Journal articles: 'Boulangerie'

1

Thurston, Ethel. "REMEMBERING THE BOULANGERIE." Yale Review 91, no. 1 (January 2003): 41–56. http://dx.doi.org/10.1111/j.1467-9736.2003.tb00006.x.

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Leandre, Konan Loukou, Kouadio Ahou Rosine, Essis Marie Laure, Kedote Marius, Fobil Julius, and Tiembre Issaka. "Pollution de l’air et comportement à risque des employés de boulangerie à Abidjan (Côte d’Ivoire)." European Scientific Journal, ESJ 18, no. 24 (July 31, 2022): 90. http://dx.doi.org/10.19044/esj.2022.v18n24p90.

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Dans le secteur de la boulangerie, les employés sont régulièrement exposés à la poussière de farine qui est nocive pour la santé. Cependant, les employés de boulangeries à Abidjan ne prennent pas assez de précautions à leurs postes de travail afin de réduire les risques auxquels ils sont exposés. L’objectif de cette étude est de mettre en exergue le comportement à risque des employés de boulangeries dans l’exercice de leurs activités à Abidjan. A travers une approche mixte, cette recherche s’est appuyée sur des techniques aussi bien quantitatives que qualitatives. Des entretiens semi-directifs et des questionnaires ont été réalisés avec les employés au sein de la boulangerie. À ces techniques, une observation directe a été effectuée au sein de la boulangerie sur le cadre de travail et le port des équipements de protection. La qualité de l’air a été mesurée à l’aide du Quest 3M EVM-7. Les résultats montrent que 35 boulangeries (87,5%) sur les 40 investiguées utilisent le gaz butane comme combustible. Les mesures de PM2,5 donnent des valeurs moyennes de 280 µg/m3 et 260 µg/m3 respectivement en zone de production et de vente. Ces mesures correspondent respectivement à 11 et à 10 fois la norme de l’OMS. Dans ce cadre de travail, (374/599, 62,4%) des employés pensent que ne pas porter les équipements de protection individuelle ne constitue pas un risque pour leur santé. De plus ces boulangeries adoptent un système de nettoyage qui met en suspension la poussière de farine, impactant ainsi la qualité de l’air. La sensibilisation sur les risques sanitaires liés à la pollution de l’air dans les boulangeries est indispensable à l’adoption de bonnes pratiques professionnelles par les employés de ces structures. In the bakery sector, employees are regularly exposed to flour dust which is harmful to health. However, bakery workers in Abidjan do not take enough precautions at their workstations to reduce the risks to which they are exposed. The objective of this study is to highlight the risky behaviour of bakery workers in the exercise of their activities in Abidjan. Using a mixed-methods approach, this research relied on both quantitative and qualitative techniques. Semi-structured interviews and questionnaires were conducted with employees in the bakery. In addition to these techniques, direct observation was carried out in the bakery on the working environment and the wearing of protective equipment. Air quality was measured using the Quest 3M EVM-7. The results show that 35 bakeries (87.5%) out of the 40 investigated use butane gas as fuel. The PM2.5 measurements gave average values of 280 µg/m3 and 260 µg/m3 in the production and sales areas respectively. These measurements correspond to 11 and 10 times the WHO standard respectively. In this work environment, (374/599, 62.4%) of the employees believe that not wearing personal protective equipment does not constitute a risk to their health. In addition, these bakeries adopt a cleaning system that suspends flour dust, thus impacting air quality. Raising awareness of the health risks associated with air pollution in bakeries is essential for the adoption of good working practices by the employees of these facilities.

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Farasse, Gérard. "Boulangerie Jouanard, Père & Fils." Littérature 110, no. 2 (1998): 88–91. http://dx.doi.org/10.3406/litt.1998.2476.

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4

Jacques. "La création d'une boulangerie familiale." Revue internationale de psychosociologie XIII, no. 31 (2007): 251. http://dx.doi.org/10.3917/rips.031.0251.

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Gillet, P. "Prévalence des allergies respiratoires en boulangerie." Archives des Maladies Professionnelles et de l'Environnement 76, no. 5 (October 2015): 478–84. http://dx.doi.org/10.1016/j.admp.2015.05.005.

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Scala-Riondet, Nathalie. "La formation, stratégie de survie de la boulangerie artisanale." Formation Emploi 90, no. 1 (2005): 51–64. http://dx.doi.org/10.3406/forem.2005.1756.

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Pawin, Pierre, and Adeline de Lépinay. "Exigence, compétences, pression et coopération au sein d’une boulangerie autogérée." Mouvements 106, no. 2 (May 28, 2021): 121–29. http://dx.doi.org/10.3917/mouv.106.0121.

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Sellin, Murielle. "Allergie cutanée au nickel dans une boulangerie - une source inattendue." Archives des Maladies Professionnelles et de l'Environnement 81, no. 5 (October 2020): 501. http://dx.doi.org/10.1016/j.admp.2020.03.213.

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Dolata-Zaród, Anna. "La polyfonctionnalite des connecteurs : la relation de contraste dans les textes juridiques comparables relatifs au domaine de la boulangerie-pâtisserie." Roczniki Humanistyczne 67, no. 8 (November 4, 2019): 155–69. http://dx.doi.org/10.18290/rh.2019.67.8-10.

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WIELOFUNKCYJNOŚĆ KONEKTORÓW: RELACJA KONTRASTU W PORÓWNYWALNYCH TEKSTACH PRAWNICZYCH NA PRZYKŁADZIE DYSKURSU PIEKARSTWA-CUKIERNICTWA Celem niniejszej analizy jest sprawdzenie, w jaki sposób konektory przyczyniają się do powstawania relacji kontrastu w tekstach dotyczących jednej z dziedzin rękodzieła to jest piekarstwa-cukiernictwa. Zbadamy cechy charakterystyczne wybranych konektorów i porównamy te mechanizmy w tekstach francuskich i polskich. Pierwsza część pracy zawiera krótki przegląd dotychczasowych badań nad konektorami w literaturze francuskiej i polskiej. W części drugiej przedstawimy korpus porównywalny obejmujący oryginalne teksty francuskie i polskie: zbiorowe układy pracy i statuty z dziedziny piekarstwa-cukiernictwa. W ostatniej, trzeciej, części pracy przeprowadzimy analizę porównawczą wybranych konektorów tworzących relację kontrastu (francuskie mais i polskie ale). La polyfonctionnalite des connecteurs : la relation de contraste dans les textes juridiques comparables relatifs au domaine de la boulangerie-pâtisserie L’objectif de cette analyse est d’observer comment les connecteurs participent à la relation de contraste dans les textes relatifs au domaine de la boulangerie-pâtisserie, en d’autres termes, d’examiner ce que leurs caractéristiques intrinsèques confèrent à la création de ces types de relations et de comparer ces phénomènes dans les documents français et polonais. Premièrement, nous allons décrire brièvement l’état des recherches sur les connecteurs dans la littérature française et polonaise. Deuxièmement, nous allons nous pencher sur notre corpus comparable constitué de textes originaux français et polonais : les conventions collectives et les statuts. Puis, nous allons mener l’analyse comparative des connecteurs choisi concernant de la relation de contraste (français mais et polonais ale).

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10

Bandier, Norbert. "Esquisse d'analyse socio-historique d'un groupe poétique brésilien : « La Boulangerie Spirituelle »." Sociologie de l'Art OPuS 6, no. 1 (2005): 101. http://dx.doi.org/10.3917/soart.006.0101.

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Soekarta, Ruby Febrianty. "Multicriteria Decision Making for Waiter Selection in Bisou Boulangerie et Patisserie." International Journal of Basic and Applied Science 1, no. 2 (October 31, 2012): 271–78. http://dx.doi.org/10.17142/ijbas-2012.1.2.14.

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12

FRANCIS, KIMBERLY. "“Everything Had to Change”: Nadia Boulanger's Translation of Modernism in the Rice Lecture Series, 1925." Journal of the Society for American Music 7, no. 4 (October 31, 2013): 363–81. http://dx.doi.org/10.1017/s1752196313000357.

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AbstractFrom December 1924 to January 1925 the influential French pedagogue Nadia Boulanger undertook her first concert and speaking tour of the United States of America. The end of January found Boulanger in Houston, Texas, where she had agreed to present three talks as part of the Rice Lecture Series. The stenographer's transcript of her lectures, which differs greatly from the articles she later published in the Rice Pamphlets, provides the earliest evidence of Boulanger's nascent trans-Atlantic pedagogical work. Further details reside in Boulanger's letters home to her mother, offering intimate insight into Boulanger's impressions of the United States and its contemporary musical traditions. I borrow Gilles Deleuze and Félix Guattari's notion of a “minor language” to theorize how Boulanger adroitly manipulated her status as a foreigner, as a prodigious virtuoso, and as a woman to circumvent American prejudices about women's involvement in music making and gain access to “authority.” Thus events from Houston 1925 serve both as a means to document Boulanger's first recorded English lectures and as a case study in her development of a specialized pedagogical language, developed out of an experience with Franco-American translation in the southern United States.

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Le brun, Yvonne. "La liberté de la boulangerie à Rennes sous le Second Empire (1ere partie)." Annales de Bretagne et des pays de l’Ouest 94, no. 2 (1987): 167–84. http://dx.doi.org/10.3406/abpo.1987.3251.

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Le brun, Yvonne. "La liberté de la boulangerie à Rennes sous le Second Empire (2e partie)." Annales de Bretagne et des pays de l’Ouest 94, no. 3 (1987): 303–24. http://dx.doi.org/10.3406/abpo.1987.3259.

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Gussow, Leon. "Just When You Thought It Was Safe to Go Back to the Boulangerie." Emergency Medicine News 28, no. 5 (May 2006): 9. http://dx.doi.org/10.1097/00132981-200605000-00019.

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Alaoui Yazidi, A., A. Bakhatar, C. H. Laraqui, A. Mahmal, A. Moutawakil El Oudghiri, A. Lamriki, and M. Bartal. "Sensibilisation à la farine et aux pneumallergènes en boulangerie et pâtisserie à Casablanca." Revue Française d'Allergologie et d'Immunologie Clinique 41, no. 6 (October 2001): 555–64. http://dx.doi.org/10.1016/s0335-7457(01)00066-1.

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G. Heiss, Andreas, Véronique Matterne, Nicolas Monteix, Margaux Tillier, and Camille Noûs. "Contribution à l’histoire de la boulangerie romaine : étude de « pains/galettes » découverts en Gaule." Gallia 78, no. 78 (December 31, 2021): 261–96. http://dx.doi.org/10.4000/gallia.6298.

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Laventurier, Michel. "Impact des formulations de margarines sur le process en boulangerie et pâtisserie artisanales et industrielles." Oléagineux, Corps gras, Lipides 20, no. 3 (2013): 160–64. http://dx.doi.org/10.1051/ocl.2013.0504.

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19

Matrat, M., P. Andujar, and J. C. Pairon. "La réactivité bronchique aux allergens de boulangerie est étroitement liée à l’importance de l’allergie cutanée." Revue des Maladies Respiratoires 24 (June 2007): 70–71. http://dx.doi.org/10.1016/s0761-8425(07)91676-9.

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Gelinas, P., G. Fiset, C. Willemot, and J. Goulet. "31. Profil Lipidique et cryorésistance de la levure de boulangerie incorporée dans les patés congelées." Canadian Institute of Food Science and Technology Journal 22, no. 4 (October 1989): 406. http://dx.doi.org/10.1016/s0315-5463(89)70466-1.

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Jarrige, François. "Le travail de la routine: autour d’une controverse sociotechnique dans la boulangerie française du XIXe siècle." Annales. Histoire, Sciences Sociales 65, no. 3 (June 2010): 643–77. http://dx.doi.org/10.1017/s0395264900040816.

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RésuméAu XIXe siècle, le travail des boulangers est pris dans la tension permanente entre le rêve industrialiste des ingénieurs et des hygiénistes et la défense des savoirs pratiques des hommes du métier. De nombreux efforts sont tentés pour mécaniser le travail du pétrissage considéré comme insalubre et dangereux. Mais ils furent largement infructueux avant 1914, l’essentiel du métier considérant la mécanisation comme impraticable. Dans ce secteur, les controverses qui accompagnent les mutations du travail se disent d’abord dans le langage de la routine. Savoir de haute valeur pour les hommes du métier, les routines incarnent au contraire, pour les savants et les industriels, l’archaïsme d’une profession arriérée. Le terme sert de plus en plus à disqualifier une activité jugée insalubre et dangereuse. À l’inverse de tout déterminisme technique, les controverses autour de la mécanisation du pétrissage montrent comment, pour s’imposer, l’innovation doit au préalable disqualifier les pratiques de travail antérieures pour se construire un environnement social et culturel favorable.

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Bloom, Michelle E. "Maternal Food Memories in Lin Cheng-sheng's 27°C: Loaf Rock and Eric Khoo's Recipe: A Film on Dementia." Gastronomica 18, no. 4 (2018): 26–40. http://dx.doi.org/10.1525/gfc.2018.18.4.26.

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Elderly mothers pick pineapple in Taiwanese fields and cook curry rice in a Singaporean hawker stand in Lin Cheng-sheng's biopic, 27°C: Loaf Rock, and Eric Khoo's telefilm, Recipe: A Film on Dementia, respectively. Both 2013 Chinese language films employ flashbacks to portray maternal food memories. Lin and Khoo depict food as comforting and possessing a unique ability to stimulate long-term memory to counter the short-term memory loss symptomatic of this form of dementia. The gustatory and the olfactory act directly upon the limbic brain, which houses emotions. In depicting Alzheimer's sufferers and their responses to food, 27°C and Recipe fight for causes. Lin calls attention to the marginalized in his portrayal of the mother succumbing to the disease from the perspective of her son—a character based on contemporary Taiwanese baker Wu Pao-chun, who overcame the adversity of impoverishment to win the world famous Master's de la Boulangerie and found prestigious eponymous bakeries. Parallel to its role in individual memory, food preserves cultural memory. Analogous to culinary arts, cinema, which is made for consumption, combines art and science, embodies culture, and incorporates tradition and innovation, as I show in this comparative study.

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Lewis, Philippa R. G. "Stomaching the Salon: The Sense of Taste in Le Tintamarr e’s “Boulangerie du Louvre” and Baudelaire’s Salon de 1846." Nineteenth-Century French Studies 42, no. 1-2 (2013): 35–50. http://dx.doi.org/10.1353/ncf.2013.0052.

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Mugmon, Matthew. "An Imperfect Mahlerite." Journal of Musicology 35, no. 1 (January 1, 2018): 76–103. http://dx.doi.org/10.1525/jm.2018.35.1.76.

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As one of the chief representatives of French music in the early twentieth century, Nadia Boulanger is typically ignored in discussions of the reception of Gustav Mahler’s music, which—like most studies of reception—focus primarily on press accounts and public events. Moreover, Boulanger is usually considered in the context of a broader French aversion, in the first half of the twentieth century, to Mahler’s late-Romantic Austro-German idiom. But a range of documentary evidence concerning her attendance at the 1920 Mahler festival in Amsterdam, including previously unexamined correspondence as well as scores annotated in her hand, reveals that, motivated by a post-World War I spirit of internationalism, Boulanger contributed materially to the study and performance of Mahler. She encouraged audiences to consider his music’s emotional power and analyzed it in a way that drew attention to its orchestration and the horizontal aspects of its construction. She also introduced such figures as Aaron Copland to Mahler’s music, preparing him to approach it in a way that centered on the vocabulary of neo-classicism. Boulanger’s engagement with Mahler not only contributes to our picture of the composer’s reception, but also reveals the historiographical value of discourses that take place behind the scenes.

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Adada, Aurore. "Les fondatrices de waqf à Beyrouth entre 1843 et 1909." Chronos 23 (April 4, 2019): 159–76. http://dx.doi.org/10.31377/chr.v23i0.445.

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Le waqfest une institution sociale gérée par la jurisprudence musulmane, oufìqh en arabe. II permet à un individu, homme ou femme, de mobiliser en donation pieuse et à longue durée une propriété lui appartenant, un mulk, nommant par la même procédure le futur administrateur de la propriété cédée et, le cas échéant, le bénéficiaire qui recevrait des parts des revenus qu'elle produit. Les biens dévolus sont mobiles ou immobiles et de finalité économique, publique ou sociale : numéraire, boutique, habitation, terrain, boulangerie, bain public, atelier, etc. Les bénéficiaires du waqfpeuvent être des membres de la famille ou même des amis du fondateur ou de la fondatrice : il s'agit alors d'un waqffamilial. Mais quand les bénéfices vont à la gestion et à l'entretien d'édifices religieux ou publics (églises, mosquées, écoles), le waqfest dit charitable. Enfin, le waqfpeut être à la fois familial et charitable. On déduit qu'il est mixte. Nous aurons à y revenir. Les actes de waqfsont consignés dans les registres ottomans entreposés au tribunal char 'î de Beyrouth. Cet article s'intéresse uniquement aux fondatrices de waqffamilial de cette ville. Partant des données de ces registres, il décrit la manière dont les femmes beyrouthines de toutes les communautés religieuses, y compris les étrangères telles que les directrices des missions religieuses françaises et anglaises, fondaient des waqfs. La période étudiée va de 1843 à 1909. Ces deux dates sont déterminées par les registres disponibles. Elles sont néanmoins assez éloignées dans le temps pour nous permettre de constituer une banque de données fournie et effectuer des analyses inscrites dans la longue durée.

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Śliwa, Dorota. "Prédicats polonais et français relatifs aux étapes de la panification et leur application pour analyser des corpus bilingues comparables." Roczniki Humanistyczne 67, no. 8 (November 4, 2019): 135–54. http://dx.doi.org/10.18290/rh.2019.67.8-9.

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POLSKIE I FRANCUSKIE PREDYKATY ZWIĄZANE Z ETAPAMI WYPIEKU CHLEBA ORAZ ICH ZASTOSOWANIE W ANALIZIE DWUJĘZYCZNYCH TEKSTÓW PORÓWNYWALNYCH Teksty porównywalne są reprezentatywne dla różnych dziedzin rzemiosła. Wobec zapotrzebowania na dwujęzyczne słowniki z tych dziedzin w kształceniu specjalistów, zaproponowana została w tym artykule metoda analizy na przykładzie polskich i francuskich tekstów z dziedziny piekarstwa. Celem tej analizy jest ustalenie jednostek ekwiwalentnych, które będą zastosowane w językoznawstwie komputerowym na potrzeby w zakresie tłumaczeń, analiz kontrastywnych oraz tworzenia słowników polsko-francuskich. W pierwszej części wyjaśnione są jednostki ekwiwalentne stosowane w językoznawstwie komputerowym, a w następnych koncepcja skryptu poznawczego, ram konceptualnych oraz predykatów zastosowana do ekstrakcji jednostek leksykalnych oraz określenia ich relacji znaczeniowych (meronimia i hiponimia). Prédicats polonais et français relatifs aux étapes de la panification et leur application pour analyser des corpus bilingues comparables Les textes bilingues comparables sont représentatifs pour différents domaines de l’artisanat. Pour répondre aux besoins de la rédaction de dictionnaires bilingues pour la formation des professionnels, nous proposons dans cet article une méthode d’analyse à partir de textes polonais et français du domaine de la boulangerie. Le but de cette analyse est d’établir des unités équivalentes qui seront exploitées et appliquées dans le traitement automatique des langues et qui serviront pour la traduction, pour les analyses contrastives et pour la rédaction des dictionnaires polonais-français. Dans la première partie de l’article nous expliquons d’abord les unités équivalentes utilisées dans le traitement automatique de textes comparables. Dans les parties suivantes nous présentons la conception du script cognitif, du cadre conceptuel et des prédicats appliquée pour l’extraction des unités lexicales et pour déterminer les relations significatives entre elles (méronymie et hyponymie).

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Brooks, Jeanice. "Nadia Boulanger and the Salon of the Princesse de Polignac." Journal of the American Musicological Society 46, no. 3 (1993): 415–68. http://dx.doi.org/10.2307/831927.

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In music history, the application of the public/private dichotomy and the accompanying metaphor of separate spheres of masculine and feminine activity has meant that performance in domestic settings has generally been regarded as less important than and unrelated to public performance in concert halls. Yet private performances in salons were often an important part of the transmission and reception of many kinds of music (not only that labeled "salon music"), and salons frequently helped to nurture the careers of performers and composers. This study is based primarily on Nadia Boulanger's personal papers, only recently made available to scholars. It uses the relationship between Boulanger and the Princesse Edmond de Polignac to illustrate the significant role salons played in musical culture of the 1930s and discusses some of the ways in which the ostensibly private world of the salon was related to and bound up with the public world of the concert hall. In using the public/private dichotomy as a metaphor for such relationships we run the risk of distorting perceptions of them and underestimating their part in musical culture.

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Ortiz-Serrano, Miguel Ángel. "Political connections and stock returns: evidence from the Boulangist campaign, 1888–1889." Financial History Review 25, no. 3 (December 2018): 323–56. http://dx.doi.org/10.1017/s0968565018000148.

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The decade of the 1880s was a turbulent period for the French Third Republic. Corruption scandals that discredited republican parties and a lacklustre economic performance after the Paris Bourse crash of 1882 gave rise to widespread public disenchantment with the republican political elites. The rise of the Boulangist movement was the most representative example of this disillusionment. In 1887, Georges Boulanger, an army general and former minister of war, began orchestrating a populist mass campaign against the ruling republicans and the parliamentary regime. His political agitation, supported by a heterogeneous coalition of socialists, radicals and royalists, reached a climax in January 1889, when, after winning a Paris by-election, he had an opportunity to stage acoup d’état, which did not materialise. To understand whether French investors perceived the Boulangist campaign as a real threat to their interests, I use an original dataset of daily stock prices to analyse the effect of the January 1889 by-election on the value of politically connected firms listed on the Paris Bourse. The results show that firms with links to the republican parties experienced positive cumulative abnormal returns after Boulanger's refusal to stage the coup, while there was no effect on firms connected to the royalist parties or with no political ties. These findings suggest that French investors reacted positively to the prospective subsiding of the Boulangist movement.

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de DIJN, ANNELIEN. "THE POLITICS OF ENLIGHTENMENT: FROM PETER GAY TO JONATHAN ISRAEL." Historical Journal 55, no. 3 (August 3, 2012): 785–805. http://dx.doi.org/10.1017/s0018246x12000301.

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ABSTRACTAccording to the textbook version of history, the Enlightenment played a crucial role in the creation of the modern, liberal democracies of the West. Ever since this view – which we might describe as the modernization thesis – was first formulated by Peter Gay, it has been repeatedly criticized as misguided: a myth. Yet, as this paper shows, it continues to survive in postwar historiography, in particular in the Anglophone world. Indeed, Gay's most important and influential successors – historians such as Robert Darnton and Roy Porter – all ended up defending the idea that the Enlightenment was a major force in the creation of modern democratic values and institutions. More recently, Jonathan Israel's trilogy on the Enlightenment has revived the modernization thesis, albeit in a dramatic new form. Yet, even Israel's work, as its critical reception highlights, does not convincingly demonstrate that the Enlightenment, as an intellectual movement, contributed in any meaningful way to the creation of modern political culture. This conclusion raises a new question: if the Enlightenment did not create our modern democracies, then what did it do? In answer to that question, this paper suggests that we should take more seriously the writings of enlightened monarchists like Nicolas-Antoine Boulanger. Studying the Enlightenment might not allow us to understand why democratic political culture came into being. But, as Boulanger's work underscores, it might throw light on an equally important problem: why democracy came so late in the day.

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Smith, Richard Langham, Jerome Spycket, and MM Shriver. "Nadia Boulanger." Musical Times 134, no. 1809 (November 1993): 648. http://dx.doi.org/10.2307/1002803.

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Lucy, Gaëlle. "Boulangeries Paul : En grève contre l’intolérable." Cahiers du féminisme 52, no. 1 (1990): 15. http://dx.doi.org/10.3406/cafem.1990.3910.

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Мейер, Кшиштоф. "About Nadia Boulanger." Музыкальная академия, no. 1(773) (March 31, 2021): 211–22. http://dx.doi.org/10.34690/142.

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Barbier, Chloé, and Pascale Moity Maizi. "Devenir paysan-boulanger." Journal des anthropologues, no. 158-159 (November 1, 2019): 225–48. http://dx.doi.org/10.4000/jda.8966.

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Boulanger, Chantal M., and Susan Ince. "Chantal M. Boulanger." Circulation Research 121, no. 3 (July 21, 2017): 208–10. http://dx.doi.org/10.1161/circresaha.117.311569.

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Thaon, I., and E. Penven. "Asthme du boulanger." Revue Française d'Allergologie 56, no. 3 (April 2016): 267–68. http://dx.doi.org/10.1016/j.reval.2016.01.052.

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Andlauer-Acker, Corinne. "Épouses de boulangers-pâtissiers." Enfance 40, no. 1 (1987): 95–101. http://dx.doi.org/10.3406/enfan.1987.2948.

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Skowron, A., and I. D. Brown. "Refinement of the structure of boulangerite, Pb5Sb4S11." Acta Crystallographica Section C Crystal Structure Communications 46, no. 4 (April 15, 1990): 531–34. http://dx.doi.org/10.1107/s0108270189008334.

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Providence, Mathieu. "Boulanger avant le boulangisme." Politix 72, no. 4 (2005): 155. http://dx.doi.org/10.3917/pox.072.0155.

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Paul Dana, Leo. "Le Boulanger de Strasbourg." British Food Journal 101, no. 5/6 (June 1999): 425–28. http://dx.doi.org/10.1108/00070709910278361.

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Polonovski, Jacques. "In memoriam Paul Boulanger." Biochimie 80, no. 1 (January 1998): 3–6. http://dx.doi.org/10.1016/s0300-9084(98)80049-7.

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Polonovski, Jacques. "In memoriam Paul Boulanger." Biochimie 80, no. 1 (January 1998): 7–9. http://dx.doi.org/10.1016/s0300-9084(98)80050-3.

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Montreuil, Jean. "In memoriam Paul Boulanger." Biochimie 80, no. 1 (January 1998): 11–13. http://dx.doi.org/10.1016/s0300-9084(98)80051-5.

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Montreuil, Jean. "In memoriam Paul Boulanger." Biochimie 80, no. 1 (January 1998): 15–17. http://dx.doi.org/10.1016/s0300-9084(98)80052-7.

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Davis, Walter A. "Reply to Ghislaine Boulanger." Psychoanalysis, Culture & Society 13, no. 1 (March 24, 2008): 120. http://dx.doi.org/10.1057/palgrave.pcs.2100155.

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Potter, C. "Nadia Boulanger et Lili Boulanger: Temoignages et etudes. Ed. by Alexandra Laederich." Music and Letters 90, no. 1 (February 1, 2009): 135–37. http://dx.doi.org/10.1093/ml/gcn074.

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Fauser, Annegret. "La Guerre en dentelles: Women and the Prix de Rome in French Cultural Politics." Journal of the American Musicological Society 51, no. 1 (1998): 83–129. http://dx.doi.org/10.2307/831898.

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In 1903, one hundred years after the Prix de Rome had been created in music composition, women were allowed to participate in the competition for the first time. In 1913, Lili Boulanger became the first woman to win the prize, crowning the efforts of three others-Juliette Toutain, Hélène Fleury, and Nadia Boulanger-to achieve this goal. Their stories are fascinating case studies of the strategies women employed to achieve success and public recognition within the complex framework of French cultural politics at the beginning of the twentieth century.

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Scala-Riondet, Nathalie. "Former des boulangers à Rouen." Études Normandes 51, no. 3 (2002): 59–69. http://dx.doi.org/10.3406/etnor.2002.1475.

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Skowron, A., F. W. Boswell, J. M. Corbett, and N. J. Taylor. "Structure of Pb7Sb4S13, a Higher Homolog of Boulangerite." Journal of Solid State Chemistry 112, no. 2 (October 1994): 307–11. http://dx.doi.org/10.1006/jssc.1994.1309.

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Abbas, Hassan, and Jubran Fahad. "A Comparative Study on Methods of Estimating Liquefaction for Diyala Soil." Diyala Journal of Engineering Sciences 14, no. 2 (June 16, 2021): 80–90. http://dx.doi.org/10.24237/djes.2021.14208.

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The phenomenon of liquefaction is one of the most important problems in engineering projects. It occurs in saturated sandy soils during the occurrence of earthquakes. Methods based on the standard penetration test (SPT) were developed to calculate the liquefaction potential according to the seismic loads. These methods have been developed and updated over time by some researchers. This paper analyses the comparison between methods of calculating liquefaction potential. The case study that was selected for the analysis of the comparison methods is Diyala Governorate soil. The methods that have been chosen for making a comparative analysis are the Japanese method, National Centre for Earthquake Engineering Research 1997 (NCEER) workshop, Task Force Report 2007 (Vancouver) and Boulanger and Idriss 2014. The analysis of results stated that the Boulanger and Idriss method is considered more suitable than others for calculating the potential for liquefaction in Diyala Governorate soil. It is found that the Boulanger and Idriss method has higher safety factor than the two methods (80.7% from Vancouver and 38.8% from the NCEER workshop) and less than the Japanese method

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Sejkora, Jiří, Martin Števko, Jaroslav Pršek, Róbert Hovorič, Emil Makovicky, and Martin Chovan. "Unique Association of Sulphosalts from the Kľačianka Occurrence, Nízke Tatry Mts., Slovak Republic." Minerals 11, no. 9 (September 14, 2021): 1002. http://dx.doi.org/10.3390/min11091002.

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Unique association of sulphosalts was discovered at the Kľačianka occurrence, Nízke Tatry Mts., Slovak Republic. It is bound to thin hydrothermal veins with Sb mineralization hosted by the Variscan muscovite-biotite granodiorite and granite of Prašivá type. Ore mineralogy and crystal chemistry of ore minerals are studied here by ore microscopy, X-ray powder diffraction, electron microprobe analyses, and Raman spectroscopy. The early ore mineralization composed of pyrite and arsenopyrite is hosted in quartz gangue and is followed by abundant association of sulfosalts. Stibnite, zinkenite, robinsonite (including Cu-bearing variety), jamesonite, scainiite, dadsonite, disulfodadsonite, rouxelite, chovanite, semseyite, boulangerite, geocronite, tintinaite (with low Bi contents), tetrahedrite-(Fe), tetrahedrite-(Zn), bournonite, chalcostibite, bismuthinite, and gladite in association with sphalerite and rare galena and gold are identified here. The chlorine-rich character of the described sulphosalt association is its characteristic phenomenon. It is represented not only by the occurrence of Cl-sulphosalt and dadsonite, but increased Cl contents were detected in boulangerite, chovanite, disulfodadsonite, robinsonite, rouxelite, scainiite, or tintinaite. The presence of oxygen-containing sulphosalts, such as rouxelite, scainiite and chovanite, is also interesting. The crystallization of these rare chloro-, oxy- and oxy-chloro-sulphosalts at the Kľačianka occurrence required very specific conditions (elevated O2/S2 fugacity) and high chlorine activity in ore-forming fluids.

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Journal articles on the topic 'Boulangerie'

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