UC Berkeley Dissertations, Department of Linguistics
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LCSH Section K
K., Rupert (Fictitious character) Motion of K stars in line of sight Ka-đai language USE Rupert (Fictitious character : Laporte) Radial velocity of K stars USE Kadai languages K-4 PRR 1361 (Steam locomotive) — Orbits Ka’do Herdé language USE 1361 K4 (Steam locomotive) UF Galactic orbits of K stars USE Herdé language K-9 (Fictitious character) (Not Subd Geog) K stars—Galactic orbits Ka’do Pévé language UF K-Nine (Fictitious character) BT Orbits USE Pévé language K9 (Fictitious character) — Radial velocity Ka Dwo (Asian people) K 37 (Military aircraft) USE K stars—Motion in line of sight USE Kadu (Asian people) USE Junkers K 37 (Military aircraft) — Spectra Ka-Ga-Nga script (May Subd Geog) K 98 k (Rifle) K Street (Sacramento, Calif.) UF Script, Ka-Ga-Nga USE Mauser K98k rifle This heading is not valid for use as a geographic BT Inscriptions, Malayan K.A.L. Flight 007 Incident, 1983 subdivision. Ka-houk (Wash.) USE Korean Air Lines Incident, 1983 BT Streets—California USE Ozette Lake (Wash.) K.A. Lind Honorary Award K-T boundary Ka Iwi National Scenic Shoreline (Hawaii) USE Moderna museets vänners skulpturpris USE Cretaceous-Paleogene boundary UF Ka Iwi Scenic Shoreline Park (Hawaii) K.A. Linds hederspris K-T Extinction Ka Iwi Shoreline (Hawaii) USE Moderna museets vänners skulpturpris USE Cretaceous-Paleogene Extinction BT National parks and reserves—Hawaii K-ABC (Intelligence test) K-T Mass Extinction Ka Iwi Scenic Shoreline Park (Hawaii) USE Kaufman Assessment Battery for Children USE Cretaceous-Paleogene Extinction USE Ka Iwi National Scenic Shoreline (Hawaii) K-B Bridge (Palau) K-TEA (Achievement test) Ka Iwi Shoreline (Hawaii) USE Koro-Babeldaod Bridge (Palau) USE Kaufman Test of Educational Achievement USE Ka Iwi National Scenic Shoreline (Hawaii) K-BIT (Intelligence test) K-theory Ka-ju-ken-bo USE Kaufman Brief Intelligence Test [QA612.33] USE Kajukenbo K. -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
Southeast Asian Fish Products
S O U T H E A S T A S IA N F I S H P R O D U C T S Compiled by N g M ui C hng H ooi K ok K uang M A R IN E FISH E R IE S R E SE A R C H D E PA R T M E N T SO U T H E A ST A SIA N FISH E R IE S D E V E L O PM E N T C E N T E R SIN G A PO R E 1987 ACKN OWLEDGEMENT The compilers would like to thank our former Deputy Chiefs: Dr. H. Hasegawa gave valuable guidance throughout the survey, and Mr. K. Inoue who is also the current Deputy Secretary-General made useful suggestions for improvements to this report. Thanks are also due to current personnel serving in the MFRD, and in particular Mr. Tan Sen Min who was engaged in discussions on all aspects of work. MFRD also records its appreciation to all Directors-General of Fisheries of participating countries with whose generous co-operation, provided through the respondents to the questionnaire, this survey was made possible. Text arrangement: Choo Sieu Eng Low Lai Kim Photography /cover design: Chin Saik Yoon International Development Research Centre SO U T H E A ST A SIA N FISH ER IES (IDRC) of Canada. Loo Steven DEVELO PM ENT CENTER The Southeast Asian Fisheries Development Center (SEAFDEC) is a technical organisation devoted to the accelerated development of fisheries in the region. -
Healthy Food Traditions of Asia: Exploratory Case Studies From
Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods. -
Dimasa Kachari of Assam
ETHNOGRAPHIC STUDY NO·7II , I \ I , CENSUS OF INDIA 1961 VOLUME I MONOGRAPH SERIES PART V-B DIMASA KACHARI OF ASSAM , I' Investigation and Draft : Dr. p. D. Sharma Guidance : A. M. Kurup Editing : Dr. B. K. Roy Burman Deputy Registrar General, India OFFICE OF THE REGISTRAR GENERAL, INDIA MINISTRY OF HOME AFFAIRS NEW DELHI CONTENTS FOREWORD v PREFACE vii-viii I. Origin and History 1-3 II. Distribution and Population Trend 4 III. Physical Characteristics 5-6 IV. Family, Clan, Kinship and Other Analogous Divisions 7-8 V. Dwelling, Dress, Food, Ornaments and Other Material Objects distinctive qfthe Community 9-II VI. Environmental Sanitation, Hygienic Habits, Disease and Treatment 1~ VII. Language and Literacy 13 VIII. Economic Life 14-16 IX. Life Cycle 17-20 X. Religion . • 21-22 XI. Leisure, Recreation and Child Play 23 XII. Relation among different segments of the community 24 XIII. Inter-Community Relationship . 2S XIV Structure of Soci141 Control. Prestige and Leadership " 26 XV. Social Reform and Welfare 27 Bibliography 28 Appendix 29-30 Annexure 31-34 FOREWORD : fhe Constitution lays down that "the State shall promote with special care the- educational and economic hterest of the weaker sections of the people and in particular of the Scheduled Castes and Scheduled Tribes and shall protect them from social injustice and all forms of exploitation". To assist States in fulfilling their responsibility in this regard, the 1961 Census provided a series of special tabulations of the social and economic data on Scheduled Castes and Scheduled Tribes. The lists of Scheduled Castes and Scheduled Tribes are notified by the President under the Constitution and the Parliament is empowered to include in or exclude from the lists, any caste or tribe. -
" Go Eat a Bat, Chang!": on the Emergence of Sinophobic Behavior on Web Communities in the Face of COVID-19
“Go eat a bat, Chang!”: On the Emergence of Sinophobic Behavior on Web Communities in the Face of COVID-19* Fatemeh Tahmasbi1, Leonard Schild2, Chen Ling3, Jeremy Blackburn1, Gianluca Stringhini3, Yang Zhang2, and Savvas Zannettou4 1Binghamton University,2CISPA Helmholtz Center for Information Security, 3Boston University, 4Max Planck Institute for Informatics [email protected], [email protected], [email protected], [email protected], [email protected], [email protected], [email protected] Abstract thought to have originated in China, with the presumed ground zero centered around a wet market in the city of Wuhan in The outbreak of the COVID-19 pandemic has changed our lives the Hubei province [50]. In a few months, SARS-CoV-2 has in an unprecedented way. In the face of the projected catas- spread, allegedly from a bat or pangolin, to essentially every trophic consequences, many countries enforced social distanc- country in the world, resulting in over 1M cases of COVID-19 ing measures in an attempt to limit the spread of the virus. and 50K deaths as of April 2, 2020 [45]. Under these conditions, the Web has become an indispensable Humankind has taken unprecedented steps to mitigating the medium for information acquisition, communication, and en- spread of SARS-CoV-2, enacting social distancing measures tertainment. At the same time, unfortunately, the Web is ex- that go against our very nature. While the repercussions of so- ploited for the dissemination of potentially harmful and disturb- cial distancing measures are yet to be fully understood, one ing content, such as the spread of conspiracy theories and hate- thing is certain: the Web has not only proven essential to the ful speech towards specific ethnic groups, in particular towards approximately normal continuation of daily life, but also as a Chinese people since COVID-19 is believed to have originated tool by which to ease the pain of isolation. -
Supplementary Table S1: Complete Food Group and List Included in the Semi-Quantitative FFQ
Supplementary Table S1: Complete food group and list included in the semi-quantitative FFQ. A. Cereals & cereals products D. Eggs L. Traditional Malaysian ‘Kuih’ & 1. White rice 74. Boiled egg Confectionaries 2. Basmati rice 75. Fried egg 144. Fried & spicy traditional kuih 3. Brown rice 76. Salted egg (e.g.: curry puff/ samosa/ popia 4. Fried rice rolls/ vadai) 5. Rice/ ‘Nasi Dagang’ E. Vegetables 145. Fried & sweet traditional kuih 6. Rice/ ‘Nasi Arab’/ ‘Nasi Briyani’/ 77. Fried green leafy vegetables (e.g.: doughnut / ‘ham chi peng/ lad- ‘Nasi Jagung’/ ‘Nasi Minyak’/ ‘Nasi 78. Green leafy vegetables soup doo/ cakoi’) Tomato’ 79. Green leafy vegetables cooked 146. Grilled/ Steamed spicy tradi- 7. Rice cooked with coconut milk/ with coconut milk gravy (e.g.: curry/ tional kuih (e.g.: grilled glutinous ‘Nasi Lemak’ ‘lemak’) rice/ ‘cara berlauk/ meat pau’) 8. Chicken Rice 80. Green leafy vegetables cooked by 147. Grilled/ Steamed sweet tradi- 9. Rice/ ‘Nasi Kerabu’ steamed/ boiled tional kuih (e.g.: apam/ kuih ang 10. Plain Porridge 81. Fried cruciferous vegetables koo/ kaya pau/ kuih talam) 11. Porridge (e.g.: chicken porridge/ 82. Cruciferous vegetables soup 148. Sweet porridge (e.g.: durians fish porridge/ meat porridge/ lambuk 83 Cruciferous vegetables cooked porridge/ green beans porridge/ porridge) with coconut milk gravy (e.g.: curry/ sweet potato porridge) 12. Fried Noodles (‘mee/ mee-hoon/ ‘lemak’) 149. Cakes kueh-teow/ wantan mee’) 84. Cruciferous vegetables cooked 150. Pastry (e.g.: pie/ croissant) 13. Noodles cooked with gravy (e.g.: by steamed/ boiled 151. Jelly/ ‘agar-agar’ ‘hailam/ kicap/ kolok/ sizzling’) 85. Fried bean vegetables 152. -
Dinner Buffet Malaysia Appetizer Ulam-Ulaman ,Sotong Kangkong
Dinner Buffet Malaysia Appetizer Ulam-ulaman ,sotong kangkong,rojak petis ,temper jawa, kerabu daging,kerabu taugeh,kerabu manga, kerabu soon,kerabu betik,acar mentah , kerabu kacang panjang ,kerabu sotong,kerabu telur dan kerabu ayam acar buah,telur masin,ikan masin goreng,malaysian crackers, jelatah, acar rampai & pickles sambal belacan, chutney, cincaluk, budu,sambal kicap Salad Farm 7 type of assorted garden salad tomato, cucumber, onion ring, carrot, serves with 1000 island dressing, Italian dressing & French dressing Sup Area Soto ayam with condiment Served with freshly baked homemade bread loafs, rolls and baguettes with butter. In the Glass Vegetable Tempura Served with wasabi and ginger soyu sauce Asian Pizza In The Box 2 type Malay pizza with nasi lemak & satay flavour Sauna Glass Roti jala ,putu mayam, lemang Served with vegetarian curry, sugar cane & coconut Live stall Char counter Served with 4 type of noodle, 6 type of vegetable and 3 type of meat. Noodle Stall 1 Laksa Serawak Boil egg, onion slice, fried onion, spring onion, red chilli, cucumber, bean sprout, lime, prawn meat, slice beef & slice chicken Pasta ala asia Stall Fusion 2 type Asian style pasta kungpow and rendang Carving stall Chicken Percik Served with white rice and percik sauce Rojak Counter Pasembor with condiment. Rojak buah with condiment Charcoal Area Cajun lamb shoulder, honey chicken wing, 2 type of fish, , Otak-otak, Chicken and beef satay serves with peanut sauce and condiment Main fare Nasi tomato ayam masak merah Thai fried mee hoon Butter mix vegetable Kari telur Chilli Crab Daging dendeng Lamb stronganof with potato Kid Street Chocolate fountain, ice mounting, cotton candy, 4 type Ice cream corner, fish finger Dessert area , coconut cream caramel,Assorted slice cake, assorted jelly, assorted sweet pie,Buah kurma,kuih wajid,kuih seri muka,pulut inti kelapa, dodol, kuih bahulu, kuih peneram, kuih makmur,kuih siput, kuih tart nenas, kuih batang buruk, Bubur durian,lin chee kang 4type mix fruit ,4 type local fruit. -
Kh. Dhiren Singha Mob.: 09435173346 Associate Professor [email protected] Department of Linguistics, Dhiren [email protected] Assam University, Silchar
Kh. Dhiren Singha Mob.: 09435173346 Associate Professor [email protected] Department of Linguistics, [email protected] Assam University, Silchar AREAS OF SPECIALIZATION: Phonology, Morpho-syntax, Language Typology and Tibeto-Burman Linguistics. MAJOR PROJECTS Presently working as a Principal Investigator (PI) for the project on ‘MEYOR LANGUAGE’of Arunachal Pradesh under the SCHEME FOR PROTECTION AND PRESERVATION OF ENDANGERED LANGUAGESof Central Institute of Indian Languages (CIIL), Mysore, from October, 2013 onwards. Submitted project report in the topic:A PEDAGOGICAL GRAMMAR OF DIMASA under the project DEVELOPMENT OF DIMASA LANGUAGE IN ASSAM of Central Institute of Indian Languages, Mysore in 2007. PROFESSIONAL ACTIVITIES Editorial Service: Journal Editor (co-editor) INDIAN LANGUAGE REVIEW (International Journal of Linguistics), 2014, July onwards. Member of Editorial Board of the JOURNAL OF ASSAM UNIVERSITY (Humanities and Social Science) 2008. Conferences/workshops organized: 1. Organised TRAINING PROGRAMME CUM WORKSHOP ON LANGUAGE TEACHING, TESTING AND EVALUATIONfor the college teachers from 23rd to 26th February 2011 in the Premises of the Department of Linguistics, Assam University Silchar in collaboration with Central Institute of Indian Languages, Ministry of HRD, Mysore, as a co- ordinator (with Ganesh Baskaran). 2. Organised NATIONAL WORKSHOP ON TESTING AND EVALUATION OF MOTHER TONGUE EDUCATION (HIGH SCHOOL LEVEL) IN NORTHEAST INDIA WITH SPECIAL REFERENCE TO ASSAM from 1stto 5th December, 2011 in the Premises of the Department of Linguistics, Assam University Silchar in collaboration with Central Institute of Indian Languages, Ministry of HRD, Mysore, as a co-ordinator (with Ganesh Baskaran). PROFESSIONAL ORGANIZATIONS I. Life member of Dravidian Linguistics Association, St. Xavier’s College, P. O. -
Tone Systems of Dimasa and Rabha: a Phonetic and Phonological Study
TONE SYSTEMS OF DIMASA AND RABHA: A PHONETIC AND PHONOLOGICAL STUDY By PRIYANKOO SARMAH A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2009 1 © 2009 Priyankoo Sarmah 2 To my parents and friends 3 ACKNOWLEDGMENTS The hardships and challenges encountered while writing this dissertation and while being in the PhD program are no way unlike anything experienced by other Ph.D. earners. However, what matters at the end of the day is the set of people who made things easier for me in the four years of my life as a Ph.D. student. My sincere gratitude goes to my advisor, Dr. Caroline Wiltshire, without whom I would not have even dreamt of going to another grad school to do a Ph.D. She has been a great mentor to me. Working with her for the dissertation and for several projects broadened my intellectual horizon and all the drawbacks in me and my research are purely due my own markedness constraint, *INTELLECTUAL. I am grateful to my co-chair, Dr. Ratree Wayland. Her knowledge and sharpness made me see phonetics with a new perspective. Not much unlike the immortal Sherlock Holmes I could often hear her echo: One's ideas must be as broad as Nature if they are to interpret Nature. I am indebted to my committee member Dr. Andrea Pham for the time she spent closely reading my dissertation draft and then meticulously commenting on it. Another committee member, Dr. -
Are the Kalasha Really of Greek Origin? the Legend of Alexander the Great and the Pre-Islamic World of the Hindu Kush1
Acta Orientalia 2011: 72, 47–92. Copyright © 2011 Printed in India – all rights reserved ACTA ORIENTALIA ISSN 0001-6483 Are the Kalasha really of Greek origin? The Legend of Alexander the Great and the Pre-Islamic World of the Hindu Kush1 Augusto S. Cacopardo Università di Firenze Abstract The paper refutes the claim that the Kalasha may be the descendants of the Greeks of Asia. First, traditions of Alexandrian descent in the Hindu Kush are examined on the basis of written sources and it is shown that such legends are not part of Kalasha traditional knowledge. Secondly, it is argued that the Kalasha were an integral part of the pre-Islamic cultural fabric of the Hindu Kush, and cannot be seen as intruders in the area, as legends of a Greek descent would want them. Finally, through comparative suggestions, it is proposed that possible similarities between the Kalasha and pre-Christian 1 Paper presented as a key-note address at the First International Conference on Language Documentation and Tradition, with a Special Interest in the Kalasha of the Hindu Kush Valleys, Himalayas – Thessaloniki, Greece, 7–9 November 2008. Scarcity of funds caused the scientific committee to decide to select for the forthcoming proceedings only linguistic papers. This is rather unfortunate because the inclusion in the volume of anthropological papers as well would have offered a good opportunity for comparing different views on the question of the Greek ascendancy of the Kalasha. 48 Augusto S. Cacopardo Europe are to be explained by the common Indo-European heritage rather than by more recent migrations and contacts. -
Bank Kalori.Pdf
i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur