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Medal bearing the image of Claude Bourgelat by Alexis Joseph Depaulis. Claude Bourgelat (27 March 1712 – 3 January 1779) was a French veterinary surgeon.He was a founder of scientifically informed veterinary medicine, and he created the world's first two veterinary schools for professional training.
The Encyclopédistes (French: [ɑ̃siklɔpedist]) (also known in British English as Encyclopaedists, [1] or in U.S. English as Encyclopedists) were members of the Société des gens de lettres, a French writers' society, who contributed to the development of the Encyclopédie from June 1751 to December 1765 under the editors Denis Diderot and Jean le Rond d'Alembert, and only Diderot from 1765 ...
Jean-Jacques de Boissieu; Théophile de Bordeu; Mathieu-Antoine Bouchaud; Antoine-Gaspard Boucher d'Argis; Étienne Jean Bouchu; Stanislas de Boufflers; Jean Bouillet; Jean-Henri-Nicolas Bouillet; Nicolas Antoine Boulanger; Claude Bourgelat; Antoine-François Brisson; Charles de Brosses; Louis-Claude Brullé; Georges-Louis Leclerc, Comte de Buffon
The school was established in 1765 by Claude Bourgelat and moved to its current location in 1766. The school received immediate international recognition throughout the eighteenth century, and was especially famous for its collection of anatomical and natural history specimens. [ 1 ]
This is a list of notable French scientists. This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources. A José Achache (20th-21st centuries), geophysicist and ecologist Jean le Rond d'Alembert (1717–1783), mathematician, mechanician, physicist and philosopher Claude Allègre (born 1937 ...
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The National Veterinary School of Lyon (French: École nationale vétérinaire de Lyon or ENVL) is a French public institution of scientific research and higher education in veterinary medicine, located in Lyon. It is operated under the supervision of the ministry of Agriculture. It is a division of VetAgro Sup.
A traditional snickerdoodle recipe includes unsalted butter, granulated sugar, eggs, all-purpose flour, cream of tartar, baking soda and salt.