Search results
Results from the WOW.Com Content Network
In the 19th century, a captain of industry was a business leader whose means of amassing a personal fortune contributed positively to the country in some way. This may have been through increased productivity, expansion of markets, providing more jobs, or acts of philanthropy . [ 2 ]
Kalra wrote about innovative restaurants, unusual ingredients and new and old techniques in Indian cuisine. With his encyclopedic knowledge of North Indian cuisine, he was often the last word on authenticity; he was frequently sought out by restaurants and hotels to perfect recipes and develop menus. [3]
William Menz (10 November 1849 – 26 March 1898) was born in Wakefield Street, Adelaide, the son of Johan (16 December 1818 – 10 April 1860) and Magdalena (1 January 1819 – 12 October 1895) Menz, and was educated at the German School conducted by Adolph Heinrich Leschen and Theodor H. Niehuus (also on Wakefield Street), then at W. A. Cawthorne's Victoria Square Academy.
In academia, the education division of the National Endowment for the Humanities has prepared a lesson plan for schools asking whether "robber baron" or "captain of industry" is the better term. They state: In this lesson, you and your students will attempt to establish a distinction between robber barons and captains of industry.
Captain of industry and similar can mean: Captain of industry, a business leader; Captains of Industry (band), a group formed by former Stiff Records performer Wreckless Eric; Captains of Industry (record label), an independent record label based in Durham, UK
Business is the making of profits; industry (or the "machine process") is the making of goods. "The captains of industry" (i.e., capitalists or "robber barons") curtailed production in order to keep prices and profits high. The worst fears of businessmen was a "free run of production" which would essentially collapse all profits.
What links here; Related changes; Upload file; Special pages; Permanent link; Page information; Cite this page; Get shortened URL; Download QR code
An English translation of Le Guide Culinaire 4e – 1921, by H. L. Cracknell and R. J. Kaufmann, was published in 1979 as The Complete Guide to the Art of Modern Cookery: The First Translation into English in Its Entirety of Le Guide Culinaire, including "some 2,000 additional recipes" omitted from the more than 5000 recipes of the 1907 ...