Continuity and Social Transformation in Trickster Tales from Central Asia1
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Role of Microbes in Dairy Industry
Mini review Nutri Food Sci Int J Volume 3 Issue 3 - September 2017 Copyright © All rights are reserved by Anil Kumar DOI: 10.19080/NFSIJ.2017.03.555612 Role of Microbes in Dairy Industry Anil Kumar* and Nikita Chordia School of Biotechnology, Devi Ahilya University, India Submission: March 3, 2017; Published: September 22, 2017 *Corresponding author: Anil Kumar, School of Biotechnology, Devi Ahilya University, Khandwa Rd., Indore-452001,India, Email: Abstract Milk represents a good source of nutrients and liquid for hydration and is known to humanity thousands of years ago. The fermentation of milk provides a simple way to increase its shelf-life while improving its safety. Different strains of bacteria and fungi are used for fermentation of are used for coagulation of milk and thereafter, these can be processed for diverse products. milk in order to produce a wide variety of dairy products viz. curd, yogurt, cheese, kefir and kumis. The main bacteria are lactic acid bacteria that Introduction Since ancient times, dairy products have been part of human diet. These serve as good source of calcium, vitamin D, proteins coagulated under the influence of certain microorganisms. By producing bacteria. and other essential nutrients. These products also provide luck it was having harmless, acidifying type and non toxin- phosphorus, potassium, magnesium, and various vitamins viz. vitamin A (retinols), vitamin B12 (cyanocobalamin), and have been developed in all parts of the world each with its own Various types of fermented milks and derived products characteristic history. Their nature depends very much on using different microbial strains. Microbes ferment the the type of milk used, on the pre-treatment of the milk, on the riboflavin. -
Page 1 GE.19-05427 (E) 071119 081119 Committee Against Torture
United Nations CAT/C/KGZ/3 Convention against Torture Distr.: General 2 April 2019 and Other Cruel, Inhuman English or Degrading Treatment Original: Russian English, French Russian and or Punishment Spanish only Committee against Torture Third periodic report submitted by Kyrgyzstan under article 19 of the Convention pursuant to the optional reporting procedure, due in 2017*, ** [Date received: 31 January 2019] * The second periodic report of Kyrgyzstan (CAT/C/KGZ/2) was considered by the Committee at its 1192nd and 1195th meetings, held on 12 and 13 November 2013 (see CAT/C/SR.1192 and CAT/C/SR.1195). Having considered the report, the Committee adopted concluding observations (CAT/C/KGZ/CO/2). ** The present document is being issued without formal editing. GE.19-05427 (E) 071119 081119 CAT/C/KGZ/3 Introduction 1. The present report is being submitted pursuant to article 19 (1) of the Convention against Torture and Other Cruel, Inhuman or Degrading Treatment or Punishment. It was prepared in accordance with the general guidelines regarding the form and contents of periodic reports to be submitted by States parties. It includes information on the implementation of the concluding observations of the Committee against Torture (CAT/C/KGZ/CO/2), replies to the Committee’s list of issues (CAT/C/KGZ/QPR/3) and additional information on the implementation of the Convention. 2. The report was prepared by an inter-agency working group established by decision of the Coordinating Council on Human Rights, which made use of information received from the State Penal Correction Service, the Ministry of Internal Affairs, the Supreme Court, the State Committee on National Security, the State Committee on Defence, the Ministry of Health, the Ministry of Education and Science and the Ministry of Labour and Social Development. -
Carta Sol Y Melón
Menú Desayunos SÁNDUCHE TORTILLA DE HUEVO $ 6.900 Tortilla de huevo, jamón de cerdo ahumado y queso amarillo PANNECOOK $ 4.600 En corteza de pan con huevo, queso mozzarella, tomate, espinaca y salsa bechamel. WAFFLES $ 7.100 Bañados en confitura de frutos rojos o amarillos, jamón y queso crema. Cereales CEREAL CON LECHE Y FRUTA $ 5.200 Elije dos tipos de fruta y tu cereal favorito, acompañado de leche normal o leche deslactosada y semidescremada. Con leche deslactosada o semidescremada tiene un costo adicional de $300 ya a ESPECIAL $ 5.700 - LIGTH $ 6.700 p a Elije dos tipos de fruta y tu cereal favorito, bañados con P kumis o yogurt normal o light. PARFAIT $ 6.900 Opción saludable. Yogur griego, dos frutas a elec- ción, granola y miel. Combo menú Sopa del día, derretido de jamón y queso acom- pañado de papas chips y jugo en agua 12 Oz. $ 9.600 una o pció n s al ud a b Bowls l e PESCADO CRISPY $ 13.900 y Pescado blanco apanado, quinua, zanahoria, frijol blanco, c o aguacate, tomates cherry y vinagreta de naranja. n t u n GRIEGO $ 9.300 d e n Con nuestras koftas, garbanzos, orzo, tomate, cebolla t e encurtida, pepino y vinagreta de yogurt VEGGY ORZO $ 11.500 Tomate en cubos, queso campesino en cubos, champi- ñones, frijolitos blancos, zucchini en hilos, pesto y almendras. POLLO $ 14.000 e Filetes de pechuga asados, arroz amarillo, garbanzos, t a repollo morado, zanahoria, mango, aguacate y chia con c a vinagreta oriental. u g A Sopas TOMATE $ 3.100 PUERRO Y ZUCCHINI $ 3.100 ESPINACA Y BRÓCOLI $ 3.100 Ensaladas BARRA DE ENSALADA DE VERDURAS 500 GR $ 13.500 Disfruta de la frescura y variedad de nuestros ingedientes y arma tu ensalada como quieras. -
164 Characteristics of Kumis, Tan, Ayran As Products With
CHARACTERISTICS OF KUMIS, TAN, AYRAN AS PRODUCTS WITH TREATMENT PROPHYLACTIC PROPERTIES Ivanchenko K.O., Strilets O.P. Scientific supervisor: assoc. prof. Kaliuzhnaia O.S. National University of Pharmacy, Kharkiv, Ukraine [email protected] Introduction. Milk among other beverages has a special place as a permanent and the most important source of most vitamins, amino acids and higher fatty acids in nature. Aim. The aim of the study is to characterize of kumis, tan, ayran as product with treatment prophylactic properties. Materials and methods. We used the descriptive research method: literary and Internet sources that are freely available were analyzed. Results and discussion. Milk is not only one of the main food product, but also a widespread therapeutic and prophylactic remedy. Milk contains an almost all natural fat-soluble and water-soluble vitamins. An important role has the immune bodies contained in milk that increase the resistance of the organism to infectious diseases, what is especially important for children. Also dissolved proteins in the milk easily digested with proteolytic enzymes of the digestive tract. Depending on the content of fat, protein and some other factors, milk divided into different types and species. Milk products on the market could be classified according to the type of animal. In the whole world, has been used milk from variety of animals: cow's milk; goat; mare; sheep; camel; deer; buffalo. The most part of milk products on the world market is made from cow's milk. Mare milk is a small segment of the market of milk and dairy products, because milk yield for such animals are small, and even small production can be organized by farms with rooted traditions. -
About the Lexicon of Borrowed Layers of the Uzbek Language in the Works of Alisher Navoi
ISRA (India) = 4.971 SIS (USA) = 0.912 ICV (Poland) = 6.630 ISI (Dubai, UAE) = 0.829 РИНЦ (Russia) = 0.126 PIF (India) = 1.940 Impact Factor: GIF (Australia) = 0.564 ESJI (KZ) = 8.997 IBI (India) = 4.260 JIF = 1.500 SJIF (Morocco) = 5.667 OAJI (USA) = 0.350 QR – Issue QR – Article SOI: 1.1/TAS DOI: 10.15863/TAS International Scientific Journal Theoretical & Applied Science p-ISSN: 2308-4944 (print) e-ISSN: 2409-0085 (online) Year: 2020 Issue: 12 Volume: 92 Published: 25.12.2020 http://T-Science.org Gulbaxar Tavaldieva Institute of Chemistry and Technology Seniora Lecturer to Department of Technology Engineering, PhD, associate Professor, Tashkent, Uzbekistan ABOUT THE LEXICON OF BORROWED LAYERS OF THE UZBEK LANGUAGE IN THE WORKS OF ALISHER NAVOI Abstract: Each language develops and grows rich with the help of such internal possibilities as changing endings, suffixes, using a word in a new meaning, in addition, borrowing lexical units from other languages, for example, external factors, affects the development of the language. This process proceeds on the basis of certain laws of the language. The article provides a scientific analysis of the historical formation of the names of dishes that exist in the vocabulary of the Uzbek literary language, included in it from the Turkic, Persian-Tajik, Arabic, Chinese languages, based on the works of the great poet of the 15th century Alisher Navoi. Key words: A. Navoi, language, loan words, lexeme, names of dishes, word formation, Turkic words, original words, etymology, factor, Persian words, Arabism. Language: English Citation: Tavaldieva, G. (2020). -
Textkritische Neuausgabe Der Originalsammlung Von G
Wolgatatarische Dialektstudien Textkritische Neuausgabe der Originalsammlung von G. Bálint 1875-76 hrsg. von Á. Berta Budapest • 1988 Wolgatatarische Dialektstudien Keleti Tanulmányok Oriental Studies 7 Editor: Éva Apor Wolgatatarische Dialektstudien Textkritische Neuausgabe der Originalsammlung von G. Bálint 1875-76 hrsg. von Á. Berta Budapest • 1988 MAGYAR TUDOMÁNYOS AKADÉMIA KÖNYVTÁRA LIBRARY OF THE HUNGARIAN ACADEMY OF SCIENCES Originalausgabe: Kazáni-tatár nyelvtanulmányok I. füzet Kazáni-tatár szövegek. Gyűjtötte [...] Szentkatolnai Bálint Gábor Budapest, 1875. A M. T. Akadémia Könyvkiadó Hivatalában. Kazáni-tatár nyelvtanulmányok II. füzet Kazáni-tatár szótár. írta Szentkatolnai Bálint Gábor Budapest, 1876. A M. T. Akadémia Könyvkiadó Hivatalában. Lektorálta: Róna-Tas András ISSN 0133-6193 ISBN 963 7302 43 3 Vorwort 1. Nunmehr ist es schon über ein Jahrhundert her, dass die Originalausgabe von Szentkatolnai Bálints Kazáni-tatár nyelvtanulmányok [Kasantatarische Sprach- studien] in drei Heften erschien.[1] Eine, wenn auch nicht vollständige Neuaus- gabe[2] seiner Materialien scheint in mehr als einer Hinsicht begründet zu sein. Die verhältnismässig kühle Aufnahme seines Werkes von seinen Zeitgenossen (bes. im Ausland) und die Tatsache, dass man in der Turkologie Bálints Materialien seit ihrer Veröffentlichung bis zur Gegenwart relativ wenig Aufmerksamkeit ge- widmet hatte, stehen mit den unleugbaren Werten des Bálintschen Werkes kaum in Einklang. Die wichtigste Ursache dafür, dass Bálints kasantatarische Studien unverdient allmählich in Vergessenheit gerieten, besteht zweifelsohne darin, dass er seine wertvolle tatarische Textsammlung ins Ungarische (in eine den aus- ländischen Forschern nicht zugängliche Sprache) übersetzte und die von ihm ge- plante deutschsprachige Ausgabe letztendlich nicht zustande gebracht wurde. Der in der Fachliteratur öfters zitierte Teil des Bálintschen Werkes ist eben das zweite Heft, das dreisprachige Wörterbuch, in dem Bálint die Bedeutungen der tatarischen Wörter nicht nur ungarisch sondern auch deutsch angegeben hatte. -
Turkish Food Codex Communiqué on Fermented Milk Products (Draft/2015)
From the Ministry of Food, Agriculture and Livestock: TURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015) Objective ARTICLE 1 – (1) The objective of this Communiqué is to determine the product specifications in order to provide the production, preparation, processing, packaging, conservation, storage, transportation and marketing of fermented milk products in conformity with the relevant technique and hygienically. Scope ARTICLE 2 – (1) This Communiqué covers the fermented milk products, concentrated fermented milk products, heat- treated fermented milk products and composite milk products which are based on those products. Basis ARTICLE 3 – (1) This Communiqué has been prepared on the basis of the Turkish Food Codex Regulation published in the Official Gazette dated 29/12/2011 and with the third repeated numbered 28157. Definitions ARTICLE 4 – (1) The following terms used in this Communiqué are defined as follows: a) Ayran: The fermented milk product prepared by adding water to yoghurt or by adding Streptococcus thermophilus and Lactobacillus delbrueckii sub. sp. Bulgaricus together as a specific starter culture to milk whose composition has been adjusted. b) Flavoured / aromatized fermented milk products: The composite fermented milk product which includes ingredients, which are not milk-based, maximum 50% by weight (such as sugar and/or sweetener, fruit and vegetable and their juices, puree, pulps of these, preparates and canned foods produced from these, grains, honey, chocolate, nuts, coffee, spice and other flavouring foods who do not cause imitation and adulteration) and the products covered by this Communiqué. c) Raw milk: Cow milk, ship milk, water buffalo milk and goat milk which are conformed to the raw milk definition set out in the Specific Hygiene Rules Regulation on Animal-Origin Products published in the Official Gazette dated 27/12/2011 and numbered 28155. -
“Avrasya'da Bilim Ve Teknoloji Öncüleri”
III. ULUSLARARASI AVRASYA ÇALIŞMALARI SEMPOZYUMU “AVRASYA’DA BİLİM VE TEKNOLOJİ ÖNCÜLERİ” –PROF. DR. FUAT SEZGİN’İN ANISINA– 3rd INTERNATIONAL SYMPOSIUM ON EURASIAN STUDIES “PIONEERS OF SCIENCE AND TECHNOLOGY IN THE EURASIA” –IN MEMORY OF PROF. DR. FUAT SEZGIN– İSTANBUL ÜNİVERSİTESİ FARABİ AVRASYA ÇALIŞMALARI UYGULAMA VE ARAŞTIRMA MERKEZİ Yayına Hazırlayanlar ve Editörler Dr. Oraz SAPAŞEV Dr. Turgay GÖKGÖZ i Demavend Yayınları Elektronik yayınlar serisi: 12 İstanbul, Ağustos 2020 Yayın yönetmeni: Neval Güzelyüz Editörler: Dr. Oraz Sapashev-Dr. Turgay Gökgöz Eserin türü: Edebiyat, araştırma © Bu eserin bütün hakları Demavend Yayınları’na aittir. 5846 Sayılı Fikir ve Sanat Eserleri Yasası’nın hükümlerine göre eserin tamamı ya da bir bölümünün, izinsiz olarak elektronik, mekanik, fotokopi veya herhangi bir kayıt sistemi ile yayınlanması, çoğaltılması ya da depolanması yasaktır. T.C. Kültür ve Turizm Bakanlığı Yayıncı Sertifika No: 27406 ISBN: 978-625-7087-06-3 Demavend Yayınları Başak Mah. Yeşil Vadi Cad. Metrokent, A1 Blok, D. 87 Başakşehir-İSTANBUL Kütüphane Bilgi Kartı : 0090 212 500 36 07 (Cataloging-in-Publication Data) [email protected] 1. Edebiyat 2. Avrasya çalışmaları http://www.demavend.com.tr ii SUNUŞ III. Uluslararası Avrasya Çalışmaları adını taşıyan sempozyumumuz, “AVRASYA’DA BİLİM VE TEKNOLOJİ ÖNCÜLERİ” temalı olup aynı zamanda dünyaca ünlü Türk akademisyen Prof. Dr. Fuat Sezgin’in anısına gerçekleştirilmiştir. İlgili sempozyum kitabımız, sempozyumda sunulan bildirilerin tam halini ve Türkolog Altai Amanzholov’un anısına istinaden, “II. AMANZHOLOV'UN OKUMALARI” ve “ORTAÇAĞDAKİ ORTA ASYA TARİHİ” konulu yuvarlak masa sunumlarını içermektedir. III. International Eurasian Studies symposium has the theme of “Pioneers of Science and Technology in Eurasia” and it was held in memory of the world famous Turkish academician Professor Fuat Sezgin. -
Fusion Issue Protected by International Copyright Law @Fool Magazine
IÑAKI AIZPITARTE, PARIS, FRANCE food insanity brilliance & love #6 The EUR ��4 SEK �29 KR USD $�8 Fusion issue protected by international copyright law @fool magazine PAST, PRESENT & fuTURE in anaTolia Words Tara sTeVens | phoTo per-anders jörgensen 130 131 protected by international copyright law @fool magazine he underground car park of istanbul’s marmara Pera Hotel is an unlikely place in which to discover the past, present and future of Anatolian cuisine. There, amid the fluorescent lights and graffiti, is the prep kitchen of Mikla, Mehmet Gürs’ New Anatolian restaurant, which is situated 18 floors above. The bunker-like space is the domain of two of the Turkish-Finnish chef’s ‘dream team’, a passionate band of young chefs and people best described as food anthropologists. Inside, head chef Cihan Çetinkaya Tand ingredients sleuth Tangör Tan gleefully unwrap their latest consignment of goodies: garlands of sun-dried aubergine skins and red pepper hulls, necklaces of pinky-nail-sized baby okra, a bag of smoky chilli flakes the colour of molten lava and another of the lemony sumac more commonly associated with Lebanon. There are also sacks of wafers of tarhana — fermented and dried wheat chips brittle as caramel. One kind is flecked with chilli; another, more nubbly version, looks like dried porridge and is so thoroughly artisan it still bears the imprints of the fingers that made it. Mehmet tries some grape leather stuffed with pistachios that’s just arrived from Izmir. “I don’t like the texture,” he declares after chewing solemnly on a chunk for a minute or two. -
Nomadic Kyrgyzstan Horse Riding Tour, 10 Days
Nomadic Kyrgyzstan horse riding tour, 10 days Just about every tourist should make this journey at least once in their life! It is much more than a horse riding tour; this is an opportunity to really experience Nomadic culture and to meet people ready to share their wonderful customs and traditions. During this horse riding tour you will go over high passes at the most beautiful places of our Kyrgyzstan! These views should not be missed! Along the whole way you will meet real nomads and communicate with them! Also you will even have a great chance at the end of horse riding to sleep in their felt dwellings – yurts! There is simply no better way to experience our country!!! Highlights of this amazing tour: Burana Tower – built in 11 century by Karahanids! Stone Warriors Balbals – statures made in 7 century for brave warriors! Issyk Kul Lake – the second largest mountain lake in the world! Petrogliphs – ancient stone pictures made more than 2 500 years ago! Karakol town – old town with famous Orthodox Church and Dungan Mosque! Jeti Oguz gorge – the gorge of red rocks with nomads not far from it! Eagle Hunter – a real Kyrgyz family that still practice this ancient skill! Drinking Kumis – it is fermented mare’s milk! High passes – you will have horse riding over passes more than 3 500 meters high! City tour in the capital – find out amazing facts about Bishkek city! Meals – taste the most delicious Kyrgyz food! Asian Bazaar – it is very bright and colorful, a real photo paradise! Nomads – you will meet nomadic families to find out more about them! Yurts – you will have a chance to sleep in nomadic felt dwellings yurts! Mountains, Mountains, Mountains – amazing nature will surprise you! Day 1: Bishkek Welcome to Kyrgyzstan! Our guide will wait you in the airport and then you will drive together to the hotel. -
Evaluation of FAO's Contribution to the Kyrgyz Republic. Annexes
OFFICE OF EVALUATION Country programme evaluation series Evaluation of FAO’s contribution to the KYRGYZ REPUBLIC ANNEXES July 2016 COUNTRY PROGRAMME EVALUATION SERIES Evaluation of FAO’s contribution to the Kyrgyz Republic ANNEXES FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS OFFICE OF EVALUATION July 2016 Food and Agriculture Organization of the United Nations Office of Evaluation (OED) This report is available in electronic format at: http://www.fao.org/evaluation The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. © FAO 2016 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. -
(Indicativo De País +996) Comunicación Del 9.IX.2019
Kirguistán (indicativo de país +996) Comunicación del 9.IX.2019: La State Communications Agency under the State Committee of Information Technologies and Communications of Kyrgyz Republic, Bishkek, anuncia actualizaciones al plan nacional de numeración de Kirguistán. Descripción de la introducción de nuevos recursos en el plan nacional de numeración E.164 para el indicativo de país 996: NDC Longitud del número N(S)N (indicativo nacional de Utilización Hora y fecha destino) o cifras iniciales Longitud Longitud del número UIT-T E.164 de introducción del N(S)N (número máxima mínima nacional (significativo)) 55 9 9 Número no geográfico – Servicios 20 de abril de 2010 de telefonía móvil (Alfa Telecom) (+996 55 X XXX XXX) 75 9 9 Número no geográfico – Servicios 1 de diciembre de 2017 de telefonía móvil (Alfa Telecom) (+996 75 5 XXX XXX) 99 9 9 Número no geográfico – Servicios 2 de mayo de 2019 de telefonía móvil (Alfa Telecom) (+996 99 0 XXX XXX) 99 9 9 Número no geográfico – Servicios 4 de junio de 2019 de telefonía móvil (Alfa Telecom) (+996 99 5 XXX XXX) 99 9 9 Número no geográfico – Servicios 4 de junio de 2019 de telefonía móvil (Alfa Telecom) (+996 99 7 XXX XXX) 99 9 9 Número no geográfico – Servicios 4 de junio de 2019 de telefonía móvil (Alfa Telecom) (+996 99 8 XXX XXX) 99 9 9 Número no geográfico – Servicios 10 de abril de 2019 de telefonía móvil (Alfa Telecom) (+996 99 9 XXX XXX) 88 9 9 Número no geográfico – Servicios 9 de agosto de 2019 de telefonía móvil (Alfa Telecom) (+996 88 0 1XX XXX) Contactos: State Communications Agency