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I’m a real languages fan and the latest language project I’m working on is to learn Chinese. So far I’m really enjoying the experience and last year I even went to China to test out my skills - as it’s also important to learn the culture with the language! For those thinking about learning Chinese, here are a couple of important things I wish I knew when I started.

Learn Chinese - But Which Dialect?

Whilst I specifically learn Mandarin, the standard dialect of Chinese that most people speak, different regions have different dialects. The differences between some are really not too big (e.g. Beijing Chinese and Singapore Chinese) but others are almost a completely different language altogether (e.g. Mandarin and Cantonese). Some dialects are only spoken, and use mainstream Chinese characters for writing with. It’s best to target your dialect to where you think you’ll visit. For Hong Kong and Macau you’ll probably want to learn Cantonese instead of Mandarin. Whilst most people in these regions learn basic Chinese Mandarin, you’ll find that you can communicate a whole lot more effectively in the real local language. If you just want to learn Chinese for the fun of it, learn Mandarin for sure.

Do I have to learn characters?

No! The beauty of learning Chinese nowadays is the presence of Hanyu Pinyin, or Pinyin for short. If you just want to learn spoken Chinese, there’s still some writing involved, but you won’t be writing characters. Hanyu Pinyin is the international standard for romanisation of Chinese characters. Pinyin was invented to help foreigners learn Chinese and occasionally school children learn it as well - however most Chinese will not understand you if you try to write Pinyin - they associate characters with the sounds that we would associate to the romanised Pinyin. For example:

The simplified Chinese character for I (as in me) is (if you can’t see this character you might need to install a language pack).

The Pinyin for the character is ‘Wo3′. Written (as opposed to typed) Pinyin is different - the written Wo3 has a small ‘u’ on top of the O, indicating how to say the word to distinguish it from other ‘Wo’s.

If you simply wrote ‘Wo’ most Chinese would not understand you. If you said ‘Wo’ they would.

There are two different character systems, aren’t there?

Yes, there is Simplified Chinese and Traditional Chinese. Simplified Chinese is much easier to learn than Traditional Chinese (less complicated characters, etc.). Traditional Chinese is now only used in Hong Kong, Macau and Taiwan. The Chinese government redeveloped the character system in the 20th century to produce simplified Chinese, which is now the standard in most parts of China and in some international Chinese communities. Depending on where you plan on travelling, you should target the character system you learn if you decide to learn written Chinese.

How long will it take me to learn Chinese?

It all depends on many factors, like frequency of study, the effort put in and whether you hear people around you speak Chinese fluently regularly. However, at an hour a day, to learn intermediate Chinese should take about six months to a year.

Mark Robbins, Self-Confessed Language Addict of the Learn Chinese Blog

Make sure your resume is alive with the value you can bring to others and you will find yourself needing someone to manage your interview schedule!

Tip #2 - Organization. Is it “reader friendly” Can it be scanned in less than 30 seconds?

Remember, you don’t get hired for bringing what you need to an employer and you don’t make money for the time you are there - you get hired for bringing valuable skills to the employer and you are paid for the accomplishments you achieve while you are there.

Here are six (6) extremely important tips that will help bring your resume alive and create the core objective of showcasing your value to potential employers.

Tip #4 - Emotion. Does it display personality?

Tip #1 - The Job Target. Quickly communicate the goal and purpose of your job search?

Anatomy is most widely defined as the scientific shape and structure of living organisms and their parts - like plants, animals, and humans. It can also refer to the detailed examination or analysis of something nonliving - like a presidential campaign.

Tip #5 - First Impression. Is it projecting professionalism?

Resume Anatomy

Which style of anatomy does your resume project - lifeless like a political commercial, or is it active in a way that pulls the reader into all parts of the message you want to deliver? Is it captivating to where it has the hook to pull readers into the document and spark the urge to call you for an interview?

Tip #3 - Hot Buttons. Does it create immediate interest? Does it have “punch”?

The mistake that is common in hypnosis is to want something from your listener. When we want something too much we often become pushy which is an undesirable trait and can prevent or weaken your rapport as a hypnotist. Being pushy results in pushing away the individual, which is also common in sales.

If you feel that you may be too nice to your listeners, stop and realize that there’s a line a hypnotist cannot cross while maintaining your level of rapport. If you are trying too hard with your listeners, implement the ‘instant rapport technique’, this will allow you to send the listener rapport signals subconsciously. Finally, if you feel you may be pushing your subject, use fractionation and they will eventually give you what it was you were pushing for.

Building rapport as a conversational hypnotist is crucial to being successful. As you improve your rapport skills you will be improving your overall skill as a practitioner. In order to be successful at this it is important to be aware of the common mistakes made in building rapport.

3 Most Common Mistakes a Conversational Hypnotist Makes (Part 2 of 2)

Here is a list of distinctive dances that are worth appreciation and enjoyment at up most.
Classic Folk Dance - Fans and ribbons may be the stereotypical image that appears in many of our minds when we hear about Chinese cultural dance; in fact it mean much more than images….

Chinese dance possesses numerous types. Each nationality, each region and each type of dance carry its own folk dance forms with unique features and flavors. Folk dances directly reflect the lifestyles and customs of a people, and though their are numerous folk dances, each and everyone is an invaluable part of China’s cultural heritage. Yet it is also easy to discover that Chinese dance is actually an integral body with common spirits and views. The frequent communication and assimilation between different ethnic groups and regions, the different dance fields between entertainment for others and self-entertainment, professional and amateur, religious and worldly, royal and grassroots, etc., have all melted and become one in another. Dances for rituals, performances, social contacts, education, clans, trades, etc., all take up an important and indispensable place in the garden of dances….

Dai Dances - The folk dances of Dai nationality enjoy not only wide popularity but great diversity. Most of them imitate the movements of subtropical creatures. Known as Galuoyong, Fanluoyong or Gananyong, Peacock Dance is the best loved dance of the Dais.

Popular Yangge - During the season in winter, people of Han nationality in villages in northern Shanxi begin doing the yangge dance and waist drum dancing in order to greet Spring Festival (first day of the first lunar month) and Lantern Festival (15th of the first lunar month).

Chinese Dance

Chinese facts are mysterious to the outside world, for more facts of China please see chinafacttours.com/facts/

Tibetan Dances - Nearly Tibetans can sing anytime for any event and dance at festivals, weddings, gatherings and during their spare time. From historical writings we can see that more than a thousand years ago folk religious and sorcerers’ dances were very popular in Tibet.

Gaoshan Dance - Due to the influence of the their island environment, the aborigines of Taiwan created hand-holding line dances as part of a harvest ritual.

The art of Chinese dance traces its origins to a time before the appearance of the first written Chinese characters. The ancient dance of China went through embryo and childhood stages in a primitive society. It became ripe around the Bronze Age. A study of ceramic artifacts with depictions of dancing figures reveals that people of the Neolithic Yangshao culture of around the fourth millennium B.C. already had choreographed group dances in which the participants locked arms and stamped their feet while singing to instrumental accompaniment.

Ballet in China - The development of modern Chinese dance has taken on a dynamic personality. Usually, young people going into dance study ballet and modern dance first, then they study the technique and syntax of traditional Chinese dance. From there they seek out new directions for Chinese style body expressions and movements with an open mind for experimentation. Since about 1970, the original and unique compositions of young dancers have occasioned a renaissance in Chinese dance….

Miao Dance - The Miao (also known as Hmong) people of southwestern China developed a lively form of antiphonal, or responsive, singing and competitive dance.

As a comprehensive art form, dance is an important part of the ancient Chinese term “Yue”, since Yue in Chinese includes several elements such as poems, songs, dances and music. Chinese dance has its own unique vocabulary, meanings, and ordered structure that enable a dancer to fully express his thoughts and feelings with ease and grace.

Uygur Folk Dances - Uyghurs in Xinjiang are known for their skill in singing and dancing on festive days and at gatherings of friends and relatives. Their lively dances demonstrate diligence, bravery, openness and optimism and distinguished by head and wrist movements. Their clever coordination is enhanced by the typical posture of tilted head, thrust chest and erect waist. The dances, Sanam in particular, express the Uygurs’ feelings and character.

In small bowl mix Smoky Jalapeño Rub, Lemon Lime salt and Beyond the Border seasoning, set aside. Reserve small amount of tomato, jalapeño, olives and cheese for garnish. In a 3-4 quart clear glass bowl, layer black beans, refried beans, jalapeños, lettuce, minced garlic, tomato, cheese, avocado slices, onions, mild green chilies, olives, sprinkle small amount of Smoky Jalapeño Rub, Lemon Lime Salt and Beyond the Border seasoning on every other layer as you go, put spoonfuls of sour cream in a ring around top edge of salad, making smaller rings as you work inward sprinkle tomato, cheese, olives and jalapeño on top for garnish. Cover the surface with plastic wrap and chill for 1-2 hours. Serve over tortilla chips with Lime wedges. Salad will mix as you serve it.

Easy Venison Roast

2 - 4 lbs. Venison Roast

3 med. Red or White Potatoes

1 Onion

2 Cloves Crushed Garlic

3 Carrots

2 Tbsp Flour

2 Beef bouillon Cubes

Smoky Jalapeño Rub

Smoky Mesquite Salt

2 - 3 Cups Water

1 Lg. Reynolds Cook n Bag

This recipe is especially handy when you’re feeding a crowd. Just unwrap the corn and you’re good to go!

Apply Rub generously on both sides of meat, either rub into meat or allow to marinate and the moisture in the meat will draw it in. grill, fry, bake or smoke to desired doneness.
Tip: If possible season meat and allow time to marinate, first wrap with plastic wrap or put in re-sealable Plastic bag 2-4 hrs or overnight

Butter corn, sprinkle with Smoky Jalapeño Rub & Smoky Mesquite salt. Wrap in foil, grill or bake.

Directions

Smoky Jalapeño Grilled Vegetables

Slice vegetables like peppers, onions, mushrooms, zucchini etc. brush or spray with olive oil. Sprinkle Smoky Jalapeño Rub & Smoky Mesquite Salt over all. Let marinate 15 minutes. Grill until done.

Smoky Jalapeno Rub Recipes for Taco Salad, Venison, Baby Back Ribs & Burgers

Smoky Jalapeño Rub is great on any of these.Steak, Ribs, Roasts, Chops, Prime Ribs, Fish, Poultry, Burgers, Wild Game and Fowl

Smoky J Scramble

Stir together 4 eggs, 1 Tbsp Smoky Jalapeño Rub , 2 Tablespoons each: Bell Pepper, Onion, chopped pickled jalapeño slices,2 Sliced fresh mushrooms, 1/2 cup shredded cheese, 1/2 tsp Smoky Mesquite Salt , Heat skillet with 1 tablespoon Butter, Scramble mixture till done.

Directions

Smoky Ham

Rub down a Ham with our Smoky Jalapeño or any of our Just Simply Good Stuff! Rubs for that matter. and a little Smoky Mesquite Salt then Smoke or Bake. No need for additional seasoning it’s already in there!

Taco Salad

1 can black beans 15oz rinsed and drained

1 can refried beans 15oz heated

2-3 cps Cooked Meat chicken, beef or pork, shredded or ground

4 cp shredded lettuce

1 lg tomato; chopped

1 1/2 cps shredded Cheddar or Monterey jack cheese

1/4 c whole pitted black olives

1/4 c green onion chopped

1/2 red onion separated into rings

1 lime quartered

1 avocado peeled and sliced

1/2 c dairy sour cream

1 can chopped mild green chilies 4oz drained

10-15 pickled jalapeños slices more if you like hot

2 cloves garlic; minced

1 Tbsp Smoky Jalapeño Rub

2 Tbsp Beyond the Border

2 tsp Lemon Lime salt

1 bag tortilla chips yellow corn

No need to pass around all of the butter and salt & pepper it’s already done!

Sprinkle Smoky Jalapeño Rub on all sides and ends of roast. Lightly sprinkle with Smoky Mesquite Salt, remember it’s a salt. Put 2 Tbsp flour into Cook n’ Bag, add roast close top and shake to distribute flour over roast, set aside. Wash and cut potatoes, onion and carrots into ¼’s add to bag, add garlic crushed & chopped, pour 2cups water, careful not to wash off all of your seasoning on roast, add bouillon cubes Close bag with tie provided. Cut slits in bag about 2″- 3″ below tie closure, place bag in 9″ x 11″ baking pan. Bake @ 375 degrees until desired doneness. Remove from oven. Remove bag from pan when cool enough hold at top of bag. Hold over sauce pan, poke 1 hole in bottom of bag, let juice drain into pan. Put bag back in pan and back into oven w/heat off to keep warm. Place pan on stove bring to medium boil meanwhile mix 2-3 Tbsp. Flour or corn starch into 1/2 cup cold water stir till smooth. Stir gravy rapidly while slowly adding flour/water mixture cook to desired thickness. Slice Roast put on platter surround w/ potatoes, carrots and onions serve gravy on the side.
ENJOY!

Muph & Plutonic - And Then Tomorrow Came - Album Review

Considering the crossover success Aussie Hip Hop acts have had with alternative rock festival crowds in the past it is fitting that the dynamic duo delve into this partnership a little, with some guitar-fuelled excursions. The poignant self-evaluation that is Yesterday’s Basement is one those occasions. Luckily both the rock and Hip Hop elements sit together nicely without sounding awkward. The fast-paced trip of Beautiful Ugly is a bit messy though.

By album’s end you are left satisfied and rewarded with what you have just listened to. The fact that Muph & Plutonic’s grown man Hip Hop does feel a little dry and lacks some flair at times is the only factor holding it back. If you’re tired of the same old rap grind or are already a fan of M & P, And Then Tomorrow Came could very well be your antidote. Melbourne magic!

Muph & Plutonic continue to establish themselves as one of Oz’s tightest Hip Hop tag teams, as is evident on the funktastic lead single Size of the Soul.

Two critically acclaimed albums later, 2003’s Hunger Pains and 2006’s Silence The Sirens, Melbourne-based emcee Muphin and producer Plutonic Lab link up for a third time with the brooding And Then Tomorrow Came.

Available through Obese Records

Unlike some of his egotistic fellow rappers, both abroad and internationally, Muph drains his lyrics of any pretension and braggadocio, serving more as the average blue-collar guy on the corner that people can relate to, who happens to have a way with words. His working man’s blues work to their finest effect on cuts such as the energetic banger Filthy Rich, where he observes: “two minute noodles and a pair of chopsticks/trying to get a dollar off the floor of the mosh pit/and fossick through all these dirty pant pockets, lately/thinking that it doesn’t pay to be honest.”

Foreign chocolate brands such as Dove, Cadbury and Hershey’s have now captured about 70% of the Chinese chocolate market. As Barry Callebaut, the world’s largest chocolate manufacturer with 25% of the global market, recently opened its first chocolate factory in China in Suzhou City, the top 20 chocolate companies in the world have now all entered the Chinese market. But in the face of global competition, China’s local chocolate companies have been further suppressed down the value chain.

Multinational ambitions

Keep up with the globalization

Barry Callebaut has made it clear that they are coming to share and participate in China’s economic growth. It plans to build the Suzhou factory into the largest among its 38 factories globally, and achieve a 6-fold sales increase in the next five years via the Suzhou factory’s high capacity. “We hope we can fully utilise this factory’s capacity to rapidly increase output from 25,000 tons to 75,000 tons, making it the world’s largest chocolate factory,” said Barry Callebaut CEO Patrick De Maeseneire.

In recent years, the global chocolate market has notably slowed down, with only 2-3% growth per annum. This is mainly because per capita chocolate consumption in developed countries is already at a high level, averaging 11 kg. On the other hand, China’s per capita chocolate consumption is only 0.1 kg, and its domestic chocolate market has been growing at a staggering 10-15% per year, with an estimated market potential of US$2.7 billion. Thus China has become the world’s second biggest chocolate market only behind the US. The world’s top 20 chocolate companies have all entered China, and there are more than 70 imported or JV chocolate brands in today’s Chinese market.

Although the rapidly growing Chinese chocolate market is good news for its local chocolate companies, Chinese consumers today are frequently referring to foreign brands such as Dove, Cadbury, Hershey’s and Ferrero but seldom mentioning local brands.

China’s Chocolate Market Dominated by Foreign Brands

It is understood that Barry Callebaut’s new plant in Suzhou will become the company’s Asia-Pacific headquarter, as well as a sales network centre for serving China and multinational food manufacturers and specialised customers. Major brands, such as Cadbury, Hershey’s and Nestle, all currently have large quantity of outsourcing manufacturing contracts with Barry Callebaut, whose OEM output of cocoa liquor and chocolate products amounts to 15-20% of each of the three major brands’ annual output. So the Swiss Barry Callebaut is indeed the Big Brother of the global chocolate industry.

As the CHF 4 billion-revenue-per-year Barry Callebaut set up its first production line in Suzhou, a complete multinational chocolate industry chain is also emerging. Industry insiders suggested that this would be a blow to local Chinese chocolate companies in this globalized competition. It further indicated that keeping up with international competition is particularly important, or the Chinese industry chain will become even more vulnerable.

As Barry Callebaut finally entered the Chinese market, its Suzhou factory will make chocolate production even cheaper for multinational brands. For local Chinese companies that are mostly in the low-end market, they may no longer hold this market segment firm.

Second largest chocolate market

In fact, even before the arrival of Barry Callebaut, China’s local chocolate companies had already been losing market shares to multinational competitors. The US Hershey’s has determined to plough the Chinese market, planning to achieve 23% share of the local market by 2010 and the runner-up position in China. Meanwhile, Korean and Japanese chocolate producers are also accelerating their entry into the Chinese market.

As a foreign product, China only has a chocolate manufacturing history of less than 50 years, so there is inevitable gap behind foreign brands in terms of production techniques and technologies. Due to inappropriate processing equipment and incomplete production facilities, product quality assurance is difficult for many local chocolate companies. Furthermore, most Chinese chocolate companies are weak in product R&D, resulting in slow product changes and updates. At present, most local chocolate companies are stuck in an embarrassing situation of low product quality.

Local companies not in the local market

The above industry issues have costed local companies’ opportunities to participate in the competition for the Chinese chocolate market. Multinational chocolate brands have come to the Chinese market one by one since the 1990s, and now they are in a dominant market position. With their considerable financial power, multinationals can play their technological and cultural cards, as well as promoting their premium quality and unique tastes, to rapidly capture the Chinese market.

Statistics showed that there are about 63 large-scale local chocolate companies in China, with annual production of 150,000 tons. Statistics from industry associations also revealed that China currently has about 250 chocolate companies in total.

Local Chinese chocolate companies need to constantly improve their product quality, select finer raw ingredients, upgrade production facilities, adopt international technologies, enhance product innovation and brand management. Only then can they compete with multinational companies on a level-playing field, and make a breakthrough in this foreign-dominated Chinese chocolate market.

Industry insiders pointed out that the Chinese food and beverage industry is a highly and internationally competitive market. The vast potential of China’s chocolate market is not only for foreign brands, but is also laid in front of local chocolate producers. The local chocolate industry is now in a structural change and survival-of-the-fittest stage, and no doubt the entry of foreign brands will present challenges to the local industry. But if local chocolate companies can participate in this international competition, it could not only drive the chocolate demand from Chinese consumers, but also promote development of China’s chocolate market.

Cristofori: It is credited with inventing and building the first piano. Pianoforte is Cristofori’s new instrument. Italian’s combines the words for soft (piano) and loud or strong (forte).

Clavichords: These instruments were very soft and no matter how hard you slammed down the keys. It could not make them any louder than this.

The idea of designing a piano is from an older instrument called the harp which was designed before the birth of Christ. This instrument “Harp” exist in ancient Greece. At some point, an enterprising young go-getter named Fred conceived of a peculiar notion. Fred decided to change the concept of piano by plucking the strings with mechanical device and not by plucking the strings with fingers. This idea of a harp operated by keys is the first primitive keyboard.

In the fourteenth century, the idea of designing a keyboard was envisioned and sketched. Coincidentally, it is the last time the Cubs won the World Series. An interesting story of instrument design, innovation and invention proceeded over the next five centuries. The modern piano was invented in the early 1700s before the precursor and there were three instruments which were used to play the keyboard music.