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Titlebook: Regional Policies and European Integration; From Policy to Ident Julie Anna Braun Book 2018 The Editor(s) (if applicable) and The Author(s)

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书目名称Regional Policies and European Integration
副标题From Policy to Ident
编辑Julie Anna Braun
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概述Assesses the presence of European identity in European policies and programmes.Merges the fields of identity studies and public policy to offer an original, interdisciplinary approach to the subject o
图书封面Titlebook: Regional Policies and European Integration; From Policy to Ident Julie Anna Braun Book 2018 The Editor(s) (if applicable) and The Author(s)
描述.This book examines what role regions play in European (dis)integration and European identity building. Filling a glaring gap in our understanding of regions, the book considers what the scope and objectives of these regions’ respective European policies and programmes are, how diverse they are and, in a time of mixed signals of European cynicism and identity, how European identity is perceived, fostered and even promoted in regions’ European policies. In doing so, the book presents empirical findings on four EU regions as case studies, including Germany’s Brandenburg; Belgium’s Wallonia; France’s Nord-Pas de Calais; and last but certainly in the current context of Brexit not least, the South West of England..
出版日期Book 2018
关键词Regional government; Political authority; European integration; European Union; EU membership; European C
版次1
doihttps://doi.org/10.1007/978-3-319-67762-0
isbn_softcover978-3-319-88483-7
isbn_ebook978-3-319-67762-0
copyrightThe Editor(s) (if applicable) and The Author(s) 2018
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Julie Anna Braun food market can be categorized as natural, organic, fortified/functional, better-for-you, and free-from; this market overall is experiencing dramatic growth. Consumers are paying special attention to plant-based proteins, a subset of health and wellness foods. Flavor (aroma, taste, and trigeminal s
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ramics held at the Pennsylvania State Univer­ sity, University Park, PA on July 27, 28, and 29, 1977. Volumes 1 and 2 were published previously as the proceedings of a sympo­ sium of the same name held July 11, 12, and 13, 1973, also at Penn State. All four volumes published to date concentrate on t
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ss food and beverage products. For example, reformulations like sugar reduction, the removal of artificial ingredients, and the increasing application of high-intensity natural sweeteners are common practices adopted to improve a product’s health credentials. However, economic, informational, and de
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Julie Anna Braunity, and antinutritional factors. Functional differences and unfavorable flavor attributes also pose challenges. However, various solutions, such as combining different plant proteins, heat application, and food processing techniques, are being investigated to mitigate these issues. This chapter pro
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