Gender barriers and facilitators faced by women chefs in the gastronomy and the `Haute Cusine' fields

Tesis por compendioLa cocina es una tarea sujeta al género. En el ámbito doméstico es responsabilidad principal de la mujer y, profesionalmente, es predominantemente masculino. En esta tesis, se investigan las razones detrás de la segregación de género en el lugar de trabajo de la cocina y por qué hay pocas mujeres Chefs en la Alta Cocina. También, los factores de éxito para las mujeres Chefs actuales y cómo han sido capaces de superar estos obstáculos. Nuestro estudio combinó la investigación cuantitativa y cualitativa. Metodología. Tras una extensa revisión de la literatura académica, se realizó un estudio de casos de mujeres Chefs con tres y dos estrellas Michelin. También se organizaron entrevistas y grupos de enfoque con mujeres chefs en Valencia. Finalmente, se realizó una encuesta (202 participantes) dirigida a chefs y profesionales de la cocina de diferentes sexo, edad, países y puestos profesionales. Entre las principales barreras que enfrentan las mujeres son: la cultura masculina establecida, las condiciones del lugar de trabajo y la conciliación familiar. Las tareas domésticas están desigualmente distribuidas lo que presenta una desventaja para las mujeres, especialmente a las que trabajan en la cocina profesional. A las mujeres, como resultado, les resulta difícil permanecer y evolucionar profesionalmente en la cocina. Además, es más fácil para los hombres chefs adquirir reconocimiento público y lanzar su propio restaurante. Para llegar a Chef las mujeres deben ser resistentes y construir su éxito en el sector. Las mujeres con estrellas Michelin, por ejemplo, desarrollan sus habilidades técnicas para lograr excelencia gastronómica, han dedicado tiempo a construir su carrera, e incluso lanzar sus propios restaurantes. Al hacerlo, pudieron mejorar su evolución y adquirir más flexibilidad gestionando su vida familiar y persiguiendo su visión. El apoyo familiar y la mentoría fueron clave para muchos de ellas. Por último, la posición de chef implica también habilidades empresariales con el fin de lograr notoriedad, gestionar y ampliar el éxito del restaurante. Para muchos chefs y, especialmente para las mujeres, dirigir su propio restaurante implica más satisfacción profesional.Cooking is a gendered task. In the domestic sphere, it is women's main responsibility and professionally it is predominately male. In this thesis, we searched the reasons behind gender segregation in the kitchen workplace and why there are few women chefs in 'Haute Cuisine'. We also looked for success factors for current women chefs and how they were able to assess these obstacles. Our study combined both quantitative and qualitative research methods. We started with an extensive literature review. Then we did a case study of women chefs with three and two Michelin stars. We also organized interviews and focus groups with women chefs in Valencia. Finally, we run a survey (202 participants) that targeted chefs and kitchen professionals from different gender, age, countries and professional positions. The established masculine culture, workplace conditions, and work-life balance are among the main barriers women face. Domestic tasks are unequally distributed in the household and it disadvantages women especially those who work in the professional kitchen. Women, as a result, find it hard to remain and evolve in the kitchen workplace. In addition, it is easier for men chefs to acquire public recognition and to launch their own restaurant (entrepreneurship). In order to succeed women should be resilient and build their success in the industry. Women with Michelin stars for example worked on their technical skills to achieve gastronomic excellence, dedicated their time to build their career, and even looked for having their own restaurants. By doing so, they were able to enhance their evolution and acquire more flexibility managing their life and pursuing their vision. Family support and/or mentoring were key for many of them. Finally, the position of chef implies also entrepreneurial skills in order to achieve notoriety, manage and expand the restaurant success. For many chefs and especially for women, running their own restaurant implied higher professional satisfaction.La cuina és una tasca subjecta al gènere. A l'àmbit domèstic és responsabilitat principal de la dona i, professionalment, és predominantment masculina. En aquesta tesi, s'investiguen les raons darrere la segregació de gènere al lloc de treball a la cuina i per què hi ha poques dones Chefs a l'Alta Cuin. Ademés dels factors d'èxit per a les dones Chefs actuals i com han sigut capaços de superar aquests obstacles. El nostre estudi va a combinar la investigació quantitativa i la qualitativa. Metodologia. Després d'una extensa revisió de la lliteratura acadèmica, es va realitzar un estudi de diversos casos de dones Chefs amb dos i tres estreles Michelin. També es van organitzar entrevistes i grups enfocats a les dones Chefs en València. Finalment, es va realitzar una enquesta (202 participants) dirigida a Chefs i professionals de la cuina de diferent sexe, edat, país i lloc professional. Les principals barreres que enfronten les dones són: la cultura masculina establida, les condicions al lloc de treball i la conciliació familiar. Les tasques domèstiques estan disparment distribuïdes, la qual cosa presenta una desavantatge per a les dones, especialment per a les que treballen en la cuina professional. Com a resultat, els resulta difícil romandre i evolucionar professionalment en la cuina. Ademés, és més fàcil per als hòmens Chefs adquirir reconeiximent píblic i llançar el seu propi restaurant. Per a arribar a Chef les dones deuen ser resistents i construir el seu èxit en el sector. Les dones amb estreles Michelin, per eixemple, desenrotllen les seues habilitats tècniques per a aconseguir excelència gastronòmica, han dedicat temps a construir la seua carrera, i fins i tot llançar els seus propis restaurants. Al fer-ho, van poder millorar la seua evolució i adquirir més flexibilitat gestionant la seua vida familiar i perseguint la seua visió. El suport familiar i la mentoría van ser clau per a moltes d'elles. Per últim, la posició del chef implica també habilitats empresarials amb la finalitat d'aconseguir notorietat, gestionar i ampliar l'èxit del restaurant. Per a molts Chefs i, especialment, per a les dones, dirigir el seu propi restaurant implica més satisfacció professional.Haddaji, M. (2018). Gender barriers and facilitators faced by women chefs in the gastronomy and the `Haute Cusine' fields [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/98663TESISCompendi

Optimizing total cost of ownership (TCO) for 5G multi-tenant mobile backhaul (MBH) optical transport networks

Legacy network elements are reaching end-of-life and packet-based transport networks are not efficiently optimized. In particular, high density cell architecture in future 5G networks will face big technical and financial challenges due to avalanche of traffic volume and massive growth in connected devices. Raising density and ever-increasing traffic demand within future 5G Heterogeneous Networks (HetNets) will result in huge deployment, expansion and operating costs for upcoming Mobile BackHaul (MBH) networks with flat revenue generation. Thus, the goal of this dissertation is to provide an efficient physical network planning mechanism and an optimized resource engineering tool in order to reduce the Total Cost of Ownership (TCO) and increase the generated revenues. This will help Service Providers (SPs) and Mobile Network Operators (MNOs) to improve their network scalability and maintain positive Project Profit Margins (PPM). In order to meet this goal, three key issues are required to be addressed in our framework and are summarized as follows: i) how to design and migrate to a scalable and reliable MBH network in an optimal cost?, ii) how to control the deployment and activation of the network resources in such MBH based on required traffic demand in an efficient and cost-effective way?, and iii) how to enhance the resource sharing in such network and maximize the profit margins in an efficient way? As part of our contributions to address the first issue highlighted above and to plan the MBH with reduced network TCO and improved scalability, we propose a comprehensive migration plan towards an End-to-End Integrated-Optical-Packet-Network (E2-IOPN) for SP optical transport networks. We review various empirical challenges faced by a real SP during the transformation process towards E2-IOPN as well as the implementation of an as-built plan and a high-level design (HLD) for migrating towards lower cost-per-bit GPON, MPLS-TP, OTN and next-generation DWDM technologies. Then, we propose a longer-term strategy based on SDN and NFV approach that will offer rapid end-to-end service provisioning with costefficient centralized network control. We define CapEx and OpEx cost models and drive a cost comparative study that shows the benefit and financial impact of introducing new low-cost packet-based technologies to carry traffic from legacy and new services. To address the second issue, we first introduce an algorithm based on a stochastic geometry model (Voronoi Tessellation) to more precisely define MBH zones within a geographical area and more accurately calculate required traffic demands and related MBH infrastructure. In order to optimize the deployment and activation of the network resources in the MBH in an efficient and cost-effective way, we propose a novel method called BackHauling-as-a-Service (BHaaS) for network planning and Total Cost of Ownership (TCO) analysis based on required traffic demand and a "You-pay-only-for-what-you-use" approach. Furthermore, we enhance BHaaS performance by introducing a more service-aware method called Traffic-Profile-asa- Service (TPaaS) to further drive down the costs based on yearly activated traffic profiles. Results show that BHaaS and TPaaS may enhance by 22% the project benefit compared to traditional TCO model. Finally, we introduce a new cost (CapEx and OpEx) models for 5G multi-tenant Virtualized MBH (V-MBH) as part of our contribution to address the third issue. In fact, in order to enhance the resource sharing and maximize the network profits, we drive a novel pay-as-yougrow and optimization model for the V-MBH called Virtual-Backhaul-as-a-Service (VBaaS). VBaaS can serve as a planning tool to optimize the Project Profit Margin (PPM) while considering the TCO and the yearly generated Return-on-Investment (ROI). We formulate an MNO Pricing Game (MPG) for TCO optimization to calculate the optimal Pareto-Equilibrium pricing strategy for offered Tenant Service Instances (TSI). Then, we compare CapEx, OpEx, TCO, ROI and PPM for a specific use-case known in the industry as CORD project using Traditional MBH (T-MBH) versus Virtualized MBH (V-MBH) as well as using randomized versus Pareto-Equilibrium pricing strategies. The results of our framework offer SPs and MNOs a more precise estimation of traffic demand, an optimized infrastructure planning and yearly resource deployment as well as an optimized TCO analysis (CapEx and OpEx) with enhanced pricing strategy and generated ROI. Numerical results show more than three times increase in network profitability using our proposed solutions compared with Traditional MBH (T-MBH) methods

Recent Advances in Physicochemical and Biological Techniques for the Management of Discharges Loaded with Surfactants

The spectacular evolution of the urban and industrial sector today poses real environmental challenges of water pollution that requires immediate attention. Surfactants are emerging contaminants that pose a significant problem in wastewater treatment, and their presence causes difficulty in traditional treatment processes. In this context, the present work critically reviews the impacts of surfactants and their toxicity on the environment and human health while presenting the various techniques used in wastewater treatment plants to reduce their effects. Surfactants are removed from wastewater using different techniques, including physical, chemical, biological, and membrane treatment. The choice of the most appropriate technique for wastewater treatment is based on many criteria, such as effluent quality, standards to be respected, investment and operating costs, and environmental footprint. Adsorption and coagulation-flocculation are the most suitable techniques for removing detergents from wastewater due to their effectiveness, ease of use, environmental friendliness, and cost-effectiveness. This work is licensed under a Creative Commons Attribution 4.0 International License

Screening and identification of lactic acid bacteria isolated from sorghum silage processes in west Algeria

The lactic acid bacteria (LAB) isolated from sorghum (Sorghum bicolor. L.) silage were identified during different periods of evolution of sorghum silage in west Algeria. Morphological, physiological, biochemical and technological techniques were used to characterize lactic acid bacteria isolates. A total number of 27 representatives of lactic acid bacterial strains were retained and among them four dominant genus were identified as Lactobacillus (44%), Lactococcus (14.81%), Weissella (29.62%) and Leuconostoc (11.11%). The representative species identified were Lactobacillus brevis (25%), Lactobacillus pentosus (3.7%), Lactobacillus manihotivorans (11.11%), and Lactobacillus fermentum (3.7%). Lactococcus lactis subsp. lactis biovar. diacetylactis (14.81%), Weissella cibaria (7.2%), Weissella minor (11.11%), Weissella soli (3.7%), Weissella viridescense (7.2%) and Leuconostoc mesenteroides subsp. mesenteroides (11.11%). Only two strains of lactic acid bacteria were amylolytic. These results will enable future research on the relationship between LAB species and silage fermentation quality.Keywords: Lactic acid bacteria, identification, silage, sorghum, evolution, amylolytic, technology, speciesAfrican Journal of Biotechnology Vol. 12(14), pp. 1703-170

On Computing the Multidimensional Scalar Multiplication on Elliptic Curves

A multidimensional scalar multiplication (d-mul) consists of computing $[a_1]P_1+\cdots+[a_d]P_d$, where $d$ is an integer ($d\geq 2)$, $\alpha_1, \cdots, \alpha_d$ are scalars of size $l\in \mathbb{N}^*$ bits, $P_1, P_2, \cdots, P_d$ are points on an elliptic curve $E$. This operation (d-mul) is widely used in cryptography, especially in elliptic curve cryptographic algorithms. In fact, it is utilized in the digital signature verification algorithm (ECDSA), proving and verification algorithms such as the Succinct Non interactive Argument of Knowledge (zkSNARK) protocol, and in isogeny based post-quantum cryptosystems. Several methods in the literature allow to compute the d-mul efficiently (e.g., the bucket method, the Karabina et al. method). This paper aims to present and compare the most recent and efficient methods in the literature for computing the d-mul operation in terms of with, complexity, memory consumption, and proprieties. We will also present our work on the progress of the optimisation of d-mul in two methods. The first method is useful if $2^d-1$ points of $E$ can be stored. It is based on a simple precomputation function. The second method works efficiently when $d$ is large and $2^d-1$ points of $E$ can not be stored. It performs the calculation on the fly without any precomputation. We show that our first method is $100(1-\frac{1}{d})\%$ more efficient, while our second exhibits a $50\%$ improvement in efficiency. These improvements will be substantiated by assessing the number of operations and practical implementation

Biological Contamination Prevention for Outer Solar System Moons of Astrobiological Interest: What Do We Need to Know?

To ensure that scientific investments in space exploration are not compromised by terrestrial contamination of celestial bodies, special care needs to be taken to preserve planetary conditions for future astrobiological exploration. Significant effort has been made and is being taken to address planetary protection in the context of inner Solar System exploration. In particular for missions to Mars, detailed internationally accepted guidelines have been established. For missions to the icy moons in the outer Solar System, Europa and Enceladus, the planetary protection requirements are so far based on a probabilistic approach and a conservative estimate of poorly known parameters. One objective of the European Commission-funded project, Planetary Protection of Outer Solar System, was to assess the existing planetary protection approach, to identify inherent knowledge gaps, and to recommend scientific investigations necessary to update the requirements for missions to the icy moons

Gender differences in the evolution of haute cuisine chef's career

This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Culinary Science & Technology on 2020, available online: http://www.tandfonline.com/10.1080/15428052.2019.1640156[EN] This article reviews gender differences in the career paths of successful chefs, including barriers, success factors, and the entrepreneurial path. The research was developed in 2016-17, using an international survey carried out in Spain, France, and the United States among culinary students, cooks, and chefs who responded to a structured questionnaire based on pre-selected topics. The results show that a chef's career requires various sets of skills. They should be leaders, mentors, and entrepreneurs. They work in a hard and competitive environment where building their brand and achieving public recognition is a must. Their professional satisfaction depends on learning, evolving, and launching their restaurant. There were two main differences between the sample of women chefs and the general sample of chefs: they required more mentoring, and they achieved greater job satisfaction when they were self-employed.Albors Garrigós, J.; Haddaji, M.; García-Segovia, P.; Peiró Signes, A. (2020). Gender differences in the evolution of haute cuisine chef's career. Journal of Culinary Science & Technology (Online). 18(6):439-468. https://doi.org/10.1080/15428052.2019.1640156S439468186Emiroğlu, B. D., Akova, O., & Tanrıverdi, H. (2015). The Relationship Between Turnover Intention and Demographic Factors in Hotel Businesses: A Study at Five Star Hotels in Istanbul. Procedia - Social and Behavioral Sciences, 207, 385-397. doi:10.1016/j.sbspro.2015.10.108Ainuddin, R. A., Beamish, P. W., Hulland, J. S., & Rouse, M. J. (2007). Resource attributes and firm performance in international joint ventures. Journal of World Business, 42(1), 47-60. doi:10.1016/j.jwb.2006.11.001Allen, H., & Mac Con Iomaire, M. (2016). «Against all odds»: Head chefs profiled. Journal of Culinary Science & Technology, 14(2), 107-135. doi:10.1080/15428052.2015.1080645Allen, H., & Mac Con Iomaire, M. (2016). Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens. Journal of Culinary Science & Technology, 15(3), 187-222. doi:10.1080/15428052.2016.1225538Anderson, E. R. (2008). ‘Whose name’s on the awning?’ Gender, entrepreneurship and the American diner. Gender, Place & Culture, 15(4), 395-410. doi:10.1080/09663690802155611Balazs, K. (2001). Some like it haute: Organizational Dynamics, 30(2), 134-148. doi:10.1016/s0090-2616(01)00048-1Balazs, K. (2002). Take One Entrepreneur: European Management Journal, 20(3), 247-259. doi:10.1016/s0263-2373(02)00040-3Blanck, J. F. (2007). Research Chefs Association . Journal of Agricultural & Food Information, 8(1), 3-8. doi:10.1300/j108v08n01_02Boone, J., Veller, T., Nikolaeva, K., Keith, M., Kefgen, K., & Houran, J. (2013). Rethinking a Glass Ceiling in the Hospitality Industry. Cornell Hospitality Quarterly, 54(3), 230-239. doi:10.1177/1938965513492624Burgess, C. (2003). Gender and salaries in hotel financial management: it’s still a man’s world. Women in Management Review, 18(1/2), 50-59. doi:10.1108/09649420310462325Cairns, K., Johnston, J., & Baumann, S. (2010). Caring About Food. Gender & Society, 24(5), 591-615. doi:10.1177/0891243210383419Food and Femininity. (2015). doi:10.5040/9781474255158Carvalho, I., Costa, C., Lykke, N. & Torres, A. (2018). Agency, structures and women managers' views of their careers in tourism. In Women's Studies International Forum (Vol. 71, pp. 1-11). Pergamon. London.Casado-Díaz, J. M., & Simón, H. (2016). Wage differences in the hospitality sector. Tourism Management, 52, 96-109. doi:10.1016/j.tourman.2015.06.015Childers, L. & Kryza, A. (2015). The 17 best female chefs in America. Thrillist. Retrieved from https://www.thrillist.com/eat/nation/america-s-best-female-chefsChin, W. W. (2009). How to Write Up and Report PLS Analyses. Handbook of Partial Least Squares, 655-690. doi:10.1007/978-3-540-32827-8_29Cooper, J., Giousmpasoglou, C., & Marinakou, E. (2017). Occupational identity and culture: the case of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 29(5), 1362-1379. doi:10.1108/ijchm-02-2016-0071Costa, C., Bakas, F. E., Breda, Z., & Durão, M. (2017). ‘Emotional’ female managers: How gendered roles influence tourism management discourse. Journal of Hospitality and Tourism Management, 33, 149-156. doi:10.1016/j.jhtm.2017.09.011Day, E. (2015, June 7). Hélène Darroze: Life according to the world’s best female chef. The Guardian. Retrieved from http://www.theguardian.com/lifeandstyle/2015/jun/07/helene-darroze-female-chefsdruckman, charlotte. (2010). Why Are There No Great Women Chefs? Gastronomica, 10(1), 24-31. doi:10.1525/gfc.2010.10.1.24Maiti, C. K., Sen, S., Paul, A. K., & Acharya, K. (2007). First Report of Alternaria dianthicola Causing Leaf Blight on Withania somnifera from India. Plant Disease, 91(4), 467-467. doi:10.1094/pdis-91-4-0467bFerreira Freire Guimarães, C. R., & Silva, J. R. (2016). Pay gap by gender in the tourism industry of Brazil. Tourism Management, 52, 440-450. doi:10.1016/j.tourman.2015.07.003Fornell, C., & Larcker, D. F. (1981). Structural Equation Models with Unobservable Variables and Measurement Error: Algebra and Statistics. Journal of Marketing Research, 18(3), 382-388. doi:10.1177/002224378101800313George, R. T., & Hancer, M. (2005). Leader-Member Exchange Quality. Journal of Human Resources in Hospitality & Tourism, 3(2), 85-99. doi:10.1300/j171v03n02_04Gergaud, O., Smeets, V. & Warzynski, F. (2011). Learning by cooking and reputation building: A French recipe to become a top chef. American Association of Wine Economists. Working paper no.81. Retrieved from http://www.wine-economics.orgGlauber, R. (2011). Limited Access: Gender, Occupational Composition, and Flexible Work Scheduling. The Sociological Quarterly, 52(3), 472-494. doi:10.1111/j.1533-8525.2011.01215.xGuerrina, R. (2002). Mothering in Europe. European Journal of Women’s Studies, 9(1), 49-68. doi:10.1177/1350506802009001381Guyette, W. C. (1981). The Executive Chef: Manager or Culinarian? Cornell Hotel and Restaurant Administration Quarterly, 22(3), 71-78. doi:10.1177/001088048102200320Haddaji, M., Albors-Garrigós, J., & García-Segovia, P. (2017). Women chefs’ experience: Kitchen barriers and success factors. International Journal of Gastronomy and Food Science, 9, 49-54. doi:10.1016/j.ijgfs.2017.06.004Haddaji, M., Albors-Garrigós, J., & García-Segovia, P. (2017). Women Chefs’ Access Barriers to Michelin Stars: A Case-Study Based Approach. Journal of Culinary Science & Technology, 15(4), 320-338. doi:10.1080/15428052.2017.1289133Hair, J. F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a Silver Bullet. Journal of Marketing Theory and Practice, 19(2), 139-152. doi:10.2753/mtp1069-6679190202Harringon, R., & Herzog, C. (2007). Chef John Folse: A Case Study of Vision, Leadership & Sustainability. Journal of Hospitality & Tourism Education, 19(3), 5-10. doi:10.1080/10963758.2007.10696892Harris, D. A., & Giuffre, P. (2010). «The Price You Pay»: How Female Professional Chefs Negotiate Work and Family. Gender Issues, 27(1-2), 27-52. doi:10.1007/s12147-010-9086-8Harris, D. A., & Giuffre, P. (2015). Taking the Heat. doi:10.36019/9780813571270Heilman, M. E., & Haynes, M. C. (2005). No Credit Where Credit Is Due: Attributional Rationalization of Women’s Success in Male-Female Teams. Journal of Applied Psychology, 90(5), 905-916. doi:10.1037/0021-9010.90.5.905Hoyt, C. L. & Simon, S. (2011). Female leaders: Injurious or inspiring role models for women? Jepson School of Leadership Studies articles, book chapters, and other publications. 114. Retrieved from http://scholarship.richmond.edu/jepson-faculty-publications/114Hurley, A. E. (1999). Incorporating feminist theories into sociological theories of entrepreneurship. Women in Management Review, 14(2), 54-62. doi:10.1108/09649429910261396Kiser, A. I. T. (2015). Workplace and leadership perceptions between men and women. Gender in Management: An International Journal, 30(8), 598-612. doi:10.1108/gm-11-2014-0097Knutson, B. J., & Schmidgall, R. S. (1999). Dimensions of the Glass Ceiling in the Hospitality Industry. Cornell Hotel and Restaurant Administration Quarterly, 40(6), 64-75. doi:10.1177/001088049904000618Ko, W.-H. (2012). The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan. International Journal of Hospitality Management, 31(3), 1004-1011. doi:10.1016/j.ijhm.2011.12.004Lane, C. (2013). Taste makers in the «fine-dining» restaurant industry: The attribution of aesthetic and economic value by gastronomic guides. Poetics, 41(4), 342-365. doi:10.1016/j.poetic.2013.05.003Lee, K.-E. (2011). Moderating effects of leader-member exchange (LMX) on job burnout in dietitians and chefs of institutional foodservice. Nutrition Research and Practice, 5(1), 80. doi:10.4162/nrp.2011.5.1.80Lee, K., Yang, G., & Graham, J. L. (2006). Tension and trust in international business negotiations: American executives negotiating with Chinese executives. Journal of International Business Studies, 37(5), 623-641. doi:10.1057/palgrave.jibs.8400215Lloyd-Fore, N. (1988). Where Next for Women? Cornell Hotel and Restaurant Administration Quarterly, 29(3), 9-10. doi:10.1177/001088048802900306Mac Con Iomaire, M. (2008). Understanding the Heat—Mentoring: A Model for Nurturing Culinary Talent. Journal of Culinary Science & Technology, 6(1), 43-62. doi:10.1080/15428050701884196Martin, P., & Barnard, A. (2013). The experience of women in male-dominated occupations: A constructivist grounded theory inquiry. SA Journal of Industrial Psychology, 39(2). doi:10.4102/sajip.v39i2.1099Meah, A., & Jackson, P. (2013). Crowded kitchens: the ‘democratisation’ of domesticity? Gender, Place & Culture, 20(5), 578-596. doi:10.1080/0966369x.2012.701202Michelin. (2018). Retrieved from https://guide.michelin.comMintz, S. W. (1989). Cuisine and haute cuisine: How are they linked? Food and Foodways, 3(3), 185-190. doi:10.1080/07409710.1989.9961947Müller, K. F., VanLeeuwen, D., Mandabach, K., & Harrington, R. J. (2009). The effectiveness of culinary curricula: a case study. International Journal of Contemporary Hospitality Management, 21(2), 167-178. doi:10.1108/09596110910935660Nebel, E. C., Braunlich, C. G., & Zhang, Y. (1994). Career Paths in American Luxury Hotels: Hotel Food and Beverage Directors. International Journal of Contemporary Hospitality Management, 6(6), 3-9. doi:10.1108/09596119410070495Orser, B., & Leck, J. (2010). Gender influences on career success outcomes. Gender in Management: An International Journal, 25(5), 386-407. doi:10.1108/17542411011056877Pratten, J. D. (2003). What makes a great chef? British Food Journal, 105(7), 454-459. doi:10.1108/00070700310497255Pratten, J. D. (2003). The training and retention of chefs. International Journal of Contemporary Hospitality Management, 15(4), 237-242. doi:10.1108/09596110310475702Purcell, K. (1996). The relationship between career and job opportunities: women’s employment in the hospitality industry as a microcosm of women’s employment. Women in Management Review, 11(5), 17-24. doi:10.1108/09649429610122618Remington, J., & Kitterlin-Lynch, M. (2017). Still pounding on the glass ceiling: A study of female leaders in hospitality, travel, and tourism management. Journal of Human Resources in Hospitality & Tourism, 17(1), 22-37. doi:10.1080/15332845.2017.1328259Sanders, M. D. (2015). The world´s most elite female chefs reveal what it’s really like to have their Michelin stars. Retrieved from https://www.marieclaire.com/food-cocktails/g3262/women-chefs-three-michelin-stars/Santero-Sanchez, R., Segovia-Pérez, M., Castro-Nuñez, B., Figueroa-Domecq, C., & Talón-Ballestero, P. (2015). Gender differences in the hospitality industry: A Job quality index. Tourism Management, 51, 234-246. doi:10.1016/j.tourman.2015.05.025Sarstedt, M., Henseler, J., & Ringle, C. M. (2011). Multigroup Analysis in Partial Least Squares (PLS) Path Modeling: Alternative Methods and Empirical Results. Measurement and Research Methods in International Marketing, 195-218. doi:10.1108/s1474-7979(2011)0000022012Supski, S. (2006). ‘It Was Another Skin’: The kitchen as home for Australian post-war immigrant women. Gender, Place & Culture, 13(2), 133-141. doi:10.1080/09663690600573635Telerama. (2018). Gastronomie, Où sont les femmes? La carte des 500 cheffes à découvrir dans toute la France. Retrieved from https://www.telerama.fr/monde/gastronomie-la-carte-des-370-cheffes-a-decouvrir-dans-toute-la-france,n5514484.phpTims, M., Bakker, A. B., & Xanthopoulou, D. (2011). Do transformational leaders enhance their followers’ daily work engagement? The Leadership Quarterly, 22(1), 121-131. doi:10.1016/j.leaqua.2010.12.011USA Today. (2018, July 5). 50 states: 50 female chefs. Retrieved from https://www.usatoday.com/story/travel/experience/food-and-wine/2018/03/05/americas-female-chefs/385015002/onWilliams, C. L., & Dellinger, K. (Eds.). (2010). Gender and Sexuality in the Workplace. Research in the Sociology of Work. doi:10.1108/s0277-2833(2010)20WTO, World Tourism Association (2018), UNWTO Tourism Highlights: 2018 Edition, Madrid, Spain.Yen, C.-L. (Alan), Cooper, C. A., & Murrmann, S. K. (2013). Exploring Culinary Graduates’ Career Decisions and Expectations. Journal of Human Resources in Hospitality & Tourism, 12(2), 109-125. doi:10.1080/15332845.2013.752707Zhong, Y., & Couch, S. (2007). Hospitality Students’ Perceptions of Facilitators and Constraints Affecting Women’s Career Advancement in the Hospitality Industry. Family and Consumer Sciences Research Journal, 35(4), 357-373. doi:10.1177/1077727x07299993Zopiatis, A. (2010). Is it art or science? Chef’s competencies for success. International Journal of Hospitality Management, 29(3), 459-467. doi:10.1016/j.ijhm.2009.12.003Zopiatis, A., Theocharous, A. L., & Constanti, P. (2017). Career satisfaction and future intentions in the hospitality industry: An intrinsic or an extrinsic proposition? Journal of Human Resources in Hospitality & Tourism, 17(1), 98-120. doi:10.1080/15332845.2017.134074

Fusarium: more than a node or a foot-shaped basal cell

Recent publications have argued that there are potentially serious consequences for researchers in recognising distinct genera in the terminal fusarioid clade of the family Nectriaceae. Thus, an alternate hypothesis, namely a very broad concept of the genus Fusarium was proposed. In doing so, however, a significant body of data that supports distinct genera in Nectriaceae based on morphology, biology, and phylogeny is disregarded. A DNA phylogeny based on 19 orthologous protein-coding genes was presented to support a very broad concept of Fusarium at the F1 node in Nectriaceae. Here, we demonstrate that re-analyses of this dataset show that all 19 genes support the F3 node that represents Fusarium sensu stricto as defined by F. sambucinum (sexual morph synonym Gibberella pulicaris). The backbone of the phylogeny is resolved by the concatenated alignment, but only six of the 19 genes fully support the F1 node, representing the broad circumscription of Fusarium. Furthermore, a re-analysis of the concatenated dataset revealed alternate topologies in different phylogenetic algorithms, highlighting the deep divergence and unresolved placement of various Nectriaceae lineages proposed as members of Fusarium. Species of Fusarium s. str. are characterised by Gibberella sexual morphs, asexual morphs with thin- or thick-walled macroconidia that have variously shaped apical and basal cells, and trichothecene mycotoxin production, which separates them from other fusarioid genera. Here we show that the Wollenweber concept of Fusarium presently accounts for 20 segregate genera with clear-cut synapomorphic traits, and that fusarioid macroconidia represent a character that has been gained or lost multiple times throughout Nectriaceae. Thus, the very broad circumscription of Fusarium is blurry and without apparent synapomorphies, and does not include all genera with fusarium-like macroconidia, which are spread throughout Nectriaceae (e.g., Cosmosporella, Macroconia, Microcera). In this study four new genera are introduced, along with 18 new species and 16 new combinations. These names convey information about relationships, morphology, and ecological preference that would otherwise be lost in a broader definition of Fusarium. To assist users to correctly identify fusarioid genera and species, we introduce a new online identification database, Fusarioid-ID, accessible at www.fusarium.org. The database comprises partial sequences from multiple genes commonly used to identify fusarioid taxa (act1, CaM, his3, rpb1, rpb2, tef1, tub2, ITS, and LSU). In this paper, we also present a nomenclator of names that have been introduced in Fusarium up to January 2021 as well as their current status, types, and diagnostic DNA barcode data. In this study, researchers from 46 countries, representing taxonomists, plant pathologists, medical mycologists, quarantine officials, regulatory agencies, and students, strongly support the application and use of a more precisely delimited Fusarium (= Gibberella) concept to accommodate taxa from the robust monophyletic node F3 on the basis of a well-defined and unique combination of morphological and biochemical features. This F3 node includes, among others, species of the F. fujikuroi, F. incarnatum-equiseti, F. oxysporum, and F. sambucinum species complexes, but not species of Bisifusarium [F. dimerum species complex (SC)], Cyanonectria (F. buxicola SC), Geejayessia (F. staphyleae SC), Neocosmospora (F. solani SC) or Rectifusarium (F. ventricosum SC). The present study represents the first step to generating a new online monograph of Fusarium and allied fusarioid genera (www.fusarium.org)

Pacifica: Poetry International: Revolutions in Tunisian Poetry

A collection of contemporary poetry from Tunisia, including poems in translation with their French and Arabic original texts