Answer the question below I will upload the ;ages to answer the questions below in a link.

This is the link for the pages:

https://files.acrobat.com/a/preview/568f02c4-f578-…

This is the questions:

• 1. After reading ‘To Be Both Midwestern and Hmong’ please answer the following: How does WEB DuBois’ concept of ‘the veil’ (p. 290 & 293 in your text) apply to this article? First, tell me in your own words what does ‘the veil’ mean?
• 2. After reading ‘To Be Both Midwestern and Hmong’ please answer the following; how does WEB DuBois’ concept of ‘double consciousness’ (pgs. 290 – 293) apply to this article? first, tell me in your own words what ‘double consciousness’ means.
• 3. reading ‘To Be Both Midwestern and Hmong’ please answer the following; how does WEB DuBois’ concept of ‘the color line’ (pgs. 290 – 292) apply to this article? first, tell me in your own words what ‘the color line’ means.
• I4. n the past, if one wanted a career working in a restaurant, one had to be willing to start at the bottom peeling vegetables, mopping floors, working nights (including weekend nights), etc. But today many people actually go to cooking graduate schools accredited by the Le Cordon Bleu, where people go into thousands of dollars of debt and when they graduate they get to start the bottom peeling vegetables, mopping floors, working nights (including weekend nights), etc. How might Max Weber’s concept of the ‘Protestant ethic’ (p. 150) apply to this scenario??
• 5. How does Max Weber’s concept of ‘rationalization’ (p. 145) apply to ‘Top Chef Dreams: Are Cooking Schools a Rip Off?’ Remember to first explain ‘rationalization’ in your own words.
• 6. How does Max Weber’s concept of ‘calling’ apply to ‘Top Chef Dreams: Are Cooking Schools a Rip Off?’ First explain ‘calling’ (p. 150) in your own words.
• 7. First, explain Max Weber’s concept of ‘authority/legitimacy’ (pgs. 183 – 188) then apply it to ‘Top Chef Dreams: Are Cooking Schools a Rip Off?’
• 8. Which would be the best way to gain ‘verstehen’ (p. 141) of working in a commercial kitchen according to Max Weber? First, explain verstehen, then apply it to what you have read in ‘Top Chef Dreams: Are Cooking Schools a Rip Off?’

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