Mapudungun. El Habla Mapuche
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Cobia Database Articles Final Revision 2.0, 2-1-2017
Revision 2.0 (2/1/2017) University of Miami Article TITLE DESCRIPTION AUTHORS SOURCE YEAR TOPICS Number Habitat 1 Gasterosteus canadus Linné [Latin] [No Abstract Available - First known description of cobia morphology in Carolina habitat by D. Garden.] Linnaeus, C. Systema Naturæ, ed. 12, vol. 1, 491 1766 Wild (Atlantic/Pacific) Ichthyologie, vol. 10, Iconibus ex 2 Scomber niger Bloch [No Abstract Available - Description and alternative nomenclature of cobia.] Bloch, M. E. 1793 Wild (Atlantic/Pacific) illustratum. Berlin. p . 48 The Fisheries and Fishery Industries of the Under this head was to be carried on the study of the useful aquatic animals and plants of the country, as well as of seals, whales, tmtles, fishes, lobsters, crabs, oysters, clams, etc., sponges, and marine plants aml inorganic products of U.S. Commission on Fisheries, Washington, 3 United States. Section 1: Natural history of Goode, G.B. 1884 Wild (Atlantic/Pacific) the sea with reference to (A) geographical distribution, (B) size, (C) abundance, (D) migrations and movements, (E) food and rate of growth, (F) mode of reproduction, (G) economic value and uses. D.C., 895 p. useful aquatic animals Notes on the occurrence of a young crab- Proceedings of the U.S. National Museum 4 eater (Elecate canada), from the lower [No Abstract Available - A description of cobia in the lower Hudson Eiver.] Fisher, A.K. 1891 Wild (Atlantic/Pacific) 13, 195 Hudson Valley, New York The nomenclature of Rachicentron or Proceedings of the U.S. National Museum Habitat 5 Elacate, a genus of acanthopterygian The universally accepted name Elucate must unfortunately be supplanted by one entirely unknown to fame, overlooked by all naturalists, and found in no nomenclator. -
Curso De Lengua Ranquel
193 ANEXO En esta sección se incluyen una serie de cuentos narrados por los consultantes ranqueles en los años ’80. Cada texto se dividió en oraciones numeradas a las que se les agregó la traducción ofrecida por los consultantes. Al finalizar cada texto, se da una versión libre para que ayude a comprender un poco más el sentido general del mismo. Una versión completa, con cuatro líneas de lectura, donde la segunda línea presenta las palabras segmentadas en morfemas y la tercera muestra la traducción de cada lexema y la explicación de los morfemas gramaticales, puede verse en el volumen titulado Testimonios de los últimos ranqueles. Textos originales con traducción y notas lingüístico-etnográficas (2002). 194 Curso de ranquel Anexo 195 NARRACIÓN 112 El mito del Kotür 1. ñi awela ngütramkaki# ‘Mi abuela conversaba’. 2. este... // kiñe wentru mülepaki# ‘Este... un hombre llegó de visita’. 3. replatangi wesa kollü [...]# 13 ‘El lindo caballo era de pura plata’. 4. kimlay kidu // chumechi iñ tripaken la chica# ‘Ella (la mamá de la joven) no sabía cómo salía la chica’. 5. por ahí sabe salir la chica# ‘Por ahí solía salir la chica’. 6. saben conversar# 14 ‘Solían conversar’. 7. el caballo ükeltukungepaki palo mo // mamüll mo# ‘El caballo era atado al palo, al palo’. 8. ükeltukungepaki iñ kawellu# ‘Su caballo era atado’. 9. plata no más# ‘Plata no más’. 10. y may // ñangümüy pun# ‘Y sí, de noche desapareció’. 12 Secuencia 53. Juana Cabral narra el mito de Kotür en Santa Isabel, el 23 de julio de 1987. 13 El caballo de pura plata nos hace pensar en un personaje mítico por un lado, y por otro en los trabajos que realizaban con este metal, tan importantes para la cultura mapuche, y evidentemente para la ranquelina. -
Rip and Dip Raw, Fresh & Cured Grains and Roots
RIP AND DIP (All dips are served with our ‘Tortilla de Rescoldo’ house grilled ash bread) TORTILLA DE RESCOLDO €1.00 house grilled ash bread GUACAMOLE €4.00 avocado, lime, chili, coriander, onion QUESO Y MERMELADA €4.00 keffir sheep cheese, chili marmalade CHANCHO EN PIEDRA €4.00 burnt tomato, onion, coriander, chili RAW, FRESH & CURED PERUVIAN CEVICHE € 15.00 fresh local fish, lemon, onion, chili, coriander, corn, sweet potato CRIOLLA SALAD vg € 8.00 avocado, onion, tomato, chili, palm heart, lime, coriander, quinoa VUELVE A LA VIDA € 14.00 deshelled mussels, onion, vinegar, lime, chili, coriander, tomato sauce PERNIL EN ESCABECHE € 13.00 home smoked ham hock, vinegar, olive oil, carrot, onion, garlic, mayo, chili GRAINS AND ROOTS MOROS Y CRISTIANOS € 11.00 black bean stew, rice, crispy pork ANDES POTATO v € 7.00 textures of heirloom south american potatoes, chili, herbs PLANTAIN LASAGNA € 8.00 fried plantain, cheese, pickled onion, lime v: vegetarian vg: vegan KINDLY INFORM YOUR SERVER OF ANY DIETARY RESTRICTIONS. CORN BREADS LAMB TACO € 12.00 grilled corn tortilla, lamb, pineapple, cumin, chili TACO DE ASADURA € 9.50 pork liver, heart, kidney, spiced habanero sauce DOMINÓ AREPA v € 10.50 black bean, ricotta salata, avocado LAND AND SEA PORK BELLY € 12.00 white beans, chili pepper, criolla sauce ASADO NEGRO € 15.00 slow cooked beef cheek, mashed potato, onion, bacon, pickles MARISCO SALTADO € 14.00 calamari, prawns, tomato, chili, onions, potato, soya, garlic, coriander FRIED FISH € 12.00 local fish, coleslaw, plantain crisps, tartar sauce ASADO WHOLE BBQ CAULIFLOWER v € 10.00 coriander, spring onion, garlic cream sauce, sour cream OCTOPUS ANTICUCHO € 12.00 chili sauce, roasted potatoes PICANHA € 16.00 beef rump, chimichurri, cassava v: vegetarian vg: vegan KINDLY INFORM YOUR SERVER OF ANY DIETARY RESTRICTIONS.. -
Common Errors in English by Paul Brians [email protected]
Common Errors in English by Paul Brians [email protected] http://www.wsu.edu/~brians/errors/ (Brownie points to anyone who catches inconsistencies between the main site and this version.) Note that italics are deliberately omitted on this page. What is an error in English? The concept of language errors is a fuzzy one. I'll leave to linguists the technical definitions. Here we're concerned only with deviations from the standard use of English as judged by sophisticated users such as professional writers, editors, teachers, and literate executives and personnel officers. The aim of this site is to help you avoid low grades, lost employment opportunities, lost business, and titters of amusement at the way you write or speak. But isn't one person's mistake another's standard usage? Often enough, but if your standard usage causes other people to consider you stupid or ignorant, you may want to consider changing it. You have the right to express yourself in any manner you please, but if you wish to communicate effectively you should use nonstandard English only when you intend to, rather than fall into it because you don't know any better. I'm learning English as a second language. Will this site help me improve my English? Very likely, though it's really aimed at the most common errors of native speakers. The errors others make in English differ according to the characteristics of their first languages. Speakers of other languages tend to make some specific errors that are uncommon among native speakers, so you may also want to consult sites dealing specifically with English as a second language (see http://www.cln.org/subjects/esl_cur.html and http://esl.about.com/education/adulted/esl/). -
Poder, Guerra E Território Nas Lutas Na Argentina E Na Nova Zelândia (1826-1885)
GABRIEL PASSETTI O mundo interligado: poder, guerra e território nas lutas na Argentina e na Nova Zelândia (1826-1885) Tese apresentada ao Programa de Pós- Graduação em História Social da Faculdade de Filosofia, Letras e Ciências Humanas da Universidade de São Paulo Orientadora: Profª Drª Maria Ligia Coelho Prado São Paulo 2010 Autorizo a reprodução e divulgação total ou parcial deste trabalho, por qualquer meio convencional ou eletrônico, para fins de estudo e pesquisa, desde que citada a fonte. PASSETTI, Gabriel. O mundo interligado: poder, guerra e território nas lutas na Argentina e na Nova Zelândia (1826-1885). Tese apresentada à Faculdade de Filosofia, Letras e Ciências Humanas da Universidade de São Paulo para a obtenção do título de Doutor em História Social. Aprovado em: Banca examinadora Prof. Dr. ______________________________ Instituição: ____________________________ Julgamento: ____________________________ Assinatura: ___________________________ Prof. Dr. ______________________________ Instituição: ____________________________ Julgamento: ____________________________ Assinatura: ___________________________ Prof. Dr. ______________________________ Instituição: ____________________________ Julgamento: ____________________________ Assinatura: ___________________________ Prof. Dr. ______________________________ Instituição: ____________________________ Julgamento: ____________________________ Assinatura: ___________________________ Prof. Dr. ______________________________ Instituição: ____________________________ Julgamento: -
Private Events Catalogue Welcome to Mestizo
PRIVATE EVENTS CATALOGUE WELCOME TO MESTIZO English /meˈsti:zəu/ Spanish /mesˈti0o/ Mestizo is a term historically used in Spain and Latin America, that originally referred to a person of combined European and Indigenous American descent, regardless of where the person was born. THE CUISINE THE BAR Hammett’s Mestizo is a vibrant Meso- Respectively, head sommelier South American inspired fusion social and manager Petros dining and drinking experience, with Skarmoutsos curated a wine culinary influences expanding from list featuring some of the best Central America to the examples of South American Caribbean and from the Andes to winemaking, while the bar is Amazon and Patagonia. showcasing a unique selection of premium Latin American The menu is constructed by a multi- spirits and inspired cocktails. award winning team, led by talented Venezuelan Head Chef Jorge Lugo and The capper to the concept directed by multi- award winning Chef is the sourcing of single and restaurateur Chris Hammett. origin, specialty coffees and chocolates from small farms, The food menu offers a plates-to- along with an exquisite cigar share concept that aims to explore the selection, available for the authentic flavours of Hispanic American true connoisseurs and the cuisine and re-introduce them as a adventurous to savour. refined casual dining experience. CANAPÉ MENUS CANAPÉ MENU 1 COLD guacamole corn tostada lamb taco black bean butter tortilla rescoldo mini criolla salad pebre salsa & fermented sour butter en croute HOT cheese tequeno bean & rice arancini jalapeno -
Massachusetts Institute of Technology Bulletin
d 7I THE DEAN OF SCIEN<C OCT 171972 MASSACHUSETTS INSTITUTE OF TECHNOLOGY BULLETIN REPORT OF THE PRESIDENT 1971 MASSACHUSETTS INSTITUTE OF TECHNOLOGY BULLETIN REPORT OF THE PRESIDENT FOR THE ACADEMIC YEAR 1970-1971 MASSACHUSETTS INSTITUTE OF TECHNOLOGY BULLETIN VOLUME 107, NUMBER 2, SEPTEMBER, 1972 Published by the Massachusetts Institute of Technology 77 MassachusettsAvenue, Cambridge, Massachusetts, five times yearly in October, November, March, June, and September Second class postage paid at Boston, Massachusetts. Issues of the Bulletin include REPORT OF THE TREASURER REPORT OF THE PRESIDENT SUMMER SESSION CATALOGUE PUBLICATIONS AND THESES and GENERAL CATALOGUE Send undeliverable copies and changes of address to Room 5-133 Massachusetts Institute of Technology Cambridge,Massachusetts 02139. THE CORPORATION Honorary Chairman:James R. Killian, Jr. Chairman:Howard W. Johnson President:Jerome B. Wiesner Chancellor: Paul E. Gray Vice Presidentand Treasurer:Joseph J. Snyder Secretary:John J. Wilson LIFE MEMBERS Bradley Dewey, Vannevai Bush, James M. Barker, Thomas C. Desmond, Marshall B. Dalton, Donald F. Carpenter, Thomas D. Cabot, Crawford H. Greenewalt, Lloyd D. Brace, William A. Coolidge, Robert C. Sprague, Charles A. Thomas, David A. Shepard, George J. Leness, Edward J. Hanley, Cecil H. Green, John J. Wilson, Gilbert M. Roddy, James B. Fisk, George P. Gardner, Jr., Robert C. Gunness, Russell DeYoung, William Webster, William B. Murphy, Laurance S. Rockefeller, Uncas A. Whitaker, Julius A. Stratton, Luis A. Ferr6, Semon E. Knudsen, Robert B. Semple, Ir6n6e du Pont, Jr., Eugene McDermott, James R. Killian, Jr. MEMBERS Albert H. Bowker, George P. Edmonds, Ralph F. Gow, Donald A. Holden, H. I. Romnes, William E. -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
Objective Is
Lehigh Preserve Institutional Repository Design of a microprocessor-based emulsion polymerization process control facility Dimitratos, John N. 1987 Find more at https://preserve.lib.lehigh.edu/ This document is brought to you for free and open access by Lehigh Preserve. It has been accepted for inclusion by an authorized administrator of Lehigh Preserve. For more information, please contact [email protected]. Design of a Microprocessor-based Emulsion Polymerization Process Control Facility A research report written in partial fulfillment of the requirements for the degree of Master of Science in Chemical F:ngim·ering, Lehigh University, Bethlehem, Pennsylvania by John N. Dimitratos June 1987 ,. Design of a Microprocessor-based Emulsion Polymerization .. ,_.,,-•• ·, ,, -i •:>:.·.:':' Process Control Facility ' A research report written in partial fulfillment of the requirements for the degree of Master of Science in Chemical Engineering, Lehigh University, Bethlehem, Pennsylvania by John N. Dimitratos June 1987 •1 to my father and my brother there art times when it is hard to decide what should be chosen at what price, and what endured in return for what reward. Perhaps it is still harder to stick to the decision Aristotle (384-322 B.C) Ethics, Book Ill. Abstract The explosion of microcomputer technology and the recent developments in software and hardware products introduce a new horizon of capabilities for the process control engineer. However, taking advantage of this new technology is not something easily done. H the process control engineer has to undertake such a project soon he will have to deal with the different languages the software engineer and the plant operator use. -
CRUZANDO LA CORDILLERA... La Frontera Argentino-Chilena Como Espacio Social
CRUZANDO LA CORDILLERA... La frontera argentino-chilena como espacio social Susana Bandieri Coordinadora Prólogo de Jorge Muñoz Sougarret Bandieri, Susana Cruzando la Cordillera… La frontera argentino-chilena como espacio so- cial / Susana Bandieri – Osorno; Editorial Universidad de Los Lagos, 2020. 784 p.; 17 X 24 cm cerrado ISBN: 978-956-6043-12-6 1.Caracterización de los sujetos fronterizos 2. Espacios transnacionales 3. Patagonia argentina y zona sur austral chilena 4. De la colonia a la República CRUZANDO LA CORDILLERA… LA FRONTERA ARGENTINO-CHILENA COMO ESPACIO SOCIAL Tercera Edición: primavera de 2020 Primera edición, Universidad Nacional del Comahue, Centro de Estudios de Historia Regional, 2001 Segunda edición, Universidad Nacional del Comahue - Educo, 2006 Tercera edición, Editorial Universidad de Los Lagos, 2020 © Susana Bandieri, 2020 © Universidad Nacional del Comahue - Educo, 2020 © Editorial Universidad de Los Lagos, 2020 ISBN: 978-956-6043-12-6 [email protected] www.editorial.ulagos.cl Cochrane 1070, Osorno Edición: Carolina Carillanca Carillanca Dirección de arte: Alexis Hernández Escobar Ilustraciones: Kiyen Clavería Aguas La presente edición ha sido posible gracias al proyecto ULA 1895 “Fortalecimiento de la investigación y posicionamiento institucional para el desarrollo regional”, financiado por el Ministerio de Educación. Derechos reservados. Prohibida la reproducción parcial o total de este libro por cualquier medio impreso, electrónico y/o digital, sin la debida autorización escrita de la autora y Editorial Ulagos. CRUZANDO LA CORDILLERA... La frontera argentino-chilena como espacio social Susana Bandieri Coordinadora Martha Bechis – Graciela Blanco – Viviana Conti – Marcela Debener – Diego Escolar – Débora Finkelstein – José A. González Pizarro – Juan Francisco Jiménez – Pablo Lacoste María Teresa Luiz – Carla Manara – Mateo Martinic B. -
Participatory Methods to Identify Perceived Healthy and Sustainable
nutrients Article Participatory Methods to Identify Perceived Healthy and Sustainable Traditional Culinary Preparations across Three Generations of Adults: Results from Chile’s Metropolitan Region and Region of La Araucanía Rebecca Kanter * and Mariana León Villagra Department of Nutrition, Faculty of Medicine, University of Chile, Independencia 1027, Santiago 8380453, Chile; [email protected] * Correspondence: [email protected]; Tel.: +56-22977-3224 Received: 18 January 2020; Accepted: 5 February 2020; Published: 14 February 2020 Abstract: Traditional diets reflect different cultures and geographical locations, and may provide healthy diet options. In Chile, it is unknown whether traditional culinary preparations are still remembered, let alone consumed. Therefore, we adapted methods to identify traditional culinary preparations for healthy and sustainable dietary interventions. In Chile’s Metropolitan Region and the Region of La Araucanía, we collected data on the variety of traditional diets through cultural domain analyses: direct participant observation (n = 5); free listing in community workshops (n = 10); and pile sort activities within semi-structured individual interviews (n = 40). Each method was stratified by age (25–45 year, 46–65 year and 65 year) and ethnic group (first nations or not). About 600 ≥ preparations and single-ingredient foods were identified that differed both in frequency and variety by region. The foods most consumed and liked (n = 24–27) were ranked in terms of sustainability for public nutrition purposes. Methods originally designed to collect information about plants of indigenous peoples can be extended to collect data on the variety of existing traditional culinary preparations, globally. Context, both geographical and cultural, matters for understanding food variety, and its subsequent use in the design of healthy and sustainable diet interventions. -
En Lo Alto De Una Pica. Manipulación Ritual, Transaccional Y Política De Las
En lo alto de una pica. Manipulación ritual, transaccional y política de las cabezas de los vencidos en las fronteras indígenas de América meridional (Araucanía y las pampas, siglos XVI-XIX) Daniel Villar y Juan Francisco Jiménez Universidad Nacional del Sur, Bahía Blanca, Argentina Resumen: Desde los comienzos de la expansión europea, los ejércitos coloniales por sí o vicariamente ‘cazaron’ cabezas, prácticas que a menudo confluían con las nativas. En el caso particular de Araucanía y las pampas, a partir del siglo XVI convergieron dos tradiciones culturales distintas relacionadas con la manipulación del cuerpo de los vencidos. Por un lado la europea, en la que la decapitación e incluso el desmembramiento confirmaban la regia potestad de desatar un escarmiento riguroso: un crimen que constituyera una amenaza con- tra la soberanía real y consecuentemente contra el orden y estabilidad del reino se castigaba mediante la brutal laceración y descuartizamiento público del reo, invirtiéndose de ese modo el sentido de la atrocidad cometida. Por el restante, los reche y otras naciones ‘indias’ del área panaraucana operaban asimismo con el cuerpo masacrado de sus enemigos, costumbre integrada a una extendida tradición que formaba parte de un complejo guerrero destinado a facilitar los medios para la reproducción simbólica del propio cuerpo social. En este artículo se examina esa doble concurrencia que produjo una mezcla de cambiantes significados pro- longados en la región hasta el siglo XIX. Palabras Clave: Decapitación, convergencia de tradiciones, reche, Araucanía, pampas, siglos XVI-XIX. Abstract: Since the beginning of European expansion, the colonial armies – by themselves or vicariously – ‘hunted’ heads, a practice which often converged with the natives’.