Ethnographic Lexicon of Language of Azerbaijan
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Menu-Glendale-Dine-In--Dinner.Pdf
SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices. -
INTRODUCTION Culture Is the Whole of the Material and Spiritual Features
INTRODUCTION culture is the whole of the material and spiritual features that produced and transferred from generation to generation within a historical process of society. Culture creates the identity of society and makes difference than the other societies. Culture is the way of living and thinking for the society.Every culture is shaped depends on the geography of society.Culture is source of wealth for society. In this project,me and my friend Yunus Emre Şekerci compare differences and similarities that foods, handicrafts, folk dances and weddings among our cultures. Gaziantep¶s Culture During the period of Caliph Omar bin Hattab, Gaziantep was conquered by Islamic Armies at seventh century. Until the conquest Gaziantep was belong to Byzantium. Gaziantep changed hands among Muslims and Byzantines until the end of eleventh century,until the med-century of 12th century Gaziantep was the scene of battles between Selçuklular and Byzantines and Crusaders. From med-century of 12th to 1516 Turks and Arabs controlled Gaziantep.Yavuz Sultan Selim conquere Gaziantep in the name of Ottoman.The area of Gaziantep was blended Turk-Islamic synthesis.Effect of the other cultures disappeared at seventh century. efforts to revive the Byzantine culture that made by American College of missionariest dried without sprout. Turk-Islamic synthesis is observed in the every area of social life at Gaziantep.Gaziantep has a very rich culture like rich types of food, crafts, folk dances and wedding customs. That¶s why Gaziantep became the cultural attractions center. 1)Gaziantep Food Culture Gaziantep foods has a priviledge place in the Turks and international cuisine. -
Tourism Development Trends in Armenia
Tourism Education Studies and Practice, 2018, 5(1) Copyright © 2018 by Academic Publishing House Researcher s.r.o. Published in the Slovak Republic Tourism Education Studies and Practice Has been issued since 2014. E-ISSN: 2409-2436 2018, 5(1): 20-25 DOI: 10.13187/tesp.2018.1.20 www.ejournal10.com Tourism Development Trends in Armenia Gayane Tovmasyan а , * Rubik Tovmasyan b a ''AMBERD'' Research Center of the Armenian State University of Economics, Armenia b Public Administration Academy of the Republic of Armenia, Armenia Abstract In recent years tourism develops rapidly in Armenia. The main tourism statistics, tourism competitiveness index are presented and analyzed in the article. The article discusses the main types of tourism that may be developed in Armenia such as religious, historical-cultural, spa-resort, eco- and agri-, sport and adventure, gastronomic, urban, educational, scientific, medical tourism. Although the growth of tourism in recent years, there are still many problems that hinder the promotion of tourism. The tourism statistics, marketing policy, legislation must be improved. Besides, the educational system must meet the requirements of the labor market. Tourist specialists must have all the skills for tourism industry development. Thus, the main problems are revealed and the trends and ways of tourism development are analyzed in the article. Keywords: tourism, competitiveness, types of tourism, marketing, statistics, GDP, tourism development trends. 1. Introduction Tourism is one of the largest industries all over the world and develops very fast. Year by year more and more people travel to visit friends and relatives, to have leisure time, or with the purpose of business travel, education, health recovery, etc. -
Selected Works of Chokan Valikhanov Selected Works of Chokan Valikhanov
SELECTED WORKS OF CHOKAN VALIKHANOV CHOKAN OF WORKS SELECTED SELECTED WORKS OF CHOKAN VALIKHANOV Pioneering Ethnographer and Historian of the Great Steppe When Chokan Valikhanov died of tuberculosis in 1865, aged only 29, the Russian academician Nikolai Veselovsky described his short life as ‘a meteor flashing across the field of oriental studies’. Set against his remarkable output of official reports, articles and research into the history, culture and ethnology of Central Asia, and more important, his Kazakh people, it remains an entirely appropriate accolade. Born in 1835 into a wealthy and powerful Kazakh clan, he was one of the first ‘people of the steppe’ to receive a Russian education and military training. Soon after graduating from Siberian Cadet Corps at Omsk, he was taking part in reconnaissance missions deep into regions of Central Asia that had seldom been visited by outsiders. His famous mission to Kashgar in Chinese Turkestan, which began in June 1858 and lasted for more than a year, saw him in disguise as a Tashkent mer- chant, risking his life to gather vital information not just on current events, but also on the ethnic make-up, geography, flora and fauna of this unknown region. Journeys to Kuldzha, to Issyk-Kol and to other remote and unmapped places quickly established his reputation, even though he al- ways remained inorodets – an outsider to the Russian establishment. Nonetheless, he was elected to membership of the Imperial Russian Geographical Society and spent time in St Petersburg, where he was given a private audience by the Tsar. Wherever he went he made his mark, striking up strong and lasting friendships with the likes of the great Russian explorer and geographer Pyotr Petrovich Semyonov-Tian-Shansky and the writer Fyodor Dostoyevsky. -
Current Issues in Kurdish Linguistics Current Issues in Kurdish Linguistics 1 Bamberg Studies in Kurdish Linguistics Bamberg Studies in Kurdish Linguistics
Bamberg Studies in Kurdish Linguistics 1 Songül Gündoğdu, Ergin Öpengin, Geofrey Haig, Erik Anonby (eds.) Current issues in Kurdish linguistics Current issues in Kurdish linguistics 1 Bamberg Studies in Kurdish Linguistics Bamberg Studies in Kurdish Linguistics Series Editor: Geofrey Haig Editorial board: Erik Anonby, Ergin Öpengin, Ludwig Paul Volume 1 2019 Current issues in Kurdish linguistics Songül Gündoğdu, Ergin Öpengin, Geofrey Haig, Erik Anonby (eds.) 2019 Bibliographische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deut schen Nationalbibliographie; detaillierte bibliographische Informationen sind im Internet über http://dnb.d-nb.de/ abrufbar. Diese Veröff entlichung wurde im Rahmen des Elite-Maststudiengangs „Kul- turwissenschaften des Vorderen Orients“ durch das Elitenetzwerk Bayern ge- fördert, einer Initiative des Bayerischen Staatsministeriums für Wissenschaft und Kunst. Die Verantwortung für den Inhalt dieser Veröff entlichung liegt bei den Auto- rinnen und Autoren. Dieses Werk ist als freie Onlineversion über das Forschungsinformations- system (FIS; https://fi s.uni-bamberg.de) der Universität Bamberg erreichbar. Das Werk – ausgenommen Cover, Zitate und Abbildungen – steht unter der CC-Lizenz CC-BY. Lizenzvertrag: Creative Commons Namensnennung 4.0 http://creativecommons.org/licenses/by/4.0. Herstellung und Druck: Digital Print Group, Nürnberg Umschlaggestaltung: University of Bamberg Press © University of Bamberg Press, Bamberg 2019 http://www.uni-bamberg.de/ubp/ ISSN: 2698-6612 ISBN: 978-3-86309-686-1 (Druckausgabe) eISBN: 978-3-86309-687-8 (Online-Ausgabe) URN: urn:nbn:de:bvb:473-opus4-558751 DOI: http://dx.doi.org/10.20378/irbo-55875 Acknowledgements This volume contains a selection of contributions originally presented at the Third International Conference on Kurdish Linguistics (ICKL3), University of Ams- terdam, in August 2016. -
Order by Phone Or Deliveroo
Brunch 8am-12pm sat-sun 8am-3pm Mains 12-9 pm Sides & Salads Challah toast – 10,5 Cauliflower – 9 Amber hummus salsa – 6 Whipped mascarpone yogurt, seasonal fruit, honey, Fried cauliflower, crispy shallots, green tahini, Served with grilled pita thyme, dukkah, pistachios pomegranate, dukkah House fried potato – 4,5 Acai bowl – 7 Grilled Chicken Chop – 9 Chives, harissa mayo, truffle oil Homemade granola, Greek yogurt, seasonal fruits, Spiced marinated chicken thighs, flat bread, organic Acai powder, honey, blueberry reduction tangy salsa Marinated olives – 3,5 Kalamata & green Chalkidiki Avocado – 9 Add -3 Chorizo / Mushroom/ Streaky bacon Meatballs – 10 Crushed avocado on sourdough toast, chilli, two Lamb meatballs, tomato sauce, sumac onions Squid – 8 poached eggs and pickled pepper, sourdough toast Deep fried squid with harissa mayo Shakshuka – 10,5 Glazed lamb shoulder – 14 Miso aubergine – 4,5 Eggs poached in tomato, onion, pepper ragout, tahini, Burnt aubergine, yogurt, chilli butter, pita Date yogurt, pomegranates, parsley mint drizzle, dukkah, with sourdough or Simit croutons toasted almonds, crispy shallots add house Pastirma – 3 Pork belly – 11 Tabouleh – 4,5 Fried polenta, house kimchi, parmesan Parsley, cauliflower rice, tomatoes, pomegranate, Burnt aubergine – 10,5 spring onions Poached eggs, toasted zaatar pita, sumac yogurt, Crispy chicken Pitta– 9 chilli butter House kimchi, harissa mayo, gem lettuce Carrots & Parsnips– 4,5 Green tahini, dukkah, coriander Amber fry up – 11,5 Torched Seabass – 12 Kofte – 7,5 Streaky bacon, -
LCSH Section J
J (Computer program language) J. I. Case tractors Thurmond Dam (S.C.) BT Object-oriented programming languages USE Case tractors BT Dams—South Carolina J (Locomotive) (Not Subd Geog) J.J. Glessner House (Chicago, Ill.) J. Strom Thurmond Lake (Ga. and S.C.) BT Locomotives USE Glessner House (Chicago, Ill.) UF Clark Hill Lake (Ga. and S.C.) [Former J & R Landfill (Ill.) J.J. "Jake" Pickle Federal Building (Austin, Tex.) heading] UF J and R Landfill (Ill.) UF "Jake" Pickle Federal Building (Austin, Tex.) Clark Hill Reservoir (Ga. and S.C.) J&R Landfill (Ill.) Pickle Federal Building (Austin, Tex.) Clarks Hill Reservoir (Ga. and S.C.) BT Sanitary landfills—Illinois BT Public buildings—Texas Strom Thurmond Lake (Ga. and S.C.) J. & W. Seligman and Company Building (New York, J. James Exon Federal Bureau of Investigation Building Thurmond Lake (Ga. and S.C.) N.Y.) (Omaha, Neb.) BT Lakes—Georgia USE Banca Commerciale Italiana Building (New UF Exon Federal Bureau of Investigation Building Lakes—South Carolina York, N.Y.) (Omaha, Neb.) Reservoirs—Georgia J 29 (Jet fighter plane) BT Public buildings—Nebraska Reservoirs—South Carolina USE Saab 29 (Jet fighter plane) J. Kenneth Robinson Postal Building (Winchester, Va.) J.T. Berry Site (Mass.) J.A. Ranch (Tex.) UF Robinson Postal Building (Winchester, Va.) UF Berry Site (Mass.) BT Ranches—Texas BT Post office buildings—Virginia BT Massachusetts—Antiquities J. Alfred Prufrock (Fictitious character) J.L. Dawkins Post Office Building (Fayetteville, N.C.) J.T. Nickel Family Nature and Wildlife Preserve (Okla.) USE Prufrock, J. Alfred (Fictitious character) UF Dawkins Post Office Building (Fayetteville, UF J.T. -
On the Modern Politicization of the Persian Poet Nezami Ganjavi
Official Digitized Version by Victoria Arakelova; with errata fixed from the print edition ON THE MODERN POLITICIZATION OF THE PERSIAN POET NEZAMI GANJAVI YEREVAN SERIES FOR ORIENTAL STUDIES Edited by Garnik S. Asatrian Vol.1 SIAVASH LORNEJAD ALI DOOSTZADEH ON THE MODERN POLITICIZATION OF THE PERSIAN POET NEZAMI GANJAVI Caucasian Centre for Iranian Studies Yerevan 2012 Siavash Lornejad, Ali Doostzadeh On the Modern Politicization of the Persian Poet Nezami Ganjavi Guest Editor of the Volume Victoria Arakelova The monograph examines several anachronisms, misinterpretations and outright distortions related to the great Persian poet Nezami Ganjavi, that have been introduced since the USSR campaign for Nezami‖s 800th anniversary in the 1930s and 1940s. The authors of the monograph provide a critical analysis of both the arguments and terms put forward primarily by Soviet Oriental school, and those introduced in modern nationalistic writings, which misrepresent the background and cultural heritage of Nezami. Outright forgeries, including those about an alleged Turkish Divan by Nezami Ganjavi and falsified verses first published in Azerbaijan SSR, which have found their way into Persian publications, are also in the focus of the authors‖ attention. An important contribution of the book is that it highlights three rare and previously neglected historical sources with regards to the population of Arran and Azerbaijan, which provide information on the social conditions and ethnography of the urban Iranian Muslim population of the area and are indispensable for serious study of the Persian literature and Iranian culture of the period. ISBN 978-99930-69-74-4 The first print of the book was published by the Caucasian Centre for Iranian Studies in 2012. -
International Journal of the Sociology of Language
IJSL 2016; 237: 59–74 Habib Borjian* and Daniel Kaufman Juhuri: From the Caucasus to New York City DOI 10.1515/ijsl-2015-0035 Abstract: Juhuri is a dialect of the Tat language of the eastern Caucasus (speci- fically, Dagestan and Azerbaijan). Although Juhuri is dialectologically related to Persian, it is not mutually intelligible with any Persian dialect. The Juhuri speakers, called Mountain Jews, are estimated at around 200,000, most of whom have immigrated to Israel and the United States. The New York commu- nity is largely centered in Brooklyn around the Kavkazi Jewish Congregation. The language is still spoken by those born in the Caucasus, and is maintained in some families and some spheres of daily life. Many of these Mountain Jews are multilingual in Juhuri, Russian, Azerbaijani, Hebrew, and English. In this article, we situate the language within the context of the New York expatriate commu- nity and explore the role of Juhuri in relation to ethno-religious identity, lan- guage attitude, and functional domains. The data reported on here are based on interviews and a written survey. We conclude that although the odds are heavily stacked against the survival of Juhuri, there may be a critical mass of language activists who can turn the tide. The fate of the language in the twenty-first century will likely be decided in the next two decades. Keywords: Tat language, Iranian languages, heritage language, endangered language, multilingualism 1 Introduction Studies of multilingualism in New York overwhelmingly focus on communities speaking major world languages such as Russian, Spanish, German, Italian, among others (e.g. -
Pb-Menu2017-11-02-043831.Pdf
ﺗﺄﺳﺴﺖ ﻣﻄﺎﻋﻢ ﺷﺎﻃﺊ ﺍﻟﻨﺨﻴﻞ (ﺑﺎﻟﻢ ﺑﻴﺘﺶ) ﺳﻨﺔ ١٣٩٧ ﻫﺠﺮﻳﺔ ﺍﻟﻤﻮﺍﻓﻖ ١٩٧٧ ﻣﻴﻼﺩﻱ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻟﺴﻌﻮﺩﻳﺔ (ﺟﺪﺓ). ﻭﻛﺎﻥ ﻫﺪﻓﻨﺎ ﻣﻨﺬ ﺍﻟﺒﺪﺍﻳﺔ ﺍﻟﺘﻘﺪﻡ ﻭﺍﻟﺘﻄﻮﺭ ﺍﻟﻤﺴﺘﻤﺮ ﻟﻜﻲ ﻧﻜﻮﻥ ﺩﺍﺋﻤﴼ ﻓﻲ ﺍﻟﻤﺴﺘﻮﻯ ﺍﻟﻤﻄﻠﻮﺏ ﻓﻲ ﺧﺪﻣﺘﻜﻢ ﻭﻣﻦ ﺃﺟﻞ ﺭﺍﺣﺘﻜﻢ ﻭﺗﻘﺪﻳﻢ ﺃﻓﻀﻞ ﺃﻧﻮﺍﻉ ﺍﻟﻤﺄﻛﻮﻻﺕ ﺍﻟﻠﺒﻨﺎﻧﻴﺔ ﻭﺍﻟﻐﺮﺑﻴﺔ ﻭﻣﺎ ﺯﻟﻨﺎ ﺑﻌﻮﻥ ﺍﷲ ﺗﻌﺎﻟﻰ ﻣﺴﺘﻤﺮﻳﻦ ﻭﺟﺎﻫﺰﻳﻦ ﺑﺄﻥ ﻧﻜﻮﻥ ﻋﻨﺪ ﺣﺴﻦ ﻇﻨﻜﻢ. ﺯﺑﺄﻧﻨﺎ ﺍﻟﻜﺮﺍﻡ... ﻧﺤﻦ ﺩﺍﺋﻤﴼ ﺣﺮﻳﺼﻴﻦ ﻋﻠﻰ ﺗﻠﻘﻲ ﻣﻼﺣﻈﺎﺗﻜﻢ ﻭﻣﺸﺎﺭﻛﺔ ﺁﺭﺍﺋﻜﻢ ﻣﻌﻨﺎ، ﻷﻥ ﻫﺪﻓﻨﺎ ﻫﻮ ﺇﺭﺿﺎﺋﻜﻢ. ﻓﻤﻦ ﺃﺟﻠﻜﻢ ﺑﺪﺃﻧﺎ ﻭﻟﺮﺿﺎﻛﻢ ﻧﺴﺘﻤﺮ. ﻣﻊ ﺗﺤﻴﺎﺕ ﺇﺩﺍﺭﺓ ﻣﻄﺎﻋﻢ ﺷﺎﻃﺊ ﺍﻟﻨﺨﻴﻞ French Onion Soup Soups (SR) ( ) ١٩ French Onion Soup 19 ١٩ Mutton Soup 19 ١٧ Cream Chicken Soup 17 ١٦ Cream Mushroom Soup 16 ١٤ Tomato Soup 14 ١٦ Lentil Soup 16 ١٤ Vegetable Soup 14 Salads (SR) ( ) ٢٢ Palm Beach Salad 22 (fresh lettuce, tomato, cucumber, corn, black sliced olives & diced feta cheese , topped with our special dressing with a sprinkle of thyme) ٢٢ Nicoise Salad 22 (combination of fresh lettuce, tomato,green peas , cucumber, boiled eggs & diced potato, topped with tuna & our unique dressing) ١٥ Oriental Salad 15 (simply fresh lettuce , tomato, cucumber, green pepper, topped with shredded carrots with olive oil & a squeeze of lemon) 16 Russian Salad ١٦ fresh cubed carrots, diced potato, green) peas,mixed with mayo) 15 Coleslow Salad ١٥ shredded cabbage , carrots, mixed with) mayo) 16 Rocca Salad ١٦ & rocca leaves, sliced onions, with olive oil) lemon juice, topped with a sprinkle of sumac) ١٨ Crab Salad 18 (fresh lettuce, corn, shredded crab sticks, served with cocktail dressing) ١٠ Yoghurt & Cucumber Salad 10 (yoghurt mixed with cucumber & garlic with a -
A Balkanist in Daghestan: Annotated Notes from the Field Victor A
A Balkanist in Daghestan: Annotated Notes from the Field Victor a. Friedman University of Chicago Introduction and Disclaimer The Republic of Daghestan has received very little attention in the West. Chenciner (1997) is the only full-length account in English based on first-hand visits mostly in the late 1980's and early 1990's. Wixman's (1980) excellent study had to be based entirely on secondary sources, and Bennigsen and Wimbush (1986:146-81 et passim), while quite useful, is basically encyclopedic and somewhat dated. Since Daghestan is still difficult to get to, potentially unstable, and only infrequently visited by Western scholars (mostly linguists), I am offering this account of my recent visit there (16-20 June 1998), modestly supplemented by some published materials. My intent is basically informative and impressionistic, and I do not attempt to give complete coverage to many topics worthy of further research. This account does, however, update some items covered in the aforementioned works and makes some observations on Daghestan with respect to language, identity, the political situation, and a comparison with the another unstable, multi-ethnic, identity construction site, i.e., Balkans, particularly Macedonia. Background Daghestan is the third most populous Republic in the Russian Federation (after Bashkortostan and Tatarstan; Osmanov 1986:24). The northern half of its current territory, consisting of the Nogai steppe and the Kizljar region settled in part by Terek Cossacks, was added in 1922, after the fall of the North Caucasian -
What Makes a Restaurant Ethnic? (A Case Study Of
FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi