George Solt – författare

There are many text books about engineering design and some include project evaluation techniques. There are text books on accounting methods and yet others on business management. This book does not aim to replace these specialized texts but brings together the elements of these subjects that young engineers working in industry – particularly the construction industry and its customers – need to understand. Most engineers learn about money the hard way: by experience in the workplace. The authors having done this themselves recognized the gap in engineers’ education and set out to bridge it. This book is based on a 1996 course George Solt pioneered for final-year engineering undergraduates. The book is written in an approachable style and gives young engineers as well as mature engineers an insight into the way engineering businesses run, the importance of capital and the problems of cash flow.

There are many text books about engineering design and some include project evaluation techniques. There are text books on accounting methods and yet others on business management. This book does not aim to replace these specialized texts but brings together the elements of these subjects that young engineers working in industry – particularly the construction industry and its customers – need to understand.

Most engineers learn about money the hard way: by experience in the workplace. The authors having done this themselves recognized the gap in engineers’ education and set out to bridge it. This book is based on a 1996 course George Solt pioneered for final-year engineering undergraduates. The book is written in an approachable style and gives young engineers as well as mature engineers an insight into the way engineering businesses run, the importance of capital and the problems of cash flow.

A rich, salty, and steaming bowl of ramen noodle soup climbed its way onto the international culinary scene and, from Tokyo to New York, is now a symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to an international icon of Japanese culture. Ramen's popularity can be attributed to political and economic change on a global scale. Using declassified U.S. government documents and an array of Japanese sources, Solt reveals how the creation of a black market for American wheat imports during the U.S. Occupation of Japan (1945-1952), the reindustrialization of Japan's labor force during the Cold War, and the elevation of working-class foods in redefining national identity during the past two decades of economic stagnation (1990s-2000s), all contributed to the formation of ramen as a national dish. This book is essential reading for scholars, students in Japanese history and food studies, and anyone interested in gaining greater perspective into how international policy can influence everyday foods around the world.

A rich, salty, and steaming bowl of ramen noodle soup climbed its way onto the international culinary scene and, from Tokyo to New York, is now a symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to an international icon of Japanese culture. Ramen's popularity can be attributed to political and economic change on a global scale. Using declassified U.S. government documents and an array of Japanese sources, Solt reveals how the creation of a black market for American wheat imports during the U.S. Occupation of Japan (1945-1952), the reindustrialization of Japan's labor force during the Cold War, and the elevation of working-class foods in redefining national identity during the past two decades of economic stagnation (1990s-2000s), all contributed to the formation of ramen as a national dish. This book is essential reading for scholars, students in Japanese history and food studies, and anyone interested in gaining greater perspective into how international policy can influence everyday foods around the world.

A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.Ramen’s popularity can be attributed to political and economic change on a global scale. Using declassified U.S. government documents and an array of Japanese sources, Solt reveals how the creation of a black market for American wheat imports during the U.S. occupation of Japan (1945–1952), the reindustrialization of Japan’s labor force during the Cold War, and the elevation of working-class foods in redefining national identity during the past two decades of economic stagnation (1990s–2000s), all contributed to the establishment of ramen as a national dish.This book is essential reading for scholars, students of Japanese history and food studies, and anyone interested in gaining greater perspective on how international policy can influence everyday foods around the world.