Spanish Open Dictionary by Alfredo Edgardo Alvarez Ahumada VOL4
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
English Translation of the German by Tom Hammond
Richard Strauss Susan Bullock Sally Burgess John Graham-Hall John Wegner Philharmonia Orchestra Sir Charles Mackerras CHAN 3157(2) (1864 –1949) © Lebrecht Music & Arts Library Photo Music © Lebrecht Richard Strauss Salome Opera in one act Libretto by the composer after Hedwig Lachmann’s German translation of Oscar Wilde’s play of the same name, English translation of the German by Tom Hammond Richard Strauss 3 Herod Antipas, Tetrarch of Judea John Graham-Hall tenor COMPACT DISC ONE Time Page Herodias, his wife Sally Burgess mezzo-soprano Salome, Herod’s stepdaughter Susan Bullock soprano Scene One Jokanaan (John the Baptist) John Wegner baritone 1 ‘How fair the royal Princess Salome looks tonight’ 2:43 [p. 94] Narraboth, Captain of the Guard Andrew Rees tenor Narraboth, Page, First Soldier, Second Soldier Herodias’s page Rebecca de Pont Davies mezzo-soprano 2 ‘After me shall come another’ 2:41 [p. 95] Jokanaan, Second Soldier, First Soldier, Cappadocian, Narraboth, Page First Jew Anton Rich tenor Second Jew Wynne Evans tenor Scene Two Third Jew Colin Judson tenor 3 ‘I will not stay there. I cannot stay there’ 2:09 [p. 96] Fourth Jew Alasdair Elliott tenor Salome, Page, Jokanaan Fifth Jew Jeremy White bass 4 ‘Who spoke then, who was that calling out?’ 3:51 [p. 96] First Nazarene Michael Druiett bass Salome, Second Soldier, Narraboth, Slave, First Soldier, Jokanaan, Page Second Nazarene Robert Parry tenor 5 ‘You will do this for me, Narraboth’ 3:21 [p. 98] First Soldier Graeme Broadbent bass Salome, Narraboth Second Soldier Alan Ewing bass Cappadocian Roger Begley bass Scene Three Slave Gerald Strainer tenor 6 ‘Where is he, he, whose sins are now without number?’ 5:07 [p. -
Diadem Gold Mining Co
aiyiM iwaftwfiFBywiwftBiaww1' 1,,iw Mf MJff Wednesday, May i, 1901 THE SUMPTER MINER Diadem Gold Mining Co. : OFFICERS Mines Situated on Green- This Mine is Working j President J. H. ROBBINS J Every Day j Mayor of Sumpttr a. N.C.RICHARDS horn Mountain Attorney (Uw J This Mine is a Shiping Sec'y and Treas...OTTO HERLOCKER Baker County Mine i4 At. Cathltr First Bank ol Sumpttr f Directors J. H. Robblns, N. C. J The Baker Cl!y SamplInK Works Richards, E. M. Anderson, M. D. gives the following returns (or two Supt. of Mines... DAVID O'NEIL small shipments: Lot 68-1- . 253 sacks X Of Iter P, O.. Baker County, Oregon 1,000,000 SHARES of ore, dry weight, 13,06) pounds. In addition to the officer of the company Z Gold, 7 ounces; silver, 940 ounces. J among the atockholderi are: Hon. Lee Mantle, T : PAR VALUE $1 00 EACH Gold per oz, $20; treatment cost 98. late IT. S. Senator, Hutte, Montana: Tho. R. Net price per Freight, Hindi, County Treasurer, Butte, Montana; I ton, 130.50. late of Hon. John F. Forbes, Attorney-at-La- Butte; Zi a 97 per ton. Net value lost, 9800,24. Chas. S. Warren, Speculator, Butte; los. F. Par-- T Lot No. 102. 378 sack ore; dry dee, Miner, Phllllpsburg, Montana; H. M. Grant, weight, 18,810. Gold, 6.20 ounces; Insurance Adfuster, Portland; Geo. W, McDow- - ell, Broker Portland; CB. Richardson, Contrac- - Home Office silver, q ounces; gold $20 per ounce. tor, Walla. Walla, Wash.; Hector McRea. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
2009 Goat Meat Recipes
GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs. -
A Paratextual Analysis of Nurturing Opera Audiences: Transmedia Practices, Interactivity and Historical Interpretation in the We
. Volume 16, Issue 1 May 2019 A paratextual analysis of Nurturing Opera Audiences: Transmedia practices, interactivity and historical interpretation in the Welsh National Opera’s promotion of the ‘Tudors Trilogy’1 Rachel Grainger and Márta Minier, University of South Wales, UK Abstract: This article examines contemporary opera marketing strategies in the context of paratextuality and transmedia storytelling using the case study of the Welsh National Opera’s (WNO) 2013 ‘Tudor trilogy’ (Anna Bolena, Maria Stuarda, Roberto Devereux by Gaetano Donizetti). The WNO’s marketing, and education & outreach campaigns for their Tudor opera performances build on the contemporary manifold ‘presence of the past in British society’ (Wright 2009: ix) and the widespread use of technologically aided branding in the arts world. We will argue that the WNO’s creative and heritagising recourse to the Tudor period as ‘usable past’ (Jordanova 2006, Smith 1997: 37) and ‘playable past’ (Kapell and Elliott 2013: 362) not only determines the main branding context for the performed opera trilogy as a cultural product but that there is also a lucrative case of one brand supporting another: the Tudor brand as a phenomenon of contemporary retro-culture bolstering the WNO brand as a not exclusively upper class but accessible and chic brand. WNO’s Tudors performance cluster is a project where significant agencies and configurations of the contemporary heritage industry converge: high opera meets Tudormania, digital marketing company Yello brick and the National Trust as -
From the Garden of Eden to the New Creation in Christ : a Theological Investigation Into the Significance and Function of the Ol
The University of Notre Dame Australia ResearchOnline@ND Theses 2017 From the Garden of Eden to the new creation in Christ : A theological investigation into the significance and function of the Old estamentT imagery of Eden within the New Testament James Cregan The University of Notre Dame Australia Follow this and additional works at: https://researchonline.nd.edu.au/theses Part of the Religion Commons COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 WARNING The material in this communication may be subject to copyright under the Act. Any further copying or communication of this material by you may be the subject of copyright protection under the Act. Do not remove this notice. Publication Details Cregan, J. (2017). From the Garden of Eden to the new creation in Christ : A theological investigation into the significance and function of the Old Testament imagery of Eden within the New Testament (Doctor of Philosophy (College of Philosophy and Theology)). University of Notre Dame Australia. https://researchonline.nd.edu.au/theses/181 This dissertation/thesis is brought to you by ResearchOnline@ND. It has been accepted for inclusion in Theses by an authorized administrator of ResearchOnline@ND. For more information, please contact [email protected]. FROM THE GARDEN OF EDEN TO THE NEW CREATION IN CHRIST: A THEOLOGICAL INVESTIGATION INTO THE SIGNIFICANCE AND FUNCTION OF OLD TESTAMENT IMAGERY OF EDEN WITHIN THE NEW TESTAMENT. James M. Cregan A thesis submitted for the degree of Doctor of Philosophy at the University of Notre Dame, Australia. School of Philosophy and Theology, Fremantle. November 2017 “It is thus that the bridge of eternity does its spanning for us: from the starry heaven of the promise which arches over that moment of revelation whence sprang the river of our eternal life, into the limitless sands of the promise washed by the sea into which that river empties, the sea out of which will rise the Star of Redemption when once the earth froths over, like its flood tides, with the knowledge of the Lord. -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
Braising V3 12/22/09 11:24 AM Page 2 6037 Ws Braising V3 12/22/09 11:24 AM Page 3
6037 ws Braising_v3 12/22/09 11:24 AM Page 2 6037 ws Braising_v3 12/22/09 11:24 AM Page 3 January 10, 2010 Ingredients for Spanish-Style Braised Benefits of All-Clad d5 Spanish-Style Braised Chicken Chicken Bone-in chicken infuses the most flavor in a stewpot, emerging succulent after With great cooking in mind, Williams- Essential Cooking 1 chicken, about 4 lb., cut into Sonoma has worked exclusively with braising. The flavors of Spain—smoky paprika, dry sherry and bold green olives— 10 pieces All-Clad—the leader in bonded combine in this hearty dish. 1 cookware—to create a new cookware Technique: Braising ⁄2 tsp. kosher salt, plus more, to taste 1 1 line that encompasses the latest Season the chicken with the ⁄2 tsp. salt and the ⁄4 tsp. pepper. 1 ⁄4 tsp. freshly ground pepper, plus technology to make your cooking In a large Dutch oven or deep sauté pan over medium-high heat, warm the olive more, to taste better than ever. Good cooking begins with high-quality ingredients and well-made cookware and tools, so knowing how to select the best ingredients and determine the right tools oil. Working in batches, brown the chicken on all sides, about 6 minutes per 1 Tbs. extra-virgin olive oil By adding more layers than what is to use in the kitchen is key. batch. Transfer to a platter. Add the onion, bell pepper and garlic, reduce the heat 1 yellow onion, chopped typically found in traditional three-ply to medium and sauté until the onion has softened, about 5 minutes. -
COOKERY PROCESSES (COOKING METHODS) a Lot of Cooking
COOKERY PROCESSES (COOKING METHODS) A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are: a) Boiling b) Poaching c) Stewing d) Braising e) Steaming f) Baking g) Roasting h) Pot roasting i) Grilling j) Shallow Frying k) Deep Frying l) Microwaving 1. Boiling www.astro.su.se/.../small_500/Boiling_water.jpg 1.1 Definition Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. 1.2 Methods Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers. 1.3 Advantages a) older, tougher joints of meat can be made palatable and digestible b) appropriate for large-scale cookery - 2 - c) economic on fuel d) nutritious, well flavoured stock is produced e) labor saving, requires little attention f) safe and simple g) maximum colour and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum 1.4 Disadvantages a) foods can look unattractive b) it can be slow c) loss of soluble vitamins in the water 1.5 Examples of foods which might be cooked by boiling - stocks (beef, mutton, chicken, fish) - sauces (brown, white, curry) - glazes (fish, meat) - soup (tomato, lentil) - farinaceous (pasta) - fish (cod, salmon) - meat (beef, leg of mutton) - vegetables (carrots, cabbage, potatoes). -
Outer Garments: Copes, Cloaks and Mantles
CHAPTER 2 Outer Garments: Copes, Cloaks and Mantles Introduction was very much the province of the highest ranks, secular or ecclesiastical, in Europe. The cope is a form of vestment which has changed very In its ecclesiastical history the earliest use of the little over the centuries. It originated (like the chasuble, cope seems to have been as a hooded garment worn see chapter 3) from a Roman garment, the earliest form by monks and priests in church, probably for warmth of which was not particularly grand, called the paenula. and for protection against the weather. The Catholic This was a semi-circular cloak, open down the front, Encyclopedia notes some interesting eighth- to ninth- worn as everyday clothing by the ordinary citizen, and century mentions of a garment called a cappa (still an apparently by women and the upper classes as a pro- alternative name for a cope) which make clear that tection from the weather when travelling. This latter some were indeed everyday cloaks, others more suit- version could be made of splendid rather than merely able for liturgical wear – and in one instance that the practical material, and it was this which gradually, in garment called by some a cuculla (cowl) was the same fact very slowly, became part of ecclesiastical dress, and as that called by others a cappa, and was part of monas- even more slowly developed a ceremonial use. Because tic dress.1 This casts an interesting light on the ultimate of its originally protective function it was usually volu- origins of the Franciscan cowl of later centuries (see the minous, so that it could be wrapped around the body cowl of St Francis of Assissi, 4.4). -
Subducted Carbonates, Metasomatism of Mantle Wedges, and Possible Connections to Diamond Formation: an Example from California
American Mineralogist, Volume 90, pages xxx–xxx, 2005 Subducted carbonates, metasomatism of mantle wedges, and possible connections to diamond formation: An example from California MIHAI N. DUCEA,1,* JASON SALEEBY,2 JEAN MORRISON,3 AND VICTOR VALENCIA1 1University of Arizona, Department of Geosciences, Tucson, Arizona 85721, U.S.A. 2California Institute of Technology, Division of Geological and Planetary Sciences, Pasadena, California 91125, U.S.A. 3University of Southern California, Department of Earth Sciences, Los Angeles, California 90089, U.S.A. ABSTRACT We investigated calcite globules and veins in two spinel-garnet peridotite xenoliths from the sub- Sierra Nevada mantle. The studied xenoliths were entrained in a Miocene (11 Ma) volcanic plug. These carbonates are associated spatially with silicate glass inclusions, suggesting that they are primary inclusions—inclusions that formed at high temperature in the mantle and not at or close to the Earthʼs surface. The host peridotites represent samples of the lithospheric mantle wedge beneath the Meso- zoic California magmatic arc, as indicated by radiogenic isotopic ratios measured on clinopyroxene 87 86 separates [ Sr/ Sr(11 Ma) = 0.7058–0.7061, εNd (11 Ma) = –1.9 to –0.7]. Mineral chemistry of the peridotite major phases is typical of a mantle section that was depleted of melt. The δ18O values of olivine and orthopyroxene from the two samples are also typical of mantle rocks (δ18O = 6–6.5‰). In contrast, calcite veins have δ18O of 18–20‰ and δ13C of –14‰, arguing for a subducted sedimentary origin for these carbonates. Presumably, the carbonates were expelled from the downgoing slab and fluxed into the overlying mantle wedge as CO2- or CO2-H2O-rich fluids or melts.