Study in Europe

Universities - photos
miniatura University of Bath - The University of Bath Sports Training Village 50 metre swimming pool
miniatura Wien - Universität
miniatura Université Paris 1 Panthéon-Sorbonne - View of the ancient Sorbonne along the rue de la Sorbonne
miniatura Auditorium der Universität Göttingen
miniatura Universität Speyer, Freiherr-vom-Stein-Str. 2
miniatura Aula der Universitaet Göttingen
other information
3. Talk of the town
There is a certain aura of genius attached to speaking languages. But multilingual­ism is not only the preserve of academic sand bookish linguists; plenty of European celebrities are also multilingual. Take foot­ball, a sport not traditionally associated with linguistic prowess, but which is replete with players who are fluent and articulate in several languages.
7. Be concrete, not abstract
Concrete messages are clear — abstract language can be vague and off-putting. Too much abstract language might even lead your reader to think either that you don’t know what you are writing about or that your motives for writing are suspect.
4. Youth mobility
Youth Exchanges help young people acquire important skills such as project management and teamwork. Such opportunities outside the school environment enable groups of young people to undertake a structured programme of activities (e.g. a mix of workshops, exercises, debates and role plays) in another country within or outside the EU for up to 21 days.
Other networks and services in the field of European mobility
Besides EURES, the following European mobility networks may also be of interest: Your Europe, Your Europe Advice, SOLVIT, Directorate-General for Education and Culture, Europass, Euroguidance, Enterprise Europe Network, European small business portal.
Austria - Austrian-style bread dumplings (served with Austrian sauerkraut)
Semmelknödel INGREDIENTS (serves 4) • 6 stale bread rolls • 125 ml of milk • 1 onion • 30 g of butter • 2 tablespoons of chopped parsley • 2 eggs • Grated nutmeg • Salt and pepper • A little flour
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