Higher Seas And Higher Education
The third summit of the Intergovernmental Panel on Climate Change (IPCC), taking place in Bangkok, Thailand, this week, will cast both direct and indirect light on the wider effects of global warming. IPPC chairman Rajendra Pahcauri commented that he expected ‘heated debate’ about the issue from the large group of scientists and government officials gathered to present their often-conflicting views and findings. This discussion of the report at the centre of the conference – ‘Mitigation of Climate Change’ – will receive its last official airing in Bangkok before the final report is submitted to the meeting of the G8 + 4 in June.
The very fact that the conference is taking place in Bangkok casts another light on the matter. A week before the conference, a leading Thai climatologist predicted disastrous effects of global warming for the city, which is built on a series of largely covered-over canals below sea level. But, tellingly, he predicted that the most disastrous effects would first be seen along the Chao Phraya River, which snakes its way through the Thai capital from Ayutthaya to the north to the Bay of Thailand. One of Thailand’s top universities sits right along its banks.
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Online Education – An Internet Education & Course Checklist
If you’ve chosen to go to college via an online education distance learning program, there are a few things you’ll want to know before getting started. This listing should be considered as a general guide on the subject and not as a replacement for the guidelines provided by the university that supports the online education program that you’ll be participating in.
Online Education Courses are Just as ‘Real’ as ‘Real’ College
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Culinary Schools Acknowledge World and Regional Cuisines
Traditional culinary schools have evolved considerably since the 1950’s and 60’s. At that time, gourmet cooking was still based primarily on centuries of tradition firmly rooted in the European cooking tradition. Although there were culinary schools in the United States at that time, they were few and far between because many still felt that the world’s great chefs hailed primarily from Europe and France in particular. Times have changed considerably and the world of gourmet cooking has benefited greatly from the shift.
If you still remember Julia Child’s television series that introduced good cooking to the general public, you may also remember the cooking style she demonstrated which was traditional, satisfying and heavy foods. There were rich sauces and traditional French cuisine that was wonderful, however there was little variety in terms of regional dishes. French, Italian and Spanish dishes were often demonstrated, but Asian and American ethnic cuisines weren’t taught.
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