Papers by Monica R de Carvalho
GV-executivo, 2007
O espantoso crescimento econômico chinês vem atraindo expressivos volumes de capital para seus me... more O espantoso crescimento econômico chinês vem atraindo expressivos volumes de capital para seus mercados. O país vem institucionalizando práticas de governança corporativa ainda que, na prática, a estrutura de propriedade das empresas esbarre na presença maciça do estado controlador. O artigo compara os mercados de capitais de Brasil e China à luz da atratividade desses mercados como opção de alocação de recursos.
University of Hawaii Press eBooks, Dec 31, 2023
University of Hawaii Press eBooks, Dec 31, 2023
University of Hawaii Press eBooks, Dec 31, 2023
University of Hawaii Press eBooks, Dec 31, 2023
University of Hawaii Press eBooks, May 31, 2023
University of Hawaii Press eBooks, May 31, 2023
University of Hawaii Press eBooks, May 31, 2023
Foods & food ingredients journal of Japan : FFI, 2017
University of Hawaii Press eBooks, May 31, 2023
GV-executivo, 2006
O princípio básico do mercado de controle corporativo é a busca da eficiência econômica. Nessa bu... more O princípio básico do mercado de controle corporativo é a busca da eficiência econômica. Nessa busca, uma das alternativas disponíveis à empresa é a troca do controle corporativo, em parte como resposta às possíveis ineficiências na governança. Tipicamente, fusões e aquisições constituem um dos principais meios para a troca de controle de empresas no Brasil. Entretanto, com a maturação do mercado de capitais no país, este vem se firmando como um veículo privilegiado de acesso ao controle corporativo.
Routledge Handbook of Food in Asia, 2019
Foods & food ingredients journal of Japan : FFI, 2017
Japanese restaurant cuisine is now prevalent in markets around the world, from large cities to sm... more Japanese restaurant cuisine is now prevalent in markets around the world, from large cities to small towns. Our research project develops a mobilities perspective to represent the transnational spread of J a p a n e s e c u i s i n e. W e e m p h a s i z e t h a t t h e organization of the Japanese culinary field is centered in global cities which are the hubs of the local networks through which ideas, producers and products flow. Non-Japanese ethnic networks are especially important in spreading Japanese cuisine in low-cost forms away from urban centers. Migrant Japanese entrepreneurs remain significant innovators, especially in global food cities such as New York. Abstract 1． TheCulinaryMobilities Approach In recent years, Japanese restaurants have proliferated around the globe, increasing from 24,000 in 2006 to 89,000 in 2015 according to Japanese government reports 1, 2). We have formed a transnational and multidisciplinary research project at Sophia University to study this global spread of Japanese restaurants, based on interview and archival data. We are a multicultural team, with extensive personal and fieldwork experience in Asia, North America, Europe and Latin America, the regions where the vast majority of the world' s Japanese restaurants outside Japan are located (See Figure 1). During the past year, we have been interviewing restaurant owners, chefs, and customers in restaurants in all of these regions. This report is a brief introduction to our guiding concept of culinary mobilities,
The globalization of the ]apanese restaurant as a tale of multiple mobilities Over the past decad... more The globalization of the ]apanese restaurant as a tale of multiple mobilities Over the past decade, Japanese restaurants have proliferated around the globe, increasrng from 24,000 in 2006 to 117,568 in 2017 (MAIF 2017), Drawing on original multi+ite fieldwork by our group based at Sophia Uoiversiry in Tokyo (see wwwglobal-japanese-cuisine.org) and a review ofexisting research, this chapter is a global overview ofthe expansion of Japanese restaurant cuisine in Asia, North America, Europe, and Latin America, the regions where the vast majorityof theworld's Japanese restaurants outside Japanareiocated (seeFigure4.1). Cuiinary globalization has been described as the trarxnational spread of{bodstuffs and food-ways by corporations, traders, migrants, and other actors, accompanied by processes oflocaliza* tion and indigenization as recipes are adjusted to local palates, ingredients, and social conditions @itzer 2008:166). The global expansion ofJapanese restaurantr,from thelate nineteenth century to the present, has generally followed this pattern. Japanese migrants, chefs, and entrepreneurs were the initia.l actors bringing Japanese food abroad. In the earliest phase, overseas Japanese restaurants were usually dining places for Japanese migrants. As Japanese restaurmts expanded beyond local Japanese communities, they were noticed by loca1 trendsetters and urban eltes. Processes of culinary localization, involvrng cheapening and indigenizing ingredients; led to their popu-iarization and massification The most famfiar story of Japanese culinary 'glocalization' (the simultaneous processes of globalization and localization; Robertson 1995) centers on sushi, in the 1960s, Japanese cheft in Los Algeles came upon the novel idea ofadding avocado, crab, and mayonnaise as a substitute for fatty tuna. Known as the 'California ro11', this variery of rol1ed sssftl now has spread around the wor1d, engendering coundess loca-I variarions (Issenberg 2007; lshige 1985b). Suslzl restaurants from Singapore to Bertn serve elaborate rolls with imowlive ingredients that would not be found in Japan (KeBler 2012; Ng 2001). Other rypes of Japanese foods, ftom teppanyaki to ramen,also have been glocalized as they have spread around the world and been adapted to loca1 tastes (Kushner 2072;Solt 2074;Ujita 2008). This chapter does not contradict this rypical story of culinary glocalization, but it does question the usual assumptions that the epicenter is Japan, that the key actors are Japanese, and that localization is an ever-deepening process thar entails the loss of culinary'authenricity',
Japanese restaurant cuisine is now prevalent in markets around the world, from large cities to sm... more Japanese restaurant cuisine is now prevalent in markets around the world, from large cities to small towns. Our research project develops a mobilities perspective to represent the transnational spread of J a p a n e s e c u i s i n e . W e e m p h a s i z e t h a t t h e organization of the Japanese culinary field is centered in global cities which are the hubs of the local networks through which ideas, producers and products flow. Non-Japanese ethnic networks are especially important in spreading Japanese cuisine in low-cost forms away from urban centers. Migrant Japanese entrepreneurs remain significant innovators, especially in global food cities such as New York.
The globalization of the ]apanese restaurant as a tale of multiple mobilities Over the past decad... more The globalization of the ]apanese restaurant as a tale of multiple mobilities Over the past decade, Japanese restaurants have proliferated around the globe, increasrng from 24,000 in 2006 to 117,568 in 2017 (MAIF 2017), Drawing on original multi+ite fieldwork by our group based at Sophia Uoiversiry in Tokyo (see wwwglobal-japanese-cuisine.org) and a review ofexisting research, this chapter is a global overview ofthe expansion of Japanese restaurant cuisine in Asia, North America, Europe, and Latin America, the regions where the vast majorityof theworld's Japanese restaurants outside Japanareiocated (seeFigure4.1). Cuiinary globalization has been described as the trarxnational spread of{bodstuffs and foodways by corporations, traders, migrants, and other actors, accompanied by processes oflocaliza* tion and indigenization as recipes are adjusted to local palates, ingredients, and social conditions @itzer 2008:166). The global expansion ofJapanese restaurantr,from thelate nineteenth century to the present, has generally followed this pattern. Japanese migrants, chefs, and entrepreneurs were the initia.l actors bringing Japanese food abroad. In the earliest phase, overseas Japanese restaurants were usually dining places for Japanese migrants. As Japanese restaurmts expanded beyond local Japanese communities, they were noticed by loca1 trendsetters and urban eltes. Processes of culinary localization, involvrng cheapening and indigenizing ingredients; led to their popu-iarization and massification
Foods & Food Ingredients Journal Japan, 2017
Japanese restaurant cuisine is now prevalent in markets around the world, from large cities to sm... more Japanese restaurant cuisine is now prevalent in markets around the world, from large cities to small towns. Our research project develops a mobilities perspective to represent the transnational spread of Japanese cuisine. We emphasize that the organization of the Japanese culinary field is centered in global cities which are the hubs of the local networks through which ideas, producers and products flow. Non-Japanese ethnic networks are especially important in spreading Japanese cuisine in low-cost forms away from urban centers. Migrant Japanese entrepreneurs remain significant innovators, especially in global food cities such as New York.
James Farrer, Chuanfei Wang, David Wank, Mônica R. de Carvalho, Christian Hess, Lenka Vyletalova. 2017. “Japanese Culinary Mobilities Research: The Globalization of the
Japanese Restaurant.” Foods & Food Ingredients Journal Japan, Vol. 222, No. 3, 257-66.
Food Studies by Monica R de Carvalho
Routledge Handbook of Food in Asia, 2019
The globalization of the ]apanese restaurant as a tale of multiple mobilities Over the past decad... more The globalization of the ]apanese restaurant as a tale of multiple mobilities Over the past decade, Japanese restaurants have proliferated around the globe, increasing from 24,000 in 2006 to 117,568 in 2017 (MAIF 2017), Drawing on original multi+ite fieldwork by our group based at Sophia University in Tokyo (see wwwglobal-japanese-cuisine.org) and a review of existing research, this chapter is a global overview of the expansion of Japanese restaurant cuisine in Asia, North America, Europe, and Latin America, the regions where the vast majority of the world's Japanese restaurants outside Japan are located.
James Farrer, Christian Hess, Mônica R. de Carvalho, Chuanfei Wang, David Wank. 2019. “Japanese Culinary Mobilities: The Multiple Globalizations of Japanese Cuisine” Cecilia Leong-Salobir ed. Routledge Handbook of Food in Asia. Abingdon: Routledge, pp. 39-57.
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Papers by Monica R de Carvalho
James Farrer, Chuanfei Wang, David Wank, Mônica R. de Carvalho, Christian Hess, Lenka Vyletalova. 2017. “Japanese Culinary Mobilities Research: The Globalization of the
Japanese Restaurant.” Foods & Food Ingredients Journal Japan, Vol. 222, No. 3, 257-66.
Food Studies by Monica R de Carvalho
James Farrer, Christian Hess, Mônica R. de Carvalho, Chuanfei Wang, David Wank. 2019. “Japanese Culinary Mobilities: The Multiple Globalizations of Japanese Cuisine” Cecilia Leong-Salobir ed. Routledge Handbook of Food in Asia. Abingdon: Routledge, pp. 39-57.
James Farrer, Chuanfei Wang, David Wank, Mônica R. de Carvalho, Christian Hess, Lenka Vyletalova. 2017. “Japanese Culinary Mobilities Research: The Globalization of the
Japanese Restaurant.” Foods & Food Ingredients Journal Japan, Vol. 222, No. 3, 257-66.
James Farrer, Christian Hess, Mônica R. de Carvalho, Chuanfei Wang, David Wank. 2019. “Japanese Culinary Mobilities: The Multiple Globalizations of Japanese Cuisine” Cecilia Leong-Salobir ed. Routledge Handbook of Food in Asia. Abingdon: Routledge, pp. 39-57.