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L’indien à table dans les grands restaurants de Lima (Pérou) Indian eating in renowned restaurants in Lima (Peru): Elite Chefs and birth of a native “cuisine fusion”  [cached]
Raúl Matta
Anthropology of Food , 2010,
Abstract: Ma trisant les aspects techniques et discursifs en vogue dans la haute gastronomie contemporaine, les chefs cuisiniers sont actuellement des personnages centraux de la vie culturelle de la capitale péruvienne. La majorité de ces cuisiniers médiatiques provient de milieux sociaux privilégiés et a eu la possibilité d’effectuer des séjours de formation à l’étranger, en intégrant des écoles h telières européennes et nord-américaines. Le retour au Pérou de ces migrants d’élite a entra né, au cours des dix dernières années, une importante transformation de l’offre proposée par certains des grands restaurants de Lima, à savoir la diffusion d’une cuisine fusion à base autochtone, fondée sur l’utilisation d’ingrédients identifiés comme indiens et valorisés comme illustration de la biodiversité locale. Sur la base d’entretiens avec certains de ces cuisiniers et d’observations répétées dans les restaurants qui proposent ce type de cuisine, l’auteur interroge la fa on dont bon nombre d’aliments andins et amazoniens, auparavant écartés de l’alimentation des élites, trouvent un nouveau statut lorsqu’il sont utilisés par ces chefs. Mastering technical and discursive aspects in vogue in contemporary high gastronomy, cook chefs have become important personalities in Lima’s popular culture. The major part of celebrity chefs has privileged social origins, and had the opportunity to achieve training abroad as they integrated European and North-American culinary institutes. The return to Peru of these “elite migrants” has carried, in the last ten years, one of the most important transformations in Limenian gastronomic restaurants: the success of a Peruvian native–based “fusion food”, founded on the utilisation of ingredients identified as “native” and valorised as an illustration of Peruvian biodiversity. On the basis of interviews with some of these cooks and repeated observations in restaurants that propose this type of cuisine, the author questions how several Andean and Amazonian ingredients, that formerly were put aside of elite’s food, find a new status when they are used by these chefs.
CURRY CUISINE: PERCEPTIONS OF INDIAN RESTAURANTS IN MALAYSIA
Bharath M. Josiam,Sadiq M. Sohail,Prema A. Monteiro
Tourismos : an International Multidisciplinary Journal of Tourism , 2007,
Abstract: Malaysia is an Asian country with a multi-ethnic population that includes native Malays, and people of Chinese and Indian ethnicity. Malaysia has identified tourism as a priority sector and is aggressively promoting the country. Consequently, restaurants in Malaysia operate with an increasingly more ethnically diverse customer base. Ethnic restaurants and differential perceptions of customers of varying ethnic backgrounds have not been studied in detail. This study examines the perceptions of South Asians, Caucasians, East Asians, and those of other ethnic origins in their perceptions of Indian restaurants in Malaysia. The findings suggest that there are universal likes/dislikes as well as differential perceptions between ethnic groups. Implications for restaurant operators and researchers are suggested.
Peruvian restaurants in Buenos Aires (1999-2009) Les restaurants péruviens à Buenos Aires (1999-2009) ; de la discrimination à l'adoption  [cached]
Gloria Sammartino
Anthropology of Food , 2011,
Abstract: In Buenos Aires the “otherness” of Peruvian immigrants is structured around manifestations of discrimination that come from the host society. Our purpose is to analyze immigrant foods and the representations they evoke, as well as to investigate the way in which their cooking acquires new meanings in new contexts, showing a tendency to become a mark of specificity and a way to resist the hostility of the host society. In order to do this, we focus on Peruvian restaurants and specifically ‘exocuisine’ or eating out, as opposed to ‘endocuisine’ or eating in. By starting with an analysis of meals and commensality practices in the ‘eating-out’ context, we aim to account for the processes of construction-reconstruction of relationships among Peruvians as well as between Peruvians and Argentines when eating in restaurants. Our objective we is to highlight the role that restaurants have been performing among immigrants, exploring the expansion of the Peruvian culinary vocabulary and identifying the changes in the social and cultural functions of food. In addition, following the rise of Peruvian cuisine at international level in recent years, we return to the field after nearly nine years in order to register the new meanings it acquires in the local context and how this influences the dialogue between immigrants and the host society. L'immigration péruvienne à Buenos Aires s'inscrit dans un contexte d'accentuation des discriminations envers les différentes communautés rejetées par l'Etat nation argentin. Cet article met en valeur la fa on dont les habitudes alimentaires sont re-signifiées et transformées en une marque de spécificité et une forme de résistance face à l'hostilité de la société d'accueil. Cet article ne repose pas sur les pratiques quotidiennes ayant lieu au sein des familles, l’ endocuisine , mais sur l’ exocuisine et le domaine particulier des restaurants. A partir de l'analyse des aliments et des pratiques, nous cherchons à rendre compte des processus d'adhésion, d'exclusion, d'homogénéisation et de différentiation de la collectivité péruvienne dans un contexte d′immigration. Nous voulons souligner en particulier le r le des restaurants comme lien entre les migrants, les grammaires culinaires qui résultent de cet enlacement ainsi que les fonctions socioculturelles de l′alimentation qui s`y distinguent. Suite à l′essor de la gastronomie péruvienne ces dernières années au niveau international, nous proposons aussi de retourner sur le terrain, pratiquement neuf ans plus tard, dans le but de constater l’importance des restaurants dans le contexte
Internationalization Strategies adopted by Malaysian Companies  [PDF]
Sreenivasan Jayashree,Sahal Ali Al-Marwai
Journal of Applied Sciences , 2010,
Abstract: The study has the objective of making a precise determination of strategies for internationalization followed by the most popular and effective strategies for internationalization to be used by Malaysian companies. Then a determination was made about the proper criteria to evaluate the proper internationalization strategy. Finally, an investigation was made about the opinion of marketing executives at Malaysian companies regarding the strategies that they normally use. Primary and secondary research methodologies were used in order to collect information that can be used to satisfy the study objectives. It is believed here that the outcome of this study ensures that Malaysian companies select the correct strategy in the process of internationalization so that they reap the rewards of the entire process.
Environment, resources and interpretation: influences in the internationalization strategies of the food industry in Brazil
Seifert Jr, Rene E.;Machado-da-Silva, Clóvis L.;
BAR. Brazilian Administration Review , 2007, DOI: 10.1590/S1807-76922007000200004
Abstract: this article analyzes the internationalization strategies of companies in the food industry from paraná state, in brazil. the logic of analysis sought to corroborate the idea that internationalization is a strategic phenomenon cognitively mediated in the light of environmental pressures and resources within the organization. therefore, the role of the environment, resources and interpretive schemes are analyzed and used to explain three strategic internationalization patterns found in the food industry of paraná: domestic, reluctant and active international action. based on those constructs, and from an institutional and cognitive perspective of analysis, the study contributes to the debate related to homogeneity, heterogeneity and organizational strategic action.
Environment, Resources and Interpretation: Influences in the Internationalization Strategies of the Food Industry in Brazil
Rene E. Seifert Jr.,Clóvis L. Machado-da-Silva
BAR. Brazilian Administration Review , 2007,
Abstract: This article analyzes the internationalization strategies of companies in the food industry from Paraná State, in Brazil. The logic of analysis sought to corroborate the idea that internationalization is a strategic phenomenon cognitively mediated in the light of environmental pressures and resources within the organization. Therefore, the role of the environment, resources and interpretive schemes are analyzed and used to explain three strategic internationalization patterns found in the food industry of Paraná: domestic, reluctant and active international action. Based on those constructs, and from an institutional and cognitive perspective of analysis, the study contributes to the debate related to homogeneity, heterogeneity and organizational strategic action.
Internationalization of Education in India: Emerging Trends and Strategies  [cached]
Subrata Kumar Mitra
Asian Social Science , 2010, DOI: 10.5539/ass.v6n6p105
Abstract: This article discusses the need and changing wants associated with internationalization of higher education in Indian context. The demand for international education is growing day by day. To cater these needs, institutions have started to take new steps. Besides traditional providers of higher education, new knowledge providers from business houses have started developing innovative models for delivery of higher education. India has certain advantages to expand its internationalization initiative and as a result receiving interests from foreign universities for setting up campuses in the country. India needs to have a policy towards private higher education including foreign universities desirous of setting up campus in India.
INTERNATIONALIZATION STRATEGIES: A CASE STUDY AT SMALL EXPORT COMPANIES
Joysinett Moraes Silva,Elaine Di Diego Antunes
Revista de Administra??o FACES Journal , 2009,
Abstract: The purpose of this study is to identify the main internationalization strategies used by small manufacturers of hammocks. Our findings show that these export companies have up to 20 employees and their main internationalization strategy is exportation. This plan is carried out in 3 ways: indirect exportation, through trading companies; direct exportation, through sales performed in the companies and cooperative exportation, through a network of dealers in greater companies. Its was also verified that some organizations export up to 60% of their products while the vast majority does not even export 5% of it, turning primarily to the domestic market.
Internationalization strategies and the architectures of competences of first and late movers: A case study in the cement industry
Borini,Felipe Mendes; Fleury,Maria Tereza Leme; Urban,Tatiana Proen?a;
Economia Global e Gest?o , 2009,
Abstract: the aim of this paper is to understand how the internationalization strategies and processes of late mover enterprises compare with those of first movers. the theory analyzed here incorporates two contributions to the regular literature on international business. first, the internationalization approach based on first and late mover theory is seldom addressed in the literature. second, this paper focuses on the resource based view (rbv) and organizational competences; even though this approach is related to traditional internationalization theories, it is very often taken as secondary. the case study methodology applied has focused on an industrial analysis that allows the comparison of two groups of companies. the cement industry was selected as the object of the research, more specifically the first mover, lafarge, and the late movers cemex from mexico and votorantim. an analysis of the cases has shown that the architectures of competences of first and late movers are different in various categories, thus suggesting that multinationals from emerging markets should explore unique competences for internationalization strategies and avoid a follower strategy.
A Long Way of Volkswagen’s Internationalization: Strategies and Dynamics of Capitalism
Md. Bakhtiar Rana,Md. Masrurul Mowla,Md. Masrurul Mowla 1
Pakistan Journal of Social Sciences , 2012,
Abstract: This paper presents an analysis of Volkswagen’s economic development in respect of internationalization. A theoretical frame work has been made in order to understand the internationalization and economic development of Volkswagen by using internationalization theory and Porter’s diamond model. A review of its historical development and strategic framework, in relation to management, organization and globalization, has been discussed with a view to the factors that led Volkswagen to enormous economic development. Lastly, a summery of remarks in respect of Volkswagen’s contribution to the German economy and its destiny of internationalization have been presented.
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