'R. H. ~OT~HMH-~,T~FI~~TCKO-TI~~~TCK~R Okpamha KHT~RM Uehtpajibhas Mo~Roni~,Cah~Tiie~Ep6ypr5, 1893
Total Page:16
File Type:pdf, Size:1020Kb

Load more
Recommended publications
-
Dissertation JIAN 2016 Final
The Impact of Global English in Xinjiang, China: Linguistic Capital and Identity Negotiation among the Ethnic Minority and Han Chinese Students Ge Jian A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Washington 2016 Reading Committee: Laada Bilaniuk, Chair Ann Anagnost, Chair Stevan Harrell Program Authorized to Offer Degree: Anthropology © Copyright 2016 Ge Jian University of Washington Abstract The Impact of Global English in Xinjiang, China: Linguistic Capital and Identity Negotiation among the Ethnic Minority and Han Chinese Students Ge Jian Chair of the Supervisory Committee: Professor Laada Bilaniuk Professor Ann Anagnost Department of Anthropology My dissertation is an ethnographic study of the language politics and practices of college- age English language learners in Xinjiang at the historical juncture of China’s capitalist development. In Xinjiang the international lingua franca English, the national official language Mandarin Chinese, and major Turkic languages such as Uyghur and Kazakh interact and compete for linguistic prestige in different social scenarios. The power relations between the Turkic languages, including the Uyghur language, and Mandarin Chinese is one in which minority languages are surrounded by a dominant state language supported through various institutions such as school and mass media. The much greater symbolic capital that the “legitimate language” Mandarin Chinese carries enables its native speakers to have easier access than the native Turkic speakers to jobs in the labor market. Therefore, many Uyghur parents face the dilemma of choosing between maintaining their cultural and linguistic identity and making their children more socioeconomically mobile. The entry of the global language English and the recent capitalist development in China has led to English education becoming market-oriented and commodified, which has further complicated the linguistic picture in Xinjiang. -
Karabachs Kochkunst
Karabach Karabachs Kochkunst Prof. Dr. Tahir ÄMIRASLANOV Kochkünstler TEIL II TEIL I WURDE IN IRSERBE 1/2014 S. 1218 VERÖFFENTLICHT. 4 www.irs-az.com № 2 (7) SOMMER 2014 n der Karabach-Region sind die Milchspeisen käseartige Masse ist entstanden. Manchmal wird die gleichen wie in anderen Regionen „Sulug“ in einen großen Kessel gegeben und gekocht. IAserbaidschans. Verwendet wird Kuh-, Schaf- Sulug wird auch aus normaler Milch gemacht, und und Ziegenmilch. Büff el- und Ziegenmilch spricht ist auch als gebackene Milch sehr schmackhaft und man eine heilende Wirkung zu. bekömmlich. Die erste Milch, die eine Kuh nach dem Kalben gibt, Katamaz und Bulama werden auch dazu verwendet, wird „Agız“ genannt. Diese Milch wird gekocht und um in einem Kessel unter Zugabe von Mehl und Butter als rituelle, schmackhafte Mahlzeit, Katamaz genannt, „Gaymag Chorak“ oder „Shan-shan“ auf einem Saj zwischen Nachbarn (in der Regel sieben Familien) anzufertigen. Letzteres hat im Gegensatz zu „Gaymag geteilt. Manchmal wird künstliches Katamaz gekocht. Chorak“ viele „Löcher“ (Shana). Hierfür wird ein Eigelb zu einem Liter Milch gegeben Milch wird auch pur verzehrt, vor allem mit frischem und aufgekocht. Wenn man ein rohes Ei im Ganzen so Brot, und sie dient als Grundlage für „Dogramaj“ (kalte unterrührt, dass es nicht gerinnt, die Milch aufkocht Suppe mit gehacktem Gemüse und Fleisch) und heiße und Honig hinzufügt, erhält man ein Getränk namens Suppen sowie für die Herstellung von Backwaren. „Bulama“ (Biestmilch). Aus Schafmilch wird vor allem Käse mit Lab Milch, die in den ersten zwei bis fünf Tagen nach dem hergestellt, der sehr beliebt ist. Zur Ausfüllung benutzt Kalben gemolken wird, heißt „Bulama“. -
About the Lexicon of Borrowed Layers of the Uzbek Language in the Works of Alisher Navoi
ISRA (India) = 4.971 SIS (USA) = 0.912 ICV (Poland) = 6.630 ISI (Dubai, UAE) = 0.829 РИНЦ (Russia) = 0.126 PIF (India) = 1.940 Impact Factor: GIF (Australia) = 0.564 ESJI (KZ) = 8.997 IBI (India) = 4.260 JIF = 1.500 SJIF (Morocco) = 5.667 OAJI (USA) = 0.350 QR – Issue QR – Article SOI: 1.1/TAS DOI: 10.15863/TAS International Scientific Journal Theoretical & Applied Science p-ISSN: 2308-4944 (print) e-ISSN: 2409-0085 (online) Year: 2020 Issue: 12 Volume: 92 Published: 25.12.2020 http://T-Science.org Gulbaxar Tavaldieva Institute of Chemistry and Technology Seniora Lecturer to Department of Technology Engineering, PhD, associate Professor, Tashkent, Uzbekistan ABOUT THE LEXICON OF BORROWED LAYERS OF THE UZBEK LANGUAGE IN THE WORKS OF ALISHER NAVOI Abstract: Each language develops and grows rich with the help of such internal possibilities as changing endings, suffixes, using a word in a new meaning, in addition, borrowing lexical units from other languages, for example, external factors, affects the development of the language. This process proceeds on the basis of certain laws of the language. The article provides a scientific analysis of the historical formation of the names of dishes that exist in the vocabulary of the Uzbek literary language, included in it from the Turkic, Persian-Tajik, Arabic, Chinese languages, based on the works of the great poet of the 15th century Alisher Navoi. Key words: A. Navoi, language, loan words, lexeme, names of dishes, word formation, Turkic words, original words, etymology, factor, Persian words, Arabism. Language: English Citation: Tavaldieva, G. (2020). -
Salar Grammatical Sketch Arienne M
Salar grammatical sketch Arienne M. Dwyer Note: this is a rough draft, slightly modified on 21.05.01 I. Ethnonym: [salar], Ch. sala II. Population a. number identified as “Salar” in the 1990 census: b. approximante number of speakers: III. Geographical distribution in The People’s Republic of China a. Qinghai province: primarily Xunhua and Hualong counties b. Gansu province: Jishishan county c. Xinjiang Uigur Autonomous Region: Yili county IV. Genetic language affiliation (some scholars claim both Salar and Monguor belong to a common Altaic family) SALAR: Family: Oguz (SW) Turkic Main varieties: Eastern, Western The Salars are in origin Oguz from Central Asia (Transoxiana), who settled in their present homeland in Northern Tibet (now Qinghai) over six centuries ago; small Salar populations are found in other parts of Qinghai, neighboring Gansu, and in the Xinjiang Uigur Autonomous Region. The Turkic component of the language preserves many important Old Turkic features no longer found in the other Turkic languages of the region (Dwyer 2000); Salar remains one of the least-investigated Turkic languages. Salar has two dialects, Eastern (the main Salar dialect, spoken in Xunhua, Hualong, and Gansu) and Western (in Ili, Xinjiang); their considerable differences are due almost entirely to language contact (see below). Ethnographic and linguistic evidence suggests that the Salars were originally part of a Turkmen Turkic clan inhabiting Central Asia near Samarkand. In the 13th century C.E., a group of these people migrated eastward along the northern branch of the "Silk Road", likely as a contingent of the Mongol army. They settled on the northeastern edge of the Qinghai-Tibetan plateau in China, intermarrying with the local Tibetan and Hui (Muslim-Chinese) population. -
Discoveries on the Turkic Linguistic Map
SVENSKA FORSKNINGSINSTITUTET I ISTANBUL SWEDISH RESEARCH INSTITUTE IN ISTANBUL SKRIFTER — PUBLICATIONS 5 _________________________________________________ Lars Johanson Discoveries on the Turkic Linguistic Map Svenska Forskningsinstitutet i Istanbul Stockholm 2001 Published with fõnancial support from Magn. Bergvalls Stiftelse. © Lars Johanson Cover: Carte de l’Asie ... par I. M. Hasius, dessinée par Aug. Gottl. Boehmius. Nürnberg: Héritiers de Homann 1744 (photo: Royal Library, Stockholm). Universitetstryckeriet, Uppsala 2001 ISBN 91-86884-10-7 Prefatory Note The present publication contains a considerably expanded version of a lecture delivered in Stockholm by Professor Lars Johanson, Johannes Gutenberg University, Mainz, on the occasion of the ninetieth birth- day of Professor Gunnar Jarring on October 20, 1997. This inaugu- rated the “Jarring Lectures” series arranged by the Swedish Research Institute of Istanbul (SFII), and it is planned that, after a second lec- ture by Professor Staffan Rosén in 1999 and a third one by Dr. Bernt Brendemoen in 2000, the series will continue on a regular, annual, basis. The Editors Discoveries on the Turkic Linguistic Map Linguistic documentation in the field The topic of the present contribution, dedicated to my dear and admired colleague Gunnar Jarring, is linguistic fõeld research, journeys of discovery aiming to draw the map of the Turkic linguistic world in a more detailed and adequate way than done before. The survey will start with the period of the classical pioneering achievements, particu- larly from the perspective of Scandinavian Turcology. It will then pro- ceed to current aspects of language documentation, commenting brief- ly on a number of ongoing projects that the author is particularly fami- liar with. -
Socioeconomic Change and Language Endangerment
SOCIOECONOMIC CHANGE AND LANGUAGE ENDANGERMENT BY Ma, Wei B.S., Qinghai Normal University, China, 1993 Submitted to the Department of Anthropology and the Faculty of the Graduate School of the University of Kansas In partial fulfillment of the requirements for the degree of Master’s of Arts, 2007 ____________________ Chairperson Committee members ____________________ _____________________ Date defended: ______________ The Thesis Committee for Ma, Wei certifies that this is the approved version of the following thesis: SOCIOECONOMIC CHANGE AND LANGUAGE ENDANGERMENT Committee: ________________________________ Chairperson _______________________________ _______________________________ Date approved:_______________________ Abstract Language endangerment is acute in the world. In China Salar (ISO 639-3: SLR) is one of those language that is endangered. There are several different hypotheses for the causes of language endangerment; to better understand why so many languages are declining, I analyze the Salar case in this study. Based on a literature review and fieldwork in 1999-2005 and the summer of 2006, I conclude that the endangerment of Salar language appears to be caused less by prestige and literacy factors, and more by socioeconomic factors. Finally, I give recommendations for Salar revitalization. III Table of Contents CHAPTER 1: INTRODUCTION…………………………………...………………1 1.1 Language Endangerment and the Salar Case…..………………………….…1 1.2 The Salars………………………………..……………...……………………2 CHAPTER 2: LANGUAGE ENDANGERMENT LITERATURE AND HYPOTHESIS…………………………………………………………………..3 -
Pazandachilik Asoslari
O’ZBEKISTON XALQ TA’LIMI VAZIRLIGI M.Z.MURTAZAYEV., M.E.ESHONQULOVA S E R V I S PAZANDACHILIK ASOSLARI O‘zbekiston Respublikasi Xalq Ta’limi Vazirligi tavsiyasi bilan darslik sifatida tasdiqlangan o‘quv dasturlariga binoan Davlat grant loyihasi asosida kengaytirib tayyorlangan UMUM O’RTA TA’LIM MAKTABLARINI VI-SINFILARI UCHUN DARSLIK «Fan va texnologiya» nashriyoti TOSHKENT 2012 y UDK_____372.864(075) BBK 74.200.52.M 47 Ya 72. Ushbu darslik mehnat ta’limining pazandashilik asoslari yo‘nalishi bo‘yicha 6- sinflarga mo‘ljallangandir. 6-sinflar uchun ynli va sutli mahsulotlardan taom rayyorlash texnologiyalari hamda o’zbek milliy taomlariga oid dars materiallariga tegishli kengaytrilgan holdagi manbalar mavjud darsliklardan, ensiklopediyalardan tarixiy va ilmiy uslubiy manbalardan foydalanib keltirishga harakat qilingan. Ushbu darslik Jizzax viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti, Samarqand viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti, Toshkent shahar xalq ta’limi bo‘limiga qarashli 62-son umum o‘rta ta’lim maktabi, Samarqand viloyati Kattaqo’rg’on tumani № 7–Son umum o’rta Ta’lim Maktabi, Jizzax shahar № 36–son umum o‘rta ta’lim maktabi, Jizzax tumani № 54-son umum o‘rta ta’lim maktablarining uqityvchilari tomonidan ko‘rib chiqilgan. A.Qodiriy nomli Jizzax Davlat Pedagogika instituti ilmiy kengashda (2011 yil 29 dekabr, № 4) va Jizzax viloyat hokimligi xalq ta’limi boshqarmasi o’quv uslubiy kengashida (2012yil 14 iyun № 4) nashr etishga tаvsiya qilingan. TAQRIZCHILAR: 1. Samarqand viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti ”Mehnat ta’limi” kafedrasining mudiri dosent B.M.Mironov. 2. Jizzax viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti ”Mehnat ta’limi” kafedrasining mudiri dosent U.M.Maxmudov. -
Салата „Нестинарка“ С Розови Домати, Крутони 12.90 Запечено Козе Сирене, Магданоз “Nestinarka” Salad with Pink Tomatoes, Baked Local Goat’S Cheese, Parsley
РАЗЯДКИ APPETIZERS 140ГР. Домашно кьопоолу с крем от козе сирене и препечен хляб 8.90 “Kyopolou”, cream of goat’s cheese and our signature fresh baked bread Тарама хайвер, поднесена с оризов чипс “Tarama”, served with rice chips 7.90 Крем от сурово-сушен Петрохан, хрупкава леща Dried and cured sausage mousse, lentil chips 7.90 „Северняшка Сиренява лютика“ с печена червена чушка, прясна чубрица и магданоз 7.90 Local white cheese appetizer, baked red pepper, savoury and parsley, served with our signature fresh baked bread Хрупкави черноморски скариди, саламурийка от Шабла, майонеза от зелен лимон 9.90 Fried Black sea prawns, Black sea marinate, homemade mayo with lime Всички цени са в български лева с включен ДДС/All price in BGN with VAT САЛАТИ SALADS 280ГР Шопска салата сезонни домати, краставици, 9.90 маринован червен лук, печена червена чушка, сняг от краве сирене, аромат на ракия „Shopska”salad seasonal tomatoes, cucumber, pickled red onion segments, baked red pepper, snow from local white cheese, grappa foam Салата „Българка“ с розови и чери домати, 14.90 печена червена чушка, биволско сирене и дресинг с домашно овче кисело мляко “Bulgarka” salad with pink and cherry tomatoes, baked and marinated red pepper, buffalo cheese and fermented yoghurt dressing Салата „Нестинарка“ с розови домати, крутони 12.90 запечено козе сирене, магданоз “Nestinarka” salad with pink tomatoes, baked local goat’s cheese, parsley Салата от Булгур Свежа комбинация от булгур, 11.90 розов домат, магданоз, мента, червен лук и лимонов дресинг Bulgur salad with -
Direct and Indirect Experience in Salar
Dwyer, Arienne. 2000. Direct and Indirect Experience in Salar. In Lars Johanson and Bo Utas, eds. Types of evidentiality in Turkic, Iranic, and neighbouring languages . Berlin: Mouton de Gruyter, pp. 45–59. Preprint. s Direct and Indirect Experience in Salar Arienne Dwyer 1. Introduction Evidentiality fundamentally concerns interaction: it is first and foremost a speaker’s evaluation of the source of information about a particular event. It also concerns the other participants: the degree of their acceptance of speaker assertions, and the speaker’s anticipation of this response. The source of information may be direct (‘I see/hear/taste/smell/feel/do’) or indirect (‘I hear it reported / I infer /I discover; it happened’), may be more or less certain, or may rank subjectively higher or lower in reliability. How this evaluation is grammatically articulated is in turn affected by discourse-pragmatic factors (degree of politeness, register/genre, foregrounding, and intentionality). If the hearer challenges evidence presented, or if the speaker anticipates such a response, speakers may choose indirect/less-certain means of coding this information even though the evidence is direct/more-certain. Evidentiality is thus both a morphosyntactic issue (how and whether a language codes indirect experience), and a pragmatic one (how participants use these markers). Here I begin with the morphosyntactic axes before considering the pragmatic ones. Salar is a language of Turkic origin with Northwest Chinese and Amdo Tibetan adstrata, spoken primarily in northern Tibet. 1 As a rule, it requires speakers 1.The Salars are most likely O ğuz-Turkic speakers who migrated from Transoxiana to Amdo Tibet in the 13 th century. -
Sut Mikrobiologiyasi
O’ZBЕKISTON RЕSPUBLIKАSI OLIY VА O’RTА MАХSUS TА’LIM VАZIRLIGI O’RTА MАХSUS, KАSB-HUNАR TА’LIMI MАRKАZI Ataxanov Sh.N., Saribayeva D.A, Dadamirzayev, M.H. Mallaboyev O.T, Rahimov U.Yu. SUT MIKROBIOLOGIYASI “Navro’z” nashriyoti Toshkеnt 2019 ~ 1 ~ UO’K: 46.11.(514) KBK: 46.2 Ўзб M-Т-20 Sh.N.Atahanov va boshqalar / “Navro’z” nashriyoti.-Toshkent, 2019. Mazkur o’quv qo’llanma sut mahsulotlari ishlаb chiqаrish tехnik-tехnologiyasi va oziq-ovqat texnologiyasi sohasi bo’yicha tayyorlanayotgan bo’lajak muhandis- texnologlarning nazariy bilimlarni puxta egallashlariga ko’maklashish, amaliy bilim va ko’nikmalarini rivojlantririshga qaratilgan bo’lib, undan oliy ta‘lim muassasalari hamda kasb-hunar kollerjlari o’qituvchi va o’quvchilari shuningdek soha tadqiqotchilari ham foydalanoshlari mumkin. Tаqrizchilаr: А.Сhoriyev –TKTI, Oziq-ovqat mahsulotlari xavfsizligi kafedrasi mudiri, dotsent, A.Lutfullayev-Namangan maishiy-xizmat ko’rsatish KHK direktori. O’quv qo’llanma OO’MTVning 2018 yil 27 martdagi 274 - sonli buyrug’i va uning 11-ilovasiga asosan markazlashgan holda chop etish uchun tavsiya etilgan. ISBN:9789943568112 © “Navro’z” nashriyoti.-Toshkent, 2019. © Sh.N.Atahanov va boshqalar . ~ 2 ~ M U N D A R I J A KIRISH 4 I-BОB. UMUMIY MIKRОBIОLОGIYA 9 1.1. Mikrооrgаnizmlаr mоrfоlоgiyasi 9 1.2. Mikrооrgаnizmlаr fiziоlоgiyasi 28 1.3. Tаshqi muhit оmillаrining mikrооrgаnizmlаrgа tа’siri 55 1.4. Mikrооrgаnizmlаrning tаbiаtdа tаrqаlishi 67 1.5. Mikrооrgаnizmlаr chаqirаdigаn muhim biоkimyoviy оmillаr 76 Tаkrоrlаsh uchun sаvоllаr 83 II-BОB. MАХSUS MIKRОBIОLОGIYA 84 2.1. Sut mаhsulоtlаrini ishlаb chiqаrishdаgi mikrооrgаnizmlаr 84 2.2. Sut vа sut mаhsulоtlаrini sifаtini buzuvchi mikrооrgаnizmlаr 119 2.3. Infеksiya vа immunitеt hаqidа tushunchа 131 2.4. -
Composition of Camel Milk and Evaluation of Food Supply for Camels in Uzbekistan Valeriy V
Pak et al. Journal of Ethnic Foods (2019) 6:20 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0031-5 ORIGINAL ARTICLE Open Access Composition of camel milk and evaluation of food supply for camels in Uzbekistan Valeriy V. Pak1*, Olim K. Khojimatov2, Gulnara J. Abdiniyazova3 and Elena B. Magay4 Abstract Background: In Uzbekistan, local people consumed camel milk products since ancient time. Camel milk is a source of energy and nutrients which are consumed as raw or fermented products and also provides various potential health benefits for human. Methods: The data were collected during 2016–2018 by expeditions in desert and semi-desert regions of Uzbekistan. Three hundred sixty sheets of plants have been collected from those regions. Forty-two samples of raw camel milk were collected at two periods of the year: 21 samples during summer (June, July, and August) and 21 during winter (December, January, and February). Results and discussion: Analysis of the composition of camel milk samples revealed the particular richness of camel milk in protein and fat content. Average values of protein and fat were found as 4.04 ± 0.36% w/v and 4.89 ± 0.26% w/v, respectively. Analysis of the composition of camel milk showed that protein, fat, and dry matter contents were comparatively lower in the summer period. Also, it was found that the average values of all components decreased from December to February and had a tendency to grow from June to August. This finding suggests a seasonal variation in available food supply. Investigation of an available fodder flora revealed that a fodder base consists of around 300 plants. -
MDD-W) Module Into the Household Budget Survey (HBS
eport Project R IntegratingDiversity the- Minimum -W) Dietary Women (MDD module into the Household Budget Survey (HBS) in Tajikistan, 2015 Claudia E. Lazarte, Theodora Mouratidou, Sabir Kurbanov, Abduvali Qulov and Warren T.K. Lee Nutrition Assessment and Scientific Advice team (ESNA) Nutrition Division (ESN) Food and Agriculture Organization of the United Nations (FAO) Agency of Statistics under the President of the Republic of Tajikistan (AoS) The - - project on the Integration of the Minimum Dietary Diversity Women (MDD W) into the Household Budget Survey in Tajikistan has been conducted by the Food and Agriculture Organization of the United Nations (FAO) and the Agency of Statistics under “Improved Global Governance the President of the Republic of Tajikistan (AoS), with financial contributions from the for Hunger Reduction” European Union and FAO in the framework of the project The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and FAO concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference. to others of a similar nature that are not mentioned. The views expressed in this report are those of the author(s) and do not necessarily reflect the views or policies of FAO www.fao.org/nutrition/assessment This report was prepared by the Nutrition Assessment team of the FAO Nutrition Division.