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Switzerland's tradition of financial discretion goes back at least to the 17th century. In the wake of World War I, as many European currencies became unstable, the consistent (not to mention neutral) Swiss franc attracted depositors. After France, incensed by the loss of revenue, raided a Swiss bank's office in Paris and revealed the names on its accounts, the Swiss passed a law in 1934 making such disclosures criminal. Years later, Swiss banks both sheltered the assets of German Jews and accepted looted Nazi gold (and later set up a $1.25 billion compensation fund for Holocaust victims). Corrupt...

Author: /time Magazine | Title: A Brief History Of: Swiss Banks | 2/26/2009 | See Source »

...Swiss franc. With the bailout of Swiss investment bank UBS, how does that change your calculus...

Author: /time Magazine | Title: Q&A with Investing Legend Jim Rogers | 10/31/2008 | See Source »

...only thing the Swiss have had to sell for two hundred years has been the soundness of their currency. I, for the first time in my life, have started asking myself questions about the Swiss franc because of the UBS deal. It never occurred to me that the Swiss would do this [the bailout]. I have not started selling my Swiss francs. I have stopped buying them. I'm watching to see how it works...

Author: /time Magazine | Title: Q&A with Investing Legend Jim Rogers | 10/31/2008 | See Source »

...have any regrets about coming to America? Franc Hong, Pittsburgh, Pa. No. I've learned so much from Hollywood. I've made a lot of good friends. Also, it's been great to work with such superstars as John Travolta, Nic Cage and Tom Cruise...

Author: /time Magazine | Title: John Woo will now take your questions | 7/10/2008 | See Source »

...didn't like salad, so they never had any. But those tomatoes were served at the first staff meal she ate at Chez Panisse, site of her dream job. "My meal is sort of like the edible sound track to my life," says Goin. "I chose Lang & Reed Cab Franc rather than some amazing million-dollar Burgundy, and I realize it's because it's the wine my husband and I fell in love over...

Author: /time Magazine | Title: You Eat What You Are | 10/18/2007 | See Source »

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