Texte remanié de: Thèse de doctorat--Histoire--Paris 3, 2003. / En appendice, choix de documents. Bibliogr. p. 469-476. Index.

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Texte remanié de: Th. doct.--Clermont-Ferrand. Titre de soutenance : La guerre et le développement industriel de Clermont-Ferrand, 1912-1922. / Bibliogr. p. 732-735. Index.

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Michelin est une firme multinationale présente sur tous les continents, elle détient près de 70 sites à travers le monde, qui emploient au total 108 000 salariés. En ce sens, l’entreprise a la capacité de valoriser divers territoires d’implantation dans le cadre de la mondialisation de ses activités, en s’émancipant des contraintes spatiales pour répondre à une consommation globale. Or, la multinationale du pneumatique a toujours maintenu son siège social dans la ville où l’entreprise industrielle est née à la fin du XIXème siècle, Clermont-Ferrand, signe qu’un degré élevé de mondialisation peut coexister avec un ancrage territorial centenaire. Il convient alors de s’interroger sur les ressorts, nécessairement évolutifs, de l’enracinement clermontois de Michelin. De la fin du XIXème siècle jusqu’à la Seconde guerre mondiale, l’entreprise a mis en place à Clermont-Ferrand un système paternaliste d’encadrement social de la force de travail qui accompagnait l’existence de l’ouvrier du « berceau à la tombe ». Cités-jardins, écoles, équipements médicaux, sportifs, œuvres sociales, etc. ont ainsi été conçues pour attirer, fidéliser et finalement assujettir une main-d’œuvre généralement issue du milieu rural auvergnat. S’ajoutant à l’emprise spatiale des sites industriels, tous localisés sur la commune de Clermont-Ferrand et composant un « espace Michelin » s’étalant entre les centres anciens de Clermont et de Montferrand, l’ensemble des équipements du système paternaliste dessine un « monde Michelin », défini comme une entité socio-spatiale autonome par rapport au reste de la société urbaine locale.Cette organisation sociale spécifique a une finalité essentiellement productive. Confrontée à l’absence de tradition industrielle qui caractérise la région clermontoise au début du XXème siècle, la firme façonne un milieu économique progressivement soumis à la croissance d’une mono-industrie, celle du caoutchouc, puis à une seule entreprise, Michelin. Cette dernière devient alors le principal moteur de l’économie locale, le puissant leader d’un bassin qui s’industrialise brutalement.Enfin, les relations de l’entreprise avec les pouvoirs publics locaux sont déterminantes pour comprendre comment un acteur privé a pu conformer une ville à ses logiques économiques. En effet, le déploiement d’une initiative sur l’espace ne se peut se réaliser sans lien avec le pouvoir institutionnalisé des élites politiques, celles-ci maîtrisant des ressources réglementaires indispensables à la mise en œuvre de l’aménagement urbain. Le concours de Michelin à la fabrique de la ville est ainsi indissociable des initiatives publiques, menées notamment par la municipalité de Clermont-Ferrand. Au final, on peut considérer qu’on assiste, dans la première moitié du XXème siècle, à la construction, par une entreprise, d’un territoire formé de quatre dimensions interdépendantes : une emprise spatiale, une organisation sociale, une fonction économique et une régulation politique. Une fois posées les modalités de la constitution de ce « territoire Michelin », l’objectif de ce travail est d’analyser comment cette construction territoriale évolue dans le temps, selon un cycle de « territorialisation / déterritorialisation / reterritorialisation » qui renouvelle les conditions de l’ancrage territorial d’une firme mondiale et renseigne sur la dialectique entre local et global, le territoire pouvant alors être considéré comme une clé de lecture du capitalisme et de ses conséquences sur l’évolution des sociétés urbaines. / Michelin is a multinational presents on all the continents, it holds 70 sites worldwide, which employ all in all 108 000 employees. This way, the company has the capacity to value diverse territories within the framework of the globalization of its activities, by becoming emancipated spatial constraints to answer a global consumption. Yet, the multinational of the tire always maintained its head office in the city where the industrial company was born at the end of the XIXth century, Clermont-Ferrand, sign when a high degree of globalization can coexist with a hundred-years-old territorial anchoring. It is then advisable to wonder about reasons, inevitably evolutionary, of the presence of Michelin in Clermont-Ferrand.From the end of the XIXth century to the Second World War, the company set up in Clermont-Ferrand a paternalistic system of social frame of the working strength which accompanied the existence of the worker of the "cradle in the grave". Garden cities, schools, medical, sports equipments, charitable works, etc. were so designed to attract, develop loyalty and finally subject a workforce generally stemming from the rural environment from Auvergne. Being added to the spatial influence of the industrial sites, all located on the municipality of Clermont-Ferrand and composing a "space Michelin" spreading out between the old centers of Clermont and Montferrand, all the equipments of the paternalistic system draws a "world Michelin", defined as an autonomous socio-spatial entity, compared with the rest of the local urban society.This specific social organization has an essentially productive purpose. Confronted with the absence of industrial tradition which characterizes the clermontoise region at the beginning of the XXth century, the firm shapes an economic environment gradually subjected to the growth of a mono-industry, that some rubber, then to the single company, Michelin. The latter becomes then the main engine of the local economy, the powerful leader of a pond which becomes industrialized brutally.Finally, the relations of the company with the local public authorities are determining to understand how a private actor was able to shape a city to his economic logics. Indeed, the deployment of an initiative on the space cannot come true without link with the power institutionalized by the political elites, these mastering statutory resources indispensable to the implementation of the urban planning. The participation of Michelin to the urbanization is so inseparable public initiatives, led in particular by the municipality of Clermont-Ferrand. In the end, we can consider that we attend, in the first half of the XXth century, in the construction, by a company, of a territory structured by four interdependent dimensions: a spatial influence, a social organization, an economic function and a political regulation. Once put the modalities of the constitution of this "territory Michelin", the objective of this work is to analyze how this territorial construction evolves during the history, according to a cycle of "territorialization / deterritorialization / reterritorialization" which renews the conditions of the territorial anchoring of a world firm and informs about the dialectic between local and global, the territory which can then be considered as a key of reading of the capitalism and its consequences on the evolution of the urban societies.

Syfte och forskningsfrågor Syftet med denna studie är att identifiera eventuella effekter som branschutmärkelser kan ha på kundens medvetenhet, attityd, lojalitet respektive kundens självbild gentemot ett varumärke. Frågorna som studien svarar på är:  Vilken effekt har branschutmärkelser på varumärkesmedvetenhet, varumärkes- attityd och varumärkeslojalitet? Vilken effekt har branschutmärkelser på kundens självbild? Metod Denna studie har till stor del en deduktiv ansats med utformade hypoteser. En enkätundersökning genomfördes med frågor som grundades i teorin. Den insamlade datan analyserades genom både ett kvantitativt och kvalitativt perspektiv. I den kvantitativa analysen identifierades ett medelvärde på enkätsvaren som sedan ställdes mot ett tröskelvärde. I den kvalitativa analysen tolkades och förklarades svarens betydelse vidare. Slutsats Enligt denna studie leder inte branschutmärkelser till ökad varumärkesmedvetenhet, positiva varumärkesattityder eller en ökad varumärkeslojalitet. Enskilda komponenter inom undersökningsområdena har visat på ett svagt ökande. Enligt resultatet har dock branschutmärkelser generellt en neutral effekt, det vill säga att samtidigt som inte markanta ökningar har identifierats har inte heller några markanta minskningar noterats. Resultaten som visade på svagast effekt utav branschutmärkelser tillhörde kundens självbild. / Purpose and research questions The purpose of this study is to identify possible effects that industry awards might have on consumer awareness, attitude, loyalty and on consumer’s self-image towards a brand. The following research questions are answered through the study: Which effect do industry awards have on brand awareness, brand attitude and brand loyalty? Which effect do industry awards have on the consumer’s self-image?  Method This study largely takes on a deductive approach by formulating hypotheses. A survey was conducted with questions based on the theory. The collected data was analyzed through a quantitative as well as a qualitative perspective. The quantitative analysis identified a survey mean which was evaluated against a threshold value. In the qualitative analysis, the significance of the answers was further interpreted and explained. Conclusion According to the results of this study, industry awards do not lead to an increase of brand awareness, positive brand attitudes or an increased brand loyalty. A few of the separate components within the scopes of survey has shown a vague increase. However, according to the result industry awards have a neutral effect. This means that at the same time as no significant increases have been identified, neither have any significant decreases. Furthermore, the results showed that the consumer’s self-image had the lowest effect of industry awards.

La alta restauración es uno de los reclamos turísticos más importantes de las grandes ciudades a nivel mundial. Los chefs y restaurantes más famosos de USA, Europa, y Japón, llevan años trabajando sus marcas personales y dándose a conocer en Oriente Medio, China e India. España, en constante crecimiento en este sector, es el 5º país del mundo con más estrellas Michelin y el 4º con más restaurantes con 3 estrellas Michelin, hecho que la sitúa entre los primeros puestos de la gastronomía mundial. Esta tesis doctoral, se centra en el análisis emocional de la experiencia de degustación de un menú en un restaurante de 2 estrellas Michelin, a través del neuromarketing, empleando equipos y conocimientos de las neurociencias. La primera parte del estudio analiza la intersección entre comportamiento del consumidor, marketing sensorial y experiencial y restauración de alta gama. Con base en, la literatura previa existente consultada, surge el principal objetivo de la investigación: diseñar una guía de recomendaciones que oriente el diseño de la estrategia de experiencia más adecuada, conciliando las necesidades de los restaurantes y de los consumidores. En este ámbito, es de gran utilidad el neuromarketing al permitir, de manera eficiente, obtener el conocimiento, la objetividad y precisión de la información, así como la calidad de los resultados. El neuromarketing se origina al combinar la neurociencia y el marketing, contando con herramientas biométricas, que facilitan estudiar las reacciones cerebrales originadas en los consumidores, por los estímulos del marketing y la comunicación que reciben. La metodología realiza un análisis global de la experiencia de degustación, mediante técnicas de investigación cualitativas y de neuromarketing [electroencefalografía (EEG), eye tracking y respuesta galvánica de la piel (GSR)]. El análisis, tiene en cuenta los diferentes aspectos de la experiencia, estableciendo las variables sobre las que se centra la investigación, tales como trayectoria ocular, respuesta galvánica de la piel y registro de ondas cerebrales. La mayor aportación de esta investigación ha sido el diseño de un nuevo orden de la carta de platos del menú degustación, con base en las métricas de las emociones de los comensales. La tesis realizada ha contribuido a mejorar de esta forma la experiencia de restauración y el recuerdo de la misma.

Analyzing cookbooks, gastronomic guides, literature and film, this dissertationoutlines the creation of a Spanish national cuisine. Studying the works of Carmen de Burgos, Emilia Pardo Bazán, Dionisio Pérez, Ana María Herrera, Juan Mari Arzak and Ferrán Adrià among others, the project examines the evolution of this nationalist discourse by identifying common and recurring themes in an effort to extrapolate and describe the historical and cultural evolution of food from 1900 to the present day. Within the framework of Food and Cultural Studies, this project treats cookbooks, culinary manifestos and guidebooks as texts. Influenced by a variety of culinary and gastronomic of critics such as Roland Barthes, Arjun Appadurai, Benedict Anderson, Stanley Mintz and others, this dissertation analyzes nationalism through the perspective of gastronomy as a cultural practice that contributes to individual and collective identity building. This dissertation concludes that Spanish national cuisine has been defined as a unique, pluralistic blend of regional cuisines since the early twentieth century. While early authors such as Pardo Bazán admit to heavy French influence and the centralized hegemony of Madrid due to its privileged status as economic and political capital of Spain, most subsequent authors acknowledge that Spanish national cuisine is a construction of various regional influences and by the 1960s, this regional view of national cuisine is universally accepted. Shaped during the twentieth century by civil war, Francoism and globalization, Spanish cuisine today continues to be a blend of regional cuisines that mutually influence each other while also exhibiting the effects of a globalized world by incorporating non-Spanish ingredients and techniques into nationally accepted dishes.

Hur kommunicerar restauranger hållbarhet på sina webbsidor och hur kan den förstås? Syftet med studien är att undersöka hur restaurangerna Agrikultur, Amass, Credo, Oaxen och Relæ kommunicerar hållbarhet på sina webbsidor.Utifrån teorier kring Corporate Social Responsibility (CSR), branding och hållbarhet har vi utfört en semiotisk analys och undersökt fem nordiska restauranger som alla blivit tilldelade ”Sustainability Award 2019” av Guide Michelin.Genom att teoretiskt analysera restaurangernas material med hjälp av vårt analysschema, konstruerat av branding-teorier och semiotik visar studierna på att alla restaurangerna kommunicerar hållbarhet på flera olika sätt. Vissa restauranger kommunicerar sitt hållbarhets- och CSR-arbete redan i deras namn och logotyp medan andra restauranger behöver mer beskrivande bilder och texter i kombination för att ge en bild av deras hållbarhetsarbete. Slutsatsen är att det är viktigt att restaurangerna kommunicerar sitt hållbarhetsarbete eftersom detta är något som visar på deras höga positioner i restaurangbranschen. Vidare visar slutsatsen på problematiken att dela ut ett hållbarhetspris utan att specificera kraven. / How do restaurants communicate sustainability on their websites and how can it be understood? The purpose of the study is to investigate how the restaurants Agrikultur, Amass, Credo, Oaxen, and Relæ communicate sustainability on their websites.Based on theories of Corporate Social Responsibility (CSR), branding, and sustainability, we conducted a semiotic analysis and examined five Nordic restaurants, all of which were awarded the Sustainability Award 2019 by Guide Michelin.By theoretically analyzing the materials of the restaurants by using our analysis scheme, constructed of branding theories and semiotics, the studies show that all the restaurants communicate sustainability in several different ways. Some restaurants already communicate their sustainability and CSR work in their name and logo. While other restaurants need more descriptive images and texts in combination to show their sustainability work. The conclusion indicates that it is important to communicate sustainability in the restaurant industry. Furthermore, the conclusion exposes the problem of awarding a prize for sustainability without specifying the requirements.