A Student Grammar of Turkish
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5778 Haroset Customs and Ingredients: No Matter How You Spell It Haroset Haroset Charoset Charoseth Kharoset Haroseth
© 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth haroses charoses A Hands-On Workshop Experience In the Tastes, Sights, Smells of the Passover Holiday Led By Rabbi Barry Dov Lerner © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 1 © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth . Family Participation Is The Essential Ingredient In All Passover Recipes There was always a sense of warmth and support when we sat in the kitchen, whether we were watching Mom (in those days it was generally a Mom thing) prepare some new or familiar dish, or when we were invited to actually participate in the cooking or baking. Not only did we have a chance to be drawn in to the actual task, but we had an extended and supportive opportunity to talk about whatever was on either her mind or on ours. Somehow it was the most encouraging environment for what today we call “communication.” The informality linked with the tastes and smells and the sight of the cooking and baking seemed just right. Today, one of the phenomena of the modern modern American family is that fathers are cooking and baking more than ever before; some claim that it is quickly becoming the number one avocation of men between the ages of 25 and 45. -
Downloaded from Brill.Com09/25/2021 11:36:06AM Via Free Access Hybridity Versus Revivability 41
HYBRIDITY VERSUS REVIVABILITY: MULTIPLE CAUSATION, FORMS AND PATTERNS Ghil‘ad Zuckermann Associate Professor and ARC Discovery Fellow in Linguistics The University of Queensland, Australia Abstract The aim of this article is to suggest that due to the ubiquitous multiple causation, the revival of a no-longer spoken language is unlikely without cross-fertilization from the revivalists’ mother tongue(s). Thus, one should expect revival efforts to result in a language with a hybridic genetic and typological character. The article highlights salient morphological constructions and categories, illustrating the difficulty in determining a single source for the grammar of Israeli, somewhat misleadingly a.k.a. ‘Modern Hebrew’. The European impact in these features is apparent inter alia in structure, semantics or productivity. Multiple causation is manifested in the Congruence Principle, according to which if a feature exists in more than one contributing language, it is more likely to persist in the emerging language. Consequently, the reality of linguistic genesis is far more complex than a simple family tree system allows. ‘Revived’ languages are unlikely to have a single parent. The multisourced nature of Israeli and the role of the Congruence Principle in its genesis have implications for historical linguistics, language planning and the study of language, culture and identity. “Linguistic and social factors are closely interrelated in the development of language change. Explanations which are confined to one or the other aspect, no matter how well constructed, will fail to account for the rich body of regularities that can be observed in empirical studies of language behavior.” Weinreich, Labov & Herzog 1968: 188. -
BUILDING a LEXICAL FUNCTIONAL GRAMMAR for TURKISH By
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Sabanci University Research Database BUILDING A LEXICAL FUNCTIONAL GRAMMAR FOR TURKISH by OZLEM¨ C¸ETINO˙ GLU˘ Submitted to the Graduate School of Engineering and Natural Sciences in partial fulfillment of the requirements for the degree of Doctor of Philosophy Sabancı University June 2009 BUILDING A LEXICAL FUNCTIONAL GRAMMAR FOR TURKISH APPROVED BY Prof. Dr. Kemal Oflazer .............................................. (Thesis Supervisor) Assoc. Prof. Dr. Aslı G¨oksel .............................................. Assoc. Prof. Dr. Berrin Yanıko˘glu .............................................. Prof. Dr. Cem Say .............................................. Assoc. Prof. Dr. H¨usn¨uYenig¨un .............................................. DATE OF APPROVAL: .............................................. c Ozlem¨ C¸etino˘glu 2009 All Rights Reserved to my parents Acknowledgments I would like to express my deepest gratitude to my supervisor Prof. Dr. Kemal Oflazer, for his guidance and advices not only for this research but also for academic life in general. I thank Prof. Dr. Cem Say, Assoc. Prof. Dr. Berrin Yanıko˘glu, Assoc. Prof. Dr. H¨usn¨uYenig¨un and Assoc. Prof. Dr. Aslı G¨oksel for their kind attendance to the thesis committee and for their valuable contributions. My sincere gratitude goes to Prof. Dr. Miriam Butt for patiently answering my questions and for her enormous help in linguistics. I would also like to thank all Par- Gram members for the insightful discussions and comments. I learned a lot from them. Onsel¨ Arma˘gan and Tuba G¨um¨u¸s helped me in integrating their work into my system. I thank them for their efforts. Thanks to everyone at FENS 2014 for creating a fun place to work. -
Nature Redacted September 7,2017 Certified By
The Universality of Concord by Isa Kerem Bayirli BA, Middle East Technical University (2010) MA, Bogazigi University (2012) Submitted to the Department of Linguistics and Philosophy in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Linguistics at the MASSACHUSETTS INSTITUTE OF TECHNOLOGY September 2017 2017 Isa Kerem Bayirli. All rights reserved. The author hereby grants to MIT permission to reproduce and distribute publicly paper and electronic copies of this thesis document in whole or in part in any medium now known or hereafter created. Signature redacted Author......................... ...... ............................. Departmeyf)/Linguistics and Philosophy Sic ;nature redacted September 7,2017 Certified by...... David Pesetsky Ferrari P. Ward Professor of Linguistics g nThesis Supervisor redacted Accepted by.................. Signature ...................................... David Pesetsky Lead, Department of Linguistics and Philosophy MASSACHUSETTS INSTITUTE OF TECHNOLOGY SEP 2 6 2017 LIBRARIES ARCHiVES The Universality of Concord by Isa Kerem Bayirh Submitted to the Deparment of Linguistics and Philosophy on September 7, 2017 in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Linguistics Abstract In this dissertation, we develop and defend a universal theory of concord (i.e. feature sharing between a head noun and the modifying adjectives). When adjectives in a language show concord with the noun they modify, concord morphology usually involves the full set of features of that noun (e.g. gender, number and case). However, there are also languages in which concord targets only a subset of morphosyntactic features of the head noun. We first observe that feature combinations that enter into concord in such languages are not random. -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
Our Banquet Menu
OUR BANQUETMENU Prices in effect until March 31, 2015 BREAKFAST Prices in effect until March 31, 2015 BREAKFAST THE sunrIse (minimum of 10 guests) $18.95 Baker’s basket (2 pastries per guest) Selection of jams, marmalade, honey and butter Sliced fresh fruit platter Orange juice Coffee, decaffeinated coffee and a selection of teas THE urban (minimum of 10 guests) $22.50 Baker’s basket (2 pastries per guest) Selection of jams, marmalade, honey and butter Sliced fresh fruit platter Classic cheese platter (Brie, Cheddar, Gouda, Noyan) Cottage cheese Assorted yogurts Orange juice Coffee, decaffeinated coffee and a selection of teas THE ATHLETE (minimum of 10 guests) $21.50 Baker’s basket (2 pastries per guest) Assorted healthy muffins Sliced fresh fruit platter with seasonal berries Cubed Cheddar cheese Fruit yogurt and muesli verrine with berries Assorted yogurts Cottage cheese Variety of cold cereals Orange juice 2% or soy milk Coffee, decaffeinated coffee and a selection of teas Prices shown are per person and exclude taxes and gratuities. 3 Prices in effect until March 31, 2015 BREAKFAST the getaWAY (minimum of 10 guests) $21.95 Baker’s basket (2 pastries per guest) Assorted healthy homemade muffins Sliced fresh fruit platter Cubed cheese from Fromagerie Montebello Fruit yogurt and muesli verrine with berries Selection of homemade jams and marmalade, honey and butter Coffee, decaffeinated coffee and a selection of teas JUICE BY THE LITRE (1 choice): Orange, grapefruit, apple, cranberry or berry and pomegranate Must be ordered 21 days prior to the event. This locavore breakfast includes an organic and fair trade drink. -
Handbook on Judaica Provenance Research: Ceremonial Objects
Looted Art and Jewish Cultural Property Initiative Salo Baron and members of the Synagogue Council of America depositing Torah scrolls in a grave at Beth El Cemetery, Paramus, New Jersey, 13 January 1952. Photograph by Fred Stein, collection of the American Jewish Historical Society, New York, USA. HANDBOOK ON JUDAICA PROVENANCE RESEARCH: CEREMONIAL OBJECTS By Julie-Marthe Cohen, Felicitas Heimann-Jelinek, and Ruth Jolanda Weinberger ©Conference on Jewish Material Claims Against Germany, 2018 Table of Contents Foreword, Wesley A. Fisher page 4 Disclaimer page 7 Preface page 8 PART 1 – Historical Overview 1.1 Pre-War Judaica and Jewish Museum Collections: An Overview page 12 1.2 Nazi Agencies Engaged in the Looting of Material Culture page 16 1.3 The Looting of Judaica: Museum Collections, Community Collections, page 28 and Private Collections - An Overview 1.4 The Dispersion of Jewish Ceremonial Objects in the West: Jewish Cultural Reconstruction page 43 1.5 The Dispersion of Jewish Ceremonial Objects in the East: The Soviet Trophy Brigades and Nationalizations in the East after World War II page 61 PART 2 – Judaica Objects 2.1 On the Definition of Judaica Objects page 77 2.2 Identification of Judaica Objects page 78 2.2.1 Inscriptions page 78 2.2.1.1 Names of Individuals page 78 2.2.1.2 Names of Communities and Towns page 79 2.2.1.3 Dates page 80 2.2.1.4 Crests page 80 2.2.2 Sizes page 81 2.2.3 Materials page 81 2.2.3.1 Textiles page 81 2.2.3.2 Metal page 82 2.2.3.3 Wood page 83 2.2.3.4 Paper page 83 2.2.3.5 Other page 83 2.2.4 Styles -
Carbohydrate Counting – Food Reference Lists
Carbohydrate counting – food reference lists UHB is a no smoking Trust Please note This list has been compiled using a sample of foods and is not as accurate as the information detailed on the packaging for specific foods. • Wt (g) refers to the the weight of food • CHO (g) refers to the carbohydrate content within the specified weight For ease of calculation, carbohydrate contents have been listed to the nearest 5g. This information is intended only for those people with diabetes on a basal bolus, multiple daily injection (MDI) or pump insulin regimes that are able to carbohydrate count and self-adjust insulin doses. If you have type 1 diabetes we recommend you book a place on either the Dose Adjustment For Normal Eating (DAFNE) or Heart of England Type 1 Education (HET1E) course. 2 | PI20_1167_03 Carbohydrate counting - Food reference lists Biscuits Food Quantity Wt (g) CHO (g) Blue Ribband 1 12.9g 10 Blue Ribband dark 1 11.8g 10 Bourbon cream 1 12g 10 Chocolate digestive 1 18g 10 Cream crackers 2 14g 10 Custard cream 1 11g 10 Digestive 1 13g 10 Digestive creams 1 8.3g 10 Digestive fingers 2 10.2g 10 Fig roll 1 12g 10 Flapjack 1 large 90g 55 Fox’s Classics 1 15.7g 15 Fox’s Creams (vanilla cream) 2 15.2g 10 Frusli Bar 1 30g 20 Giant chocolate chip cookie 1 large cookie 65g 65 Ginger snap 1 10g 10 HobNobs 1 13g 10 Jaffa cake 1 10g 10 Kit Kat (2 finger) 1 22g 15 Malted Milk 2 18g 10 Mini Cheddars 1 mini pack 25g 15 Nutrigrain Bar 1 37g 25 Oatcake 1 12g 10 Penguin 1 14g 15 Rich Tea 2 12g 10 Ritz (plain) 5 15g 10 Rocky 1 12.7g 15 PI20_1167_03 -
Menu 11 Aug Sept 2021 WH
Monday 9th Aug Lunch Dinner Main: Macaroni Cheese Entrée: Garlic & Prawn Pizza Bread Dessert: Raspberry and Banana Bread Main: Pork Sausage, Wedges, Red Cabbage & Peas Dessert: Passionfruit Custard Bake Tuesday 10th Aug Lunch Dinner Main: Ham, Tomato, Mushroom and Fried Egg Entrée: Baked Avocado in a Bacon & Leek Sauce 2021 Dessert: Marshmallow Pecan Cookies Main: Chicken Chasseur w/Rice, Broccolini & Pumpkin Dessert: Peach & Passionfruit Fool Wednesday 11th Aug Lunch Dinner Main: Salmon Rice Parcel with Salad Entrée: Cauliflower & Potato Soup Aug Dessert: Tropical Fruit Salad. Main: Classic Moussaka with Sweet Potato & Beans th Dessert: Rosewater & Rhubarb Dessert Thursday 12th Aug Lunch Dinner 15 Main: Peppered Steak Pie Entrée: Green Pea Soup Dessert: Lemon & Ginger Cheesecake Main: Braised Osso Bucco, Mash, Broccoli, & Carrots to Dessert: Chocolate & Orange Bread & Butter Pudding Friday 13th Aug Lunch Dinner Main: Bacon and Broccolini Quiche Entrée: BBQ Pork Spring Roll Dessert: Peanut Butter and Chocolate Brownie Main: Herb crusted Fish w/Garlic & Rosemary Scalloped Potato, Spinach, Corn Aug Dessert: Mango Yoghurt Mousse th th Saturday 14 Aug Lunch Dinner 9 Main: Creamy Chicken & Corn Soup Entrée: Feta & Zucchini Fritters Dessert: Tangy Lemon Bar w/Ice cream Main: Roast Lamb w/Potato, Cauliflower & Beans Dessert: Raspberry Shortcake Sunday 15th Aug Lunch Dinner Entrée: Garlic Prawns w/Rice Main: Tuna & Sweet Potato Cakes w/Salad Menu Main: Roasted Pork Belly w/Roast Potatoes, Brussel Sprouts & Carrots Dessert: Apple & Strawberry -
Champagne Cocktails Jugs & Coolers
CHAMPAGNE CHAMPAGNE £9.95 Lombard Brut PERRIER-JOUËT GRAND BRUT £12.50 PERRIER-JOUËT BLASON ROSÉ £15.50 125ml glass COCKTAILS SPRING SPRITZ £8.00 Millton Opou Riesling, Eager cranberry juice, crème de mure, agave syrup, soda water PEACH COLLINS £8.50 Maker’s Mark bourbon, Lillet Blanc, peach bitters, lemon, sugar syrup, soda water ROCKY LEFT BANK £8.50 Hendrick’s Gin, St Germain elderflower liqueur, Chablisienne Sereine Chablis BORDEAUX HONEY £8.00 Lillet Blanc, orange bitters, lemon juice, honey, fresh mint J U G S & C O O L E R S PIMMS COCKTAIL £5.00 | £19.95 Pimms No.1 Cup, lemonade, orange, strawberries, cucumber and mint APEROL SPRITZ £5.75 | £21.95 Aperol, Prosecco, sparkling water, oranges HOTEL DU VIN RUM PUNCH £7.50 | £22.95 Sailor Jerry, Dry Curaçao, Orgeat syrup, lime juice, pineapple juice, Angostura bitters, grenadine SEASONAL COLLINS £7.50 | £22.95 Beefeater Gin, fresh lemon juice, sugar syrup, seasonal fruit and herbs Glass | Jug HOT BREAKFAST PRIX FIXE MENU £7.95 All our breakfast dishes include a pot of tea or coffee Starters Served between 10am to midday BAYONNE HAM PASTRY BASKET AND CHARENTAIS MELON Selection of miniature pastries Dandelion leaves, chervil and sherry dressing CUMBERLAND SAUSAGE SANDWICH SOUPE AU PISTOU With or without a fried egg A fresh light minestrone soup, garnished with home-made pistou CRISPY BACON ROLL CAPRESE SALAD With or without a fried egg Isle of Wight tomatoes, buffalo mozzarella and aged balsamic dressing EGGS BENEDICT £9.95 Poached egg and British roast ham on a toasted English muffin -
A Link Grammar for Turkish
A LINK GRAMMAR FOR TURKISH A THESIS SUBMITTED TO THE DEPARTMENT OF COMPUTER ENGINEERING AND THE INSTITUTE OF ENGINEERING AND SCIENCES OF BILKENT UNIVERSITY IN PARTIAL FULLFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE By Özlem İstek August, 2006 I certify that I have read this thesis and that in my opinion it is fully adequate, in scope and in quality, as a thesis for the degree of Master of Science. Asst. Prof. Dr. İlyas Çiçekli (Supervisor) I certify that I have read this thesis and that in my opinion it is fully adequate, in scope and in quality, as a thesis for the degree of Master of Science. Prof. Dr. H. Altay Güvenir I certify that I have read this thesis and that in my opinion it is fully adequate, in scope and in quality, as a thesis for the degree of Master of Science. Assoc. Prof. Ferda Nur Alpaslan Approved for the Institute of Engineering and Sciences: Prof. Dr. Mehmet Baray Director of Institute of Engineering and Sciences ii ABSTRACT A LINK GRAMMAR FOR TURKISH Özlem İstek M.S. in Computer Engineering Supervisor: Asst. Prof. Dr. İlyas Çiçekli August, 2006 Syntactic parsing, or syntactic analysis, is the process of analyzing an input sequence in order to determine its grammatical structure, i.e. the formal relationships between the words of a sentence, with respect to a given grammar. In this thesis, we developed the grammar of Turkish language in the link grammar formalism. In the grammar, we used the output of a fully described morphological analyzer, which is very important for agglutinative languages like Turkish. -
The Grammar of Words
www.IELTS4U.blogfa.com Series editors Keith Brown, Eve V. Clark, April McMahon, Jim Miller, and Lesley Milroy The Grammar of Words www.IELTS4U.blogfa.com O XFORD T EXTBOOKS IN L INGUISTICS General editors: Keith Brown, University of Cambridge; Eve V. Clark, Stanford University; April McMahon, University of Sheffield; Jim Miller, University of Auckland; Lesley Milroy, University of Michigan This series provides lively and authoritative introductions to the approaches, methods, and theories associated with the main subfields of linguistics. P The Grammar of Words An Introduction to Linguistic Morphology by Geert Booij A Practical Introduction to Phonetics Second edition by J. C. Catford Meaning in Language An Introduction to Semantics and Pragmatics Second edition by Alan Cruse www.IELTS4U.blogfa.comPrinciples and Parameters An Introduction to Syntactic Theory by Peter W. Culicover Semantic Analysis A Practical Introduction by Cliff Goddard Cognitive Grammar An Introduction by John R. Taylor Linguistic Categorization Third edition by John R. Taylor I Pragmatics by Yan Huang The Grammar of Words An Introduction to Linguistic Morphology Geert Booij www.IELTS4U.blogfa.com 1 3 Great Clarendon Street, Oxford Oxford University Press is a department of the University of Oxford. It furthers the University’s objective of excellence in research, scholarship, and education by publishing worldwide in Oxford New York Auckland Cape Town Dar es Salaam Hong Kong Karachi Kuala Lumpur Madrid Melbourne Mexico City Nairobi New Delhi Shanghai Taipei Toronto With offices in Argentina Austria Brazil Chile Czech Republic France Greece Guatemala Hungary Italy Japan South Korea Poland Portugal Singapore Switzerland Thailand Turkey Ukraine Vietnam Oxford is a registered trade mark of Oxford University Press in the UK and in certain other countries Published in the United States by Oxford University Press Inc.