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21 - 30 of 34 results for: OSPPARIS ; Currently searching winter courses. You can expand your search to include all quarters

OSPPARIS 54: The Artist's World: The Workshop, Patronage and Public in 19th and 20th Century France

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.
Terms: Win | Units: 4 | UG Reqs: GER:DB-Hum, WAY-A-II
Instructors: Halevi, E. (PI)

OSPPARIS 63: Living Through War in France and its Empire: From 19th Century to the Present Time

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.
Terms: Win | Units: 4 | UG Reqs: WAY-SI
Instructors: Virgili, F. (PI)

OSPPARIS 66: FOOD CONSUMPTION & PRODUCTION

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 distribut more »
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.
Terms: Win | Units: 4

OSPPARIS 67: INDP STDY: LAND USE IN FRANCEn(Lambin)

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 act more »
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?
Terms: Win | Units: 2 | Repeatable 55 times (up to 110 units total)

OSPPARIS 103A: French Lecture Series 1

May be repeated for credit.
Terms: Aut, Win, Spr | Units: 1 | Repeatable for credit
Instructors: Halevi, E. (PI)

OSPPARIS 104A: French Lecture Series 2

May be repeated for credit.
Terms: Aut, Win, Spr | Units: 1 | Repeatable for credit
Instructors: Halevi, E. (PI)

OSPPARIS 105A: Sorbonne Lecture Series

May be repeated for credit.
Terms: Aut, Win | Units: 1 | Repeatable for credit
Instructors: Halevi, E. (PI)

OSPPARIS 180: Paris Special Topics

May be repeated for credit.
Terms: Aut, Win, Spr | Units: 1-6 | Repeatable 3 times (up to 18 units total)
Instructors: Halevi, E. (PI)

OSPPARIS 195A: Paris University 1

May be repeated for credit
Terms: Aut, Win, Spr | Units: 1-6 | Repeatable 2 times (up to 12 units total)

OSPPARIS 195B: Paris University 2

May be repeated for credit
Terms: Aut, Win, Spr | Units: 1-6 | Repeatable 2 times (up to 12 units total)
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