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A Glossary of Words Used in the Dialect of Cheshire
o^v- s^ COLONEL EGERTON LEIGH. A GLOSSARY OF WORDS USED IN THE DIALECT OF CHESHIRE FOUNDED ON A SIMILAR ATTEMPT BY ROGER WILBRAHAM, F.R.S. and F.S.A, Contributed to the Society of Antiquaries in iSiy. BY LIEUT.-COL. EGERTON LEIGH, M.P. II LONDON : HAMILTON, ADAMS, AND CO. CHESTER : MINSHULL AND HUGHES. 1877. LONDON : CLAY, SONS, AND TAYLOR, PRINTERS, » ,•*• EREA2) STH4iaT^JIIJ:-L,; • 'r^UKEN, V?eTO«IVS«"gBI?t- DEDICATION. I DEDICATE this GLOSSARY OF Cheshijie Words to my friends in Mid-Cheshire, and believe, with some pleasure, that these Dialectical Fragments of our old County may now have a chance of not vanishing entirely, amid changes which are rapidly sweeping away the past, and in many cases obliterating words for which there is no substitute, or which are often, with us, better expressed by a single word than elsewhere by a sentence. EGERTON LEIGH. M24873 PRELIMINARY OBSERVATIONS ATTACHED TO WILBRAHAM'S "CHESHIRE GLOSSARY." Although a Glossary of the Words peculiar to each County of England seems as reasonable an object of curiosity as its History, Antiquities, Climate, and various Productions, yet it has been generally omitted by those persons who have un- dertaken to write the Histories of our different Counties. Now each of these counties has words, if not exclusively peculiar to that county, yet certainly so to that part of the kingdom where it is situated, and some of those words are highly beautiful and of their and expressive ; many phrases, adages, proverbs are well worth recording, and have occupied the attention and engaged the pens of men distinguished for talents and learning, among whom the name of Ray will naturally occur to every Englishman at all conversant with his mother- tongue, his work on Proverbs and on the different Dialects of England being one of the most popular ones in our PRELIMINARY OBSERVATIONS. -
Germany” -Land of Technology
A GLOBAL / COUNTRY STUDY AND REPORT ON “Germany” -Land Of Technology Submitted to PARUL INSTITUTE OF MANAGEMENT & RESEARCH-2nd shift (Formerly Dr. J. K. Patel Institute of Management) Institute Code: 792 IN PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE AWARD FOR THE DEGREE OF MASTER OF BUSINESS ADMINISTRATION In Gujarat Technological University UNDER THE GUIDANCE OF Faculty Guide Ms. VIJAYANTI TIKYANI Assistant Professor Submitted by Batch: 2011-13, MBA SEMESTER IV (Parul Institute of Management & Research-2nd shift) MBA PROGRAMME Affiliated to Gujarat Technological University Ahmedabad June 2013 Parul Institute of Management & Research, 792 1 PREFACE Passing the theoretical subjects is not the way to become a manager in future. The subjects are the bases for our carrier from which we can strengthen our knowledge to apply it in real world. This project provides the platform of opportunity to know the current market situation and the behavior of environment. It gives the opportunity where we can apply the theory knowledge in real world and so that we can be a successful manager in future. This changed the market structure, character and focus of marketing strategies. MBA is course where unlike many other courses practical studies are accompanied together with theoretical studies, case and preparation of various reports consist of the practical studies in this course. The preparation of the GCSR is one such part of the practical studies here. For this purpose we are required to select one particular topic or trade and prepare a report through study research. As the student of management it is learning experience to analyze a trade. -
Chapter-1 International Cuisine
CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh. -
German-English Food Glossary GERMAN – ENGLISH FOOD GLOSSARY
CHRISTINE BURGMER let's talk business German-English Food Glossary GERMAN – ENGLISH FOOD GLOSSARY What happens if you had to take a foreign business partner or colleague out to lunch and s/he looks at the German menu and can’t understand a word? Would you be able to translate or explain the word in English? I’ve collected a long list of German words related to food and dishes which you might find difficult to explain when talking about food. I hope they can help you in the future. Abendbrot supper Abendessen dinner, supper Absacker final drink after which you are drunk, after-dinner drink Akazienhonig acacia honey alkoholfrei non-alcoholic Ananas pineapple Anis anise Anrichten arrange on a serving dish, dish up, (dress) salad, serve, prepare Apfeldicksaft concentrated apple juice (non-refrigerated, sometimes used as a sweetener Apfelessig apple cider vinegar Apfelkompott stewed apples, apple compote Apfelkorn Apfelkorn (apple schnapps) Apfelkraut apple butter Apfelmost apple juice, hard cider Apfelmus apple purée, apple sauce Apfel(saft)schorle apple juice and sparkling mineral water Apfeltasche pastry filled with stewed apples; apple-turnover Apfelwein apple wine, hard cider Aprikosengeist apricot brandy Arme-Leute-Essen poor-man’s meal Artischockenherzen artichoke hearts Aspik fish or meat jelly Auflauf soufflé, casserole Aufschnitt (assorted) sliced cold meat or sliced cheeses; cold cuts, cold meats Aufstrich spread; anything that can be spread on bread Ausbackteig batter Auslese choice wine, superior wine, high-quality wine made from -
Personalisiertes Metacheck-Analyseergebnis
Note: Your CoGAP MetaCheck® is a computer-assisted gene metabolism analysis based exclusively on your genetic sample. Other findings already known to you are not included. It therefore does not replace medical advice. Please contact a specially trained doctor or nutritionist for such advice and also for the inclusion of previous findings. Only metabolic genes are analysed. The genes studied show different constellations that are assigned to the individual meta types. you do not allow conclusions to be drawn about family relationships. Nor are any statements made about the risk of illness. The sample material is destroyed after analysis! When drawing up an individual diet plan, it is important to pay attention to the dietary objective, taking into account personal characteristics (e. g. gender, age, weight, health status, etc.). Your DNA. Your diet. M U S T E R G S Table of Contents Summary . 2 Introduction . 6 Nutritional part . 10 This is me! . 11 Carbohydrates . 12 Proteins . 14 Fats . 16 Let's start! - 4 Week Plan . 19 MetaShake® . 22 Meta-type specific food-list . 25 sports section . 33 Your sport type . 35 Further individual recommendations . 36 Your sport type and EMS-training . 38 Additional courses for your exercise variant . 39 Muscle building . 40 CoGAP MetaCheck® analysis result – Your personal report Your DNA. Your diet. M U S T E R G S Results A brief summary of your results Energy Source Effect– Magnitude of effect + Carbohydrates positive Proteins negative Fats negative Factor Effect Speed Endurance Exercise Speed You have theMeta-type Gamma and the Sport-type S. Meta-type Gamma The meta-type Gamma is characterised by the fact that it processes carbohydrate-containing foods very well and therefore converts them less strongly into body fat. -
Manual Chapter - Cuisine (5 January 1993) H
•· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food. -
& Speisen Getränke
Juni 2021 Speisen Ein Stück Lüneburg& genießen... GetränkeFESTDIELE • RESTAURANT • BIERGARTEN • EVENTS • STRASSENKAFFEE • LÜPAS • und vieles mehr KRONE Bier- & Event-Haus · Heiligengeiststraße 39-41 · 21335 Lüneburg · Tel. (0 41 31) 244 50 50 · Fax 4 18 61 · www.krone-lueneburg.de Lecker – schmeckt immer Lüpas - kleine Leckereien aus der Region – Fleischlos – aber nicht reizlos – Lüneburger version of Tapas Vegetarian dishes ½ Dutzend Minifrikadellen mit Krone-Senf € 3,50 Große Heidekartoffel 6 meatballs with mustard „Krone“ mit würzigem Kräuterquark 7⁾ und buntem Salat € 7,80 Baked potato with sour cream and mixed salad Kartoffelspalten mit Kräutersauerrahm7⁾ € 3,50 Potato wedges with sour cream Pasta mit Olivenöl getrockneten Tomaten, Rauke, Pesto Lüneburger Pfannenschlag mit Krone-Dunkelbrot € 3,70 und frischem Parmesankäse € 8,90 „Grützwurst“ black pudding with dark bread „Krone“ Pasta with olive oil, tomatoes, Original Labskaus mit Rote Betescheiben € 3,70 parmesan cheese and rocket Mashed potatoes, brisket and beetroot Krone-Kartoffelrösti (groß) Marinierte Schafkäsewürfel Ewe’s milk cheese cubes € 4,30 mit Tomaten, Champignons, Schafkäsewürfeln, Rauke und Crema di Balsamico € 10,80 Currywurstscheiben 3⁾1⁾ mit Curry Ketchup € 3,60 Krone-potato Rösti, with tomatoes, champignons, Sliced sausage with spicy curry ketchup Ewe’s milk cheese cubes, rocket and balsamic dressing Würfel von der Heidesülze mit Kräuterremoulade 3⁾ € 3,70 Pfannengemüse Aspic cubes with remoulade Heidekartoffeln mit gebratenem Gemüse vom Markt und geriebenem -
Food Culture in Germany
Food Culture in Germany i Courtesy of Golden Section Graphics/Katharina Erfurth. ii Food Culture in Germany URSULA HEINZELMANN Food Culture around the World Ken Albala, Series Editor GREENWOOD PRESS Westport, Connecticut • London iii Library of Congress Cataloging-in-Publication Data Heinzelmann, Ursula. Food culture in Germany / Ursula Heinzelmann. p. cm. — (Food culture around the world, ISSN 1545–2638) Includes bibliographical references and index. ISBN-13: 978–0–313–34494–7 (alk. paper) 1. Cookery, German. 2. Food habits—Germany. I. Title. TX721.H453 2008 641.30943—dc22 2008007892 British Library Cataloguing in Publication Data is available. Copyright © 2008 by Ursula Heinzelmann All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008007892 ISBN: 978–0–313–34494–7 ISSN: 1545–2638 First published in 2008 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10987654321 Illustrations by Gottfried Müller The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing reci- pes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume. iv Contents Series Foreword by Ken Albala vii Preface ix Introduction xi Timeline xv 1. -
Christine Burgmer Language & Communication Training
CHRISTINE BURGMER language & communication training German-English Food Glossary GERMAN – ENGLISH FOOD GLOSSARY What happens if you had to take a foreign business partner or colleague out to lunch and s/he looks at the German menu and can’t understand a word? Would you be able to translate or explain the word in English? I’ve collected a long list of German words related to food and dishes which you might find difficult to explain when talking about food. I hope they can help you in the future. Abendbrot supper Abendessen dinner, supper Absacker final drink after which you are drunk, after-dinner drink Akazienhonig acacia honey alkoholfrei non-alcoholic Ananas pineapple Anis anise Anrichten arrange on a serving dish, dish up, (dress) salad, serve, prepare Apfeldicksaft concentrated apple juice (non-refrigerated, sometimes used as a sweetener Apfelessig apple cider vinegar Apfelkompott stewed apples, apple compote Apfelkorn Apfelkorn (apple schnapps) Apfelkraut apple butter Apfelmost apple juice, hard cider Apfelmus apple purée, apple sauce Apfel(saft)schorle apple juice and sparkling mineral water Apfeltasche pastry filled with stewed apples; apple-turnover Apfelwein apple wine, hard cider Aprikosengeist apricot brandy Arme-Leute-Essen poor-man’s meal Artischockenherzen artichoke hearts Aspik fish or meat jelly Auflauf soufflé, casserole Aufschnitt (assorted) sliced cold meat or sliced cheeses; cold cuts, cold meats Aufstrich spread; anything that can be spread on bread Ausbackteig batter Auslese choice wine, superior wine, high-quality -
Download Article (PDF)
Advances in Social Science, Education and Humanities Research, volume 360 European Multilingualism: Shaping Sustainable Educational and Social Environment (EMSSESE 2019) Multicultural Language Education for Local Communities: Enhancing Ecotourism Olga Pechinkina* Tatiana Vepreva Inga Zashikhina Dept. of English Philology, Nordic Dept. of Foreign languages and Dept. of English Philology, Nordic Languages and Language Pedagogy Russian as a Foreign Language Languages and Language Pedagogy Northern (Arctic) Federal University Northern State Medical University Northern (Arctic) Federal University Arkhangelsk, Russia Arkhangelsk, Russia Arkhangelsk, Russia [email protected] [email protected] [email protected] Abstract. Ecotourism is growing particularly popular English is accepted as a means of communication in today. Russian culture has always attracted foreigners. international relations, science, commerce, popular Knowledge of foreign languages facilitates cross- culture, tourism, and other areas. An enormous number of cultural communication. In order to enhance people around the world speak or understand English. international connections, local communities need to There are now more nonnative speakers of English than acquire socio-linguistic competences. The aim of this native speakers, and the number of nonnative speakers is research is to conceptualize an educational module growing rapidly. According to D. Crystal [8], by the enabling learners to master their intercultural beginning of the XXI century, 1,5 billion people used communication skills. The result of the research is the English as a first, second, or foreign language, which was description of an English course designed for people from one in four of the world’s population. local communities who wish to acquire, refresh or hone their language skills in English in order to enhance ecotourism and Brazilian scholar R. -
Dorian D. Dörge Regina Klapper · Judith Kochmann a Practical Guide
Sven Klimpel · Thomas Kuhn Julian Münster · Dorian D. Dörge Regina Klapper · Judith Kochmann Parasites of Marine Fish and Cephalopods A Practical Guide Parasites of Marine Fish and Cephalopods Sven Klimpel • Thomas Kuhn • Julian Münster • Dorian D. Dörge • Regina Klapper • Judith Kochmann Parasites of Marine Fish and Cephalopods A Practical Guide Sven Klimpel Thomas Kuhn Institute of Ecology, Evolution and Geldern, Germany Diversity and Senckenberg Biodiversity and Climate Research Centre Goethe-University Frankfurt, Germany Julian Münster Dorian D. Dörge Institute of Ecology, Evolution and Institute of Ecology, Evolution and Diversity and Senckenberg Biodiversity Diversity and Senckenberg Biodiversity and Climate Research Centre and Climate Research Centre Goethe-University Goethe-University Frankfurt, Germany Frankfurt, Germany Regina Klapper Judith Kochmann Department of Safety and Quality Institute of Ecology, Evolution and of Milk and Fish Products Diversity and Senckenberg Biodiversity Max Rubner-Institute and Climate Research Centre Hamburg, Germany Goethe-University Frankfurt, Germany ISBN 978-3-030-16218-4 ISBN 978-3-030-16220-7 (eBook) https://doi.org/10.1007/978-3-030-16220-7 © Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. -
Effects of Vinegar Treatment on Detectivity and Allergenicity of Finfish
Florida State University Libraries Electronic Theses, Treatises and Dissertations The Graduate School 2013 Effects of Vinegar Treatment on Detectability and Allergenicity of Finfish Ye Wang Follow this and additional works at the FSU Digital Library. For more information, please contact [email protected] THE FLORIDA STATE UNIVERSITY COLLEGE OF HUMAN SCIENCES EFFECTS OF VINEGAR TREATMENT ON DETECTABILITY AND ALLERGENICITY OF FINFISH By YE WANG A Thesis submitted to the Department of Nutrition, Food and Exercise Sciences in partial fulfillment of the requirements for the degree of Master of Science Degree Awarded: Summer Semester, 2013 Ye Wang defended this thesis on June 24th, 2013. The members of the supervisory committee were: Yun-Hwa Peggy Hsieh Professor Directing Thesis Shridhar Sathe Committee member Ming Cui Committee member The Graduate School has verified and approved the above-named committee members, and certifies that the thesis has been approved in accordance with university requirements. ii ACKNOWLEDGMENTS I would like to express my sincerest appreciation to my advisor Dr. Yun-Hwa Peggy Hsieh for all the opportunities she afforded throughout the past two years, without her support this work would not have been completed. Her constant inspiration and insightful comments were invaluable to my personal and professional development. I also would like to thank Dr. Shridhar Sathe and Dr. Ming Cui for being on my thesis committee despite their extremely busy schedule. Additionally, I would like to thank Dr. Jack Ofori, Dr. Yi- Tien Chen, Dr. Yuhong Wang, Behnam Keshavarz, and William Fredericks for their willingness to advise and help me in all areas throughout my course of study.