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Article: Chemistry for Europe. (Chemical Education: preparing students to work in France) (column)
- Article from:
- Chemistry and Industry
- Article date:
- June 17, 1991
- Author:
CopyrightCOPYRIGHT 1991 Society of Chemical Industry. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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'On ne passe pas deux fois le fromage' In France we only pass round the cheese board once,' explained the professor of chemistry in Strasbourg. I filed away this information as part of the How to survive in France' section of our Chemistry for Europe: France' course.
When YOu are preparing students to live and work in Europe, a sound knowledge of the language is not sufficient. As well as being able to distinguish between avoir and etre, you get extra points for distinguishing between burgundy and claret, brie and bresse-bleu, Edith Cresson and Michel Rocard, and Marot, Marat, Malraux, Maurois and Mauriac ! The proximity of 1992 and an entente cordiale with ...