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Academia De Ştiinţe a Moldovei Institutul Patrimoniului Cultural
E-ISSN 2537–6152 Categoria B ACADEMIA DE ŞTIINŢE A MOLDOVEI INSTITUTUL PATRIMONIULUI CULTURAL ACADEMY OF SCIENCES OF MOLDOVA THE INSTITUTE OF CULTURAL HERITAGE АКАДЕМИЯ НАУК МОЛДОВЫ ИНСТИТУТ КУЛЬТУРНОГО НАСЛЕДИЯ REVISTA DE ETNOLOGIE ŞI CULTUROLOGIE Volumul XX THE JOURNAL OF ETHNOLOGY AND CULTUROLOGY Volume XX ЖУРНАЛ ЭТНОЛОГИИ И КУЛЬТУРОЛОГИИ Том XX CHIŞINĂU, 2016 Colegiul de redacție: Procop S. Redactor principal. Doctor în filologie, Duşacova N. Doctor în istorie, cercetător ştiinţific conferenţiar, director al Centrului de Etnologie al Insti- superior, Centrul de Tipologie şi Semiotică a Folclorului, tutului Patrimoniului Cultural al AȘM. svetlanaprocop@ Universitatea de Stat din Rusia (Moscova). dushakova@ mail.ru list.ru Zaicovschi T. Redactor responsabil. Doctor în filolo- Ghinoiu I. Doctor în geografie, cercetător ştiinţific gie, conferenţiar, cercetător ştiinţific coordonator la Cen- principal, gradul I, secretar ştiinţific al Institutului de trul de Etnologie al Institutului Patrimoniului Cultural. Etnografie şi Folclor „C. Brăiloiu”, Academia Română [email protected] (Bucureşti). [email protected] Damian V. Secretar responsabil. Doctor în istorie, Guboglo M. Doctor habilitat în istorie, profesor, cercetător ştiinţific superior la Centrul de Etnologie al vice-director al Institutului de Etnologie şi Antropolo- IPC al AȘM. [email protected] gie „N. Mikluho-Maklai”, Academia de Știinţe din Rusia Cara N. Doctor în filologie, cercetător ştiinţific co- (Moscova). [email protected] ordonator la Centrul de Etnologie al Institutului Patrimo- Nicoglo D. Doctor în istorie, cercetător ştiinţific niului Cultural al AȘM. [email protected] superior la Centrul de Etnologie al IPC al AȘM. Derlicki J. Doctor în etnologie, cercetător ştiinţific [email protected] la Departamentul de Etnologie al Institutului de Arhe- S te p a n o v V. -
NICE SURPRISE Known Highlights Will Show the French Thankfully, a Determined Group of 10 Centre to the Bellet Vineyards, but Pack Riviera Visitor
destinationfrance 02 01 Le Negresco, a five-star hotel and Nice icon 02 Stop by Nice's port for some yacht spotting and antique shopping ttractions such as the sweeping more commonly served by waiters along sister-run Domaine de la Source. Château 01 Promenade des Anglais and the Cours Saleya. The urban location of de Bellet, with its atmospheric private atmospheric Italianate old this boutique appellation is unique in chapel-turned-tasting room, and Château town have long made Nice a France, yet its very existence remains de Crémat – allegedly the inspiration for Afavourite European escape in the sun. a well-kept secret from residents and Coco Chanel’s iconic interwoven ‘C’ logo Away from the waterfront, the city brims tourists alike. What was 1,000 hectares – offer two of the most comprehensive with an authentic charm that is lacking of vines in its 19th-century prime has visitor experiences. among her more glamorous neighbours, shrunk to 50 as contemporary real Monaco and Cannes, as these lesser- estate demands push land prices up. Good to know Bus 62 goes from Nice NICE SURPRISE known highlights will show the French Thankfully, a determined group of 10 centre to the Bellet vineyards, but pack Riviera visitor. producers are maintaining a viticultural your walking shoes as there are some tradition that includes the cultivation of distances to cover by foot. France’s fifth-largest city serves up some delightful off- DRINK Le Vignoble de Bellet two grape varieties not grown anywhere vindebellet.com the-beaten-track discoveries, as local resident Chrissie It’s the terraced vineyards of Bellet, else in the world (Braquet and Folle McClatchie shares. -
Georgian Country and Culture Guide
Georgian Country and Culture Guide მშვიდობის კორპუსი საქართველოში Peace Corps Georgia 2017 Forward What you have in your hands right now is the collaborate effort of numerous Peace Corps Volunteers and staff, who researched, wrote and edited the entire book. The process began in the fall of 2011, when the Language and Cross-Culture component of Peace Corps Georgia launched a Georgian Country and Culture Guide project and PCVs from different regions volunteered to do research and gather information on their specific areas. After the initial information was gathered, the arduous process of merging the researched information began. Extensive editing followed and this is the end result. The book is accompanied by a CD with Georgian music and dance audio and video files. We hope that this book is both informative and useful for you during your service. Sincerely, The Culture Book Team Initial Researchers/Writers Culture Sara Bushman (Director Programming and Training, PC Staff, 2010-11) History Jack Brands (G11), Samantha Oliver (G10) Adjara Jen Geerlings (G10), Emily New (G10) Guria Michelle Anderl (G11), Goodloe Harman (G11), Conor Hartnett (G11), Kaitlin Schaefer (G10) Imereti Caitlin Lowery (G11) Kakheti Jack Brands (G11), Jana Price (G11), Danielle Roe (G10) Kvemo Kartli Anastasia Skoybedo (G11), Chase Johnson (G11) Samstkhe-Javakheti Sam Harris (G10) Tbilisi Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Workplace Culture Kimberly Tramel (G11), Shannon Knudsen (G11), Tami Timmer (G11), Connie Ross (G11) Compilers/Final Editors Jack Brands (G11) Caitlin Lowery (G11) Conor Hartnett (G11) Emily New (G10) Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Compilers of Audio and Video Files Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Irakli Elizbarashvili (IT Specialist, PC Staff) Revised and updated by Tea Sakvarelidze (Language and Cross-Culture Coordinator) and Kakha Gordadze (Training Manager). -
Presented by Travel Impressions
Europe Presented by Travel Impressions Best Tour Operator, Sales & Service 2005, 2006, 2007 & 2008 Best Tour Operator, Domestic 2006, 2007 & 2008 2009 2 Trust Travel Impressions for a Smooth Vacation. hether you’re going Travel Impressions has a dedicated MAKE THE MOST OF to the beach, the team of Group Travel Consultants who will YOUR TRAVELS mountains or a help you create memorable group travel Planning your trip through cosmopolitan city, experiences. Our Group Travel Consultants a travel agent is the best there’s nothing that will professionally handle all aspects of way to book your vacation. equals the thrill of your group, from the planning stages Agents have a wealth of experience and feedback Wanticipating your next vacation. Choosing through post trip follow up. They will to draw upon when Travel Impressions ensures you’ll be taken recommend the travel itineraries and travel scheduling your trip, care of every step of the way – from partners that best meet your group specific and they can help the planning stages through travel needs. Additionally, you find the best deals. your return. our outstanding benefits To make your vacation and programs, such as our even more memorable, For over 30 years we’ve optional Cancel For Any Reason be sure to ask about been leading the travel reserving a tour before Travel Protection Plan and industry with comfort and your trip (see the selection 24/7 Customer Care, set convenience. Because we’re in this brochure). This Travel Impressions apart allows you to arrive taken a travel leader having served from the competition. -
Die Welt Der Traditionssegler
DIE WELT DER TRADITIONSSEGLER KLAUS-DIETER BLOCK | BRITTA TRAPP Ω HINSTORFF INHALT 07 Vorwort 11 Traditionssegelschifffahrt – Ein Phänomen im 21. Jahrhundert 12 Erstaunliche Zahlen von einer unerwarteten Renaissance 14 Ein maritim-touristisches Produkt mit Tiefgang: Attraktion für Millionen 21 Wo segeln wir hin? Organisationen rund um die Traditionssegler 23 Mitte des 20. Jahrhunderts – Beginn der Renaissance der Großsegler 28 Engagement auch für die vermeintlich »Kleinen« 30 Baltic Sail – Traditionssegler für die Ostsee 33 Maritime Feste als optischer und atmosphärischer Genuss 33 »Sie kommen!« 39 Hoher Aufwand, aber phantastische Effekte 47 Maritime Feste an Deutschlands Küsten 51 Törn durch die Jahrhunderte: Die Ostsee und die Traditionssegler 51 Zeugnisse aus einem aufregenden Jahrtausend 54 Nicht nur Repliken, sondern auch Originale 60 Die polnische Windjammer-»Schmiede« 069 Die Schiffe:Vom Vollschiff bis zum Zeesboot 071 Eine maritim-historische Segelstippvisite 078 Segelschiffskunde der noch Aktiven 109 Die »Macher« – Mit Mut und Enthusiasmus für alte Traditionen und für die Zukunft 111 Die »Demografie« der Segelschiffe 114 Neubau für die nächsten 100 Jahre? 117 ALEX II – Großsegler für eine neue Zeit 121 Segeltörns auf den Meeren dieser Welt 121 Besondere Neugier und Kommunikationsfähigkeiten 124 Segeltörn in die Geschichte 126 Vom Tagestörn zur Weltumseglung 129 Anhang 129 Schiffsübersicht nach Takelagetyp 134 Organisationen und Kontakte rund ums Segeln 135 Sail Training Associations 139 Glossar 143 Quellen und Literatur 7 Vorwort Was macht die erstaunliche Faszination von alten und zeln vorgestellt und ihre spannenden Schiffsbiografien be- neuen Traditionsseglern in unserer modernen Zeit aus? – geistern Leser rund um den Globus. Ein wesentlicher Grund Dieser Frage spürt das vorliegende Buch nach. -
Contributiuni La Istoricul Tiganilor Dinromania
, , . CONTRIBUTIUNI LA ISTORICUL TIGANILOR DINROMANIA DE GEORGE POTRA DOCTOR IN LITERE BUCURESTI FUNDATIA REGELE CAROL I 1, Strada Wilson, 1 1 9 3 9 a A www.dacoromanica.ro CONTRIBUTIUNI LA ISTORICUL TIGANILOR DIN ROMANIA DE GEORGE POTRA DOCTOR IN L1TERE .6)-4-±- ,41:197,, 147 de,sizitlwrc44 k.474( e4-41Dz41:2 a7 ,-I/ BUCURESTI FUNDATIA REGELE CAROL I I, Strada Wilson, I www.dacoromanica.ro INTRODUCERE De sigur ca toti cunoa§tem intr'o masurA oarecare, eine sunt 0 cum sunt tiganii, dar adevArata lor origine, rdspandirea §i vremea acestei raspandiri in Europa, este mai greu de §tiut, fiindca lipsesc izvoarele, iar studiile scrise despre ei au lost bazate in cea mai mare parte pe folclor §i legende. E dre pt &A au fost §i unii invatati, strAini, care au cAutat sA scrie mai §tiintific, studiindu-le limba §i asemAnArile ce prezinta cu alte popoare, deducand de aici locul de na§tere; drumul §i aproximativ data venirii lor in Europa, cat 0 rAspandirea in toate tarile. Asupra tiganilor din Europa 0 lumea intreaga s'au scris multe 0 interesante studii, totusi pand in a doua jumAtate a secolului trecut, nu li se stabilise documentar originea si nici pand acum, data precisci a venirii lor in Europa. Printre lucrarile de searna amintim cercetarile 0 studiile lui Paul Bataillard, nu numai pentru tiganii din Franta, care sunt putini la numár, in raport cu tiganii din alte tAri, dar chiar pentru tiganii din celelalte state ale Europei. El era acela care, acum cincizeci de ani, avea cuvant in orice chestiune referitoare la tigani; alte luerAri sunt ale lui F. -
Armenian-Cuisine.Pdf
Armenian Cuisine Albert Shahumyan Lavash Armenia is famous for its bread called “lavash”, it is baked in an underground oven called a “tonir.” “Lavash” is a very thin bread like shown in the picture. Here are some facts about “lavash”: • “Lavash” can be preserved for months • “Lavash” is considered to be one of the world’s best breads • It is traditionally made by women • It contains salt, flour and water • It is always put on the table when it is time to eat Matnakash • “Matnakash” is a way of making bread in Armenia • It was made by accident when a person making bread pulled their fingers through the dough and when they baked it the lines appeared like in the picture • The word “matnakash” comes from that event since “mat” means finger and “kash” comes from “kashel” which means to pull • It can be big, medium or small • It has a golden-brown colour and is very delicious • It is usually made and sold in small bread shops Lahmajo “Lahmajo” is very popular amongst Armenians and it is the traditional Armenian “pizza.” It is a round, thin piece of dough topped with minced meat, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then it is baked • Traditionally “lahmajo” does not contain any cheese • Some “lahmajo” can be the size of a tray • And some can be very spicy Zhingyalov Hats “Zhingyalov hats” dough is filled with about 25 different types of greens and then fried. • “Zhingyalov hats” comes from Artsakh • Beer, dough and wine all suit to drink while eating “zhingyalov hats” • “Zhingyalov hats” is very popular during the Great Lent Harissa “Harissa” is an Armenian food that symbolises the courage of Armenians. -
Traditional Cuisine of Armenia Լավաշ Lavash
MENU TRADITIONAL CUISINE OF ARMENIA ԼԱՎԱՇ LAVASH PADARIA BAKERY HERBS PASTRY JINGUYALOV KHATZ 9,5 Flat bread, similar to Lavash, stuffed with 10 to 12 different sorts of herbs TRADITIONAL CHEESE BREAD WITH EGG 8,5 KHACHAPURI BOAT Traditional Caucasian stuffed cheese bread with egg yolk and butter CHEESE PASTRY 8 KHACHAPURI Typical cheese bread RED BEANS PASTRY KHACHAPURI 8,5 Red beans and armenian aromatic herbs bread served with cold TAN (tradicional armenian drink based on fermented milk) LAVASH 3 This bread leaf is typical of Armenia, it`s just bread made from wheat flour, without yeast, which allows producing very thin bread like “tortilla”, but larger. The leaves of Lavash become dry in a short time and can be stored for several months. To consume them, just splash them with water, wrap in a cloth, and in half an hour Lavash is ready to be used in various ways. It can be heated to go on with meals or stuffed with some vegetables, cheese or other things – just follow your imagination MATNAKÁSH 2 Fermented traditional Armenian bread, similar to Naan. The word Matnakash means “pull with your finger”, referring to the way this bread is made. It can be oval or round, with cross-stitch. Its specific golden crust is obtained by covering its surface with sugary tea essence before putting it to the oven HOMEMADE BREAD BASKET 2,5 PADARIA | PÃO JINGUYALOV KHATZ HERBS PASTRY 9,5 Flat bread with a filling of more varied herbs, finely chopped, is a dish traditional Armenians from Nagorno Karabakh. This Armenian bread can take to twenty varieties of cultivated or wild herbs. -
Part I - Updated Estimate Of
Part I - Updated Estimate of Fair Market Value of the S.S. Keewatin in September 2018 05 October 2018 Part I INDEX PART I S.S. KEEWATIN – ESTIMATE OF FAIR MARKET VALUE SEPTEMBER 2018 SCHEDULE A – UPDATED MUSEUM SHIPS SCHEDULE B – UPDATED COMPASS MARITIME SERVICES DESKTOP VALUATION CERTIFICATE SCHEDULE C – UPDATED VALUATION REPORT ON MACHINERY, EQUIPMENT AND RELATED ASSETS SCHEDULE D – LETTER FROM BELLEHOLME MANAGEMENT INC. PART II S.S. KEEWATIN – ESTIMATE OF FAIR MARKET VALUE NOVEMBER 2017 SCHEDULE 1 – SHIPS LAUNCHED IN 1907 SCHEDULE 2 – MUSEUM SHIPS APPENDIX 1 – JUSTIFICATION FOR OUTSTANDING SIGNIFICANCE & NATIONAL IMPORTANCE OF S.S. KEEWATIN 1907 APPENDIX 2 – THE NORTH AMERICAN MARINE, INC. REPORT OF INSPECTION APPENDIX 3 – COMPASS MARITIME SERVICES INDEPENDENT VALUATION REPORT APPENDIX 4 – CULTURAL PERSONAL PROPERTY VALUATION REPORT APPENDIX 5 – BELLEHOME MANAGEMENT INC. 5 October 2018 The RJ and Diane Peterson Keewatin Foundation 311 Talbot Street PO Box 189 Port McNicoll, ON L0K 1R0 Ladies & Gentlemen We are pleased to enclose an Updated Valuation Report, setting out, at September 2018, our Estimate of Fair Market Value of the Museum Ship S.S. Keewatin, which its owner, Skyline (Port McNicoll) Development Inc., intends to donate to the RJ and Diane Peterson Keewatin Foundation (the “Foundation”). It is prepared to accompany an application by the Foundation for the Canadian Cultural Property Export Review Board. This Updated Valuation Report, for the reasons set out in it, estimates the Fair Market Value of a proposed donation of the S.S. Keewatin to the Foundation at FORTY-EIGHT MILLION FOUR HUNDRED AND SEVENTY-FIVE THOUSAND DOLLARS ($48,475,000) and the effective date is the date of this Report. -
V&B Signs of Character Edition-01 View
Signs of Character Edition 02 Editorial Dear ReadEr, Every building is unique. Every building has its own story. and the second edition of our “Signs of Character” magazine is dedicated to exactly these stories. Whether it is the unique signature of the architect of a new building or the restoration of a historical buil- ding, we want you to join us in looking both at and behind the façade and in discovering what is so special about each building. Whether hotels, offices or residential buildings, the bathroom is always part of the building’s living and working environment. We are pleased that products by Villeroy & Boch play such a leading role in each of these stories and have an impact on the living and working environments of people all over the world. Whatever a building is supposed to say, we are convinced that our range provides the right words to enable it to do so. and, in dialogue with you, we continue to expand our range on a daily basis because we continue to aspire to being part of new ideas and projects. Yours, Maria von Boch 2 3 CoNtENt OceaN One page 6 RADISSON ROYAL HOTEL Shanghai, China Moscow, Russia THE LANDMARK Page 14 – 17 London, UK thE laNdMark page 10 Page 10 – 13 London, UK SplENDID CONFERENCE & SpA RESORT Becic´i - Budva, Montenegro radissoN roYal hotEl page 14 Page 22 – 25 Moscow, Russia SAppHIRE Istanbul, Turkey SapphirE page 18 Page 18 – 21 Istanbul, Turkey IFEN HOTEL Kleinwalsertal, Austria OCEAN ONE Page 26 – 29 Splendid CoNFErENCE & SPA rESORT page 22 Shanghai, China Becic´i – Budva, Montenegro Page 6 – -
France +33 (0)4 93 96 33 84 - Fax : +33 (0)4 93 44 37 16 [email protected]
ACTILANGUE French Language School on the Riviera 2 rue Alexis Mossa - 06000 Nice - France +33 (0)4 93 96 33 84 - Fax : +33 (0)4 93 44 37 16 [email protected] www.actilangue.com THE SCHOOL Actilangue Actilangue was established in 1977 by Paul Ceccaldi, the Executive Director. Mélissa Spadaro is the Director of Studies. The Actilangue language courses are conducted solely in French by experienced instructors. The school building was built at the end of the 19th century and it is located in a pleasant area full of cafes, restaurants, shops and boutiques. The reception office is on the left of the main entrance, the waiting room on the right side. Actilangue is registered as a private institute of higher education by the Ministry of Actilangue is referenced in the Language School Directory published National Education by the “Agence de promotion du FLE” in France Accreditations Actilangue is registered as a private institute of higher education by the Ministry of National Education. Actilangue is referenced in the Language School Directory published by the “Agence de promotion du FLE” in France. Actilangue is accredited for the “Bildungsurlaub” in Germany (Hamburg, Hessen, Berlin, Niedersachsen, Rheinland-Pfalz, Brandenburg, Saarland) and by the CSN in Sweden. There are coffee and cool drink machines. The school occupies the first floor. It has 10 rooms, 6 classrooms. In the teacher’s room, there is a library and audio-video material. Students have free internet WI-FI access. Actilangue rents during the summer several classrooms close to the main building. The location The school building is located in the heart of Nice, near the Hotel Negresco. -
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.