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Author: Stewart Clegg Publisher: Routledge ISBN: 1135931895 Category : Business & Economics Languages : en Pages : 627
Book Description
In this volume the authors develop a systematic and chronologically based critique of the major concepts, figures and schools in organization. Themes discussed include: the development of scientific management and the responses of Gramsci and Lenin to it the meaning of Mayo and the Human Relations School the development of typological systems and contingency models of the organization key concepts of goals, environment and technology.
Author: Stewart Clegg Publisher: Routledge ISBN: 1135931895 Category : Business & Economics Languages : en Pages : 627
Book Description
In this volume the authors develop a systematic and chronologically based critique of the major concepts, figures and schools in organization. Themes discussed include: the development of scientific management and the responses of Gramsci and Lenin to it the meaning of Mayo and the Human Relations School the development of typological systems and contingency models of the organization key concepts of goals, environment and technology.
Author: Fred Skolnik Publisher: ISBN: 9780028659411 Category : History Languages : en Pages : 864
Book Description
Provides an exhaustive and organized overview of Jewish life and knowledge from the Second Temple period to the contemporary State of Israel, from Rabbinic to modern Yiddish literature, from Kabbalah to "Americana" and from Zionism to the contribution of Jews to world cultures.
Author: Gil Marks Publisher: HMH ISBN: 0544186311 Category : Cooking Languages : en Pages : 1980
Book Description
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
Author: Fred Skolnik Publisher: ISBN: Category : Electronic reference sources Languages : en Pages : 846
Book Description
Provides an exhaustive and organized overview of Jewish life and knowledge from the Second Temple period to the contemporary State of Israel, from Rabbinic to modern Yiddish literature, from Kabbalah to "Americana" and from Zionism to the contribution of Jews to world cultures.
Author: Stewart Clegg
Author: Stewart Clegg
Author: Encyclopaedia Judaica
Author: Geoffrey Wigoder
Author: Encyclopaedia Judaica
Author: 
Author: Fred Skolnik
Author: Cecil Roth
Author: Gil Marks
Author: Fred Skolnik
Author: Cecil Roth