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In 1996, Origin B.V. was created after a merger of the Dutch company BSO and the Philips C&P (Communications & Processing) division, while a year later in 1997, Atos was created following a merger of the French companies Axime and Sligos. In 2001, Atos Origin sold its Nordic operations to WM-data.
Indigenous people lived in what is now Texas more than 10,000 years ago, as evidenced by the discovery of the remains of prehistoric Leanderthal Lady. In 1519, the arrival of the first Spanish conquistadors in the region of North America now known as Texas found the region occupied by numerous Native American tribes.
With the 7 February 1851 law, voted during the Second Republic (1848–1852), "double jus soli" was introduced in French legislation, combining birth origin with paternity. Thus, it gave French nationality to the child of a foreigner, if both are born in France, except if the year following his coming of age he reclaims a foreign nationality ...
v. t. e. French fashion. Fashion in France is an important subject in the culture and country's social life, as well as being an important part of its economy. [1] Fashion design and production became prominent in France since 15th century. During the 17th century, fashion exploded into a rich industry, for exportation and local consumption. [2]
Media: Croissant. A croissant ( UK: / ˈkrwʌsɒ̃, ˈkrwæsɒ̃ /, [1] US: / krəˈsɒnt, krwɑːˈsɒ̃ /; French: [kʁwasɑ̃] ⓘ) is a French pastry made from puff pastry in a crescent shape. [2] It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. [3]
The Cajuns ( / ˈkeɪdʒənz /; French: les Cadjins [le kadʒɛ̃] or les Cadiens [le kadjɛ̃] ), also known as Louisiana Acadians (French: les Acadiens ), [3] are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana and surrounding Gulf Coast states. While Cajuns are usually described as the descendants of the Acadian ...
French onion soup. French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar ...
