ANALYSE DE L’ACTIVITE MUSCULAIRE DU PEDALAGE EN RELATION AVEC LA ...

Wah

Description

• cours magistral

1 N° d'ordre 0539001 Année 2005 UNIVERSITE DE FRANCHE-COMTE Unité de Formation et de Recherche en Sciences et Techniques des Activités Physiques et Sportives THESE Présentée en vue de l'obtention du grade de DOCTEUR DE L'UNIVERSITE DE FRANCHE-COMTE Ecole Doctorale Homme, Environnement, Santé Spécialité : Sciences et Techniques des Activités Physiques et Sportives Par Sébastien DUC ANALYSE DE L'ACTIVITE MUSCULAIRE DU PEDALAGE EN RELATION AVEC LA PERFORMANCE EN CYCLISME Directeurs de thèse : Frédéric Grappe (MCU, HDR) Jean-Noël Pernin (Professeur) Soutenue le 28 novembre 2005 à Besançon Composition du jury : Mr. Frédéric Grappe, MCU-HDR (Université

• cyclisme
• grappe f.
• ordre 0539001 année 2005 universite
• torque ratio during a prolonged exercise
• congrès cyclisme
• axiom ergometer
• cyclisme directeurs
• time trial
• time of trial
• time-trial

Sujets

• Cours magistral
• Perreux
• Rouillon
• Champoux
• Rousselet
• Bouteille
• Grappe
• Bertucci

Informations

• Publié par: ustu
• Nombre de lectures: 59
• Langue: English

Extrait

ANT 5365 Food and Culture Spring 2012 Monday 4.30 p. m. – 5.15 p.m. Venue: NAH 11 Lecturer: Prof. Tan CheeBeng (陈志明) Email: [e-mail] Tel: [phone] Course Description Everyday we eat, and eating is not just natural, it is very cultural. What, how, where and when, and with whom we eat, all convey meanings, and are relevant to social identification. Food is also very much associated with health and illness, as well as concepts of fitness and beauty. This course looks at human food and foodways and how they manifest in our thoughts, behavior, and social relations. We will learn about the origin and diffusion of food, and the formation of foodways. We will also examine the political economy of food, as well as food and foodways as cultural heritage. Topics: 1.Introduction: anthropology and the study of food 2.Ecology, food and foodways 3.Plants, food, and distribution 4.Industrialization, globalization and the political economy of food  production and consumption 5.Cooking, culinary heritage, and restaurants 6.Food, religion and taboo 7.Food, beliefs and health 8.Food, status, and social relations 9.Food, symbolism and Identity 10.Food, politics and ethics 11.Food security and food safety 12.Conclusion: what to eat? Texts We will not be using any particular text, but a number of readings are from the following books. Anderson, E.N. 2005.Everyone Eats: Understanding Food and Culture. NY and London: New York University Press. Counihan, Carole, and Penny Van Esterik, eds. 1997.Food and Culture: A Reader. NY and London: Routledge. Goodman, Alan H., Darna L. Dufour, and Gretel H. Pelto, eds. 2000. Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition. Mountain View, Cal.: Mayfield Publishing Company. Watson, James L. and Melissa L. Caldwell, eds.. 2005.The Cultural Politics of Food and Eating: A Reader.Oxford: Blackwell Publishing.