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Since all French universities are state-run, faculty members are civil servants and enjoy increased employment protection compared to the private sector. Professeur des universités (PR, professor) is the highest rank in the faculty path of French academia.
Bel-Ami (, "Dear Friend") is the second novel by French author Guy de Maupassant, published in 1885; an English translation titled Bel Ami, or, The History of a Scoundrel: A Novel first appeared in 1903.
Quebec French profanities, [1] known as sacres (singular: sacre; French: sacrer, "to consecrate"), are words and expressions related to Catholicism and its liturgy that are used as strong profanities in Quebec French (the main variety of Canadian French) and in Acadian French (spoken in Maritime Provinces, east of Quebec, and a portion of ...
"La Marseillaise" [a] is the national anthem of France. The song was written in 1792 by Claude Joseph Rouget de Lisle in Strasbourg after the declaration of war by France against Austria, and was originally titled "Chant de guerre pour l'Armée du Rhin " [b] ("War Song for the Army of the Rhine").
Francis is an English given name of Latin origin.. Francis is a name that has many derivatives in most European languages. A feminine version of the name in English is Frances, or (less commonly) Francine. [4]
There are 101 prefectures in France, one for each department.The official in charge is the prefect (French: préfet).The prefecture is an administration that belongs to the Ministry of the Interior; it is therefore in charge of the delivery of identity cards, driving licenses, passports, residency and work permits for foreigners, vehicle registration, registration of associations (creation ...
Among numismatists (coin collector-research specialists), cf. may be used in references on the paper and/or online coin identification information meaning "compare to". It is common for abbreviations of listings in trusted coin catalogues or sales from certain online auctions to be cited when identifying a particular coin.
Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...