We examine the ways in which a hidden crisis can be exposed from a communication point of view. In which way can organisations create general awareness of a crisis and try to understand the dynamic nature of interactions? With the help of discourse analysis, we have examined the interactional achievements of two crisis entrepreneurs in the domain of education in the Netherlands: a rector of a secondary school and the founders of BON, a social movement aimed at improving the quality of education. In this way, we will illustrate the discursive practices that play an active role when certain players signal a crisis.
DOCUMENT
In January 2017, relations between Greece and Turkey were under severe strain when warships from both sides engaged in a brief standoff near a pair of uninhabited Greek ‘islets’ in the Aegean, whose sovereignty is disputed by Turkey. Theoretically informed by the literature of foreign policy analysis, we examine how the Greek diplomats, military officers and political analysts interpreted Turkey’s behaviour at that particular time. The article considers the following research question: which factors, from a Greek point of view, explain Turkey’s foreign policy in the Aegean in January 2017? Our theoretical expectation is that, in the aftermath of the coup attempt in Turkey, Greek diplomats, military officers and political analysts would ascribe domestic calculations into Turkey’s activities. We employed Q- methodology to uncover socially shared perspectives on this topic. Based on our findings, we uncovered two viewpoints: (1) Turkey’s diachronic strategy in the Aegean and (2) the strongman style. According to the former and most widely shared viewpoint, a consistent ‘rationalist’ strategy to change the status quo in the Aegean explains Turkey’s behaviour. According to the second one, the belief system of Turkey’s leadership legitimises the use of force in the conduct of foreign policy.
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Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l-glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l-glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.
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