The United States Federal System: Legal Integration in the American Experience. By Peter Hay and Ronald D. Rotunda. With a foreword by Mauro Cappelletti. Milano: A. Giuffre/New York: Oceana Publications, Inc. 1982. Pp. xxvi, 366 (Studies in Comparative Law, 22). U.S. $35.—(cloth).

1984 ◽  
Vol 12 (1-2) ◽  
pp. 24-27
Author(s):  
Peter Herzog
1939 ◽  
Vol 33 (4) ◽  
pp. 585-590
Author(s):  
Gunnar Heckscher

It is a well-known fact that the writings of John C. Calhoun were read and admired by German political theorists in the latter part of the nineteenth century. When the problems of federalism became predominant in the German Empire, it was found natural to turn to American experience and to study the works of the leaders of contending factions in the United States before the Civil War.There may, however, be another reason why Calhoun, in particular, proved such a valuable source for the German authors. His theory of the concurrent majority, in many parts, presents a striking resemblance to the arguments advanced on the continent of Europe in defense of legislatures built on representation, not of individuals, but of groups, interests, or estates. It can be assumed that Calhoun, when speaking of the safeguards necessary against the despotism of the numerical majority, was thinking primarily of the federal system and states' rights. On the other hand, he can hardly have regarded this arrangement as the only possible solution to his problem. He defines the government of the concurrent majority as one “where the organism is perfect, excludes the possibility of oppression, by giving to each interest, or portion, or order,—where there are established classes,—the means of protecting itself, by its negative, against all measures calculated to advance the peculiar interests of others at its expense.” Especially in view of the expression “where there are established classes,” it seems safe to say that Calhoun probably knew of the existence of representation by estates of the realm in European countries, and regarded such systems with favor.


2020 ◽  
Vol 20 (2) ◽  
pp. 45-54
Author(s):  
Samuel H. Yamashita

In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook, and sample Japanese cuisine, and ten of them eventually opened restaurants there. In the 1980s and 1990s, these chefs' frequent visits to Japan and the steady flow of Japanese stagiaires to French restaurants in Europe and the United States encouraged a series of changes that I am calling the “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs.


1997 ◽  
Vol 7 (2) ◽  
pp. 195-223
Author(s):  
Lillian Taiz

Forty-eight hours after they landed in New York City in 1880, a small contingent of the Salvation Army held their first public meeting at the infamous Harry Hill's Variety Theater. The enterprising Hill, alerted to the group's arrival from Britain by newspaper reports, contacted their leader, Commissioner George Scott Railton, and offered to pay the group to “do a turn” for “an hour or two on … Sunday evening.” In nineteenth-century New York City, Harry Hill's was one of the best known concert saloons, and reformers considered him “among the disreputable classes” of that city. His saloon, they said, was “nothing more than one of the many gates to hell.”


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