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Deepest cut for medicine

Article Abstract:

The new medical curriculum which is being introduced in Scottish universities does not give students a scientific education, but merely offers a technical training. The traditional curriculum was firmly centred on science and research, whereas the new curriculum has seen the sciences reduced to a core of 'relevant' knowledge which is then integrated with clinical studies. The new system is not based on lectures, but on problem-based learning in small groups, while teaching has been replaced by 'facilitating'.

Author: Frayn, Liz
Publisher: Times Supplements Ltd.
Publication Name: Times Higher Education Supplement
Subject: Education
ISSN: 0049-3929
Year: 1997
Curricula, Medical colleges, Medical schools, Medical education

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Celebrity has its price on the Net

Article Abstract:

There is still considerable legal conflict over the practice of warehousing, in which somebody registers the name of a well-known company or a celebrity for use as a web site address and then tries to sell the name at a much higher price to the company or the individual concerned. A company known as Naughtya Page, for example, has registered the domain names tonyblair.com and princessdiana.com, while Friend to Friend has registered a wide range of names, including nelsonmandela.com and jeremyirons.com.

Author: Burkeman, Oliver
Publisher: Financial Times Ltd.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1998
Laws, regulations and rules, Internet, Copyright, Copyrights

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No bones about it: that's the virtue of flounder for a fish-phobic America

Article Abstract:

A summer in Provincetown, MA converts a woman to the joys of eating a variety of flounder. Recipes for sole are offered. They are sole meuniere, crab-stuffed sole with mint sauce, with mustard sauce, with ramps, asparagus and roasted potatoes, and Thai-sole chowder with lima beans and corn.

Author: O'Neill, Molly
Publisher: The New York Times Company
Publication Name: The New York Times Magazine
Subject:
ISSN: 0028-7822
Year: 1996
Cooking, Appreciation, Fish (Food product), Cookery (Fish), Flatfishes

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