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DASAR MANAJEMEN DAN KEWIRAUSAHAAN
Manajemen merupakan seni atau kemampuan seseorang dalam mengelola, mengatur dan menyelesaikan pekerjaan melalui orang lain atau pendelegasian tugas untuk mencapai tujuan bersama dalam organisasi sedangkan Kewirausahaan merupakan usaha menciptakan nilai tambah dengan jalan mengkombinasikan sumber-sumber melalui cara-cara baru dan berbeda untuk memenangkan persaingan. Nilai tambah tersebut dapat diciptakan dengan cara mengembangkan teknologi baru, menemukan pengetahuan baru, menemukan cara baru untuk menghasilkan barang dan jasa yang baru yang lebih efisien, memperbaiki produk dan jasa yang sudah ada, dan menemukan cara baru untuk memberikan kepuasan baru kepada konsumen. Dengan demikian maka ...
Modern Japanese Cuisine
"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.
Food, Foodways and Foodscapes
This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.
Korean Cuisine
Over the last two millennia, Korean food dishes and their complex preparations have evolved along with the larger cultural and social upheavals experienced by the nation. Pettid charts the historical development of the cuisine, using literary and historical accounts to examine the ways that regional distinctions and historical transformations played out in the Korean diet.
The Taste of Place
While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California.
Modern Social Theory
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Food is Culture
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of wr...
Critical Perspectives in Food Studies
Critical Perspectives in Food Studies is a compelling examination of the shifting interpretations, perspectives, challenges, governance issues, and future visions that shape the study of food and food issues in Canada and around the world. With new chapters on a diverse range of currentfood-related issues, this second edition continues to bring students original contributions by Canadian scholars that will inspire readers to consider the varied and complex means by which we bring food to the table.
Frontiers of Fear
For centuries, reports of man-eating tigers in Indonesia, Malaysia, and Singapore have circulated, shrouded in myth and anecdote. This fascinating book documents the “big cat”–human relationship in this area during its 350-year colonial period, re-creating a world in which people feared tigers but often came into contact with them, because these fierce predators prefer habitats created by human interference. Peter Boomgaard shows how people and tigers adapted to each other’s behavior, each transmitting this learning from one generation to the next. He discusses the origins of stories and rituals about tigers and explains how cultural biases of Europeans and class differences among indigenous populations affected attitudes toward the tigers. He provides figures on their populations in different eras and analyzes the factors contributing to their present status as an endangered species. Interweaving stories about Malay kings, colonial rulers, tiger charmers, and bounty hunters with facts about tigers and their way of life, the book is an engrossing combination of environmental and micro history.
