Chefs-d'œuvre dramatiques de Voltaire.

Mode of access: Internet.

Les beautés de l'opéra, ou, Chefs-d'oeuvre lyriques,

Ornamental borders.

Chefs-d'oeuvre du théatre russe : Ozerof, Fon-Vizine, Krilof, Schakofskoi.

Translation and notes by Alexis de St.-Priest.

Histoire de Tancrède, l'un des chefs de la premiere croisade.

Mode of access: Internet.

The chefs-d'oeuvre d'art of the International exhibition, 1878,

Mode of access: Internet.

Chefs-d'œuvre des auteurs comiques ...

t. 1. Scarron : Jodelet. Don Japhet d'Armenie. Montfleury: La femme juge et partie. La fille capitaine. La Fontaine: Le florentin. Boursault: Le mercure galant. Baron: L'homme à bonnes fortunes. - t. 2. Dancourt: Le chevalier à la mode. Le marie retrouvé. Les trois cousines. Le galant jardinier. Les bourgeoises de qualité. Dufresny: L'esprit de contradiction. Le double veuvage. La coquette de village. Le mariage fait en rompu. - t. 3. Brueys et Palaprat: Le grondeur. L'avocat Patelin. Le Sage: Crispin rival de son maître. Turcaret. D'Allainval: L'école des bourgeois. La Chaussée: Le préjujé à la mode. L'école des mères. - t. 4. Destouches: Le philosophe marié. Le glorieux. Le dissipateur. La fausse Agnès. Fagan: La pupille. Les originaux. Boissy: Les dehors trompeurs. - t. 5. Marivaus: Le legs. Les fausses confidances. Le jeu de l'amour et du hasard. Piron: Le métromanie. Gresset: Le Méchant. Voltaire: Nanine. Rousseau, J. J.: Le devin du village. - t. 6. Desmahis: L'impertinent. La Noue: La coquette corrigée. Saurin: Les moeurs du temps. Favart: Les trois sultanes. La chercheuse d'esprit. Les amours de Bastien et Bastienne. Annette et Lubin. Ninette à la coeur. Les reveries renouvelées des grecs. Barthe: Les fausses infidélités. Poinsinet de Sivry: Le cercle. - t. 7. Sedaine: Le philosophe sans le savoir. Le gageure imprévue. Marmontel: L'ami de la maison. Collé: La partie de chasse de Henri IV. Monvel: L'amant bourru. Andrieux: Les étourdis. Le rêve du mari. Anaximandre. Chéron: Le tartuffe de moeurs. - t. 8. Collin d'Harleville: Les châteaux en Espagne. Le vieux célibataire. Fabre d'Eglantine: La philinte de Molière. L'intrigue épistolaire. Desforges: Le sourd. Lemercier: Plaute. Pinto.

Tradesperson or artist? A critical exploration of chefs' job satisfaction and turnover

The interest in experiential and embodied aspects of brand and other product usage is under-represented in tourism orientated research, which generally falls to develop a contextualised understanding of the relationships between products and consumers, and within this in particular, considerations of individuality and self, embodiment, emotion and sensation. Aiming to `reverse the causality' (Lannon and Cooper 1983:201) of consumption focused tourism research, in this paper, I draw on the tourism experiences of Audrey, a participant in a larger study to reveal how, rather than just `consuming', tourism consumers interpret the meaning and values in a wide range of products and objects, weaving individual, rich, sensory, embodied experiences which are informed by the interactions and relationships with activities and products, and by their own personalities, past experiences and aspirations. Audrey is highly conscious of her self and of elsewhereness, hers are fragile, self-indulgent, tactile experiences which offer the freedom to step out of everyday life roles into other time and situational spheres where environment, objects and sensory stimulation are paramount. [ABSTRACT FROM AUTHOR]

Caractéristiques et impacts de l'activité professionnelle des chefs de cliniques-assistants travaillant dans les unités de réanimation pédiatrique françaises

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Caractéristiques et impacts de l'activité professionnelle des chefs de cliniques-assistants travaillant dans les unités de réanimation pédiatrique françaises

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Examining guest chefs’ influences on luxury restaurants’ images

Highlights: • A guest chef's image positively influences a luxury restaurant's image. • The restaurant-guest chef fit positively influences a luxury restaurant's image. • The restaurant-guest chef fit moderates the relationship between a guest chef's image and a luxury restaurant's image.

How Gordon Ramsay appeals to consumers : effects of self-concept clarity and celebrity meaning on celebrity endorsements

How do celebrities like Gordon Ramsay appeal to consumers? This article examines one explanation. We study how celebrities appeal to consumers in the context of celebrity chefs. We examine how a consumer's self-concept clarity (SCC) interacts with their perception of the meaning that a celebrity endorser possesses. An experiment comparing fictional ads endorsed by different celebrity chefs yields the surprising result that consumers with a clear sense of who they are (high-SCC consumers) are more influenced by an ad featuring a celebrity high in meaning (Ramsay), whereas low-SCC consumers are influenced to slightly higher levels by a celebrity with lower levels of celebrity meaning.

Reality bites: When copyright law and reality cooking meet, only the lawyers win

There’s nothing new about this recipe for success: toss in high-stress scenarios, flavour generously with competitive chefs, and garnish with a panel of celebrity judges. With all major broadcasters in the country now dishing up some form of reality cooking programme, Australians could be forgiven for having lost any expectation of original TV material. But that didn’t stop Channel Seven from taking Channel Nine to court last week, arguing its copyright in My Kitchen Rules had been infringed with Nine’s latest prime-time effort, The Hotplate. After the first few episodes went to air, Seven asked for an injunction to stop Nine from broadcasting any more episodes of the reality show. So let’s look at some common confusions about copyright law and how it relates to reality television. Because in this context, copyright infringement isn’t about shows sharing major similarities, or about protecting ideas, but rather the expression of these ideas in the final product. Still, stretching copyright law to protect the “vibe” of a work isn’t good for artists, TV producers or viewers: copyright was designed to nurture creativity, not stifle it.

Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients

Understanding and describing Australian flavor has proved to be a challenge for marketers of native foods because of the diversity of unique flavor signatures exhibited. Descriptive analysis techniques were applied, using a panel of 11 experienced judges, to define and articulate the sensory properties of 18 key commercial Australian native plant foods and ingredients including fruits, herbs and spices. Quantitative descriptive data were transformed into concise and accurate verbal descriptions for each of the species. The sensory language developed during the vocabulary development panel sessions was combined, categorized and ordered to develop a sensory lexicon specific for the genre. The language developed to describe the foods and ingredients was diverse and distinctly Australian including aromas such as musk, rosella, citrus and spiced tea to eucalypt, bush scrub, fresh beetroot and wheat biscuit. Practical Applications This work provides a clear, useful means of characterizing and accurately describing the flavors of Australian native plant foods and ingredients. This information has been communicated to the native food industry, chefs, formulators, food technologists and flavor experts, and provides knowledge that will assist the wider food industry to successfully develop flavor blends and produce food products from native food ingredients. It is anticipated that extension of this information to both the local and international food markets will stimulate a renewed interest in Australian native ingredients and open new market opportunities for the industry. The data developed by this research have also formed the basis of quality control targets for emerging native foods and ingredients.

Evaluation of packaging films to extend storage life of indigenous Australian vegetables and herbs

A study undertaken in Hervey Bay, Queensland, investigated the potential of creating an indigenous agribusiness opportunity based on the cultivation of indigenous Australian vegetables and herbs. Included were warrigal greens (WG) (Tetragonia tetragonioides), a green leafy vegetable and the herb sea celery (SC) (Apium prostratum); both traditional foods of the indigenous population and highly desirable to chefs wishing to add a unique, indigenous flavour to modern dishes. Packaging is important for shelf life extension and minimisation of postharvest losses in horticultural products. The ability of two packaging films to extend WG and SC shelf life was investigated. These were Antimisted Biaxial Oriented Polypropylene packaging film (BOPP) without perforations and Antifog BOPP Film with microperforations. Weight loss, packaging headspace composition, colour changes, sensory differences and microbial loads of packed WG and SC leaves were monitored to determine the impact of film oxygen transmission rate (OTR) and film water vapour transmission (WVT) on stored product quality. WG and SC were harvested, sanitised, packed and stored at 4°C for 16 days. Results indicated that the OTR and WVT rates of the package film significantly (PKLEINERDAN0.05) influenced the package headspace and weight loss, but did not affect product colour, total bacteria, yeast and mould populations during storage. There was no significant difference (PGROTERDAN0.05) in aroma, appearance, texture and flavour for WG and SC during storage. It was therefore concluded that a shelf life of 16 days at 4°C, where acceptable sensory properties were retained, was achievable for WG and SC in both packaging films.