometimes,
I would complained the racial discrimination or the fussiness of the lecturer in Australia to papa,
papa told me
'Ya, is like that one. In Australia everything very serious ones... because their Education is really qualified than other countries... so they want to make sure you are qualified to study in their country, so they are very serious in everything. Their people also really serious ones.... you see the customs.. you bring foods also they want to check till very details... because their country too serious edi... Cannot play play know or not?'
At that moment,
My inner was really flustered yet seemed cool-headed apparently.
I told myself
'Well, cool down, when facing a problem, the first thing is to solve it immediately and think a way to successfully hand up the assignment today, if I slam the door and grumble like mama or behave like a raining princess, cant solve anything at all.'
But the problem is I don't have any computer backup at home,
so I've to rewrite the 1500 words and bloom out the resources before 5pm today?
That time was 11:30 a.m already, I haven't take my breakfast,
my stomach is whirling inside and my brain is really tiring.
But, I still seemed relaxed,
because I tell myself
"No foods no energy, no energy cant think and write at all, lagi die! Trust my brain ability and typing speed, I sure can hand up before 5pm today after my breakfast!'
Thereby,
I still had time to bought a sandwich in the uni and walk back home to rewrite the assignment :X
During the introduction part,
I was really anxious and panicked,
because I keep thinking due date hour is approaching, 5pm!
How? Still got so many things to write?
And what I gonna write first?
Everything lost only a blank page of microsoft words for me!
Yet,
I still tell myself
'Cool down is a best way to provide rational answer.'
Thereby,
I don't look at the time and concentrate on the question,
doubtlessly,
I hand up my assignment at 4:33pm,
LOL !
5 hours sharp,
I hand up the 1500 words on time !
Crazy right?
Definitely, ain't kidding!
look at my serious work which made me continuously sat on the chair long lasting 5 hours!
 |
UNIVERSITY
OF SOUTH AUSTRALIA
Assignment
Cover Sheet – Internal
|
Please note: All text based assessment tasks
should be submitted electronically using learnonline Gradebook. A cover sheet is automatically created and
includes your name and student ID therefore you should not upload or embed the
document in your assignment.
If submitting your assignment in hard copy you should
complete and attached this Assignment Cover Sheet. Please check your Course Outline or contact your School
Office for assignment submission locations.
|
Name: Huay Ching, Ngoh
|
||||||||||||
|
Mail ID
|
1
|
1
|
0
|
1
|
0
|
8
|
9
|
1
|
1
|
|||
|
Email: NGOHY006
@mymail.unisa.edu.au
|
||||||||||||
|
Course code
and title: COMM 1033
|
||||||||||||
|
School:
Unisa magill campus
|
Program
Code: MBAR
|
|||||||||||
|
Course
Coordinator: Dr. Vicki
|
Tutor:
Helen
|
|||||||||||
|
Day, Time,
Location of Tutorial/Practical:
|
||||||||||||
|
Assignment
number: 1
|
Due
date:30/8/2013
|
|||||||||||
|
Assignment
topic as stated in Course Outline: Written assignment
|
||||||||||||
Further Information: (e.g. state if extension was granted and
attach evidence of approval, Revised Submission Date)
|
|
I declare
that the work contained in this assignment is my own, except where
acknowledgement of sources is made.
I
authorise the
University to test any work submitted by me, using text comparison software,
for instances of plagiarism. I understand this will involve the University or
its contractor copying my work and storing it on a database to be used in
future to test work submitted by others.
I
understand that I can obtain further information on this matter at http://w3.unisa.edu.au/ltu/integrity/default.asp
Note:
The attachment
of this statement on any electronically submitted assignments will be deemed to
have the same authority as a signed statement.
|
Signed:
Clarissa
|
Date:
30/8/2013
|
|
Date
received from student
|
Assessment/grade
|
Assessed
by:
|
|
|
Recorded:
|
Dispatched
(if applicable):
|
||
Name: Huay Ching, Ngoh
ID: 110108911
Communication and cultural studies assignment 1
Assessment Topic: Semiotics provides useful tools
for understanding and analysing the importance of identity and culture in
adtexts. Using semiotics, critically compare and contrast the way in which
identity is represented in 3 Adtexts.
Nowadays, the
advertising messages are everywhere in the media. In our opinions, it is not a
good way to criticize the advertisers based on the semiotics; in contrast, semioticians
have to because theoretically making an ad or business, it basically needs
skills. If semiotic is a role in the whole society dispute on advertising, then
it is offering a sort of immunization to utilize a metaphor in terms of medical
for the sake of defending the convincing messages that strafe people on a daily
need. In semiotics, signifier is something about the physical presence while
signified is the conceptual presence of sign. In semiotic analysis, Barthes
(n.d), a semotician who focus advertising from the aspect of sign theory, he
claimed that a certain kind of meaning which interrelated between signifier and
signified creates in social circumstances called signification. Peirce (n.d)
discovered a concept of the relationship between signifier and signified to the
unpredictable human interpreter and named this sign perspective as
‘interpretant’. However, Peirce (n.d) also proposed that essential kinds of
signs human being use as indicate the world as icons, indexes and symbols. In
some way, advertisers protect the reputation of product via logo design. Based
on an example of hot drink, most people take desserts as high tea to be with
close buddies so as the hot drinks are serve immediately. Huxley (1894-1963)
claimed:
‘I have discovered the
most exciting, the most arduous literacy form of all, the most difficult to
master, the most pregnant is curious possibilities. I mean the advertisement.
It is far easier to write ten passably effective Sonnets, good enough to take
in the not too inquiring critic, than one effective advertisement that will
take in a few thousand of the uncritical buying public.” (Huxley 1894-1963)
In fact, Holbrook
(1987) claimed that the main point of this topic is semiological instead of
semiotic. The semiotic approach would try to generate the resonance effects on
the ad viewer, the semiology approach:
“essentially involves
interpretation or hermeneutics rather than statistics or experimentation. It
draws upon the researcher’s personal introspection and subjective judgement and
finds its major supporting evidence in the body of the text itself.” (Holbrook 1987)
In semiotical
research, each of the ads that analyzed by the reader, the resonance operate
differently. Thereby a resonance semiotic perspective would concentrate on what
impact this kind of formal structure might affect the audience on an ad (Holbrook,
pp.102). The three similar ad recipes that will be used in this text will be ‘desserts’.
Firstly, the first ad
recipe falls on “Strawberries and cream sponge” from the Megan Gale’s high tea
heaven. In the first step, put the flan case on a small plate; rub all over
with the juice to smoothen. Subsequently blend the cheese, orange peel, juice
and ice sugar altogether in a tiny bowl with an electric blender till smooth; place
the strawberries on top of the cream and paste up with jam. Photography of the recipe,
Stevens suggested:
“Recreate Megan Gale’s
high tea at home and delight friends with sweet and savoury recipes to fill
your table with deliciously elegant morsels.” (Stevens, pp.162)
Secondly, the second
ad recipe will be “custard fruit flans”. First step, mix the flour, sugar and
butter until friable; blend egg with some water by using the blender. Wrap the
pastry and put into the fridge for half hour. Next, grease hole on the mini
muffin pans and heat the even up to 220 degree Celsius. Bake the case around 15
minutes. After that, put the milk into a saucepan and boil it. Blend the yolks,
sugar and corn flour with an electric blender until it smooth. Before serving,
put the cream into the custard and put some fruits onto of it. Gale (2013) provided
test kitchen tips:
“The pastry cases and
Custard Cream can be made and stored separately, two days ahead. Fold the cream
into the custard just before using. Assemble and serve flans as close to
serving time as possible.” (Gale, pp.159)
Lastly, the third ad recipe is “coconut ice butterfly cakes”.
In the first place, heat the oven till 170 degree Celsius then beat the butter,
sugar, vanilla and eggs in a tiny bowl with an electric blender till soft.
After that, Stir the flours and dry the coconut milk at the meanwhile. Next,
bake the cake for roughly half hour then filter the ice sugar into a small
heatable bowl, stir the butter and water to make it thick. Eventually, dip the
cake top in glace icing. At the moment when icing is entirely form, cut a round
whole; fill each hole with cream and place the butterfly on the cakes. The
pulpit, Domayne (august 2013) claimed:
“These
dainty butterfly cakes are so charming, they will fly off the table.”
In 1851, Fussell (n.d)
was serving and selling strawberries and cream sponge from the farm of York
City, Pennsylvania. Yet, the dairy products were famous as they were recognized
as ‘natural’ and ‘organic’. According to the strawberries and cream sponge
popularity in the Iron Clan’s company, doubtlessly it was always the highlighted
part of summer event. The most famous culinary festivals were strawberry sponge
cake and strawberry ice-cream which has strawberry sauce on top of the cake. Ranhofer
(1870), the most well know chef, he was really creative in making different
ice-cream favors as well as dishes. Furthermore, Ranhofer was not merely famous
in making ice-cream, but also well presented; one of his special innovation was
roasted almond ice cream and strawberry ice cream in a tomato. In 1985, The radio
commercial even presented:
“There ain’t no Haagen,
there ain’t no dazs, there ain’t no Frusen, there ain’t no Gladj, there ain’t
nobody named Steve and Steve’s, but there’s two real guys at Ben and Jerry’s.’
(Radio commercial 1985)
In this case, it
could be say that local farmers are the addresser and children are the
addressee. Local farmers offered the wild strawberries and abundant cream and
put it into a freezer then the children hovered from the freezer when it is
ready.
Moreover, diversification
of desserts products is referred to makeable desserts or its similar products.
The company of Australian Co-operative Foods Limited, North Sydney, Australia,
they make the invention to be understood when described with recipe to examples
which is going to be described. For an instance, take the lemon as the example
of the custard fruit flan favor, it can either be produce in process of one or
two stages. The manufacturing products are process by methods of custard and
sugar is blend at slow speed until they form a cream. When the hot water and
gelatin is dissolved, add both of these to the main mix, after that, pour the
gelatin into the main mix as well in a blender with slow speed. Before everything
is done, the product can be utilized instantaneously to fill up the custard
fruits flans. Before presenting, put the products into presentation boxes or
stored in the refrigerator until when it is indispensable.
Based on the general
foods corporation in New York, coconut product is designed to produce the ‘coconut
ice butterfly cakes’ or pack the coconut for the usage of bakery, pastries or
even family usage. Kaufman (n.d) claimed that a consumable coconut product
contained roughly 10% moisture and less than 5% wetting agent which consist of
two types of chemical of glycol group. Basically, present innovation constitutes
a little amount of Glycol to the coconut as addition. In addition, Kaufman discovered that the
substances usage is able to market coconut which contains 15% moisture in the
same way as the 5% moisture so far. In the aspect of commercial or in terms of
products presentation, the high moisture level of ‘coconut ice butterfly cakes’
are retain with good plasticizing and are non-coloring.
In the research
between the culture and gender in the relation with desserts cravings, a total
up to 91% of American women and 59% of American informed chocolate cravings and
this significantly showed a difference when the American culture are being
controlled. Conversely, there is more Spanish women are crafting desserts than
men nevertheless there is no gender difference influence when their culture is
under controlled. Thereby, these results have no denial in the gender role of
desserts cravings, but show that American culture incites disproportionately more
desserts cravings in females instead of males and the deadliest globalization
lead a similar craving features among Spanish despite gender differences in
cravings are not really obvious than American. The percentage of dessert
consumption was similarly like culture and gender. When mentioned of emotional
responses while having desserts, in all aspect of culture and gender had the
craving responses while excluded from American females. Accordingly, when comes
to a second measure of desserts cravings, Benton et al. (1998) adopted dessert
cravings scale, a collective of analysis showed a help from physiological basis
is required to deal with dessert cravings or even a cultural basis.
(1,489 words)
Reference list:
Beasley, R and
Danesi, M 1945, Persuasive signs: the
semiotics of advertising. Berlin, Germany. <http://books.google.com.au.ezlibproxy.unisa.edu.au/books?hl=en&lr=&id=xa0XWi1kg60C&oi=fnd&pg=PR5&dq=sign+and+signifier+of+hot+drink&ots=f_00boPh-d&sig=rlHY0ZEHR-gZdhyCpjTxduKL_QE&redir_esc=y#v=onepage&q=sign&f=false>
Flynn, M. 1999, U.S.
Patent, No. 5, Washington, DC: U.S. Patent and Trademark Office. Pp.126.
Funderburg A..1995, Chocolate,
strawberry, and vanilla: a history of American ice cream. Popular Press.
Gale, M 2013, The Australian Women’s weekly, Pp.159.
Gale, M 2013, The Australian Women’s weekly,pp.161.
Gale, M 2013, The Australian Women’s weekly. Pp.162. <http://aww.ninemsn.com.au/article.aspx?id=787058>
Kaufman, C. 1944, U.S.
Patent, No. 2,338,184.
Washington, DC: U.S, Patent and Trademark Office. <http://www.google.com.ezlibproxy.unisa.edu.au/patents?hl=en&lr=&vid=USPAT2338184&id=RQZbAAAAEBAJ&oi=fnd&dq=coconut+cakes&printsec=abstract#v=onepage&q=coconut%20cakes&f=false>
McQUarrie, E 1989, Advertising Resonance: A semiological
Perspective”, SV interpretive Consumer Research, Ed. Elizabeth C. Hirshman,
Provo. Association for Consumer Research, UT. Pp.97-114. < http://www.acrwebsite.org/search/view-conference-proceedings.aspx?Id=12179>
Morris,
H 1987, The Study of Signs in Consumer Esthetics:
An Egocentric Review. Marketing and Semiotics: New Directions in the Study
of Signs for Sale. Ed. Jean Umiker-Sebeok. Mouton de Gruytcr, New York. Pp.
73-122.
Osman,
J. & Sobal, J. 2006. Chocolate
cravings in American and Spanish individuals: Biological and cultural
influences, Apetite,ed 47(3), pp.290-301.
Benton,
D et al. 1998, the development of the attitudes to chocolate questionnaire,
personality and individual differences, ed.24, pp.513-520.
