Una Polémica Que Pone En Riesgo La Vida De Los Angelinos

Total Page:16

File Type:pdf, Size:1020Kb

Una Polémica Que Pone En Riesgo La Vida De Los Angelinos SÁBADO 25 / DOMINGO 26 DE MARZO DE 2017 AÑO LVII, Nº 17.656 FinDe ANÁLISIS - REPORTAJES - ENTREVISTAS Mayor Leonardo Cárdenas, nuevo comisario de Los Ángeles: “Es un tremendo honor” Nuestra Gente, 10 y 11 www.latribuna.cl $300,00 (IVA incluido) $350,00 (Atrasado) Ex Liceo de Hombres: Una polémica que pone en riesgo la vida de los angelinos Acción legal de Codepala logró detener la remodelación del recinto, el cual hoy está en peligro de colapsar. Reportaje, 4 y 5 Alumno fue Megaincendio detenido en forestal del el colegio tras verano alteró la protagonizar atmósfera y el millonario robo clima a escala continental Policial, 8 Reportaje, 12 y 13 FinDe Los Ángeles, sábado 25 / domingo 26 de marzo de 2017 pág. 2 Opinión ¿Llegó el momento “Gobernar es educar” de un supragobierno Pedro Aguirre Cerda, Juan Anto- Brunet publica “Aguas abajo”. Se o gobierno mundial? nio Ríos y Gabriel González Videla, fomenta la educación rural. son los tres Presidentes Radicales, 1944- Mariano Latorre Premio Na- que gobernaron “la época de oro cional de Literatura. del radicalismo”, entre los años 1945 – Pablo Neruda Premio Na- 1938 y 1952. En 1939 - Se fomenta cional de Literatura. Gabriela Mis- el desarrollo de la educación téc- tral Premio Nobel de Literatura. nica, industrial y minera. Se crean 1946 – Marta Brunet publica sobre 1.600 escuelas primarias. “Humo hacia el Sur” Benjamín Germán Prosser Santana La Universidad de Chile pasa a ser Subercaseaux publica “Tierra de centro de investigación científica Océano”. Eduardo Barrios Premio y de cultura general. Sus activida- Nacional de Literatura. Francisco des se extienden a todo el país. Es Coloane publica “Los Conquista- la Rectoría de Juvenal Hernández. dores de la Antártida”. Julio Ba- 1940 – Se crea la Facultad de rrenechea publica “El Libro del Osvaldo Segovia Zúñiga Economía y Comercio. Humber- Amor”. Fernando Santiván publica Director Escuela Ingeniería to Díaz Casanueva publica “El “El bosque emprende su marcha”. Vera Premio Nacional de Literatura. en Administración de Negocios, blasfemo coronado”. Francisco Pedro Prado publica “No más que 1951 – Gabriela Mistral Premio Na- U. Central Encina publica el primer tomo de una rosa”. cional de Literatura. Manuel Rojas su “Historia de Chile” (20 tomos) 1947 – Se funda la Universidad publica “Hijo de ladrón”. Salvador Ya en el año 2013, el periódico alemán “WirtschaftsWoche Benjamín Subercaseaux publica Técnica Santa María. Pablo Neruda Reyes publica “Mónica Sanders”. Heute”, denunciaba que ni la ONU, ni los líderes tanto “Chile una loca geografía”. publica “Alturas de Machu Picchu” 1952 - Hernán del Solar publica “La del G8 como del G20, eran capaces de resolver la crisis Vicente Huidobro publica ”Ver y “Tercera Residencia en la tierra”. noche de enfrente”. Pablo Neruda financiera, no tanto por su inexperiencia como por una y palpar” y “El ciudadano del ol- Marcela Paz publica “Papelucho”. publica “Los Versos del Capitán”. Fer- especie de “egoísmo nacionalista”. vido”. Francisco Coloane publica Samuel A. Lillo “Premio Nacional nando Santiván “Premio Nacional de En este mismo artículo, se hacía alusión a como “El Último grumete de la Baque- de Literatura”. Literatura”. superpotencias como EEUU, China, India, Alemania o dano” y “Cabo de Hornos” (1941). 1948 – Eduardo Barrios publica En esos catorce años del radicalismo, Japón, de cierto modo experimentaban con un paciente 1942 – Julio Barrenechea publi- “Gran señor y rajadiablos”. Ángel denominado “mundo en la época de globalización”, en que gobernaron Pedro Aguirre aplicando recetas económicas, de las cuales en esa ca “Rumor del mundo”. D”Almar Cruchaga Santa María “Premio Na- Cerda, Juan Antonio Ríos y Gabriel fecha no había seguridad ni conocimiento de los efectos “Premio Nacional de Literatura”. cional de Literatura”. González Videla con la máxima de colaterales que tendrían para este enfermo. 1943 Alberto Edwards publica “La 1949 – Marta Brunet publica “Raíz “Gobernar es educar” y que al pare- Junto con el panorama anterior, estos líderes mundiales, organización política de Chile. Pa- del sueño”. Pedro Prado “Premio cer también los Escritores se lo to- más que lograr solucionar los problemas, se aferraban blo Neruda publica “Canto general Nacional de Literatura”. maron muy en serio, según lo aquí a un falso optimismo con el cual, de alguna manera, de Chile”. Edwards Bello, “Premio 1950 – Benjamín Subercaseaux pu- recordado, por un admirador y segui- sus discursos apuntaban a que el final de esa crisis Nacional de Literatura”. Marta blica “Jemmy Button”. González dor de las Letras nacionales. llegaría tarde o temprano, bajo la idea de que “la mano invisible” resolvería todo. Pero todo lo anterior no ocurrió, ni gobiernos izquierdistas, socialistas, derechista, ecologistas o conservadores han logrado revertir este panorama desalentador. El artículo concluía con la idea de que era el momento De Cachiyuyo pues… de pasar de una multiplicidad de gobiernos a una suerte de “Gobierno Global e imparcial”, que permitiera de alguna manera que la clase política abandone sus “falsas Nunca se me van a olvidar los viajes lleven finalmente a tener más ambiciones” con lo que las crisis económicas dejarían a por la carretera rumbo al norte. tiempo o en el peor de los casos su vez de politizarse. Las vacaciones quedaban lejos y a mejor tiempo en la casa. Estamos Si bien es cierto que lo planteado en cuanto a la veces era más de un día en auto, viviendo en un mundo mucho formación de un gobierno de carácter global, parece donde íbamos todos apretados más cómodo y fácil que el que más bien utópico, esta idea al parecer ha vuelto a cobrar -sin sillas y sin airbags- en una Ruta existía hace apenas un par de fuerza en pleno 2017, cuando el afamado Premio Nobel 5 sin doble vía y con varios tacos en décadas atrás. Sin embargo, Stepehn Hawking declaró que la humanidad necesitará las cuestas. En esos momentos de estamos viviendo rutinas mucho “alguna forma de gobierno mundial”, principalmente espera se trabajaba la paciencia, más cansadoras e impersonales para alinear las metas de la especie humana con las de se cultivaba la conversación o que vale la pena reconocer para una “superintenligencia artificial”. simplemente se retrocedían los poner manos a la obra. Hoy Juan Secano Si ya en el 2013, la idea de un gobierno mundial parecía cassettes esperando la buena quiero recomendar 3 medidas Gaucho de la Patagonia ser la solución a los problemas económicos, con el canción. Siempre existía una de emergencia que he tomado radicado en Rere planteamiento de Hawking en cuanto a la preocupación espera asociada a algo, cosa que en las últimas semanas y que derivada de la “creciente tecnologización mundial” y por en lo personal me cuesta mucho han dado resultado. La primera el posible descontrol de las emergentes inteligencias pero que al alma y a la mente, medida es volver a conectar el artificiales, comienza a tomar mayor fundamento este estoy seguro, le hacen bien. teléfono fijo de la casa y apagar la más dolorosa de todas: dejar de supragobierno. Los avances de las carreteras, el Iphone mientras se está en la fumar. El cigarro absorbe mucho La preocupación de Hawking radica en que en la vuelos comerciales y todo tipo de casa. Totalmente apagado hasta tiempo que puede ser destinado a actualidad, el desarrollo de las inteligencias artificiales, tecnología Smart (TV, Phone, Car, el día siguiente cuando se vuelve hacer tareas del colegio, practicar está llegando a un nivel tal que el riesgo no está en la Watch, etcétera) han hecho que a prender en la oficina, no camino algún deporte o simplemente salir a maldad propiamente tal de esta, sino en su eficiencia. el tiempo y la energía utilizada a ella. Si le da miedo o ansiedad caminar con ellos. Identifique a uno o En la práctica, una inteligencia súper inteligente será en transportarse y comunicarse la medida ponga en youtube la 2 de sus amigos que fuman (si es que extremadamente eficiente en cumplir con sus objetivos ahora sea invertida en transportar palabra Cachiyuyo y verá cómo quedan) todavía y crucen el desierto y metas, por lo que eventualmente si esos objetivos y la cabeza literalmente a otro lugar, no pasa nada vivir sin celular. Es juntos. Declárese enfermo de nicotina metas son diferentes a los de la raza humana, tarde o ignorando de plano a la persona más, las personas que aparecen y entre en terapia conjunta con ellos temprano tendremos graves problemas. que se tiene al lado, por ejemplo en el video de CTC 1989 están saliendo a pedalear. En todo caso, este gobierno mundial debería tener por cuando una persona mira a cada todas viviendo muy plenamente: Hágame caso, vuelva a conectar objetivo el desarrollar sistemas de control, para evitar rato su teléfono. Es lo mismo que uno lee el diario en papel, otro el teléfono fijo de la casa, está tan que los avances tecnológicos terminen por destruir a la decirle al otro “no me interesas le da comida a los pollos y don desperfilado que ya ni llaman para humanidad. tanto, déjame compartir también Raimundo viene manejando su hacer encuestas. Luego apague su Lo señalado por Hawking, pone nuevamente en el mi tiempo con una o varias vieja camioneta para comunicarse Iphone y deje de fumar. Con estas tapete lo que Max Horkheimer, precursor de la Escuela personas más en simultáneo”. con los suyos a través del teléfono medidas se pondrá gordo y antisocial de Frankfurt (corriente de pensamiento de la década del Si el permanente cambio es la público ¿una vez a la semana? … al principio, pero vale la pena ya que 30) y de la famosa Teoría Crítica, señalaba en cuanto al tónica de los nuevos tiempos, La segunda medida para volver recuperará a sus niños y su mujer lo peligro que subyace cuando el industrialismo termina entonces es necesario ir innovando a estar plenamente en la casa, recompensará.
Recommended publications
  • Starter Gril L
    P ERSIAN STARTER GRIL L All appetizers and side orders are served with Pita bread APPETIZER SIDE ORDER A1. HUMMUS 6.99 S1. Felfel 4.99 Chickpeas, Tahini sauce, fresh garlic, salt, pepper and fresh Jalapeño peppers marinated with salt, pepper lemon juice and vinegar A2. PANIR SABZI 10.99 S2. SEER TORSHI 5.99 Our imported bulgur cheese, radishes, and scallions on a bed Garlic aged in salt, pepper, and vinegar of watercress A3. NARGESI 7.99 S3. MAUST-O-KHIAR 5.99 Seasoned spinach with sautéed onions and a touch of egg Seasoned yogurt mixed with cucumber chunks and mint A4. KASHK-O-BADEMJAN 7.99 S4. MAUST-O-MOOSIR 5.99 Special seasoned fried eggplant served on a bed of caramelized Seasoned yogurt with Moosir chunks (Persian shallots) onion and Kashk (Whey) A5. MIRZA GHASEMI 7.99 S5. 5 YEARS OLD TORSHI 5.99 Special seasoned grilled eggplant with sautéed onions, garlic, Homemade spicy sour relish made of vegetables, fruits and tomatoes, and a touch of egg special spices A6. LENTIL SOUP 6.99 S6. SALAD-SHIRAZI 5.99 Chef special soup with mixed vegetables, rice noodles, and lentil Chopped onion, tomatoes, cucumbers, and scallions with fresh lemon juice and olive oil A7. TAHDIG-KHORESH 14.99 S7. HOUSE SALAD 7.99 Persian stew of your choice (without meat) on a bed of Tahdig; Lettuce, tomato, cucumber, walnut, and red radish, dressed with crunchy browned rice & bread at the bottom of the pot balsamic vinigar and garlic-yogurt sauce SOFT DRINKS TURKISH COFFEE 3.99 DOUGH 2.99 SOFT DRINKS 2.99 Made of unfiltered Turkish Persian Yogurt Drink Sodas, Club Soda, and Lemonade PERSIAN TEA 2.99 COFFEE 2.99 JUICES 2.99 Brewed black Ahmad tea Regular Cranberry and Orange WWW.PERSIANGRILLUSA.COM * Prices subject to change without notice * P ERSIAN GRILLED ENTRÉE GRIL L butter, and Pita bread on the side.
    [Show full text]
  • The Evaluation of the Cultural Transmission Through Course Books Teaching Turkish & Persian As a Foreign Language
    Karadeniz Uluslararası Bilimsel Dergi Volume: 49, Spring-2021, p. (154-164) ISSN: 1308-6200 DOI Number: https://doi.org/10.17498/kdeniz.881469 Research Article Received: February 16, 2021 | Accepted: March 7, 2021 This article was checked by turnitin. THE EVALUATION OF THE CULTURAL TRANSMISSION THROUGH COURSE BOOKS TEACHING TURKISH & PERSIAN AS A FOREIGN LANGUAGE YABANCI DİL OLARAK TÜRKÇE VE FARSÇA ÖĞRETEN DERS KİTAPLARININ KÜLTÜREL AKTARIM AÇISINDAN DEĞERLENDİRİLMESİ С ТОЧКИ ЗРЕНИЯ КУЛЬТУРНОГО ТРАНСФЕРА ОЦЕНКА КНИГ ОБУЧЕНИЯ ТУРЕЦКОГО И ПЕРСИДСКОГО ЯЗЫКА КАК ИННОСТРАННОГО Sara GÜL* ABSTRACT Nowadays communication in foreign language learning gain prominence. Moreover, it is revealed that learning the grammatical structures and vocabularies are not sufficient to obtain proficiency in the language. Foreign language learning is a complex process involving not only the linguistic content but also the cultural norms of the target language. The inseparable relationship between culture and language divulges that mastering a language is impossible without learning the culture of that language. Consequently, the course books used for teaching a foreign language should promote communication abilities of learners via increasing the students’ cultural awareness. This study aimed to evaluate “cultural transmission through teaching Turkish as a foreign language course books” versus teaching Persian as a foreign language. The evaluation of the “Learning Persian” book series and “Hitit course book 2” from the viewpoint of the cultural transmission divulged that both consist of factors that present Turkish and Persian cultures and succeed in transmitting their culture to learners. The subjects of course books represent the reality about the target culture. They are chosen from the authentic texts and basic real-life experience areas.
    [Show full text]
  • „Wer Sich Selbst Und Andre Kenne, Wird Auch Hier Erkennen: Orient Und Okzident Sind Nicht Mehr Zu Trennen
    „Wer sich selbst und andre kenne, wird auch hier erkennen: Orient und Okzident sind nicht mehr zu trennen. Sinnig zwischen beiden Welten sich zu wiegen, lass ich gelten; also zwischen Ost und Westen sich bewegen, sei‘s zum besten.“ (Zitat aus dem West-östlichen Divan von J.W. v. Goethe) Liebe Gäste, herzlich Willkommen in unserem Restaurant Saray. Saray ist ein altpersisches Wort und bedeutet soviel wie „das Heim“ oder „das Haus“ und ist somit ein Ort an dem man sich wohlfühlen soll. Auch wir wünschen uns, dass Sie sich bei uns wohlfühlen, unsere Speisen und Getränke genießen, sich zurücklehnen und eine Auszeit vom Alltag nehmen. Dafür werden wir unser Möglichstes tun. Wir servieren Ihnen in unserem Restaurant hauptsächlich persische Gerichte, sowie einige arabisch oder indisch beeinflusste Spezialitäten, die im Südiran geläufig sind. Alle Speisen werden frisch von uns zubereitet und sind frei von künstlichen Geschmacksverstärkern, Konservierungsstoffen, Süßungsstoffen oder anderen Zusatzstoffen. Kennen Sie die persische Küche? Wenn nicht, dann wollen wir Sie ein wenig darüber informieren. Persische Kochkunst war schon im Mittelalter weit über geographische Grenzen in Europa bekannt und wurde oft als die französische Küche des Orients bezeichnet. Ihre Gerichte werden schonend zubereitet und sparsam gewürzt. Verglichen mit anderen orientalischen Ländern kocht man im Iran mild, wobei immer der Eigengeschmack der Zutaten hervorgehoben wird. Zur vollen Entfaltung des Aromas bedarf es Zeit und so sind Schmorgerichte besonders beliebt. Vielen Gerichten eigen ist eine süßsaure Geschmacksrichtung, wenn z.B. Trockenfrüchte wie Pflaumen oder Limetten in Fleischgerichten mitgekocht werden. Probieren Sie ein solches Gericht einmal, Sie werden überrascht sein. Gerne beraten wir Sie bei der Auswahl Ihrer Gerichte.
    [Show full text]
  • Middle Eastern Cuisine
    MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
    [Show full text]
  • Nowrooz Lesson Plan
    Saviz Safizadeh Pierce Middle School Milton Public Schools Grade 6 French Immersion Fall 2007 [email protected] 1 Table of Contents: Abstract ………………………………………………. ……… p. 3 Essential Questions ……………………………………………. 3 Unit Summary………………………………………………….. 4 Unit Plan ………………………………………………………… 4 Unit Objectives.............................................................................. 6 Standards met ……………………………………………………. 7 Historical Narrative …………………………………………….. 8 Lesson Plans and Activities ……………………………………… 11 Spring Equinox Power point Answer Key ……………………... 12 Movie: Seasons Under the Sun Worksheet And Answer key ………………………………………………….. 14 Nowrooz and Naneh Sarma …………………………………….. 15 Nowrooz and Naneh Sarma Comprehension Questions and Activities …………………………………………. 16 Film: The White Balloon Questions and Activities ……………. 32 Teacher Reference pages………………………………………… 37 Struggle of Day and Night………………………………………. 38 Nowrooz Memories ……………………………………………… 40 2 Abstract: Like most teachers, I start every school year by making a short but motivating speech to my students. Milton’s French Immersion students start learning French in first grade. After studying the language for 6 or 7 years, most of them walk into our French classroom with a “been there, done that” attitude. Yet, at age 11 they are still looking forward to a fun year. During my short talk, I explain that I had to learn French much like they are now. That outside the classroom, I spoke another language with my friends, and at home with my parents. Judging from past experience, I know that when I get to this part, I have to quickly get to my conclusion that learning another language is tough but possible: as soon as they find out that I was born and raised in Iran, I see a new spark in their eyes. “Wow!” they say, “Would you tell us about your country?” This unit is created as an answer to their call.
    [Show full text]
  • SIROUS RESTAURANT Steak and Persian Cuisine
    SIROUS RESTAURANT Steak and Persian Cuisine STARTERS Soup of the Day with Ciabatta bread (V) 4 Smoked Salmon Asparagus Wrap 7 Hummus with Persian Lavash bread 4 Aubergine and Yoghurt Bourani 6 Tzatziki with Persian Lavash bread(V) 5 Pan-fried Mushroom with Garlic (V) 4 Chicken Liver Pâ té with Ciabatta bread 5 Mixed Olives(V) 3.5 Cheese Platter with Smoked Salmon 11 Grilled Chicken fillet skewer with mini salad 6 Mixed Cheese Platter with Chorizo and Salami 10 Kookoo Sabzee Persian Herb Frittata 5 salami, olives and crackers with yogurt and Lavash bread Mirza Ghasemi- Aubergine, Egg, Garlic & Onions dip served with Lavash bread 7 OUR STEAKS All our Steaks are Premium Black Gate Signature Steaks 28 days aged Rump Steak 250g(9OZ) 15 Rib Eye Steak 250g(9OZ) 19 hidden gem of succulent steaks rich, tender, juicy and full-flavored Fillet Steak 250g(9OZ) 24 T– Bone (500g - 600g) 29 most tender and free of any fat with full flavour Sirloin and Fillet steak cooked on the bone Gate Cô te de Bœuf (Two sharing) chef’s favourite cut, approximately 3lb(1200g) 48 better known as ‘Rib eye on the bone’ We recommend all steaks are cooked medium rare for the best quality All our steaks are S/W super crispy fries and choice of Peppercorn, Bernaise, Cream and Mushroom, Mayonnaise and Whole Grain Mustard or Chimichurri sauce PERSIAN SPECIALS SPECIALS Ghorme Sabzi Polo (Persian herb Lamb stew) 12 Gourmet Steak Burger with Fries 9 Diced Lamb Stew the Persian herbs, kidney beans on bed of mustard mayo sauce with sliced tomato and served with Saffron Rice green leaves (add cheese, bacon or avocado £1 each) Koobide Kebab grilled minced lamb skewers 12 Vegan Burger with fries, tomato & green leaves 9 with Saffron rice and grilled tomato (two skewers) on bed of mustard mayo sauce.
    [Show full text]
  • Happy Nowruz
    126 March - April 2010 Vol. XX1 No. 126 Happy and Joyous season of Nowruz and best wishes for the year ahead Congratulations to all… In the Spotlight: Top Places to See Art and Antiquities from Iran Iranians Miracle Babies Iranian-Americans Nowruz in Classroom Be Counted! WHAT DOES IT MEAN TO BE IRANIAN? IraniansCount.org Happy Nowruz No. 126/ March-April 2010 1 Editorial 126 By: Shahri Estakhry Persian Cultural Center’s CONGRATULATIONS TO ALL… Bilingual Magazine Is a bi-monthly publication organized for IIn March 2009, we began a campaign requesting official recognition of Norooz/Norouz/Nowruz literary, cultural and information purposes by the United Nations and commemoration of this date in the calendars of all United Nations Partially Funded By agencies. Over 626,000 celebrants from around the globe signed our online petition for this The San Diego Commission for Arts and Culture request. Now, on the doorstep of Norouz 2010 (1389), all of us have received the most wonderful Persian Cultural Center news and the best Eidee (New Year gift) possible from the United Nations; official recognition of 9265 Dowdy Dr. # 105 • San Diego, CA 92126 Nowruz at the 71st meeting of the 64thGeneral Assembly. Regardless of the spelling of the word Tel :( 858) 653-0336 (being the right of each individual), what we have accomplished is historical and indeed worth Fax & Message: (619) 374-7335 celebrations! Email: [email protected] Web site: www.pccus.org www.pccsd.org In wishing all of you a Happy and Joyous season of Norouz and best wishes for the year ahead, please let me express my sincere thanks and gratitude to all who signed our petition online to bring March-April 2010 about this momentous accomplishment.
    [Show full text]
  • New Year's Celebrations Nowruz
    NEW YEAR’S CELEBRATIONS NOWRUZ Asian Art Museum 200 Larkin Street Chong-Moon Lee Center San Francisco, CA 94102 for Asian Art & Culture T 415.581.3500 www.asianart.org F 415.581.4700 1 2 NEW YEAR’S CELEBRATIONS: NOWRUZ these celebrations are reverence for nature, respect for family and community, doing good deeds, and forgiveness. People celebrate the new Nowruz themes and rituals derive from the Zoroastrian year all over the world. religion. Zoroastrianism is one of the world’s oldest religions, We clean our houses, possibly dating back as far as 1,500 BCE. Many Zoroastrian put on new clothes, eat beliefs are based on the tension between good and evil, special foods, and greet creation and destruction. Zoroastrians believe in one god, friends and family with warm wishes for a good new year. Some people begin the new year on January 1. Others connect the new year not just to the solar cycle but also to the phases of the moon. And some look forward to the spring equinox, around March 20, when the sun is over the equator, and day and night are exactly the same length of time. The Persian people call that day Nowruz, the New Day of the New Year. HISTORY OF NOWRUZ The Persian New Year celebration, Nowruz, started 3,000 years ago in ancient Persia (modern day Iran) and is still celebrated all over the world. Nowruz means “new day” in Farsi, the official language of Iran. The important themes in This silver Zoroastrian ceremonial bowl was made around 1875 CE for a Persian (Parsi) family living in Burma.
    [Show full text]
  • Catering Menu
    Catering Menu Appetizers ( Vegetarian ) Kashk Bademjan ((Eggplant Spread) A mixture of grilled eggplant pureed w/ onion, fresh garlic, mint, & Kashk (aged dried yogurt) Mirza Ghasemi (Eggplant Dip) A mixture of grilled eggplant, fresh garlic, onion, tomato, & egg Dolmeh (Stuffed Grape Leaves) Grape leaves stuffed with rice, tomato, onion, herbs & spices in tomato saffron sauce Kookoo Sabzi A mixture of fresh parsley, cilantro, green onion, egg, walnut, & barberries baked to perfection Kotlet (Persian cutlet) A mixture of ground beef, potato, egg, & onion Shami A mixture of split yellow peas, ground beef, egg, & potato Bread Cheese Roll Mixed of 2 types of cheese, crushed walnut, fresh herbs Hummus A mixture of mashed chick peas, fresh garlic, Tahini sauce, olive oil, & lemon juice Mast_O_Mosier (Shallot Yogurt Dip) Special homemade yogurt mixed w/ shallots Mast_O_Khiar (Cucumber Yogurt Dip) Yogurt Mixed with Cucumber & Mint Borani (Steamed Spinach) Fresh spinach sautéed w/ onions & garlic in extra virgin olive oil & mixed w/ homemade yogurt Fiouna Catering Persian Cuisine 617-527-2717 www.fiouna.com 367 – B California St. Newton, MA 02458 Olovieh Potato salad w/ chopped chicken breast, pickles, peas, shredded carrots & mayonnaise Torshi Mixed chopped garden vegetables seasoned in spices, eggplant, & vinegar Shoor Pickle chopped vegetables Cheese Platter Assorted American Cheeses, Jalapeno Cheese, Havarti, Brie & Crackers Jumbo Cocktail Shrimp Our Finest Cocktail Shrimp Borani (Steamed Spinach) Fresh spinach sautéed w/ onions & garlic in extra virgin olive oil & mixed w/ homemade yogurt Soup Ash Reshteh Spinach, cilantro, turnips, oats, lentils, beans, chick peas & noodles slowly simmered, topped with caramelized onions and yogurt. Barley Soup Fresh barley soup w/ herbs in a hearty broth simmered to perfection Salad Mixed Green salad Mixed green salad w/ pecans, goat cheese, pomegranate, raspberry, & vinaigrette dressing Garden Salad Romaine lettuce, cucumber, tomato, red onion, carrot, served with house dressing.
    [Show full text]
  • Naan E Dagh Kabab E Dagh $10.00 Grilled Minced Lamb Or Chicken with Hot Fresh Baked Naan
    Naan e Dagh Kabab e Dagh $10.00 Grilled minced lamb or chicken with hot fresh baked naan Set Menu $35.00 Per Head Two Entree, three main, a dessert, soft drink, tea or coffee SUNDAY SPECIAL $25.00 per head Gluten Free dishes HOT AND FRESHLY BAKED NAAN COMES WITH ALL DISHES FOR DINING TAKE AWAY 1.50 HOT ENTRÉE Koko Sabzi 9.00 fresh chopped herbs parsley, coriander, garlic chives,eggs, walnut, barberries and olive Ash e Reshteh 9.50 Combine beans, onion, Iranian noodle, Whey, mint and fried garlic Ash e Mast 8.50 Yoghurt, chick peas, chopped herbs, meat mince, mint and fried garlic Kashk e Bademjan 10.50 Eggplant, onion, garlic, mint and whey Grilled Prawn 11.50 Loghmeh Kabab (main) Tahchin (main) COLD ENTREE Sabzi fresh herbs, ( parsley, basil, mint ), Feta cheese, onion and Walnut 7.50 Olivieh marinated with lemon juice an mayonnaise, olive Oil, mashed potato, eggs, chicken, green beans and pickles 8.50 Torshi e bademjoon 6.50 Dice fresh vegetables, eggplant, herb, vinegar, spices Torshi e sabzijat 6 .50 Diced fresh vegetables herb, cauliflower, carrot, cucumber, celery, vinegar, spices, salt Zeytoon parvardeh 7. 50 Olive, fresh herbs, pomegranate paste, spices, salt Mast o Kheeyar Yoghurt, Cucumber, dried mint 6.50 Mast e Moosir 6.50 Yoghurt, wild garlic Mast 4.00 Plain yoghurt MAIN CHAR GRILL KABABS Rose Special Chelow Kabab 42.00 , lamGrilled lamb Back strap, chicken breast fillet marinated in saffron, lemon juice, capsicum, onion and vegetables oil, lamb mince, Basmati saffron Rice, tomato, green pepper, butter and Tahchin and special spices Kabab Zaferani Boghalamoon 29.00 Grilled marinated turkey breast fillet with saffron and lemon juice, tomato, grilled onion, green pepper and Tahchin Shishlik Kabab 34.
    [Show full text]
  • Women in Suburbia: What’S Your Role? Krystin Bruno Staff Writer the Panel Consisted of Speakers Professor She Said There Is an Irony to This Idea
    “Truth, No Matter The Cost” The Torch BERGEN COMMUNITY COLLEGE STUDENT NEWSPAPER IGNITING STUDENTS TO MAKE A DIFFERENCE VOLUME 23 . NO. 7 torcHBCC.COM Women in Suburbia: What’s Your Role? KRYSTIN BRUNO STAFF WRITER The panel consisted of speakers Professor She said there is an irony to this idea. Women Maureen Ellen Davis, Dr. Christine Eubank, are taught to be “well educated, successful and Dr. Mi Ahn. The question was, “Have in [a] career, and be the primary caretaker perceptions and attitudes changed since the of the family.” In response to Davis’ statistic, 1960s and what’s the 2015 view that women Ahn said it may have been sought out to be have? Is fulfillment only available to those a “tradition” that women are expected to who are married or mothers?” change their surnames after marriage, saying, Professor Davis started with a statistic “Nowadays women are really rebelling, you see on the changing of a surname after marriage. the dichotomy of maintaining the tradition and She calls it “an indication of your generation.” being successful in this kind of generation.” She said, “Three percent of all of the women The Women in Suburbia panel formed currently married today, who are 60 or older... an open discussion that allowed the audience to have a surname different from their husband. answer the question as well. Women who work Today, [only] nine percent change their “the double shift,” the limited availability of surname when they get married.” She said this daycare, divorce, social media, the influence idea that family is not different, but the statistic the elderly has on society, and the difference emphasizes that today, a couple can say “this between living in the suburbs and living is my share, this is your share” and still move in a city, are topics that were discussed.
    [Show full text]
  • A Cross Cultural Communication and the Art of Translating Menus
    J. Basic. Appl. Sci. Res., 4(4)11-19, 2014 ISSN 2090-4304 Journal of Basic and Applied © 2014, TextRoad Publication Scientific Research www.textroad.com Translation and Tourism: A Cross Cultural Communication and the Art of Translating Menus Amin AmirDabbaghian, 1M.A. in Translation Studies, Young Researchers and Elites Club, East Azarbaijan Science and Research Branch, Islamic Azad University, Tabriz, Iran Received: December 3 2013 Accepted: March 13 2014 ABSTRACT Economic globalization has brought Iran into closer contact with the rest of the world. Iranian food, as an important part of Iranian culture, attracts foreigners who come to Iran. But in a lot of cases, when they look at to the menus, they feel stunned and baffled. For the English translations of Iranian menus are often incomprehensible and misleading. However, such awareness has not led to an in-depth study on menu translation. This paper draws on theories of foreignization and domestication, and recommends foreignization as a main strategy and domestication as a supplementary choice. Domestication strategy offers a technique that the readers of target language feel as the same as source language readers but instead, the Foreignization strategy suggests a technique that keeps source language culture inside the translated text and in another words, we can say that Foreignization strategy introduces the source language culture to the target readers. Each of the mentioned strategies has advantages and disadvantages that discussed through the present study. Through this paper, the author suggests a set of techniques for menu translation. Samples in the present study have been chosen from dish names which are translated to English.
    [Show full text]