Colloquial Breton
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Irish Language in Meals Will Also Be Available on Reservation
ISSN 0257-7860 Nr. 57 SPRING 1987 80p Sterling D eatp o f S gum äs Mac a’ QpobpaiNN PGRRaNpORtb CONfGRGNCC Baase Doolisl) y KaRRaqpeR Welsb LaNquaqc Bills PlaNNiNQ CONtROl Q tpc MaNX QOVGRNMCNt HistORic OwiNNiNG TTpe NoRtp — Loyalist Attituöes A ScaSON iN tl7G FRGNCb CgRip Q0DC l£AGU€ -4LBA: COVIUNN CEIUWCH * BREIZH: KEl/RE KEU1EK Cy/VIRU: UNDEB CELMIDO *ElRE:CONR4DH CfllTHCH KERN O W KE SU NW NS KELTEK • /VWNNIN1COV1MEEY5 CELM GH ALBA striipag bha turadh ann. Dh'fhäs am boireannach na b'lheärr. Sgtiir a deöir. AN DIOGHALTAS AICE "Gun teagamh. fliuair sibh droch naidheachd an diugh. Pheigi." arsa Murchadh Thormaid, "mur eil sibh deönach mise doras na garaids a chäradh innsibh dhomh agus di- 'Seinn iribh o. hiüraibh o. hiigaibh o hi. chuimhnichidh mi c. Theid mi air eeann- Seo agaibh an obair bheir togail fo m'chridh. gnothaich (job) eite. Bhi stiuradh nio chasan do m'dhachaidh bhig fhin. "O cäraichidh sinn doras na garaids. Ma Air criochnacbadh saothair an lä dhomh." tha sibh deiseil tägaidh sinn an drasda agus seallaidh mi dhuibh doras na garaids. Tha Sin mar a sheinn Murchadh Thormaid chitheadh duine gun robh Murchadh 'na turadh ann." "nuair a thill e dhachaidh. "Nuair a bha c dhuine deannta 'na shcacaid dhubh-ghorm Agus leis a sin choisich an triuir a-mach a' stiiiireadh a’ chäir dhachaidh. bha eagail agus na dhungairidhe (dungarees), Bha baga dhan gharaids, an saor ’na shcacaid dhubh- air nach maircadh an ehr bochd air an rarhad uainc aige le chuid inncaian saoir. Bha e mu gorm is dungairidhc , . -
Al Liamm Dastumadenn Sevenadurel Daouviziek Kerzu2002
Al Liamm Dastumadenn sevenadurel daouviziek Kerzu2002 Nedeleg laouen ha Bloavezh mat d’an holl Niverenn 3355 57vet bloavezh Postel [email protected] www.alliamm.com Pep skrivagner zo kiriek d’e skridoù TAOLENN BARZHONEGOÙ : Kroashent , gant Youenn Gwernig . .3 Maenhir, gant Jean-Yves Broudic . .4 O terriñ kleuz , gant Jakez Konan . .5 DANEVELLOÙ : Un endervezhiad hir, gant Ronan Huon . .7 N’eo ket mat ar gontadenn, gant Dominique Allain . .15 Breur ha c’hoar, gant Maguy Kerisit . .28 STUDIADENNOÙ : E koun Richard Jenkin, gant Per Denez . .55 Francesco Redi hag ar ganadur diwar netra, gant Yann gerven . .63 Soñjomp ervat : ur sell ouzh embannadurioù Buhez ar Sent, gant Jacqueline Gibson . .68 Renan hag a brezhoneg, gant Reun ar C’halan . .83 2 BEAJ : Un devezh e Gernevez, gant Per ar Bihan . .90 LEVRIOÙ, gant Eflamm gKervilio . .95 NOTENNOÙ : . .103 Youenn GWERNIG Kroashent Daou Hon-daou War hentoù hor bro Ker kalet o mein A gave din, Met e c’hoarzh va c’heneil E teuze o c’hrizder Un tammig. Daou Hon daou Ha tizhet ganeomp kalon ar c’hroashent. Steredenn o skignañ bannoù diniver War ar bed, Mont a reas va c’heneil hep kimiadiñ Gant ur seizhenn n’helle ket heuliañ 3 Marteze gant aon leskiñ e dreid, Mont a reas va c’heneil hag e c’hoarzh... Ha me, neuze, a raio Gant ur seizhenn n’hellen ket heuliañ kennebeut, Marteze gant aon koll an hent Ar c’hleuz, ar c’harzh hag Ar brouskoad pelloc’h – E ouiemp mat – (Ha soñj ‘peus, va c’heneil, va breur ? E oa eno soudarded kozh o c’hedal c’hoazh). -
Downtown Kitchen___Bar Menu.Pdf
BREAKFAST MENU (06:30 AM to 11:30 AM) All American Breakfast 795 Freshly squeezed seasonal juice Two eggs any style, pork bacon, grilled tomatoes, hash brown potatoes Selection of toast, muffin and Danish pastry Choice of tea or coffee Fit For You Breakfast 795 Choice of corn flakes, chocos, muesli or oatmeal porridge Selection of toast, muffin and Danish pastry Freshly squeezed seasonal juice Seasonal fresh cut fruits Choice of whole or skimmed milk Downtown Breakfast 795 Two eggs any style Served with grilled tomatoes and hash brown potatoes Choice of chicken sausage or pork sausage Selection of cereals with choice of whole or skimmed milk Seasonal fresh cut fruits Selection of toast, muffin and Danish pastry Choice of tea or coffee The North Indian Breakfast 795 Selection of aloo paratha or poori served with aloo bhaji Natural yogurt and mango pickle Choice of sweet or salted lassi Seasonal fresh cut fruits Choice of tea or coffee The South Indian Breakfast 795 Selection of plain dosa or masala dosa with chutney and sambar Selection of idli or vada with chutney and sambar Choice of plain or masala buttermilk Seasonal fresh cut fruits Choice of South Indian coffee or tea Create Your Own Omelette 475 Choose from mushrooms, bell peppers, onions, tomatoes or bacon Salsa and yellow cheddar cheese with hash brown potatoes, grilled tomatoes Selection of toast, muffin and Danish pastry Eggs Benedict 475 Poached eggs, English muffin, pork ham and hollandaise sauce served with grilled tomatoes and sautéed mushrooms Vegetarian Non-Vegetarian -
Pdf Shop 'Celtic Gold' in Peel
No. 129 Spring 2004/5 €3.00 Stg£2.50 • SNP Election Campaign • ‘Property Fever’ on Breizh • The Declarationof the Bro Gymraeg • Istor ar C ’herneveg • Irish Language News • Strategy for Cornish • Police Bug Scandal in Mann • EU Constitution - Vote No! ALBA: COM.ANN CEILTFACH * BREIZH: KFVTCF KELT1EK * CYMRU: UNDEB CELTA DD * EIRE: CON RAD H GEILTE AC H * KERNOW: KtBUNYANS KELTEK * MANNIN: COMlVbtYS CELTIAGH tre na Gàidhlig gus an robh e no I a’ dol don sgoil.. An sin bhiodh a’ huile teasgag tre na Gàidhlig air son gach pàiste ann an Alba- Mur eil sinn fhaighinn sin bidh am Alba Bile Gàidhlig gun fheum. Thuig Iain Trevisa gun robh e feumail sin a dhèanamh. Seo mar a sgrìohh e sa bhli adhna 1365, “...dh’atharraich Iain à Còm, maighstir gramair, ionnsachadh is tuigsinn gramair sna sgoiltean o’n Fhraingis gu TEACASG TRE NA GÀIDHLIG Beurla agus dh’ionnsaich Richard Pencrych an aon scòrsa theagaisg agus Abajr gun robh sinn toilichte cluinntinn Inbhirnis/Inverness B IVI 1DR... fon feadhainn eile à Pencrych; leis a sin, sa gun bidh faclan Gaidhlig ar na ceadan- 01463-225 469 e-mail [email protected] bhliadhna don Thjgheama Againn” 1385, siubhail no passports again nuair a thig ... tha cobhair is fiosrachadh ri fhaighinn a an naodhamh bliadhna do’n Righ Richard ceann na bliadhna seo no a dh’ aithgheor thaobh cluich sa Gàidhlig ro aois dol do an dèidh a’Cheannsachaidh anns a h-uile 2000. Direach mar a tha sinn a’ dol thairis sgoil, Bithidh an t-ughdar is ionadail no sgoil gràmair feadh Sasunn, tha na leana- air Caulas na Frainge le bata no le trean -
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L’ EMSAV DANS LA LITTÉRATURE BRETONNE CONTEMPORAINE Il est impossible de parler de la littérature bretonne sans que la politique fasse immédiatement intrusion, et politique, dans ce cas, signifie avant tout le rapport au mouvement nationaliste breton, à l’Emsav . Le simple fait d’écrire en breton constitue déjà, pour la plupart des écrivains bretons, une option politique fondamentale. Beaucoup d’entre eux se considèrent comme des partisans livrant un combat désespéré contre une puissance étrangère vouée à la totale annihilation de leur identité ethnique. Leurs efforts, au cours du siècle qui touche à sa fin, ont souffert des erreurs commises, dans la perpective du devenir historique, par certains de leurs prédécesseurs. A la fin des années trente, la direction du Parti National Breton (P.N.B.), communément appelé aussi Breiz Atao [Bretagne toujours], du nom de son journal, était passée dans les mains d’hommes prêts à employer n’importe quels moyens pour réaliser leur but”: une Bretagne totalement indépendante, totalement coupée du joug de la France. A l’exemple des rebelles irlandais de 1916 (et l’exemple de la victoire irlandaise fut un motif déterminant dans leur choix), ils s’étaient tournés vers l’Allemagne. Après la défaite française de 1940, les espoirs qu’ils avaient placés dans une victoire allemande furent vite déçus. L’Allemagne victorieuse trouva plus expédient de traiter avec le gouvernement de Vichy, qui ne demandait qu’à collaborer avec elle. A la fin de 1940, le P.N.B. était coupé en deux factions. La majorité, sous la conduite des leaders les plus modérés, tenta d’abord de négocier avec Vichy, puis, lorsque la victoire des Alliés apparut certaine, avec les Anglo-américains. -
Réécriture De L'histoire En Bretagne
RÉÉCRITURE DE L’HISTOIRE EN BRETAGNE Dossier rédigé par Marie-Madeleine Flambard, André Hélard, Françoise Morvan et la section de Rennes de la Ligue des Droits de l’Homme Décembre 2000 Le dossier qui suit a été constitué afin de faire part de nos inquiétudes face à un certain nombre de faits dont la conjonction nous semble de nature à faire évoluer la situation en Bretagne dans un sens difficilement compatible avec les idéaux démocratiques qui sont les nôtres. Les quelques cas que nous donnons pour exemple montrent que, loin de concerner une minorité de militants, les faits que nous mettons en lumière impliquent des institutions, le monde de l’entreprise et de nombreuses personnalités . Pourquoi l’affirmation d’une “identité bretonne” devrait-elle se doubler de l’occultation de la vérité historique et de la négation de valeurs universelles ? Les procès Barbie, Touvier, Papon, ont eu une valeur pédagogique et une dimension éthique ; la lecture de notre passé commun devrait valoir pour ce qui s’est passé en Bretagne comme pour ce qui s’est passé ailleurs. Or, il est clair que certains aspects de la période de l’occupation sont systématiquement occultés en Bretagne comme pour préserver l’image du “mouvement breton” qui s’est alors coupé de la population par une collaboration résolue avec l’occupant. Mais pourquoi les dérives nationalistes ne devraient-elles pas apparaître sous le jour qui est le leur ? Nous pensons que la volonté délibérée de minimiser des événements, de tronquer des faits ou de les passer sous silence relève d’une politique qu’il importe d’analyser. -
Standard Breton, Neo-Breton and Traditional Dialects Mélanie Jouitteau
Children Prefer Natives; A study on the transmission of a heritage language; Standard Breton, Neo-Breton and traditional dialects Mélanie Jouitteau To cite this version: Mélanie Jouitteau. Children Prefer Natives; A study on the transmission of a heritage language; Standard Breton, Neo-Breton and traditional dialects. Maria Bloch-Trojnar and Mark Ó Fionnáin. Centres and Peripheries in Celtic Linguistics, Peter Lang, pp.75, 2018, Sounds - Meaning - Commu- nication, 9783631770825. hal-02023362 HAL Id: hal-02023362 https://hal.archives-ouvertes.fr/hal-02023362 Submitted on 27 Feb 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Children Prefer Natives A study on the transmission of a heritage language; Standard Breton, 1 Neo-Breton and traditional dialects Mélanie Jouitteau IKER, CNRS, UMR 5478 Abstract I present a linguistic effect by which heritage language speakers over- represent traditional input in their acquisition system. I propose that native young adults children of the missing link generation disqualify the input of insecure L2 speakers of Standard and prefer the input of linguistically secure speakers in the making of their own generational variety. Given the socio-linguistics of Breton, this effect goes both against statistical and sociological models of acquisition because speakers disregard features of Standard Breton, which is the socially valorised variety accessible to them and valued by school and media. -
Quilon Prides Itself on Offering the Very Best in South West Coastal Indian
Quilon prides itself on offering the very best in south west coastal Indian. Here you will find an exquisite range of contemporary and healthy dishes that are created with flair, style and a deep respect for all available ingredients. STARTERS VEGETARIAN lotus stem galette mint sauce G mini masala dosa rice and lentil pancake filled with tempered potatoes, vegetables, sambhar MUS fluffy steamed idli, sambhar MUS Beaten rice and mixed vegetable vada spiced tomato chutney NON-VEGETARIAN * chunky halibut baked malabar spices with curry leaves and kokum F * Pistachio chicken bell pepper sauce D N byadgi chilli prawns C kothu lamb kathi roll green chilli and mint sauce G D Prices include VAT and all charges. We have a no tipping policy * Denotes spicy dish. Allergens G-Gluten, N-Nuts, D-Dairy, E-Eggs, C-Crustacean, M-Molluscan, L-Lupin, S-Sulphites, CEL-Celery, F-Fish, SES-Sesame, MUS-Mustard, P-Peanuts, SOY-Soy MAIN COURSES VEGETARIAN *cottage cheese, soya chunks and coloured peppers cooked with brown onion, tomato, raw mango and spices D SOY moong dal tarka D MUS spinach poriyal shredded fresh spinach cooked with mustard seeds and freshly grated coconut MUS *chickpeas masala chickpeas cooked in a special blend of aromatic spices mango curry fresh ripe mango cooked along with yoghurt, green chillies and tempered with mustard seeds and curry leaves D MUS vegetable biryani cucumber and tomato raitha D Prices include VAT and all charges. We have a no tipping policy * Denotes spicy dish. Allergens G-Gluten, N-Nuts, D-Dairy, E-Eggs, C-Crustacean, -
Food Menu Please See the Separate Menu for Drinks Vad Är Galetter & Crêpes?
Food Menu Please see the separate menu for drinks Vad är galetter & crêpes? Crêpes och galetter kommer ursprungligen från Bretagne i Frankrike. Crêpes görs på vanligt vetemjöl, galetter görs på glutenfritt bovetemjöl. På Crêperiet har vi tagit konceptet vidare och vår meny är fylld med spännande och gott kombinationer! Galetterna är matiga och fylls med ost, kött, eller vegetariska fyllningar. Crêpes är mer som vanliga pannkakor och serveras som efterrätt eller fika. Allergier Var snäll att berätta för oss om du är allergisk mot någonting eller om du har speciella önskemål vad det gäller din mat - vi brukar kunna tillgodose det mesta! Vårt Team På Crêperiet är vi stolta över vårt internationella team. Alla våra medarbetare pratar perfekt engelska, men har varierande kunskaper i svenska men vi försöker alltid leverera fantastisk service oavsett språk! Bokningar Crêperiet är perfekt för att fira en födelsedag eller en kväll med gänget vid något av våra stora bord på ovanvåningen. Eller varför inte boka något av våra romantiska småbord för en middag tête-à- tête? Boka gärna bord direkt på vår hemsida: creperiet.nu Vänliga observera att vi förbereder crêpes och galetter upp till fyra åt gången och att de serveras färska från crêpejärnen. Vilket innebär att det blir en kort försening mellan servering av måltider till större grupper. What are galettes & crêpes? Crêpes and galettes come from Bretagne in France. Crêpes are made with regular flour, while galettes are made with gluten-free buckwheat flour. At Crêperiet we have taken the concept further and our menu is filled with exciting and delicious combinations! Galettes are a meal in themselves, and are filled with cheese, meat, fish and other savory ingredients. -
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RENÉ GALAND THE HISTORY OF A CALLING MEVEN MORDIERN'S AUTOBIOGRAPHICAL WRITINGS [NOTE : chapters of this monograph have appeared in the following publications: Proceedings of the Harvard Celtic Colloquium , vol. V (1988), pp. 172-186; Bretagne et pays celtiques (Presses Universitaires de Rennes, 1992), pp.497-510 ; Al Liamm , niv. 288 (1995), pp. 38-51 ; Al Liamm , niv. 294 (1996), pp. 22-49 ; Al Liamm , niv. 296-297 (1996), pp. 243-263 ; Al Liamm , niv. 298 (1996), pp. 360-381 ; Al Liamm , niv. 300 (1997), pp. 59-78 ; Al Liamm , niv. 301 (1997), pp. 162- 190. The chapters published in the Breton literary journal Al Liamm have appeared under the Breton form of my name, Reun ar C’halan ] 4 CHAPTER ONE MEVEN MORDIERN'S UNPUBLISHED MEMOIRS Meven Mordiern is recognized today as one of the foremost authors in the history of Breton literature. In many ways, he is quite exceptional. He was not a native speaker of Breton. He was not born in Brittany. He did not even have Breton parents. His real name was René Leroux, and he was born in Bordeaux, in 1878, the son of an army doctor. He later studied at the Lycée Condorcet, in Paris. In his childhood, however, he became passionately interested in the history and the culture of the Celts, to such an extent that he devoted his entire life to their study, eventually adopting the Breton name Meven Mordiern. His published works fully justify his preeminent place in the history of Breton literature (Yann Bouëssel du Bourg et Yann Brekilien, "La littérature bretonne", in La Bretagne , Yann Brekilien, ed.[Paris: Les Editions d'Organisation, 1982], pp. -
Planet Magazine
plpalanet 1n40 et The Welsh Internationalist April/May 2000 3 In the Screen’s Glow 66 Making Good Boundaries John Barnie Joshua A. Fishman Interviewed by Xabier Erize 6 In Steel and Stone Jonathan Adams and the Wales 76 The Shadow in the Woods Millennium Centre America and Hallowe’en Stephen Evans Ozi Rhys Osmond 14 The Key to Annie’s Room 83 The Counter-Productive Critic Rugby Mania A Reply to John Lovering’s Robert Minhinnick Critique of Objective One Kevin Morgan 19 The Planet Cartoon Peter Roberts 89 How to be Conscious The Latest Theories about Human 20 The Artisan-Translator and the Consciousness Artist-Translator Roger Caldwell John Rutherford 96 † Baroness White 27 Beyond Our Ken What Does London Mean for 98 † Tudor David Wales? Ned Thomas 99 Attitude 33 Innocent Eyes 100 Reviews Naive Realism in Wales Peter Wakelin 120 Scene Music • IT • Theatre • Internet • 42 Seconding the Motion Sport The Poetry of Owen Sheers Claire Powell Poems Billie Livingston (31) Dewi Stephen 47 Vennerberg’s Ghost Jones (60) Anne Stevenson (61) A Short Story Emyr Humphreys Covers: Computer generated images of the Wales Millennium Centre plpalanet 1n41 et The Welsh Internationalist June/July 2000 3 The Arts Council of Wales 56 A Way of Talking to People John Barnie The Debate About High Art Hugh Macpherson 7 Devolution and the Crisis of Representation 62 Creeping Jesus Tony Benn Interviewed by A Short Story Ian Rappel David Callard 16 Inclusivepolitics.con? 65 Revisiting the Athens of Wales The National Assembly Aberdare, Theatre and Disenfranchisement -
Product Specification Sheet
Product Specification Sheet Issue No: 2 Date: March 17 (FIR) Product Name: Pancake World Authentic Galette Mix 3.5kg Product Code: AGM35 Pack Size: 1 x 3.5kg Bar Code: 0799648609149 Outer: Description of Product: Pancake World Authentic Galette Mix helps you make consistent quality galettes every time. It is very easy to mix – just add water and oil or liquid butter. Galettes are thin and crispy like the ones eaten in Brittany! Our instructions are easy to follow and guarantee a perfect batch of galettes every time. Our 3.5kg bags are very strong and ensure that the product is kept fresh and safe at all times. Shelf life is 12 months from production date. Rehydrated mix kept refrigerated below 8 deg. will last for up to 2 days. Each 3.5kg bag yields about 60 x 40cm diameter galettes. Pancake World products only use ingredients that are specified free from nuts and their derivatives and contain no genetically modified materials. Ingredients: Buckwheat Flour, Dried Whole EGG Powder, Dried EGG White Powder, Salt. For Allergens: See ingredients in UPPER CASE May Contain: Soya Important Note: The ingredients in this product are free from Gluten, Soya & Milk however it is produced in a factory where products containing soya, Milk, Wheat and derivatives are manufactured. NUTRITIONAL VALUE Per 100g as sold (Based on raw ingredient Per 100ml portion of uncooked Adult RI % per 100ml Value Value % specifications via Food Data batter (As consumed) Services N Pro Software) Energy kJ 1507.8 Energy kJ 513.22 Energy kJ Energy Kcals 356.3 Energy Kcals 120.6 Energy Kcals Fat (g) 6.5 Fat (g) 2.0 Fat Of which saturates (g) 1.8 Of which saturates (g) 0.6 Saturates Carbohydrate (g) 54.9 Carbohydrate (g) 25.6 Carbohydrates Of which sugar (g) 1.2 Of which sugar (g) 2.1 Sugars Protein (g) 18.8 Protein (g) 4.6 Protein Salt (g) 2.39 Salt (g) 0.655 Salt Shelf Life Unopened (12) Months Suitable for Vegetarians - Halal Faith Compliant Explanation of Julian Batch Coding i.e.