21 - 30 of 37 results for: OSPPARIS

Focus on observation of a model to be copied. Analysis of one aspect of a general structure while using various materials and techniques in a limited amount of time. Offered by a major studio arts school in Paris, the "Ecole d'Arts Plastiques" (EAP). Preference for Art Practice, Art History, Product Design, Architecture or STS majors or minors with good language skills. In French. May be repeated for credit.

Learn and develop efficient technique of modern graphic design. Offered by a major studio arts school in Paris, the "Ecole d'Arts Plastiques" (EAP).Preference for Art Practice, Art History, Product Design, Architecture or STS majors or minors with good language skills. In French. May be repeated for credit.

Topics include: the relationship between atomic structure and macroscopic properties of man-made and natural materials; mechanical and thermodynamic behavior of surgical implants including alloys, ceramics, and polymers; and materials selection for biotechnology applications such as contact lenses, artificial joints, and cardiovascular stents. No prerequisite.

How are electric and magnetic fields generated by static and moving charges, and what are their applications? How is light related to electromagnetic waves? Represent and analyze electric and magnetic fields to understand electric circuits, motors, and generators. Wave nature of light to explain interference, diffraction, and polarization phenomena; geometric optics to understand how lenses and mirrors form images. Workings and limitations of optical systems such as the eye, corrective vision, cameras, telescopes, and microscopes. Discussions based on the language of algebra and trigonometry. An integrated version of Physics 23 and 24, targeted to premedical students who are studying abroad with integrated labs. Prerequisite: PHYSICS 21 or 21S. This course meets the STEM track requirement for the Paris Program during Winter Quarter 2019-2020.

Synergy between artists, their workshops, patrons, models and the public in 19th and 20th century France. Weekly sessions in museums, artists' studios, and special venues within and around Paris, attempting to understand the world of the artist, and how, in many cases, this world became not only a place of refuge, but a metaphor of the artistic creation itself.

How have wars shaped the French Society? How have French men and women gone through these traumatic times, since the French Revolution until today? Beyond addressing a history of Wars per se, explore what French society represents within this context. What was the relationship between the "Citoyen-soldat" and "The Other": Women, the Colonized, the Enemy? Through this three-centuries panorama of French conflicts, gain a knowledge of both French society and the various methods and approaches to better understand the phenomenon of war, in all its universal complexity. In French.

How does Paris obtain its fresh food for the 8 millions meals that are served every day in the city? Where is this food produced and how is it brought to the city? What recent initiatives promote a more sustainable food system in France? These questions offer an opportunity to explore broader issues related to food systems in the urban era, rural-urban linkages, and sustainable food consumption, using Paris as a case study. The objective of this course is to better understand the food system of a large citysuch as Paris, with a focus on the underlying human-environment interactions. Part I of the course will focus on food production in the peri-urban areas of Paris and other regions in France. 70% of the food consumed in Paris comes from France. We will start with von Thunen's model of the central state.We will also discuss the rise of urban agriculture, with a field visit of an urban agriculture site under the municipality's "Parisculteurs"program. Part II will focus on food distribution and consumption in the city. We will discuss concepts such as agglomeration economies and supply chains. We will conduct interviews atan open-air market in Paris where «maraîchers» bring in their own production to sell. Part III will focus on recent trends to increase the sustainability of food production in France. We will discuss emerging social norms related to sustainable food and how they interact with agricultural and environmental policies in France and the European Union. This will include the rise of organic agriculture, geographical indications, various public and private eco-labeling initiatives, and attitudes toward genetically-modified crops in France.

The following topics areproposed for an independent study: (1)Land use history in France:After centuries of deforestation, French landscapes have been reforesting for more than a century. What are the causes, and environmental and social implications of this "forest transition"?(2) Organic agriculture in France:In 2018, the cultivated area under organic agriculture in France was 20% larger than in 2015, representing nearly 6% of the total cultivated area. What explains this trend? How is the organic agriculture standard defined in Europe? What are the health and environmental benefits of organic agriculture?(3) Outsourcing ecological footprints to other continents:The environmental impacts of France's consumption within its borders are decreasing. But does it reflect a decoupling between economic activity and environmental degradation, or is it just the result of a displacement of the most polluting activities to other countries? (4) Sustainability sourcing commitments by corporate actors: A growing number of multinational corporations are making sustainability sourcing commitments. Does the country (or continent) where these companies are based or sell their products have an influence on the likelihood of making such commitments?(5) Geographical Indications (GIs) in Europe: GIs identify a good as originating from a region where a given quality, reputation or other characteristic of the good is attributable to its geographical origin. More than 6,000 of the 10,300 products that benefit from GIs in the world are produced in the European Union. What are the benefits of GIs for producers and consumers?

May be repeated for credit.