LEADER 02799 am 2200553 n 450 001 9910634093303321 005 20220104 010 $a2-86906-832-8 024 7 $a10.4000/books.pufr.24155 035 $a(CKB)5680000000292598 035 $a(FrMaCLE)OB-pufr-24155 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/95143 035 $a(PPN)26724603X 035 $a(EXLCZ)995680000000292598 100 $a20221206j|||||||| ||| 0 101 0 $afre 135 $auu||||||m|||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 13$aLa cuisine d?Istanbul $eAu xixe siècle /$fÖzge Samanci 210 $aTours $cPresses universitaires François-Rabelais$d2022 215 $a1 online resource (392-XV p.) 225 1 $aTables des hommes 311 $a2-7535-3963-4 330 $aLa cuisine d'Istanbul au xixe siècle, c'est la richesse et le raffinement de la cuisine ottomane. Qu'il s'agisse de la cuisine du Palais ou celle des habitants de la ville, musulmans, chrétiens, juifs, elle est l'héritière des cultures culinaires nomades turques, arabes, seldjoukides, byzantines. Sur la base de l'examen des livres de cuisines et des comptes du Palais ottoman au xixe siècle, l'auteur analyse les manières de table, l'organisation des espaces de préparation culinaire, les ustensiles, la hiérarchie des cuisiniers, les plats, les repas, les techniques culinaires? La cuisine d'Istanbul au xixe siècle s'inscrit clairement dans la continuité de la culture culinaire ottomane des siècles précédents. Toutefois des distinctions culturelles émergent, consécutives aux changements politiques, sociaux et économiques de l'Empire ottoman à partir des années 1830. L'adoption des manières de table de style occidental, l'adaptation partielle de certaines techniques culinaires françaises, la diffusion de nouveaux ingrédients (surtout des végétaux d'origine américaine) et l'apparition des nouveaux moyens de sociabilité autour du repas provoquent des transformations discernables dans la culture culinaire d'Istanbul au xixe siècle. 606 $aHistory 606 $aalimentation 606 $ahistoire contemporaine 606 $aProche-Orient 606 $aIstanbul 606 $aOttoman 610 $aalimentation 610 $ahistoire contemporaine 610 $aProche-Orient 610 $aIstanbul 610 $aOttoman 615 4$aHistory 615 4$aalimentation 615 4$ahistoire contemporaine 615 4$aProche-Orient 615 4$aIstanbul 615 4$aOttoman 700 $aSamanci$b Özge$01347806 801 0$bFR-FrMaCLE 906 $aBOOK 912 $a9910634093303321 996 $aLa cuisine d?Istanbul$93084571 997 $aUNINA LEADER 04312nam 22009253a 450 001 9910346671403321 005 20250203235429.0 010 $a9783039211869 010 $a3039211862 024 8 $a10.3390/books978-3-03921-186-9 035 $a(CKB)4920000000094953 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/60314 035 $a(ScCtBLL)a35f0583-3979-4347-a567-4aadc3e40345 035 $a(OCoLC)1126121434 035 $a(oapen)doab60314 035 $a(EXLCZ)994920000000094953 100 $a20250203i20192019 uu 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aSustainability of Young Companies-Contemporary Trends and Challenges$fMarek Jab?o?ski 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 210 1$aBasel, Switzerland :$cMDPI,$d2019. 215 $a1 electronic resource (244 p.) 311 08$a9783039211852 311 08$a3039211854 330 $aEnsuring the sustainability of early stage companies and increasing awareness of the need for balancing targets against different stakeholder groups among young companies are not well developed. Young companies, in the first place, want to achieve financial success very often without regard for aspects such as the environment, positive relationships with employees, suppliers or other stakeholder groups, fulfilling requirements of labor law, etc. Another issue is that of companies whose business models are based on actuarially-preferred concepts, such as sharing economy, sustainable development, e-comers, e-commerce, renewable energy, social media, and others. A key issue is the resignation of companies from an approach to business, based on the foundations of classical economics to the sharing economy. Theory and practice seek new solutions in the sphere of value sharing in these new areas of sharing, and innovative forms of its implementation. Intriguing is the relationship of these business models with sustainability issues, as well as wondering how technology can influence sustainability. A contemporary approach to consumer value fits in with the assumption of a shared economy. It is interesting how it affects the assumptions of sustainability of business. The ongoing changes in the value system of potential consumers create new conditions for the design of sustainability business models and creation of innovation. 610 $asocial enterprise 610 $aentrepreneurship-specific human capital 610 $asocial capital 610 $ayoung companies 610 $avalue capture 610 $asustainable enterprises 610 $adigitalization 610 $acorporate social responsibility 610 $avalue creation 610 $astart-ups 610 $amedical device industry 610 $aincubator 610 $adata envelopment analysis 610 $aChina 610 $asocial value 610 $arailway companies 610 $anetwork involvement 610 $acreativity 610 $avalue migration 610 $arole breadth self-efficacy 610 $abusiness model 610 $aKorea 610 $atenants? graduation 610 $aefficiency 610 $asocially responsible human resource management 610 $amutual support 610 $asocial enterprises 610 $aperformance evaluation 610 $asustainability development 610 $aopportunity recognition and evaluation 610 $ayoung firms 610 $ajob performance 610 $asocial climate 610 $asuccess factor 610 $asustainable business model innovation 610 $asocial aspects 610 $agreen human resource management 610 $amedical device start-ups 610 $aproduct innovation 610 $adigital economy 610 $aanalytical hierarchy process 610 $asustainable business model 610 $acoworking space 610 $aincubation services 700 $aJab?o?ski$b Marek$01787455 801 0$bScCtBLL 801 1$bScCtBLL 906 $aBOOK 912 $a9910346671403321 996 $aSustainability of Young Companies-Contemporary Trends and Challenges$94320910 997 $aUNINA