Living in The It Era
Living in The It Era
Living in The It Era
Over time web technologies have evolved to give web developers the ability to create new
generations of useful and immersive web experiences. Today's web is a result of the ongoing
efforts of an open web community that helps define these web technologies, like HTML5, CSS3
and WebGL and ensure that they're supported in all web browsers.
The color bands in this visualization represent the interaction between web technologies and
browsers, which brings to life the many powerful web apps that we use daily.
An online system is a system that is connected to the Internet. An offline system would be a system
that is disconnected from the Internet.
The online functions include email notifications from our server (emails using another server are
not included), the updating of web blacklists (lists of undesirable websites), updating of the list of
file-sharing programs (prohibited programs page), and remote access to Child Control through the
Internet. Free program updates are also included.
Online Platform - an online marketplace that places one party in touch with another, such as buyers
and sellers. Examples are eBay, Craigslist, Amazon Marketplace, Airbnb and Uber. The online
system may be entirely self-contained, or it may allow third-party apps to connect via the
platform's programming.
1. 5G Networks
Spain’s National 5G Plan for 2018-2020 stipulates that throughout 2019, pilot projects based on
5G will be developed resulting in the release of the second digital dividend. Hence, the
groundwork is being laid so that in 2020 we will be able to browse the Internet on a smartphone
at a speed that will reach 10 gigabytes per second. Data from Statista, a provider of market and
consumer data, indicates that by 2024, 5G mobile network technology will have reached more than
40 percent of the global population, with close to 1.5 billion users.
3. Autonomous Devices
In respect to the previous point robots, drones, and autonomous vehicles are some of the
innovations in the category the consulting firm Gartner labels “Autonomous Things” defined as
the use of artificial intelligence to automate functions that were previously performed by people.
This trend goes further than mere automation using rigid programming models, because AI is now
being implemented to develop advanced behavior, interacting in a more natural way with the
environment and its users.
4. Blockchain
Blockchain technology is another topic that frequently appears on these end of year lists. It has
now broken free from an exclusive association with the world of cryptocurrencies; its usefulness
has been proven in other areas. In 2019 we will witness many blockchain projects get off the
ground as they try to address challenges that still face the technology in different fields like banking
and insurance. It will also be a decisive year for the roll-out of decentralized organizations that
work with intelligent contracts.
5. Augmented Analytics
This trend represents another stride for big data, by combining it with artificial intelligence.
Using machine learning (automated learning), it will transform the development, sharing, and
consumption of data analysis. It is anticipated that the capabilities of augmented analytics will
soon be commonly adopted not only to work with data, but also to implement in-house business
applications related to human resources, finance, sales, marketing and customer support – all with
the aim to optimize decisions by using deep data analysis.
6. Digital Twins
A digital twin is a virtual replica of a real-world system or entity. Gartner predicts that there will
be more than 20 billion sensors connected to end points by 2020, but the consulting firm goes on
to point out that there will also be digital twins for thousands upon thousands of these solutions,
with the express purpose of monitoring their behavior. Initially, organizations will implement
these replicas, which will continue to be developed over time, improving their ability to compile
and visualize the right data, make improvements, and respond effectively to business objectives.
2. 2. The Egyptians <ul><li>Records show that already in the years 2600-2100 B.C. bread was
baked by who it is believed had learned the skill from the Babylonians. </li></ul><ul><li>A relief
representing the royal bakery of Ramses features bread and cakes, some of these were shaped
in the form of animals and used for sacrifices </li></ul>
3. 3. The Roman Empire <ul><li>Inevitably Greek culture influenced the Roman Empire ; bakery
know-how was transformed and really flourished. </li></ul><ul><li>During the fourth century
A.D., evidence also emerges of the first pastry-cook’s association or “pastillarium” in those times
nomenclature. </li></ul>
4. 4. <ul><li>The term baking means the use of heat in an oven to convert flour, water, yeast,
sugar and such, into baked goods. </li></ul>
6. 6. <ul><li>On today’s market there is a never ending variety of the most delicious sweets and
pastries to please both the palate and the eyes. </li></ul><ul><li>Baking pastries are a little
more complicated because everything is measured to the exact amount needed no more or less.
</li></ul>
7. 7. <ul><li>The baked food even lasts long. It does not stale easily, as it contains less moisture.
</li></ul><ul><li>Caramelization of sugar is a reaction that gives the food a golden brown color.
</li></ul><ul><li>Also when the baked goods are fully cooked they are usually light golden
brown to a deep golden brown. </li></ul>
8. 8. <ul><li>Everything has to be perfect or the product being made won’t come out the way it is
suppose to be. </li></ul><ul><li>Cooking is much more different. It isn’t measured just added by
eye or to the taste. </li></ul>
9. 9. <ul><li>The French are Responsible for making several pastry dough's. </li></ul><ul><li>They
are the ones who created Puff Pastry which is a flour and water dough that has butter in
between every layer. </li></ul><ul><li>When the dough is being baked the dough rises because
of the butter being evaporated, the steam from the water in the butter causes it to rise and that
were the term puff pastry comes from. </li></ul>
10. 10. <ul><li>Danish pastry was created by the Austrians. </li></ul><ul><li>This is a yeast dough
that has butter between each layer and is usually eaten for breakfast or as a dessert.
</li></ul><ul><li>There are several types of Danish pastries. </li></ul>
11. 11. <ul><li>Pate Choux is a type of dough that is cooked twice. </li></ul><ul><li>The dough is
made of flour, water, milk, eggs, and salt. </li></ul><ul><li>First it is cooked in a pot and then in
the oven. </li></ul><ul><li>This dough is used for sweet and savory hors d'oeuvres. </li></ul>
12. 12. <ul><li>Petit Fours are small cakes, and cookies. </li></ul><ul><li>They are usually served at
wedding and big parties or meetings. </li></ul><ul><li>They are many varieties of petit fours.
</li></ul><ul><li>Petit Fours in French means little oven. </li></ul><ul><li>They are also they
most expensive because they are so hard to decorate. </li></ul><ul><li>They range from $1.50-
$4.00 a piece. </li></ul>
A BRIEF HISTORY OF BAKING
When did people in Britain first start baking bread, cakes and biscuits? What ingredients and
equipment did they use, and was baking expensive? Here, food historians Professor John Walter
and Dr Sara Pennell explore the history of baking…
MIDDLE AGES
In the medieval period baking was a luxury few were able to enjoy. But those who could afford a
wood-burning stove (and to heat it) would start with bread. The better the quality, the higher up
the social order you were
Ovens were not a standard fixture in any household, so bread-baking never really entered the home
in the medieval period, says Pennell. It was a niche, commercial activity. For example, you had
bread-bakers in London.
Rich people ate fine, floured wheat bread. But if you were poor you cut your teeth on rye and black
bread, says Walter. Only the very wealthy ate the cakes we tend to think of today. But they were
much heavier – 10 to 20lbs. This was subsistence-focused baking, with an emphasis on bread and
pies.
“If you were wealthy, your baked goods would be rich in exotic colour. But if you were poor, you
were grateful if you could afford meat for your pie,” says Walter.
15TH CENTURY
Britain saw an explosion of expensive spices, such as saffron, in the 15th century. Sweet dough,
with lots of cream and butter, started to be enjoyed by those who could afford it
The wigg – a small bun made with sweetened dough and herbs and spices – became popular.
But mince pies were made with minced beef or mutton, and biscuits were “the equivalent of Ryvita
– pretty nasty stuff,” says Walter.
Meanwhile, gingerbread was made with breadcrumbs.
Mince pies were made with minced beef or mutton in the 15th century. (Photo by Neil
McAllister/Alamy Stock Photo)
18TH CENTURY
Cake-making soared in popularity in the 18th century, but the industrial revolution from 1760 saw
a return to more stodgy baked goods
The 18th century was when cake-making really took off, says Dr Pennell.
The Art of Cookery, written by Hannah Glasse and published in 1747, contained a catalogue of
cake recipes. Integral to this was the development of the semi-closed oven. “The development of
baking is as much to do with technology as it is taste,” says Pennell.
Fast-forward to the industrial revolution and Britain saw a return to heavy baking, where the
working class ate bread and jam, says Walter. But at Easter, Christmas and other seasonal
occasions, a richer diet would be available to even the poorer members of society.
Merchants and shopkeepers could afford ovens by the 18th century, and to bake.
19TH CENTURY
Convenience food grew in popularity in the 19th century, and the advent of baking powder saw
cakes become lighter
As more working-class women were employed in the 19th century, they had less time for elaborate
food preparation, says Walter. “We often think of the ‘fast food culture’ as being a recent thing,
but women in Britain in the 19th century increasingly relied on convenience food such as pasties
and pies.”
Meanwhile, the introduction of baking powder saw the style of cakes change from dense, yeast-
based bakes, into cakes made with flour, eggs, fat and a raising agent.