Korean Food Culture - Free Essay Example

Sample details Pages: 11 Words: 3254 Downloads: 1 Date added: 2017/09/25 Category Advertising Essay Type Argumentative essay Level High school Did you like this example? Korean culture is comprised of a multitude of societal changes that have amounted and transformed throughout the years. Beginning five thousand years ago Korea has slowly evolved into a cultural haven. Music, dance, painting, food, fashion, arts, games, karate, family life, theater, religion and beliefs are just a few components that make up modern day Korean culture. Korean cuisine is one of the most unifying of all of these cultural factors. The food in Korea is one of the defining elements of Koreans culture because of its historical background, environmental affinities, long lasting creative techniques and recipes, and use in traditional ceremonies and festivals. Modern day cuisine in Korea is quite progressed from what it once started as, but many of the same traditional dishes still play a major role in Korean diets. As Korea has evolved and gone through intense alterations, so has the food in this country. Major political changes have affected the eating palates of Kor eans by changing both the amount of food available and the type of food that is consumed, yet traditional Korean cuisine has managed to survive into the modern day. The origin of Korean cuisine can be traced back to early myths and legends that have been passed down, generation to generation, throughout the years. Looking at the historical nature of Korea can also be helpful in showing the foundation of Korean food. The Three Kingdoms Period in Korea lasted from 57 BCE to 668 CE. The first kingdom was Goguryeo, which is located in the northern part of the Korean peninsula, known today as Manchuria. The second kingdom, Baekje, was located in the southwestern part of the peninsula and the third kingdom, Silla, was located in the southeast corner of the peninsula. Each of the three kingdoms had unique cuisines that were specific to the area they were in because of the varying climates of each region. During the Three Kingdoms Period, fermented food began to be seen and played a huge ro le in Korean’s everyday lives. During this period there are no actual records of the food that was prepared or cooked and therefore no writings of seasonings or ingredients that were used to prepare their meals. The only record of any Korean food during this period was the mention of Kimchi, the national Korean traditional dish. Following the Three Kingdoms Period was the Unified Silla period, which began in 668CE and continued until 935CE. Silla unified most of the southern region of Korea, while migrants from Goguryeo unified the north, eventually renaming the area Balhae. Korea was ultimately nified under the Goryeo dynasty. During this time of unification is when the spread of the Korea peninsula to the Western World began. In the 13th century, after the Goryeo Dynasty was out of power, the Joseon Period commenced. Around 1429, under King Sejong, the publication of books on agriculture and farming techniques began. Because of these early informative novels, the second hal f of the Joseon period proved to be quite different from the first half. Silhak scholars were more inclined to place importance on the agricultural industry, which was the first time this was seen in Korea. Because of this, government began to play a major role in coming up with new agricultural systems and techniques to help improve farming as well as other aspects of life. The first step that the government took in trying to help the peasantry was reduced taxation, which in turn prompted the opportunity to come up with complex irrigation systems leading to eventual increased trade with China, Japan, Europe, and the Philippines. New crops began to show up in Korea because of the government’s aid to commoner’s agricultural needs. Some of these crops included corn, sweet potatoes, chili peppers, tomatoes, peanuts, and squash. One of the most important items introduced to Korea during this time period was Chinese cabbage, also known as brassica. Chinese cabbage was impor tant because it would become the main ingredient in kimchi. As the Joseon period ended, the country was showing signs of massive improvement as well as signs of continuing trade with the Western World, China, Japan, the United States, Britain, and France. The exchange of food boded well for all countries involved. New cultural foods were being shown to Korea that they had never before seen. Not only did trade with other countries introduce a variety of new foods to Korea, Western missionaries traveling through Korea also proved to be a huge component in cultural cuisine exchange. After the fall of Joseon Dynasty, there was a thirty-six year period of colonization by the government of Japan. With Japan in power, the adoption of many Japanese cultural ways, including agricultural techniques and systems, was inevitable. Some of these new techniques involved combining smaller farms into large-scale farms to help yield a larger amount of crops, which would be exported to Japan. The probl em was that although crop production, especially rice production, was increasing most of these crops were being shipped out of the country. To make up for this loss, Koreans also began to increase the production of grains such as millet and barley for Korean use only. Under Japanese control, the way meals were eaten and served also changed Korean’s lives. Koreans began to eat only two meals a day during cold season and three a day during warm seasons. The meals became very repetitive with little variation on a day-to-day basis. The lower levels of society would share a single bowl of white rice and the rest of their meals were composed of lower quality grains. After Japan was defeated in World War II the colonial period in Korea ended as well. After the Japanese occupation of Korea, the Cold War and the Korean War eventually separated Korea into North and South Korea. Because of this separation food became even scarcer than it previously had been during the Japanese period. U nder President Park Chung Hee, industrialization was brought to Korea. Agricultural techniques completely changed with the advent of new machinery and other industrial concepts. Agriculture production was increased through the use of new equipment and commercialized fertilizers and nutrients. Thus in turn, the overall quality of all Korean food increased, including meats, dairy products, and vegetables. Korean meals are comprised of rice, their staple ingredient, soup, and a variety of side dishes. Usually included in these side dishes is the use of vegetables, pork, poultry, and, more often than not, seafood. Being that Korea is a peninsula and surrounded by water, seafood is easily obtained to use in culinary dishes. The total coastline of Korea, including islands, is 17,270km. The coastline of Korea is filled with fishing villages that make a living by selling seafood. The East Sea, also known as the Sea of Japan, is full of migrating schools of fish whereas the inlets and bays a re mostly packed with oyster beds. The west coast of the Korean peninsula has extremely shallow water and therefore fishing is done with traps. Often caught in these traps are mullet, shad, and corvenia. Fishermen in Korea even go as far as the South Pacific and the Gulf of Alaska, searching for salmon, tuna, sometimes whales, ray, eel, croaker and various other types of fish and seafood. Seafood is not only used in Korean meals but it can also be a tasty snack throughout the day. Ojingo is dried squid jerky and one of Korean’s favorite snacks. Some examples of fish are hoe, which is sliced raw fish and meet and Chotkal, salted fish, which brings about the salty side of dishes. Fish, clam, fish eggs, or internal organs of fish can all become chotkal simply by being salted and preserved until they are fermented. As aforementioned, rice is the main staple of Korean diets and is an essential part of every meal. A simple meal in Korea is comprised of a bowl of rice, pap, and a fe w side dishes, panchan. Some side dishes include soup, kimchi, cooked vegetables, and fish along with sauces such as soybean paste, doenjang, and red pepper paste, kochujang. The only variety shown in Korea is within the side dishes served. The number of side dishes varies depending on social status. A lower class family will normally have approximately three side dishes but royal families could have about twelve. In ancient times rice was equivalent to wealth and was a way for farmers to estimate their own worth. Tapok rice is rice that grows in lowland paddies and is usually sticky when served. Upland rice is usually dried and milled for flour and most prominently used for beer brewing. The second most important part of Korean meals is the soup, kuk or t’ang. Soup must be included in every meal. It is the only liquid that is given and it is placed to the left of the rice bowl. Soups have a wide range going from mild vegetable soups to powerful, spicy stews. The primary ingr edients of soup are meats, fish, and vegetables. Some examples of soups in Korea are kalbi-tang, a rich beef soup, mandu-guk, meat dumpling soup similar to Chinese wonton soup, miyok-kuk, seaweed soup often eaten for breakfast, tubu chige, a fiery stew made of tofu and red pepper paste, and mae’unt’ang, a fish soup containing white fish, scallions, vegetables, tubu, kochujang, and egg. Kimchi is the national dish of Korea and has been around for centuries. Kimchi has survived throughout the years because Koreans are particularly passionate in regards to this dish. Some Koreans even go as far to say that kimchi nourishes the soul as much as it nourishes the body. The name kimchi has evolved throughout time, originating from the word shimchae, meaning salting of vegetable. There are little to no historical records of kimchis origin and development. It was first born around the seventh century, but at that time it was just thought of as purely a salted vegetable. Only dur ing the twelfth century did a new type of kimchi appearance, which began to include various spices and seasonings that are seen in present day kimchi. One of the most important spices in modern day kimchi is red pepper, which only arrived around the eighteenth century. One of the main reasons why kimchi was even invented was because of the popularity of vegetables. Agriculture was a main industry in Korea and vegetables were readily available. Also readily available to Korea was Chinese cabbage, one of the staple ingredients of kimchi. Another reason was that Korea had remarkable technology to slate fish. This technology was used frequently in the making of kimchi. Kimchi is usually made from cabbage, cucumbers, or turnips, which are sliced into small pieces and marinated in red pepper paste. Other ingredients include garlic, ginger, salt, red chili pepper, and vegetables. In Korea, the making of kimchi is part of the tradition and appeal of the dish itself. Every November there is the ritual of making kimchi during the national festival called kimjang. During this season, the cabbage is sweet and tender and is in the best state to make kimchi. At kimjang, food markets receive an abundance of truckloads of Chinese cabbage as well as all the accompanying ingredients needed to make kimchi. To make kimchi, the cabbage must be cut up, salted and seasoned with chili, pepper, and garlic and then packed into large stone jars to ferment. Fermentation time depends on the season in which kimchi is made. Something that is extremely unique to kimchi is the way in which it is stored. The storage process of kimchi was developed during the cold winters. Large pots were placed below the ground in order to allow kimchi to ferment during these times of cold temperatures. After this fermentation time period, the kimchi will then be ready to eat. There are three types of kimchi. The first one is called whole cabbage kimchi or jeotgukji. The second is diced radish kimchi or kkakdu gi and the third is water kimchi. Water kimchi is made with just radish and water. The radishes should be washed and slated for a full day before being buried in a jar under ground to ferment. There are both hot and cold variations of the dish. In the present day, there are over two hundred variations of kimchi depending on the season, region, and personal preference. Modern day kimchi has become increasingly easier to get worldwide. There are now many pre-packaged, ready to sell kimchi in grocery stores around the world. Recently kimchi has also been proven to be extremely nutritious and in the future may even become a recommended food by many nutritionists. The difference between ancient and present day kimchi is that most Koreans do not have the time to make kimchi. Nowadays even some Koreans are buying kimchi from supermarkets. Another important component of Korean culinary is beans. They serve as an excellent source of protein. Mung beans are cooked whole or ground into a flour substance to make a popular Korean snack called pindaetook. Pindaetook are crunchy fried pancakes that are seasoned. Soybeans are also cooked whole or used to make bean curd. An important usage of soybeans is in the making of doenjang. Doenjang is a traditional Korean food that has been carried through the generations and is now seen in many other countries. Doenjang is made from soybeans, rice, barley, wheat, or fattened soybeans. These ingredients are then mixed with salt and go through a fermenting and maturing process. Some beneficial elements of doenjang are that it keeps its own unique taste even when combined with a variety of other ingredients and seasonings, it does not decay for long periods of time, it removes fish and oily flavors, and it neutralizes spicy tastes. In modern day, doenjang has been proven to have linoleic acid and a few other substances that can suppress about ninety percent of the production of the cancer-causing substances. Doenjang also has roughly one hundred billion enzymes in about one hundred grams that are proven to soften the skin and aid the digestive tract. Noodles are another part of the Korean diet. They are usually made from buckwheat or just plain wheat flour. The most popular noodles are the brown colored buckwheat noodles that are served in soups. Some examples of noodle dishes are mokkuksu, which is the simplest noodle dish cooked with either beef or chicken stock and served with kimchi, kalguksu, a hot and filling noodle dish made from buckwheat and potato flour seasoned with a hot pepper taste, mullaengmyon, a cold noodle soup, and chapch’ae, a noodle dish mixed with vegetables. Meat is another important element of Korean cuisine. Meats can be ground, sliced, roasted, fried or broiled depending on the dish. Frequently the appropriate seasonings are added to meat to enhance the flavor and taste of the dish. Pulgogi is a traditional meat Korean dish. Pulgogi is broiled beef strips and ribs of beef that are c ooked on a hot iron plate at the table. The meat is marinated well in advance in a mixture of soy sauce, sesame oil, garlic, ginger, pepper, chili, toasted sesame seeds, and green onions. Another well-known Korean meat dish is Kalbi Kui, which is quite similar to pulgogi in that it is cooked in the same way. Instead of using beef slices, short ribs are used which are first marinated in sugar, green onions, sesame oil, and soy sauce. Some other popular Korean dishes are pibimpap, a bowl of rice served with a variety of cooked and raw vegetables, kujol-p’an, a dish of pancakes that have fillings such as black mushrooms, carrots, radishes, green onions, eggs, kimchi, beef, and toasted sesame seeds, and sinsullo, a pot of meats, vegetables, and nuts simmered together and served with a vinegar and soy sauce dip. Desserts in Korea are not the same as desserts in the United States. They usually do have dessert after a meal is finished. Rather they eat sweets, such as pastries, in ba keries or tearooms. After the meal, they usually have something intended to cleanse the palate. Sungyung is a broth made from water boiled in the bottom of the rice pot, which can be served with seasonal fruit or rice cakes, ttok. Rice cakes are made in a rice cake steamer by steaming rice flour. P’at is a red bean that is present in many desserts in Korea as well. When invited over to home for a traditional Korean meal, there is usually a low table set up in which people will sit on cushions to enjoy the meal. The whole meal is served at one time, which is different from many other countries cultural traditions. The rice and soup sit beside the individual plates and the side dishes are spread out in the middle of table for people at the table to help themselves to. The first person to eat is the most elderly person and everyone else must wait until he or she begins. It is very impolite to not do so. Unlike the United States, meals are not a time for conversation to happen. K orean meals are often eaten in silence, unless they have guests from other countries visiting. Koreans do not use knives or forks. They mostly use chopsticks but soup is to be eaten with a spoon. During the meal, you are not allowed to place your spoon and chopsticks on the table unless you are done eating, in which you place them beside your plate to signify that you are done with your meal. Rather, you must put your spoon and chopsticks on top of your bowl if you are taking a break from eating. You cannot leave the table until the eldest person is finished leaving and they must leave the table first. Korean hospitality is very gracious. Most Koreans do not feel that they ever have enough food for their guests and that even the biggest of feasts and meals is not enough. Hostesses will continue to ask you if you want more to eat even after you have placed your utensils beside your plate. They will say â€Å"Mogo! Mogo! † which means, â€Å"Eat! Eat! † The hostess will ask a total of three times before they realize that are completely finished eating. After the third time, they will not ask again if you want more food. Another difference between the United States and Korea is that you don’t usually give praise to the cook after the meal. Rather you simply state that the food was good. There needs to be no other compliments given. Two things that are never to be done when eating a Korean meal are to never eat with your fingers and to never blow your nose at the table. Both of these shows sign of huge disrespect to the household you are invited into. Korean cuisine has more than evolved throughout the years, but many of the same traditional dishes can still be seen in present day Korea. The cultural tradition of Korean food is the main reason why so many foreigners are intrigued by the tastes, smells, flavors, and overall appearance of their culinary dishes. Korean traditional dishes, such as kimchi and the use of doenjang, will continue to p lay a vital role in the households of Korea well into the future. Korean culture has already made its way to the Western world, and because of the ingenuity and innovativeness of their culinary expertise, it will continue to do so many years to come! Don’t waste time! Our writers will create an original "Korean Cuisine" essay for you Create order

Challenges in Communication - 850 Words

Challenges in Communication Communication can be conveyed in a plethora of different ways, whether it is a debatable topic between individuals a group of individuals, a problem or issue discussed in a relationship, or every day conversation between friends. Regardless of the situation, the information must be communicated, and perceived, accurately in order for the discussion to yield the intended result. According to â€Å"What is Communication?† (2013), â€Å"the discipline of communication focuses on how people use messages to generate meanings within and across various contexts, cultures, channels, and media† (para 1). Information can be transferred by using numerous different communication methods such as verbal communication, written†¦show more content†¦Diverse environments, such as at work or school can also be a challenging place for effective communication. Working and communicating in a group can be difficult enough without adding any other variable s. When diversity is applied to the group, communication can become a sizeable challenge. Ribbink (2003) states, different cultures like to receive information—and trust information they receive from different sources—in different ways (para. 6). Individuals from some cultures prefer to receive information or be taught by the leader of a team or a trusted coworker rather than a manager (Ribbink, 2003). Accurate and effective communication is extremely important to ensure the message perceived as intended and not misunderstood, causing confusion or complications. By applying strong, passive non-verbal communication skills, the information can be perceived without questionability. However, remember that not all cultures communicate the same; what is acceptable in one culture may not be acceptable in another. References Boose, G., Jaffe, J., Segal, J., Smith. M. (2013). Nonverbal communication. Retrieved from https://classroom.phoenix.edu/afm214/secure/view-thread.jspa?threadID=58196411 Drobnick, R. (2013). 6 ways men and women communicate differently. Retrieved from http://psychcentral.com/blog/archives/2012/04/01/6-ways-men-and-women-communicate-differently/ Engleberg,Show MoreRelatedCommunication Challenges1239 Words   |  5 PagesCommunication Challenges Rachel Naomi Remen, M.D., is a master storyteller and a great observer of life; Remen said, â€Å"The most basic and powerful way to connect to another person is to listen. Just listen. Perhaps the most important thing we ever give each other is our attention.... A loving silence often has far more power to heal and to connect than the most well-intentioned words.† Communication, gender and culture influence one another in many ways (Wood, 2008). 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Cultural Background Summary Free Essays

Personal Cultural Background A person’s identity is unique and has a foundation of various sources. These sources may be different for every person, ranging from a person’s upbringing to a person’s religion. This paper will define cultural background and examine the multiple sources that make up my own personal cultural background that helped mold my individual identity. We will write a custom essay sample on Cultural Background Summary or any similar topic only for you Order Now Furthermore, the paper will speculate on the extent to which my current identity has been molded by assimilation, acculturation, or climate of pluralism. People are unique because no one identity is the same. Every person has his or her own unique identity, which are created by a person’s cultural background, or personal experiences. Cultural background is a primary source of identity. Self-definition, expression, and sense of group belonging are aspects of a person that derives partly from his or her cultural background. An individual’s cultural background, or personal experiences, influences the individual’s behavior, attitude, values, and way of thinking. Although numerous people can experience same situations, the individuals’ perceptions of the events are what make the experiences different from one another. For example, two students take the same test and they both fail; however, one student decides to start studying harder and the other student drops out of school. Both students had two experiences that were the same (e. g. the test and failing), however, the students had two different outcomes (e. g. studying harder and dropping out of school). Next, the paper will examine the multiple sources of my cultural background. My personal cultural background that makes up my identity consists of multiple sources. These sources have influenced me to live the type of lifestyle I live; to behave the way I behave; and to perceive the world the way I do. Several environments have contributed to my cultural background. These environments consists of my family and upbringing, school, church, past relationships, work, and past life experiences. Each of these environments played an important role in how I view the world and have instilled in me morals, ethics, and values. Although these sources have been influential in my life getting me to the point I am currently at in my life, life experiences have the potential and power to change how I perceive the world and my behavior, ethics, and values. My upbringing and the various environments I have been in have helped me evolve into my own individual person. These sources have allowed me to be able to â€Å"think outside the box† of societal norms. My family and other interpersonal relationships have been the most influential part of my current identity. These relationships have taught me respect, ethics, values, and, communication skills. Additionally, these relationships have taught me to be able to adapt successfully to change; to strive for the best and to be the best person I am capable of being; and to not settle for less than my own standards. A person’s cultural background is created by personal experiences individuals go through. However, the individual’s perception of those experiences is what makes every individual different and unique. My own personal cultural background consists of sources such as my personal upbringing, personal religious beliefs, personal values, and personal ethics. My current identity has been molded by pluralism and multiculturalism, or processes that except experiences that alter existing behaviors and beliefs. As cultures continue to interact and intertwine, cultural identities and personal identities will always be constantly changing. How to cite Cultural Background Summary, Papers

Work with babies and young children to promote their development and learning free essay sample

An explanation of the potential effects on development of babies and young children of the following experiences. All babies and young children can show different rates of development. It is often linked to experiences during conception, pregnancy and childbirth. pre-conceptual Lifestyle of parents can have effect on child’s potential development and this is because men’s sperm and women’s ova can be very easily damaged. Those who are planning a child is recommended: quitting smoking, avoiding alcohol and drugs, use of folic acid. It is also recommended not too late to plan a child because of age, it is harder to get pregnant, and the quality of womens eggs is weaker. At the moment of conception a transfer of genetic information takes place, and unfortunately some medical condition and disabilities are the result of this genetic combination. pre-birth Babies can be affected by the health of their mother as well as her lifestyle choices. Examples of factors that can affect development are: stress, diet or alcohol. The first 12 weeks of pregnancy is crucial, because during this time the foetus becomes recognisably human and all the organs are formed. During pregnancy should pay attention to certain issues and their impact on child’s development: Smoking Smoking reduces the oxygen supply and affects growth and development of unborn baby. Very often it happens that children whose mother smokes during pregnancy are born prematurely in which also has an impact on their development. In these children increases the risk of cot death and predisposition to asthma. Substance abuse The use of recreational or prescribed drugs may have a direct impact on the development of the foetus, especially during the first 12 weeks. Pregnant women recommended not taking any drugs unless they are prescribed by a doctor. Alcohol Alcohol drunk during pregnancy can have negative effects on foetal development, especially in terms of cognitive development, especially the concentration (specific condition known as Foetal Alcohol Syndrome). Infections Some infections during pregnancy can also have negative effects on the foetus. Especially dangerous are food poisoning, rubella (baby can have sight and haering problems) and sexually transmitted diseases such as genital herpes. Maternal health Some women can develop complication during pregnancy, including diabetes and pre-eclampsia (a life threatening condition in late pregnancy that often requires babies to be born earlier). Untreated condition can affect the health of both mother and baby. Maternal diet Diet during pregnancy has a very large impact on the development of the foetus. Women are advised to take folic acid at least the first 12 weeks. Important role in the diet also plays an iron, why it is advisable to eat red meat, green vegetables, dried apricots and fortified breakfast cereals. The diet of a pregnant woman should be balanced, rich in dairy products, vegetables, fruits and plenty of fluids. However, it’s recommend avoiding certain products like unpasteurized cheeses and soft cheeses (they contain the bacteria listeria, which can cause miscarriage, premature birth or other diseases), old cuts of meat, pates, smoked fish or ready meals (also contains listeria), raw or partially cooked eggs ( can cause salmonella food poisoning), raw and undercooked meat and raw shellfish ( can be a source of food poisoning). birth experience The process of birth can present different dangers for both mother and baby, which is why is important to monitored before and during the birth. Most women give birth vaginally, but sometimes a Caesarean section (a surgical procedure when baby is removed from the womb via the abdomen) is given – for example when women carrying triples or there are some difficulties when giving a birth. The main danger for babies during the labour is lack of oxygen (anoxia) and it can be fatal or leave the baby with permanent brain damage. A baby’s development can be affected if they are premature. Babies born earlier, such as 25 weeks will need medical support in order to survive and are usually placed in incubator – designed to keep baby worm and free from infection. Premature babies are at a higher risk of developing, sight problems or learning difficulties. An explanation of the impact of current research into development and learning of babies and young children. The latest research into development and learning of babies and young children shows that early stimulation are vital to the healthy development of brain. Babies are born with 100 billion neuron cells and they need to connect together in order to function. Many of these connections are made as result of what a baby senses and experiences. Stimulation, sufficient sleep and healthy diet makes a difference in allowing connections to be made. Development of brain begins well before birth. Neurons (cells in the brain which transmit electrical impulses to other cells) are formed between the 10th and 20th week of pregnancy. These cells are critical as they will later join together to allow the brain to function properly. Electrical pulses pass between cells via dendrites and axons which causes the connection between the neuron cells. The dendrites and axons of the neurons develop and begin the process of joining up in the final two months of pregnancy. Those that have not made enough strong connections are killed off and this is one reason why some children are born with learning disabilities. At birth many areas of the brain are not activated yet. The axons of neurons need to be coated with a substance called myelin, which acts as an insulator and prevents electrical pulses from straying. The process of coating the axons called myelinisation and begins in the first few months of life and is not completed until early adulthood. Alongside myelinisation in the first two years following the tripling of brain weight as a result of the axons and dendrites increasing in size and an increasing number of synapses being made. External stimulation is definitely very important, because at about the age of 18 months and thereafter the brain ‘prunes’ unused synapses. Babies who are stimulated and enjoy a rich environment of sensation and movement, should develop strong and dense synapses that will cope with pruning. Babies who are deprived of stimulation and language may lose out the unused synapses and these cannot be replaced later. That is why is important to create a stimulating environments and providing good sensory opportunities for babies and toddlers. An explanation of the benefits for babies and young children of a key worker/person system in early years settings. Babies and young children development is closely related to the quality of the relationships with others. Babies and toddlers do not like to be separated from their parents/ carers, because of their survival mechanism. Both children and parents tend to show signs of separation anxiety and this can create stress for both. That is why system of the key worker/person in early years settings is so important. It is essential that babies and young children are supported by a key person, who will act as a temporary substitute for the care, love and attention that is usually given by the parent. Both children and parents are able to feel comfortable and relaxed during their time apart if the key person system works well in setting. Children learn to be strong and independent through positive relationships. Positive relationships are: †¢ warm and loving, and foster a sense of belonging †¢ sensitive and responsive to the child’s needs, feelings and interests †¢ supportive of the child’s own efforts and independence †¢ consistent in setting clear boundaries †¢ stimulating An explanation of how babies and young children learn and develop best from a basis of loving, secure relationships with carers and with key persons in work settings. Good relationships are essential for well-being of babies and young children. Children are likely to thrive when feel valued, secure and van trust the people around them. Certain areas of development, such as emotional and language are linked to the strength of attachment that children have with those around them. Children learn from those they have a strong bond with. When the children have poor attachment or relationships with adults in the setting, they are likely to find it hard to settle in, to concentrate and enjoy being in the setting. If children have poor attachment with their parents/carers they usually show poor behaviour and concentration and this in turn affects their learning. Role of the key person in the setting: Provides stability and consistency for the baby/toddler Comforts the baby/child when parent leaves Provides cuddles and physical reassurance Interact with baby Helps the baby/child to sleep and is there when baby/child awakes Liases with parents Support parents/primary carers Carries out physical care activities such as feeding and nappy changing An analysis of the possible effects attachments on the development of babies and children. It is very important to understand that poor- quality attachment can have effects on the development of babies and children. Research shows that poor-quality settings can harm children. Possible effects of poor-quality attachment are: Effects on social and emotional development and emotional security – strong secure attachment help babies and children’s emotional development, because they learn to trust others. Children with broken attachment show antisocial behaviour and aggressiveness and this may be linked to youth crime in later life. Effects on ability to settle, to take risks and make the most of learning opportunities – children with strong attachment find it easier to become independent and confident. Children with unsuccessful separations are less likely to settle, to take risks and therefore unable to make the most of learning opportunities offered to them. Research show that traumatic events early in childhood are stored deep within the brain. Possible effects on short- and long-term mental health – poor-quality attachment may be the reason that babies and young children are becoming depressed. Such babies or young children are more vulnerable to have depression or other mental illness later in life. Effects on relationships with parents and professional carers- children with poor attachment can find hard to make new attachments. In their opinion, it is better to avoid the pain of losing someone and therefore better not to trust others and do not make a close relationship. The children can also be angry with the parents as they may feel abandoned.