The Organizational Culture Of The Exploration Summer...

Organizational Analysis Paper: Examining the Organizational Culture of the Exploration Summer Program at Yale Introduction Purpose Whether we like it or not we are surround and affected by organizations on a daily basis. The different organizations that we belong to, work for, or socialize with shape the type of people we are and the cultures and beliefs that we accept. When looking at these organizations a lot can be learned about the organization’s culture by analyzing the values, assumptions and artifacts of the organization. This analysis paper will observe the organizational culture of an organization known as the Exploration Summer Program at Yale (Explo), from two different viewpoints. First the analysis will use the Organizational Culture Questionnaire (OCQ) to look at the 7 key dimension of an organization that seem to capture the spirit of an organization’s culture. The second half of the analysis will look at the connection between the organization’s physical culture and its organizational performance. The Exploration Summer Program at Yale (Explo at Yale) is an educational, summer college preparatory program based out of Yale University in New Haven Connecticut. The program host two, three week long sessions during the summer for domestic and international high school students, entering 10th to 12th grade and has around 1500 students attend the program per summer. The Explo at Yale program is one of three programs within the organization and while theShow MoreRelatedA History of Organization Development4211 Words   |  17 Pagesbehavioral science in a systems context to improve organizational performance and the capacity of the organization to improve itself. 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Two Views of the Mississippi by Mark Twain Essay - 1113 Words

Jerry Bradshaw Assignment #1 ENG 112 1-23-08 Two Views of the Mississippi One may argue that certain learned abilities become instinctual over time and through repeated practice. I do not believe there could be any solid proof for this theory. Instinct can be defined as something that we do without even thinking about it, yet when we are in a panicked state, we usually tend to forget some of those learned habits and react in a way that truly is pure instinct, having nothing to do with anything we had previously learned. Mark Twain writes of ceasing to note the beauty of the river while steamboating, implying that once you have learned certain practices, they become almost innate qualities. That is not to say that they become†¦show more content†¦After about half a dozen loaves, I was bored and ready to buy Aunt Millie’s all over again. The intricate details of recipe, water temperature and other variants became something I memorized. It no longer took any measure of time or celebratory ritual to do what once was so exciting. Twain discusse s his loss of excitement of what was once new and exciting. He gives the reader a chance to take in his first reaction and then he repeats his memory of that very same scene – only now he uses his current reaction. The second description is void of all poetic language. The river no longer has any human characteristics. Twain’s second description reads like a book of directions or an employee handbook. Twain’s use of language is quite effective in differentiating his newly acquired view of the once marvelous scenes he beheld. The beautiful â€Å"splendor that was flowing from the sun† is now only an indicator that this particular sun â€Å"means we are going to have wind tomorrow† . The â€Å"black and conspicuous† log is now just an indicator that the river is rising. An interesting distinction between descriptions in this piece appears in Twain’s use of the phrase â€Å"boiling tumbling rings† when talking about his first glimpse of them. In his practical view of the river he actually places the word ‘boils’ within quotations, whereas his first description leaves the word boiling just the way it is – to imply that this river wasShow MoreRelatedEssay on The Importance of Mark Twain in American Literature840 Words   |  4 PagesThe Importance of Mark Twain in American Literature Mark Twain is important to American literature because of his novels and how they portray the American experience. Some of his best selling novels were Innocents Abroad, Life on the Mississippi, Huckleberry Finn, and The Adventures of Tom Sawyer. In these books, Mark Twain recalls his own adventures of steamboating on the Mississippi River. Samuel Langhorne Clemens was born on November 30, 1835 in a small village of Florida, MissouriRead MoreThe Adventures Of Huckleberry Finn By Mark Twain922 Words   |  4 PagesSamuel Langhorne Clemens went under a pen name of Mark Twain when he began his career as a writer. Born on November 30, 1835, Mark Twain went on to write a couple of novels that have become known as an American classic. One of his most famous novels is The Adventures of Huckleberry Finn, which was published in 1884. The novel follows the journey and adventures of a boy named Huck and a runaway slave named Jim. In chapters twenty-one and twenty-two, Twain uses diction, character, and setting to establishRead More Samuel Langhorne Clemens Essay1140 Words   |  5 PagesSamuel Langhorne Clemens or commonly known as Mark Twain was an American writer and humorist. Twain’s writing is also known for realism of place and language, memorable characters, and hatred of bad faith and oppression. Clemens was born in Florida and then later on moved to Hannibal, Missouri, a Mississippi river port, when he was four years old. There he received a public school education. After his father died in 1847, Clemens was assisted to two Hannibal printers, and in 1851 he began contributingRead MoreMark Twain : Seeing America s Flaws1593 Words   |  7 PagesMark Twain: Seeing America’s Flaws â€Å"You don’t know about me, without you have read a book by the name of The Adventures of Tom Sawyer , but that ain’t no matter. That book was made by Mr. Mark Twain and he told the truth, mainly. There was things he stretched, but mainly he told the truth† (qtd. in Jones 237). That was the very first line in Mark Twain’s controversial book, The Adventures of Huckleberry Finn. Samuel L. Clemens, as a young boy, grew up on the Mississippi and learned the ways of southernRead More Mark Twain Essay1682 Words   |  7 Pages Mark Twain was the pen name of Samuel Langhorne Clemens, one of the major authors of American fiction. Twain is also considered the greatest humorist in American literature. His varied works include novels, travel narratives, short stories, sketches, and essays. His writings about the Mississippi River, such as The Adventures of Tom Sawyer, Life on the Mississippi and Adventures of Huckleberry Finn, have proven especially popular among modern readers. I feel that many of Mark Twains writingsRead MoreBiography of Mark Twain Essay1175 Words   |  5 PagesBiography of Mark Twain Twain, Mark, pseudonym of Samuel Langhorne Clemens (1835-1910), American writer and humorist, whose best work is characterized by broad, often irreverent humor or biting social satire. Twains writing is also known for realism of place and language, memorable characters, and hatred of hypocrisy and oppression. Born in Florida, Missouri, Clemens moved with his family to Hannibal, Missouri, a port on the Mississippi River, when he was four years old. There he receivedRead MoreAgainst The Assault Of Laughter Nothing Can Stand827 Words   |  4 PagesSamuel Langhorne Clemens, also known as Mark Twain, was born November 30, 1835, in Florida, Missouri, the sixth of seven children. An American writer, journalist, and humorist, he is remembered for the novels surrounding the world beside the Mississippi River, The Adventures of Tom Sawyer (1876) and always legendary Adventures of Huckleberry Finn (1884). Clemens was lauded the greatest American humorist of his age and William Faulkner called Twain the father of American literature. Read MoreThe Story as Told in The Adventures Of Huckleberry Finn1279 Words   |  6 PagesThe Adventures Of Huckleberry Finn By. Mark Twain Mark Twain s Legendary story of Huckleberry Finn is the tale of a young little-minded orphan boy named Huck, who is the narrator, and tells his story in which he is accompanied by a runaway slave named Jim who both embark on various mischievous adventures down the Mississippi River, Jim who is owned by Huck s care takers Ms.Watson and Widow Douglass is faced with the most challenges in the novel. Throughout the novel Huck Jim are faced withRead More Mark Twain Essay1401 Words   |  6 Pages MARK TWAIN a.k.a. Samuel Langhorne Clemens nbsp;nbsp;nbsp;nbsp;nbsp;quot;Mark Twain, which is a pseudonym for Samuel Langhorne Clemens, was born in 1835, and died in 1910. He was an american writer and humorist. Maybe one of the reasons Twain will be remembered is because his writings contained morals and positive views. 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The History of Cake Making Free Essays

string(84) " now become a daily occurrence rather than just for religious or special occasions\." Sharon Cassidy DT418/3 The History of Cake Making Lecturer: Mary Kavanagh Introduction The purpose of this essay is to give a brief history of cake. Firstly this essay will begin with the manifestations of the first ‘cakes’ in Egyptian times and it’s evolvement throughout emerging civilisations and their contribution to the notion of cakes as we know them today. Influences such as colonisations, global trading and immigration will also be discussed to illustrate how the movement of ingredients and methods contributed to the fusion of culinary knowledge. We will write a custom essay sample on The History of Cake Making or any similar topic only for you Order Now This report will also acknowledge advancements in technology to aid both the domestic and commercial baker, and how consumer trends have changed dramatically throughout history. Origin According to Humble(2010) evidence from archaeological digs from our Neolithic ancestors have shown that cakes in some form or other were being made then, although these early endeavours are a far cry from our perception of what a cake is today. These ancient cakes would have been would have been made from little more than crushed grains , mixed with water and made into rounds and baked on a hot stone. They would have been very crude and flat as leavening agents had not yet been discovered; in fact the word cake is also used to describe something that is flat and compacted such as a cake of soap. Humble (2010) also writes that these so called cakes would have been the precursor to the oatcakes we have today but are now categorised as a biscuit. Castella(2010) writes that very little is known about the culinary experiences of these times as there are not much written about food prior to the eighteenth century, however some records exist in the form of tomb drawings, tax records, Greek plays and shipping and military records. It is thought that around 5,000 B. C. the Egyptians accidentally discovered how to make leavened bread. There are some theories surrounding this discovery such as a mixture of flour and water were left outside for some time and â€Å"caught† natural yeast from the air causing bubbles of gas to appear in the mixture which was then used in the making of some bread , or some liquid that was being used to make beer was also used in the making of bread, either scenarios would have resulted in a risen or leavened bread that must have been a huge improvement on the hard and tough bread that had been previously eaten. The Egyptians are credited with sweetening these breads with honey commencing the evolvement of the cake(www. theoldfoodie. com) . The cakes began to be associated with religious ceremonies of which there are tomb paintings showing such scenes involving breads/cakes of various shapes such as rings, fish, crescents and birds being offered to the Gods. The Greeks were very creative with their ‘cakes’ by advancing on the Egyptians innovations by adding fruits like dates and figs and nuts such as pistachio and pine nuts . The Greeks are also being attributed with the invention of cheesecakes which were made with goat’s milk. The Greeks were great innovators when it came to cake making and in fact baking became a trained profession with the emergence of a strict baker’s guild (Castella, 2010) which lasted for several centuries. During the rise of the Roman Empire the Roman’s took what the Greeks had started with baking and improved it further bringing their new techniques with them on military campaigns and thus spreading new methods across Europe, they in turn also collected new ideas, ingredients and tools with which they combined to invent new recipes and formulas. Medieval to Modern Cake Making The beginning of the Medieval period saw an increase in population and the emergence of cities and towns. There was now a greater demand for food and crops were now grown in surplus to supply workers in the towns. Flandrin and Montanari(1999) write that this gave way to markets being set up in the main thoroughfare of towns and crafts such as bread making were developed on a larger scale. As a majority people no longer had land themselves to produce their own food they had to rely on the markets for their food supply. One of the most important ingredient discoveries made in relation to baking was sugar. Although it originated in New Guinea it was the Indians who perfected the methods of processing the sugar cane which the Arab traders brought back to the Middle East. Due to explorers and crusades a huge array of new exotic lavours were being brought back to Europe such as spices, fruits nuts and of course sugar. An example of this was Gingerbread; a spicy sweet cake became enormously popular during the Middle Ages which the crusaders brought back with them. Sugar was highly valued and was thought of a medicinal ingredient during this era and was frequently prescribed by doctors in the form of sweetened cakes to patients to heal many ailments. It was however only available to the upper classes while everyone else still used honey as a sweetener. As sugar became more popular some religious figures deemed it to be evil and was banned however Thomas Aquinas declared that sweets were not actually foods so cakes could now be eaten on religious feast days giving rise to specific cakes being associated with religious holidays. The Medieval Courts encouraged elaborate banquets with highly decorated food, cakes would often be covered in gold leaf, silver and even gemstones (Flandrin and Montanari 1999) . According to Richard Sax (1994) it wasn’t until the 16th century that cakes and sweet dishes were served at the end of the meal, where previously sweet and savoury courses were mixed and often were incorporated into the same meal. From approximately the 13th to 17th century advancements in agricultural improvements and increased overseas trade, the once exotic and uncommon ingredients became widely available and encouraged baking to become more widespread, eating cakes would now become a daily occurrence rather than just for religious or special occasions. You read "The History of Cake Making" in category "Papers" Cakes were becoming more and more enriched with butter, eggs, cream and being heavily fruited and spiced, and tinplate hoops were beginning to be used to shape and mould cakes making them easier to bake and serve (Peter Brears 1985). As written by Adamson (2004), using moulds to give cakes a distinctive shape was especially popular in Germany where such tins as a â€Å"Turks Head Pan† were used and continues to be used to this day for making Gugelhupf. ————————————————- During the mid 1700’s yeast was being replaced with eggs as the main source of leavening cakes. This would have taken a huge amount of time in order to whip eggs by hand (sometimes up to an hour) to get to the level of aeration that was needed. This method however resulted in a much lighter cake made possible from the amount of air incorporated during the beating of the eggs. An example of a cake from this era is the pound cake created in England and used equal quantities of flour, butter, and sugar, and of course eggs to be used as the aerating agent, (http://whatscookingamerica. net). ————————————————- The 1800’s saw improvements in milling technologies to give more refined flours, superior ovens were being produced with better temperature control and the creation of baking powder by Alfred Bird when he combined bicarbonate of soda with cream of tartar to formulate one of the most significant inventions which has had long lasting effect on baking be it in the home or in industry. (Pam Corbin 2011) Baking powder took the hard work out of baking and cakes made from around this time are more akin to what we class as modern day cakes today. Other culinary tools such as hand held egg beaters were now being mass produced along with cookbooks which no housewife would be without. ————————————————- By the early 1900’s baking technology made huge advancements and as early as the1920’s the boxed cake mix was invented. General Mills an American company developed the brand â€Å"Betty Crocker† which by the 1940’s exploded on to the market with their â€Å"just add water and mix† method. They became hugely popular with housewives as they were timesaving and cost effective. ———————————————— The 1900’s also saw the rise in home cake decorating which previously had only been done by professionals, cake decorator Dewey McKinley Wilton set up a cake decorating school, and e ventually manufactured and sold decorating products which paved the way for the booming multi billion dollar businesses that exists today. ————————————————- ————————————————- Ingredients ————————————————- Baking employs carefully balanced formulas. What goes into a flour based baked good either strengthens/toughens (proteins and starches), weakens/tenderizes (fats and sugars), moistens (any water containing ingredient), dries, or leavens it, however without heat and water, the important chemical and physical reactions wouldn’t take place. There are four basic ingredients that are used in cake baking: flour, fat, sugar and eggs, however any combination of these added with leavening agents, liquids and flavourings can result in thousands of recipes with completely different look, feel and taste from each other. ———————————————— Flour: ————————————————- Flour is the primary structure builder in cakes and is used to bind all of the other ingredients together. Cake flour is milled from soft wheat giving it a protein content of approximately 6-8%. Wheat flour  contains two very important proteins, glutenin and gliadin, when mixed with moisture and stirred, create gluten strands, which set when baked, however these gluten strands can also lead to a tough, dry cake if the flour is mixed for too long. There are many types of flour used in cake making the most popular being cream flour (contains and acid), plain flour and self raising flour (contains baking powder), However there are numerous other flours on the market today that can be used. Hi-ratio flour has been specially formulated for the commercial bakery which can allow maximum sugar and liquid absorption resulting in higher yield and increased profits. ————————————————- ————————————————- Fat: ————————————————- Fats come in two forms: solid(butter, shortening and margarine) and liquid(oil). Adding fat to a cake mixture can do several things, the action of beating/creaming the fat , such as butter with sugar will incorporate air bubbles allowing the batter to be light and aid in the leavening process. Fat also has a tenderising effect and increases the keeping qualities of the cake. Fats also have a shortening effect as it shortens the gluten strands. It contributes to a smooth mouth feel and flavour especially in the case of butter. Fats help to keep food products moist and extend shelf life. ————————————————- ————————————————- Eggs: ————————————————- Eggs add colour, flavour and nutrition to baked goods. The protein in the egg holds air and acts as a raising agent when whipped before other ingredients are added. The lecithin in egg yolks is an emulsifying agent that acts during mixing to assist with binding the ingredients together and tenderising. When baked, eggs coagulate causing them to set. ————————————————- ————————————————- Sugar: ————————————————- Sugar plays a vital role in cake baking as it imparts Sweetness to the cake mixture. Usually Caster sugar is used as their smaller granules dissolve quickly especially when it’s creamed together with fat; this action causes the sugar to hold air and acts as a raising agent. During baking the sugar caramelises causing the cake to colour and brown because sugar is also a  hygroscopic substance; it helps with a recipe’s moisture retention and thus increases its shelf life by slowing the staling process (www. baking911. com) ————————————————- Other ingredients that can be incorporated with the ones listed above are endless, some examples are: ————————————————- Dairy: milk, buttermilk, cream, cheese and sour cream ———————————————— Fruits: lemons, oranges, limes, dried fruits, cherries and mixed peel ———————————————â €”- Nuts: almonds, pecans, hazelnuts, peanuts, coconut and walnuts ————————————————- Flavourings: Chocolate, Vanilla, almond extract, spices and alcohol ————————————————- ————————————————- ————————————————- International Practices ———————————————— Krystina Castella (2010) writes in her book A world of Cake that every celebration around the world is accompanied by cake that embodies the rituals of that particular society, and that every culture globally has their own version of cakes that symbolize the customs and traditions of their respective histories. Ancient civilisations all offered cakes to their gods and so throughout history became an integral part of religious and other holiday customs of different ethnicities. Of course the recipes change from country to country and even from town to town but generally these traditional cake customs are still alive today if though slightly evolved from their first beginnings. Here are some samples of celebrations from around the world and an example of the type of cakes that are still eaten at that time: ————————————————- China: Mid-autumn festival: Mooncakes ————————————————- Mexico: Day of the Dead: Pan de Meurto ————————————————- India: Diwali: Gulab Jamun ———————————————— France: Bastille Day: Opera Gateaux †”———————————————- Italy: Liberation Day: Cassata U. S. A: Shrove Tuesday: New Orleans King Cake Ireland: Easter: Hot Cross Buns Many recipes were developed because of the ingredients that were available in that particular region and what methods were accessible at the time, mass immigration/emigration globally played an enormous part as can be seen with the discovery of the New World which brought with it a diversity of people from all corners of the globe to contribute to the birth of America. This assortment of cultures resulted in the amalgamation of traditional recipes brought from the home country such as Scottish scones becoming American shortcakes, Dutch fried cakes became doughnuts and German streusel became American buckle cake. The Amish community, who were German settlers, brought their no frills baking concept with them and famous â€Å"American† cakes such as Funnel cakes and Angel food cakes derive from the Amish people. The Jewish settlers from middle and Eastern Europe have made a huge impact on baking practices especially in America where a great proportion of them made a new home in New York. The renowned New York cheesecake can be attributed to Reuben’s Deli which were the first to substitute cottage cheese for cream cheese and according to Amander Hessner (2010) was a detail that defined the New York cheesecake that went on to win them a gold medal at the 1929 World Fair. Jacob Kenedy (2011) writes that turbulent histories have left a positive impact in culinary terms in some regions such as the French leaving behind the techniques of fine viennoiserie and patisseries, helping to make Naples one of the capitals of Italian desserts. In Britain Queen Victoria made popular the custom of high tea, a very dignified tradition of eating sweet dishes and drinking tea which initiated the development of numerous new recipes for cakes and sweet treats, and although the ritual is not part of every day life today, people still associate having something sweet to eat while having a cup of tea. Domestic, Plant and Boutique Style Bakeries Up until the mid 20th Century the majority of cakes that were baked were made by housewives and small local bakeries, however the emergence of the supermarket had a massive impact on the buying and eating patterns of the public. As mentioned above such products as cake mixes were now available to help the harried housewife, along with frozen desserts which were now available due to advances in technology allowing every home to have refrigeration and freezer capabilities. The establishment of Women’s Lib afforded women the freedom to work outside of the home contributing to the now emerging gap in the market for convenience foods. By the 1960’s huge advances were been made to eliminate fermentation time in bread making by mechanical and chemical means, and naturally methods were also being developed to â€Å"improve† cake production on a mass scale. Unfortunately in order to produce cake viable for sale for longer periods of time involved the introduction of emulsifiers, stabilisers and other additives to increase their shelf life. Flour was also been chlorinated to produce a high ratio flour that could absorb higher quantities of sugar and liquid allowing a higher profit margin for producers. High demand for ready made baked goods saw the rise of small bakeries in Ireland nonetheless it has been argued that Ireland’s entry into the EEC played a part in the decline of these bakeries due to European large plant bakeries flooding the market with cheaper products. The Celtic tiger years of Ireland however saw a revival of sorts to the traditional and artisan baking. This resurgence can be attributed to several reasons, Kavanagh(2008) states her beliefs as follows: â€Å"individuals have travelled and are aware of standards and choice elsewhere thus seeking variety on their return† she also explains â€Å"increased disposable income has meant that the consumer is more quality and health conscious and seeks organic, fresh, and local produce an indication of the increase in the number of farmer’s markets emerging† Chef Clodagh McKenna explains that artisan producers and farmers markets have played their part in revitalising local economies by encouraging employment and bringing forth a new generation of interested people. Health, nutrition and consumption trends In an article written by Miriam Tuomey(2011) for Bord bia, it has been found that the sale of home baking products in Ireland, has grown by 8. 1% to reach a value of almost â‚ ¬63m in the year ended 23 Jan 2011, according to Kantar. (www. bordbia. e) This trend in ho me baking can also be attributed to enormous food dedicated programmes on television where chefs and bakers are now afforded celebrity status and home baking has now become officially â€Å"cool† Another aspect driving consumption trends is the increased awareness of health implications from certain ingredients used in baked products. There is greater demand for natural ingredients as apposed to some of the ingredients in massed produced goods such as preservatives, flavourings, colourings, artificial sweeteners, stabilisers and modified starches. Through scientific and medical advances, more is known about wheat intolerance and coeliac disease and the baking industry has responded by producing gluten-free baked products, other products are also being produced to suit the dietary needs of people who are lactose intolerant, have allergies such as egg and nuts, for diabetics and for people who generally want to follow a healthy lifestyle. Conclusion Cake has started off as a basic nutritional addition to the diet of ancient civilisations and has progressed to play a vital role in the development of cultures and traditions and visa versa. They are an integral part of modern and traditional celebrations, bringing people together, be it for a religious festival, a wedding, or a birthday. The fusion of cultures and the opening of global markets have meant that everyone now has access to ingredients, recipes, tools and knowledge from every nation and the modern baker has the world of cake at their feet. ————————————————- ————————————————- References: ————————————————- ————â₠¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€ Adamson,M. (2004) Food in Medieval Times Greenwood Press, London ————————————————- Brears, P. (1985) Food and Cooking in 17th Century Britain History and Recipes Peter Brears and English Heritage, London ————————————————- Castella,K, (2010) A World of Cake, Storey Publishing, M. A. ————————————————- Corbin, P. (2011) The River Cottage Cakes Handbook Bloomsbury Publishing Plc, London ————————————————- Flandrin, J,L, and Montanari,M (1999) Food a Culinar y History, Columbia University Press, New York ————————————————- Hessner, A. (2010) The Essential New York Times Cook Book, Classic Recipes for a New Century W. W. Norton and company, New York ————————————————- Humble,N. (2010) Cake a Global History, Reaktion books, London ————————————————- Kavanagh, M. (2008) Curriculum Evolution at the Department of Baking Technology (National Bakery School), D. I. T, Kevin Street,1998-2008: What Factors Have Brought About a Change in the Curriculum M. A thesis Dublin Institute of Technology ————————————————- Kenedy, J. 2011) Bo cca Cookbook Bloomsbury, London ————————————————- McKenna, C. (n. d. ) The Irish Farmers Market Cookbook, Collins ————————————————- Sax, R. (1994) Classic Home Desserts Houghton Mifflin Company, New York ————————————————- How Baking works (n. d. ) [online} Available: http://www. baking911. com/howto/how_baking_works. htm [Accessed 5th October, 2011] ————————————————- Toumey, M. (2011) Homebaking Products show further Growth [online] Available: http://www. bordbia. ie/industryservices/information/alerts/Pages/Homebakingstillgrowing. spx [Access ed 21st October, 2011] ————————————————- http://whatscookingamerica. net/history/cakes {[online] [accessed 4th October, 2011] ————————————————- www. theoldfoodie. com/2010/10/brief-history-ofcakes. html [online] [Accessed 4th October, 2011] ————————————————- ————————————————- ————————————————- ————————————————- —â₠¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- ————————————————- ————————————————- ———————————————— ————————————————- ————————————————- ————————————â₠¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ———————à ¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- ————————————————- ———————————————— ————————————————- ————————————————- ————————————————- ————————————————- — Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ————————————————- ————————————â€⠀Ã¢â‚¬â€Ã¢â‚¬â€Ã¢â‚¬â€- ————————————————- How to cite The History of Cake Making, Papers