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2009-01-Solvoll.Pdf (1.176Mb)
Televised sport Exploring the structuration of producing change and stability in a public service institution Mona Kristin Solvoll A dissertation submitted to BI Norwegian School of Management for the degree of Ph.D Series of Dissertations 1/2009 BI Norwegian School of Management Department of Public Governance Mona Kristin Solvoll Televised sport - exploring the structuration of producing change and stability in a public service institution © Mona Kristin Solvoll 2009 Series of Dissertations 1/2009 ISBN: 978 82 7042 944 8 ISSN: 1502-2099 BI Norwegian School of Management N-0442 Oslo Phone: +47 4641 0000 www.bi.no Printing: Nordberg The dissertation may be ordered from our website www.bi.no (Research – Research Publications) ii Acknowledgements Many people have contributed in various ways to this project. I am indebted to my outstanding supervisor Professor Tor Hernes for his very unusual mind. I am grateful to the Norwegian Research Council for the funding of this thesis and to the Department of Public Governance at Norwegian School of Management, BI. Special thanks to the boys at the Centre for Media Economics and to Professor Rolf Høyer who brought me to BI. I would also like to thank the Department of Innovation and Economic Organization that generously welcomed me. Very special thanks to the Department Administrators Ellen A. Jacobsen and Berit Lunke for all their help and bright smiles. I have received valuable inspiration from many “senior” colleagues, in particular professor Tore Bakken and Professor Lars Thue. Special thanks to Professor Nick Sitter, although he supports the wrong team. Thanks also to my proof-reader, Verona Christmas-Best and the members of the committee for their insightful, comments and criticism. -
Twenty-Four Conservative-Liberal Thinkers Part I Hannes H
Hannes H. Gissurarson Twenty-Four Conservative-Liberal Thinkers Part I Hannes H. Gissurarson Twenty-Four Conservative-Liberal Thinkers Part I New Direction MMXX CONTENTS Hannes H. Gissurarson is Professor of Politics at the University of Iceland and Director of Research at RNH, the Icelandic Research Centre for Innovation and Economic Growth. The author of several books in Icelandic, English and Swedish, he has been on the governing boards of the Central Bank of Iceland and the Mont Pelerin Society and a Visiting Scholar at Stanford, UCLA, LUISS, George Mason and other universities. He holds a D.Phil. in Politics from Oxford University and a B.A. and an M.A. in History and Philosophy from the University of Iceland. Introduction 7 Snorri Sturluson (1179–1241) 13 St. Thomas Aquinas (1225–1274) 35 John Locke (1632–1704) 57 David Hume (1711–1776) 83 Adam Smith (1723–1790) 103 Edmund Burke (1729–1797) 129 Founded by Margaret Thatcher in 2009 as the intellectual Anders Chydenius (1729–1803) 163 hub of European Conservatism, New Direction has established academic networks across Europe and research Benjamin Constant (1767–1830) 185 partnerships throughout the world. Frédéric Bastiat (1801–1850) 215 Alexis de Tocqueville (1805–1859) 243 Herbert Spencer (1820–1903) 281 New Direction is registered in Belgium as a not-for-profit organisation and is partly funded by the European Parliament. Registered Office: Rue du Trône, 4, 1000 Brussels, Belgium President: Tomasz Poręba MEP Executive Director: Witold de Chevilly Lord Acton (1834–1902) 313 The European Parliament and New Direction assume no responsibility for the opinions expressed in this publication. -
Indianapolis' Circle City Lodge
Indianapolis' Circle City Lodge - Sons of Norway Luren Velkommen til vårt sammenkomst! March-April, 2014 Issue 23 Volume 2 Fra Presidenten Inside this Issue (From the President) Kalendar 2 Olympics 2-3 Litt av Hvert 3-4 Dear lodge members, friends and family, Stavanger Band 4 Birthdays 4 Win Trip-Norway 4 It looks like we’re two months, two more successful Sammenkomster and at least one polar Odden/B. Tour 4-5 vortex into a brand new year. Which means that your board members are hard at work figuring Book Review 5-6 out where we‘d like the state of the lodge to be in February of 2015 and planning how to get Figure Carving 6 Apricot Bars 6-7 there. Easter Tradition 7 Samuelsen trip 7-8 Before we get into this year’s goals, let me introduce myself for those of you I haven’t had the chance to meet. My name is Tim Lisko, I’m an adjunct professor of Photography at Franklin President College, and your new lodge President. Tim Lisko What that means for me is that I have a lot of learning to do. It’s going to be my job during Vice President Dagrun Bennett these next few months and for the duration of my term to glean as much as I can from the experience and wisdom of past presidents, board members and, of course, the long-time Secretary membership. Nancy Andersen Treasurer What I’d like to do this year with the support and approval of the board and general Burt Bittner membership is to take what we do best -- getting together as a community of people who love the Social Co-directors culture, history and people of Norway -- and use it to get the word out to anybody else who’d fit Mike Jacobs right in. -
Global Seafood Cookbook *Recipe List Only*
GLOBAL SEAFOOD COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Global Seafood Cookbook. GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Appetizers & Salads Almejas a la Marinera (Spanish Clams in Marinara Sauce) Atherina (Greek Fried Smelts) Bara Lawr (Welsh Laver Bread) Blackbeard's Crab Cakes Clams Casino Codfish Balls Crab & Artichoke Dip Cracker Pirate Smear (Crab & Shrimp Dip) Easy Sushi Rolls Eggs Drumkilbo (eggs with lobster & shrimp) Fried Calamari (Squid) Gefilte Fish (Jewish Stuffed Fish) Herring Dip (Jewish) Hot Lobster Dip Inlagd Sill (Swedish Salted Herring) Lobster Salad Maine Clam Dip Marinated Anchovies (Basque) Old Bay Crab Cakes Oysters on the Half Shell Oysters Rockefeller Popcorn Shrimp Prawn Crackers Salade Basque (Basque Salad with Tuna) Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad) Salmagundi (Pirate Grand Salad) Selyodka Pod Shouboi (Russian Herring Salad) Shenanchie's Clam Dip Shenanchie's Sushi (Avocado & Shrimp) Shrimp Puffs Shrimp Salad Shrimpy Devils (deviled eggs with shrimp) Sledz w Smietanie (Polish Creamed Herring) Steamed Mussels Sushi Rice Taramasalata (Greek Fish Roe Dip) Tempura (Japanese Seafood & Vegetables) Tomates Monegasque (Monegasque Tomatoes with Tuna) Tuna Rice Cakes Uncle Pat's Crab Cocktail 2 GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare Entrees & Sides Almondine Sole Apelsinfisk (Swedish Orange Fish) Baked Mahi-Mahi Bar a la Monegasque -
Program in Chronological Order
Program in Chronological Order * – Corresponding Author Note: Minisymposia (MS) session talk times are only indicative and talks will be scheduled in such a way as to occupy the 90 minute time slot at the discretion of the MS organizer Wednesday, 24 July 2019 09:00-09:15 WeA03.3 Retinal Vessel Segmentation using Round-Wise Features Aggregation on Bracket-Shaped Convolutional Neural Networks WeA02: 08:30-10:00 Hall A8 – Level 1 Hua, Cam-Hao* (Kyung Hee University); Huynh-The, Thien Adaptive and Kalman Filtering (Oral Session) (Kumoh National Institute of Technology); Lee, Sungyoung Chair: Aramendi, Elisabete (University of the Basque Country) (Kyung Hee University) Co-Chair: Sassi, Roberto (Università degli Studi di Milano) 09:15-09:30 WeA03.4 08:30-08:45 WeA02.1 Automatic Classification for the Type of Multiple Synapse Comparison of Single and Multi-Reference QRD-RLS based on Deep Learning July 24 Wednesday Adaptive Filter for Non-Invasive Fetal Electrocardiography Luo, Jie (Hubei University); Hong, Bei (Institute of Automation, Sulas, Eleonora* (University of Cagliari); Urru, Monica (Division Chinese Academy of Sciences); Jiang, Yi (Institute of of Paediatric Cardiology, S.Michele Hospital, Cagliari,); Automation, Chinese Academy of Sciences); Li, Linlin (Institute Tumbarello, Roberto (Division of Paediatric Cardiology, of Automation Chinese Academy of Sciences); Xie, Qiwei S.Michele Hospital, Cagliari,); Raffo, Luigi (University of (Institute of Automation, Chinese Academy of Sciences); Han, Cagliari); Pani, Danilo (University of Cagliari) Hua* (Institute of Automation, Chinese Academy of Sciences) 08:45-09:00 WeA02.2 09:30-09:45 WeA03.5 Physical Activity Estimation from Accelerometry Averse Deep Semantic Segmentation Garnotel, Maël (CRNH); Simon, Chantal (CRNH Rhône- Cruz, Ricardo* (INESC TEC & University of Porto); Pinto Costa, Alpes/CENS, Centre Hospitalier Lyon Sud – 165 chemin); Joaquim F. -
Communicating Ethnicity: a Phenomenological Analysis of Constructed Identity
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Theses from the College of Journalism and Journalism and Mass Communications, College Mass Communications of December 2006 COMMUNICATING ETHNICITY: A PHENOMENOLOGICAL ANALYSIS OF CONSTRUCTED IDENTITY Laura L. Pierson University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/journalismdiss Part of the Journalism Studies Commons Pierson, Laura L., "COMMUNICATING ETHNICITY: A PHENOMENOLOGICAL ANALYSIS OF CONSTRUCTED IDENTITY" (2006). Theses from the College of Journalism and Mass Communications. 1. https://digitalcommons.unl.edu/journalismdiss/1 This Article is brought to you for free and open access by the Journalism and Mass Communications, College of at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Theses from the College of Journalism and Mass Communications by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. COMMUNICATING ETHNICITY: A PHENOMENOLOGICAL ANALYSIS OF CONSTRUCTED IDENTITY by Laura L. Pierson A DISSERTATION Presented to the Faculty of the Graduate College at the University of Nebraska in Partial Fulfillment for the Requirements for the Degree of Doctor of Philosophy Major: Communication Studies Under the Supervision of Professor Ronald Lee Lincoln, Nebraska December 2006 COMMUNICATING ETHNICITY: A PHENOMENOLOGICAL ANALYSIS OF CONSTRUCTED IDENTITY Laura L. Pierson, Ph.D. University of Nebraska, 2006 Advisor: Dr. Ronald Lee This dissertation uses phenomenology, along with a constructionist framework, to explore the ways an ethnic community in central Texas constructs and communicates its cultural identity. The first goal of this study (RQ1) was to describe how the people of Norse, Texas experience ethnicity. The second goal of this study (RQ2) was to discover how this ethnicity was communicatively constructed and maintained. -
Planning Guide
PLANNING GERMANY GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Germany. Your creativity and knowledge make the trip. Germany is vast country with a rich history of world renowned scientists, masters of music, creators of beautiful art and influential minds. It is made up of 16 states, each with their own cultural characteristics, historic customs and in some locations, their own local dialects of the German language. Germany is the world’s fourth largest economy, and it also is proud to have the fourth most Michelin Star rated restaurants in the world. As unique as each state is, so is their culinary contribution to German cuisine. The wealth and abundance of natural resources contributes to the variety of dishes and beverages found around the country. The diverse armament of fish, livestock, vegetables and grains combined with a long-established culture of cooking contributes to the cornucopia of German cuisine. You are a vital member of the crew, and your responsibilities are critical for trip success. To help you avoid the unexpected, and exceed the expectations of your stakeholders when traveling to Germany, we have developed this planning guide. Enclosed, you’ll find tips from Universal Weather and Aviation, Inc. to help you plan for visas, airports, hotels, health, and security. In addition, we have included a guide to German cuisine from Air Culinaire Worldwide, a Universal® company. We hope this information helps you to successfully navigate the unique operating requirements and local cultures of Germany. As always, please know that you are not alone. -
Le Traitement Médiatique Des Sports D'hiver : Approche Comparée France/Pays Scandinaves
ÉCOLE DU JOURNALISME Mastère 2 Journalisme Sportif *** LE TRAITEMENT MÉDIATIQUE DES SPORTS D’HIVER : APPROCHE COMPARÉE FRANCE/PAYS SCANDINAVES Mémoire présenté et soutenu par M. Florian Burgaud *** Année universitaire 2019/2020 REMERCIEMENTS Je remercie chaleureusement Christophe Colette qui m’a aiguillé pendant mes recherches. Je remercie aussi toutes les personnes qui m’ont aidé, de près ou de loin, pour la rédaction de ce mémoire. Un immense merci aux journalistes et aux autres personnes qui ont accepté de répondre à mes questions, à mes interrogations sur le traitement médiatique des sports d’hiver en France et dans les pays scandinaves. Un grand merci, donc, à tous : Nils Christian Mangelrød, Marcus Lindqvist, Viljam Brodahl, Jean-Pierre Bidet, Marc Ventouillac, Franck Lacroix, Sverker Sörlin et Nicolas Mayer. Merci aussi à Arne Idland pour son aide sur le Blink Festival. Merci à tous pour la confiance que vous m’avez accordée. Merci, enfin, à l’École Du Journalisme de Nice de m’avoir permis d’écrire ce mémoire sur un sujet s’insérant parfaitement dans mon projet professionnel. 1 RÉSUMÉ Lors de chaque édition des Jeux olympiques d’hiver, les audiences mesurées par Médiamétrie sont incroyablement élevées – jusqu’à 16 millions de personnes en 1992 pour le programme court féminin de patinage artistique. En partant du constat que les Français aiment les sports d’hiver mais qu’ils sont quasiment invisibles dans le paysage médiatique, à part le biathlon depuis quelques années, nous avons réalisé une approche comparée avec le traitement que les médias scandinaves font des sports d’hiver. Là-bas, les fondeurs et les hockeyeurs, notamment, sont de véritables stars traquées par les journalistes et les sports blancs font la une des journaux toute l’année. -
Appetizers In-Between Pasta & Basta Country Style Holland Herring Frisch & Fisch
This week’s lunch menu is between 11.30am and 3.00pm Our opening hours: Daily from 11.00am to midnight Appetizers 222 Roast beef (cold) 17,50 with remoulade, served with pan-fried potatoes 200 Clear beef broth 5,30 and salad set with meatballs and chives 223 Farmer’s breakfast 9,80 201 French onion soup 5,40 pan-fried potatoes in scrambled egg with spicevpickle gratinated with cheese and smoked cottage ham 202 Tomato soup 5,40 224 “Labskaus” 14,50 with fresh tomatoes and cream hood boiled beef, potatoes, beetroot and spice pickle all 203 Goulash soup 6,40 mixed and on the top two fried egg homemade with crème fraîche (as much as you want and can!) 204 Lobster cream soup 6,90 with smoked salmon strips and cream hood Holland Herring 230 Herring fillets 10,90 In-between with onion rings, tomatoes and black bread 231 “Housewife” style herring fillets 13,90 210 Toast “Hawaii” 8,50 with apple, onion and gherkin sauce, served with with ham and pineapple gratinated with cheese pan-fried potatoes 211 Tomato and mozzarella 9,50 232 “Scandinavian” style herring fillets 13,90 with fresh basil with honey-mustard-dill sauce, served with 212 Baked Potato 10,90 pan-fried potatoes with turkey strips, sour cream and salad set 233 “Lord Nelson” style herring fillets 14,80 213 Baked Potato 11,90 with apple and cranberry cream, served with smoked salmon, sour cream and salad set with pan-fried potatoes 214 Baked Potato 12,60 with fried salmon, sour cream and salad set Frisch & Fisch 16,40 215 Leaf Spinach 234 Smoked salmon (cold) 12,90 with Gorgonzola sauce -
2020Ostbergthepower (692.0Kb)
Scandinavian Journal of History ISSN: (Print) (Online) Journal homepage: https://www.tandfonline.com/loi/shis20 The power of reputation. Navigating conflicting notions of honour within the elite of Denmark- Norway, c. 1784–1814 Kai Peter Østberg To cite this article: Kai Peter Østberg (2020): The power of reputation. Navigating conflicting notions of honour within the elite of Denmark-Norway, c. 1784–1814, Scandinavian Journal of History, DOI: 10.1080/03468755.2020.1844287 To link to this article: https://doi.org/10.1080/03468755.2020.1844287 © 2020 The Authors. Published by Informa UK Limited, trading as Taylor & Francis Group on behalf of the Historical Associations of Denmark, Finland, Iceland, Norway and Sweden. Published online: 21 Nov 2020. Submit your article to this journal Article views: 215 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=shis20 SCANDINAVIAN JOURNAL OF HISTORY https://doi.org/10.1080/03468755.2020.1844287 ARTICLE The power of reputation. Navigating conflicting notions of honour within the elite of Denmark-Norway, c. 1784–1814 Kai Peter Østberg Department of Business, History and Social Sciences, University of South-Eastern, Bø i Telemark, Norway ABSTRACT ARTICLE HISTORY In the second half of the 18th century, the foundation of monarch Received 6 November 2018 ical and aristocratic power and prestige was challenged by notions Revised 24 October 2020 of essential equality and a transformed idea of merit. The elite Accepted 26 October 2020 continued to pursue the traditional marks of distinction, but this KEYWORDS behaviour was often accompanied by a discourse stressing the Denmark-Norway; unimportance of such vain and worldly concerns for the truly absolutism; merit; honour; enlightened person. -
1814: Regjering Og Departementer Blir Til
Norsk mal: Startside 1814: Regjering og departementer blir til Øivind Østang Plenumsalen, Regjeringskvartalet, 3. mars 2014 Tips engelsk mal Oppdatert 21. mars 2014 Klikk på utformingsfanen og velg DEPMAL – engelsk. Eller velg DEPMAL– engelsk under ”oppsett”. Statsministerens kontor Norsk mal: Tekst med kulepunkter - 1 vertikalt bilde Da Napoleon var ferdig … Mandag 11. april, andre påskedag, 1814: • keiser Napoleon abdiserer i Fountainebleau • riksforsamlingen åpner på Eidsvolds Værk • regjering og departementer er i gang i Christiania Et blikk på den utøvende makt i 1814 Tips bilde: For best oppløsning anbefales jpg og png- Napoleon i Fountainebleau 11. april 1814. format. (Maleri: Paul Delaroche, foto: Museum der bildenden Künste, Leipzig) 2 Statsministerens kontor Norsk mal: Tekst med kulepunkter - 1 vertikalt bilde … var Christian Fr. i gang Siden han kom i land på Søndre Sandøy på Hvaler 21. mai 1813, har prins Christian Frederik (27) styrt Norge som dansk stattholder. Han har forberedt en regjeringskommisjon til støtte for seg. Hans sekretariat er Stattholderskapets kanselli, hans apparat landets sivile og militære embetsverk. 24. januar 1814 melder en kurer det Christian Frederik har fryktet: Kielfreden har ti dager tidligere overført kongeriket Norge til den svenske kongen. Prinsen planlegger nå å ta Norges krone i arv, og begynner å arbeide for et selvstendig Norge. Tips bilde: For best oppløsning anbefales jpg og png- Christian Frederik 1810 (Maleri: Hornemann, foto: Kit Weis/Rosenborg Slot) format. 3 Statsministerens kontor Norsk mal: Tekst med kulepunkter - 1 vertikalt bilde En vinterreise Sent i januar 1814 forlater prinsen Christiania for å samle støtte. Etter noen dager hos sin venn Carsten Anker på Eidsvolds Værk, reiser han via Toten, Gudbrandsdalen og Dovrefjell til Trondhjem. -
Russian Dishes Summer in Bretzel
RUSSIAN DISHES SORREL SOUP WITH STEWED BEEF AND POTATOES 340,- SALAD WITH SMOKED VENISON AND CRANBERRY-GINGER DRESSING, SOAKED CRANBERRIES, BAKED POTATOES AND MUSHROOMS 480,- COLD SMOKED ARCTIC CISCO AND WHITEFISH WITH APPLE AND ONION 290,- LAMB TARTARE 440,- “BORSCH” - BEET SOUP WITH BEEF 330,- BEEF STROGANOFF WITH MASHED POTATOES AND BEET SALAD 530,- CHICKEN “KIEV” 560,- COOLED RUSSIAN BEETROOT SOUP WITH BEEF AND VEGETABLES 330,- SUMMER IN BRETZEL 3 BRAND SHOTS OF THE "SILVER BULLET» 45/45/45 ìl 850,- LONG DRINK "BARBUDOS" 250 ìl 340,- LONG DRINK "STAR" 220 ìl 390,- LEMONADE "COLOGNE» 320 ìl 210,- LEMONADE "TARRAGON WITH MINT» 220 ìl 190,- LEMONADE "GINGER WITH HONEY" 220 ìl 170,- APETTIZERS GERMAN BRETZEL WITH SALT/CHEESE/SESAME 120,- ANGUS BEEF CARPACCIO 480,- ANGUS BEEF TARTARE 490,- FISH SET 790,- FISH PATE WITH APPLE AND RED ONION 280,- SMOKED HOMEMADE SAUSAGES WITH MUSTARD 320,- COREGONUS MUKSUN FREEZED AND SLICED WITH MUSTARD AND CRANBERRY DRESSING 390,- "LABSKAUS" FERMENTED BALTIC HERRING FILLET WITH POTATO-BEET MIX, CORNED BEEF, AND PICKLES 350,- PORK HAM WITH DRIED TOMATOES, PICKLES AND RYE TOAST 430,- RYE WAFFLE WITH CORIANDER WITH SMOKED SALMON AND SOFT CHEESE-SOUR CREAM PATE 440,- SMOKED JAMAL VENISION 220,- «BRETZEL SET” OF 5 HOMEMADE BITTERS WITH SPECIAL SMØRREBRØDS 990,- SALAD SEASONED VEGETABLES 330,- BEETROOT RAVIOLI STUFFED WITH HOMEMADE CHEESE 360,- WITH GRILLED CHICKEN FILLET AND ANCHOVY DRESSING SALAD 330,- WARM SALAD WITH GRILLED SQUID 480,- MIXED SALADS WITH SMOKED COD WITH HONEY AND MUSTARD DRESSING 380,- SOUP