Author: Stefan Schmid
Publisher: Springer
ISBN: 331974089X
Category : Business & Economics
Languages : en
Pages : 176
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Book Description
This book illustrates the various facets of internationalization in managerial practice, starting with a strategic outline of the many options firms have when formulating internationalization strategies. Designed as a textbook for Bachelor, Master and MBA classrooms, the core of the book consists of six case studies on firms from diverse industries, such as sporting goods, aviation, grocery discount, motorcycle, computer and IT, and fast-food. The cases present a variety of ways of entering and operating in foreign markets, such as export, franchising, joint ventures, strategic alliances, greenfield-investments, acquisitions and mergers. In addition to market entry strategies, the cases provide readers, educators and students with insights into target market strategies, timing strategies, allocation strategies and coordination strategies of well-known companies.
Author: Rebecca Jill Morris
Publisher:
ISBN:
Category : Food in art
Languages : en
Pages : 10
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Book Description
Author: Omer Soker
Publisher:
ISBN: 9780975011447
Category : Natural foods
Languages : en
Pages : 100
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Book Description
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category : Cooking
Languages : en
Pages : 480
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Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309391318
Category : Medical
Languages : en
Pages : 161
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Book Description
In September 2015, the National Academies of Sciences, Engineering, and Medicine's Food and Nutrition Board convened a workshop in Washington, DC, to discuss how communications and marketing impact consumer knowledge, skills, and behavior around food, nutrition, and healthy eating. The workshop was divided into three sessions, each with specific goals that were developed by the planning committee: Session 1 described the current state of the science concerning the role of consumer education, health communications and marketing, commercial brand marketing, health literacy, and other forms of communication in affecting consumer knowledge, skills, and behavior with respect to food safety, nutrition, and other health matters. Session 2 explored how scientific information is communicated, including the credibility of the source and of the communicator, the clarity and usability of the information, misconceptions/misinformation, and the impact of scientific communication on policy makers and the role of policy as a macro-level channel of communication. Session 3 explored the current state of the science concerning how food literacy can be strengthened through communication tools and strategies. This report summarizes the presentations and discussions from the workshop.
Author: June O. Leavitt
Publisher: University Press of America
ISBN: 9780761836735
Category : Language Arts & Disciplines
Languages : en
Pages : 182
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Book Description
In this pioneering scholarly work on occult symbols in literature, the reader is offered a vivid look into how W.B. Yeats, T.S. Eliot, and Franz Kafka--three masters of symbolic expression--utilized Tarot cards in their poetry and prose. Focusing on the Tarot's ancient associations with divine knowledge, its pictorial representation of both the Jewish and Christian Cabala, and the Tarot's more recent pedestrian affiliation with the occult, June Leavitt skillfully demonstrates how Yeats, Eliot, and Kafka align themselves in their uniquely individual ways with the Tarot symbols' mapping of reality. Paying close attention to the mystical nuances of the Tarot, Ms. Leavitt shows how Tarot symbols allow for radically new readings of the texts in which they are situated, and play a transformative role in the three writers' search for God. This search remained indecisive for Kafka, resulted in Eliot's conversion to Anglo-Catholicism, and went hand in hand with Yeats' passion for pagan gods and angels. Visit the author's website at http: //www.spiritualityteaching.com.
Author: Diane Power Zimmerman
Publisher:
ISBN: 9780578995199
Category :
Languages : en
Pages :
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Book Description
Long before California became a world leader in wine and food, Nut Tree pioneered the idea of dining as, first and foremost, an experience. The food not only delighted the palate, but it also presented a visual feast. By 1952, customers experienced the bounty of farm-to-table, the nostalgia of grandma's homemade bread, a tamale of Old California, exotic tropical fruits, or stir-fried entrees inspired by Asian cultures. Later, customers sipped California wines along with fresh-from-the-farm foods. This epic story of a world-famous restaurant spans the twentieth century and tells how a California ranch grew into a renowned destination in Vacaville, California, fifty miles inland from San Francisco. Visitors came by land and by air knowing they would find surprises-something found nowhere else. They came to dine, purchase fresh baked goods, candies, unique gifts, or just to look at the art and enjoy the entertainment. While basking in the hospitality, customers came back again and again, making life-long friends with family and employees. Central to the story is the author's grandmother, Helen Harbison Power, who, as a newlywed along with her husband, Bunny, opened a fruit stand that grew into a multi-million-dollar roadside destination. For seventy-five years, Nut Tree defined Western food, mid-century design, and cutting-edge hospitality, attracting ordinary folks, and serving dignitaries alike, including Ronald Regan, Neil Armstrong, and Queen Elizabeth II. While many journalists have written articles about the rich history of Nut Tree, no one has written a five-generation retrospective. Diane Power Zimmerman draws from her own experiences as a founding family member growing up at Nut Tree and from the treasure trove of memorabilia--photos, stories, family histories, newspaper clippings, and letters. She reflects on how Nut Tree defied the odds and foreshadowed the future. Then, seemingly overnight, the future became a high-speed freeway and wall-to-wall shopping centers with an abundance of choice and fierce competition. Nut Tree, in all its complexity, could no longer compete and closed after seventy-five years.
Author: R. S. Khare
Publisher: SUNY Press
ISBN: 9780791410585
Category : Religion
Languages : en
Pages : 294
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Book Description
An interdisciplinary study of the cultural meaning and uses of food in India and Sri Lanka, drawing on the abundant commentary by saints, ritualists, poets, and the divine, in both religious and literary contexts. The eight papers, some from a January 1985 conference, Food Systems and Communications Structures, in Mysore, India, focus on the long-term, wide spread significance of food, rather than on caste differences, changing diets, or a comparison between Hindu and Buddhist approaches. Includes a glossary without pronunciation. Paper edition (unseen), $17.95. Annotation copyrighted by Book News, Inc., Portland, OR
Author: Heather Fink
Publisher: Jones & Bartlett Publishers
ISBN: 1449602088
Category : Health & Fitness
Languages : en
Pages : 593
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Book Description
Practical Applications in Sports Nutrition, Third Edition provides students and practitioners with the latest sports nutrition information and dietary practices so they can assist athletes and fitness enthusiasts in achieving their personal performance goals. This text not only provides the most current sports nutrition guidelines and research but also includes the tools and guidance necessary to most appropriately apply the information in the "real world." It demonstrates effective ways to communicate sports nutrition messages to athletes and how to motivate individuals to make permanent behavior change. Early chapters provide an introduction to sports nutrition and give a thorough explanation of macronutrients, micronutrients, and water and their relation to athletic performance. Later chapters focus on the practical and applied aspects of sports nutrition including behavior change through consultations and weight management. Chapter 15 targets the unique nutrition requirements of special populations such as athletes who are pregnant, vegetarian, or have chronic diseases. The text concludes with a chapter dedicated to helping readers discover the pathway to becoming a sports dietitian through education and experience.
Author: Ruchi Gupta
Publisher: Hachette UK
ISBN: 0306846497
Category : Health & Fitness
Languages : en
Pages : 204
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Book Description
A world-renowned researcher and physician offers a groundbreaking approach to identifying an entire spectrum of food-related health conditions, from allergies to sensitivities, and what we can do about them. A breathtaking one in five people in the U.S. has a health condition related to food—from disruptive sensitivities and intolerances to serious allergic reactions that can send them to the ER. These food-related problems are on a historic rise across all ages. And the spectrum of these ailments is wide and deep, with many tricky “masqueraders” in the mix to create a lot of confusion, potential misdiagnoses, and faulty or poor treatment—and immeasurable suffering for millions of people. The good news: Dr. Ruchi Gupta, on the front lines of this silent epidemic, now shares revolutionary research from her lab and clinical practice. In Food Without Fear, Dr. Gupta illuminates this misunderstood spectrum and offers a new approach to managing adverse reactions to food with a practical plan to end the misery and enjoy eating with ease. This panoramic view empowers you to know what questions to ask your doctor to get the correct diagnosis. From debunking common myths (an allergy and an intolerance aren’t the same thing—but both can have life-threatening consequences) to identifying masqueraders, to understanding triggers (including environmental factors), as well as the microbiome’s role in adverse food reactions, these pages hold the answers. Using a framework of Identify and Empower, Treat, Manage and Prevent, and Thrive, Food Without Fear offers hope, help—and food freedom—to the millions of people who so need it. Developed by world-renowned researcher Dr. Ruchi Gupta, this revolutionary spectrum approach empowers and informs so you can take charge of your health. In Food Without Fear, you’ll learn: The differences between an allergy and an intolerance or sensitivity What “masqueraders” are and how to identify them Which health conditions are mistaken for food allergies—or can be triggered by them The top offenders that can spark an allergy attack or intolerance The surprising allergies on the rise (think red meat and exercise) The potential connections between genetics, environmental exposures, and risk for developing food-related conditions How to S.T.O.P. the misery and chart your healthy path forward Offering assessments, information on the most up-to-date treatments, and practical tips for keeping yourself safe, Food Without Fear welcomes you back to the table.
