The Ways of Federalism in Western Countries and the Horizons of Territorial Autonomy in Spain PDF Download
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Author: Alberto López - Basaguren
Publisher: Springer Science & Business Media
ISBN: 3642277179
Category : Law
Languages : en
Pages : 893
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Book Description
Territorial autonomy in Spain has reached a crossroads. After over thirty years of development, the consensus regarding its appropriateness has started to crumble. The transformation project embodied by the reform of Statute of Catalonia (2006) has failed to achieve its most significant demands. Although the concept of Spain as a Federation is disputed -more within the country than beyond-, the evolution of the Spanish system needs to follow a markedly federalist path. In this perspective, reference models assume critical importance. This edition gathers the works of a broad group of European, American and Spanish experts who analyse the present-day challenges of their respective systems. The objective, thus, is to contribute ideas which might help to address the evolution of the Spanish system in the light of the experience of more established Federations. This second volume focuses its attention on the difficulties and challenges faced in two particular fields. On the one hand, the field of intergovernmental relations and, on the other, questions related to the integration and acknowledgement of diversity and of Fundamental Rights, with special reference to the cases of Canada and Spain. Finally, there is analysis of other specific aspects of the system of territorial autonomy in Spain.
Author: Alberto López - Basaguren
Publisher: Springer Science & Business Media
ISBN: 3642277179
Category : Law
Languages : en
Pages : 893
Get Book Here
Book Description
Territorial autonomy in Spain has reached a crossroads. After over thirty years of development, the consensus regarding its appropriateness has started to crumble. The transformation project embodied by the reform of Statute of Catalonia (2006) has failed to achieve its most significant demands. Although the concept of Spain as a Federation is disputed -more within the country than beyond-, the evolution of the Spanish system needs to follow a markedly federalist path. In this perspective, reference models assume critical importance. This edition gathers the works of a broad group of European, American and Spanish experts who analyse the present-day challenges of their respective systems. The objective, thus, is to contribute ideas which might help to address the evolution of the Spanish system in the light of the experience of more established Federations. This second volume focuses its attention on the difficulties and challenges faced in two particular fields. On the one hand, the field of intergovernmental relations and, on the other, questions related to the integration and acknowledgement of diversity and of Fundamental Rights, with special reference to the cases of Canada and Spain. Finally, there is analysis of other specific aspects of the system of territorial autonomy in Spain.
Author: Gonzalo Rodríguez Doldán
Publisher:
ISBN:
Category : Endowments
Languages : es
Pages : 288
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Book Description
Author: Eugenia Afinoguénova
Publisher: Vanderbilt University Press
ISBN: 0826507107
Category : Cooking
Languages : en
Pages : 312
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Book Description
The term “gastrocracy” refers to the appropriation of discourses and practices related to the sourcing, preparation, distribution, and consumption of food for political purposes. The intersections of gastronomy and governance, dating in Spain to the last quarter of the nineteenth century, have become highly visible over the past decade, when political debates around nationalism in its different forms have taken the guise of discussions about regional and local cuisines. Concomitant with the rise of the “slow food” movement and following UNESCO’s addition in 2011 of “Gastronomic Meal of the French” to its list of Intangible Cultural Heritage of Humanity, public and private associations all around Spain have been established with the goal of achieving recognition by UNESCO for Spanish, Catalan, and other national cuisines. In 2016, Gastro Marca España—an association and a web portal—was launched to raise the profile of food in Spain’s national brand. Eliciting wide public participation, co-opted for political purposes, regarded as a factor of economic development on any scale, and integrated into every so-called banal nationalism, the production, distribution, and consumption of food are highly relevant for historical analysis. Seeking to encourage a broader discussion about Peninsular gastrocracies, this book brings together an interdisciplinary group of scholars from different sides of the Atlantic and the Pacific who have spearheaded research on gastronomy and governance in Spain.
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 712
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Book Description
Includes entries for maps and atlases.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 532
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Book Description
Author: Committee on Nutrition Standards for Foods in Schools
Publisher: National Academies Press
ISBN: 0309108020
Category : Medical
Languages : en
Pages : 296
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Book Description
Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as competitive foods because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.
Author:
Publisher:
ISBN:
Category : Caribbean Area
Languages : en
Pages : 764
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Book Description
Author: Puerto Rico. Planning, Urbanizing and Zoning Board
Publisher:
ISBN:
Category :
Languages : en
Pages : 154
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Book Description
Author: Wilma Freire
Publisher: Pan American Health Org
ISBN: 9275116121
Category : Business & Economics
Languages : en
Pages : 261
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Book Description
This publication contains thirteen papers written by leading international public health professionals on a range of topics including the role of research into early childhood nutrition and the formulation of infant feeding policies; the control of iodine and vitamin A deficiencies; folic acid fortification of wheat flour; breast-feeding practices; nutrition recommendations within the context of local urban market realities; promoting active lifestyles and health urban spaces; and the importance of urban planning and public transport to public health objectives.
Author: Cruz Miguel Ortíz Cuadra
Publisher: UNC Press Books
ISBN: 1469608847
Category : Cooking
Languages : en
Pages : 407
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Book Description
Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
