New Europe College Europa Program Yearbook 2006-2007
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Meniu Sunt Pregãtite La Comandã De Cãtre Bucãtarii Noştri
SPECIALITATEA CASEI / HOUSE’S SPECIALTY Vrãbioarã de vitã frãgezita cu sos Amore (vrãbioara vitã, sos Amore) 59 Beef sparrow tender with Amore sauce SPECIALITATEA BUCǍTARULUI / THE CHEF'S SPECIALTY Trio de raţã (ficat raţã la tigaie, pulpã raţã la cuptor, piept de raţã la grãtar, sos fructe de pãdure) 99 Trio duck (duck liver at pan, leg of duck baked and grilled duck with berries sauce) SPECIALITATEA BUCǍTǍRESEI / THE WOMEN CHEF'S SPECIALTY Simfonie fructe de mare Amore (midii pane, creveţi în crustã, calamari la grãtar, inele calamari, caracatiţã, mix de salatã) 89 Amore Symphony with seafood (mussels, shrimp in the crust, grilled calamari, calamari rings, octopus, mixed salad) Toate produsele din meniu sunt pregãtite la comandã de cãtre bucãtarii noştri. De aceea ne cerem scuze pentru eventualele mici intârzieri. All items are prepared at orders by our chefs. That’s why we apologize for any possible minor delays. TARTAR Bifter tartar (muşchi de viţel, ou, condimente) Beef tartar (veal, egg, spices) 63 Tartar de somon cu icre de somon (somon proaspãt, condimente, castraveţi, ulei de mãsline) 63 Salmon tartar with Manciuria (fresh salmon, spices, cucumbers, olive oil) Tartar de ton (ton proaspãt, avocado, rosii, castravete, sos mascarpone) 63 Tuna Tartar (fresh tuna, avocado, tomatoes, cucumber, mascarpone sauce) STARTERE RECI / COLD STARTERS Burrata cu roşii, rucola, ulei de mãsline 33 Burrata with tomatoes, arugula, basil Carpacio ton (ton proaspãt, ghimbir, mix de salatã) 30 Carpacio tuna (fresh tuna, ginger, salad mix) Vitello tonnato -
Astrei Şi a Academiei Române, Până La 1918
CARTEA ROMÂNEASCĂ VECHE ÎN PREOCUPĂRILE ASTREI ŞI A ACADEMIEI ROMÂNE, PÂNĂ LA 1918 IOANOROS După înfrângerea Revoluţiei de la 1848-1849, în toate provinciile române au loc importante schimbări social-politice: instaurarea neoabsolu tismului (1849-1859), a liberalismului habsburgic (1860-1867), apoi, a dualismului austro-ungar, după 1867, în Transilvania; Unirea Principatelor şi constituirea statului naţional modern al României (1859), domnia septenală a lui Al. I. Cuza cu reformele ei; au loc războiul pentru independenţă (1877), proclamarea regatului României (1881) şi primul război mondial (1914-1916), culminând cu Marea Unire din 1918 şi, drept consecinţă imediată, făurirea statului naţional unitar România. Chiar şi o simplă rememorare aici a principalelor evenimente istorice petrecute de la mijlocul secolului al XIX-iea, până spre sfârşitul celei de-a doua decade a secolului al XX-iea, ne sugerează ca fiind perioada cu cele mai complexe transformări din istoria noastră, una în care mutaţiile istoriografice sunt semnificative pentru cultura unui stat modern, racordat la valorile ştiinţifice şi culturale europene. Cartea veche românească în preocupările ASTREI. Încă din timpul regimului neoabsolutist, în istoriografia ardeleană se produc mutaţii semnifica tive în ceea ce priveşte procesul de instituţionalizare, acestea constând, între altele, în întemeierea Asociaţiei pentru Literatura şi Cultura Poporului Român (1861), apariţia unor publicaţii specializate cu apariţie regulată ca „Transilvania" 1 (1868), organ al Astrei, şi „Archivu pentru filologie şi istorie" (1867-1870) • Deşi, ca scop iniţial al Astrei s-a pus „cultura şi dezvoltarea limbei şi 2 publicarea de cărţi folositoare" , ideea strângerii cărţilor vechi nu a fost 1 Pentru detalii asupra perioadei sub unghi instituţional şi istoriografic, vezi: I. -
Calendar Cultural 2011
CALENDAR CULTURAL 2011 OCTOMBRIE Octombrie este cea de-a doua lună din străvechiul calendar biblic, cea de-a zecea din calendarele reformate, cel iulian şi gregorian şi una dintre cele şapte luni gregoriene cu o durată de 31 de zile. Numele lunii octombrie (latină: October) vine de la cuvantul latinesc octo, opt, pentru ca luna octombrie era a opta lună în calendarul roman. Grecii numeau luna octombrie Pyanopsion. „Cu soarele azi galben ca fagurii de miere, în jurul meu se-nchide un măr boltit de mere. Din ram eu rup ca-n basme un măr de aur şi O, pom vrăjit de toamnă, nu poţi să mă reţii Prin ramuri desfăcute uşor de mâna mea, Zăresc comoara viei şi-odihna ei mă vrea. Sub un butuc de viţă rămân culcat pe spate – Privesc în gol la cerul cu ape neschimbate.” Ion Pillat - Brumărel In România, luna octombrie, popular, se numeste Brumărel. Fenomenele meteorologice care se produc în aceste săptămâni sunt definitorii pentru viitor, pe de o parte, şi impun desfăşurarea anumitor activităţi agricole, pe de altă parte. Aşa cum îi spune şi numele, în această perioadă „începe a bruma, încep a cădea brumele cele mici.” Într-o versificaţie populară se arată că: „Brumărel e necăjos şi suflă rece/ Pe unde merge, el pârleşte/ Copacii verzi îi goleşte./ Bruma cade pe ogoare,/ Holdele îs de mult în hambare/ Leneşii tremură de frică / Şi pielea le-o înfurnică” Sărbătorile din această lună se încadrează, din punctul de vedere al meteorologiei populare, unui timp de tranzitie. Astfel, în această lună întâlnim fel de fel de practici specifice perioadei de trecere de la toamnă la iarnă, toate acestea fiind incorporate în sărbători precum: 1 octombrie: Sf. -
From Periphery to Centre.The Image of Europe at the Eastern Border of Europe
Munich Personal RePEc Archive From Periphery to Centre.The Image of Europe at the Eastern Border of Europe Şipoş, Sorin and Moisa, Gabriel and Cepraga, Dan Octavian and Brie, Mircea and Mateoc, Teodor University of Oradea, Romania, University of Padova, Italy 2014 Online at https://mpra.ub.uni-muenchen.de/59276/ MPRA Paper No. 59276, posted 15 Oct 2014 12:04 UTC Edited by: Sorin Şipoş, Gabriel Moisa, Dan Octavian Cepraga, Mircea Brie, Teodor Mateoc From Periphery to Centre. The Image of Europe at the Eastern Border of Europe Editorial committee: Delia-Maria Radu Roxana Ivaşca Alexandra Bere Ionuţ Ciorba CONTENTS Sorin ŞIPOŞ, Dan Octavian CEPRAGA, From Periphery to Centre. The Image of Europe at the Eastern Border of Europe ………..………..… 5 I. PERIPHERY VIEWED FROM THE CENTRE …………………..… 13 Lorenzo RENZI, «Terra Romena» ……………………………………..… 15 Ion Alexandru MIZGAN, The Crusades – Cause of Tension between Eastern and Western Europe ………………………………………...…..…21 Florin DOBREI, Transylvanian “Schismatics”, “Heretics” and “Infidels” in the Vision of 13th-16th Century Catholic Europe ……………………..… 47 Ioan-Aurel POP, 16th Century Venetian Bailiffs‟ Reports on Realities in the Ottoman Empire …………………………………………………..… 61 Ion EREMIA, A False Theory Still Persists at the Eastern Border of Latinity .. 76 Delia-Maria RADU, From Centre to the Periphery and the Other Way Round ………………………………………………………..……..… 88 Teodor MATEOC, Identity and Race. The Problem of Otherness in Contemporary Cultural Studies …………………………………...……..…96 II. SELF-IMAGES AT EUROPE’S EASTERN BORDERS -
Handling Old Transylvanian Apple Variety Names in Translation
ACTA UNIVERSITATIS SAPIENTIAE, PHILOLOGICA, 8, 3 (2016) 61–83 DOI: 10.1515/ausp-2016-0032 Handling Old Transylvanian Apple Variety Names in Translation Imola Katalin NAGY Sapientia Hungarian University of Transylvania Faculty of Technical and Human Sciences Department of Applied Linguistics, Târgu-Mureş nimolkat@gmail .com Abstract. This paper is related to the problems of translating horticultural terms and names . We deal with the translation issues of botanical names in general, then we focus on some old apple varietal names (Pónyik, Batul, Tányéralma, etc.) and the way these names are treated in English/Romanian texts . We also present some aspects related to the historical background of name giving and pomology . Our aim is to identify the main tendencies of such names in scientific writings and other types of texts. Prior to the publication of the Cultivated Code in the 1950s, the situation of varietal names was rather ambiguous, and sometimes several varietal names were circulating for the very same fruit variety or cultivar . That is why today we still talk about synonymy and translation in the field of variety names despite the fact that the Code stipulates a preference for non-translation . We also attempt to analyse the etymological implications of the above mentioned apple variety names, as especially Pónyik and Batul are equally claimed by Hungarian and Romanian pomologists . Keywords: apple variety, botanical taxonomy, Pónyik, Batul, traditional Transylvanian apple varieties, translation, synonymy, etymology Introduction In Europe, the 16th-17th centuries brought about a development in agricultural and horticultural activities . Yet, formal agricultural training or research was not available until 1796, when a special academy was founded in Hungary, in the town of Keszthely . -
MD-Document-E2eaaf0c-Bc85-46Ab
COPERTO € 1,50 DOLMADAKIA Mousaka € 8,00 Polpette vegetariane 6 pz. € 8,00 (Sformato di melanzane, patate, ragù di carne, besciamella) (melanzane, patate, zucchine) Kolokithopita € 8,00 Flogeres € 8,00 (Sformato di zucchine e feta) (Sfoglia ripiena di formaggio e prosciutto cotto) Sformato di patate e formaggi € 8,00 Pita e Burekia € 8,00 (Sfoglia ripiena al forno) Pasticcio € 7,00 (Pasta al forno con ragù di carne, salsa di pomodoro, besciamella) Briam € 7,00 (Misto di ortaggi) Imam € 7,00 (Melanzane vegetariane) Dolmadakia € 7,00 (Involtini di foglie di vite con riso) Papuciakia € 7,00 (Melanzane ripiene di ragù di carne e besciamella) Lahanodolmades € 8,00 (Involtini di foglie di verza con carne di vitello in salsa di limone) Gemista € 8,00 (Pomodori e peperoni con riso e spezie) Lahanodolmades vegetariano € 7,00 (Involtini di foglie di verza con riso e pinoli in salsa di limone) Pikilia vegetariana € 13,00 GEMISTA (piatto composto da formaggi greci misti, salse e verdure) Legumi € 7,00 MOUSAKA le nostre SPECIALITÀ SPECIALITÀ DI CARNE € 8,00 Tutti i piatti di carne sono previsti di contorno HIRINO KRASATO Hirino Krasato (Spezzatino di carne di maiale al vino) Hirino Lemonato (Spezzatino di carne di maiale al limone) Hirino con funghi Keftedes (Spezzatino di carne di maiale con funghi) (Polpette fritte speziate) Tas Kebab Straccetti di pollo con zucchine e feta (Spezzatino di carne di vitello) Bocconcini di pollo al limone e zafferano Sutzukakia (Polpette di carne di vitello al forno speziate al cumino e cannella) Rollò Bekrimeze (Polpettone -
Harvard Ukrainian Studies
HARVARD UKRAINIAN STUDIES Volume V Number 3 September 1981 : ‘: : : Ukrainian Research Institute Harvard University Cambridge, Massachusetts Copyright 1981, by the President and Fellows of Harvard College All rights reserved ISSN 0363-5570 Published by the Ukrainian Research Institute of Harvard University, Cambridge, Massachusetts, U.S.A. Printed by the Harvard University Printing Office Typography by Brevis Press, Cheshire, Conn. CONTENTS ARTICLES Intolerance and Foreign Intervention in Early Eighteenth- Century Poland-Lithuania 283 L. R. LEWITFER The Political Reversals of Jurij Nemyry 306 JANUSZ TAZBIR The Staging of Plays at the Kiev Mohyla Academy in the Seventeenth and Eighteenth Centuries 320 PAULINA LEWIN DOCUMENTS Ukrainian Hetmans’ Universaly 1678-1727 at the Lilly Library of Indiana University 335 BOHDAN A. STRUMINSKY NOTES AND COMMENT A Note on the Relationship of the Byxovec Chronicle to the Galician-Volhynian Chronicle 351 GEORGE A. PERFECKY The Origin of Taras Triasylo 354 GEORGE GAJECKY DISCUSSION Observations on the Problem of "Historical" and "Non- historical" Nations 358 IVAN L. RUDNYFSKY Some Further Observations on "Non-historical" Nations and "Incomplete" Literatures: A Reply 369 GEORGE 6. GRABOWICZ REVIEWS Bohdan S. Wynar, Doctoral Dissertations on Ukrainian Topics in English Prepared during the Years 1928-1978; Christine L. Gehrt Wynar, The Ukrainian American Index: The Ukrainian Weekly 1978 and 1979 Patricia Polansky 389 Leopold H. Haimson, ed., The Politics of Rural Russia: 1 905-1914 Bohdan Chomiak 390 Seppo Zetterberg, Die Liga der Fremdvölker Russlands, 1916-1918 Lawrence Wolff 393 Roy A. Medvedev, The October Revolution, trans. George Saunders R. C. Elwood 396 R. W. Davies, The Industrialization of Soviet Russia, vol. -
TODAY Murder 'I'm Sorry'
W"^ Elestlanft (JDbsmrcr VOLUME 28 NUMBER 39 MONDAY, OCTOBER 26,1992 • WESTLAND, MICHKJAN . 40 PAGES FIFTY CENTS 199? SuDur|jan ComrrjumcaliQns Corporation IN THE PAPER Murder 'I'm sorry' Ian Cowen admitted he was sorry for the sequence of "Now there's a child out there who judge, adding later, "The only way I- TODAY events that led to the fatal shooting of a young man, will not have a father to look up to," . can change all this, is by carrying out Cowen said. the goals that I'have set for myself." whose girlfriend delivered a baby after his death. Cowen's statement came as he pleaded with Detroit Recorder's If sentenced as a juvenile, Cowen Cowen is urging a judge to sentence him in the murder said he can continue his high school Fall bargains: A Westland special conspiracy case as a juvenile, not an adult. •Judge Denise Page Hpod to sentence him as a juvenile, not as an adult. studies in the juvenile system and education center had plenty of Hood's decision, expected Wednes plan for college courses. He had .at tended John Glenn High School be bargains for early Christmas BY DARHELL CLEM day, could mean the difference be to grow up without a father," Cowen fore his arrest. shoppers. /3 A STAFF WRITER said in court. tween a long or lifetime prison term, Ian Bruce Cowen, 17, expressed re Cowen and three other Westland or a second chance for Cowen by the Moreover, Cowen said he could morse Friday that the child of the teens have been accused of conspiring time he's 21. -
Common Guidebook on Eco-Innovation
Common Guidebook on Eco-Innovation Project co-funded by European Union funds (ERDF and IPA) Contact: [email protected] WP5 Output 5.1 Guidelines for transfer of ecoinnovations Project number DTP1-291-1.1 Title of the project Eco-innovatively connected Danube Region (EcoInn Danube) Version Final Authors Centrum vedecko-technických informácií SR , SLOVENSKO (LP SCSTI) Търговско-промишлена палата – Враца, BULGARIA, (ERDF PP1 CCI-VRATSA) Energy Agency of Savinjska, Šaleška and Koroška Region, SLOVENIJA (ERDF PP2 KSSENA) Digitális Jólét Nonprofit Kft., MAGYARORSZÁG (ERDF PP3 Digitális Jólet) Bwcon GmbH, DEUTSCHLAND (ERDF PP4 bwcon) BIC Brno spol. s r.o., Podnikatelské a inovační centrum, ČESKÁ REPUBLIKA (ERDF PP6 BIC Brno) Univerzita Komenského v Bratislave, Vedecký park, SLOVENSKO (ERDF PP9 CUSP) VYSOKÉ UČENÍ TECHNICKÉ V BRNĚ, ČESKÁ REPUBLIKA (ERDF PP10 BUT) Somogy Megyei Vállalkozói Központ Alapítvány, MAGYARORSZÁG (ERDF PP11 SMVKA) Economica Institut für Wirtschaftsforschung, ÖSTERREICH (ERDF PP12 ECONOMICA) Javna ustanova za razvoj Međimurske županije REDEA, HRVATSKA (ERDF PP13 PI REDEA) Područna privredna komora Banja Luka, BOSNIA AND HERZEGOVINA (IPA PP1 CCI BL) Regionalni centar za društveno – ekonomski razvoj Banat Doo, SERBIA (IPA PP2 RDA BANAT) Date 31 May 2019 Front picture by: ©WDGPhoto/Fotky&Foto Common Guidebook on Eco-Innovation 3 Introduction Perhaps you are a scientist with a bright new idea, wondering what to do next. Perhaps you are an entrepreneur with a brilliant business plan and need to find financing. Or perhaps you are an entrepreneur in a field where a transition to more environmentally friendly approach would do wonders for our world, and you need to find the right research partners to help you make that transition. -
Christian Church8
www.ssoar.info From periphery to centre: the image of Europe at the Eastern Border of Europe Şipoş, Sorin (Ed.); Moisa, Gabriel (Ed.); Cepraga, Dan Octavian (Ed.); Brie, Mircea (Ed.); Mateoc, Teodor (Ed.) Veröffentlichungsversion / Published Version Konferenzband / collection Empfohlene Zitierung / Suggested Citation: Şipoş, S., Moisa, G., Cepraga, D. O., Brie, M., & Mateoc, T. (Eds.). (2014). From periphery to centre: the image of Europe at the Eastern Border of Europe. Cluj-Napoca: Ed. Acad. Română. https://nbn-resolving.org/urn:nbn:de:0168- ssoar-400284 Nutzungsbedingungen: Terms of use: Dieser Text wird unter einer CC BY Lizenz (Namensnennung) zur This document is made available under a CC BY Licence Verfügung gestellt. Nähere Auskünfte zu den CC-Lizenzen finden (Attribution). For more Information see: Sie hier: https://creativecommons.org/licenses/by/4.0 https://creativecommons.org/licenses/by/4.0/deed.de Edited by: Sorin §ipo§, Gabriel Moisa, Dan Octavian Cepraga, Mircea Brie, Teodor Mateoc From Periphery to Centre. The Image of Europe at the Eastern Border of Europe Editorial committee: Delia-Maria Radu Roxana Iva^ca Alexandra Bere IonuJ Ciorba Romanian Academy Center for Transylvanian Studies Cluj-Napoca 2014 Descrierea CIP a Bibliotecii Nationale a României From periphery to centre : the image of Europe at the Eastern border of Europe/ Sorin Çipoç, Gabriel Moisa, Dan Octavian Cepraga, Mircea Brie (ed.). - Cluj-Napoca : Editura Academia Românâ. Centrul de Studii Transilvane, 2014 ISBN 978-973-7784-97-1 I. Çipoç, Sorin (ed.) II. Moisa, Gabriel (ed.) III. Cepraga, Dan Octavian (ed.) IV. Brie, Mircea (ed.) 930 Volume published with the support of Bihor County Council The volume gathers the papers presented at the international symposium From Periphery to Centre. -
The Project Gutenberg Ebook of the Secret Adversary, by Agatha Christie
file:///C|/Documents%20and%20Settings/1/Desktop/1155.txt The Project Gutenberg EBook of The Secret Adversary, by Agatha Christie This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: The Secret Adversary Author: Agatha Christie Posting Date: September 14, 2008 [EBook #1155] Release Date: January, 1998 Language: English Character set encoding: ASCII *** START OF THIS PROJECT GUTENBERG EBOOK THE SECRET ADVERSARY *** Produced by Charles Keller THE SECRET ADVERSARY By Agatha Christie TO ALL THOSE WHO LEAD MONOTONOUS LIVES IN THE HOPE THAT THEY MAY EXPERIENCE AT SECOND HAND THE DELIGHTS AND DANGERS OF ADVENTURE file:///C|/Documents%20and%20Settings/1/Desktop/1155.txt (1 of 263)22.07.2011 11:33:50 file:///C|/Documents%20and%20Settings/1/Desktop/1155.txt CONTENTS Prologue I The Young Adventurers, Ltd. II Mr. Whittington's Offer III A Set Back IV Who Is Jane Finn? V Mr. Julius P. Hersheimmer VI A Plan of Campaign VII The House in Soho VIII The Adventures of Tommy IX Tuppence Enters Domestic Service X Enter Sir James Peel Edgerton XI Julius Tells a Story XII A Friend in Need XIII The Vigil XIV A Consultation XV Tuppence Receives a Proposal XVI Further Adventures of Tommy XVII Annette XVIII The Telegram XIX Jane Finn XX Too Late XXI Tommy Makes a Discovery XXII In Downing Street XXIII A Race Against Time XXIV Julius Takes a Hand XXV Jane's Story XXVI Mr. -
Master Menus
The Bayside Pantry Greek Style Buffet Spread at The Bayside Pantry A delicious and satisfying experience. Every Wednesday in April from 18h00 - 22h00 Book Now! Per Person R149.00 Soup of the Day Chicken Soup Avgolemono Egg, lemon and chicken soup Hortosoupa Vegetable soup with pasta Freshly Baked Country Loaf and Rosemary Rolls Falafel Toasted Crispy Pita Bread Dips and Sauces Tirokafteri Feta spread with roasted peppers and garlic Tzatziki Cucumber, Greek yoghurt and garlic Salads Build your own Greek village salad Romaine lettuce Herbed iceberg lettuce Cherry tomatoes Marinated calamata olives Creamy feta Cucumber Sliced red onion Assorted fresh peppers Artichokes Lemon chicken strips Pickled cauliflower Dressings Traditional Greek dressing Cucumber herb dressing Spicy Mediterranean vinaigrette Spiced Carrot Salad Mediterranean Chickpea Salad Lentil Salad with Roasted Peppers and Feta Orzo Salad Watermelon, Feta, Rocket and Black Pepper Cauliflower and Radicchio Salad with Lemon Dressing Cold Starter Platters Mixed Mussels in a Garlic and Lemon Sauce with Tomato Concasse Smoked Mackerel Plaki Spetsofai Sausage with Peppers and Tomato Sauce Chicken Fingers in a Yoghurt Crust Kolokithakia Tiganita Crispy fried zucchini Mikrolimano Fish Tavern (Grill Station) Fresh Sardines in a Lemon Chilli Marinade Baby Calamari Steaks with an authentic Greek Marinade Catch of the Day Served with: Fresh Lemon Red onion and tomato in balsamic Pizza Traditional Greek Pizza With feta, tomatoes, red onion and olives Ancient Greek Pita Station Greek Pita Station