Introduction to Wales and Welsh

Total Page:16

File Type:pdf, Size:1020Kb

Introduction to Wales and Welsh Cymraeg WElsh A support guide for you and your child as they begin to learn Welsh Croeso i Sir Benfro Welcome to Pembrokeshire Learning a second language, such as Welsh, makes it easier to learn a third language in the future, or even a fourth or fifth. With cultural diversity becoming more commonplace, having a Learning Welsh knowledge of Welsh and its can help improve cultural heritage can teach your child’s job your child to be more prospects. accepting of people who have a different culture or language. Studies show that learning a second language can help What is the advantage of learning Welsh for your child? for learning of Welsh advantage the is What Being able to understand the improve skills such as language written on street maths, and encourage signs and spoken on television creative thinking. shows may make them feel more comfortable, increasing their self-esteem and making them feel a bigger part of where they live. Wales is called The Welsh people are Cymru in Welsh. Celtic (central and western European) in Wales is one of origin and have their own the four countries language and cultural of the United heritage. Kingdom. Cardiff (Caerdydd in Welsh) is the capital English and Welsh of Wales, has a are the two population of official languages 346,100 of Wales. Welsh is a Celtic based language that has seen a resurgence in recent As well as the native times. There are 575,730 Welsh speakers there are individuals who speak or also between 1,500 and use Welsh, some 21% of 5,000 Welsh speakers An introduction to Wales to introduction An the total population of living in the Chubut Wales. The 2001 census region of Patagonia in also highlighted that southern Argentina. 40.8% of children ages 5 – 15 spoke Welsh. Welsh is a compulsory subject Age is no barrier to The name of the Welsh up to the age of learning. There are language television 16. almost 20,000 adults channel is S4C, which currently learning translates as Channel 4 Welsh and hundreds Wales, and started of these succeed in broadcasting in 1982. becoming fluent Welsh speakers every year. Traditional Welsh cuisine is simple, down-to-earth farmhouse cooking. Here are some examples. Cawl Cawl is a traditional Welsh stew. Welsh Cakes A delicious little cake flavoured with spice and dried fruit, baked on a griddle and Traditional Welsh food Welsh Traditional best served warm and sprinkled with sugar. A real Welsh treat. Bara Brith Bara Brith translates to ‘speckled bread’ and is a traditional Welsh fruit loaf made with tea. People in Wales and those of Welsh origin celebrate the life of their patron saint, St David, and the Welsh culture on March 1st each year. Many people pin a daffodil or leek to their clothes and some, especially children, wear traditional costumes. StDavid’s Day Most schools in Wales celebrate St David’s Day by asking the children to wear traditional costume or a red Welsh shirt. Children take part in a range of activities from singing and reciting in an Eisteddfod to folk dancing. Young children in the Foundation Phase in English-medium settings/ schools will be given an opportunity, through play/active learning, as well as story and structured activities, to acquire sufficient familiarity with Welsh to encourage further language learning and positive attitudes towards Welsh. The Welsh Language Development Area of Learning in the Foundation Phase means: • learning the language gradually and naturally through first-hand experiences • support and respect • sensitivity • praise for effort • a rich and lively environment •fun and enthusiasm. It will consist of the progressive development of children’s skills in: • Oracy (speaking and listening) • Reading •Writing. Hearing and understanding are the first important building blocks towards acquisition of any language. As a first step children should hear Welsh through incidental Welsh and Welsh rhymes, songs, commands, greetings, and simple stories in informal play situations. There should be interactive displays (including labels) that support the development of familiar concepts such as discussing parts of the body, colours, numbers and so on. Children will develop confidence through practitioner responses: praise, positive reinforcement and supportive Welsh in the Foundation Phase Foundation inthe Welsh gestures. Through structured and spontaneous opportunities and activities children should ‘explore’ books and listen to a range of Welsh stories, rhymes and poems. Children acquire and absorb Welsh through a holistic curriculum, through structured play, and through having a specific structured progressive programme. Language skills learned in one language support their development of knowledge and skills in another. Often the children will use both languages simultaneously; for instance ‘Can I have an afal please?’ or ‘Is it time for gwasanaeth now?’ At Key Stage 2, learners build on the skills, knowledge and understanding acquired during the Foundation Phase. This progress is achieved through an integrated programme of oracy, reading and writing. Learners are presented with experiences and opportunities that interrelate the requirements of the Skills and Range sections of the programmes of study. Learners speak with confidence, working as individuals and as members of a group and using a range of vocabulary, phrases, sentences and questions. The experiences presented to them include opportunities to take part in drama and role-play activities. They develop as active and responsive listeners, and experience a wide range of texts, including authentic materials, as they develop as independent and effective readers. They write in response to a range of stimuli with a growing understanding of the need to speak and write in a way that is appropriate to the purpose and audience. They work with increasing accuracy and they become reflective and evaluative in relation to their own and others’ achievements. Welsh in key stage 2 Welshstage in key There are many websites that can help you and your child with learning Welsh. For the kids! hwb.wales.gov.uk cyw.s4c.co.uk stwnsh.s4c.co.uk Astro Antics www.bbc.co.uk/wales/learning/primary/ Penigamp Welsh Websites For you! www.pembrokeshire.gov.uk/learningpembrokeshire www.saysomethinginwelsh.com www.bbc.co.uk/learnwelsh/ There are lots of Welsh songs albums and songs available on iTunes for you to download. Cwm Rhyd y Rhosyn Caneuon Cyw Cwm Rhyd y Rhosyn 2 Mi Ganaf Gân Hwyl wrth Ganu Welsh Songs for children available iTunes on children for Songs Welsh We attempt to nurture our pupils’ positive attitudes towards their Welshness through dynamic teaching and also by arranging a variety of activities to promote the language outside the classroom. Not only because we live in Wales and we should be able to have some grasp on our home language, but also because of the importance that is put on the ability to communicate in Welsh in the world of work. Reading is integral to learning a language. TOP TIPS •The most important thing you can do is to show your support towards learning Welsh from the very beginning. There are treasure troves of stories, songs and rhymes in English and Welsh. Your child will have the best of both worlds. •Encourage your child to read aloud in both languages as often as possible - when you're out shopping, in the car, or on the bus. You could read the signs in English and your child could read them in Welsh. •Encourage your child to explain in English what they’ve read in Welsh. •Praise your child in Welsh using comments such as ‘Da iawn!’ (Well done!) Reading with yourchild Welsh in with Reading Reading books studied in the Foundation Phase are available on the iBooks store to download for 49p each. Just type in ‘Tinopolis Interactive’ in the search box and look for the ‘Fflic a Fflac’ series. Here’s a simple guide to Welsh pronunciation Welsh is a language whose spelling is entirely regular and phonetic, so that once you know the rules, you can learn to read it and pronounce it without too much difficulty. Just remember that in Welsh ALL the letters are pronounced (even if sometimes it looks impossible). There are 28 letters in the Welsh Alphabet comprising 7 Vowels and 21 Consonants and 13 dipthongs There are 28 letters are: A | B | C | Ch | D | Dd | E | F | Ff | G | Ng | H | I | L | Ll | M | N | O | P | Ph | R | Rh | S | T | Th | U | W | Y C always 'hard' as in cat A as in man. Ch soft and aspirated as in the Scottish E as in bet or echo. loch or Docherty I as the ee in queen. Dd as the 'th' in the or seethe O as in lot or hot. F as the 'v' in five U as the 'i' in pita Ff as the 'f' in fight W as the 'oo' in Zoo. G always 'hard' as in goat Y has three distinct sounds: Ng as the 'ng' in finger The first is 'uh' when used as the Ll is peculiarly Welsh and difficult to Vowels definite article (y ci) describe. Form your lips and tongue to Consonants The second is similar to the Welsh u pronounce the letter L, but then blow air (byd) gently around the sides of the tongue instead of saying anything. The third is similar to the English u in Welsh pronunciation Welsh under. (yr / yn) Rh sounds as if the h comes before the r with a slight blowing out of air before All the vowels can be lengthened by the r is pronounced. the addition of a circumflex (^). Th as 'th' in think Dipthongs Ae, Ai and Au as the 'y' in my I'w and Y'w as the 'ew' in yew Aw as the 'ow' in cow Oe as the 'oy' in toy Eu and Ei as the 'ay' in pray Ow as the 'ow' in tow or low Ew is more difficult to describe.
Recommended publications
  • Ethnobiology of Georgia
    SHOTA TUSTAVELI ZAAL KIKVIDZE NATIONAL SCIENCE FUNDATION ILIA STATE UNIVERSITY PRESS ETHNOBIOLOGY OF GEORGIA ISBN 978-9941-18-350-8 Tbilisi 2020 Ethnobiology of Georgia 2020 Zaal Kikvidze Preface My full-time dedication to ethnobiology started in 2012, since when it has never failed to fascinate me. Ethnobiology is a relatively young science with many blank areas still in its landscape, which is, perhaps, good motivation to write a synthetic text aimed at bridging the existing gaps. At this stage, however, an exhaustive representation of materials relevant to the ethnobiology of Georgia would be an insurmountable task for one author. My goal, rather, is to provide students and researchers with an introduction to my country’s ethnobiology. This book, therefore, is about the key traditions that have developed over a long history of interactions between humans and nature in Georgia, as documented by modern ethnobiologists. Acknowledgements: I am grateful to my colleagues – Rainer Bussmann, Narel Paniagua Zambrana, David Kikodze and Shalva Sikharulidze for the exciting and fruitful discussions about ethnobiology, and their encouragement for pushing forth this project. Rainer Bussmann read the early draft of this text and I am grateful for his valuable comments. Special thanks are due to Jana Ekhvaia, for her crucial contribution as project coordinator and I greatly appreciate the constant support from the staff and administration of Ilia State University. Finally, I am indebted to my fairy wordmother, Kate Hughes whose help was indispensable at the later stages of preparation of this manuscript. 2 Table of contents Preface.......................................................................................................................................................... 2 Chapter 1. A brief introduction to ethnobiology......................................................................................
    [Show full text]
  • International Cuisines IHM Notes
    International Cuisines Great Britain (British Cuisine) History Although the British Empire occupied once a quarter of the world’s land, had a quarter of the globe’s population, and is responsible for the industrial revolution, its cuisine has been described as a simple and even very poor. However most of these comments have more to do with the stereotype of British food as boil meat and vegetables. This is not British food, and never has been! The climate and the fact that it is an island affected the cuisine. From the warm climate of the south, to the cooler north. Golden wheat fields, and the fat cows of Jersey England produces amongst the finest produce available anywhere in the world. During the British Empire era, ingredients and cooking concepts were brought from the European countries with which Britain interacted, as well as from as far afield as The Americas, India and Asia and were incorporated widely into British food. The Britain saw the beginnings of World Cuisine as we know it today. While Escoffier, is considered by many the "Father of modern Cuisine" it is largely forgotten that he spent a large part of his working life working in English kitchens. And that many of his best remembered recipes were created at the Savoy and Ritz hotels in London. While it is also true that World Cuisine largely passed Britain for decades after the Second World War due largely to the heavy rationing still in place well after the war ended (in fact it finally finished altogether as late as 1954).
    [Show full text]
  • Concepts of Healthy Eating Food Research: Phases I and II, 1992- 1996
    UK Data Archive Study Number 5801 Concepts of Healthy Eating Food Research: Phases I and II, 1992- 1996 Phase II: Newport, Pembrokeshire USER GUIDE ESRC Research Programme On The Nation's Diet concepts of healthy eating: a comparative anthropological investigation (phase 2) 11 Research team RATIONALE and OBJECTIVES Professor Pat Caplan These are as for Concepts of healthy eating: a comparative anthropological investigation Dr. Janice Williams (phase I). Department of Anthropology STUDY DESIGN Goldsmiths College This study was designed to complement phase 1 - which was located in an urban area - and University of London to provide comparative dara. Accordingly it was based in a small town in west Wales and London SE 14 6NW in its rural hinterland. The same research approaches and variety of methods were used as tel: +44 (0)1719197803 for phase 1. The only differences/additions were (a) to include both Welsh and English­ speaking people amongst the interviewees in the cross-section of the general population (b) Contact interview a sample of tOurists during the holiday season, and (c) arrange for local school Professor Caplan children to complete a questionnaire. Participant observation in this second phase meant joining the distinctively local associations, Duration of research including the Women's Institute, Wine Club, and Gardening Club. The researcher also February 1994 - January 1996 participated in a wide range ofevents which included food: coffee mornings/evenings, local festivals and carnivals, agricultural'shows, fairs and fetes, and fund-raising events. Matching phase 1, it is noted that patterns of diet are complex, and cannot always be correlated in any simple way with factors such as ethnicity, class, or age, although these are important.
    [Show full text]
  • Eat Your Greens, You're in Wales
    Eat your greens, you’re in Wales Wales is fast becoming a favourite destina - and a slice of Bara Brith. places to visit in Pembrokeshire from cafes tion for foodies in the British Isles and FOCUS is taking a series of trips and hotels, to castles and nature reserves. quite frankly this is not a surprise. After around Wales and examining the finest Indeed, there is something for everyone of all, Wales is home to some of the finest places to eat, stay and play. We are begin - every age, but the focus of this article is food in the world. e best restaurants in ning with a trip to South Pembrokeshire, on the green gold of Wales, the speciality the country will tempt you with a variety where it would be rude not to sample the seaweed known as laverbread. of culinary delights using local produce local greenery. So pop on your wellies, Admittedly seaweed won’t win any that is often award-winning. While in grab your bucket and spade as we head beauty contests and it does carry a reputa - Wales I urge you to sample the flavours of down to the beach and prepare to delight tion for being slimy, however seaweed has celebrated cheeses, fresh fish, fine beef, in the wonders of seaweed. some health benefits that are hard to get lamb and even wines. e country has re - South Pembrokeshire is known for its from foods that grow on land. For exam - ally come into its own where food is con - sandy beaches, craggy rocks and clear blue ple, a healthy serving of seaweed contains cerned, and you'll find there is a lot more waters, all of which make it a popular more iron than a sirloin steak.
    [Show full text]
  • A Materialist Critique of Critical Balkanologies
    A MATERIALIST CRITIQUE OF CRITICAL BALKANOLOGIES RADE ZINAIC A DISSERTATION SUBMITTED TO THE FACULTY OF GRADUATE STUDIES IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTORATE OF PHILOSOPHY GRADUATE PROGRAMME IN SOCIAL AND POLITICAL THOUGHT YORK UNIVERSITY TORONTO, ONTARIO MAY 2015 © Rade Zinaic, 2015 ABSTRACT The post-Cold War era from 1991 to the present is defined by two interrelated processes: (a) the political, social, and economic consequences of neoliberalization; and (b) a settled and universalizing cultural response to the materialities of this process. The institutional entrenchment of post-structuralist reading techniques provided a generation of critical balkanologists with the tools to successfully undo essentialist readings of the region; readings that define an era of denigrative balkanism where the causes of neoliberal war in the post- Yugoslav milieu are seen as problems of cultural invariance. Drawing on a Marxist theoretical tradition that centres the work of Teresa Ebert, I discover that these techniques are limited by an epistemology that fetishizes the “commodity” of the sign and an ontology that assumes the existence of little more than single individuals in civil society. Thus emergent and oppositional solidarities are incapable of being granted their experience. Critical balkanologies nonetheless marginalize and balkanize the physics of neoliberalism at precisely the moment of their violent ubiquity through dystopic worlds of ethereal imaginariums, impossibly complex Others or sentimental cyber-utopias – all in the place of class consciousness. Balkanism cannot be abolished via the scholastic unsettling of signs, but through intellectual accompaniment in protracted class struggles by (sub)proletarians against a capitalist mode of production that exploits and atomizes them, thus leaving them materially susceptible to nefarious conceptions of what it means to be human.
    [Show full text]
  • Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web
    Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web Sina Sajadmanesh?, Sina Jafarzadeh?, Seyed Ali Ossia?, Hamid R. Rabiee?, Hamed Haddadiy Yelena Mejovaz, Mirco Musolesi], Emiliano De Cristofaro], Gianluca Stringhini] ?Sharif University of Technology, yQueen Mary University of London zQatar Computing Research Institute, ]University College London ABSTRACT presence of celebrity chefs, have all contributed to a thriving cul- As food and nutrition occupy an increasingly prevalent space on ture and passion around food worldwide. the web, dishes and recipes shared online provide an invaluable Around the world, different cuisines are naturally intertwined mirror into culinary cultures and attitudes around the world. More with cultures, traditions, passions, and religion of individuals liv- specifically, ingredients, flavors, and nutrition information become ing in different countries and continents. Sushi, curry, kebab, pasta, strong signals of the taste preferences of individuals and civiliza- tacos – these are just examples of foods conventionally associated tions. However, there is little understanding of these palate vari- with specific countries, as are specific cuisines and ingredients. eties. In this paper, we present a large-scale study of recipes pub- Different dietary habits around the world are also closely related lished on the web and their content, aiming to understand cuisines to various health statistics, including cancer incidence [3], death and culinary habits around the world. Using a database of more rates [12], cardiovascular complications [17], and obesity [13]. than 157K recipes from over 200 different cuisines, we analyze in- Although there are many common beliefs about cuisines, recipes, gredients, flavors, and nutritional values which distinguish dishes and their ingredients, it is still unclear what types of ingredients from different regions, and use this knowledge to assess the pre- are unique in/about different countries, what factors make cuisines dictability of recipes from different cuisines.
    [Show full text]
  • Georgia Officially Becomes Member of EURAXESS
    Issue no: 1189 • SEPTEMBER 27 - 30, 2019 • PUBLISHED TWICE WEEKLY PRICE: GEL 2.50 In this week’s issue... FOCUS OPIC Commits $15 mln ON QUEEN KETEVAN Loan to JSC Liberty Bank September 26 is St. Ketevan's NEWS PAGE 2 Day. Find out why inside. PAGE 11 NATO Membership: a Georgian “To be, or not to be”? POLITICS PAGE 4 Ben Hodges: Georgia Should Be in NATO Today Image source: Goga Chanadiri Georgia Offi cially Becomes POLITICS PAGE 5 Member of EURAXESS 5G - What to Expect from BY THEA MORRISON Innovative Technology BUSINESS PAGE 7 eorgia has offi cially become a mem- ber of EURAXESS, a unique pan- Sazano Wine Cellar – European initiative delivering information and support services Tradition Continued by to professional researchers, backed Gby the European Union, member states and the 6th Generation associated countries. The relevant document was signed in Brussels SOCIETY PAGE 8 by the Minister of Education, Science, Culture and Sport of Georgia, Mikheil Batiashvili, the Director of the Shota Rustaveli National Science An Unforgettable Foundation, Zviad Gabisonia, and the Deputy Director General in DG RTD Research and Inno- Gastronomic Adventure vation at the European Commission, Patrick Child. Image source: mes.gov.ge Minister Batiashvili said that signifi cant sup- available to Georgian scientists. In fact, Georgian “In addition, there is an opportunity to par- at Restaurant Funicular port from the EU has again been reaffi rmed by science has become a member of the European ticipate in EU research projects. This is not only signing the document of Georgia’s accession to scientifi c family,” the Minister said.
    [Show full text]
  • Sample Itinerary
    4 AbergAvenny - greAt dAys out A day out in Abergavenny spend the day combining town and country pleasures on a visit to beautiful Abergavenny, the gateway to the brecon beacons national Park. With an impressive 19th Century Market Hall and some excellent shops in town, the morning will fly by quite happily. the main market day is tuesday – but there are alternative markets many days of the week – check with the visitor Information Centre (01873 853254) For those who like to take some culture with their lunch, a visit to the recently restored 12th Century Tithe Barn and Food Hall and adjacent St Mary’s Church might hit the spot. the Food Hall prides itself on its tasty, locally sourced, contemporary Welsh cuisine and you could follow coffee with a wander around the free exhibition which houses a tapestry that was hand stitched by Abergavenny residents to commemorate the millenium in 2000.. After lunch, a gentle riverside walk in Castle Meadows is always an enjoyable way to spend the afternoon. the river usk has been designated a sssI and teams with wildlife. If you are lucky you may even see one of the resident kingfishers, but providing the weather is on your side, fantastic views of the sugarloaf and blorenge mountains’ are guaranteed. Top: Cafe in Abergavenny, next take a tour around St Mary’s Church and see the unique ‘Jesse figure’ carved from a single Mon & Brec canal, Abergavenny Market hall. piece of oak in the 15th Century, it’s the only one in the u.K and probably the world.
    [Show full text]
  • Snowdonia Map and Tourist Guide
    Making the Grade – a Guide to Quality Assurance 75 Visitor Attraction Quality Assurance Scheme Eryri | Snowdonia MAKING THE GRADE – to ensure that all areas important to your visit are of the best standard. TOURIST INFORMATION CENTRES Mynyddoedd a Môr A GUIDE TO QUALITY ASSURANCE Accommodating visitors with disabilities Mountains and Coast All the accommodation featured in this higher star ratings. Is it particularly important CANOLFANNAU CROESO publication has been independently assessed not to compare Guest Accommodation ratings All Visit Wales graded properties have an so you can make your choice in confidence, against Hotel ratings as different criteria are Access Statement. This statement tells visitors in a clear, accurate and honest way how the knowing that each place to stay has been used when assessing. Conwy given a rating according to the quality and property can meet their particular needs. ˆ The advice is always to check with an CAMBRIAN COASTLINE | LLY N PENINSULA | SNOWDONIA NATIONAL PARK facilities on offer. These ratings mean that Muriau Buildings, Rose Hill Street, establishment before booking to confirm that Three symbols have been introduced to help you can be sure of standards and choose Conwy LL32 8LD the accommodation offers the services and visitors with physical impairments find the the accommodation that’s just right for you. facilities that meet your needs – they will only Access Statements of most relevance to them. T. 01492 577566 Visit Wales/AA are the only checking agents be too pleased to help. Accommodation providers have selected Make the most of your stay by using [email protected] in Wales, checking out over 5000 places.
    [Show full text]
  • Italians and Nation-Building in Wales, 1940-2010 Giudici
    Bangor University DOCTOR OF PHILOSOPHY Migration, Memory and Identity: Italians and Nation-Building in Wales, 1940-2010 Giudici, Marco Award date: 2012 Awarding institution: Bangor University Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Download date: 08. Oct. 2021 Migration, Memory and Identity: Italians and Nation-Building in Wales, 1940-2010 Marco Giudici Bangor University, 2012 Summary Despite being a numerical minority, Italians have become one of Wales’ most noticeable migrant groups, their narratives figuring prominently in Welsh popular culture and collective memory. Yet, like other ethnic minorities in Wales, they have been neglected in academic enquiry, with the history of immigration to Britain being traditionally addressed in an Anglo- centric perspective. This thesis aims to fill this academic gap and provide an original historical contribution to migration studies. In so doing, it primarily aims to disclose two under-investigated areas of investigation; firstly, small-town, rural and geographically dispersed patterns of migration and, secondly, migration to stateless nations.
    [Show full text]
  • Welsh Heritage Food and Cooking Ebook, Epub
    WELSH HERITAGE FOOD AND COOKING PDF, EPUB, EBOOK Annette Yates | 96 pages | 15 Mar 2007 | Anness Publishing | 9780754816799 | English | London, United Kingdom Welsh Heritage Food and Cooking PDF Book While cawl can be eaten all together, in some regions the broth is served first followed by the meat and vegetables. The great food traditions of Wales stretch back centuries and often reflect an alchemic talent for cooking up something memorable from meagre ingredients. Rick Stein. Read more A huge thank you to Sian and Chris for hosting a fantastic evening, enabling us to treat our clients for their support throughout the year. The village sits on an estuary where the River Conwy meets the Irish Sea, meaning freshwater and salty seawater combine to give these plump, amber- coloured meaty molluscs the edge over any of their competitors. Yorkshire Pudding. Read more about… s alt marsh lamb. Average rating 3. The Vietnamese Market Cookbook. Topics: National symbols. The magic of the coracle The history of the coracle, a one-person boat used for centuries by fishermen in Wales and beyond. Cawl was once a staple of all Welsh cooking — containing all the goodness of the land in one pot and eaten daily. David himself ate only leeks during his fasting period. Kieren McDonald marked it as to-read Jun 02, Sundays are the one day of the week where I am not preparing separate brekkies. Carol, Dorset. Julia Child. Welsh sheep are small and have a particularly delicious flavour when eaten as a lamb. The wine trail of Wales takes you on an adventure to some of the most picturesque parts of the country.
    [Show full text]
  • Manual Chapter - Cuisine (5 January 1993) H
    •· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food.
    [Show full text]