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The effect of sampling chocolate on customer experience
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1 RIJKSUNIVERSITEIT GRONINGEN The effect of sampling chocolate on customer experience Customer indulgence, cost or benefit? By Bibianne Roetert May 12 In this study the effect of sampling chocolate on customer experience is examined in a supermarket environment. The experiment provides thorough insight in the do s and dont s considering sampling. This thesis will conclude with an advice for retailers how to use sampling in order to improve customer experience.
2 The effect of sampling chocolate on customer experience Master thesis Author Bibianne Roetert, Burmanstraat SG Amsterdam Tel: University of Groningen Faculty of Economics and Business Msc Business Administration Specialization Marketing Management Supervisors Supervisor: Laurens Sloot Co-supervisor: Erjen van Nierop Amsterdam,
3 Management summary Providing superior customer value is important in today s food retail industry. Since a pleasant customer experience will enhance customer value the following study will examine the effect of sampling chocolate on the pleasantness of customer experience. Customer experience is divided into three constructs: Cognitive response; affective response; and conative response. These responses were all divided into several quantifiable attributes. Using a quasi-experimental design a study is performed in two Dutch value-for-money supermarkets. 296 female respondents were questioned equally divided over three different situations. In one situation chocolate was sampled; in the other pencils were sampled; and in the control situation nothing was sampled. Following a factor analysis in order to determine the reliability of the attributes, a regression analysis gave insight in the causality between in store sampling and the cognitive, affective and conative responses of female shoppers. The results from this analyses showed that only affective responses were affected by tasting chocolate. Cognitive response and conative response showed no significant relationship with sampling chocolate. Additionally, affective responses were both positively and negatively affected by sampling chocolate. Because the beta of the causality with the positive affective response was higher than the beta of the relationship with the negative affective response, the hypothesis concerning the positive effect of chocolate on positive affective response is supported. This means that it is very likely that sampling chocolate affects processes in the orbitofrontal cortex concerning the regulation of emotions. Because seeing chocolate proved to have the same effect as tasting chocolate, this effect is even more likely. To conclude, it seems that chocolate is a pleasure enhancer, but it enhances negative affective responses at the same time. Therefore, more research is essential in order to determine if and how retailers could benefit from providing samples of chocolate in their supermarket. 3
4 Preface When I was only twelve years old, I already wanted to become a marketeer. Searching for ways to improve people s everyday rituals and to fulfil needs by making innovative products sounded like the most fun job in the world. Therefore, after successfully finishing my Bachelor s degree it obviously wasn t hard to choose which Master I wanted to apply for. Marketing management it was. Finally all courses which were thought attracted my attention and made me a fully dedicated student. To complete my marketing knowledge with some practical experience I learned a lot during my internship at Albert Heijn. During this internship I knew all my choices have been right and marketing is really the part of business which I can accelerate in and where my heart lies. Therefore, I m happy to finally finish my studies and to start practice real marketing in a Marketing traineeship at Unilever. Finishing this thesis will mean the end of a fun and informative project. I couldn t have finalised this without the help of a couple of great people. First, I want to thank Laurens Sloot for his endless patience and his useful tips. I also like to thank professor Verbeke for being so helpful and enthusiastic during the entire process. John Macleane has made it possible to collect data in both his supermarkets in Elst, I want to thank him a lot for this possibility and for the samples supplied by his supermarkets. In advance I also want to thank Erjen van Nierop for being my second supervisor and for spending time to read the whole text. Also I would like to thank the supermarket manager of Albert Heijn Jeremy for providing me with some useful insights from Holland s biggest retailer. At last I want to thank my parents, brother, sister, friends and boyfriend for supporting me throughout the entire process. They have always paid full attention to my stories and encouraged me to proceed with my fantastic ideas. Again, thanks to all of you who were involved in anyway and have made me finalize this challenging project! 4
5 Table of content Management summary... 3 Preface 4 1. Introduction Background Customer Experience Cognitive responses Affective responses Conative responses Problem statement Relevance of study Structure of the study Theoretical framework Sampling food Tasting food Customer Experience Cognitive responses Affective responses Conative responses Conceptual model Research design Experimental design Sample Procedure Plan of analysis Extra analysis Results Representativeness of sample Factor analysis Regression analysis Extra analysis Overview of the results Conclusion The effect of chocolate on cognitive response The effect of chocolate on affective response The effect of chocolate on conative response The effect of chocolate on customer experience Limitations and guidelines for future research Managerial implications...60 References 62 Appendix A1 - Questionnaire
6 Appendix A2 - Questionnaire...73 Appendix A3 - Questionnaire...79 Appendix B Interview...85 Appendix C SPSS- results...87 Appendix D Pictures
7 1. Introduction 1.1 Background In food retail, creating value to your customer is the key to success. Especially in the supermarket industry of today, which is characterized by price wars, all practices of a food retailer are based on persuading consumers to spend money at their place and not at the competition. Where most food retailers focus on price and products in order to differentiate, Dutch consumers are looking for good service and the feeling of to this place I want to return (GFK.nl 2012²). Therefore, to maintain and even expand their position in the market, Dutch retailers have to start investing in creating superior customer experience in order to attract customers and differentiate from competition. 1.2 Customer Experience Verhoef et al (2009) define customer experience as a holistic construct which involves the customer s cognitive, affective, emotional, social and physical responses to the retailer. This includes the total experience starting from the search, to the purchase, consumption and eventually the after-sale phase. During these phases, customers can be affected by elements under control of the retailer or beyond their control. An element in these phases which can be controlled is the store environment (Baker et al. 2002). Since two-third of the purchase decisions is made in-store, this is actually the place to make a difference after the consumer has decided to enter your supermarket (POPAI 1995; Inman et al. 2009). Research shows that the more time one spends in the store, the higher the probability of unplanned purchases (Inman et al. 2009). According to this same research, time spent in the supermarket can be increased by making the shopping experience as pleasant possible. This is supported by Donovan et al. (1994) who claim that feelings of pleasure perceived in a store environment, lead to spending more time in this environment and eventually spend more money. Moreover, 7
8 today s Dutch consumer spends 25 minutes per shopping trip (CBL.nl 2012¹). Hence, retailers can enhance this time and thereby sales by making the customer experience as pleasant as possible. Moreover, in-store promotions lead to enhancement of emotion and experience which is crucial in involving Dutch customers with their supermarket (GFK.nl 2012²). Additionally, a tool to make the customer experience outstand the competition is sampling of food in a supermarket. It is expected that especially the (sweet) taste of chocolate has the ability to influence customer responses in a retail environment (Herz 2007). However, the effect of sampling chocolate on customer responses has never been studied before. Therefore, in this study the effect of sampling chocolate on the perceived customer experience is examined. With the in-store stimulus of chocolate, retailers attract the consumer s attention. While having their attention, customers get the opportunity to appraise the stimulus which results in cognitive, affective and conative responses (Inman et al. 2009). As Verhoef et al. (2009) claim, these responses ultimately determine the perception of the construct customer experience. 1.3 Cognitive responses Cognitive responses are responses towards stimuli which are generated consciously. The consumer is not a passive receiver of influences from the in-store environment, but instead he or she actively tries to process the information from in-store stimuli (Fennis and Stroebe 2010). Moreover, cognitive responses vary from perceptions of interpersonal service quality up to perceptions of assortment quality (Baker et al. 2002; Dabholkar et al. 1996; Parasuraman et al. 1988). In addition, cognitive response may either result in active approach, active resistance, or unchanged behaviour which depends on the positivity of the customers perception (Fennis and Stroebe 2010). 8
9 1.4 Affective responses Affect relates to ones internal status in view of the collection of moods and emotions (Puccinelli et al. 2009). An affective response towards a supermarket is generally considered as the feeling of perceived pleasure in that supermarket (Kaltcheva and Weitz 2006; Donovan et al. 1994; Baker et al. 1992). In addition, positive affective responses cause an increased willingness to buy (Inman et al. 2009; Kaltcheva and Weitz 2006; Donovan et al. 1994; Baker et al. 1992). Consequently, positive affective responses can turn out in an increased share of wallet per customer or maybe even stimulate patronage behaviour. Affective responses are mostly accompanied by cognitive responses (Inman et al. 2009); nevertheless they influence behaviour independently (Donovan et al. 1994). 1.5 Conative responses Besides cognitive and affective responses, in-store stimuli can evoke conative responses. Conative response can be explained as either approach or avoidance behaviour (Mehrabian and Russel 1974). In former research this is measured as: the intention to visit the store (Baker et al. 1992; Donovan and Rossiter 1982); the intention to recommend the store to your friends (Baker et al. 1992); spending extra time in the store than intended (Inman et al. 2009; Donovan and Rossiter 1994); spending more money than intended (Inman et al. 2009; Kaltcheva and Weitz 2006; Sherman et al. 1997; and Donovan and Rossiter 1997); and liking of the store (Sherman et al. 1997; Donovan and Rossiter 1982). Figure 1 describes the relationship between in-store stimuli and responses. 9
10 Figure 1 The relationship between In-store stimuli and consumer response Cognitive response In-store stimuli Affective response Conative response 1.6 Problem statement It is of great importance to find out what factors make the difference in a retail environment in order to enhance the perceived customer experience. Furthermore, this is what eventually leads to creating customer value and what will differentiate one retailer from another. Additionally, since the degree of perceived customer experience affects patronage intentions and the share of wallet per customer, every possible method should be examined in order to improve this experience. In this study only one method is assessed, sampling of chocolate. The effect of sampling chocolate, which is expected to enhance the perception of customer experience, is studied using the following research question: Does sampling of chocolate increases the perceived customer experience? Customer experience is the result of the cognitive, affective and conative responses of a customer towards a retailer. Therefore, the sub questions focus on the effect of chocolate on these three specific constructs. 10
11 1.2.1 Sub questions The following sub questions are formulated in order to examine the general research question: 1. What is the effect of chocolate on cognitive responses? 2. What is the effect of chocolate on affective responses? 3. What is the effect of chocolate on conative responses? 1.7 Relevance of study The current Dutch food retailing market is characterized by the battle for consumers. In order to retain or even expand intrinsic market share, supermarkets have to ensure they provide the best service and the best products. Consumers are more critical than ever and pioneering in other markets is necessary for retailers to stay ahead. For example, the biggest Dutch supermarket Albert Heijn bought one of the biggest online providers of media and entertainment Bol.com. This contributes to achieving their goal of expanding their online market share. The knowledge from bol.com in the field of e-commerce makes it easier for Albert Heijn to provide convenient and high-end online shopping for daily groceries in then future. However, expanding in the online market is not the only way to protect from the heavy competition. Jumbo, another big Dutch retailer, is increasing their extrinsic market share by the take-over of C1000. These are only two examples of the dynamic and unpredictable battle between Dutch retailers. It can be said that the focus of food retailing moves towards factors apart from the core business of supermarkets, which is providing qualitative groceries and service to your customers. In combination with the current economic situation this lack of attention for the customers needs has resulted in stagnation of the amount which customers spent per shopping trip from 2010 to 2011 which is presented in Figure 2. 11
12 Figure 2 Amount spent per transactions in Dutch supermarkets over the last years (GFK.nl 2012 ¹) 19,47 19,52 20, , Creating excellent customer value is what distinct today s successful retailers from others (GFK.nl 2012²) today. Therefore, to detect whether the move of focus towards the web can be approved or whether there still lay opportunities inside the supermarket, this study examines the effect of chocolate on enhancing customer experience. If customer experience will be improved by offering something simple as chocolate, chocolate might serve as a secret weapon in the battle of the superior Dutch retailer in the near future. 1.8 Structure of the study The problem which gave rise to this study is formulated above. Besides, the three different constructs which determine (the perception of) customer experience are explained. In the next six chapters, the effect of chocolate on customer experience is stressed in detail. First, the problem will be supported by a theoretical framework in chapter two. Second, in chapter three the research is made more tangible in a research design. This explains both the design of the study and the method of performing the experiment and interpreting the results. Chapter four contains the results and the analysis which are the basis of chapter five, the conclusion. In addition, in chapter six several limitations are stressed and to complete the research, managerial implications are proposed in chapter seven. 12
13 2. Theoretical framework 2.1 Sampling food Sampling food in food retail environments The emotional and social responses to environmental stimuli are crucial in affecting purchase behaviour, as mentioned by Verhoef et al. (2009). Sampling food is a tool to influence this response. Hence, offering free food in supermarkets will build excitement in the store and stimulates buying (Levy and Weitz 2009). Moreover, tasting, seeing and smelling the product makes consumers more convinced of their attitudes and provide them stronger beliefs of the benefits of that product (Marks and Kamins 1988). Although Kotler (1973) claims that taste cannot directly be applied to atmosphere, Heiman et al. (2001) contradicts this statement. He states that demonstrations and sampling food have two effects: increasing the probability that a consumer will purchase a product; and increase the formation of goodwill of the consumer. This latter effect is of great importance to food retailers. It would mean that the mood of consumers in the supermarket can be influenced by offering free food samples. This would explain the reason food sampling is a tool already used in supermarkets (Interview Appendix B). However, earlier research provides little evidence about the formation of goodwill after receiving a sample. Explanations of the formation of goodwill after receiving a free food sample can be the reciprocity effect, people respond positive to favorable treatment (Fennis and Stroebe 2010); or the effect of eating on customers mood while shopping (Andrade 2005; Garg et al. 2007; Donovan et al. 1994) or it might be explained by physical responses of individuals to tasting and smelling food (O Doherty et al. 2000; Kringelbach et al. 2003; Pellegrino et al. 2010) Physical theory about food sampling The effect of tasting food on the emotional state of people has been studied in both the physical as the psychological field. Research in the physical field focuses on the unconscious 13
14 process which happens in one particular part of the brain. In addition, the part of the brain responsible for influencing human emotional states after tasting food is the orbitofrontal cortex (O Doherty et al. 2000; Kringelbach et al. 2003; Pellegrino et al. 2010). After tasting food, the pleasantness evoked by the specific food is evaluated in regions of the orbitofrontal cortex. This part of the orbitofrontal cortex indicates the amount of pleasure one perceives after eating (Kringelbach et al. 2003). In figure 3, the activated part of orbitofrontal cortex which correlates with pleasantness ratings, is indicated as the yellow spot in the left of the picture. Figure 3 Area of the orbitofrontal cortex which correlates with pleasantness ratings (Kringelbach et al. 2003) 14
15 Figure 4 An overview of the human brain The orbitofrontal cortex is part of the prefrontal cortex which is situated in the area of the brain right behind the eyes as can be seen in figure 4 and 5. It is connected to the amygdale and receives input of the following sensory stimuli: odor, taste, sound and touch (O Doherty et al. 2000). The orbitofrontal cortex is part of the total affective network which processes and controls emotional impulses. Hence, emotions and feelings of pleasure are evaluated in this part of the brain (Bechara et al. 2000; Kringelbach et al. 2003). In addition, affect is linked to ones internal collection of moods and emotions (Puccinelli et al. 2009) which are evaluated in the orbitofrontal cortex. Therefore, it can be stated that the orbitofrontal cortex is involved in controlling the affective responses of consumers. 15
16 Figure 5 The human brain, the amygdala and the prefrontal cortex (Neuralmodel.net 2012) Function of the orbitofrontal cortex The orbitofrontal cortex contains neurons that respond to the texture of fat in the mouth, scent, and to the sight of food, but the same as with the reward value of taste, these neurons only respond to the present hunger of the person (Kringelbach et al. 2003). Moreover, the orbitofrontal cortex is only activated if a person is hungry and deprived from food for several hours. In contrast, when a person is fed to satiety with a specific food the neural response to the taste, sight, scent and texture to this food will decrease since the orbitofrontal cortex is not activated. This effect is called the sensory-specific satiety (Kringelbach et al. 2003; Rolls et al. 1981). This phenomenon is the factor in control of the regulation of food intake of all people (O Doherty et al. 2000). Due to this, consumers who have eaten multiple pieces of one food sample would perceive less pleasantness and reward value of that particular food than other consumers who had less or had not eaten the food sample. However, eating food samples to satiety in a supermarket environment is not very likely to occur. Therefore the statement of Wadhwa et al. (2006) supports retailers in offering food samples, claiming that one bite of food can actually lead to intensification of hunger. Intensification of hunger after 16
17 one bite could lead to higher interest in the particular product or in products from the assortment in general Psychological theory about food sampling In contrast, the effect of tasting food on the human emotional state has also been examined from a psychological point of view. However from this view people are already in a certain emotional state and eating can contribute to either preserve this emotional state or improve their state. Since the emotional state of shoppers can predict shopping behavior according to Donovan et al. (1994), it is important to facilitate food which can positively influence the mood of customers. However, whether a person perceives food to be either mood lifting or mood threatening depends on the person s affective state at that time (Garg et al. 2007). For happy people healthy food is mood enhancing, while sad people want to navigate away from their negative emotional state by eating more hedonic products as fattening snacks (Tice et al. 2001). Moreover, only the presence of food is an important factor in psychological studies as well. Providing free food can be perceived as a favourable treatment. According to the principle of reciprocity (Fennis and Stroebe 2010), positive responses follow a favorable treatment. Besides the principle of reciprocity, sampling food in general contains a positive action of the supermarket. Moreover, this action might contribute to consumers feelings and perception of the store characteristics Food sampling as a tool to evoke both cognitive and affective responses Both affective and cognitive positive responses are evoked by sampling of food, taking into account the positive effect of sampling food on emotional states of pleasure (Baker et al. 1992); the strength of attitudes (Marks and Kamins 1988); and the acceptance of messages (Smith and Swinyard 1983). Since affective responses cause an increased willingness to buy (Inman et al. 2009; Kaltcheva and Weitz 2006; Donovan et al. 1994; Baker et al. 1992) and leads to more positive evaluations of the store (Puccinelli et al. 2009) it is of great 17
18 significance to discover what influences this affective response of the consumer. At the same time it is important to determine the factors that influence cognitive responses. Since cognitive responses ultimately increase involvement (Fennis and Stroebe 2010) which results in more word of mouth, liking of the store, and future shopping intentions (Puccinelli 2009) Effectiveness of food sampling in retail environments Improving the total evaluation of the supermarket is eventually each retailer s aspiration in order to improve customer experience. What the influence of the sample is on the total evaluation of the supermarket is examined in the following experiment. Goal of this research is to help supermarkets to (re)evaluate the effectiveness of sampling food and use sampling effectively in order to create the ultimate customer experience. The sum of the customers cognitive, affective and the conative response gives insight in whether or not the retailer has succeeded to create this outstanding customer experience, as shown in figure 6. Figure 6 Cognitive, affective and conative customer responses affect customer experience Cognitive response Affective response Conative response Customer experience 2.2 Tasting food Informational and affective component of consumption Ultimately, the goal of sampling food is to evoke positive responses from customers. In addition, this positive response is partly based on conscious and unconscious consideration of the food sample. Shiv and Nowlis (2004) claim that the environment, in which the sampled 18
19 product is tasted, plays an important role in the dominance of conscious or unconsciousness decisions of consumption. They separate an informational- and an affective component of consumption. Of which the informational component is a composition of objective features related to aspects such as the quality of the tasting experience. On the other hand, the affective component is a composition of the subjective, more emotional, reactions to the experience. According to Shiv and Nowlis (2004), distraction will lead to an increased impact of the affective component. This would mean that sampling food in a crowded environment will have a different effect than sampling in a less crowded environment. Since supermarkets are generally crowded, mostly the affective component of consumption overrules the informational component in this setting. Therefore, choices made in supermarkets seem to be more often based on emotion rather than objective features of a product Type of food However, according to Mishra and Mishra (2010) it is not the distraction that influences the behavior or preference in a supermarket, it is the type of food consumed. Less impulsive choices are made when people had eaten food with a high level of serotonin the night before. In other words, Mishra and Mishra (2010) claim that it is consumers everyday diet which influences the fact if they can be easily influenced by offering them a food sample. Steinberg and Yalch (1978) found an interesting difference between obese and non-obese consumers in their reactions towards food. Moreover, appetite of normal weigh consumers would be satisfied when consuming food, while the need of obese consumers for consuming more food increases after eating. An explanation for this is that internal hunger cues are less important than taste for obese people. They tend to consume more of a good tasting product, which motivates them to show more interest in this good. Experiencing the taste of a product by trying a food sample could therefore lead obese to show more interest in buying that particular product. 19
20 2.2.3 Taste and smell Subsequently, the orbitofrontal cortex can also be activated by odors (Kringelbach et al. 2003; O Doherty 2000). Hence, tasting of the sample is not even necessary in order to affect responses in a retail environment. Kotler (1973) indicates that smell is one of the main olfactory dimensions of atmosphere; therefore smell can influence ones perception about the environment. In addition, this effect is explained by the fact that smell is more intensely and intimately linked to our moods and emotional life than any of our other sensory experiences (Herz 2007). Therefore, all odors which enter your nose can unconsciously influence the current emotional state of consumers. However, if an odor will enter your nose depends on the awareness and appreciation of the scent. Moreover, the awareness and appreciation of the scent increases the human capability to smell (Herz 2007). Sampling food in a supermarket is already expected to enhance awareness since the sampling situation differs from the normal situation without sampling. Initially, smelling food starts as an objective process. However, the odor is immediately marked as a good or bad scent by the instinctive, hardwired predisposition of humans after entering the nose (Herz 2007). Aromas which people like elicit pleasant moods and have positive effects, while odors people dislike tend to evoke negative moods. Positive emotions trigger people to approach the smell, while negative emotions cause people to avoid it (Herz 2007). What odor is perceived as positive and which as negative, depends on the characteristics of the product. Unfamiliar odors will be more readily disliked than liked. Whereas a sweet odor is initially liked since it signals carbohydrates. This effect results from human evolution since carbohydrates are necessary to survive in a food scarce environment (Herz 2007). This is also the reason why no other species are as driven by sugar as humans. 20
21 2.2.4 Chocolate as a treat In addition, the drive to eat certain food is detectable with people who crave to eat sweets or salty snacks. Hence, craving can be explained as an intense desire to eat a particular food (Herz 2007). Women and men differ in type of food they crave for. While 60% of women crave for sweet food, with chocolate high on that list, 60% of men crave for savory food (Herz 2007). Apart from this gender differences in preference for cravings, eating sweet food is perceived as pleasurable by both men as women. This is both explained by nature, human evolution, as by nurture since most people have initially learned that the taste and smell of sweets are good because it is tasty food (Herz 2007). 2.3 Customer Experience Customer experience can be influenced from the moment a customer enters the store until he or she checks out (CBL.nl¹). Based on both the background of chocolate and of sampling it is expected that sampling chocolate can positively influence this customers experience which will increase the customer value. Customer experience is based on five different responses towards the retailer as mentioned by Verhoef et al. (2009). However, chocolate will possibly not influence all these responses in a positive manner. For instance, social responses are influenced by other customers and the sales persons inside a supermarket (Verhoef et al. 2009). Therefore, the social aspect is excluded from this study since offering chocolate is not expected to affect social responses. The remaining four constructs of affective, cognitive, emotional, and physical responses are expected to be directly influenced by chocolate. Since the dictionary explains affect as being a feeling or emotion, emotion is considered to be a part of the affective response. Physical responses have a different designation in this study; they are called conative responses, but enclose exactly the same elements as the responses from the study of Verhoef et al. (2009). This leaves three constructs of customer experience to be influenced by the sampling of chocolate: cognitive, affective and conative response. 21
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text:
Just saw this in WSJ:
After four bumpy years, the U.S. recovery finally appears to be on a smoother road. Many economists now predict 2014 will be the best year for growth since 2005, while joblessness is expected to click below 7% next year for the first time since 2008.
Question. Wasn't 2005 smack in the middle of a real estate bubble engineered by the Fed to paper over the Dot Com Bubble? The author of this WSJ excerpt is Brenda Crain. Her WSJ adds:
"She graduated with honors from Georgetown University and is known for her distinctive flair for fiction writing (though certainly not at the Journal)."
It is always insightful to check the biographies of the fundamental ("funnymentals") writers.

subset: commoncrawl


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By Elmia AB
Biomass energy Biomass refers to biological materials or organic materials which is renewable and sustainable and could be used as a fuel source. The energy derived from the biomass materials is called biomass energy. Biomass energy as one type of renewable energy has be developed with priorities in China. Current situation of Biomass resource in China ...
Austrian biomass heating systems guarantee an 80% cut in emissions. Recent studies have shown that these modern domestic boilers offer a significant reduction in particles, emitting fewer contaminating agents than previous generation boilers and wood stoves – with more than 100mg / ml of particles. The future will be based on new biomass combustion technology which cuts dust emissions from ...
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It is widely accepted that corrosion has an important economic impact at an industrial scale. As an example, results of a study carried out in the US showed that the total annual estimated direct cost of corrosion in the country was $276 billion, which was approximately 3.1% of the nation's Gross Domestic Product (GDP). Thus, within the last few decades, an important effort has been made to ...
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An effective, economical solution for harvesting safe, renewable domestic energy, mitigating wastes and achieving environmental goals. Background The Beltran Biomass Cogeneration System (BBCS) is an integrated, three-stage process that uses proprietary gasification technology to convert biomass and other organic wastes into versatile, cleanburning synthesis gas. The purified ...
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Delia Bell & Bill Grant Jack And Lucy MP3
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Fallin' For You - Jack and Lucy MP3
Jack and Lucy - "While You Were Sleeping" Colbie Caillat - "Fallin' For You" NO COPYRIGHT INFRINGEMENT INTENDED!!
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Video: While you were sleeping Song: Wherever would I be - Dusty Springfield For more video please look on my website: http://www.curlydesigns.nl.
While You Were Sleeping - 10, Jack and Lucy MP3
The soundtrack to the 1995 film that helped establish Sandra Bullock's career in the 1990s. Starring Sandra Bullock, Bill Pullman and Peter Gallagher.
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Jack, Lucy and the Callaghans love each other....they just haven't met each other yet! This isn't my best video but I finally finished it after letting it sit for months ...
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READ DESCRIPTION*** Heyyyy! So this is my video for PenguinKickinitLover's 2nd round for her Kickin' It Collaberation Contest! My theme for this video is ...
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text:
Viva Voce
- Biography
- Browse by Format
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|indie indie pop indie rock female vocalists rock portland alternative
|1990s 2000s
This Portland, Oregon-based indie rock duo comprises husband and wife Kevin Robinson (Alabama, USA; drums/vocals) and Anita Robinson (b. Alabama, USA; guitar/vocals). The couple met in Alabama in 1998, soon after they began dating and recording music together. As their demos progressed, record companies began to take notice and they were signed up to Cadence Records to record a debut album. The result was the largely forgotten Hooray For Now, released in 1998. Unfortunately Cadence went out of business soon after, leaving the Robinsons without a label.
After a period away from music, Viva Voce began recording what would be presented as their first album proper in 2001. Lovers, Lead The Way! was written produced and recorded by the duo in their home and released on their label Amore!Phonics in partnership with Asthmatic Kitty in 2003. The album demonstrated an unexpected level of intricacy for a two-piece outfit, with multi-layered and...
Read the Full Biography of Viva Voce


text:
Ahemdabad: England captain Nasser Hussain won the toss and elected to bat in the second Test against England at the Motera Stadium on Tuesday.The Indians predictably brought in medium pacer Javagal Srinath and Virender Sehwag replacing Sanjay Bangar and Iqbal Siddqui. England also made two changes with Michael Vaughan and Ashley Giles coming in place of Graham Thorpe and James Ormond.The teams: India: Saurav Ganguly (captain), Shiv Sunder Das, Rahul Dravid, V V S Laxman, Sachin Tendulkar, Deep Dasgupta, Harbhajan Singh, Anil Kumble, Tinu Yohannan, Javagal Srinath and Virender Sehwag. England: Nasser Hussain (captain), Mark Butcher, Marcus Trescothick, Michael Vaughan, Mark Ramprakash, Richard Dawson, James Foster, Matthew Hoggard, Ashley Giles, Craig White and Andrew Flintoff.
Upbeat Ganguly keen to wrap up series
England's tour of India
Match reports


text:
Vignoles, Anna and Dearden, Lorraine and McIntosh, Steven and Myck, M (2002) The Returns to Academic, Vocational and Basic Skills in Britain. Bulletin of Economic Research, 54. pp. 249-274. ISSN 0307-3378. DOI UNSPECIFIEDFull text not available from this repository.
|Not from UCL IOE?
|Item Type:
|Controlled Keywords:
|Qualifications, Effectiveness of further and higher education
|IOE Departments > Departments > Centre for Longitudinal Studies
IOE Departments > Departments > Quantitative Social Science
|Depositing User:
|IOE Repository Editor (2)
|Date Deposited:
|17 Mar 2010 14:17
|Last Modified:
|29 Jan 2015 08:03


text:
Handled Fabric Reusable Wine Bottle Gift Bags , Offset Printing Drawstring Pouch
1, Factory direct sell, reasonable price, high quality, sincerely service 2, 10 years OEM 3, Eco-friendly material,nonwoven
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CNC Plasma Table Update
A lot has happened in the last month, as I've placed renewed interest in building a cnc plasma table for Hedron and Manifestation. A project I spent last summer and fall thinking quite a lot about, with many starts and stops throughout the whole process as I slowly came up with the design for the table and gathered the majority of components for its fabrication. The table will have a working area that is 8′ by 4′ During January the frame was built, linear rails and rack attached.
At the end of January I built the gantry for the table, during this stage I had to add more to my initial design to increase rigidity.
With the Gantry built I next began work on the motor mounts for the y-axis.
I am currently working on the x axis carriage. I had initially turned wheels from nylon blocks on the lathe. However since I did not have a clear idea of how I was going to build the carriage, I have come to determine that the wheels are too big and are a hindrance in crafting a good design.
Having scraped the initial design for the x axis carriage, I have a pretty good idea on how I will design that will work for this table. Today I will finish the design and begin work cutting out the steel plates and making new wheels.


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Open Hours
- Monday - Thursday 12pm - late
- Friday - Saturday 12pm - 3am
- Sunday 12pm - 1am
Sun Parking: 261-293 Kent St. Entrances are located on Sussex Street and Kent Street. King Street Wharf is only a 2-minute walk down Erskine Street.
Kings Parking: Kings Parking has two car parks located within 5 minutes' walk of King Street Wharf: 2 Market Street (entrance on Sussex Street) 383 Kent Street (entrance on Sussex Street)
Ferries run regularly from Circular Quay, Milsons Point, McMahons Point and Balmain.
Get off at Sydney Aquarium/ Wildlife World and walk North towards King Street Wharf.
There is a secured taxi rank located right out the front of Bungalow 8.
Water Taxi
This is a great way to travel. You can order water taxis to pick you up from most wharves on the Harbour.
Arrange to get off at King Street Wharf, Wharf 9. Phone 1300 138 840 to book.


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Condition: Like New
All Product Details
His ideas are stunningly simple to follow: squeeze as many plants as you can into your garden by any means possible; grow your own fruit, vegetables and herbs; seek out rare, unusual and bizarre plants; don't pay for something you can make or do yourself; learn from nature; welcome change, and most of all enjoy the garden. The happy results? Apparently unuseable spaces become home to myriad plants. Sempervivums and aeoniums nestle in wall crevices, hardy annuals bloom between slabs of pavement, and a grapevine climbs around the back door. Carefully chosen larger plants like bananas, bamboos, and trees find themselves entirely at home. Cox also recommends fruit trees, herbs, and vegetables.
There are many books on small gardens, but they tend to focus on design at the expense of the plants. Big Gardens in Small Spaces proves this doesn't have to be the case: Follow the advice and a small garden full of healthy, happy plants will be yours.
James A. Cox
"A list of resources and an index round out this easy-to-use, hands-on practical guide enthusiastically recommended for any gardener who is necessarily restricted in space." Midwest Book Review
Martyn Cox trained in horticulture at Writtle College, Essex, and has many years' practical gardening experience. He is the former features editor of BBC Gardeners' World Magazine, deputy editor of award-winning Gardenlife and was on the editorial teams at Amateur Gardening and Horticulture Week. Now freelance, he writes a weekly gardening column in The Mail on Sunday, and monthly for Saga Magazine, saga.co.uk and Grow It. Martyn contributes regularly for many other titles, including The Guardian, Grand Designs, The English Garden, Sainsbury's Magazine and The Times Magazine. He is a member of the Garden Media Guild committee and was consultant editor to Sir Terence Conran on his book Outdoors. Martyn Cox is author of RHSWildlife Garden (Dorling Kindersley 2009), 101 Ideas for Small Gardens (BBC Books 2009), Gardening with Kids (Ryland, Peters and Small 2008) and 101 Plants for Problem Places (BBC Books 2008). He was a contributor to RHS New Encyclopaedia of Gardening Techniques (Mitchell Beazley 2008). Martyn has a small, plant-packed garden in East London, which he shares with his partner and two young children.


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Recent Blog Posts
writer. fighter. mitre - St. Leo the Great
All Christians believe the key doctrine that Jesus is all God and all man. Why? Because of the Catholic Church and men like St. Leo the Great....
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Ezekiel 47:1-2, 8-9,12
Psalm 46:2-3,5-6,8-9
1 Corinthians 3:9-11, 16-17
John 2:13-22
Why commemorate a church dedication that happened in fourth-century Rome? First, because St. John Lateran is no ordinary church—it's the cathedral church of the Pope and still known as "the mother of all the world's churches."
But more than that, because God has from all time intended the church building...
The King, the Drama, and the Joy
November is, for me, a month of great drama. It begins with the feasts of All Saints and All Souls — days when the Church celebrates God's outpouring of holiness upon his people. The month concludes with the Solemnity of Christ the King, the conclusion of the liturgical year.
The readings at Mass are often apocalyptic. They're revelatory. They pull back the veil between heaven and earth, so that we "see"...
Love Commanded: Scott Hahn Reflects on the Thirtieth Sunday in Ordinary Time
Exodus 22:20-26
Psalm 18:2-4, 47, 51
1 Thessalonians 1:5-10
Matthew 22:34-40
Jesus came not to abolish the Old Testament law but to fulfill it (see Matthew 5:17)
And in today's Gospel, He reveals that love - of God and of neighbor - is the fulfillment of the whole of the law (see Romans 13:8-10).
Devout Israelites were to keep all 613 commands found in the Bible's first five books....
Dressing for the Feast: Scott Hahn Reflects on the Twenty-eighth Sunday Ordinary Time
Isaiah 25:6-10
Psalm 23:1-6
Philippians 4:12-14, 19-20
Matthew 22:1-14
Our Lord's parable in today's Gospel is again a fairly straightforward outline of salvation history.
God is the king (see Matthew 5:35), Jesus the bridegroom (see Matthew 9:15), the feast is the salvation and eternal life that Isaiah prophesies in today's First Reading. The Israelites are those first invited to the feast by God's servants,...
Living on the Vine: Scott Hahn Reflects on the Twenty-seventh Sunday in Ordinary Time
Isaiah 5:1-7
Psalm 80:9, 12-16, 19-20
Philippians 4:6-9
Matthew 21:33-43
In today's Gospel Jesus returns to the Old Testament symbol of the vineyard to teach about Israel, the Church, and the kingdom of God.
And the symbolism of today's First Reading and Psalm is readily understood.
God is the owner and the house of Israel is the vineyard. A cherished vine, Israel was plucked from...
Feast Forward by Scott Hahn
Pope John Paul II was arguably the most iconic priest of the last century. Millions attended his Masses — at extraordinary World Youth Day rallies, from Denver to Manila. And over the course of his twenty-seven-year pontificate, tens of thousands more attended the "private" weekday Masses in his apartment, whose little chapel was always crammed with as many people as possible.
He inspired a generation of men to answer God's call and follow...
The Humble Path: Scott Hahn Reflects on the Twenty-sixth Sunday in Ordinary Time
Ezekiel 18:25-28
Psalm 25:4-9
Philippians 2:1-11
Matthew 21:28-32
Echoing the complaint heard in last week's readings, today's First Reading again presents protests that God isn't fair. Why does He punish with death one who begins in virtue but falls into iniquity, while granting life to the wicked one who turns from sin?
This is the question that Jesus takes up in the parable in...
First and Last: Scott Hahn Reflects on the Twenty-fifth Sunday in Ordinary Time
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Psalm145:2-3, 8-9, 17-18
Philippians 1:20-24, 27
Matthew 20:1-16
The house of Israel is the vine of God - who planted and watered it, preparing the Israelites to bear fruits of righteousness (see Isaiah 5:7; 27:2-5).
Israel failed to yield good fruits and the Lord allowed His vineyard, Israel's kingdom, to be overrun by conquerors (see Psalm 80:9-20). But God promised that one day He would replant His...
To Win Them Back : Scott Hahn Reflects on the Twenty-third Sunday in Ordinary Time
Ezekiel 33:7-9
Psalm 95:1-2, 6-9
Romans 13:8-10
Matthew 18:15-20
As Ezekiel is appointed watchman over the house of Israel in today's first Reading, so Jesus in the Gospel today establishes His disciples as guardians of the new Israel of God, the Church (see Galatians 6:16).
He also puts in place procedures for dealing with sin and breaches of the faith, building on laws of discipline prescribed by Moses for...


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Emily Triplett Teardrop earrings in yellow gold
Emily Triplett Teardrop earrings in yellow gold
Hand-forged 14 karat yellow gold earrings with teardrop shape and fish-hook style backs. High-polished for maximum shine. Material: 14 karat yellow gold Dimensions: 1" tall Origin: Handmade in Chapel Hill, North Carolina Care: See Care and Maintenance Guide under Customer Service
Vert & Vogue
Nadira and Ryan Hurley, the founders of Vert & Vogue, met in 2001 at a Parisian men's boutique that Nadira managed. After buying an entire new wardrobe from her, Ryan mustered the courage to ask Nadira on a date. A year later, they were married and, a year after that, living in New York. Vert & Vogue is the child born out of this love story, a combination of Ryan's passion for sustainable business and Nadira's fashion savvy. Look for thoughtfully curated clothing, footwear and home goods.
Do you have questions about this product? We're here to help!


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Put Zlatnog rata 65, Bol
Price per room/night from EUR 330.65
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Please note that the check-in and key-collection take place at: Bracka cesta 10, 21420 Bol. Please inform Villas Sole in advance of your expected arrival time. You can use the Special Requests box when booking, or contact the property directly with the contact details provided in your confirmation.
Continue to the next page for a full description of the available rooms and their prices. Choose and book your room.


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"Josh Pachter appeared in EQMM's Department of First Stories in 1968, while still a teenager. Over the years nearly fifty more of his stories have seen print. In the summer of 2015, a collection of stories featuring Mahboob Chaudri, the series policeman he created while living and working in Bahrain, was brought out in print under the title The Tree of Life and in e-format as The Mahboob Chaudri Mystery Megapack. His latest work is a novel in collaboration with Belgian writer Bavo Dhooge, entitled Styx."
One of the shortest stories I've ever written, and definitely one of the creepiest. I was delighted to have it appear in 2016, which is EQMM's 75th anniversary year.
If you'd like to read "Selfie," you'll find it here.
Return to Bibliography.


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Madeline and the Gold Hunt is the seventh Episode of Madeline's Tenth Season.
It was written by Kevin Curran and directed by David Mirkin. Jim Carrey, Hank Azaria, Tommy Lee Jones, Heath Ledger and Mel Gibson guest star in the Episode.
- Previous Episode: Madeline at Korea
- Next Episode: Madeline's Jokes


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There is an identical sequence of speed or energy generation for all great ball strikers. That sequence is: lower body first (red line on the graph above), trunk or torso second (green line), arms third (blue line), and the club last (maroon line). This sequence occurs during the downswing.
Why You Have It
Tight Hip Flexors, Weak Core, Glutes
Poor Body Control - Hip Hinge
Limitations Can Lead To
- Improper Swing Mechanics
- Compensation
- Injury
- Inconsistency
Swing Characteristics
Loss of Posture
Flat Shoulder Plane
Early Extension
Reverse Spine Angle
Hanging Back
Mobility, Stability, Strength
Training For
Add Distance to Every Club
Increase Conditioning
Reduce Injury
Improve Health
Training For Golf
1. Sequencing
2. Strength, Stability, and Mobility
3. Swing Mechanics - Common Defaults
4. Screen/Assessment
5. Warm-Up, Preparation
Specific Sequence
Hips, Torso, Arms, Club
Difference Between Pro and Amateur
No Matter Style or Form - End Result is the Same
Each Segment Builds Speed - Like a Whip
Better Sequence = Higher Club Speed, Consistency
PMRS - Position, Movement, Resistance, Speed
PMRS - Resistance and Speed
Stronger = Further
Hips/Glutes Are King
Fatigue - Late In Round
Muscle Slings
PMRS - Position and Movement
Control Positions and ROM
Transfer Power
PMRS - Position and Movement
Lead Leg IR
Rear Leg ER
Thoracic Ext/Rot
Shoulder Rot.
Injury Reduction
If Lacking Mobility or Stability
Poor Set-Up and Alignment
Compensations - Lean, Slouch, Tall
Swing Defaults
Reduced Energy Transfer
S Posture
C Posture
Loss of Posture
Flat Shoulder Plane
Early Extension
Reverse Spine Position
Hanging Back
How To Fix It
Thoracic Extension Mobility
Scapular Strength/Control
Body Control - Hip Hinge
How To Fix It
Retrain Sequencing
Overall Strength
LB/UB Dissociation - X-Factor
How to Fix It
Thoracic Rotation
Hip Mobility
Improve X-Factor
How To Fix It
Hip Mobility
Re-Educate Neuromuscular
How To Fix It
Hip Rotation Mobility
Core Stability
How to Fix It
Hip and Ankle Mobility
Hip/Core Strength
Body Control
Find Asymmetries, Imbalances, Weakness
Restrictions in Mobility, Stability, Strength Can Lead to Swing Defaults
Prepare the Body For the Round
Increase Performance and Reduce Injury
Golf Requires High Forces and Velocities
Need to Prepare for These Forces/Velocities
Warm-Up To Swing Don't Swing to Warm-Up!
Earn the Right
to Rotate!
Separation of Hips and Shoulder
Related to Club Velocity
Requires Great Mobility, Stability
Takes Advantage of Muscle Slings
Thank You
Contact At:
What It Causes
Limits Rotation
Increases Risk of Lower Back Injury
Makes Sequencing Difficult
How To Fix It
Core Stability
Hip/Pelvis Mobility
Hip Strength
What It Causes
Limits Ability To Rotate
33% of Golfer Have It
Why You Have It
Poor Body Control
Tight Thoracic Spine
What It Causes
Loss of Body Angles
Inconsistency - All Over
Why You Have It
Lack of Sequencing
Poor Body Control/Feedback
General Weakness
What It Causes
Shoulder Rise
Why You Have It
Poor Thoracic Rotation
Poor Hip Mobility
Lack of X-Factor
What It Causes
Topping, Hooking
70% of Players Have It
95% of Pro's DO NOT
Why You Have It
Lack of Hip Rotation
Poor Hip "Knowledge"
What It Causes
Number 1 Cause of Back Pain
Excessive Loads on Spine
Loss of Spatial Awareness
Why You Have It
Poor Core Stability
Lack of Hip Rotation
Poor Sequencing
What It Causes
Loss of Power, Distance
Topping the Ball
Why You Have It
Lack of IR in Lead Leg
Poor Ankle Mobility
What It Causes
Loss of Power, Distance
Why You Have It
Lack of ER in Rear Leg
Poor Sequencing
Question #1
What Swing Characteristic Do 70%
Of Regular Golfers Have, But 95%
of Pro's Do Not?
Question #2
What Is The Correct
Sequencing Pattern
During A Golf Swing?
Question #3
Finish This Statement...
Don't Swing To Warm-Up
Thank You!
Questions, Concerns, Comments?
Contact Us At
Muscle Slings
Posterior Sling
Lats - Glute
Anterior Sling
Ext. Obliques - Adductors
Load - Unload
Stretch Shortening Effect
There is NOT 1 Way to
Swing a Club, Rather an
Infinite Number of Styles.
BUT There is 1 Efficient
Way For Every Unique
- Titleist Performance Institute
Questions ???????
Does Sequence Matter?
Major Areas
Bretzel - The Best Stretch You Can Do!
Thoracic Rotation - Check
Hip Extension - Check
X-Factor - Check
Hip Flexion - Check
Hip Dissociation - Check
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The Best Exotic Marigold HotelDirector: John Madden
Cast: Tom Wilkinson, Maggie Smith, Judi Dench
A small group of British retirees learn that the life they want to live might not be the life they need to live after pooling their resources to spend their twilight years in a unique setting located in India. Upon arriving at the once-opulent Marigold Hotel, however, the eager pensioners come to realize that rumors of the building's restoration have been greatly exaggerated. But just when it starts to seem that the privileged seniors have been swindled out of their life savings, they summon the courage to sever their ties to the past, and embrace their new life with a sense of wonder and adventure. Tom Wilkinson, Maggie Smith, Judi Dench, Bill Nighy, and Dev Patel star in this uplifting comedy-drama from director John Madden (The Debt, Shakespeare in Love).
Product Details
- Release Date:
- 09/18/2012
- 0024543772293
- Original Release:
- 2012
- Rating:
- Source:
- 20th Century Fox
- Region Code:
- Time:
- 2:04:00
Special Features
Cast & Crew
|Tom Wilkinson
|Graham Dashwood
|Maggie Smith
|Muriel Donnelly
|Judi Dench
|Evelyn Greenslade
|Bill Nighy
|Douglas Ainslie
|Dev Patel
|Sonny Kapoor
|Celia Imrie
|Madge Hardcastle
|Penelope Wilton
|Jean Ainslie
|Patrick Pearson
|Graham's Colleague
|Hugh Dickson
|James Rawlings
|Estate Agent
|Liza Tarbuck
|Staff Nurse
|Paul Bhattacharjee
|Dr. Ghujarapartidar
|Lucy Robinson
|Ronald Pickup
|Norman Cousins
|Simon Wilson
|Madge's Son-in-Law
|Sara Stewart
|Madge's Daughter
|Ramona Marquez
|Madge's Granddaughter
|Raoul Marquez
|Madge's Grandson
|Glen Davies
|Taxi Driver
|Jay Villiers
|Evelyn's Son
|Paul Bentall
|Evelyn's Lawyer
|Louise Brealey
|Catherine Terris
|Graham's Cleaner
|Richard Cubison
|Douglas's Golf Partner
|Josh Cohen
|Joshua Cole
|Airport Security Guard
|Bhuvanesh Shetty
|Muriel's Physiotherapist
|Honey Chhaya
|Young Wasim
|Shubhrajyoti Barat
|Public Records Official
|Narendra Kumar
|Rickshaw Driver/Graham
|Hem Acharya
|Boy Playing Cricket
|Kailash Vijay
|Rickshaw Driver/Evelyn
|Tena Desae
|Sid Makkar
|Seema Azmi
|Vishnu Sharma
|Mr. Maruthi
|Lillete Dubey
|Mrs. Kapoor
|Denzil Smith
|Viceroy Club Secretary
|Jagdish A. Sharma
|Sandeep Lele
|Viceroy Club Barman
|Diana Hardcastle
|Neeraj Kadela
|Market Salesman
|S.N. Purohit
|Tap Shop Owner
|Shiv Palawat
|Tea Room Waiter
|Mahesh Udeshi
|Doctor at Clinic
|Neena Kulkarni
|Rajendra Gupta
|Gagan Mishra
|Restaurant Owner
|A.R. Rama
|Rickshaw Driver/Jean
Technical Credits
|John Madden
|Udayan Baijal
|Asst. Director
|Tarun Bhandari
|Sound Mixer
|Graham Broadbent
|Peter Czernin
|Ben Davis
|Chris Gill
|Michelle Guish
|Sarah Harvey
|Caroline Hewitt
|Jonathan King
|Executive Producer
|Seher Latif
|Alan Macdonald
|Production Designer
|Rajeev Mehra
|Production Manager
|Dilip More
|Art Director
|Thomas Newman
|Score Composer
|Ol Parker
|Daniel Phillips
|J.A.C. Redford
|Musical Arrangement
|Deborah Saban
|Asst. Director
|Jeff Skoll
|Executive Producer
|Louise Stjernsward
|Costumes/Costume Designer
|Ricky Strauss
|Executive Producer
Customer Reviews
Average Review:
Most Helpful Customer Reviews
See all customer reviews
Based off a popular novel of the same name, the movie tells the story of several cash-poor English retirees who travel to India looking for sex, love, rebirth, closure and/or adventure. Naturally, things go awry for the bunch starting with their arrival at the less than desirable Marigold Hotel. But through a series of follies, trials and adventures the gang grows closer to one another and they manage to learn a valuable lesson in the process: it's never too late to seek out new beginnings. Played by the creme de la creme of British acting royalty, the cast of The Best Exotic Marigold Hotel, inspires and dazzles. Dame Maggie Smith plays the feisty and untouchable xenophobe, Muriel, who comes to India unwillingly to receive a hip replacement. If there's one thing Dame Smith can play, it's surly and she does so with a wryness and bitterness that is both sad and cheeky at the same time. And what makes her so lovable is not only the humour behind her situation, but the redemption that comes along with it. Actually, this goes for all of the cast. Then we have Bill Nighy and Penelope Wilton as your testy, argumentative old couple. Nighy is open, he's an explorer whereas Wilton is unwilling and set in her ways. They come face to face with a drastic decision regarding the nature of their marriage. Tom Wilkinson, as Graham Dashwood, comes to India looking for his long-lost love. Then there's Dame Judi Dench as our main narrator, Evelyn Greenslade. She goes to India after the death of her husband seeking closure but really as more of an escape. What she finds, however, is a fresh start and a new outlook on life. Most of the action centers in and around the Marigold Hotel with Dev Patel playing its struggling manager, Sonny Kapoor. Every time he takes the screen, he steals the scenes with his fervent hope and optimism. Perhaps what I love the most, though, is that India itself is another prime character of the film. We're given a bird's eye view of the vibrancy of Jaipur from the crowded streets to the colourful markets and the serene customs. It's a whimsical and refreshing vacation folding out right in front of your eyes. I think what makes the setting stand out so much is the allusion created using the stark contrast between the India's progression and the old colonial habits of the British characters living there. It's poignant and powerful.The Best Exotic Marigold Hotel is a sweet, irreverent, cheeky film featuring some of the greatest British actors of our time. While it can be a bit predictable at times, the movie's ultimate message is an endearing one that speaks to the heart. This isn't just a film for folks in their golden years, it's one of those powerful movies that can be enjoyed by adults of all ages because the themes are super relatablel. This movie will make you laugh and cry, smile and admire. And if anything, you'll be in a state of wanderlust for quite some time.
I saw this in the theater, and it was beautifully done; beautiful settings, great story, amazing cast, including the always-amusingly-crotchety & witty Maggie Smith, and one of my other favorite Brit actors, the equally great Bill Nighy, who has an amazing talent for playing quietly understated roles! The Indian settings & colors were also lovely to look at, too! I highly recommend this touching, warm & funny movie!
ok to watch but was hoping for more. started stronger than it finishes.
I always give top ratings to Judy and Maggie, so don't believe me. This movie is close to documentary horror/travelog. I thank God I didn't have to actually Live it myself.
Love this movie, can't wait to get the DVD!!!!!


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20 December 2015
Relic Hunting Post #140 - Mucho Minié Balls (Part 1)
Posted by Richard G. Williams, Jr. at 7:00 AM
4 comments:
- UNT Press said...
I'm with UNT Press, and we've recently published James Carson's Against the Grain: Colonel Henry M. Lazelle and the U.S. Army (https://untpress.unt.edu/catalog/3666).
Henry Martyn Lazelle (1832-1917) was the only cadet in the history of the U.S. Military Academy to be suspended and sent back a year (for poor grades and bad behavior) and eventually return as Commandant of the Corps of Cadets. After graduating from West Point in 1855, he scouted with Kit Carson, was wounded by Apaches, and spent nearly a year as a "paroled" prisoner-of-war at the outbreak of the Civil War. Exchanged for a Confederate officer, he took command of a Union cavalry regiment, chasing Mosby's Rangers throughout northern Virginia.
JAMES CARSON, who is Henry Lazelle's great-grandson, has more than thirty years of experience as a military intelligence analyst, manager, and educator. He received his MA in International Studies from George Washington University and is a graduate of the Army Command and Staff College.
Would you be interested in reviewing the book for your blog? Please email me at email@example.com if so.
Thanks so much.
- 22 December, 2015 18:28
- Richard G. Williams, Jr. said...
- This comment has been removed by the author.
- 23 December, 2015 12:32
Merry Christmas to you and yours, and thanks for allowing me to comment here. Best Wishes for a happy and healthy new year.
- 24 December, 2015 08:01
- Richard G. Williams, Jr. said...
Merry Christmas to you and yours as well RL! And thank you for taking the time to contribute and liven things up around here!
- 24 December, 2015 08:16