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• 30 mai 2013

  29 mai 2013

  Paris

  Study days - History

  Wages, labour markets, solidarity in European construction since the end of the 1960s

  The financial crises faced by Greece, Italy and Spain since 2010 have caused a vast movement of reforms both at European and national levels. Three aspects are of particular importance : increasing public financial transfers through the institution of intervention funds to support the economies of the States in difficulty ; the reduction of the deficits and debts of Member States ; reforms of labour markets and social protection in the States in difficulty. It is on this last point that this working Group intends to focus in a historical perspective. This working Group will seek to consider how patterns of negotiation among European States have emerged from the late 1960s and early 1970s on this issue.

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• 01 déc 2013

  Paris

  Call for papers - Sociology

  Freelance and salaried work - boundaries in question

  L’observation du développement du salariat en France au XIX^e siècle montre une ligne floue de démarcation entre indépendance et salariat. Les passages d’un statut à l’autre étaient fréquents. Dans différentes activités, patrons et ouvriers partageaient des conditions de travail communes, nourrissaient une certaine proximité au sein des petites entreprises qui dominaient le paysage industriel. Ce n’est que suite au processus de concentration des structures industrielles que la démarcation entre indépendance et salariat s’est précisée. On a alors assisté à une régression continue de la part des patrons de l’industrie et du commerce et, corrélativement, à une extension continue du salariat tout au long des décennies jusqu’à aujourd’hui. Dans la formation sociale française, indépendance et salariat se sont ainsi imposés comme deux statuts bien distincts. 

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• 31 mai 2013

  Dijon

  Call for papers - History

  Eating at work (XVIIIe-XXIth centuries)

  Eating at work, considered in the broad sense as all food consumption practices related to an employed occupation, both everyday and exceptional, in times of strike or during celebrations, constitutes a privileged observatory of social practices, whether they relate to hierarchical power relations or to horizontal, egalitarian sociability in the world of work. The last three centuries (XVIII-XXI centuries) have seen profound changes in the ways in which food is consumed at work, exposing the transformation of societies and their relationship to work, nutrition and taste. The movement seems to concern Europe and beyond, a dimension to be explored in our work, even so we assume that its rhythms varied widely.

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