Author: Rose Foley
Publisher: M3C Press
ISBN:
Category : Social Science
Languages : en
Pages : 292
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Book Description
How was it possible for one woman, later joined by a handful of others, to overcome a large organisation and bring about a gender equality sea change in higher education in her country? This is the story of how the granddaughter of Ireland's most famous suffragette won a gender discrimination case for lack of promotion, the first such win in either Ireland or the UK; then donated her €70,000 award to five other women, also passed over in that promotion round, for their High Court case. It tells of the subsequent Micheline’s Three Conditions Campaign, a four-year epic struggle filled with twists and turns, to get the five women promoted. And then the final success. This is a fascinating and often funny account which will inspire others to take on injustice.
Author: Stephen L. Harp
Publisher: JHU Press
ISBN: 9780801866517
Category : Business & Economics
Languages : en
Pages : 390
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Book Description
Harp uses the familiar figure of Bibendum and the promotional campaigns designed around him to analyze the cultural assumptions of "belle-epoque" France, including representations of gender, race and class. He also considers Michelin's efforts to promote automobile tourism in France and Europe through its famous "Red Guide" (first introduced in 1900), noting that, in the aftermath of World War I, the company sold tour guides to the battlefields of the Western Front and favourably positioned France's participation in the war as purely defensive and unavoidable. Throughout this period, the company successfully identified the name of Michelin with many aspects of French society, from cuisine and local culture to nationalism and colonialism.
Author:
Publisher:
ISBN:
Category : Automobiles
Languages : en
Pages : 80
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Book Description
Author: Corine Védrine
Publisher: Springer
ISBN: 3319966103
Category : Social Science
Languages : en
Pages : 242
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Book Description
The city of Clermont-Ferrand in central France is inextricably linked to the global tire company Michelin—not only by the industrial, social, and economic realities that tie employees to employer, but also by a multi-generational, regional belief in the company’s entrepreneurial mythos, the so-called “Michelin spirit.” Since the 1980s, transformations in capitalist systems have challenged the Michelin ideology: the end of corporate paternalism, the reduction of the work force, and a new wave of managers have left employees in the region feeling the sting of abandonment. Even in the face of these significant changes, however, the ethnographic enquiry at the heart of this book testifies to the enduring strength of the “spirit of capitalism”: even as the bonds between employees, companies, and their regions are undergoing significant transformation, entrepreneurial myths endure—in part in fear of the end of a secure, organizing structure.
Author:
Publisher:
ISBN:
Category : Automobiles
Languages : en
Pages : 1170
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Book Description
Author:
Publisher:
ISBN:
Category : Automobiles
Languages : en
Pages : 1560
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Book Description
Author: Damien Geradin
Publisher: OUP Oxford
ISBN: 0191637491
Category : Law
Languages : en
Pages : 916
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Book Description
This is the first EU competition law treatise that fully integrates economic reasoning in its treatment of the decisional practice of the European Commission and the case-law of the European Court of Justice. Since the European Commission's move to a "more economic approach" to competition law reasoning and decisional practice, the use of economic argument in competition law cases has become a stricter requirement. Many national competition authorities are also increasingly moving away from a legalistic analysis of a firm's conduct to an effect-based analysis of such conduct, indeed most competition cases today involve teams composed of lawyers and industrial organisation economists. Competition law books tend to have either only cursory coverage of economics, have separate sections on economics, or indeed are far too technical in the level of economic understanding they assume. Ensuring a genuinely integrated approach to legal and economic analysis, this major new work is written by a team combining the widely recognised expertise of two competition law practitioners and a prominent economic consultant. The book contains economic reasoning throughout in accessible form, and, more pertinently for practitioners, examines economics in the light of how it is used and put to effect in the courts and decision-making institutions of the EU. A general introductory section sets EU competition law in its historical context. The second chapter goes on to explore the economics foundations of EU competition law. What follows then is an integrated treatment of each of the core substantive areas of EU competition law, including Article 101 TFEU, Article 102 TFEU, mergers, cartels and other horizontal agreements and vertical restraints.
Author:
Publisher: China Briefing Media, Ltd.
ISBN: 9889867338
Category : Investments, Foreign
Languages : en
Pages : 473
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Book Description
Author: Charles Henry Cunningham
Publisher:
ISBN:
Category : Tires
Languages : en
Pages : 8
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Book Description
Author: Andrew Dornenburg
Publisher: John Wiley & Sons
ISBN: 0471287857
Category : Cooking
Languages : en
Pages : 450
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Book Description
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
