Reforming the Reforms in Latin America: Macroeconomics, Trade, Finance (St. Antony's) Год выпуска: 0Автор: Ricardo Ffrench-DavisИздательство: Страниц: 0ISBN: 0312229380Описание Development has been elusive for Latin America in the 1990s. Notwithstanding tough neoliberal reforms, defeated hyperinflation, and large capital inflows, development of productive capacity and social equity shows a poor performance. These selected essays discuss the analytical bases of a pragmatic policy-oriented approach alternative to neoliberalism. They also analyze macroeconomic management, trade and financial liberalization in recent years.
Похожие книги
Ricardo Ffrench-Davis, United Nations Economic Commission for Latin America and the Caribbean. Financial Crises in "Successful" Emerging Economies. – М.: , 0. – 0 с. United Nations Economic Commission for Latin America and the Caribbean. Latin America and the Caribbean in the World Economy 2006: 2007 Trends. – М.: , 2008. – 194 с. The Culinary Institute of America (CIA). Artisan Breads at Home. – М.: , 2010. – 352 с. The Culinary Institute of America. Remarkable Service. – М.: , 2009. – 304 с. The Culinary Institute of America (CIA). Healthy Cooking at Home with The Culinary Institute of America. – М.: , 2011. – 320 с. The Culinary Institute of America (CIA). Cookies at Home with The Culinary Institute of America. – М.: , 2011. – 224 с. The Culinary Institute of America (CIA). Math for the Professional Kitchen. – М.: , 2011. – 272 с. The Culinary Institute of America. The Professional Chef®. – М.: , 2001. – 272 с. The Culinary Institute of America (CIA). Culinary Academy of Long Island. – М.: , 2006. – 1696 с. The Culinary Institute of America. Baking and Pastry. – М.: , 2009. – 944 с. The Culinary Institute of America. Cooking at Home with The Culinary Institute of America. – М.: , 2003. – 304 с. The Culinary Institute of America. The Professional Chef?s®. – М.: , 1992. – 640 с. The Culinary Institute of America. How to Plan Your Career in Food. – М.: , 2006. – 224 с. The Culinary Institute of America. The Professional Chef?s® Techniques of Healthy Cooking. – М.: , 2000. – 656 с. The Culinary Institute of America. The Professional Chef?s®. – М.: , 1997. – 640 с. The Culinary Institute of America. The Professional Chef?s Knife. – М.: , 1983. – 64 с. The Culinary Institute of America. The New Professional Chef®. – М.: , 1995. – 1216 с. Образцы работ
Задайте свой вопрос по вашей теме
Контакты
Поделиться
Мы в социальных сетях
Реклама
Отзывы
Денис, 10.06 Спасибо большое! Поправляйтесь!
