Technologie des m tiers du bois
Cet ouvrage est destiné aux élèves qui suivent une formation dans les métiers du bois : ébénisterie, menuiserie d’agencement et du bâtiment. Il intègre l’enseignement commun de ces métiers : • les techniques de fabrication, y compris placage et stratifié, • les techniques de pose, • l’hygiène et la sécurité, • les machines et leurs outils. Claire, structurée et axée sur l’autonomie, la seconde édition de cet ouvrage réadapte certains chapitres et permet à l’étudiant de lycée professionnel d’assimiler les connaissances au fil des leçons et de s’entraîner grâce aux tests d’auto-évaluation corrigés. Accompagné des tomes 1 et 3, ce manuel est l’outil pédagogique indispensable pour tous les étudiants désireux d’acquérir des connaissances dans les métiers du bois.
The Practice of Everyday Life
Michel de Certeau considers the uses to which social representation and modes of social behavior are put by individuals and groups, describing the tactics available to the common man for reclaiming his own autonomy from the all-pervasive forces of commerce, politics, and culture. In exploring the public meaning of ingeniously defended private meanings, de Certeau draws on an immense theoretical literature in analytic philosophy, linguistics, sociology, semiology, and anthropology--to speak of an apposite use of imaginative literature.
Michel Foucault remains one of the towering intellectual figures of the last half century. Michel Foucault's works on sexuality, madness, the prison and medicine are classics and his example continues to challenge and inspire. The philosopher gave public lectures at the College de France from 1971 until his death in 1984 - these lectures were seminal events and created benchmarks for contemporary critical inquiry. in modern criminal justice and its method of categorizing individuals who resemble their crime before they commit it. Michel Foucault shows how and why defining abnormality and normality were prerogatives of power in the 19th century and shaped the institutions. thought and offer a unique window into his way of thinking.
In this handbook, professionals, managers, planners, and entrepreneurs will discover an arsenal of effective future-thinking techniques--from workshops to scenario-building software--that enhance the collective process. Readers will find effective ways to anticipate change, while avoiding cliched solutions and conventional thinking.
Guide des sciences et technologies industrielles
Jean-Louis Fanchon A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de Guide des sciences et technologies industrielles Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.
Le G nie civil
A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de Le G nie civil Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.
Society of Individuals
Originally published in 1991 and now reissued by Continuum International, this book consists of three sections. The first, written in 1939, was either left out of Elias's most famous book, The Civilizing Process, or was written along with it. Part 2 was written between 1940 and 1960. Part 3 is from 1987. The entire book is a study of the unique relationship between the individual and society--Elias's best-known theme and the basis for the discipline of sociology.
A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de Genie Civil Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.
On the Normal and the Pathological
by MICHEL FOUCAULT Everyone knows that in France there are few logicians but many historians of science; and that in the 'philosophical establishment' - whether teaching or research oriented - they have occupied a considerable position. But do we know precisely the importance that, in the course of these past fifteen or twenty years, up to the very frontiers of the establishment, a 'work' like that of Georges Canguilhem can have had for those very people who were separ ated from, or challenged, the establishment? Yes, I know, there have been noisier theatres: psychoanalysis, Marxism, linguistics, ethnology. But let us not forget this fact which depends, as you will, on the sociology of French intellectual environments, the functioning of our university institutions or our system of cultural values: in all the political or scientific discussions of these strange sixty years past, the role of the 'philosophers' - I simply mean those who had received their university training in philosophy department- has been important: perhaps too important for the liking of certain people. And, directly or indirectly, all or almost all these philosophers have had to 'come to terms with' the teaching and books of Georges Canguilhem. From this, a paradox: this man, whose work is austere, intentionally and carefully limited to a particular domain in the history of science, which in any case does not pass for a spectacular discipline, has somehow found him self present in discussions where he himself took care never to figure.
The Viandier of Taillevent
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandierexercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.