Dynámic Máster Internacional en Educación Integral-Holística
2a edición 2017-2018.
La Pedagogía del siglo XXI.
Un Máster que favorece el proceso evolutivo del ser y apoya los objetivos del nuevo Informe sobre Educación de la Unesco 2015 – 2030.
Las matrículas realizadas antes del 31 de julio, tendrán plaza y grupo garantizado.
Un OnLine que profundiza científicamente, promueve una nueva forma de crear conocimiento e impulsa el enlazarnos desde la vivencia y la creación en red, con Ana María González Garza, Sandra Aisenberg, Cristina Escrigas, Ignasi Salvatella y más colaboraciones.
Si decides apuntarte a esta edición transitaremos juntos por una nueva forma de habitárnos a nosotr@s mism@s y de habitar el mundo.
Eh! el cambio suma!!
Encuentro en Málaga. Educación Holística Carlos Espinosa.
Málaga, 28 de Octubre 2017
DE 10 A 19 H
UNA JORNADA PARA EL DIALOGO, LA VIVENCIA Y EL COMPARTIR
SOBRE LA EDUCACIÓN HOLÍSTICA junto a Sergi Torres e Ignasi Salvatella
y Raquel Rubio, Luis Jesús sánchez Perez, Juan Leiva, Diego Tomé, Estrella Ferreruela, …..
No te pierdas el encuentro, ¡Te esperamos!
Inscripciones: encuentro@holistica.es
Organiza: curso Holística / Educació22
Entrevista Artesfera RNE sobre Máster y Educación Holística
+ Entrevista RNE – Radio Exterior de España sobre Educación Holística y presentación Máster
La entrevista empieza a partir del minuto 22.
(El podcast tarda un poco en cargarse)
http://www.rtve.es/alacarta/audios/artesfera/artesfera-teatrava-29-09-15/3304418/
+ Entrevista Catalunya Radio. Noves Mirades Educatives amb Aurea Gómez, Jordi Vilaseca i Ignasi Salvatella.(català)
INICIO-PRESENTACIÓN ABIERTA 26 oct 19h
Si no puedes asistir presencialmente, el dia 26 octubre encontrarás el LINK para conectar con la Conferencia y tu participación en Diálogo.
Presentacio Educacio Holistica
Vídeo 1: Entrevista de Canal Taronja TV a Ignasi Salvatella per LLavors pel Canvi 27/5/14
Vídeo2: Educació Holística. Idees bàsiques i formació
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That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.
It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.
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That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.
It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.
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That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.
It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.
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That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.
It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.
