Variation in English Across Time, Space and Discourse
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Going the Pub and Being the Library
Going the Pub and Being the Library A Microparameter in North-West English Preposi>onal Phrases Boston University Linguis>cs Faculty Spotlight Thursday, Oct 2nd Neil Myler ([email protected]) The United Kingdom 2 England 3 England The North West of England 4 Bit of the North West we’re dealing with 5 Bit of the North West we’re dealing with Scouse 6 Bit of the North West we’re dealing with Woolyback Scouse 7 Scousers, Plas>c Scousers (Placcies) and Woolybacks St Helens, Widnes etc are wools. Huyton, Kirkby, Bootle etc. are borderline. Birkenhead are the biggest wools. Wools want to be Scousers, Scousers don’t want to be wools. Stevie Dunn I AM proud to be classed as a Scouser and here are my defini>ons. Scouser: An individual born within eyesight of the Liver Building or adopted by the en>re city. Must have a Liverpudlian accent and be proud that we sound Australian to all Americans. Plas>c Scousers: Those born in eyesight of the Liver Building, but have to cross water, or those born and living within the city, but wish to speak differently and live elsewhere. Woolybacks: Those who sound like they live near sheep – areas like Manchester, Warrington and Widnes. Lulla h[p://www.liverpoolecho.co.uk/news/liverpool-news/scousers-plas>c-scousers-woolybacks--3366630 h[p://www.liverpoolecho.co.uk/news/nostalgia/what-plas>c-scouser-paddy-shennan-3370855 8 Definite Woolybacks The Lancashire Hotpots • Comedy folk band from St Helens • Named aer “Lancashire Hotpot”, a tradi>onal stew. • Note flatcaps, waistcoats etc. -
British, Scottish, English?
Scottish, English, British? coding for attitude in the UK Carmen Llamas University of York, UK Satellite Workshop for Sociolinguistic Archival Preparation attitudes ‘attitudes to language varieties underpin all manners of sociolinguistic and social psychological phenomena’ (Garrett et al., 2003: 12) ‘a psychological tendency that is expressed by evaluating a particular entity with some degree of favor or disfavor’ (Eagley & Chaiken, 1993: 1) . components: cognitive beliefs affective feelings behavioural readiness for action speaker-internal mental constructs - methodologically challenging • direct and indirect observation: •explicit attitudes – e.g. interviews, self-completion written questionnaires • implicit attitudes – e.g. matched-guise technique, IATs borders • ideal test site for investigation of how variable linguistic behaviour is connected to attitudes – border area • fluid and complex identity construction at such sites mean border regions have particular sociolinguistic relevance • previous sociological research in and around Berwick-upon- Tweed (English town) (Kiely et al. 2000) – around half informants felt Scottish some of the time the border • Scottish~English border still seen as particularly divisive: What appears to be the most numerous bundle of dialect isoglosses in the English-speaking world runs along this border, effectively turning Scotland into a “dialect island”. (Aitken 1992:895) • predicted to become more divisive still: the Border is becoming more and more distinct linguistically as the 20th century progresses. (Kay 1986:22) ... the dividing effect of the geographical border is bound to increase. (Glauser 2000: 70) • AISEB tests these predictions by examining the linguistic and socio-psychological effects of the border the team Dominic Watt (York) Gerry Docherty (Newcastle) Damien Hall (Kent) Jennifer Nycz (Reed College) UK Economic & Social Research Council (RES-062-23-0525) AISEB three-pronged approach production • quantitative analysis of phonological variation and change attitude • cognitive vs. -
Gaelic Scotland in the Colonial Imagination
Gaelic Scotland in the Colonial Imagination Gaelic Scotland in the Colonial Imagination Anglophone Writing from 1600 to 1900 Silke Stroh northwestern university press evanston, illinois Northwestern University Press www .nupress.northwestern .edu Copyright © 2017 by Northwestern University Press. Published 2017. All rights reserved. Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication data are available from the Library of Congress. Except where otherwise noted, this book is licensed under a Creative Commons At- tribution-NonCommercial-NoDerivatives 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-nd/4.0/. In all cases attribution should include the following information: Stroh, Silke. Gaelic Scotland in the Colonial Imagination: Anglophone Writing from 1600 to 1900. Evanston, Ill.: Northwestern University Press, 2017. For permissions beyond the scope of this license, visit www.nupress.northwestern.edu An electronic version of this book is freely available, thanks to the support of libraries working with Knowledge Unlatched. KU is a collaborative initiative designed to make high-quality books open access for the public good. More information about the initiative and links to the open-access version can be found at www.knowledgeunlatched.org Contents Acknowledgments vii Introduction 3 Chapter 1 The Modern Nation- State and Its Others: Civilizing Missions at Home and Abroad, ca. 1600 to 1800 33 Chapter 2 Anglophone Literature of Civilization and the Hybridized Gaelic Subject: Martin Martin’s Travel Writings 77 Chapter 3 The Reemergence of the Primitive Other? Noble Savagery and the Romantic Age 113 Chapter 4 From Flirtations with Romantic Otherness to a More Integrated National Synthesis: “Gentleman Savages” in Walter Scott’s Novel Waverley 141 Chapter 5 Of Celts and Teutons: Racial Biology and Anti- Gaelic Discourse, ca. -
Sheep Based Cuisine Synthesis Report First Draft
CULTURE AND NATURE: THE EUROPEAN HERITAGE OF SHEEP FARMING AND PASTORAL LIFE RESEARCH THEME: SHEEP BASED CUISINE SYNTHESIS REPORT FIRST DRAFT By Zsolt Sári HUNGARIAN OPEN AIR MUSEUM January 2012 INTRODUCTION The history of sheep consume and sheep based cuisine in Europe. While hunger is a biologic drive, food and eating serve not only the purpose to meet physiological needs but they are more: a characteristic pillar of our culture. Food and nutrition have been broadly determined by environment and economy. At the same time they are bound to the culture and the psychological characteristics of particular ethnic groups. The idea of cuisine of every human society is largely ethnically charged and quite often this is one more sign of diversity between communities, ethnic groups and people. In ancient times sheep and shepherds were inextricably tied to the mythology and legends of the time. According to ancient Greek mythology Amaltheia was the she-goat nurse of the god Zeus who nourished him with her milk in a cave on Mount Ida in Crete. When the god reached maturity he created his thunder-shield (aigis) from her hide and the ‘horn of plenty’ (keras amaltheias or cornucopia) from her horn. Sheep breeding played an important role in ancient Greek economy as Homer and Hesiod testify in their writings. Indeed, during the Homeric age, meat was a staple food: lambs, goats, calves, giblets were charcoal grilled. In several Rhapsodies of Homer’s Odyssey, referring to events that took place circa 1180 BC, there is mention of roasting lamb on the spit. Homer called Ancient Thrace „the mother of sheep”. -
Home Farm Restaurant Menu
Home Farm Restaurant Menu Lunchtime Treats 12pm-2pm Cakes & Puddings 10.30am-close Egg mayo, watercress & truffle oil sandwich (V) £3.75 Grated cheddar & red onion chutney sandwich (V) £3.75 Shortbread £1.95 Ham & pickled cabbage sandwich £3.95 Apple & cinnamon flapjack DF £1.95 Ham & smoked cheese Panini £4.95 Sticky ginger bread £3.25 Tuna with cucumber/red onion/sweetcorn Chocolate brownie DF & GF £2.25 sandwich £3.95 Victoria sandwich cake DF £3.25 Side salad with coleslaw £2.95 Butter & walnut layer cake £3.25 Adelaide’s Home Farm choc cake £3.25 Seasonal light snacks from £2.50 (check specials boards inside) Wet Nelly £3.50 GF individually wrapped cakes GF £2.50 Seasonal soups DF & GF served with crusty bread £4.50 Apple crumble DF £3.75 (check specials board daily, ask for GF roll if needed) Ginger and treacle tart £3.25 Cheese scone and butter (V) £1.75 Cream tea for 1 person £4.95 Cheese scone with cheese and chutney (V) £2.75 Cream tea for 2 persons £9.85 Cheese scone with cheese and bacon £2.75 Fruit scones and butter £1.75 (vegan scones available, please ask) Plain jacket potato and butter (V) £4.50 Please see inside for today’s bakers selection Jacket potato with cheese (V) £4.95 Jacket potato with baked beans (V) £4.95 All products are made in an environment where allergens may be present. Jacket potato with tuna mayo £5.95 Please ask a member of our friendly team if you have an allergy or intolerance. -
Welcome to Lunyalita, a True Family Run and Independently Owned Business. Lunyalita Is the Little Sister of Lunya, Our Multi Aw
Welcome to Lunyalita, a true family run and independently owned business. Lunyalita is the little sister of Lunya, our multi award winning restaurant and deli in Liverpool and Manchester. Lunyalita does things a little differently. We incorporate more of our deli heritage, occasionally go off piste a little with deli food from across the world, but which is distinctly ‘us’ too. As ever, we have stunning ingredients, prepared with love and care, and eaten in relaxed surroundings – for us this epitomises the Spanish food culture. We cook everything ourselves from scratch; we visit Spain many times a year to visit our suppliers to find the very best we can and to form a strong relationship so we really know where our food comes from. For our fresh vegetables, meat and fish, we use good local suppliers to ensure we support the local economy and get the best we can. Ward’s of Birkenhead for our fish and Edge’s of New Ferry for our meat. If you need any help with the menu, please do not hesitate to ask a member of staff who will only be delighted to help. Please sit back, relax, enjoy the fabulous surroundings and our superb food and drink in the beautiful Royal Albert Dock. Buen provecho and bon profit! Peter and Elaine Kinsella Food Allergies & Intolerances Food Allergies & Intolerances: Please tell your server immediately if anyone in your party has a food allergy or intolerance. We label our menus with the three most common allergens Gluten Milk Nuts; Vegetarian Vegan. indicates that other allergens are also present. -
Relish's 2019 Buffet Brochure
CALL US ON 0151 708 9996 | 07714744503 ENQUIRIES@ RELISHLIVERPOOL.CO.UK WWW.RELISHLIVERPOOL.CO .UK INDEX About Us 3 Cold Bufet 5 Bufet A 6 Bufet B 7 Bufet C 8 Silver Bufet 9 Gold Bufet 11 Diamond Bespoke Bufet 12 Platnum Bespoke Bufet 14 Afernoon Tea Bufet 17 Carvery Bufet 21 Canapes 22 Mini Bites 23 Bowl Food 25 Hog Roast Menu 27 Bespoke Hog Roast Menu 29 BBQ Menu 31 Bespoke BBQ Menut 33 Pizza Hut 35 Fish & Chips Hut 36 Halloumi and Loaded Fries Hut 37 Pie and Mash Hut 38 Yorkshire Pudding Wrap Hut 39 Carnival Hut 41 Sharing Dishes Starters & Desserts 42 Sharing Dishes Mains 43 Fine Dining Menu 44 Our Services 46 ABOUT US Planning the perfect event isn’t always an easy task but luckily our team at Relish are here to help. We pride ourselves on having the skills and creatvit to turn your visualisaton of a perfect event into realit. We have an extensive range of menus to suit all tastes and when something a litle bit diferent is required, our chefs can produce a bespoke and creatve menu that delivers a unique and personal experience. WHO WE’VE WORKED WITH COLD BUFFET FROM £5.95PP INCLUDES Chicken Drumstcks Creamy Classic Potato Salad - choose from BBQ, Soy & Honey, Piri Piri or Salt Quiche & Pepper Chicken Satay Skewers Mezze Selecton - with Peanut Dip - Hummus, Roasted Red Pepper Dip, Guacamole with Veg Stck Crudités Chicken Liver Pate - with Crackers & Caramelised Onion Chutney Vegetable Spring Rolls - with Sweet Chilli Dip Antpast - a selecton of Cured Meats, Pickles and Breads Relish House Salad - Tomatoes, Cucumber, Pomegranate Seeds, Feta Chicken & Bacon Pasta & a Zingy Dressing Chicken Pesto Pasta Honey & Mustard Cocktail Sausages & Pork Pie Plater SANDWICHES & WRAPS Ham Salad Chicken Mayonnaise Cheese & Onion Egg Mayonnaise DESSERTS All served with Cream Chocolate Fudge Cake New York Cheese Cake Carrot Cake For any dietary requirements and allergen informaton, please speak to a member of the team. -
Chapter 1. Introduction
1 Chapter 1. Introduction Once an English-speaking population was established in South Africa in the 19 th century, new unique dialects of English began to emerge in the colony, particularly in the Eastern Cape, as a result of dialect levelling and contact with indigenous groups and the L1 Dutch speaking population already present in the country (Lanham 1996). Recognition of South African English as a variety in its own right came only later in the next century. South African English, however, is not a homogenous dialect; there are many different strata present under this designation, which have been recognised and identified in terms of geographic location and social factors such as first language, ethnicity, social class and gender (Hooper 1944a; Lanham 1964, 1966, 1967b, 1978b, 1982, 1990, 1996; Bughwan 1970; Lanham & MacDonald 1979; Barnes 1986; Lass 1987b, 1995; Wood 1987; McCormick 1989; Chick 1991; Mesthrie 1992, 1993a; Branford 1994; Douglas 1994; Buthelezi 1995; Dagut 1995; Van Rooy 1995; Wade 1995, 1997; Gough 1996; Malan 1996; Smit 1996a, 1996b; Görlach 1998c; Van der Walt 2000; Van Rooy & Van Huyssteen 2000; de Klerk & Gough 2002; Van der Walt & Van Rooy 2002; Wissing 2002). English has taken different social roles throughout South Africa’s turbulent history and has presented many faces – as a language of oppression, a language of opportunity, a language of separation or exclusivity, and also as a language of unification. From any chosen theoretical perspective, the presence of English has always been a point of contention in South Africa, a combination of both threat and promise (Mawasha 1984; Alexander 1990, 2000; de Kadt 1993, 1993b; de Klerk & Bosch 1993, 1994; Mesthrie & McCormick 1993; Schmied 1995; Wade 1995, 1997; de Klerk 1996b, 2000; Granville et al. -
Making Sense of "Bad English"
MAKING SENSE OF “BAD ENGLISH” Why is it that some ways of using English are considered “good” and others are considered “bad”? Why are certain forms of language termed elegant, eloquent, or refined, whereas others are deemed uneducated, coarse, or inappropriate? Making Sense of “Bad English” is an accessible introduction to attitudes and ideologies towards the use of English in different settings around the world. Outlining how perceptions about what constitutes “good” and “bad” English have been shaped, this book shows how these principles are based on social factors rather than linguistic issues and highlights some of the real-life consequences of these perceptions. Features include: • an overview of attitudes towards English and how they came about, as well as real-life consequences and benefits of using “bad” English; • explicit links between different English language systems, including child’s English, English as a lingua franca, African American English, Singlish, and New Delhi English; • examples taken from classic names in the field of sociolinguistics, including Labov, Trudgill, Baugh, and Lambert, as well as rising stars and more recent cutting-edge research; • links to relevant social parallels, including cultural outputs such as holiday myths, to help readers engage in a new way with the notion of Standard English; • supporting online material for students which features worksheets, links to audio and news files, further examples and discussion questions, and background on key issues from the book. Making Sense of “Bad English” provides an engaging and thought-provoking overview of this topic and is essential reading for any student studying sociolinguistics within a global setting. -
Workshop 6 Synchronic Transfers in Colloquial Singapore English: Case Studies Based on Text Message Data
Methods in Dialectology XVI – 2017 Workshop 6 Synchronic transfers in Colloquial Singapore English: Case studies based on text message data Date: 2017.08.011 (Friday) 13:00-16:00 Organizers: Jacob R. Leimgruber, Leslie Lee, Mie Hiramoto 1. Leslie Lee, Taohai Lin, Ten Tingkai : Already, le, and liao:distributions and functions in Colloquial Singapore English text messages. 2. Mie Hiramoto, Jun Jie Lim : Sentence-final adverbs in a corpus of Colloquial Singapore English text message data. 3. Jakob R. E. Leimgruber, Wei Xing Change, Magdalene Ong Wenli : Colloquial Singapore English one and de in a corpus of WhatsApp text messages. 4. Mie Hiramoto, Tong King Lee, Xue Ming Jessica CHOO : The sentence-final particle sia in a corpus of Colloquial Singapore English text message data. 5. Jeff Siegel : ( Discussant ) Workshop 6: Synchronic transfers in Colloquial Singapore English: Case studies based on text message data Date: 2017.08.011 (Friday) 13:00-16:00 Organizers: Jacob R. Leimgruber, Leslie Lee, Mie Hiramoto Abstract: This sociolinguistic workshop aims to investigate how specific grammatical features are exhibited in Colloquial Singapore English (CSE) in the course of social media communication, namely, WhatsApp text messaging. McWhoter (2013) calls text message conversations ‘finger speech’ and discusses highly colloquial features in the texting language. Similarly, Thurlow (2003) explains text messaging data to be extremely rich resources for linguistic analysis. For this workshop, the data were collected by students at a university in Singapore between 2014 and 2016. The studies presented in this workshop are based on a 1.2 million-word sub-corpus of the data collected. -
New Zealand English
New Zealand English Štajner, Renata Undergraduate thesis / Završni rad 2011 Degree Grantor / Ustanova koja je dodijelila akademski / stručni stupanj: Josip Juraj Strossmayer University of Osijek, Faculty of Humanities and Social Sciences / Sveučilište Josipa Jurja Strossmayera u Osijeku, Filozofski fakultet Permanent link / Trajna poveznica: https://urn.nsk.hr/urn:nbn:hr:142:005306 Rights / Prava: In copyright Download date / Datum preuzimanja: 2021-09-26 Repository / Repozitorij: FFOS-repository - Repository of the Faculty of Humanities and Social Sciences Osijek Sveučilište J.J. Strossmayera u Osijeku Filozofski fakultet Preddiplomski studij Engleskog jezika i književnosti i Njemačkog jezika i književnosti Renata Štajner New Zealand English Završni rad Prof. dr. sc. Mario Brdar Osijek, 2011 0 Summary ....................................................................................................................................2 Introduction................................................................................................................................4 1. History and Origin of New Zealand English…………………………………………..5 2. New Zealand English vs. British and American English ………………………….….6 3. New Zealand English vs. Australian English………………………………………….8 4. Distinctive Pronunciation………………………………………………………………9 5. Morphology and Grammar……………………………………………………………11 6. Maori influence……………………………………………………………………….12 6.1.The Maori language……………………………………………………………...12 6.2.Maori Influence on the New Zealand English………………………….………..13 6.3.The -
Dialects in Contact Language, Resulting for New Towns and at Transplanted Varieties of Research Into Example from Urbanization and Colonization
1 observe and account for (he Directs in Contact is an aliempt to a language have on one influence mutually intelligible dialects Of examines UngttistM another when they come into contact, h and argues th.it accommodation in faee-to-face interaction Dialects in of longer-term accommodation is crucial to an understanding features, the phenomena: the geographical spread of linguistic development of 'interdialect* and the growth of new dialects. border areas and Peter Trudgill looks at the development of dialects in Contact language, resulting for new towns and at transplanted varieties of research into example from urbanization and colonization. Based on draws important English. Scandinavian and other languages, his book linguistic data. I'll f theoretical conclusions from a wide range of Science at the Universitj of Peter Trudgill is Professor in Linguistic I Geographical Reading. His books include On Dialect: Social and Blackwell series Perspectives (1983) and he is the editor of the Language in Society. In the same series Pidgin and Creole Linguistics Peter Mtihlhausler The Sociolinguistics of Society Ralph Fasold Also from Basil Blackwell On Dialect* Social and Geographical Perspectives Peter Trudgill m is not available in the USA I, ir copyright reasons this edition Alfred Stieglitz. photogravure (artist's Cover illustration: 77k- Steerage, 1907. by collection. The proof) from Camera Work no. 36. 1911. size of print. 7)4 reproduced by k.nd Museum of Modern An. New York, gilt of Alfred Stieglitz. is permission Cover design by Martin Miller LANGUAGE IN SOCIETY Dialects in Contact GENERAL EDITOR: Peter Trudgill, Professor of Linguistic Science, University of Reading PETER TRUDGILL advisory editors: Ralph Fasold, Professor of Linguistics, Georgetown University William Labov, Professor of Linguistics, University of Pennsylvania 1 Language and Social Psychology Edited by Howard Giles and Robert N.