Some of the greatest piano players in history became known for their proficiency in jazz. Technicality and a heavy reliance upon the ability of the musician to improvise makes jazz piano one of the hardest styles to learn. That does NOT mean, however, that it can’t be learned, but to get to the highest rungs a pianist must have lots of talent, a great ear, and the ability to improvise.
The birth of jazz music in the early 1900s was a significant period in musical history. Many of those who are considered among the greatest jazz pianists of all times were pioneers of the genre during this period. Jazz evolved from musical styles that African slaves brought to America. Therefore, its inception can largely be attributed to the early African-American community. African-American pianists, such as Scott Joplin and Ernest Hogan, are considered to be among the fathers of ragtime music. Although the ragtime era only lasted a few years, it was a precursor to, and contemporary of, the jazz era.
Many of the earliest and greatest jazz pianists were African American. For this reason, jazz music had something of a hurdle to overcome. While many embraced jazz as a new and exciting genre, others didn’t. The emancipation of African slaves was still a fresh memory, and many people still carried strong attitudes of racism.
Jazz’s public image changed slowly over the first two or three decades of the 20th century. Great African-American jazz pianists of the early to mid 1900s were instrumental in helping transform the perception of jazz. African-American artists like Erroll Garner, Theoloius Monk, Count Basie, Duke Ellington and Oscar Peterson brought a level of class to the genre that was undeniable. In fact, the Count Basie orchestra was pivotal to the jazz culture of New York for half a century. Noteworthy musicians in and of themselves, they also provided back-up for critically acclaimed singers like Billie Holliday and Big Joe Turner.
Count Basie’s association with Ella Fitzgerald is both historically and musically significant. The 1963 album the two made together is remembered by critics as possibly the greatest recording of her career. Count Basie also made recordings with Frank Sinatra, Sammy Davis Jr. and Tony Bennett. These match-ups lent even more credibility to jazz as a distinct genre.
The evolution of jazz saw many changes over the ensuing decades. More branches and sub-genres developed. In fact, jazz music fell out of favor with the public for several years in the 1980s. There was controversy within the musical community over the fusing of so many different types of music with jazz. Some purists viewed it as “watering down” the art form. Other musicians and fans see jazz music as a culmination of many types of music and view blending it with rock as simply another variation generally known as “fusion”.
Contemporary jazz artists have brought jazz back around into public favor in the 21st century. Today’s great jazz pianists, like Diana Krall, Harry Connick Jr. and Norah Jones bear living proof of this by number of albums sold. While some write off their work as “pop” jazz, many believe they are instrumental in keeping jazz alive in the new millennium.
Monthly Archive for May, 2010
According to Jerry List, vice-president of QC Software (www.qcsoftware.com), “First we have to understand the core competency of the Warehouse Control System (WCS). The WCS evolved from the Warehouse Management System (WMS) due to the fact that the WMS was just trying to do too much and technology just could not keep up. Routing, sorting and processing cartons through a conveyor system are very different than tracking inventory and orders. In the food and beverage arena it is imperative (a central to quality control) for goods to be picked, packed and shipped in an expeditious fashion due to the spoilage factor. A WCS must be able to process cartons efficiently avoiding any recirculation in the process of processing thousands of cartons an hour.”
Manufacturing journalist Thomas R. Cutler contributed to the current issue of the International Food and Safety Quality Network (IFSQN); the feature titled, “WCS Expands to Food & Beverage” details the decision-making process often conducted by food and beverage distributors and manufacturers.
According to Cutler, “There is a significant shift between (Warehouse Management Systems) WMS and WCS (Warehouse Control Systems) in the area of merging local data warehouses into an enterprise data warehouse. There are suites of software products that provide the tools necessary to efficiently and economically operate a warehouse or distribution center.”
Traditionally, a Warehouse Control System (WCS) executes instructions provided by an upper level host system, such as an ERP (enterprise resource planning) system or a WMS system. True Tier 1 WCS software provides advanced management capabilities including inventory control, resource scheduling and order management. The best-of-breed WCS systems are modular in nature, easily configurable, platform independent, with a scalable architecture to satisfy the needs of any size warehouse.
Unlike a typical WMS software solution, WCS directs real-time data management and interface responsibilities of the material handling system as well as provides common user interface screens for monitoring, control, and diagnostics.
The focal point for managing the operational aspects of the material handling system, WCS provides the critical link between the batch-time data host and the real-time Programmable Logic Controller (PLC) material handling system.
The PLC coordinates the various real-time control devices to accomplish the daily workload. At each decision point in the distribution process, the WCS “determines” the most efficient routing of the product and transmits directives to the Equipment Controllers to achieve the desired result. The decision-making process is often controlled by two separate utilities, the Sort Manager and the Route Director.
WMS systems are designed to manage information; they are planning systems versus execution systems, yet it is fair to say that the WCS is the MES for the warehouse because it directs the tasks.
The solutions provided by QC Software enables companies to streamline their warehouse operations with the lowest total cost of ownership in the industry ensuring increased corporate profitability.
Is there such thing as a fat burning food? Not technically but it is a phrase that is used to describe highly nutritious foods that give you the most nutrition per bite while at the same time making you feel as full as possible. The more of these foods that you eat, the more likely your body is to burn fat. These kinds of food are called thermogenic.
Thermogenic foods are foods that stimulate the body’s ability to burn off fat. The more calories you burn the more energy you have. This increase in energy allows the body to be more physically active, which means you burn even more calories because of this increase in energy. So calorie burning becomes a self-fulfilling prophecy so to speak.
Another reason to choose foods that spur your body to burn fat is because most diets limit your calorie intake. This means that it becomes more important than ever that you choose the most nutritious foods possible. For instance, a cup of corn chips packs far less nutrition than a cup of blueberries.
When you consume a donut instead of an apple you are feeding your body with what nutritionists call empty calories. Empty calories are those with no nutritional value. Most sugary, refined foods and beverages consist of empty calories that will add fat to your body.
Here are 10 fat-burning foods that no dieter should be without:
1. Cayenne. Cayenne refers to a broad range of spicy foods that contain capsaicin. They are commonly know as chili pepper, red or green peppers, or sweet peppers. The large mild form of cayenne peppers is called bell pepper in the US and Canada. Cayenne is a natural stimulant and diaphoretic (induces sweating).
2. Ginger. Ginger is a spice which is used for cooking and is also consumed whole as a delicacy or as medicine. It is the underground stem of the ginger plant. Ginger is very spicy and in herbal medicine is also considered a stimulant.
3. Bitter orange. The name “bitter orange” refers to a citrus tree and its fruit. Bitter orange is used in herbal medicine as a stimulant and appetite suppressant, and has replaced the banned stimulant ephedra in many herbal weight-loss products. Other names for bitter orange include sour orange, bigarade orange and Seville orange.
4. Fish. Fish is not only rich in heart-healthy, brain boosting omega 3 oils but it is also a great source of calcium. All fatty fish (such as rainbow trout, catfish and swordfish) can help reduce the risk of heart attack and help your body lose fat.
5. Avocados. Avocados have a lot of fat but they contain the good fat–unsaturated fat in the form of Omega 3 oils. They are also loaded with Vitamin E, which is essential for free radical fighting and general cell health. Avocados are also one of the most thermogenic and anti-aging foods that you can eat. One half of an avocado supplies you with a full day’s worth of Vitamin E.
6. Beans. To stay thin and avoid developing a paunchy middle you need to eat plenty of fiber and that is exactly what beans supply you with. They are also full of protein (for building muscle).
7. Oatmeal. Oatmeal is a healthy well-rounded grain that is low in calories. It is a good choice of food for breakfast. Not only does it contain lots of healthy fiber for cleansing your colon but it is also full of B vitamins. B vitamins help increase metabolism (calorie burn rate). For best results stay away from the instant stuff and make you’re own with steel cut oats (raw unrefined oats). Consuming steel cut oats can also help lower high cholesterol levels.
8. Broccoli. All cruciferous vegetables are fat burners and contain zero fat. Broccoli is particularly good for you. This accessible and affordable vegetable contains lots of vitamin C and folic acid (which is needed to metabolize iron). It is also a good dairy-free source of calcium.
9. Leafy Greens. This is a group of greens that includes Spinach, Kale and Collard Greens. These foods are loaded with vitamin C, fiber, and calcium; and have next to no calories per serving.
10. Pineapple. This tangy tropical fruit contains plenty of Vitamin A, fiber, and an enzyme called bromelain that degrades food in the stomach so that the nutrients from them can be absorbed more efficiently. As an added bonus, pineapple is also an anti-inflammatory food and can help combat post work out soreness.
Notice that many of these fat burning foods are cheaper to buy than foods that might contain a lot of empty calories (like cakes and breads). Over the long run they are much cheaper to invest in than expensive vitamins and mineral supplements.
So there you have it, 10 safe and effective weight loss tips.