DuPont, the famous chemical company, was actually built on gunpowder. Founded in the early 1800s, DuPont was a small family concern until the early 1900s, when Pierre DuPont modernized and organized the company around functions: primarily sales and manufacturing. The structure served DuPont well, particularly in World War I, when in response to overwhelming demand DuPont vertically integrated its supply chain, and grew to become one of the largest companies in the world.
After the war, DuPont needed to diversify, and paint, which involved a similar compound to gunpowder, was the area they chose to focus on. Yet, despite the fact DuPont was perhaps the most professionally run corporation in America, losses soared. Eventually, a disconnect between sales and manufacturing was identified as the root cause, and the cure was a new organization around two separate gunpowder and paint divisions.
And thus, the divisional structure was borne. It returned DuPont to profitability, and remains the model for nearly every corporation of significant size, except, notably, for Apple.
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Created by Henry Reich
Production and Writing Team: Alex Reich, Peter Reich, Emily Elert, Ever Salazar, Kate Yoshida, and Henry Reich
Music by Nathaniel Schroeder: http://www.soundcloud.com/drschroeder
MinuteEarth provides an energetic and entertaining view of trends in earth’s environment — in just a few minutes!
References
Braidwood, R.J., et al. (1953) Symposium: Did Man Once Live by Beer Alone? American Anthropologist (55)4: 515-526 http://bit.ly/13CJ0q7
Curtis, V., de Barra, M., & Aunger R. (2011) Disgust as an adaptive system for disease avoidance behaviour. Philosophical Transactions of the Royal Society B: Biological Sciences 366: 389-401. http://bit.ly/1AKLMUi
FAO (2006) Good hygiene practices along the coffee chain. http://bit.ly/1Gv3BdB
Fontana C., et al. (2010) Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses. International Journal of Food Microbiology 138:205–211. http://bit.ly/1w2lTLs
Hart, B.L. (1990) Behavioral adaptations to pathogens and parasites: five strategies. Neuroscience and Biobehavioral Reviews 14: 273–294. http://bit.ly/1AiKYI9
Katz, Sandor. Interview: August 8, 2014.
Kindstedt, P.S. (2013) Making Great Cheeses, part 2. American Society for Microbiology: Microbe Magazine 8(5): 361–367. http://bit.ly/13g60dK
Mennella, J.A., et al. (2001) Prenatal and post-natal flavor learning by human infants. Pediatrics 107: e88. http://bit.ly/1Aupl5S
Image Credits
Rotten apple – Rafal Olkis / Shutterstock
Apple – Abhijit Tembhekar http://commons.wikimedia.org/wiki/File:Red_Apple.jpg
Stone has always been obsessed with brewing bold, high-quality craft beer. When we developed this pleasantly bitter, deliciously lemony IPA, we took it as an opportunity to do something we’d spent over a year researching and perfecting: reducing the amount of gluten in the beer* to the degree that nearly everyone could experience our no-holds-barred approach to craft brewing.
An enzyme added during the brewing process called Clarity Ferm did the heavy lifting, cutting the beer’s gluten content to well below the threshold of 20 parts per million required by the Food and Drug Administration to label a product “gluten-free.” What it did not diminish—by any stretch—was this IPA’s flavor.
This mouthwateringly entertaining film travels the globe to unravel a captivating culinary mystery. General Tso’s chicken is a staple of Chinese-American cooking, and a ubiquitous presence on restaurant menus across the country. But just who was General Tso? And how did his chicken become emblematic of an entire national cuisine? Director Ian Cheney (King Corn) journeys from Shanghai to New York to the American Midwest and beyond to uncover the origins of this iconic dish, turning up surprising revelations and a host of humorous characters along the way. Told with the verve of a good detective story,The Search for General Tso is as much about food as it is a tale of the American immigrant experience.
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