a continued Theatre of the Oppressed

Abstract: A Continued Theatre of the Oppressed There have been calls within the Theatre of the Oppressed community for a development of a poetics of the oppressor, a form of Theatre of the Oppressor; as an extension and reimagining of Theatre of the Oppressed (Chinyowa 2014, Harrison &Weinblatt 2011) Such calls centre on three main points: a less binary framing of oppressor-oppressed, developing allyship from the oppressor who is in a resourced position to make material structural changes, and finally as a call towards an increased dialogue through inclusion. Theatre of the Oppressed has a close relationship with social change, struggle[1] and liberation; a theatre of the oppressor thus brings with it questions about the oppressor’s role within social and political dialogue and change. Despite the contextual sifts from the global north to the global south that saw the development of rainbow of desire (1995); Augusto Boal continued to reiterate a theatre of the oppressed. The centering of the oppressed, as lived experience, within Theatre of the Oppressed is one that imbues the poetics with its radical liberatory purpose. “The poetics of the oppressed is essentially the poetics of liberation” writes Boal (2000, p.155). Liberation Philosopher Ignacio Ellacuría argues that for philosophy to continue to be liberationalist it must not only prioritize but be driven by the marginalized (2013). What might such an understanding of liberation mean in relation to a theatre of the oppressor? In a theatre of the oppressor, are the oppressed still the priority and driving force? This piece argues for a continued centering of the oppressed as imperative continuation of a poetics of liberation. The text shares initial considerations when thinking about a theatre of the oppressor; looking at the potential pitfalls and risks. This piece looks to question what is being called for and who is ultimately being served by a theatre of the oppressor? [1] “When you discover the potential to struggle, that’s an important discovery” Boal asserts (Morelos, 1995)

Expression of a rice chitinase gene in transgenic banana ('Gros Michel', AAA genome group) confers resistance to black leaf streak disease

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Propuesta de anteproyecto de la ley de partidos políticos de El Salvador

La propuesta se basa en cuatro puntos básicos: regular el funcionamiento, regular el financiamiento, normar las cuotas de género y promover la democracia interna en los partidos políticos. Su propósito principal es fortalecer el sistema de partidos políticos en El Salvador. El anteproyecto de ley establece el régimen jurídico de los partidos políticos en lo relativo a su constitución, registro, organización, régimen interno; los derechos y los deberes de éstos y sus miembros. Además, regula el patrimonio, el financiamiento, la obligación de rendir cuentas, las coaliciones y cancelación de partidos; el régimen de sanciones y el procedimiento sancionatorio. Esta es la primera propuesta que se presenta a la Asamblea Legislativa desde la sociedad civil

Propuesta de ley de partidos políticos

La propuesta se basa en cuatro puntos básicos: regular el funcionamiento, regular el financiamiento, normar las cuotas de género y promover la democracia interna en los partidos políticos. Su propósito principal es fortalecer el sistema de partidos políticos en El Salvador. El anteproyecto de ley establece el régimen jurídico de los partidos políticos en lo relativo a su constitución, registro, organización, régimen interno; los derechos y los deberes de éstos y sus miembros. Además, regula el patrimonio, el financiamiento, la obligación de rendir cuentas, las coaliciones y cancelación de partidos; el régimen de sanciones y el procedimiento sancionatorio. Esta es la primera propuesta que se presenta a la Asamblea Legislativa desde la sociedad civil

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semiindustrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semiindustrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii