Le marché de l'alimentation de détail moderne au Japon PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Le marché de l'alimentation de détail moderne au Japon PDF full book. Access full book title Le marché de l'alimentation de détail moderne au Japon by . Download full books in PDF and EPUB format.
Author:
Publisher:
ISBN:
Category : Grocery trade
Languages : fr
Pages : 0
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Grocery trade
Languages : fr
Pages : 0
Get Book Here
Book Description
Author: Mengchao Chen
Publisher:
ISBN:
Category : Livres électroniques
Languages : fr
Pages : 14
Get Book Here
Book Description
"Les détaillants en alimentation japonais ont enregistré une légère hausse des ventes à un taux de croissance annuel composé (TCAC) de 0,81 % au cours de la période de 2010 à 2015. Le Japon demeure le troisième marché du monde, devancé uniquement par les États-Unis et la Chine. En 2015, environ 81 % des ventes de produits d'épicerie ont été réalisées par les détaillants en alimentation modernes, et les 19 % restants par les détaillants en alimentation traditionnels. Dans la catégorie des détaillants modernes, les supermarchés ont dominé le marché et sont intervenus pour 45,7 % des ventes totales en 2015. Les dépanneurs (34,8 % des ventes), qui ont enregistré le plus fort TCAC de 2010 à 2015, à 4,21 %, suivaient au deuxième rang. Les dépanneurs rattachés à une station-service, généralement situés dans une grande aire ouverte sans dénivellation devant un immeuble, représentent une très petite portion des détaillants en alimentation modernes au Japon (Euromonitor, International, 2015) "--Sommaire.
Author:
Publisher:
ISBN:
Category :
Languages : fr
Pages : 0
Get Book Here
Book Description
« Les détaillants en alimentation japonais ont enregistré une légère hausse des ventes à un taux de croissance annuel composé (TCAC) de 0,81 % au cours de la période de 2010 à 2015. Le Japon demeure le troisième marché du monde, devancé uniquement par les États-Unis et la Chine. En 2015, environ 81 % des ventes de produits d'épicerie ont été réalisées par les détaillants en alimentation modernes, et les 19 % restants par les détaillants en alimentation traditionnels. Dans la catégorie des détaillants modernes, les supermarchés ont dominé le marché et sont intervenus pour 45,7 % des ventes totales en 2015. Les dépanneurs (34,8 % des ventes), qui ont enregistré le plus fort TCAC de 2010 à 2015, à 4,21 %, suivaient au deuxième rang. Les dépanneurs rattachés à une station-service, généralement situés dans une grande aire ouverte sans dénivellation devant un immeuble, représentent une très petite portion des détaillants en alimentation modernes au Japon (Euromonitor, International, 2015) »--Sommaire.
Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1362
Get Book Here
Book Description
Author:
Publisher: Odile Jacob
ISBN: 2738175988
Category :
Languages : en
Pages : 448
Get Book Here
Book Description
Author: Karen Kelton
Publisher:
ISBN: 9781937963200
Category :
Languages : en
Pages :
Get Book Here
Book Description
This textbook includes all 13 chapters of Français interactif. It accompanies www.laits.utexas.edu/fi, the web-based French program developed and in use at the University of Texas since 2004, and its companion site, Tex's French Grammar (2000) www.laits.utexas.edu/tex/ Français interactif is an open acess site, a free and open multimedia resources, which requires neither password nor fees. Français interactif has been funded and created by Liberal Arts Instructional Technology Services at the University of Texas, and is currently supported by COERLL, the Center for Open Educational Resources and Language Learning UT-Austin, and the U.S. Department of Education Fund for the Improvement of Post-Secondary Education (FIPSE Grant P116B070251) as an example of the open access initiative.
Author:
Publisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 466
Get Book Here
Book Description
Author: Alan Warde
Publisher: John Wiley & Sons
ISBN: 0745691749
Category : Social Science
Languages : en
Pages : 220
Get Book Here
Book Description
This book reconstructs and extends sociological approaches to the understanding of food consumption. It identifies new ways to approach the explanation of food choice and it develops new concepts which will help reshape and reorient common understandings. Leading sociologist of food, Alan Warde, deals both with abstract issues about theories of practice and substantive analyses of aspects of eating, demonstrating how theories of practice can be elaborated and systematically applied to the activity of eating. The book falls into two parts. The first part establishes a basis for a practice-theoretic account of eating. Warde reviews research on eating, introduces theories of practice and constructs eating as a scientific object. The second part develops key concepts for the analysis of eating as a practice, showing how concepts like habit, routine, embodiment, repetition and convention can be applied to explain how eating is organised and coordinated through the generation, reproduction and transformation of a multitude of individual performances. The Practice of Eating thus addresses both substantive problems concerning the explanation of food habits and currently controversial issues in social theory, illustrated by detailed empirical analysis of some aspects of contemporary culinary life. It will become required reading for students and scholars of food and consumption in a wide range of disciplines, from sociology, anthropology and cultural studies to food studies, culinary studies and nutrition science.
Author: Nadia Ounaïs
Publisher:
ISBN:
Category : Aquarium animals
Languages : en
Pages : 396
Get Book Here
Book Description
Author: Jean-Robert Pitte
Publisher: Columbia University Press
ISBN: 0231518463
Category : Cooking
Languages : en
Pages : 329
Get Book Here
Book Description
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
