Word: europeanizer
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...that's a formula for success," says Kenji Nishimura, a veteran Tokyo art dealer. Like many supposedly venerable Japanese traditions, however, nihonga actually isn't that ancient. The term was coined during the Meiji period in the late 1800s, when artists and critics-including a number of Japanophile European expatriates-became alarmed at the way the country seemed to be shedding its cultural skin in the process of rapid Westernization. They called for the preservation of classical Japanese brush painting-a genre executed on traditional paper (washi) or silk, with nature as its most common subject. The movement succeeded...
...government has cut corporate taxes and reduced the burden of some nonwage costs on business, such as pensions and health care. It has shaken up its labor market, which has led to a drop in unemployment (although the proportion of jobless, at 8.8%, is still well above the European average). The move to ever shorter working hours that culminated in the 35-hour week in the late 1980s has been reversed; millions of Germans have been working longer in the past two to three years without increased pay. The latest: 50,000 employees at Deutsche Telekom, the former state telephone...
...European producers are feeling the competitive pressure from surging "New World" wines: Over the past decade, U.S. wine exports have leapt 160%, Australia's by 500%, Chile's by 270% and South Africa's by 770%. And, at the same time, European domestic consumption is declining by about 0.65% a year...
Europe accounts for about half of the world's total wine consumption and two thirds of its production. European wine-making employs around 1.5 million people, and annually generates about $22 billion. But imports have been growing by about 10% a year, and could soon exceed exports, while revenues per wine farm in Europe have declined by an average of 12% between...
...most controversial measures expected from the European Commission is the proposal to ban the use of sugar, which has been used for centuries to increase the alcoholic strength for labels such as Champagne. Fischer Boel wants winemakers to use unfermented grape juice instead, a move that would use some of the continent's excess capacity - even if it costs three times as much as using sugar...