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Karin Knorr Cetina (also Karin Knorr-Cetina) (born 19 July 1944 in Graz, Austria) is an Austrian sociologist well known for her work on epistemology and social constructionism, summarized in the books The Manufacture of Knowledge: An Essay on the Constructivist and Contextual Nature of Science (1981) and Epistemic Cultures: How the Sciences Make Knowledge (1999).
Her books and essays chart the evolution of feminist criticism since the publication of Feminist Criticism in 1986, reflecting changes over the course of her academic career. Humm has engaged with a range of theories and ideas—including the "anxiety of influence," écriture féminine, postmodernism, and life-writing—guided by the belief ...
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Maggie Nelson (born 1973) is an American writer. She has been described as a genre-busting writer defying classification, working in autobiography, art criticism, theory, feminism, queerness, sexual violence, the history of the avant-garde, aesthetic theory, philosophy, scholarship, and poetry.
Page:Guidelines for Open Educational Resources (OER) in Higher Education.pdf/29 Usage on pt.wikibooks.org Educação Aberta em cena: propostas estratégicas para criação de políticas de REA na EaD/Educação Aberta e Recursos Educacionais Abertos: conceito características
John Locke in English and Jean Jacques Rousseau in French authored influential works on education. Both emphasized the importance of shaping young minds early. By the late Enlightenment, there was a rising demand for a more universal approach to education, particularly after the American and French Revolutions.
Crane – who was 22 years old at the time – financed the book's publication himself, although the original 1893 edition was printed under the pseudonym Johnston Smith. After the success of 1895's The Red Badge of Courage, Maggie was reissued in 1896 with considerable changes and re-writing. The story is followed by George's Mother.
The Maggi company, on the other hand, had difficulties challenging other suppliers of soup powder on the market, despite support from the Society. Since 1884, Maggi has been offering flour made from protein-rich legumes, which can be cooked quickly by being roasted beforehand. Maggi was the first to bring such legume meals to the market. [2]