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Karabachs Kochkunst
Karabach Karabachs Kochkunst Prof. Dr. Tahir ÄMIRASLANOV Kochkünstler TEIL II TEIL I WURDE IN IRSERBE 1/2014 S. 1218 VERÖFFENTLICHT. 4 www.irs-az.com № 2 (7) SOMMER 2014 n der Karabach-Region sind die Milchspeisen käseartige Masse ist entstanden. Manchmal wird die gleichen wie in anderen Regionen „Sulug“ in einen großen Kessel gegeben und gekocht. IAserbaidschans. Verwendet wird Kuh-, Schaf- Sulug wird auch aus normaler Milch gemacht, und und Ziegenmilch. Büff el- und Ziegenmilch spricht ist auch als gebackene Milch sehr schmackhaft und man eine heilende Wirkung zu. bekömmlich. Die erste Milch, die eine Kuh nach dem Kalben gibt, Katamaz und Bulama werden auch dazu verwendet, wird „Agız“ genannt. Diese Milch wird gekocht und um in einem Kessel unter Zugabe von Mehl und Butter als rituelle, schmackhafte Mahlzeit, Katamaz genannt, „Gaymag Chorak“ oder „Shan-shan“ auf einem Saj zwischen Nachbarn (in der Regel sieben Familien) anzufertigen. Letzteres hat im Gegensatz zu „Gaymag geteilt. Manchmal wird künstliches Katamaz gekocht. Chorak“ viele „Löcher“ (Shana). Hierfür wird ein Eigelb zu einem Liter Milch gegeben Milch wird auch pur verzehrt, vor allem mit frischem und aufgekocht. Wenn man ein rohes Ei im Ganzen so Brot, und sie dient als Grundlage für „Dogramaj“ (kalte unterrührt, dass es nicht gerinnt, die Milch aufkocht Suppe mit gehacktem Gemüse und Fleisch) und heiße und Honig hinzufügt, erhält man ein Getränk namens Suppen sowie für die Herstellung von Backwaren. „Bulama“ (Biestmilch). Aus Schafmilch wird vor allem Käse mit Lab Milch, die in den ersten zwei bis fünf Tagen nach dem hergestellt, der sehr beliebt ist. Zur Ausfüllung benutzt Kalben gemolken wird, heißt „Bulama“. -
About the Lexicon of Borrowed Layers of the Uzbek Language in the Works of Alisher Navoi
ISRA (India) = 4.971 SIS (USA) = 0.912 ICV (Poland) = 6.630 ISI (Dubai, UAE) = 0.829 РИНЦ (Russia) = 0.126 PIF (India) = 1.940 Impact Factor: GIF (Australia) = 0.564 ESJI (KZ) = 8.997 IBI (India) = 4.260 JIF = 1.500 SJIF (Morocco) = 5.667 OAJI (USA) = 0.350 QR – Issue QR – Article SOI: 1.1/TAS DOI: 10.15863/TAS International Scientific Journal Theoretical & Applied Science p-ISSN: 2308-4944 (print) e-ISSN: 2409-0085 (online) Year: 2020 Issue: 12 Volume: 92 Published: 25.12.2020 http://T-Science.org Gulbaxar Tavaldieva Institute of Chemistry and Technology Seniora Lecturer to Department of Technology Engineering, PhD, associate Professor, Tashkent, Uzbekistan ABOUT THE LEXICON OF BORROWED LAYERS OF THE UZBEK LANGUAGE IN THE WORKS OF ALISHER NAVOI Abstract: Each language develops and grows rich with the help of such internal possibilities as changing endings, suffixes, using a word in a new meaning, in addition, borrowing lexical units from other languages, for example, external factors, affects the development of the language. This process proceeds on the basis of certain laws of the language. The article provides a scientific analysis of the historical formation of the names of dishes that exist in the vocabulary of the Uzbek literary language, included in it from the Turkic, Persian-Tajik, Arabic, Chinese languages, based on the works of the great poet of the 15th century Alisher Navoi. Key words: A. Navoi, language, loan words, lexeme, names of dishes, word formation, Turkic words, original words, etymology, factor, Persian words, Arabism. Language: English Citation: Tavaldieva, G. (2020). -
Agentive and Patientive Verb Bases in North Alaskan Inupiaq
AGENTTVE AND PATIENTIVE VERB BASES IN NORTH ALASKAN INUPIAQ A DISSERTATION Presented to the Faculty of the University of Alaska Fairbanks in Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY By TadatakaNagai, B.Litt, M.Litt. Fairbanks, Alaska May 2006 © 2006 Tadataka Nagai Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. UMI Number: 3229741 INFORMATION TO USERS The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleed-through, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. ® UMI UMI Microform 3229741 Copyright 2006 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, Ml 48106-1346 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. AGENTIVE AND PATIENTIYE VERB BASES IN NORTH ALASKAN INUPIAQ By TadatakaNagai ^ /Z / / RECOMMENDED: -4-/—/£ £ ■ / A l y f l A £ y f 1- -A ;cy/TrlHX ,-v /| /> ?AL C l *- Advisory Committee Chair Chair, Linguistics Program APPROVED: A a r// '7, 7-ooG Date Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. iii Abstract This dissertation is concerned with North Alaskan Inupiaq Eskimo. -
Bibliographic Records
10 At Baker Lake in 1954, Kigjugalik 'bLcr I :)<I'r 1954-'Jn'."J Oamani'tuarmi 1954-ngutillugu (mother of Barnabas Pirjuaq) was p .... ~c-' (A ' ...<1 < <I':':, Kigjugalik (Pirjuaq anaanaa) tuni awarded a "good citizenship" :)cr"'~,-~>" "ac-C",,,,~·...nr·" jaulaupuq "ilitarijaujjutimik" medal by the Government of b... C~< ~<L·d'f"cr'. d,-r.,.~ ..." kanataup gavamakkunginnit. lIagi Canada. She was one of 10,000 10,OOO-cr' :)cr"'~"'cr' o....'r jaujuq 10,OOO-nit tunijaujunit Canadians from all walks of life ~C.,,' Ccr :)cr"'~'bC~"'cr C< ~r~ nanirmiutaluktaani tunijauqataujuni who received this medal, which ac-C",,,,~· ...nr·. a'~~L"'~ taapsuminga ilitarijaujjutimik. commemorated the Coronation of cr'~~... ' da' dc-~A II da"J" itqaumajauniksanganut Oueen Oueen Elizabeth II in 1952. The nC~cr~ 1952-r. a~a' C'<cr Elizabeth II kuinnguqtitauninga people in this photograph are: <I'i"c-~"(L"" ~d<l'J"": (1) 1952-mi. Inuit tatvani ajjiliuqsima (1) Aliqtiksaq (Pirjuaq's brother); <lc-"n' ~" (A ' ...<1 < <I~"'<I): jut ukuangujut: (1) Aliqtiksaq (2) Michael Amarook; (3) Basil (2) Lad <lL? "; (3) i.~ (Pirjuaq angajua): (2) Michael Kiblakoot; (4) Betty Hughson: 'f><,-'d'; (4) An Ha~('; Amarook; (3) Basil Kiblakoot; (5) Oalrulaaq; (6) Kigjugalik; (5) ~'?":"; (6) P • ... k·; (4) Betty Hughson; (5) Oalrulaaq; (7) Emima (wife of Aliqtiksaq): (7) aLaL (<lc-'n' ~~< ... r<l~); (6) Kigjugalik; (7) Emima (8) RCMP officer; (9) Michael (8) >P"Cc-'; (9) Lad (Aliktiksaup nulianga); (8) Pukiq Peryouar; (10) Inukpaaluk A''''<I'; (10) a~'<-" (A' ...<I< talik; (9) Michael Peryouar; (Pirjuaq's wife). ...c-<l~) • (10) Inukpaaluk (Pirjuaq nulianga). ,,*-· Indian and Northern Affaires indiennes I .. -
Pazandachilik Asoslari
O’ZBEKISTON XALQ TA’LIMI VAZIRLIGI M.Z.MURTAZAYEV., M.E.ESHONQULOVA S E R V I S PAZANDACHILIK ASOSLARI O‘zbekiston Respublikasi Xalq Ta’limi Vazirligi tavsiyasi bilan darslik sifatida tasdiqlangan o‘quv dasturlariga binoan Davlat grant loyihasi asosida kengaytirib tayyorlangan UMUM O’RTA TA’LIM MAKTABLARINI VI-SINFILARI UCHUN DARSLIK «Fan va texnologiya» nashriyoti TOSHKENT 2012 y UDK_____372.864(075) BBK 74.200.52.M 47 Ya 72. Ushbu darslik mehnat ta’limining pazandashilik asoslari yo‘nalishi bo‘yicha 6- sinflarga mo‘ljallangandir. 6-sinflar uchun ynli va sutli mahsulotlardan taom rayyorlash texnologiyalari hamda o’zbek milliy taomlariga oid dars materiallariga tegishli kengaytrilgan holdagi manbalar mavjud darsliklardan, ensiklopediyalardan tarixiy va ilmiy uslubiy manbalardan foydalanib keltirishga harakat qilingan. Ushbu darslik Jizzax viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti, Samarqand viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti, Toshkent shahar xalq ta’limi bo‘limiga qarashli 62-son umum o‘rta ta’lim maktabi, Samarqand viloyati Kattaqo’rg’on tumani № 7–Son umum o’rta Ta’lim Maktabi, Jizzax shahar № 36–son umum o‘rta ta’lim maktabi, Jizzax tumani № 54-son umum o‘rta ta’lim maktablarining uqityvchilari tomonidan ko‘rib chiqilgan. A.Qodiriy nomli Jizzax Davlat Pedagogika instituti ilmiy kengashda (2011 yil 29 dekabr, № 4) va Jizzax viloyat hokimligi xalq ta’limi boshqarmasi o’quv uslubiy kengashida (2012yil 14 iyun № 4) nashr etishga tаvsiya qilingan. TAQRIZCHILAR: 1. Samarqand viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti ”Mehnat ta’limi” kafedrasining mudiri dosent B.M.Mironov. 2. Jizzax viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti ”Mehnat ta’limi” kafedrasining mudiri dosent U.M.Maxmudov. -
Салата „Нестинарка“ С Розови Домати, Крутони 12.90 Запечено Козе Сирене, Магданоз “Nestinarka” Salad with Pink Tomatoes, Baked Local Goat’S Cheese, Parsley
РАЗЯДКИ APPETIZERS 140ГР. Домашно кьопоолу с крем от козе сирене и препечен хляб 8.90 “Kyopolou”, cream of goat’s cheese and our signature fresh baked bread Тарама хайвер, поднесена с оризов чипс “Tarama”, served with rice chips 7.90 Крем от сурово-сушен Петрохан, хрупкава леща Dried and cured sausage mousse, lentil chips 7.90 „Северняшка Сиренява лютика“ с печена червена чушка, прясна чубрица и магданоз 7.90 Local white cheese appetizer, baked red pepper, savoury and parsley, served with our signature fresh baked bread Хрупкави черноморски скариди, саламурийка от Шабла, майонеза от зелен лимон 9.90 Fried Black sea prawns, Black sea marinate, homemade mayo with lime Всички цени са в български лева с включен ДДС/All price in BGN with VAT САЛАТИ SALADS 280ГР Шопска салата сезонни домати, краставици, 9.90 маринован червен лук, печена червена чушка, сняг от краве сирене, аромат на ракия „Shopska”salad seasonal tomatoes, cucumber, pickled red onion segments, baked red pepper, snow from local white cheese, grappa foam Салата „Българка“ с розови и чери домати, 14.90 печена червена чушка, биволско сирене и дресинг с домашно овче кисело мляко “Bulgarka” salad with pink and cherry tomatoes, baked and marinated red pepper, buffalo cheese and fermented yoghurt dressing Салата „Нестинарка“ с розови домати, крутони 12.90 запечено козе сирене, магданоз “Nestinarka” salad with pink tomatoes, baked local goat’s cheese, parsley Салата от Булгур Свежа комбинация от булгур, 11.90 розов домат, магданоз, мента, червен лук и лимонов дресинг Bulgur salad with -
Sut Mikrobiologiyasi
O’ZBЕKISTON RЕSPUBLIKАSI OLIY VА O’RTА MАХSUS TА’LIM VАZIRLIGI O’RTА MАХSUS, KАSB-HUNАR TА’LIMI MАRKАZI Ataxanov Sh.N., Saribayeva D.A, Dadamirzayev, M.H. Mallaboyev O.T, Rahimov U.Yu. SUT MIKROBIOLOGIYASI “Navro’z” nashriyoti Toshkеnt 2019 ~ 1 ~ UO’K: 46.11.(514) KBK: 46.2 Ўзб M-Т-20 Sh.N.Atahanov va boshqalar / “Navro’z” nashriyoti.-Toshkent, 2019. Mazkur o’quv qo’llanma sut mahsulotlari ishlаb chiqаrish tехnik-tехnologiyasi va oziq-ovqat texnologiyasi sohasi bo’yicha tayyorlanayotgan bo’lajak muhandis- texnologlarning nazariy bilimlarni puxta egallashlariga ko’maklashish, amaliy bilim va ko’nikmalarini rivojlantririshga qaratilgan bo’lib, undan oliy ta‘lim muassasalari hamda kasb-hunar kollerjlari o’qituvchi va o’quvchilari shuningdek soha tadqiqotchilari ham foydalanoshlari mumkin. Tаqrizchilаr: А.Сhoriyev –TKTI, Oziq-ovqat mahsulotlari xavfsizligi kafedrasi mudiri, dotsent, A.Lutfullayev-Namangan maishiy-xizmat ko’rsatish KHK direktori. O’quv qo’llanma OO’MTVning 2018 yil 27 martdagi 274 - sonli buyrug’i va uning 11-ilovasiga asosan markazlashgan holda chop etish uchun tavsiya etilgan. ISBN:9789943568112 © “Navro’z” nashriyoti.-Toshkent, 2019. © Sh.N.Atahanov va boshqalar . ~ 2 ~ M U N D A R I J A KIRISH 4 I-BОB. UMUMIY MIKRОBIОLОGIYA 9 1.1. Mikrооrgаnizmlаr mоrfоlоgiyasi 9 1.2. Mikrооrgаnizmlаr fiziоlоgiyasi 28 1.3. Tаshqi muhit оmillаrining mikrооrgаnizmlаrgа tа’siri 55 1.4. Mikrооrgаnizmlаrning tаbiаtdа tаrqаlishi 67 1.5. Mikrооrgаnizmlаr chаqirаdigаn muhim biоkimyoviy оmillаr 76 Tаkrоrlаsh uchun sаvоllаr 83 II-BОB. MАХSUS MIKRОBIОLОGIYA 84 2.1. Sut mаhsulоtlаrini ishlаb chiqаrishdаgi mikrооrgаnizmlаr 84 2.2. Sut vа sut mаhsulоtlаrini sifаtini buzuvchi mikrооrgаnizmlаr 119 2.3. Infеksiya vа immunitеt hаqidа tushunchа 131 2.4. -
Adaptable Furniture for Villages in Senegal
ADAPTABLE FURNITURE FOR VILLAGES IN SENEGAL MASTER’S DEGREE IN ADVANCED STUDIES IN DESIGN-BARCELONA SPECIALTY IN CONTEMPORARY DESIGN AUTHOR: HALIMATOU M’BALLO DIAO COURSE: 2020-2021 DIRECTOR: JOSEP MARIA FORT MIR ADABTABLE FURNITURE FOR VILLAGES IN SENEGAL HALIMATOU M’BALLO DIAO ABSTRACT Most houses and rooms in the villages in Senegal lack space since most rooms are used by more than one person. And since there isn’t a space specifically used as a living room, the bedrooms also work as such. That is why the owners of those rooms end up not having enough space to store all their belongings and have all the furniture that they need. This project aims to create a product that works as adaptable furniture for people, mostly women, and their children, who live in the villages of Senegal. We can define adaptable furniture as objects that can be easily moved around, adjusted, and changed, according to the situation. Therefore, I can solve the problem of lack of space while showcasing the traditions of Senegal and the skills of the craftsmen and manufacturers of this country. It is also important that the products will be manufactured in a sustainable and humane way. So, I can pay fair wages to the workers and create a minimal environmental impact. To prove the hypothesis that the villagers of Senegal truly need my product, I made an initial study, analyzing the place and the target user along with a study with similar cases in other countries and similar products that already exist in the market. Following this step, and with the information gathered, I defined what are the parts that my furniture will have, and how each one should interact with the other. -
Composition of Camel Milk and Evaluation of Food Supply for Camels in Uzbekistan Valeriy V
Pak et al. Journal of Ethnic Foods (2019) 6:20 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0031-5 ORIGINAL ARTICLE Open Access Composition of camel milk and evaluation of food supply for camels in Uzbekistan Valeriy V. Pak1*, Olim K. Khojimatov2, Gulnara J. Abdiniyazova3 and Elena B. Magay4 Abstract Background: In Uzbekistan, local people consumed camel milk products since ancient time. Camel milk is a source of energy and nutrients which are consumed as raw or fermented products and also provides various potential health benefits for human. Methods: The data were collected during 2016–2018 by expeditions in desert and semi-desert regions of Uzbekistan. Three hundred sixty sheets of plants have been collected from those regions. Forty-two samples of raw camel milk were collected at two periods of the year: 21 samples during summer (June, July, and August) and 21 during winter (December, January, and February). Results and discussion: Analysis of the composition of camel milk samples revealed the particular richness of camel milk in protein and fat content. Average values of protein and fat were found as 4.04 ± 0.36% w/v and 4.89 ± 0.26% w/v, respectively. Analysis of the composition of camel milk showed that protein, fat, and dry matter contents were comparatively lower in the summer period. Also, it was found that the average values of all components decreased from December to February and had a tendency to grow from June to August. This finding suggests a seasonal variation in available food supply. Investigation of an available fodder flora revealed that a fodder base consists of around 300 plants. -
MDD-W) Module Into the Household Budget Survey (HBS
eport Project R IntegratingDiversity the- Minimum -W) Dietary Women (MDD module into the Household Budget Survey (HBS) in Tajikistan, 2015 Claudia E. Lazarte, Theodora Mouratidou, Sabir Kurbanov, Abduvali Qulov and Warren T.K. Lee Nutrition Assessment and Scientific Advice team (ESNA) Nutrition Division (ESN) Food and Agriculture Organization of the United Nations (FAO) Agency of Statistics under the President of the Republic of Tajikistan (AoS) The - - project on the Integration of the Minimum Dietary Diversity Women (MDD W) into the Household Budget Survey in Tajikistan has been conducted by the Food and Agriculture Organization of the United Nations (FAO) and the Agency of Statistics under “Improved Global Governance the President of the Republic of Tajikistan (AoS), with financial contributions from the for Hunger Reduction” European Union and FAO in the framework of the project The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and FAO concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference. to others of a similar nature that are not mentioned. The views expressed in this report are those of the author(s) and do not necessarily reflect the views or policies of FAO www.fao.org/nutrition/assessment This report was prepared by the Nutrition Assessment team of the FAO Nutrition Division. -
Tea Pear Salad with Eggs
Date Morning breakfast 10:00 Salads Soups Lunch Desert Afternoon snack Salad with eggs and potatoes/ White fish risotto/ Oven baked salmon/ Stewed baby potatoes with 01.04.2021 Rhodopean breakfast/ Tea Pear Iceberg with cucumbers and Spinach cream soup Banana mousse Muffin/ Juice/ Fruit dill chicken pieces Green salad with arugula, Sandwich with butter, turkey fillet, Beef soup/ Cream soup of roasted red peppers / Pork casserole/ Pizza with tomatoes, chicken fillet, yellow cheese and 02.04.2021 Kiwi tomatoes/ Cucumber and olive Rice pudding Strudel with apple/ Kefir/ Fruit cucumber/ Tea Croutons mozzarella/ Pizza Margarita salad Harvester salad/ Caprese salad Stewed beef with gravy sauce and garnish crispy potatoes/ Oven Yogurt with 12.04.2021 Star macaroni and cheese/ Tea Apple with egg, mozzarella and basil Rustic lamb soup/ Vegetable soup with noodles Honey biscuits/ Ice tea/ Fruit baked pork with zucchini and rice/ Yogurt/ Chinese rice with egg strawberries pesto Green salad with quinoa and Turkey soup/ Cream soup with red lentil/ Chicken steak with stewed broccoli/ Rabbit stew/ Freshly baked muffin with chocolate/ Ice tea / 13.04.2021 Oven baked donuts/ Tea Pear radishes/ Beetroot and carrot Cocoa mousse/ Fruit Croutons Vegetable croquettes with milk sauce Fruit salad Philadelphia sandwich, turkey fillet Grilled meatballs with garnish beans with lutenitsa/ Lamb with rice/ 14.04.2021 Banana Shepherd's salad/ Qatiq Boiled veal/ Minestrone soup Semolina halva Salty muffin/ Ice tea/ Fruit and cucumber/ Tea Spinach roll with garnish stewed -
Arctic Activities
Arctic Background AArrccttiicc AAccttiivviittiieess TThhee TToolleeddoo ZZoooo Arctic Background The Arctic Geography There are several ways that people define the region of the world known as the Arctic. Commonly, the Arctic is often described as a region of snow and ice surrounding the North Pole. This may appear to be true, especially during the winter. Yet, a large part of the Arctic is composed of forested tundra where a large number of plants and animals live. Technically, scientists define the Arctic as the region above 66 degrees, 30 minutes of North Latitude, an area known as the Arctic Circle. Within this region, the sun does not set in the summer. Other definitions rely on the extent of tundra vegetation, distribution of animals, the presence or absence of permafrost, temperature or the southern extent of pack ice. Some simply define the Arctic as a very dry, cold desert. Whatever the definition, the Arctic is large, almost equal in size to the entire continent of North America. Ironically, though most of the Arctic is made up of water it is technically a desert. Since the water is frozen most of the year, it is not accessible to plants or animals. Because of the extreme cold, the atmosphere is unable to hold enough moisture for it to snow or rain very much. In the summer, when the ice melts, water does become available in the lower Arctic regions. Since there is no drainage, it collects and pools to form huge wetlands. The layer of permafrost beneath the surface stays permanently frozen and does not allow water to percolate through the soil.