World Lexicon of Grammaticalization
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Finnish Shopping Centers 2020 Centers Shopping Finnish Finnish Councilfinnish of Shopping Centers • Suomen Kauppakeskusyhdistys Ry
Succesful and evolving shopping center business – the beating heart of community! Menestyvä ja kehittyvä Finnish Shopping Centers 2020 kauppakeskusliiketoiminta – yhdyskunnan sykkivä sydän! Kauppakeskukset Finnish Council of Shopping Centers Annankatu 24, 2. krs. 00100 Helsinki puh. +358 9 4767 5711 www.kauppakeskusyhdistys.fi Finnish Shopping Centers 2020 Centers Shopping Finnish Kauppakeskukset Finnish Shopping Centers 2014 Centers Shopping Finnish Kauppakeskukset www.kauppakeskusyhdistys.fi Finnish Council of Shopping Centers • Suomen Kauppakeskusyhdistys ry Finnish Shopping Centers 2020 Kauppakeskukset 4 5 Introduction The Finnish Shopping Centers 2020 industry review transparency and knowledge of the sector among they are conveniently accessible. The business mix centers is as part of a community structure which is compiled by the Finnish Council of Shopping investors, customers, traders, and the main stake- changes constantly according to customer needs. is conveniently accessible. The key is to create rele- Centers. It provides a package of information on holders in the sector, both in Finland and abroad. Business proprietors are able to operate in an eco- vant spaces for people and to provide a community shopping centers for everyone interested in the logically and socially responsible way. The shopping hub. The ongoing trend is to provide non-retail uses sector. This is already the fourteenth annual review. Shopping centers are adapting to center business in Finland has reached its 30-year by increasing leisure in shopping centers and also Shopping Centers 2020 contains key figures about continuous change anniversary. It is not yet a mature sector, but it is in town centre regeneration. The mixed-use town the business sector as well as standardised intro- an area with continuous development. -
The Grammaticalization of Demonstratives: a Comparative Analysis
Nicholas Catasso 7 Journal of Universal Language 12-1 March 2011, 7-46 The Grammaticalization of Demonstratives: A Comparative Analysis Nicholas Catasso Università Ca’ Foscari di Venezia * Abstract An article, irrespective of its distribution across natural languages, dialects and varieties, is a member of the class of determiners which particularizes a noun according to language-specific principles of grammatical and semantic structuring. Definite articles in Indo- European languages – in those grammatical systems where they are present – are derived from ancient demonstratives through a grammaticalization process: given that demonstratives are deictic expressions (i.e. they depend on a frame of reference which is external to that of the speaker and of the interlocutor) with the role of selecting a referent or a set of referents, it is easy to understand what the role of “universal quantifier” of the, which is in English the prototypical – but questionable – example of definiteness, is due to. Demonstratives are frequently reanalyzed across languages as grammatical markers (very often as definite articles, but also as copulas, relative and third person pronouns, sentence connectives, Nicholas Catasso Dipartimento di Scienze del Linguaggio - Dorsoduro 3462 - VENEZIA 30123 (VE) Phone 0039-3463157243; Email: [email protected] Received Oct. 2010; Reviewed Dec. 2010; Revised version received Jan. 2011. 8 The Grammaticalization of Demonstratives: A Comparative Analysis focus markers, etc.). In this article I concentrate on the grammaticalization of the definite article in English, adopting a comparative-contrastive approach (including a wide range of Indo- European languages), given the complexity of the article. Keywords: grammaticalization, definite articles, English, Indo- European languages, definiteness 1. -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
Southeast Asian Fish Products
S O U T H E A S T A S IA N F I S H P R O D U C T S Compiled by N g M ui C hng H ooi K ok K uang M A R IN E FISH E R IE S R E SE A R C H D E PA R T M E N T SO U T H E A ST A SIA N FISH E R IE S D E V E L O PM E N T C E N T E R SIN G A PO R E 1987 ACKN OWLEDGEMENT The compilers would like to thank our former Deputy Chiefs: Dr. H. Hasegawa gave valuable guidance throughout the survey, and Mr. K. Inoue who is also the current Deputy Secretary-General made useful suggestions for improvements to this report. Thanks are also due to current personnel serving in the MFRD, and in particular Mr. Tan Sen Min who was engaged in discussions on all aspects of work. MFRD also records its appreciation to all Directors-General of Fisheries of participating countries with whose generous co-operation, provided through the respondents to the questionnaire, this survey was made possible. Text arrangement: Choo Sieu Eng Low Lai Kim Photography /cover design: Chin Saik Yoon International Development Research Centre SO U T H E A ST A SIA N FISH ER IES (IDRC) of Canada. Loo Steven DEVELO PM ENT CENTER The Southeast Asian Fisheries Development Center (SEAFDEC) is a technical organisation devoted to the accelerated development of fisheries in the region. -
Healthy Food Traditions of Asia: Exploratory Case Studies From
Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods. -
Citycon Annual Report 2007 Annual Report Citycon Business and Property Portfolio
Pohjoisesplanadi 35 AB Tel. +358 9 680 36 70 www.citycon.fi FI-00100 Helsinki, Fax +358 9 680 36 788 [email protected] Finland Annual Report 2007 Contents 2007 Citycon in Brief .....................................................................................................................................1 Citycon as an Investment and Information for Shareholders .............................2 CEO’s Review ...........................................................................................................................................4 Business Environment .....................................................................................................................6 Citycon Annual Report Annual Report Citycon Business and Property Portfolio ...............................................................................................9 Finland ....................................................................................................................................................27 Sweden ...................................................................................................................................................30 Baltic Countries ................................................................................................................................32 Human Resources ...........................................................................................................................34 Profit Performance and Financial Position ..................................................................37 -
Plural Addressee Marker and Grammaticalization in Barayin
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by SOAS Research Online Published as: Lovestrand, Joseph. 2018. Plural addressee marker and Pre-publication version grammaticalization in Barayin. Journal of Afroasiatic Languages and Linguistics 10(1) https://doi.org/10.1163/18776930-01001004 Accepted version downloaded from SOAS Research Online: http:// eprints.soas.ac.uk/32651 Plural addressee marker and grammaticalization in Barayin Joseph Lovestrand, University of Oxford Abstract This article describes two distinct but related grammaticalization paths in Barayin, an East Chadic lan- guage. One path is from a first-person plural pronoun to a first-person dual pronoun. Synchronically, the pronominal forms in Barayin with first-person dual number must now be combined with a plural addressee enclitic, nà, to create a first-person plural pronoun. This path is identical to what has been documented in Philippine-type languages. The other path is from a first-person dative suffix to a suffix dedicated to first-person hortative. This path of grammaticalization has not been discussed in the literature. It occurred in several related languages, and each in case results in a hortative form with a dual subject. Hortative forms with a plural subject are created by adding a plural addressee marker to the dual form. The plural addressee marker in Chadic languages is derived from a second-person pronominal. Keywords Chadic, Barayin, hortative, dual, pronouns, diachronic1 1 Introduction This paper describes two distinct but related grammaticalization paths in Barayin [bva] and other lan- guages of the Guera subbranch of East Chadic languages (East Chadic B). -
Supplementary Table S1: Complete Food Group and List Included in the Semi-Quantitative FFQ
Supplementary Table S1: Complete food group and list included in the semi-quantitative FFQ. A. Cereals & cereals products D. Eggs L. Traditional Malaysian ‘Kuih’ & 1. White rice 74. Boiled egg Confectionaries 2. Basmati rice 75. Fried egg 144. Fried & spicy traditional kuih 3. Brown rice 76. Salted egg (e.g.: curry puff/ samosa/ popia 4. Fried rice rolls/ vadai) 5. Rice/ ‘Nasi Dagang’ E. Vegetables 145. Fried & sweet traditional kuih 6. Rice/ ‘Nasi Arab’/ ‘Nasi Briyani’/ 77. Fried green leafy vegetables (e.g.: doughnut / ‘ham chi peng/ lad- ‘Nasi Jagung’/ ‘Nasi Minyak’/ ‘Nasi 78. Green leafy vegetables soup doo/ cakoi’) Tomato’ 79. Green leafy vegetables cooked 146. Grilled/ Steamed spicy tradi- 7. Rice cooked with coconut milk/ with coconut milk gravy (e.g.: curry/ tional kuih (e.g.: grilled glutinous ‘Nasi Lemak’ ‘lemak’) rice/ ‘cara berlauk/ meat pau’) 8. Chicken Rice 80. Green leafy vegetables cooked by 147. Grilled/ Steamed sweet tradi- 9. Rice/ ‘Nasi Kerabu’ steamed/ boiled tional kuih (e.g.: apam/ kuih ang 10. Plain Porridge 81. Fried cruciferous vegetables koo/ kaya pau/ kuih talam) 11. Porridge (e.g.: chicken porridge/ 82. Cruciferous vegetables soup 148. Sweet porridge (e.g.: durians fish porridge/ meat porridge/ lambuk 83 Cruciferous vegetables cooked porridge/ green beans porridge/ porridge) with coconut milk gravy (e.g.: curry/ sweet potato porridge) 12. Fried Noodles (‘mee/ mee-hoon/ ‘lemak’) 149. Cakes kueh-teow/ wantan mee’) 84. Cruciferous vegetables cooked 150. Pastry (e.g.: pie/ croissant) 13. Noodles cooked with gravy (e.g.: by steamed/ boiled 151. Jelly/ ‘agar-agar’ ‘hailam/ kicap/ kolok/ sizzling’) 85. Fried bean vegetables 152. -
Unity and Diversity in Grammaticalization Scenarios
Unity and diversity in grammaticalization scenarios Edited by Walter Bisang Andrej Malchukov language Studies in Diversity Linguistics 16 science press Studies in Diversity Linguistics Chief Editor: Martin Haspelmath In this series: 1. Handschuh, Corinna. A typology of marked-S languages. 2. Rießler, Michael. Adjective attribution. 3. Klamer, Marian (ed.). The Alor-Pantar languages: History and typology. 4. Berghäll, Liisa. A grammar of Mauwake (Papua New Guinea). 5. Wilbur, Joshua. A grammar of Pite Saami. 6. Dahl, Östen. Grammaticalization in the North: Noun phrase morphosyntax in Scandinavian vernaculars. 7. Schackow, Diana. A grammar of Yakkha. 8. Liljegren, Henrik. A grammar of Palula. 9. Shimelman, Aviva. A grammar of Yauyos Quechua. 10. Rudin, Catherine & Bryan James Gordon (eds.). Advances in the study of Siouan languages and linguistics. 11. Kluge, Angela. A grammar of Papuan Malay. 12. Kieviet, Paulus. A grammar of Rapa Nui. 13. Michaud, Alexis. Tone in Yongning Na: Lexical tones and morphotonology. 14. Enfield, N. J (ed.). Dependencies in language: On the causal ontology of linguistic systems. 15. Gutman, Ariel. Attributive constructions in North-Eastern Neo-Aramaic. 16. Bisang, Walter & Andrej Malchukov (eds.). Unity and diversity in grammaticalization scenarios. ISSN: 2363-5568 Unity and diversity in grammaticalization scenarios Edited by Walter Bisang Andrej Malchukov language science press Walter Bisang & Andrej Malchukov (eds.). 2017. Unity and diversity in grammaticalization scenarios (Studies in Diversity Linguistics -
Dinner Buffet Malaysia Appetizer Ulam-Ulaman ,Sotong Kangkong
Dinner Buffet Malaysia Appetizer Ulam-ulaman ,sotong kangkong,rojak petis ,temper jawa, kerabu daging,kerabu taugeh,kerabu manga, kerabu soon,kerabu betik,acar mentah , kerabu kacang panjang ,kerabu sotong,kerabu telur dan kerabu ayam acar buah,telur masin,ikan masin goreng,malaysian crackers, jelatah, acar rampai & pickles sambal belacan, chutney, cincaluk, budu,sambal kicap Salad Farm 7 type of assorted garden salad tomato, cucumber, onion ring, carrot, serves with 1000 island dressing, Italian dressing & French dressing Sup Area Soto ayam with condiment Served with freshly baked homemade bread loafs, rolls and baguettes with butter. In the Glass Vegetable Tempura Served with wasabi and ginger soyu sauce Asian Pizza In The Box 2 type Malay pizza with nasi lemak & satay flavour Sauna Glass Roti jala ,putu mayam, lemang Served with vegetarian curry, sugar cane & coconut Live stall Char counter Served with 4 type of noodle, 6 type of vegetable and 3 type of meat. Noodle Stall 1 Laksa Serawak Boil egg, onion slice, fried onion, spring onion, red chilli, cucumber, bean sprout, lime, prawn meat, slice beef & slice chicken Pasta ala asia Stall Fusion 2 type Asian style pasta kungpow and rendang Carving stall Chicken Percik Served with white rice and percik sauce Rojak Counter Pasembor with condiment. Rojak buah with condiment Charcoal Area Cajun lamb shoulder, honey chicken wing, 2 type of fish, , Otak-otak, Chicken and beef satay serves with peanut sauce and condiment Main fare Nasi tomato ayam masak merah Thai fried mee hoon Butter mix vegetable Kari telur Chilli Crab Daging dendeng Lamb stronganof with potato Kid Street Chocolate fountain, ice mounting, cotton candy, 4 type Ice cream corner, fish finger Dessert area , coconut cream caramel,Assorted slice cake, assorted jelly, assorted sweet pie,Buah kurma,kuih wajid,kuih seri muka,pulut inti kelapa, dodol, kuih bahulu, kuih peneram, kuih makmur,kuih siput, kuih tart nenas, kuih batang buruk, Bubur durian,lin chee kang 4type mix fruit ,4 type local fruit. -
Complex Adpositions and Complex Nominal Relators Benjamin Fagard, José Pinto De Lima, Elena Smirnova, Dejan Stosic
Introduction: Complex Adpositions and Complex Nominal Relators Benjamin Fagard, José Pinto de Lima, Elena Smirnova, Dejan Stosic To cite this version: Benjamin Fagard, José Pinto de Lima, Elena Smirnova, Dejan Stosic. Introduction: Complex Adpo- sitions and Complex Nominal Relators. Benjamin Fagard, José Pinto de Lima, Dejan Stosic, Elena Smirnova. Complex Adpositions in European Languages : A Micro-Typological Approach to Com- plex Nominal Relators, 65, De Gruyter Mouton, pp.1-30, 2020, Empirical Approaches to Language Typology, 978-3-11-068664-7. 10.1515/9783110686647-001. halshs-03087872 HAL Id: halshs-03087872 https://halshs.archives-ouvertes.fr/halshs-03087872 Submitted on 24 Dec 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Public Domain Benjamin Fagard, José Pinto de Lima, Elena Smirnova & Dejan Stosic Introduction: Complex Adpositions and Complex Nominal Relators Benjamin Fagard CNRS, ENS & Paris Sorbonne Nouvelle; PSL Lattice laboratory, Ecole Normale Supérieure, 1 rue Maurice Arnoux, 92120 Montrouge, France [email protected] -
Bank Kalori.Pdf
i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur