Reach for the stars at the Euro Space Center. Find out everything you need to know about space — from the origins (起源) of the universe to the future space exploration plans. Light, sound and special effects help to bring your space journey to life. Throughout your tour, our specially trained guides will answer your questions and provide you with any information you require.

    Begin your tour with our exhibition about the planets, then move on to the Space Laboratory and see some of the experiments carried out in space. Visit our international space station, where you can climb into our full-scale Space Shuttle model and experience life on board as an astronaut.

    You will know all about space by now and to help you further, our Space Center astronaut will tell you about how young people train as astronauts in our own training school. Finally, you can watch our amazing Space Show in our IMAX cinema, which will help you understand everything you have learned during your visit better.

    Outside we have an outdoor exhibition including a giant solar system, full-size rocket models and outdoor games. Don't worry if it rains — much of this is under cover.

    After that, why not visit our restaurant Resto Space for food and drink on a space theme? And don't forget our Space Shop, offering you a lot of gifts to take home.

    The Euro Space Center is open every day during school holidays, and also during other times except Mondays. Opening times are 10:00-5:00. For entrance fees, call our booking service on + 32-61-650133. Or you can email us for up-to-date entry information at info@eurospacecenter.be.

    How can we reduce the risk?

    There are four general approaches to dealing with volcanic dangers. We can try to keep the danger from occurring—often an impossible task. We can try to change its path or reduce its impact on existing development. We can take steps to protect future development. We can also do our best to have disaster response plans in place before they are needed.

    Removing the Threat

    Clearly, there is no way to stop an eruption. We can, however, attempt to reduce the eruption's effects by strengthening structures, for example, building protective works such as walls to make lava (熔岩) flow away from developed areas. Such efforts can be and have been successful, but are of limited use in a large-scale eruption.

    Planning for the Future

    Protecting future development from volcanic dangers is a simple task. Before building houses, we should judge the risk. If the risk seems too great, a safer location should be found. This type of planning is very effective, but all too often, people are drawn to the lush(葱郁的)，rolling land of a quiet volcano.

     Disaster Preparedness (预案)

    When a volcano comes to life, a few weeks may not be enough time to avoid a tragedy. Planning is the key to saving lives. Well before the warning signs occur, people must be educated about volcanic dangers. Escape plans must be in place. Communication between scientists, officials, the media, and the general public should be practiced. Emergency measures must be thought out and agreed upon.

    If you doubt the importance of these efforts, take another look at past volcanic tragedies, such as the eruption of Nevado del Ruiz. Communication failures left the town of Armero unprepared for escape. When a deadly mudflow came down the slope (斜坡), 21,000 people—90 percent of the town's people—died.

Five years ago, when I taught art at a school in Seattle, I used Tinkertoys as a test at the beginning of a term to find out something about my students. I put a small set of Tinkertoys in front of each student, and said: "Make something out of the Tinkertoys. You have 45 minutes today - and 45minutes each day for the rest of the week."

    A few students hesitated to start. They waited to see the rest of the class would do. Several others checked the instructions and made something according to one of the model plans provided. Another group built something out of their own imaginations.

    Once I had a boy who worked experimentally with Tinkertoys in his free time. His constructions filled a shelf in the art classroom and a good part of his bedroom at home. I was delighted at the presence of such a student. Here was an exceptionally creative mind at work. His presence meant that I had an unexpected teaching assistant in class whose creativity would infect（感染）other students.

Encouraging this kind of thinking has a downside. I ran the risk of losing those students who had a different style of thinking. Without fail one would declare, "But I'm just not creative."

"Do you dream at night when you're asleep?"

"Oh, sure."

"So tell me one of your most interesting dreams." The student would tell something wildly imaginative. Flying in the sky or in a time machine or growing three heads. "That's pretty creative. Who does that for you? "

"Nobody. I do it."

"Really-at night, when you're asleep?"

"Sure."

"Try doing it in the daytime, in class, okay?"

    Proudly reading my words, I glanced around the room, only to find my classmates bearing big smiles on their faces and tears in their eyes. Confused, I glanced toward my stone-faced teacher. Having no choice, I slowly raised the report I had slaved over, hoping to hide myself. "What could be causing everyone to act this way?"

    Quickly, I flashed back to the day Miss Lancelot gave me the task. This was the first real task I received in my new school. It seemed simple: go on the Internet and find information about a man named George Washington. Since my idea of history came from an ancient teacher in my home country, I had never heard of that name before. As I searched the name of this fellow, it became evident that there were two people bearing the same name who looked completely different! One invented hundreds of uses for peanuts, while the other led some sort of army across America. I stared at the screen, wondering which one my teacher meant. I called my grandfather for a golden piece of advice: flip (掷) a coin. Heads—the commander, and tails—the peanuts guy. Ah! Tails, my report would be about the great man who invented peanut butter, George Washington Carver.

    Weeks later, standing before this unfriendly mass, I was totally lost. Oh well, I lowered the paper and sat down at my desk, burning to find out what I had done wrong. As a classmate began his report, it all became clear, "My report is on George Washington, the man who started the American Revolution." The whole world became quiet! How could I know that she meant that George Washington?

    Obviously, my grade was awful. Heartbroken but fearless, I decided to turn this around. I talked to Miss Lancelot, but she insisted: No re-dos; no new grade. I felt that the punishment was not justified, and I believed I deserved a second chance. Consequently, I threw myself heartily into my work for the rest of the school year. Ten months later, that chance unfolded as I found myself sitting in the headmaster's office with my grandfather, now having an entirely different conversation. I smiled and flashed back to the embarrassing moment at the beginning of the year as the headmaster informed me of my option to skip the sixth grade. Justice is sweet!

    Corals (珊瑚) are often described as undersea forests, but they are declining far more quickly than the Amazon. The coral reefs (礁) are likely to be among the first ecosystems to be wiped out by climate change.

    A temperature rise of just 1 to 2℃ can lead to the death of the algae (海藻) upon which corals depend, draining them of color and making the structure more fragile. These bleaching (脱色) events can be temporary if waters cool, but the more frequent they are and the longer they last, the greater the risk of damage is. But that's exactly what is happening. Bleaching was first observed in 1983. It was seen on a global level in 1998, then 2010, and then from 2015 to 2017. Most available scientific evidence tells us that unless we do something to limit warming to 1.5℃, we will lose 99% of the world's coral reefs in coming decades.

    But there are other threats beyond warming. Off the Philippine island of Palawan, its old reefs have been badly damaged by dirty water from the tourist holiday center, pollution from boats and overfishing. The area ought to be a shelter because it's one of the ocean regions most bearable to climate change. "Even here, we are losing our corals," said David Obura, chair of the Global Specialist Group in the International Union for the Conservation of Nature. "We need to reduce stress from overfishing, coastal development, pollution and tourism."

    "I'm a generation of scientists watching them disappear. It's very depressing," Obura said. "Above 1.5℃, in about 50 years, they will be a treasure of historic movies and pictures, but very little to see in real life. Children born today may be the last generation to see coral reefs in all their glory."

    Over the centuries the French have lost a number of famous battles with the British. However, they've always felt superior in the kitchen. France has for centuries had a reputation for cooking excellence, and Britain for some of the worst cooking in the world. But according to a recent survey, that reputation may no longer reflect reality.

    In the survey, 71% of the Britons said they cook at home every day, while only 59% of the French said they cook daily. British home cooks spend more time cooking each week and also produce a greater variety of dishes than French home cooks.

    The reaction in London was predictably enthusiastic. British food has greatly improved since the 1990s. Once upon a time, the menu for many family meals would have been roast beef, potatoes and over-cooked vegetables, but not now. Home cooks are experimenting with the huge range of ingredients now available in British supermarkets and are preparing all kinds of new dishes, using the cookbooks that sell millions of copies every year. As a result, there's much more diversity in British food now, compared to French food, which tends to be very traditional.

    Some French people say that the survey did not show the whole picture. They agree that during the week French women don't cook as much as they used to because most of them work and don't have much time. They tend to buy ready-made or frozen dishes, but many of them make up for it on the weekend. There's also a difference between Paris and the countryside. It's true that people in Paris don't cook much, but elsewhere, cooking is still at the heart of daily life.

    For many French people, opinions about British food have not changed. When Bernard Blier, the food editor at a magazine, was asked about British food, he replied: "I don't go out of my way to try it. It is not very refined. You can say that I'm not a fan at all."