Selasa, 25 Februari 2014

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In his 1985 book, Competitive Advantage, Michael Porter introduced the concept of the value chain and described it as “a systematic way of examining all activities a firm performs and how they interact, (necessary) for analyzing the sources of competitive advantage,” and introduced the idea of “linkages,” which was the real breakthrough in management thinking. Thinking of a firm as a series of horizontal and vertical linkages put the spotlight on the silo mentality within which firms operated and how business schools structured curriculum. The silo mentality caused business students unable to see the firm as a holistic entity, an understanding of how all of its parts fit together to develop competitive advantage. Students graduating with a silo mentality perpetuated the silo mentality in business firms. This book draws together existing knowledge to help facilitate the shift of mind necessary to effectively manage the value chain, and introduces a new conception of the value chain, one that has been copyrighted (2006) and provides a new perspective of the value chain commensurate with the demands of the 21st-century global economy.

  • Sales Rank: #537957 in eBooks
  • Published on: 2013-01-25
  • Released on: 2013-01-25
  • Format: Kindle eBook

About the Author
Pittsburgh, PA; Associate Professor of Supply Chain Management in the Palumbo-Donahue School of Business; Duquesne University

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Minggu, 23 Februari 2014

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  • Published on: 1905-07-14
  • Binding: Hardcover

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Kamis, 20 Februari 2014

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This series presents unparalleled, comprehensive descriptions of key counselling approaches in the twenty-first century. It is ideal for students requiring a theory bridge between introductory, intermediate and diploma courses or focused input for comparative essays and integrative theory assignments. Individual volumes are perfect supplements to the Steps in Counselling series as students progress in their training. Trainers will find the series a dependable learning aid. The Psychodynamic Counselling Primer sets new standards as a succinct guide to psychodynamic theory and practice for everyone wanting an authoritative synopsis.

  • Sales Rank: #2228983 in eBooks
  • Published on: 2006-09-30
  • Released on: 2015-08-26
  • Format: Kindle eBook

Review
Clearly, given that this book has 123 pages, it is not meant as an in-depth study of psychoanalysis, but rather as a brief presentation that would be suitable as an introduction to Freudian concepts. As such, Klein does this brilliantly. Marcia E Ring, Clinical Specialist, Psychiatry/Mental Health, Journal of Psychiatric Mental Health Nursing, 2007.

About the Author
Mavis Klein (1937- 2014) was a psychotherapist in private practice and consultant Transactional Analyst to senior managers in business and industry, and to health service practitioners, for over 30 years. The Psychodynamic Counselling Primer was her 7th book.

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Selasa, 18 Februari 2014

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Ce qui suit est une lettre pour expliquer mon suicide. Quand vous la poserez, John Self aura cessé d’exister. M. A.

En ce début des années 1980, Margaret Thatcher est Premier ministre du Royaume-Uni et Ronald Reagan président des Etats-Unis. Le cynisme et le fric sont au pouvoir. Le narrateur de Money, money se nomme John Self. Réalisateur de films publicitaires, John est obsédé par l’argent, la bouffe, le tabac, l’alcool, la drogue, le sexe, la pornographie… Il consomme tout : ce qui est illicite et néfaste comme ce qui ne l’est pas. Résultat, à 35 ans, il est obèse, ses dents sont pourries, son corps guère mieux. Il est également ignorant et égoïste. Mais si le personnage est ignoble, il a un atout dans son jeu : le sens de la dérision. Publié en 1984, Money money a consacré Martin Amis comme l’un des meilleurs écrivains britanniques de sa génération.

  • Sales Rank: #1446270 in eBooks
  • Published on: 2015-08-26
  • Released on: 2015-09-30
  • Format: Kindle eBook

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  • Sales Rank: #4356448 in Books
  • Published on: 1994-08-30
  • Number of items: 2
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  • Sales Rank: #2216734 in eBooks
  • Published on: 2015-08-20
  • Released on: 2015-08-20
  • Format: Kindle eBook

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While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers and traders headed west, and later with provisioning the nation with meat and wheat. Throughout its history, thousands of Kansas Citians have also made their living providing meals and hospitality to travelers passing through on their way elsewhere, be it by way of a steamboat, Conestoga wagon, train, automobile, or airplane. As Kansas City’s adopted son, Fred Harvey sagely noted, “Travel follows good food routes,” and Kansas City’s identity as a food city is largely based on that fact. Kansas City: A Food Biography explores in fascinating detail how a frontier town on the edge of wilderness grew into a major metropolis, one famous for not only great cuisine but for a crossroads hospitality that continues to define it. Kansas City: A Food Biography also explores how politics, race, culture, gender, immigration, and art have forged the city’s most iconic dishes, from chili and steak to fried chicken and barbecue. In lively detail, Andrea Broomfield brings the Kansas City food scene to life.

  • Sales Rank: #1070109 in eBooks
  • Published on: 2016-02-25
  • Released on: 2016-02-25
  • Format: Kindle eBook

Review
Kansas City, Mo., home to Charlie Parker and the strains of modern jazz, also rests at the culinary crossroads of America, as culinary historian Broomfield observes in this straightforward survey, part of the Big City Food Biography series. The city is located in the fertile Central Plain, where the soil is ideal for cultivating grain and producing fields of grass where cattle can graze. Broomfield’s tale of the life of food in the region begins with the earliest contributions of native tribes such as the Kaw, and their cultivation of maize and squash. Prior to the Civil War, Kansas City’s food reflected the cuisine of the South, including beaten biscuits, pies, gumbos, fried chicken, and catfish. In the 19th century, a number of immigrant groups helped shape the city’s cuisine with Mexican tamales and chilis, German beer, Swiss confections, and Italian minestrone and pastas. Broomfield offers a brief history of many of the markets and groceries that helped establish Kansas City as a center of culinary hospitality, such as the E. Whyte Grocery, Fruit & Wine Company; Wolferman’s Grocery; and the City Market. Broomfield’s guidebook also includes an overview of Kansas City’s signature dishes (with recipes), such as Myron Green’s cinnamon rolls and Harvey’s Westport Room Chicken Maciel. Readers will enjoy this entertaining, in-depth look at the foods that have made Kansas City famous. (Publishers Weekly)

The latest in the Big City Food Biography series examines the culinary contributions made by the center of the heartland’s bread basket, Kansas City. Broomfield’s research is meticulous and balanced. She notes that Kansas City straddles a state line historically and culturally and pays equal attention to both sides. This is not a book for the casual cook looking for gastronomic descriptions and recipes. Her prose is engaging and lively, even though not an ingredient, restaurant, cook, or restaurateur detail goes unmentioned. Serious chefs and foodies will appreciate the history behind the Midwest’s melting pot of cuisines and the people who made Kansas City’s signature dishes burnt ends, KC strip, and green rice casserole—the mainstays of hearty Kansas City fare. Of particular interest is the chapter on 'African American Contributions and Kansas City’s Southern Traditions.' Readers will be fascinated by the ways music influenced restaurants in Kansas City’s jazz age. A worthy addition to all collections serving the serious chef. (Booklist)

[T]he African-American chapter [is] particularly fascinating, [since] many of Kansas City’s jazz and barbecue joints [were] among the first establishments to be racially integrated. (The Kansas City Star)

Kansas City: A Food Biography ... digs deep into the unexpectedly bountiful story of Kansas City foodways. With a longtime local's wealth of experience and an academic's depth of interests, Broomfield ... opens with a vivid description of the plentiful food and hospitality that have become trademarks of pregame tailgate parties outside Arrowhead Stadium.... With welcome detail, Broomfield explains native cultures' expansion of hunting, cooking and farming across centuries, as well as taste trends.... Kansas City is hardly unique in boasting a rich and proud culinary heritage. But Broomfield's brilliant mix of food's rich narrative and the region's historical stages makes us feel especially blessed to dine within a crossroads where rich resources and creative people combined forces to create so much good food. (Kansas Alumni Magazine)

Joining others (not seen by this reviewer) in the 'Big City Food Biographies' series is a survey of dining and food in Kansas City, a town well known for both its music and its barbecue. Readers who plan a trip to Kansas City or who want to know more of its culinary history will appreciate the focus on how its foods evolved and how the town's growth led it to develop unique dishes and special Midwestern flavors. It should be noted that Kansas City: A Food Biography is no light coverage: anticipate a college-level reader that includes discussions of Kansas City's evolving culture, politics, social atmosphere, and immigrant influences: all of which contributed to the region's culinary heritage. (Donovan's Bookshelf)

In Kansas City: A Food Biography, Andrea Broomfield provides the reader with a rich and engaging portrait of the evolution of a truly unique culinary scene. Combining robust historical documentation with keen insights into social, cultural, economic and political contexts, she highlights the dynamic development of foodways in a quintessential crossroads setting. In the process we learn important lessons about what food has meant to the generations of diverse peoples who have made it their home. (Stephen Wooten, Associate Professor of International Studies & Anthropology, Director of the Food Studies Program, University of Oregon)

Many of us know that Kansas City is one of the best places in the world to eat and drink—burnt ends, a Kansas City strip, and a Boulevard is about as good as life gets. Fewer know how Kansas City became the place to be. In Kansas City: A Food Biography, Andrea Broomfield weaves together an impressive collection of primary sources and previous writing on the topic to tell the compelling story of the struggles and richness, from prehistoric times through today, of how people continue to come—and celebrate—this midwestern gastropolis. (Jonathan Deutsch, PhD, Professor of Culinary Arts and Food Science)

Food culture in the U.S. has been co-opted by quick service and processed foods; Broomfield's book is an important contribution to our attempts to discover what Kansas City tastes like. She does an excellent job of researching not only the native foods of the city but also the ones that arrived here "in the pockets" of the immigrants who built this city. She also thoroughly documents how the peoples of Kansas City used those foods to build a strong culture of food-tied-to-place in our town. (Aaron Prater, a culinary professor at Johnson County Community College and co-owner of the Sundry Market & Kitchen (in Kansas City, Missouri))

And interesting and authoritative book. Well worth reading! A real pleasure! (Joseph William (Bill) Gilbert, founding member of the Gilbert-Robinson Restaurant Group)

About the Author
Andrea Broomfield is a culinary historian and an English professor at Johnson County Community College. She is the author of Food and Cooking in Victorian England: A History (2007) and writes extensively about the Victorian era.

Most helpful customer reviews

4 of 4 people found the following review helpful.
Now I understand what food history is.
By a reader
Every place has a food history, but I didn’t get that until I read this book. Perhaps it felt that there was no history because I live in what seems like the franchise food capital of the world, Overland Park, Kansas, next door to Kansas City. But Overland Park is named for the Overland Trail, and folks had to park their Conestoga wagons here while they got provisions for the long, franchise-free trek to the west. Provisioning is the heritage of this place, and that takes many forms: farmers’ markets, grocery stores, local specialty restaurants, and, of course, a lot of franchises.
I buy corn (local) that can be husked at the store to complement the Copper River salmon (not local, obviously) bought at the same grocery store. That store got started in 1936. Who knew? Now every time I shop there I am aware of how I am entwined with a bit of history. And importing luxurious seafood is not new; in the late 1800’s it was fresh oysters that were in demand. Prohibition shut down breweries, but the craft beer movement re-inspired them. The writing helped me realize that the way we eat (and drink) is part of a continuum. If you think that something is new, you just haven’t looked deeply enough into the past.
There is a lot packed into this book. The research was thorough and the writing engaging. I would have given another star if the maps had been bigger and clearer and if more maps had been included. I couldn’t find some key words in the index that would have made it easier to find sections I wanted to reread, so an even bigger index would have been nice.

4 of 4 people found the following review helpful.
Anyone who grew up in Kansas City will love this food "biography" of the Cowtown
By Vicki M. Jones
Anyone who grew up in Kansas City will love this food "biography" of the Cowtown. It's a great history as well.

0 of 3 people found the following review helpful.
I'll need to take out a loan to buy this
By Terry Swensen
Looks like a great book. But $38?? What makes it worth 3 times more than others.

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  • Sales Rank: #9392966 in Books
  • Published on: 1991-12-16
  • Binding: Hardcover

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New from bestselling author Yasmin Porter...
Charlie White is no stranger to being underestimated. As a young woman trying to catch a break in the highly competitive field of photojournalism, she's used to being patronized, overlooked, and dismissed. When she gets the opportunity to work as an intern under world-famous war photographer Nick Cameron, she knows that she's going to have to do whatever it takes to prove herself. There's just one thing standing in her way. One panty-melting, arrogant, despicable, irresistible thing.

Konstantin Sokolov is a man running from his past. He's got secrets, but that doesn't mean he has no honor. When he sees that his biggest competitor for a coveted position as Nick Cameron's intern is being treated unfairly, he decides to even the odds a little. It certainly doesn't hurt that she's the cutest thing he's ever met. Too bad for Konstantin that this little cutie isn't quite as sweet as she looks. She's got a fresh mouth and a bad attitude, and worst of all, he can't seem to get her out of his mind.

About this series: The Sokolov Affair is a four part series (kind of like a TV show) chronicling the love story of Charlie and Kostya. The entire series will be available in bundle form for $3.99 in October of 2015.

  • Sales Rank: #265037 in eBooks
  • Published on: 2015-08-19
  • Released on: 2015-08-19
  • Format: Kindle eBook

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0 of 0 people found the following review helpful.
Kostya and Charlie
By valentina
Charlie is a photographer and she is trying to win a contest but she has competition and that competition is Kostya. Kostya is a big hunky sexy man. He is Russian and has secrets. Charlie isn't sure want to think about Kostya at first but then she start to think about him and his size and what it would feel like to be with Kostya. Kostya likes Charlie and calls her Charlie brown that Charlie hates. Charlie has a friend named Merry and Merry tells Charlie to go for it talk to Kostya and see were it leads her. I loved the story line and plot. This was my very first book by Yasmin Porter and I wasn't disappointed. It was full of suspense and surprises. I received a copy of this book in exchange for an honest review.

0 of 0 people found the following review helpful.
Interesting
By N. Eyster
Can't wait for the rest of the story. Very interesting book. Hope the author, don't make us wait too long.

0 of 0 people found the following review helpful.
Four Stars
By Amy Green
Love the story line. Can't wait for the next book

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  • Sales Rank: #2340454 in eBooks
  • Published on: 2015-08-20
  • Released on: 2015-08-20
  • Format: Kindle eBook

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  • Sales Rank: #2086841 in eBooks
  • Published on: 2012-03-08
  • Released on: 2012-03-08
  • Format: Kindle eBook

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