La pratique des visas dans le système judiciaire congolais. Entre veto et indépendance des juges by Carlos NGWAPITSHI NGWAMASHI

“…Cette pratique décriée est devenue un véto mieux une censure ; est un écueil au secret des délibérés et à l’indépendance du juge, il est à la base de l’envolée exponentielle de la corruption et la concussion en bande organisée orchestrées par les chefs des juridictions et leurs lieutenants. Au regard de cette situation qui pose problème et qui constitue un frein à la bonne administration de la justice, nous encourageons les juges, quoiqu’en nombre très limité, qui, au risque de leur carrière, de ne pas obtempérer aux opinions contraires aux leurs, imposées par leurs chefs, car le seul cadre légal pour l’uniformisation de la jurisprudence reste les plénières au cours desquelles, chaque juridiction est autorisée à tenir une fois la semaine question de discuter sur des problématiques difficiles à résoudre par les juges lors des instructions des dossiers. …”
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La historiografía francesa y la colección real de tapices de España by Concha Herrero Carretero

“…L’étroite collaboration des historiens français autour de la fin du XIXe siècle et la première moitié du XXe siècle pour la diffusion et l’exposition des chefs d’oeuvre de la Collection royale de tapisserie et des riches collections nobles et ecclésiastiques espagnoles, fut la clé de l’historiographie moderne de l’art espagnol. …”
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Visions of a Truly Nourishing Dinner by Matt Hess

“…First paragraph: I first encountered Dan Barber's The Third Plate: Field Notes on The Future of Food while doing research for a session I was asked to lead for the Texas Chefs Association annual convention. In a quick Google search looking for inspiration I found Barber's book. …”
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1907 : la leçon d’histoire comparée de Gustave Glotz. by Laurent Mucchielli

“…La réussite de l’École des Annales , au lendemain de la Seconde Guerre Mondiale, s’est accompagnée d’un discours de rupture fondateur : celui qu’avant les années 1920, sauf quelques lointains précurseurs marginaux dans l’institution, l’histoire se réduisait à cette érudition « positiviste », ces récits de vie des chefs d’État, ces lois et ces batailles, cette histoire historisante refusant toute généralisation. …”
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L’Afrique francophone du franc CFA dans la chanson by MACHE Roger

“…Il n’est plus seulement une affaire d’une d’élite intellectuelle ; par conséquent les chefs d’État africains devraivent se sentir soutenus et quitter le Franc CFA. …”
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A framework of culinary-specific competencies for sustainable professional development in gastronomic tourism by Suhairom, Nornazira, Musta'amal @ Jamal, Aede Hatib, Amin @ Mohd. Amin, Nor Fadila, Ali, Dayana Farzeeha, Techanamurthy, Umawathy

“…In the qualitative stage, interviews were conducted among culinary educators and high performers’ chefs in Malaysian culinary industry. The qualitative study successfully identified 14 indicators of important competencies . …”

Design of robot integrated restaurant by Santhosh Pandiaraj

“…In order to tackle these problems, the author has identified integrating robots in the F&B industry to take over the roles of waiters and chefs in restaurants as the most desirable solution. …”
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Les plumes du Mexique et de la mondialisation des arts by Serge Gruzinski

“…Nous essaierons de replacer ces chefs-d’œuvre mexicains dans ces horizons historiques…”
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Cooking up the self by Bodil Stilling Blichfeldt, Marie Mikkelsen, Lisa Brønnum Andersen

“…Furthermore, the media landscape is littered with cooking books and magazines, TV cooking programs, gastro blogs and websites, and a constantly increasing number of celebrity chefs. Giving voice to a series of consumers with a particular interest in food, this paper discusses symbolic and social dimensions of food that are central to these consumers. …”
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Achachairu—a Potential Fruit Crop for Florida by Sergio Gutierrez, Tatiana Sanchez, Zhaohui Tong, Guodong Liu

“…To help Extension faculty, growers, and students better understand the potential of achachairu (Garcinia humilis [Vahl] CD Adam)  and Garcinia madruno as profitable crops and their health benefits, this publication is synthesized from literature sources and has been networked with farmers, food processors, chefs, and photographers. This publication provides an overview of achachairu and ocoro (Garcinia madruno [Kunth] Hammel)—two common species in the Garcinia genus—including cultivation methods and use of the two crops grown in Florida.  …”
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Chilli crab : saving an endangered species by Neo, Rong Wei, Lim, Theodore Zelig Zhe Li, Teng, Alicia Shi Hui

“…Supplies are on the decline, fewer chefs are cooking the dish, and a lack of new talent in the industry all place the dish in dark waters. …”
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The butcher, the brewer, or the baker: The role of occupations in explaining wage inequality by Hou, S, Milsom, L

“…Google does not pay its canteen chefs the same premium as it does its software engineers; there is heterogeneity in pay premia within a firm. …”

Gastrophysics: a new scientific approach to eating by Spence, C

“…Internet-based testing techniques are increasingly allowing chefs to optimize the visual presentation of their food online. …”

«Manon Lescaut», une tragédie bourgeoise by François-René Folliot

“…</p><p><strong> </strong></p><p><em>Manon Lescaut, </em>de l'abbé Prévost, est considéré comme l'un des premiers chefs-oeuvre de la modernité. L'analyse accentue la presence d'une matière traguique que Prévost élabore de façon à conjuguer des verités contradictoires, inspirées d'un christianisme dur et d'un hédonisme des corps.…”
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L’enfant-soldat dans les fictions africaines by OUMAROU NA-AWA Mariama

“…Résumé : Lors des conflits, les chefs de guerre font recours au recrutement massif d’enfants pour renforcer leurs troupes. …”
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SEMANTIC AND COMMUNICATIVE TRANSLATION IN CHRONICLE OF A BLOOD MERCHANT by Aiqing Wang

“… Yu Hua is a celebrated avant-garde, post-modernist writer in contemporary China, whose chefs-d’oeuvre are exemplified by To Live, Chronicle of a Blood Merchant and Brothers. …”
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Monitoring Populations of Saxifraga cespitosa in Scotland by Kate Barnard

“…Saxifraga cespitosa is listed as Endangered on the UK Red List, compiled using IUCN criteria (Cheffings & Farrell, 2005). It is also one of the species listed for conservation priority at the Royal Botanic Garden Edinburgh (RBGE) under Target 8 of the Global Strategy for Plant Conservation (GSPC). …”
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Gastronomy: An extended platform for customized nutrition by D. Subhasri, Sayantani Dutta, M. Maria Leena, J.A. Moses, C. Anandharamakrishnan

“…Breaking through the science behind every food product, food scientists and gastronomy chefs engaged themselves with various kinds of ingredients and equipment, not only from the kitchen but also from the laboratory. …”
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Formas da camuflagem gastronômica: veridicção na cozinha by Gianfranco Marrone

“… Neste ensaio, analisamos os regimes da verdade e as formas de camuflagem culinária inscritas em alguns dos pratos mais emblemáticos de célebres chefs italianos, cujo trabalho condensa as diversas tendências ficcionais que circulam no campo da gastronomia. …”
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Shaping taste by Velasco, C, Spence, C, D Cheok, A

“…Further, we discuss how food experience designers (think chefs, culinary artists, and food companies) may capitalize on these recently-discovered correspondences when designing dining experiences and present directions for future research.…”