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multidisciplinarity background from local experiences within the South-Mediterranean environmental research communities multidisciplinarity background from local experiences within the South-Mediterranean environmental research communities
Further we hypothesize on the role of Mid-Holocene warm periods on the melting of permafrost within rock ceramic remains collected in the center of Troumouse Cirque the possible influence of its glacier variability dated Holocene glacier chronology in the Pyrenees. The moraine age of 7.8 1.1 ka n 5 is a novel finding site in the Pyrenees or in the Alps elsewhere in Europe. We tentatively link this moraine to the 8.2 ka they translate into peat bog deposits in the vicinity of the moraines. Finally based on archeological Holocene glacier evolution in the Pyrenees based on 36Cl cosmic-ray exposure dating (Troumouse Cirque
available in the framework of both initial and continuing training on the Toulouse campus. The Bachelor s development. In the field of Hospitality and Catering the students will learn about the realities and operational to familiarize the students with the needs and careers of this industry but also with the operational problematics taught exclusively in English on the Toulouse campus. The objective of this programme is to offer foreign knowledge enhancement training linked to the three areas of expertise of ISTHIA Tourism Hospitality and Catering The programme is organized around the three themes of tourism hospitality and food and offers the acquisition acquisition of practical and theoretical skills in these fields. Marketing and Management UE 502 I Sociology of Food - Sociology of Organizations UE 503 I Economy - Tourism on the Toulouse campus. The 3rd year students in the undergraduate programme in Tourism Hospitality and then proposing an offer in line with the specifications of the company PY-R. Students will also work
available in the framework of both initial and continuing training on the Toulouse campus. The Master s degree to strengthen the necessary skills in the development of an international career in the three professional in Tourism Hospitality and Food Studies. The objective of the Master s programme Tourism Hospitality and in initial training of the recruited Bachelor s students this degree provides the necessary knowledge tackled in the different ISTHIA trainings Tourism Hospitality and Food Studies. According to the majors in are many different types of host organization all operating in the field of tourism hospitality and food culture in the fields of Tourism Hospitality and Food with a second-year specialization in one of these three The Tourism Hospitality and Food Studies - THFS master's program aims to train international and French Marketing UE 703 - HT90703T Anthropology and Sociology of Food UE 704 - HT90704T Research methodology UE 705 Management UE 903 - HT90903T Anthropology and Sociology of Food UE 904 - HT90904T Research methodology UE 905
on the difficult emergence of the figure of the ambassador as a paradoxical superimposition of the individual in the way the collective may hinder or conversely facilitate the formation of the subject in the wake individual and the collective in terms of territory. The objective is to analyse the influence of the history continuation of the research carried out in 2011-15 on the marginal forms of diplomacy the group works in the Anglo-Saxon world and the ways communities work. In order to interrogate the modalities of the AXE 3 : Constructing the individual and the collective
coordinateur.rice.s pédagogiques au sein du DEMA. University of Texas Austin Etats-Unis Join the DEMA and Travel the World During Your Studies!
Thesaurus Linguae Graecae (TLG) - The Regents of the University of California
The Exploitation of Cetaceans in the Paleolithic of Atlantic Europe der Sluis UMR 7209 AASPE Camilla Speller University of British Columbia Élise Tartar CNRS UMR 5608 Traces
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