I think that restaurant authenticity and personal authenticity are deeply intertwined. More specifically, I think that the ways in which we define – and seek – authenticity in things, be they table setting styles, or cooking vessels or ingredients, directly shape, and are shaped by, the ways in which we understand – and cultivate – authenticity in ourselves. To the extent to which we define culinary authenticity as slavish adherence to the methods, ingredients and utensils of the source culture, (...) we not only freeze those cultures in time and ignoring their temporality, but also reinforce in ourselves a sense that we, too, must be unambiguous and unchanging in our identity, clear and complete. On the other hand, if we wish to cultivate an authentic self that is willing to be laughed at by our friends because we believe in a being they do not, well, then we should consider cultivating an understanding of restaurant authenticity that is likewise flexible, spacious and undogmatic. (shrink)

Betr. auch die Beurteilung Hallers durch Anton von Tillier (S. 333-334).

La statue, monumentale, en marbre de Caïus Ofellius Férus n'avait pu être érigée et présentée depuis sa découverte en 1880 à l'Agora des Italiens à Délos. Sa restauration a été réalisée en septembre-octobre 87. Son principe : restituer à la sculpture ses aplombs d'origine, son maintien par un système léger rendant à l'œuvre sa lisibilité. Pour cela, deux barres en acier inox marine furent introduites dans le marbre, sur une longueur suffisante pour atteindre le centre de gravité placé très haut. (...) Malgré l'extrême difficulté de l'opération le forage fut réalisé sans risque pour l'œuvre au moyen d'une fore,use à outil tubulaire diamanté. Les barres ont été collées avec une résine époxyde et scellées dans un bloc de béton. L'Éphore des Cyclades Mme Zaphiropoulou a déterminé les proportions de ce socle. (shrink)

The unsettling fear of COVID-19 infections has caused a new trend in consumer behavior in the food and beverage industry. The unprecedented COVID-19 pandemic has shifted consumers’ preferences from eat-in to online delivery. This research aims to measure the impact of consumers’ motivation to protect themselves from contracting COVID-19, which explains why people switch from eat-in to online food delivery. We adopted the theory of protection motivation to explain consumer switching behavior during the COVID-19 pandemic. The present study investigated the (...) mediating effect of switching intention on the relationship between vulnerability, altruistic fear, anticipated regret, and switching behavior. Simultaneously, we examined the role of brand awareness as a moderator of behavioral choices of consumers switching from eat-in to online delivery. We collected data from 681 eatery consumers in Kuala Terengganu, Malaysia, using scenario-based survey questionnaires. Then, the data were analyzed using structural equation modeling. This new generation analysis was conducted using the analysis of moment structure and the statistical package for social science. The results indicated that consumer vulnerability, altruistic fear, and anticipated regret of COVID-19 increased consumers’ propensity to shift from eat-in to online food delivery. Allegedly, consumer behavioral control and intention of switching toward online delivery were pointedly affected by switching behavior. The results indicated that consumer vulnerability, altruistic fear, and anticipated regret of COVID-19 increased the shifting of restaurant dine-in patterns and made the intention to switch to online delivery. Consumers’ alleged behavioral control and their intention of switching toward online delivery were pointedly affected by switching behavior. We also found that brand awareness moderately affects switching behavior toward restaurant settings. The present research contributes to developing the consumer behavior model of switching from eat-in to online delivery. This study also provides eatery customers and the business community with a safer and healthier proposition of shifting to online food delivery during the pandemic. (shrink)

In the case discussion, ‘Equity in Public Health Ethics: The Case of Menu Labelling Policy at the Local Level’ , Mah and Timming state that menu labelling would ‘place requirements for information disclosure on private sector food businesses, which, as a policy instrument, is arguably less intrusive than related activities such as requiring changes to the food content’. In this commentary on Mah and Timming’s case study, I focus on discussing how menu-labelling policy permits governments to avoid addressing the heart (...) of the problem, which is high-calorie, high-sodium restaurant food. Menu labelling policy does not address food content in a way that is meaningful for change, instead relying on individuals to change their behaviour given new information. Besides having questionable efficacy, this raises concerns about moralizing food choices. (shrink)

Chefs have been recognized as potentially important partners in efforts to promote local food systems. Drawing on the diffusion of innovation framework we (a) examine the characteristics of chefs and restaurants that have adopted local foods; (b) identified local food attributes valued by restaurants; (c) examine how restaurants function as opinion leaders promoting local foods; (d) explored network linkages between culinary and production organizations; and (e) finally, we consider some of the barriers to more widespread adoption of local foods in (...) the culinary community. Analyzing quantitative and qualitative data collected from interviews with individuals from 71 restaurants, we compare and contrast restaurants that utilize relatively large amounts of locally-produced ingredients with restaurants using few, if any, local products. Results reveal that chefs are most interested in intrinsic food qualities, such as taste and freshness, and less interested in production standards. As opinion leaders, chefs utilize signage, wait staff, and cooking classes to promote local foods; however, the diffusion process across restaurants, and between restaurants and producers, is limited by network associations. Structural barriers such as distribution problems and lack of convenience were identified as limiting more widespread use of locally-grown foods. We offer several implications of this research for further work that seeks to engage chefs as opinion leaders who are important to building greater support for local food systems. (shrink)

Cet article présente les travaux de restauration de murs de bâtiments essentiellement privés de Délos réalisés entre 2013 et 2019 par l’École française d’Athènes et l’Éphorie des Cyclades. Les causes et les conséquences de la dégradation des monuments sont décrites. On trouve un bref historique des travaux de restauration à Délos au xxe siècle, suivi par la présentation des travaux récents et de la méthode employée. Les travaux réalisés sont décrits en détail et la conclusion en dresse un bilan. L’article (...) est accompagné d’une annexe où l’on trouve l’analyse du mortier de terre qui a été utilisé comme liant dans les murs des bâtiments antiques de Délos. Le mortier employé dans les travaux de restauration moderne est issu de cette analyse. (shrink)

Ce texte examine l’importance de l’intersubjectivité comme garant du développement psychique et de la capacité de symbolisation. Le défaut intersubjectif dans un contexte de violence familiale conduirait à une perturbation de l’élaboration psychique et à une inscription dans l’agir corporel. La rencontre thérapeutique, en tant que situation rapprochée à la relation mère-enfant, repose sur la nécessité d’être sensible à ce qui se met en place et à en comprendre le sens. Elle est surtout une situation de changement qui se base (...) sur la restauration des liens autrefois entravés et va de la négativité vers la restauration des contenus psychiques et la mise en mots. Une illustration clinique sert d’appui pour montrer cette transformation. (shrink)

Servant leadership is a leadership philosophy which addresses the concerns of ethics, customer experience, and employee engagement while creating a unique organizational culture where both leaders and followers unite to reach organizational goals without positional or authoritative power. With employees viewed as one of the greatest assets for organizations, maintaining loyal, productive employees while balancing profits becomes a challenge for leaders, and drives the need to understand employee engagement drivers. Thus, the purpose of this study was to qualitatively explore servant (...) leadership from the perspective of employees. Participants were 11 employees from a servant leadership led restaurant who took part in two focus groups. The modified van Kaam method (Moustakas 1994) contributed to data analysis, which examined employee responses for comparison and assessment. Several themes emerged including servant leader experience, servant leader traits, the impact of servant leadership, the application of servant leadership, and limited employee attrition. The themes revealed servant leadership positively influences employee engagement while contributing to employee loyalty to the workplace. Based on the servant leader experience, participants were more committed, built healthy work relationships, and actively participated in achieving organizational goals. Findings are discussed in light of current research and practical applications are provided. (shrink)

Réexamen de l'inscription IG XII 8, 262 grâce à la découverte d'un nouveau fragment. Le texte, d'origine attique, a été rédigé au moment de la restauration démocratique intervenue à Thasos à la suite de la reconquête de l'île par Thrasybule en 407. Analyse du formulaire utilisé (intitulé, affichage, serments, double datation) et commentaire des mesures prises par Athènes à l'occasion de cette restauration (en particulier sanctions contre les oligarques, retour des exilés, appel aux contributions volontaires, nomination d'un archonte). Attribution à (...) la même année 407 des conventions de réconciliation entre Thasos et sa colonie Néapolis. Réflexions sur la politique menée par Athènes dans le règlement des affaires thasiennes. (shrink)

Nous présentons dans cet article la suite des travaux de restauration des murs de Délos réalisés en 2020 et 2021 par l’École française d’Athènes. La méthode employée est la même que celle des années précédentes, mais nous nous sommes concentrés sur quatre îlots du Quartier du lac, composés de dix‑huit maisons et de quelques boutiques et ateliers. Parallèlement, des travaux de restauration ont eu lieu dans d’autres endroits du site archéologique, là où l’état sanitaire des monuments le rendait nécessaire.

Examples of tipping suggest that the distinction between tipping, bribery and extortion can be questioned. Some well known ideas about bribery will not work if extended to tipping and, indeed, these analyses may founder whether or not tipping, bribery and extortion merge. I suggest that more case study analysis as well as a discussion of the relationship between character and actions are needed.

This study is aimed to identify the relative effect of online review ratings and perceived crowding on purchase intentions of a consumer. Our study also investigated the contingent effect of gender and perceived crowding between the relationship of exogenous and endogenous variables. This study was conducted in the Malaysian restaurant industry. We applied the purposive sampling technique to identify respondents, the mall intercept survey method was used for data collection. Smart PLS software was applied for data analysis. This study (...) demonstrates through its results that online review ratings and perceived crowding have a positive effect on purchase intentions of a consumer. Moreover, if a consumer perceives crowding at a restaurant, this has a positive contingent effect on the relationship between review ratings and purchase intentions. This demonstrates that the consumer is more inclined to choose a restaurant with a high online review rating and has high perceived crowding at some unfamiliar place. Lastly, no evidence is found for the gender difference between review rating and purchase intentions; however, gender shows contingent effect and results confirmed that males preferred more crowded restaurants as compared to females. There are theoretical and practical implications for managers in the findings of this study. (shrink)

The author defends Conciliationism as a response to peer-disagreement in ethics against a prominent objection: if in cases of peer-disagreement we have to move our credences towards those of our dissenting peers, then we have to adopt scepticism in fields where disagreement between peers abounds. For this objection, the case of ethics is particularly worrisome. The author argues that the objection from scepticism is based on a highly idealised notion of an epistemic peer. In cases of disagreement about ethical issues, (...) it is often unknown to us what another person counts as her evidence, since one’s notions of what counts as evidence and what weight to attach to different forms of evidence are impacted by one’s global outlook. Being aware of what an agent considers as evidence requires familiarity with that agent’s global outlook. This introduces two constraints on epistemic peerhood in cases of disagreement about ethics: an epistemic constraint, and a factual constraint. (shrink)

Disentangling Complexio OppositorumCarl Schmitt's Roman Catholicism and Political Form (1923) features a term, the importance of which political philosophy has yet to fathom. This notion is complexio oppositorum, describing Catholicism as “a complex of opposites”: “There appears to be no antithesis it [Roman Catholicism] does not embrace. It has long and proudly claimed to have united within itself all forms of state and government.…But this complexio oppositorum also holds sway over everything theological.”1 The striking depth and breadth of the complex (...) are already evident in this brief passage. Broadly speaking, its elastic form—and more needs to be said on…. (shrink)

Research has shown that a majority of employed women experience sexual harassment and suffer negative repercussions because of it; yet only a minority of these women label their experiences “sexual harassment.” To investigate how people identify sexual harassment, in-depth interviews were conducted with 18 waitpeople in restaurants in Austin, Texas. Most respondents worked in highly sexualized work environments. Respondents labeled sexual advances as sexual harassment only in four specific contexts: when perpetrated by someone who exploited their powerful position for personal (...) sexual gain; when the perpetrator was of a different race/ethnicity than the victim—typically a minority man harassing a white woman; when the perpetrator was of a different sexual orientation than the victim—typically a gay man harassing a straight man; or when violence or the threat of violence was used. The authors argue that the hegemonic norms of acceptable sexual activity privilege heterosexual relationships, legitimize institutionalized forms of sexual exploitation in the workplace, and may protect assailants of the same race and sexual orientation as their victims from charges of sexual harassment. (shrink)