Obituary and the Hughes Admimstraion Local Public Agency Director Chairman of the Housing Subcom- Air Force
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Folklore Electronic Journal of Folklore http://www.folklore.ee/folklore Printed version Vol. 71 2018 Folk Belief and Media Group of the Estonian Literary Museum Estonian Institute of Folklore Folklore Electronic Journal of Folklore Vol. 71 Edited by Mare Kõiva & Andres Kuperjanov Guest editor: Liisi Laineste ELM Scholarly Press Tartu 2018 Editor in chief Mare Kõiva Co-editor Andres Kuperjanov Guest editor Liisi Laineste Copy editor Tiina Mällo News and reviews Piret Voolaid Design Andres Kuperjanov Layout Diana Kahre Editorial board 2015–2020: Dan Ben-Amos (University of Pennsylvania, USA), Larisa Fialkova (University of Haifa, Israel), Diane Goldstein (Indiana University, USA), Terry Gunnell (University of Iceland), Jawaharlal Handoo (University of Mysore, India), Frank Korom (Boston University, USA), Jurij Fikfak (Institute of Slovenian Ethnology), Ülo Valk (University of Tartu, Estonia), Wolfgang Mieder (University of Vermont, USA), Irina Sedakova (Russian Academy of Sciences). The journal is supported by the Estonian Ministry of Education and Research (IUT 22-5), the European Union through the European Regional Development Fund (Centre of Excellence in Estonian Studies), the state programme project EKKM14-344, and the Estonian Literary Museum. Indexed in EBSCO Publishing Humanities International Complete, Thomson Reuters Arts & Humanities Citation Index, MLA International Bibliography, Ulrich’s Periodicals Directory, Internationale Volkskundliche Bibliographie / International Folklore Bibliography / Bibliographie Internationale d’Ethnologie, -
Manual Chapter - Cuisine (5 January 1993) H
•· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food. -
Folk Explanations of Blood-Lands: the Map of Massacres and Bestial Cruelties Mojca Ramšak
4 64 • 2016 ARTICLES FOLK EXPLANATIONS OF BLOOD-LANDS: THE MAP OF MASSACRES AND BESTIAL CRUELTIES MOJCA RAMŠAK Mojca Ramšak, Department of Ethnology and Cultural Anthropology, Faculty of Arts, University of Ljubljana, Zavetiška 5, 1000 Ljubljana, Slovenia; e-mail: mojca.ram - [email protected] Blood is not solely a body part and a medicinal substance; it’s likewise a metaphor for life. Blood as a social concept has mainly been explored as a symbol of kinship, genetic heritage and lineage, nationalism, race, taboo, in rituals, and blood dona - tions. Besides that, ethnic or national survival is also written on the map with bloody place-names. When the soil is soaked with blood of patriotic defenders and endan - gering others, the collective memory creates new bloody geographical names. They record the evidence of historically important harsh events, remind us of heroic bat - tles, neighbouring antagonisms, or, provide an insight into religious changes in the area. The stories of violent killings and bloodshed in defence of a country, enriched with fears, imagination and prejudices towards the bloodthirsty foreign invaders, such as Turks or French, upset people’s blood. Though the base kri , blood, Blut , krvav , blutig is proportionally rare in Slovene toponymics, these geographical names describe historic episodes of groups and a nation. The tales about the origin of bloody place-names and about the horrific blood spill, which stops the blood in the veins, became a part of the nation’s cultural heritage. Key words: blood, cultural perceptions of blood, blood-lands, ethnology, anthropolo - gy of space and place I. -
9789173870504.Pdf
De goDaste recepten ur KyrKKaffe-serien – och några till libris förlag • örebro ”Ju fler kockar desto sämre soppa”, brukar man säga. men Jag tycker att soppa är bra mat att laga tillsammans! förutsatt att någon har en idé om vad det Tidigare på Libris förlag: ska bli, förstås. det finns oftast flera Kyrkkaffe, Brödglädje, Tillsammansmat, Påtår olika saker som behöver skalas och hackas och fräsas, så alla har saker att göra. att stå flera stycken vid spisen och provsmaka med varsin sked och resonera är något av det trevligaste. Social I samma serie: Bästa bullarna, Långpannans lov, Blixtkakor – och annat snabbt och lätt, Mat i långpanna, Nybakat, hembakat, Perfekta pajer © 2010 medverkande och Libris förlag, Örebro foto Magnus Aronson, Anna Braw och Maria Mannberg samt privata bilder formgivning Maria Mannberg redaktör Anna Braw tryckt i Lettland 2010 isbn 978-91-7387-050-4 www.librisforlag.se ”när ska ni göra en bok om soppor?” till exempel rödbetssoppor och soppor Jag vet inte hur många gånger frågan baserade på mjukost, men också de där har kommit, men den dök upp för första superspeciella som man nog aldrig skulle gången redan när vi höll på med vår allra ha kommit på själv och som man inte kan första ”insamlingsbok”, Kyrkkaffe – bullar, vara utan när man väl har testat dem. böner och berättelser, som ju skulle innehålla Det var helt enkelt dags för soppboken mest bullar och kakor. Och sedan har det – efterlängtad och efterfrågad av försam- bara fortsatt. lingshemsvärdinnor och lägerkockar, av Det är något alldeles speciellt generöst i studenter och arbetskamrater som har mat- konceptet soppa. -
Construcción De Dos Tesauros Para El Análisis De Sentimientos En El Idioma Español
CONSTRUCCIÓN DE DOS TESAUROS PARA EL ANÁLISIS DE SENTIMIENTOS EN EL IDIOMA ESPAÑOL ING. NIKOLAY LENIN REYES JALIZEV PONTIFICIA UNIVERSIDAD JAVERIANA MAESTRÍA EN INGENIERÍA INDUSTRIAL DEPARTAMENTO DE INGENIERÍA INDUSTRIAL BOGOTÁ, D.C., 2017 CONSTRUCCIÓN DE DOS TESAUROS PARA EL ANÁLISIS DE SENTIMIENTOS EN EL IDIOMA ESPAÑOL ING. NIKOLAY LENIN REYES JALIZEV JORGE ANDRÉS ALVARADO DEPARTAMENTO DE INGENIERÍA INDUSTRIAL PH.D. INGENIERÍA, M.S. ANALYTICS, MÁSTER EN EDUCACIÓN PONTIFICIA UNIVERSIDAD JAVERIANA MAESTRÍA EN INGENIERÍA INDUSTRIAL DEPARTAMENTO DE INGENIERÍA INDUSTRIAL BOGOTÁ, D.C., 2017 CONTENIDO 1. RESUMEN ........................................................................................................................... 1 2. PLANTEAMIENTO DEL PROBLEMA ..................................................................................... 1 2.1. Antecedentes .............................................................................................................. 1 2.2. Coherencia con temáticas de la maestría .................................................................. 7 2.3. Justificación de la investigación .................................................................................. 7 3. PLANTEAMIENTO DEL OBJETIVO GENERAL ....................................................................... 8 4. OBJETIVOS .......................................................................................................................... 8 5. MÉTODOS Y METODOLOGÍA EMPLEADOS .......................................................................