Gender and Inequality in the Workplace: Lessons from Institutional and Marxist-Feminist Perspectives

Gender discrimination and inequality in the workplace are pertinent issues in the contemporary labor markets across the developed and developing world. The aim of this chapter is to outline two frameworks, namely, Williamson’s New Institutional Economics (NIE) framework and the Marxist-Feminist framework of social reproduction as well as their historical roots, which allow the conceptualization of gender discrimination and inequality in the workplace from a structural perspective. The root causes of these forms of discrimination and inequality are allocated to the wider social context of either (i) different formal and informal institutional settings in the case of the NIE framework or (ii) the exploitation and alienation within the capitalist mode of production. The chapter outlines the relevant methodological principles inherent in these two frameworks to illustrate, with reference to relevant literature, how these can help the interested reader in guiding and conceptualizing his or her research. Where relevant, the chapter supports the theoretical assertions with empirical research and practical examples of gender discrimination in the workplace, which helps us to formulate preliminary policy implications. The chapter closes with a summary of the distinct advantages of the two frameworks and, in the light of these different advantages, a call for methodological pluralism

Implications of new research and technologies for malolactic fermentation in wine

The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a secondary or malolactic fermentation (MLF) which is carried out by lactic acid bacteria (LAB) is often undertaken. The MLF involves the bioconversion of malic acid to lactic acid and carbon dioxide. The ability to metabolise L-malic acid is strain specific, and both individual Oenococcus oeni strains and other LAB strains vary in their ability to efficiently carry out MLF. Aside from impacts on acidity, LAB can also metabolise other precursors present in wine during fermentation and, therefore, alter the chemical composition of the wine resulting in an increased complexity of wine aroma and flavour. Recent research has focused on three main areas: enzymatic changes during MLF, safety of the final product and mechanisms of stress resistance. This review summarises the latest research and technological advances in the rapidly evolving study of MLF and investigates the directions that future research may take.Krista M. Sumby, Paul R. Grbin, Vladimir Jirane