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We can work on Process of engaging with the cultural venues and communities.
Choose a virtual cultural venue from the instructions below to visit online and write a short 500-800 word report about your visit.
Purpose The purpose of this assignment is to introduce you to the process of engaging with the cultural venues and communities. This will inform you personally of the Humanities and groups that support it.
Skills This assignment will help you practice the following skills that will be useful to you in your professional and personal life beyond school.
Identify cultural venues and inform you with deeper knowledge about the cultural form chosen. Organize reflections about engaging with a cultural experience and community Use concepts and skills learned in class to describe and interpret cultural experiences and communities Use appropriate and proper grammar, organization, and academic-style formatting in order to communicate Knowledge
Sample Solution
WWII is when the food started to get a little but better. A lot of the food started to be cooked in field kitchens and started to get âfresh.â There were a lot of different ration packs during WWII. First introduced was the âA-Rationâ or âGarrison Rationâ which was usually cooked in field kitchens. It consisted of a raspberry drink, cereal, muffin, jam and peanut butter, apple, salt/pepper, and some sort of sandwich based on preference. A bit different type of ration was the âB-Rationâ which was canned food, prepared in field kitchens that had no need to be refrigerated. Another ration that the soldiers had during WWII was the âC-Ration.â Unlike the A and B Ration this one had precooked food. The âC-Rationâ consisted of one pound of meat, beans and meat, meat and potato hash, meat and vegetable stew, and bread and dessert can. It usually lasted one day. Another type of ration pack was the âK-Ration which was the ration that was designed for light infantry, tank crew, and motorcycle infantry. It was usually Emergency packaged rations. Contained a dinner, supper, and breakfast meal. It was similar to the rations of today. Individual rations for breakfast, lunch, and dinner were also available. The dinner ration was a ration obviously enough for dinner. This ration contained a pork luncheon, canned American/Swiss cheese, bacon and cheese, biscuits, malted milk Tablets, caramels, sugar/salt, cigarettes, matches, gum, and a energy drink beverage powder. The Breakfast ration was a ration designed for what people would usually eat during the 1940âs in America. It contained Veal, Chopped Eggs and Ham, Biscuits, Dextrose, malted milk Tablets, dried fruit bar, oatmeal/cereal, water purification Tablets so the soldiers can drink the water that is stagnant, gum, and cigarettes. The other type of ration was the Supper Ration which provided about 2,830-3,000 calories for a single soldier. Inside the Supper ration was canned sausage, a random choice of pork-carrots or apples, beef and pork meal, biscuits, chocolate bar, tropical bar, toilet paper, cigarettes, gum and bouillon powder. Another type of ration from WWII was the âD-Rationâ or the âEmergency Rationâ which was a ration that contained a single high protein chocolate bar which could withstand extremely high heat. The last ration for WWII was the âMountain Rationâ which was designed for soldiers that were ski instructors, forest rangers, or experienced alpine travelers who were able to trudge through the mountains and rough areas. It supplied abo>
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WWII is when the food started to get a little but better. A lot of the food started to be cooked in field kitchens and started to get âfresh.â There were a lot of different ration packs during WWII. First introduced was the âA-Rationâ or âGarrison Rationâ which was usually cooked in field kitchens. It consisted of a raspberry drink, cereal, muffin, jam and peanut butter, apple, salt/pepper, and some sort of sandwich based on preference. A bit different type of ration was the âB-Rationâ which was canned food, prepared in field kitchens that had no need to be refrigerated. Another ration that the soldiers had during WWII was the âC-Ration.â Unlike the A and B Ration this one had precooked food. The âC-Rationâ consisted of one pound of meat, beans and meat, meat and potato hash, meat and vegetable stew, and bread and dessert can. It usually lasted one day. Another type of ration pack was the âK-Ration which was the ration that was designed for light infantry, tank crew, and motorcycle infantry. It was usually Emergency packaged rations. Contained a dinner, supper, and breakfast meal. It was similar to the rations of today. Individual rations for breakfast, lunch, and dinner were also available. The dinner ration was a ration obviously enough for dinner. This ration contained a pork luncheon, canned American/Swiss cheese, bacon and cheese, biscuits, malted milk Tablets, caramels, sugar/salt, cigarettes, matches, gum, and a energy drink beverage powder. The Breakfast ration was a ration designed for what people would usually eat during the 1940âs in America. It contained Veal, Chopped Eggs and Ham, Biscuits, Dextrose, malted milk Tablets, dried fruit bar, oatmeal/cereal, water purification Tablets so the soldiers can drink the water that is stagnant, gum, and cigarettes. The other type of ration was the Supper Ration which provided about 2,830-3,000 calories for a single soldier. Inside the Supper ration was canned sausage, a random choice of pork-carrots or apples, beef and pork meal, biscuits, chocolate bar, tropical bar, toilet paper, cigarettes, gum and bouillon powder. Another type of ration from WWII was the âD-Rationâ or the âEmergency Rationâ which was a ration that contained a single high protein chocolate bar which could withstand extremely high heat. The last ration for WWII was the âMountain Rationâ which was designed for soldiers that were ski instructors, forest rangers, or experienced alpine travelers who were able to trudge through the mountains and rough areas. It supplied abo>
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