Factors Determining the Linguistic and Cultural Outcomes of Language Contact Among Two Caucasian Ethnic Communities in Jordan: a Comparative Sociolinguistic Study

Total Page:16

File Type:pdf, Size:1020Kb

Factors Determining the Linguistic and Cultural Outcomes of Language Contact Among Two Caucasian Ethnic Communities in Jordan: a Comparative Sociolinguistic Study I Factors Determining the Linguistic and Cultural Outcomes of Language Contact among Two Caucasian Ethnic Communities in Jordan: A Comparative Sociolinguistic Study العوامل التي تحدد النتائج اللغوية والثقافية للتماس اللغوي بين مجموعتين عرقيتين قوقازيتين في اﻷردن: دراسة مقارنة لغوية اجتماعية Prepared by Marwan Abu-Shanab Supervised by Dr. Abdel AL Rahman Abu Helal A Thesis Submitted in Partial Fulfillment of the Requirements for the Master of Arts Degree in English Language Department of English Language and Literature Faculty of Arts and Sciences Middle East University June, 2020 II Authorization III Examination Committee Decision IV Acknowledgment First and foremost, I am indebted to Allah, Almighty, whose blessings overwhelmed me and are increasing day after day. I am grateful to my supervisor Dr. Abdul Rahman for supporting me through this study. I owe a big time to Mohammad Zoghanah for his relentless efforts in helping me while conducting this study. I am indebted to the jurors who validated my questionnaire for their help and support. I would like to express my gratitude and sincere thanks to Professor Bader Dweik, and extend my deep gratitude to all respondents who participated in this study, and thus, helped in the achievement of this work. V Dedication With great pleasure, I would love to dedicate my thesis to my precious daughter Kenda Abu Shanab and to my beloved wife Reem Mohammad for their endless support and patience and for bearing my absence while working on my thesis. I dedicate my work to my mother Raja Zeidan and my father Haroun Abu Shanab who had supported me through my whole life. I would like also to dedicate it to my beloved brothers and sisters. VI Table of Contents Title .......................................................................................................................... I Authorization ........................................................................................................... II Examination Committee Decision ........................................................................... III Acknowledgment ..................................................................................................... IV Dedication................................................................................................................. V Table of Contents .................................................................................................... VI List of Figures ......................................................................................................... VIII List of Tables ........................................................................................................... IX List of Appendices ................................................................................................... X English Abstract ....................................................................................................... XI Arabic Abstract ........................................................................................................ XIII Chapter One: Introduction 1.0 Introduction ........................................................................................................ 1 1.1 Background of the Study ................................................................................... 1 1.2 Statement of the Problem ................................................................................... 2 1.3 Objectives .......................................................................................................... 3 1.4 Questions of the Study ....................................................................................... 3 1.5 Significance of the Study ................................................................................... 4 1.6 limits .................................................................................................................. 4 1.7 Limitations ......................................................................................................... 4 1.8 Definition of Terms ........................................................................................... 5 Chapter Two: Review of Literature 2.0. Introduction ....................................................................................................... 10 2.1 Review of Theoretical Literature Related to Languages in Contact and 10 Language Situation. ................................................................................................. 2.2 Review of Theoretical Literature Related to the Linguistic Outcomes of 14 Languages in Contact ............................................................................................... 2.2.1 Borrowing, Code Switching and Language Interference ................................ 14 2.2.2 Language Loyalty, Language Maintenance and Language Shift .................... 20 2.2.3 Language Choice and Language Use .............................................................. 24 2.3 Review of Theoretical Literature Related Culture, Biculturalism and 28 Acculturation. ........................................................................................................... 2.4 Review of Empirical Studies ............................................................................. 33 2.4.1 Review of Empirical Literature Related to Linguistic Outcomes of 33 Languages in Contact ............................................................................................... 2.4.2 Review of Empirical Literature Related Cultural Outcome of Cultures in 43 Contact ..................................................................................................................... Chapter Three: Method and Procedures 3.0 Introduction ........................................................................................................ 47 3.1 Population and Sample of the Study .................................................................. 47 3.2 The Instruments of the Study ............................................................................. 54 3.2.1 The Community Profile .................................................................................. 55 3.2.2 Open-Ended Interviews .................................................................................. 56 VII 3.2.3 The Sociolinguistic Questionnaire .................................................................. 57 3.3 Validity of the Sociolinguistic Questionnaire .................................................... 57 3.4 Reliability of the Sociolinguistic Questionnaire ................................................ 58 3.5 Data Analysis and Statistical Treatment ............................................................ 58 3.6 Procedures of The Study .................................................................................. 59 Chapter Four: Result of the Study 4.0 Introduction ....................................................................................................... 60 4.1 Results ............................................................................................................... 60 4.1.1 Results of the Interviews with Circassians ..................................................... 61 4.1.2 Results of the Interviews with Chechens ....................................................... 75 4.2 Results of the Sociolinguistic Questionnaire .................................................. 86 4.2.1 First Section. Results of the Circassians Sociolinguistic Questionnaire ......... 86 4.2.1.1 Result of Question One for Circassians ....................................................... 86 4.2.1.2 Results of Question Two for Circassians ..................................................... 89 Results of Question Three for Circassians ............................................................... 92 4.2.2 Second Section. Results of the Chechens Sociolinguistic Questionnaire ... 95 4.2.2.1 Results of Question One for Chechens......................................................... 95 4.2.2.2 Results of Question Two for Chechens ....................................................... 98 4.2.2.3 Results of Question Three for Chechens ..................................................... 101 Chapter Five: Discussion, Conclusions and Recommendations 5.0 Introduction ........................................................................................................ 104 5.1 Discussion Related to Findings of Question One .............................................. 104 5.2 Discussion Related to Findings of Question Two .............................................. 108 5.3 Discussion Related to Findings of Question Three ............................................ 111 5.4 Discussion Related to Findings of the Interviews .............................................. 113 5.5 Conclusion ......................................................................................................... 115 5.6 Recommendations .............................................................................................. 117 References 118 VIII List of Figures Chapter Figure Content Page No No. 3 1 Language Background of Circassian Participants 49 3 2 Language Background of Chechen Participants 50 Represents the Languages that Family Members of Circassian 51 3 3 Participants Are Familiar with. Represents the Languages that Family Members of Chechen 52 3 4 Participants Are Familiar with. Represents How Did Participant’s Family Members Acquired 53 3 5 Circassian? Represents How Did Participant’s
Recommended publications
  • Programa Saboloo
    October 27 14 00 Symposium Opening (The Georgian National Academy of Sciences, 52 Rustaveli Ave., 5th floor, a conference hall) Opening address – President of the Georgian National Academy of Sciences, Acad. T. Gamkrelidze D. Shashkin – Minister of Education and Science of Georgia A. Kvitashvili – Rector of Iv.Javakhishvili Tbilisi State University L. Ezugbaia – Director of Arn. Chikobava Institute of Linguistics G. Gambashidze – President of Fund of Caucasus S. Pasov – Pro-rector of Karachay-Cherkessian State University Kh. Taov – Pro-rector of Kabardo-Balkarian State University A. Abregov – Head of the Chair of the Generel Linguistics of the Adyghe State University Ts. Baramidze – Full Professor at Iv. Javakhishvili State University I. Abdullaev – A senior research-worker of H.Tsadasa Institute of Language, Literature and Art A. Timaev – Head of the Chair of the Chechen language at Chechen State University S. Patiev – Docent of the Chair of the Ingush language at Ingush State Iniversity 15 00 Plenary Report G. Kvaratskhelia (Tbilisi) _ Like-Mindedness and Hereditariness in Science N. Machavariani (Tbilisi) _ Ketevan Lomtatidze's life and activity A. Arabuli, V. Shengelia (Tbilisi) _ Academician Ketevan Lomtatidze's contribution to studying the Abkhaz-Circassian and Kartvelian languages Address Speeches and Memories: M. Lordkipanidze, I. Asatiani, B. Outtier, R. Janashia, N. Andguladze, A. Chincharauli, T. Berozashvili, A. Arabuli, T. Ujukhu... 24 October 28 Sectional Meetings I Section 10 00 _ 11 30 Chairs : I. Abdullaev, G. Kvaratskhelia T. Uturgaidze (Tbilisi) _ On the Subject of the Mix of Models in Lingual Systems A. Khalidov (Grozny) _ About Ascertainment of Affinity of Ibero-Caucasian Languages (in support of M.E.
    [Show full text]
  • Potato - Wikipedia, the Free Encyclopedia
    Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area
    [Show full text]
  • Chechnya's Status Within the Russian
    SWP Research Paper Uwe Halbach Chechnya’s Status within the Russian Federation Ramzan Kadyrov’s Private State and Vladimir Putin’s Federal “Power Vertical” Stiftung Wissenschaft und Politik German Institute for International and Security Affairs SWP Research Paper 2 May 2018 In the run-up to the Russian presidential elections on 18 March 2018, the Kremlin further tightened the federal “vertical of power” that Vladimir Putin has developed since 2000. In the North Caucasus, this above all concerns the republic of Dagestan. Moscow intervened with a powerful purge, replacing the entire political leadership. The situation in Chechnya, which has been ruled by Ramzan Kadyrov since 2007, is conspicuously different. From the early 2000s onwards, President Putin conducted a policy of “Chechenisation” there, delegating the fight against the armed revolt to local security forces. Under Putin’s protection, the republic gained a leadership which is now publicly referred to by Russians as the “Chechen Khanate”, among other similar expressions. Kadyrov’s breadth of power encompasses an independ- ent foreign policy, which is primarily orientated towards the Middle East. Kadyrov emphatically professes that his republic is part of Russia and presents himself as “Putin’s foot soldier”. Yet he has also transformed the federal subject of Chechnya into a private state. The ambiguous relationship between this republic and the central power fundamentally rests on the loyalty pact between Putin and Kadyrov. However, criticism of this arrange- ment can now occasionally be heard even in the Russian president’s inner circles. With regard to Putin’s fourth term, the question arises just how long the pact will last.
    [Show full text]
  • Goat’S Place in History
    Publishing Director and Editor: Sarah Lavelle Designer: Will Webb Recipe Development and Food Styling: Matt Williamson Photographer: Mike Lusmore Additional Food Styling: Stephanie Boote Copy Editing: Sally Somers Production Controller: Nikolaus Ginelli Production Director: Vincent Smith First published in 2018 by Quadrille, an imprint of Hardie Grant Publishing Quadrille 52–54 Southwark Street London SE1 1UN quadrille.com Text James Whetlor 2018 Photography Mike Lusmore 2018 Image 1 University of Manchester 2018 Image 2 Farm Africa / Nichole Sobecki 2018 Design and layout Quadrille Publishing Limited 2018 eISBN: 978 1 78713 279 5 Contents Title Page Foreword by Hugh Fearnley-Whittingstall Introduction Ötzi the Iceman The goat’s place in history Goats and modern farming Goats on the menu Leather Farm Africa Recipes Slow Quick Cooks Over Fire Roast Baked Basics Acknowledgements Index Recipe index Foreword There’s often a great deal to be sorry about in the world of modern food production. Indeed, there are so many serious problems, worrying issues and shameful practices that it’s easy to feel overwhelmed. But there are also innovations, solutions and great ideas – things to be celebrated and enjoyed that offer a fantastic counterpoint to the bad news. These bright, good ideas offer the way forward and it’s imperative that we throw a spotlight on them – which is why I’m delighted to be introducing this, James’s book. I first knew James as a talented chef in the River Cottage kitchen. He’s now also proved himself a writer and a successful ethical businessman. Cabrito, James’s company, was born after he took an uncompromising look at a tough problem within our food system – the wholesale slaughter of the male offspring of dairy goats soon after birth.
    [Show full text]
  • 2014-Campbell-Culinary-Trendscape
    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Tracking the ebb and flow of North American food trends can be a daunting task, even for a seasoned culinary professional, which is why we take a team approach to monitoring food trends. We begin with our most valued resource—culinary intuition. We draw first on the expertise of our global team of chefs and bakers and the inspiration that they find in culinary tours, literature and many other sources including our trusted industry partners. This year we have taken our collective ideas and compiled our first-ever CCBI Culinary TrendScape report, which highlights what we see as the trends to watch—the foods that excite our palettes and our imagination. Some of these trends may inspire future Campbell products, while some may not. Either way, we think it’s important to stay on the pulse of what people are eating and how their tastes are evolving as a result of global influences. 2014 HOT TOPICS This 2014 Culinary TrendScape report offers our unique point of view on what we’ve These themes are identified as the ten most dynamic food trends to watch, from Brazilian Cuisine to the driving force behind Bolder Burgers. We also look at overarching themes—hot topics—that have risen this year’s top trends to the top in the marketplace. Authenticity • A Balanced Some themes, like authenticity and interest in a balanced lifestyle, have been hot Lifestyle • Distinctive Flavors • topics the past few years and remain influential in this year’s TrendScape.
    [Show full text]
  • The Native Language Learning in the General Education System of the Russian Federation
    Volume 9 - Issue 29 / May 2020 347 DOI: http://dx.doi.org/10.34069/AI/2020.29.05.39 The native language learning in the General education system of the Russian Federation Изучение родного языка в системе общего образования Российской Федерации El aprendizaje de la lengua materna en el sistema de educación general de la Federación Rusa A aprendizagem de línguas nativas no sistema de ensino geral da Federação Russa Received: April 2, 2020 Accepted: May 5, 2020 Written by: Anna Maltseva (Corresponding author)161 https://orcid.org/0000-0003-4347-5586 https://elibrary.ru/author_items.asp?authorid=593978 Elena Shnyreva162 https://orcid.org/0000-0003-3642-5011 https://elibrary.ru/author_items.asp?authorid=639961 Elena Evreinova163 https://orcid.org/0000-0003-0595-8819 https://elibrary.ru/author_items.asp?authorid=413439 Irina Avvakumova164 https://orcid.org/0000-0002-3114-5267 https://elibrary.ru/author_items.asp?authorid=825424 Abstract Аннотация In view of the urgency of preserving linguistic Учитывая актуальность сохранения языкового diversity in the world, the authors consider the разнообразия в мире, авторы рассматривают current state of native languages of the peoples современное состояние родных языков народов of the Russian Federation in the system of Российской Федерации в системе общего General education. The relevance of the research образования. Актуальность исследования is confirmed by the analysis of publications подтверждается проведенным в работе carried out in the work. There is a controversy in анализом публикаций. В стране идет спор о the country about whether native languages том, должны ли родные языки быть включены should be included in the main educational в основную образовательную программу и program and whether it should be mandatory to должно ли их изучение быть обязательным.
    [Show full text]
  • A Grammar of Chechen
    A Grammar of Chechen Zura Dotton, Ph.D John Doyle Wagner 1 Background Information and Introduction 1.1 Speakers and Official Status Chechen is one of the co-official languages of the Republic of Chechnya, which is a federal subject of the Russian Federation. According to the most recent census data in 2010 there are approximately 1.4 million speakers of Chechen, making it one of the largest minority languages in the Russian Federation after Ukrainian and Tatar. Speakers of Chechen belong mostly to the Chechen ethnicity and are located primarily in Chechnya. Chechen is also spoken in countries with sizable Chechen minorities, namely Kazakhstan, Kyrgyzstan, Austria, Germany, Jordan, Turkey, Georgia, and urban centers in European Russia (particularly Moscow, St. Petersburg, and Rostov-na-Donu). 1.2 Distribution of Speakers Chechnya is located on the northern slopes of the Greater Caucasus Mountains. The Republic of Chechnya is a subnational, semi-autonomous republic of the Russian Federation, and the independence of Chechnya has been at the center of the region’s history for much of the 20th and early 21st century. It shares political borders with the Republic of Ingushetia to the east, the Republic of Dagestan to the west, Stavropol Krai to the north, and an international border with the Republic of Georgia to the south. Outside of their ancestral homeland in the Caucasus, Chechen speakers are found in the Pankisi Gorge of neighboring Georgia and in the provinces of Tusheti and Kakheti. The Kisti and Chechen community in Georgia has grown dramatically in the recent decades due to the influx of refugees after the First and Second Chechen Wars as well as the replacement of the Ossetian community following the Georgian-Ossetian conflict in 2008.
    [Show full text]
  • TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
    is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm.
    [Show full text]
  • Lunch Specials: 11:30 A.M—3:00 P.M
    Ambadi Kebab and Grill Real Indian food Dine in +take out Catering + delivery. ORDER ONLINE @ .AMBADI.USA.COM 141 east post road White plains, ny 10601 p.914-686-2014 & 914-686-1746. Fax=914-831-5420 LUNCH SPECIAL:- TUEsDAY- SUNDAY 11:30AM-3:00PM DINNER: - 5:00PM-10:00PM DELIVERY AVAILABLE BY: UBER eats www.ambadi-usa.com LUNCH SPECIALS: 11:30 A.M—3:00 P.M. ONLY 1. VEGETABLE SAMOSA =$5.95 2. KEEMA SAMOSA =$6.95 3. SEEK KEBAB LUNCH BOX = $9.95 4. SHRIMP LUNCH BOX =$13.95 5. CHICKEN MALAI KEBAB BOX = $9.95 6. MEAT PLATTER LUNCH BOX =$13.95 7. SALAD BOX = $6.95 8. VEGETARIAN BOX =$8.95 10. NON-VEGETARIAN BOX =$9.95 11. CHICKEN CURRY LUNCH BOX =$10.95 12. CHICKEN TIKKA MASALA LUNCH BOX =$10.95 13. BEEF CURRY LUNCH BOX =$11.95 14. SAG PANEER LUNCH BOX=$9.95 15. NAVARATAN KORMA LUNCH BOX= $9.95 16. CHOLE PESHWARI LUNCH BOX = $9.95 17. LAMB CURRY BOX=$12.95 18. CHAPPLI KEBAB BOX=$9.95 APPETIZERS and VEGETARIAN STARTERS: 1. SAMOSA = Triangular tasty pastry filled with potatoes, green peas, and spices.=$ 5.95 2. Mixed pakoras = Battered cauliflower, potatoes, and broccoli fritters with a sweet tamarind sauce=$7.95 3. Onion pakoras = A fritter made of onion, chickpea flour and spices=$ 5.95 4. Masala corn = Corn flavored with a blend of Indian spices and cilantro=$ 5.95 5. Samosa chat = Crushed samosa with yogurt, chickpeas, onions, tomatoes & tamarind sauce=$ 7.95 6. Bombay chat = Crispy flour tortillas garnished with chickpeas, yogurt, cilantro, spicy & sweet sauce=$ 7.95 7.
    [Show full text]
  • Zhengzhou Azeus Machinery Co.,Ltd
    Zhengzhou Azeus Machinery Co.,Ltd Address:A503 Suo Ke Yu Fa Building ,Jingliu Road,Zhengzhou City,China Mobile:0086-18203633056 Skype:luckstar0506 Email:[email protected] Samosa Making Machine Automatic samosa making machine can be used for dumpling(empanada), samosa, wonton, spring rolls,and ravioli by changing mold and head. Zhengzhou Azeus Machinery Co.,Ltd Address:A503 Suo Ke Yu Fa Building ,Jingliu Road,Zhengzhou City,China Mobile:0086-18203633056 Skype:luckstar0506 Email:[email protected] Working Principles: Put fillings and dough are put into hoppers, open filling switch and start machine. Then fillings is come into filling tube through filling pump and fillings screw. And at the same time,strip dough is formed into cylindric dough wrapper,hollow, through dough screw and dough mouth parts(it can form cylindric.Then dough wrapper with fillings are passed shaping moulds and pressed dumping. By changing moulds, it can make samosa,ravioli,dumpling,spring roll and woton. Dough and fillings note: 1.Dough: (1).Proportion of flour and water:1:0.38-0.4. (2).Usual dough mixer, it takes about 20 minutes,and 6minutes for Vacuum dough mixer.(Capacity 8kg dough mixer can satisfy your requirements.) (3).When dough is done,dough need to rest for about 5 minutes. (4).Please note that you need to warm water to mix flour in Winter, and usually cold water is OK. (5).Dough must be divided to strip dough, and then put into dough hopper. 2.Fillings: (1)Medium and high-grade samosa(dumpling), the content of meat is generally above 30%,vegetable particles is under 6mm (At most,6mm-10mm) for length.
    [Show full text]
  • The North Caucasus on the Brink
    IntERNATIONAL RELATIONS AND SECURITY NETWORK THE NORTH CAUCASUS ON THE BRINK Eidgenössische Technische Hochschule Zürich Swiss Federal Institute of Technology Zurich IntERNATIONAL RELATIONS AND SECURITY NETWORK THE NORTH CAUCASUS ON THE BRINK Jeronim Perovic Senior Researcher Center for Security Studies, ETH Zurich TABLE OF CONTEntS Summary ..........................................................................................................................4 Introduction .................................................................................................................... 6 Peoples, Territory and Languages .................................................................................7 A History of Violence ....................................................................................................10 The Chechen Factor and the Spread of War ...............................................................13 The North Caucasus as a Conflict Zone ...................................................................... 16 The Dagestani Theater of War .................................................................................... 18 Moscow’s Assessment of the Situation ..................................................................... 19 Cadre Policy and Territorial Reorganization ............................................................. 20 Military Build-Up and a New Policy on Islam ............................................................22 The Consequences of “Chechenization” ....................................................................24
    [Show full text]
  • Read PDF Version
    winter 2013 lighten Up: eating H o Remixed p4 well This winter p22 The “Cold war” p38 27 2 A Publication of the Islamic Food and Nutrition Council of America magazine Warm Up Happiness in a Bowl p10 M CONO Y AW E AR IC D M A F L O S R I special C O N M O insert I P T L A Z IA I N D C inside R E DA AND STAN J&M® halal certified meals use only wholesome ingredients and have NO MSG, NO SOY, and NO ARTIFICIAL FLAVORS OR COLORS. Six varieties are gluten-free. Each meal is fully cooked and is conveniently packaged in either 10 oz. (283 g) microwaveable serving dishes or 8 oz. (227 g) travel and camping pouches. Reheat to eat in minutes. LAMB & BARLEY STEW: Tender lamb, combined with barley, LAMB & LENTIL STEW: Tender lamb joins a medley of tomatoes, eggplant, red and green sweet peppers, zucchini and onions, create a lentils, onions, chickpeas, zucchini and red and green sweet true culinary delight! A scrumptious meal with a variety of textures, it peppers. Aromatic herbs and spices invite all to taste and enjoy is deliciously seasoned with herbs and spices of the Middle East. this truly delicious meal. CHICKEN MEDITERRANEAN: A hearty chicken meal with the MY KIND OF CHICKEN: A favorite combination! Chunks of light flavors of the Mediterranean. Chunks of light and dark chicken with and dark chicken with brown rice, peas and carrots in a mild sauce. tomatoes, potatoes, chick peas and black olives in a tangy sauce.
    [Show full text]