Classroom Communication; Competency Based Education; Cultural Context
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Das Große MENÜ-Regisfer 1
Das große MENÜ-Regisfer 1. Alphabetisches Stichwortverzeichnis ln diesem Stichwortverzeichnis finden Sie in alphabetischer Reihenfolge alle Rezepte, Warenkunden und Tips aus 10 MENÜ-Bänden. Die erste Zahl hinter dem Stichwort gibt die Bandzahl an, die zweite Zahl die Seitenzahl. Fettgedruckte Seitenzahlen weisen auf einen Tip hin. Ein (W) hinter der Seitenzahl be deutet, daß es sich hier um eine Warenkunde handelt, ein (H) steht für Hinweis und (PS) weist auf einen Rezept-Nachtrag hin. Albertkekse 1/13 Ananaskraut 1/29 - s. auch Alcazar-Torte 1/14 Ananasmelone, Horsd’cBüvre 4/297 (W) Alexander-Cocktail 1/15 s. Melone 6/310 (W) - s. auch Sachgrup Aachener Printen 1/1 Alice-Salat 1/15 6/311 penregister Aal aus der Provence 1/1 Alicot, s. Puterra Ananas-Partyspieße 1/30 Vorspeisen - blau 1/1 gout kanadisch 8/75 Ananas-Pumpernik- - s. auch Schweden - Frikassee von 3/298 Allgäuer Käse kel-Dessert 1/30 platte 9/287 - gebraten 1/2 spatzen 1/16 Ananas-Salat auf Aperitif An isette 1/41 - gekocht, s. Aal - Käsesuppe 1/16 Äpfeln 1/30 Apfel, Adams- 1/11 schnitten ait- - Suppenknödel 1/17 - Colmar 1/32 Äpfel »Bolette« 1/42 hoiländisch 1/7 Altdeutscher Topf 1/20 - Käse- 5/222 - bosnisch 1/42 - geräuchert 1/2 Altenglischer Punsch 1/20 - Zwiebel- 10/300 - bulgarisch 1/43 - grün auf flämi Altholländische Ananas-Schnitzel 1/32 - Eierkuchen mit 2/337 sche Art 1/4 Aalschnitten 1/7 Ananas-Schokolade - Eskimo- 3/70 - häuten 1/4 Alufolie 3/78 Schnitten 1/33 - flambiert» 1/43 1/6 Aluko Chop, s. -
D1.1. National Country Specific Documented Traditonal
BaSeFood D1.1 : National traditional foods documented files BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.1 – National country specific documented traditional foods files Overall compilation: Hellenic Health Foundation Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU 1 BaSeFood D1.1 : National traditional foods documented files Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator Authors : Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania Zaza Kilasonia Biological Farming Association (ELKANA), Georgia Iordanka Alexieva University of Food Technologies (UFT), Bulgaria Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO Work package 1 Leader: -
Things Borshch!
All Things Baba! All Things Borshch! Lamont County invites you to the 3rd annual Babas & Borshch Ukrainian Festival for a celebration of all things Baba, all things Borshch! For a detailed schedule of activities please check pgs 10-13. Expect to see festival favourites repeated: Ukrainian food concessions, Outdoor Music Jam, Baba's Bazaar, Beer Garden, demonstrations and talks, singers and dancers, passport office, kids' activities, and tours of the church, museum, and grain elevator. Expect many all-new additions: The Baba Magda Fan Club (pg 4) and a FREE borshch sample for everyone (pg 5)! On Saturday catch Michael Mucz, best-selling author of Baba's Kitchen Medicines and welcome the Touring Tin car club as they show off some iron. Get started on your own Kapusta in hands-on sessions. Join us for the Borshch Cook Off on Sunday followed by a screening of James Motluk's documentary A Place Called Shandro as we close out the festival. A huge Dyakuyu to our visitors, sponsors, volunteers, performers, partners, media, individuals, and businesses for supporting the Ukrainian culture and proving that small town Alberta knows how to party! Hazel Anaka, Festival Coordinator 3 All Things Baba! Join the BABA MAGDA FAN CLUB today for giveaways, advance notice of special events, and a chance to win a PRIZE PACK valued at $245! In addition, the first 100 members to sign up online will have a Gift Bag waiting for pick up at the Festival Information Table. Pyrogy Dance Lessons Be sure to join Baba Magda in front of the Outdoor Music Jam stage at 1 pm on Saturday and 12:30 pm on Sunday for a group dance lesson! Music and lyrics courtesy of Winnipeg's Nester Shydlowsky and the Ukrainian Old Timers. -
"Regulating Sin" Across Cultures Joyce M
Marquette University e-Publications@Marquette Communication Faculty Research and Publications Communication, College of 1-1-2009 "Regulating Sin" Across Cultures Joyce M. Wolburg Marquette University, [email protected] Olesya Venger Marquette University Accepted version. Journal of Advertising, Vol. 38, No. 4 (Winter 2009): 15-36. DOI. © 2009 Routledge (M.E. Sharpe). Used with permission. NOT THE PUBLISHED VERSION; this is the author’s final, peer-reviewed manuscript. The published version may be accessed by following the link in the citation at the bottom of the page. “Regulating Sin” Across Cultures A Comparison of Alcohol Ads in Ukrainian and American Magazines Joyce M. Wolburg Department of Advertising and Public Relations, Diederich College of Communication, Marquette University, Milwaukee, WI Olesya Venger Annenberg School for Communication, University of Pennsylvania, Philadelphia, PA Abstract: Using text analysis, this study compares the alcohol advertising strategy in Ukraine and the United States within the context of regulatory, historical, cultural, and economic factors. Results showed that Ukrainian magazine ads contained a larger number of violations than the American ads, which complied with the letter of the law, if not the spirit. The message strategies also told different cultural stories that reflect the different ideologies for the two countries, which means that specialized advertising approaches are needed for each country. American ads situate alcohol as part of normal life, whereas Ukrainian ads demonstrate conspicuous consumption and celebrate the change to a market economy. They must not only sell the product but also teach Ukrainians how to be part of the consumer culture. An ad for Beefeater Dry Gin in GQ magazine shows the bottle of gin with slices of lime making a splash pattern against the tonic water in the shape of the British flag. -
Dalmatian Cooking: Cuisine of the Slavic Mediterranean Ebook, Epub
DALMATIAN COOKING: CUISINE OF THE SLAVIC MEDITERRANEAN PDF, EPUB, EBOOK John J Goddard | 274 pages | 17 Oct 2012 | Createspace | 9781468166187 | English | United States About Croatia — Fešta - The Croatian Food & Wine Festival Brudet , brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro. It consists of several types of fish stewed with spices and red wine, and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used. Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia Slavonia and Serbia Vojvodina. In parts of Slavonia, kulen is called kulin in Ikavian accent. The meat is low-fat, rather brittle and dense, and the flavour is spicy with the hot red paprika bringing it aroma and colour, and garlic for additional spice. The original kulen recipe does not contain black pepper; its hot flavour comes from the paprika. The traditional time of producing kulen is during the pig slaughter done every autumn by most households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer. -
The Ukrainian Weekly 1943, No.33
www.ukrweekly.com ОБОДА SVOBODA Український Щоденник Ukrainian Daily РІК LL Ч. 163. VOL. LL No. 163. SECTION II. Щг ШШіпж ЖееМр Dedicated to the needs and interest of young Americans of Ukramian descent. m 32 JERSEY CITY, N. J., SATURDAY, AUGUST 21, 1943 VOL. XI An Appeal To Relatives and Friends of Our Columbia Broadcasts Ukrainian Religious Service Men Program Judging by press reports alone a steadily increasing number of our The regular Sunday afternoon pro··— |service men of Ukrainian descent are distinguishing themselves in both gram "Church of the Air," broad· ¦ (1767-1806), and "Da Ispolniatsia" ¦training and actual fighting, or being wounded, taken prisoner and even cast by the Columbia System on a'(May Our Lips Sing Praises of [making the supreme sacrifice for their country in this great war against coast-to-coast hook-up, consisted last «Thee). the Axis powers. More and more Ukrainian-sounding names appear on Sunday, August 15, of servral Uk-¡ The choir did more than ample the various official lists in this connection. Yet only a bare driblet of rainian church hymns sung by the¡ justice to all the three songs. Espe- such names appears on these pages. Why? Simply because very few of 70-voice Choir of St. George's Uk» dally stirring, however, was its ren- our readers trouble themselves to send to us at least a^ bare report con rainian Catholic Church of New York dition of the beautiful "Pokayahiye." cerning such Ukrainian American servicemen whom they personally know. City under the direction of Mr. Theo-¦ in his address, Bishop Senyshyn Such a situation, to say the least, is very deplorable. -
HISTORY of UKRAINE and UKRAINIAN CULTURE Scientific and Methodical Complex for Foreign Students
Ministry of Education and Science of Ukraine Flight Academy of National Aviation University IRYNA ROMANKO HISTORY OF UKRAINE AND UKRAINIAN CULTURE Scientific and Methodical Complex for foreign students Part 3 GUIDELINES FOR SELF-STUDY Kropyvnytskyi 2019 ɍȾɄ 94(477):811.111 R e v i e w e r s: Chornyi Olexandr Vasylovych – the Head of the Department of History of Ukraine of Volodymyr Vynnychenko Central Ukrainian State Pedagogical University, Candidate of Historical Sciences, Associate professor. Herasymenko Liudmyla Serhiivna – associate professor of the Department of Foreign Languages of Flight Academy of National Aviation University, Candidate of Pedagogical Sciences, Associate professor. ɇɚɜɱɚɥɶɧɨɦɟɬɨɞɢɱɧɢɣɤɨɦɩɥɟɤɫɩɿɞɝɨɬɨɜɥɟɧɨɡɝɿɞɧɨɪɨɛɨɱɨʀɩɪɨɝɪɚɦɢɧɚɜɱɚɥɶɧɨʀɞɢɫɰɢɩɥɿɧɢ "ȱɫɬɨɪɿɹ ɍɤɪɚʀɧɢ ɬɚ ɭɤɪɚʀɧɫɶɤɨʀ ɤɭɥɶɬɭɪɢ" ɞɥɹ ɿɧɨɡɟɦɧɢɯ ɫɬɭɞɟɧɬɿɜ, ɡɚɬɜɟɪɞɠɟɧɨʀ ɧɚ ɡɚɫɿɞɚɧɧɿ ɤɚɮɟɞɪɢ ɩɪɨɮɟɫɿɣɧɨʀ ɩɟɞɚɝɨɝɿɤɢɬɚɫɨɰɿɚɥɶɧɨɝɭɦɚɧɿɬɚɪɧɢɯɧɚɭɤ (ɩɪɨɬɨɤɨɥʋ1 ɜɿɞ 31 ɫɟɪɩɧɹ 2018 ɪɨɤɭ) ɬɚɫɯɜɚɥɟɧɨʀɆɟɬɨɞɢɱɧɢɦɢ ɪɚɞɚɦɢɮɚɤɭɥɶɬɟɬɿɜɦɟɧɟɞɠɦɟɧɬɭ, ɥɶɨɬɧɨʀɟɤɫɩɥɭɚɬɚɰɿʀɬɚɨɛɫɥɭɝɨɜɭɜɚɧɧɹɩɨɜɿɬɪɹɧɨɝɨɪɭɯɭ. ɇɚɜɱɚɥɶɧɢɣ ɩɨɫɿɛɧɢɤ ɡɧɚɣɨɦɢɬɶ ɿɧɨɡɟɦɧɢɯ ɫɬɭɞɟɧɬɿɜ ɡ ɿɫɬɨɪɿɽɸ ɍɤɪɚʀɧɢ, ʀʀ ɛɚɝɚɬɨɸ ɤɭɥɶɬɭɪɨɸ, ɨɯɨɩɥɸɽ ɧɚɣɜɚɠɥɢɜɿɲɿɚɫɩɟɤɬɢ ɭɤɪɚʀɧɫɶɤɨʀɞɟɪɠɚɜɧɨɫɬɿ. ɋɜɿɬɭɤɪɚʀɧɫɶɤɢɯɧɚɰɿɨɧɚɥɶɧɢɯɬɪɚɞɢɰɿɣ ɭɧɿɤɚɥɶɧɢɣ. ɋɬɨɥɿɬɬɹɦɢ ɪɨɡɜɢɜɚɥɚɫɹ ɫɢɫɬɟɦɚ ɪɢɬɭɚɥɿɜ ɿ ɜɿɪɭɜɚɧɶ, ɹɤɿ ɧɚ ɫɭɱɚɫɧɨɦɭ ɟɬɚɩɿ ɧɚɛɭɜɚɸɬɶ ɧɨɜɨʀ ɩɨɩɭɥɹɪɧɨɫɬɿ. Ʉɧɢɝɚ ɪɨɡɩɨɜɿɞɚɽ ɩɪɨ ɤɚɥɟɧɞɚɪɧɿ ɫɜɹɬɚ ɜ ɍɤɪɚʀɧɿ: ɞɟɪɠɚɜɧɿ, ɪɟɥɿɝɿɣɧɿ, ɩɪɨɮɟɫɿɣɧɿ, ɧɚɪɨɞɧɿ, ɚ ɬɚɤɨɠ ɪɿɡɧɿ ɩɚɦ ɹɬɧɿ ɞɚɬɢ. ɍ ɩɨɫɿɛɧɢɤɭ ɩɪɟɞɫɬɚɜɥɟɧɿ ɪɿɡɧɨɦɚɧɿɬɧɿ ɞɚɧɿ ɩɪɨ ɮɥɨɪɭ ɿ ɮɚɭɧɭ ɤɥɿɦɚɬɢɱɧɢɯ -
Discovering Ukraine
Міністерство освіти та науки України Полтавський національний педагогічний університет імені В.Г.Короленка Факультет філології та журналістики Кафедра англійської та німецької філології Сосой Галина Станіславівна DISCOVERING UKRAINE Навчальний посібник з англійської мови для студентів І-ІV курсів українського відділення факультету філології та журналістики Полтава 2018 1 УДК 811.111(075.8) C 66 Затверджено на засіданні вченої ради Полтавського національного педагогічного університету імені В.Г. Короленка. (Протокол № 11 від 22 лютого 2018 року) Автор – Cосой Г.С., ст. викл. кафедри англійської та німецької філології. Рецензенти Іщенко В.Л., кандидат філологічних наук, доцент, завідувач кафедри ділової іноземної мови Вищого навчального закладу Укоопспілки «Полтавський університет економіки і торгівлі» Криницька Н.І., кандидат філологічних наук, доцент, зав. кафедри романо- германської філології ПНПУ ім. В.Г. Короленка Сосой Г.С. Discovering Ukraine : навчальний посібник з англ. мови для студентів І- ІV курсів українського відділення факультету філології та журналістики / Г.С. Сосой. – Полтава : ПНПУ, 2018. – 144 с. Навчально-методичний посібник “Discovering Ukraine” являє собою збірник текстів і вправ, складений з урахуванням програми з англійської мови для студентів І-ІV курсів українського відділення факультету філології та журналістики денної форми навчання. Метою посібника є розвиток навичок читання, усного мовлення, літературного перекладу, збагачення тематичної лексики та словникового запасу студентів у цілому, закріплення студентами -
St. Michael's Parish
St. Michael’s Parish Bee Fr. James S. Dutko, Pastor, 797-4471 St. Michael’s Church Office, 729-0261 Cell: 725-3672, [email protected] Rectory, 797-4471, Atrium, 729-3112 Fr. Deacon Charles Ellis, 785-1485 www.saintmichaels.info St. Michael’s is a family of Orthodox Christians, serving the Lord since 1904. American Carpatho-Russian Orthodox Diocese, www.acrod.org Palm Sunday, April 25, 2021 Antiphons, Tropars and Kondak, Prokimen and Alleluia verses from Palm Sunday proper’s. Schedule for Holy Week Palm Sunday: *Bridegroom Matins, 7 PM Holy Monday: *Bridegroom Matins, 7 PM Holy Tuesday: *Bridegroom Matins, 7 PM Holy Wednesday: *Sacrament of Holy Anointing, 7 PM Confessions, 6:30 PM Holy Thursday: *Vesperal Liturgy of St. Basil, 8 AM *The 12 Passion Gospels, 7 PM Good Friday: *Royal Hours, 8 AM *Vespers of Good Friday, 7 PM Holy Saturday: *Vesperal Liturgy of St. Basil, 8 AM *Adoration at Tomb, 9AM-8 PM *First Confessions Class, 11-12 Noon *Easter Confessions, 2-4 PM *Blessing of Paschal Foods, 4 PM *Resurrection Matins, 8 PM Icon of Christ the Bridegroom! *Blessing of Paschal Foods Join us for these beautiful services On Sunday, Monday and Tuesday at 7 PM Easter Sunday: *Pascal Divine Liturgy, 9 AM *Blessing of Paschal Foods 3rd Attempt at Hosting our Annual Parish Meeting Following Today’s Liturgy Because of limited attendance during the COVID winter, it was impossible to have a quorum of 50 people for our annual parish meeting scheduled the last Sunday of February and then of March. Please be sure to stop at the hall after Liturgy today, enjoy a cup of coffee and share in a brief review of the year for our annual meeting. -
Macedonian Studies 2
MACEDONIAN ACADEMY OF SCIENCES AND ARTS V Victor A. FRIEDMAN ictor MACEDONIAN STUDIES 2 A. F Victor A. FRIEDMAN RIEDMAN MACEDONIAN STUDIES MACEDONIAN S MACEDONIAN 2 TUDIES ISBN 978-608-203-150-7 2 Victor A. Friedman MACEDONIAN STUDIES 2 МАКЕДОНСКА АКАДЕМИЈА НА НАУКИТЕ И УМЕТНОСТИТЕ Виктор A. Фридман МАКЕДОНИСТИЧКИ СТУДИИ 2 Скопје, 2015 MACEDONIAN ACADEMY OF SCIENCES AND ARTS Victor A. Friedman MACEDONIAN STUDIES 2 Skopje, 2015 Уредници: акад. Зузана Тополињска проф. д-р Марјан Марковиќ Редакциски одбор: акад. Зузана Тополињска проф. д-р Марјан Марковиќ CIP - Каталогизација во публикација Национална и универзитетска библиотека „Св. Климент Охридски“, Скопје 811.163.3:811(497) 811(497):811.163.3 FRIEDMAN, Victor A. Macedonian Studies 2 / Victor A. Friedman. - Скопје : Македонска академија на науките и уметностите, 2015. - 362 стр. : табели ; 23 см На напор. насл. стр.: Македонистички студии 2 / Виктор А. Фридман. - Фусноти кон текстот. - Библиографија: стр. 319-360 ISBN 978-608-203-150-7 I. Фридман, Виктор А. види Friedman, Victor A. а) Македонски јазик - Балкански јазици - Компаративни истражувања б) Балкански јазици - Македонски јазик - Компаративни истражувања COBISS.MK-ID 99187210 Table of contents PREFACE & ACKNOWLEDGMENTS…................................................... 7 Grammatical Categories and a Comparative Balkan Grammar .................... 9 Morphological Innovation and Semantic Shift in Macedonian..................... 27 The Loss of the Imperfective Aorist in Macedonian: Structural Significance and Balkan Context................................................. -
Baba's Holubtsi (Cabbage Rolls)
Baba’s Holubtsi (Cabbage Rolls) From Baba’s Kitchen: Ukrainian Soul Food By Raisa Stone Meatless My book contain entire chapter of Holubtsi recipes! This include kasha (buckwheat), cheese, mushroom, meat and with smetana (sour cream). Holubtsi mean dear little pigeon. You probably call cabbage roll. This sound not too romantic. When I make holubtsi, men line up on village street. They say, “Oh Baba, can I be little pigeon in your hand, too?” I send them chop wood. They come back and give me foot massage with big rough hand. Then I make sound like pigeon. Croo, croo, croo. Maybe then I feed them. Ha! I show you how to make holubtsi like real Ukrainian. First, get neighbor to come over and help. This long job. Also, taking core from cabbage is boring. This first kind have no meat. Stalin steal our cow and pig, and for long time I only make without. This not make me vegetarian. So don't be telling all your hippie-shmippie friend, “Go see Baba.” I live in BC with grandchildren. I drink horilka and stick nail in tire of Volkswagen van for big kick. Then I put pedal to metal in my Rocket 88. I help my grandson take engine from boring Oldsmobile and fit in my red '68 Caddy for real ride. They call me Cadillac Kozachka. This recipe make twenty or thirty pigeon. Baba going to show you two method for peeling cabbage: 1. Take core from big head cabbage. Use very sharp knife. Make small “v” beside core on two side, then cut down and make wiggle wiggle wiggle until core come out. -
Impact of Artisanal Technologies on the Quality Indices of the Cozonac
ПИЩЕВЫЕ СИСТЕМЫ | Том 3 № 3 | 2020 FOOD SYSTEMS | Volume 3 № 3 | 2020 DOI: https://doi.org/10.21323/2618–9771–2020–3–3–25–31 Available online at https://www.fsjour.com/jour Наверно этот размер Original scientific paper IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC Rodica Siminiuc, Dinu Țurcanu Technical University of Moldova, Chisinau, Republic of Moldova KEY WORDS: ABSTRACT cozonac, sourdough, fermentation, The research focused on studying the impact of sourdough with spontaneous flora (SSF) (obtained also from glu- artisanal technologies, soriz ten-free flour) and artizanal technologies on the quality indices of cozonac —a traditional pastry product. (Sorghum oryzoidum), Physico-chemical and microbiological indices were analyzed, as well as glycemic index (GI) of cozonac samples nutritional aspects with different fermentation agents. The experimental results showed that the GI of the cozonac samples have similar values, being between GI = 68 and GI = 71. Respectively, cozonac with SSF samples can be classified in the category of foods with moderate GI, and cozonac with commercial yeast (CY) — in the category of foods with high GI. Digestibility indices for all samples reached values between 72% and 76%. The sensory profiles of baked cozonacs were analyzed descriptively by the panel members, and the results showed that all cozonac samples were characterized by slightly acid taste, with specific and pleasant flavors. However, it seems that a long fermentation of the dough, even if CY is used as a fermenting agent, leads to the formation of quality indices of the dough and cozonac, very close to the products obtained only with SSF.