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Like the other Canadian chartered banks, BCN issued its own paper currency until the Bank of Canada Act of 1934 created the Bank of Canada and it relinquished this right. In 1968, Banque Canadienne Nationale was one of the four original banks to form CHARGEX Ltd. through a licence from BankAmericard , providing Canada with its first interbank ...
The merged bank was renamed "Banque Canadienne Nationale" (BCN) (English, "Canadian National Bank"). In 1968, BCN, in conjunction with a number of other banks, launched Chargex, the first credit card to be issued by a Canadian bank. During the 1970s, Quebec-based rival Provincial Bank of Canada expanded rapidly through a number of acquisitions.
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The adjective particulier means "personal" or "private". The English word hotel developed a more specific meaning as a commercial building accommodating travellers; modern French also uses hôtel in this sense. For example, the Hôtel de Crillon on the Place de la Concorde was built as an hôtel particulier and is today a public hotel.
1-inch Type B Helical Scan or SMPTE B is a reel-to-reel analog recording video tape format developed by the Bosch Fernseh division of Bosch in Germany in 1976. The magnetic tape format became the broadcasting standard in continental Europe, but adoption was limited in the United States and United Kingdom, where the Type C videotape format met with greater success.
In 1941, the US Navy used a smaller version of the threaded N connector, the Type BN (Baby N), as the UG-85/U, UG-86/U, UG-114/U and UG-115/U. . In 1943, the British introduced a ¼ inch 50 ohm coaxial cable, and companies immediately developed many connectors for it.
Its full name was Société Générale pour favoriser le développement du commerce et de l'industrie en France ("General Company to Support the Development of Commerce and Industry in France"). The bank's first chairman was the prominent industrialist Eugène Schneider , followed by Edward Charles Blount .
The formalized service à la française was a creation of the Baroque period, helped by the growth of published cookbooks setting out grand dining as it was practiced at the French court, led by François Pierre de la Varenne's Le Cuisinier françois (1651) and Le Pâtissier françois (1653).