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Karl Marx, born on this day in 1818, was a foundational political theorist and journalist associated with the philosophy of Marxism.

Among Marx's best-known texts are the "The Communist Manifesto" and the three-volume "Das Kapital", in which he set out to define and explain the behavior of the capitalist mode of production.

Marx's political and philosophical thought have had enormous influence on subsequent intellectual, economic and political history, and his name has been used as an adjective, a noun, and a school of social theory.

Marx's critical theories about society, economics and politics - collectively understood as Marxism - hold that human societies develop through class conflict. In capitalism, this manifests itself in the conflict between the ruling classes (known as the bourgeoisie) that control the means of production, and the working classes (known as the proletariat) that enable these means by selling their labor power in return for wages.

Employing a critical approach known as historical materialism, Marx concluded that, like previous socio-economic systems, capitalism produced internal tensions which would lead to its self-destruction and replacement by a new system known as socialism.

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Links To Resources (Aid and Theory):

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779 comments

  • This is probably one of my best menus that i've stumbled into work and thrown together with no prep

    Moroccan vegetable stew, moroccan rice pilaf (cumin/paprika/chili seasoned with cranberries, raisins, and toasted sunflower and pumpkin seeds crushed up into it) and an orange and fennel tagine. The savory parts of the stew mix so well with the sweetness of the fruit and the orange from the tagine

    God im good at food

    • I'm dealing with a mother's day brunch menu and getting zero information from the chef as to what the final products are supposed to be aside from the vague description on the menu that's been printed and posted for like 2 months. Our chef sucks so bad at being a chef. This shit is on Sunday and we just got the wrong product in for one item, way overprepped another (waaaay too much of the wrong product was ordered as well), and then he took today off so 2 of us who closed last night were the only ones there from open til 4pm, no dishwasher for the day either and seems to think we'd get anywhere with prep under those circumstances. He has said he feels he needs the adrenaline to keep him going, and like...you shouldn't want that and imposing it on others is a bad quality.

      • Sorry dude that really sucks, we're just kinda playing it by ear this week but it's because dinner guy called out last Friday so sous chef had to fill in. Usually before i go we sit down, he's already decided entrees but we talk about what sides we wanna do. But I was like, hey, want me to just do a simple meal Monday then play it by ear Tuesday? And he's like yeah

        Also we're shutting down for 3 months next week, usually we have a musical festival halfway through so the fridge doesn't get emptied but they want it all out so we're also just kinda freestyling on what's left after what's been ordered gets used

        I was gonna come in today and be lazy because yesterday I was also gonna be lazy and just do vegan muffuletas, bought pickles and chips. But nah, I made a herbed potato salad and fried green tomatoes and three bespoke sauces including a very adequate mayonnaise based French onion dip for the chips

        And i got sass and attitude from a front of house menu over running out of stuff when i wasn't making rounds. I was told it would be dead ("anyone who isn't a senior is going home") and i had no communication from the front when a huge group of old people clambered on through and ate everything. Anyway, problem got solved but since i was also already going above and beyond, I was like, fuck it, and today I was just gonna do the stew and plain rice and a roasted veg.

        But then i was like nah fuck that and made the pilaf and the tagine and put out sweet potato flatbreads i made (these were extra garlicky. Could have have been used for a pizza honestly) and it was all so good

        • Oh don't get me started on front of house anything. We got a late rush and the 2 noobs there who fuck up a lot (one comes by it honestly and well, she's cooled before and gets how it's a huge pain in our asses and sneaks us apology drinks at the end, the other just has this entitled vibe to her and seems to think we are here just for her). So in the middle of all the this she asks me in the window if we had sent a Hawaiian pizza for takeout. We had sent several and she didn't give any extra detail. None were in the window cause they were about a half hour ago and she said 'I'll check out front which should have been her first move before asking me who's juggling 4 orders at 15 fucking minutes to close when I'd been there almost 9 hours and don't have time to talk. So hearing she hadn't even check there I held back my fervor and said 'yeah, probably a good idea.'. She had the nerve, the fucking gall to say to me, adult to adult 'I could do without the attitude, (my name)'. No one has spoken to me like this since I was a child unless they could fire me. She is 10 years younger and I am 4 year senior at that place. I was making food when she started school. I don't tolerate people I respect talking to me that way let alone this airhead raver who can't do her job. I just didn't reply cause I'm at work but she's fucking dead to me and the rest of the kitchen now. She gave my dishwasher homie similar bullshit when he came asking for the bar stuff to wash so he could leave on time. Something like 'you'll get it when we're ready'. She's been here like 4 months. All of the kitchen have been here over 2 years. She is in no position to dictate to us

    • Sounds excellent, I'm jealous and hungry

779 comments