Journal of Eurasian Studies
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The Remaking of the Dacian Identity in Romania and the Romanian Diaspora
THE REMAKING OF THE DACIAN IDENTITY IN ROMANIA AND THE ROMANIAN DIASPORA By Lucian Rosca A Thesis Submitted to the Graduate Faculty of George Mason University in Partial Fulfillment of The Requirements for the Degree of Master of Arts Sociology Committee: ___________________________________________ Director ___________________________________________ ___________________________________________ ___________________________________________ Department Chairperson ___________________________________________ Dean, College of Humanities and Social Sciences Date: _____________________________________ Fall Semester 2015 George Mason University, Fairfax, VA The Remaking of the Dacian Identity in Romania and the Romanian Diaspora A thesis submitted in partial fulfillment of the requirements for the degree of Master of Arts at George Mason University By Lucian I. Rosca Bachelor of Arts George Mason University, 2015 Director: Patricia Masters, Professor Department of Sociology Fall Semester 2015 George Mason University Fairfax, VA ACKNOWLEDGEMENTS I would like to thank my thesis coordinators: Professor Patricia Masters, Professor Dae Young Kim, Professor Lester Kurtz, and my wife Paula, who were of invaluable help. Fi- nally, thanks go out to the Fenwick Library for providing a clean, quiet, and well- equipped repository in which to work. ii TABLE OF CONTENTS Page List of Tables................................................................................................................... v List of Figures ............................................................................................................... -
Food Culture, Globalization, and Nationalism: Zeppelins in the Lithuanian Imagination
FOOD CULTURE, GLOBALIZATION, AND NATIONALISM ZEPPELINS IN THE LITHUANIAN IMAGINATION Diana Mincyte University of Illinois, Urbana-Champaign The National Council for Eurasian and East European Research 2601 Fourth Avenue Suite 310 Seattle, WA 98121 NATIONAL ENDOWMENT FOR THE HUMANITIES PROGRAM Project Information* Principal Investigator: Diana Mincyte NCEEER Contract Number: 823-15n Date: December 5, 2008 Copyright Information Individual researchers retain the copyright on their work products derived from research funded through a contract or grant from the National Council for Eurasian and East European Research (NCEEER). However, the NCEEER and the United States Government have the right to duplicate and disseminate, in written and electronic form, reports submitted to NCEEER to fulfill Contract or Grant Agreements either (a) for NCEEER’s own internal use, or (b) for use by the United States Government, and as follows: (1) for further dissemination to domestic, international, and foreign governments, entities and/or individuals to serve official United States Government purposes or (2) for dissemination in accordance with the Freedom of Information Act or other law or policy of the United States Government granting the public access to documents held by the United States Government. Neither NCEEER nor the United States Government nor any recipient of this Report may use it for commercial sale. * The work leading to this report was supported in part by contract or grant funds provided by the National Council for Eurasian and East European -
A Melting Pot of Cultures
a melting pot Podlaskie – a melting pot of cultures Family-friendly Podlaskie of cultures Active leisure in Podlaskie Slow leisure in Podlaskie Podlaskie – European bisons, elks, birds and insects Water leisure in Podlaskie Marshal’s Office of the Podlaskie Region ul. Kardynała Stefana Wyszyńskiego 1, 15-888 Białystok phone +48 85 6654171 www.wrotapodlasia.pl [email protected] PODLASKIE BOLCIE SUWAŁKI 164KM Burbiszki Saskrydis Lithuanian Art Ensembles Festival Puńsk 130KM Wodziłki Barn Theatres Festival Molenna -- Old Believers’ church Józef Vaina Ethnographic Museum AUGUSTÓW 2:00 Brad, Milk and Honey Festival 6:30 6:30 Traditional Lithuanian farmstead KM Sejny 90 H H 8:30 SUWAŁKI Borderland of Arts, Cultures 2:30 1:30 4:40 Modern Art. Centre – Andrzej Strumiłło’s gallery Wigry and Nations Centre (old synagogue) Molenna – Old Believers church Camaldolese monastery complex The Maria Konopnicka Museum The District Museum H H H H Płaska Śluza Przewięź Mikaszówka OSOWIEC Studzieniczna Śluza Swoboda TWIERDZA Sanctuary of Our Lady of Studzieniczna Augustów KM Różanystok 58 Basilica of the Offering of the Holy Virgin Mary – St Mary’s Sanctuary 3:00 0:50 SUPRAŚL H H KM NOWOGRÓD 16 H 5:15 H 4:30 H KM 94 1:20 H 1:40 KRUSZYNIANY 4:30 H Collegiate Church of St Anthony – Sanctuary of Eucharistic Miracle Szyszki H Sokółka BIAŁYSTOK 1:40 KM Bohoniki 50 Stara Kamionka Mosque and mizar World Championship in Baking Potato Cake and Potato Sausage Wierzchlesie Monastery of the Annunciation of the Holy Mother of God Synagogue and 4 Museum of -
Romanian Grammar
1 Cojocaru Romanian Grammar 0. INTRODUCTION 0.1. Romania and the Romanians 0.2. The Romanian language 1. ALPHABET AND PHONETICS 1.1. The Romanian alphabet 1.2. Potential difficulties related to pronunciation and reading 1.2.1. Pronunciation 1.2.1.1. Vowels [ ǝ ] and [y] 1.2.1.2. Consonants [r], [t] and [d] 1.2.2. Reading 1.2.2.1. Unique letters 1.2.2.2. The letter i in final position 1.2.2.3. The letter e in the initial position 1.2.2.4. The ce, ci, ge, gi, che, chi, ghe, ghi groups 1.2.2.5. Diphthongs and triphthongs 1.2.2.6. Vowels in hiatus 1.2.2.7. Stress 1.2.2.8. Liaison 2. MORPHOPHONEMICS 2.1. Inflection 2.1.1. Declension of nominals 2.1.2. Conjugation of verbs 2.1.3. Invariable parts of speech 2.2. Common morphophonemic alternations 2.2.1. Vowel mutations 2.2.1.1. the o/oa mutation 2.2.1.2. the e/ea mutation 2.2.1.3. the ă/e mutation 2.2.1.4. the a/e mutation 2.2.1.5. the a/ă mutation 2.2.1.6. the ea/e mutation 2.2.1.7. the oa/o mutation 2.2.1.8. the ie/ia mutation 2.2.1.9. the â/i mutation 2.2.1.10. the a/ă mutation 2.2.1.11. the u/o mutation 2.2.2. Consonant mutations 2.2.2.1. the c/ce or ci mutation 2.2.2.2. -
Proposal to Include Duployan Script and Shorthand Format Controls in Unicode/ISO-10646
UC Berkeley Proposals from the Script Encoding Initiative Title Proposal to include Duployan script and Shorthand Format Controls in UCS Permalink https://escholarship.org/uc/item/3bc6w182 Author Anderson, Van Publication Date 2010-08-12 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Proposal to include Duployan script and Shorthand Format Controls in Unicode/ISO-10646 Document # N3895 Title: Proposal to include Duployan script and Shorthand Format Controls in UCS Source: Van Anderson Status: Approved by UTC, 2010-08-13 as document #L2/10-272r2. Action: For approval by WG2. Date: 2010-07-29, revised 2010-08-12, addenda 2010-09-16 Discussion list: Chinook in the UCS Historical Overview of the Duployan and adaptations The Duployan shorthands and Chinook script are used as a secondary shorthand for writing French, English, German, Spanish, Romanian, and as an alternate primary script for several first nations' languages of interior British Columbia, including the Chinook Jargon, Okanagan, Lilooet, Shushwap, and North Thompson. The original Duployan shorthand was invented by Emile Duployé, published in 1860, as a stenographic shorthand for French. It was one of the two most commonly used French shorthands, being more popular in the south of France, and adjacent French speaking areas of other countries. Adapted Duployan shorthands were also developed for English, German, Spanish, and Romanian. The basic inventory of consonant and vowel signs - all in the first two columns of the allocation - have been augmented over the years to provide more efficient shorthands for these languages and to adapt it to the phonologies of these languages and the languages using Chinook writing. -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
Dalmatian Cooking: Cuisine of the Slavic Mediterranean Ebook, Epub
DALMATIAN COOKING: CUISINE OF THE SLAVIC MEDITERRANEAN PDF, EPUB, EBOOK John J Goddard | 274 pages | 17 Oct 2012 | Createspace | 9781468166187 | English | United States About Croatia — Fešta - The Croatian Food & Wine Festival Brudet , brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro. It consists of several types of fish stewed with spices and red wine, and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used. Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia Slavonia and Serbia Vojvodina. In parts of Slavonia, kulen is called kulin in Ikavian accent. The meat is low-fat, rather brittle and dense, and the flavour is spicy with the hot red paprika bringing it aroma and colour, and garlic for additional spice. The original kulen recipe does not contain black pepper; its hot flavour comes from the paprika. The traditional time of producing kulen is during the pig slaughter done every autumn by most households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer. -
Gastronationalism, Globalization, Technology, and Zeppelins in the Lithuanian Imagination Diana Mincyte, New York University
Unusual Ingredients: Gastronationalism, Globalization, Technology, and Zeppelins in the Lithuanian Imagination Diana Mincyte, New York University Abstract This project focuses on a Lithuanian dish—a potato dumpling—known as the “zeppelin” to examine the construction of national food at two different historical moments—the turn of the 20th and the 21st centuries. In examining nation building as an everyday practice that is embedded in global cultural, economic, and technological transformations, this paper is an attempt to rethink a particular instance of East European nationalism beyond its current designation as agrarian, historical, and reactionary to understanding dynamic tensions surrounding its reproduction. First, I argue that the birth of national food in the 1920s and 1930s was deeply embedded in the processes of modernization and industrialization that allowed new ways to imagine the global, and, second, my research demonstrates that experiences of alterity continue to permeate national imaginaries in the Europeanising Baltics. Nationalism, food culture, modernization, history of technology, Lithuania In her recent article, Michaela DeSoucey (2010) introduces the term “gastronationalism” to denote a particular set of nation-making practices that draw on food as a medium for expressing ideas of patrimony, distinction, and collective belonging. Zooming in on foie gras as an example of French gastronationalism, DeSoucey shows how economic interests, state institutions, and local food practices converged into powerful performances of French nationalism in the context of the deepening pan-European universalism and globalization. DeSoucey goes further to suggest that, paradoxically, such food-based nation building in France itself relies on globalization of food markets and universalization of food branding claims. -
Countries of the Baltic Region in the Global Culinary Space Rakhmanov, Azat B
www.ssoar.info Countries of the Baltic Region in the Global Culinary Space Rakhmanov, Azat B. Veröffentlichungsversion / Published Version Zeitschriftenartikel / journal article Empfohlene Zitierung / Suggested Citation: Rakhmanov, A. B. (2017). Countries of the Baltic Region in the Global Culinary Space. Baltic Region, 9(2), 88-103. https://doi.org/10.5922/2079-8555-2017-2-7 Nutzungsbedingungen: Terms of use: Dieser Text wird unter einer CC BY-NC Lizenz (Namensnennung- This document is made available under a CC BY-NC Licence Nicht-kommerziell) zur Verfügung gestellt. Nähere Auskünfte zu (Attribution-NonCommercial). For more Information see: den CC-Lizenzen finden Sie hier: https://creativecommons.org/licenses/by-nc/4.0 https://creativecommons.org/licenses/by-nc/4.0/deed.de Diese Version ist zitierbar unter / This version is citable under: https://nbn-resolving.org/urn:nbn:de:0168-ssoar-53549-0 Social Geography Globalisation is creating a global culi- COUNTRIES nary space where culinary traditions of dif- OF THE BALTIC REGION ferent countries interact and compete. The author sets out to explore characteristic IN THE GLOBAL features of the culinary space of nine Baltic States as part of the global culinary space. CULINARY SPACE The author uses empirical data on the num- ber of restaurants serving different national cuisines in the main cities of the region. The 1 Baltic culinary space incorporates the A. B. Rakhmanov world’s leading cuisines (Italian, Japanese, Chinese, etc.) as well as the local cuisines of the BSR countries. The world’s leading cuisines prove to be more influential in the region than the local ones. -
Deliverable D2.1
FP7-287678 SIMPLE4ALL deliverable D2.1 Deliverable D2.1 Description of the initial version of the new front-end The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement number 287678. Participant no. Participant organisation name Part. short name Country 1 (Coordinator) University of Edinburgh UEDIN UK 2 Aalto University AALTO Finland 3 University of Helsinki UH Finland 4 Universidad Politecnica´ de Madrid UPM Spain 5 Technical University of Cluj-Napoca UTCN Romania Version 1 (02/11/2012) 1 page 1 of 41 FP7-287678 SIMPLE4ALL deliverable D2.1 Project reference number FP7-287678 Proposal acronym SIMPLE4ALL Status and Version Complete, proofread, ready for delivery: version 1 Deliverable title Description of the initial version of the new front-end Nature of the Deliverable Report (R) Dissemination Level Public (PU) This document is available from http://simple4all.org/publications/ WP contributing to the deliverable WP2 WP / Task responsible WP2 / T2.1 Editor Martti Vainio UH Editor address martti.vainio@helsinki.fi Author(s), in alphabetical order Juan Manuel Montero Mart´ınez , Mircea Giurgiu, Ruben´ San– Segundo, Antti Suni, Martti Vainio, Oliver Watts EC Project Officer Pierre Paul Sondag Abstract On of the main goals of the SIMPLE4ALL is to replace the traditional approach to text-to-speech front-end text processing with fully data-driven approaches based on machine learning and to develop unsupervised language- independent methods for linguistic representation estimation. This report describes the initial version of the lin- guistic front-end of the SIMPLE4ALL system. The system for handling non-standard words, such as abbreviation, numbers and acronyms, the system for building linguistic representations in a unsupervised fashion, and an auto- matic prosody modelling system based on word prominences are described. -
Principles of Traditional Lithuanian Cuisine
HEALTHY TRADITIONAL LITHUANIAN CUISINE, For longer than Lithuanians can remember, eating Traditional Lithuanian food in fact was quite simple, but has been an exceptional, ritualistic activity. The older certainly not unhealthy. Everyday dishes were made from generation even today sits down to eat only when the perhaps only two or three ingredients, but those ingredients entire family gathers. Lithuanians stand apart from other complemented each other. The diet was seasonal and peoples not only for their devotion to the tradition of minimalist: food was eaten in moderation, but it was filling, celebrating feast days together and sampling ritual it was tasty, and it was made as naturally as possible. These dishes together, but also for their authentic culinary nutritional principles were shaped by religious convictions, wisdom. The knowledge of what, with what, how, Church precepts, and, most how much, and when to eat was passed down from important of all, traditions. generation to generation and depended on the skills of Lithuanians paid particular the housewife as well as the peculiarities of a given region. attention to traditions. The five ethnographic regions of Lithuania are each proud of their respective dishes: the aukštaičiai with their pancakes, curd products and pastries, the dzūkai with their dishes made from mushrooms, buckwheat and potatoes, the suvalkiečiai with their skilandis (a type of sausage), vėdarai (kishka) and sweet soups, the žemaičiai with their kastinys (a type of thick cream), European crayfish and porridge, and, last but certainly not least, the seaside dwellers with their fish. The postwar shortages of meat, grain and vegetables compelled housewives to find alternatives to customary food. -
13. Traditional Lithuanian Cuisine Task 1
13. TRADITIONAL LITHUANIAN CUISINE TASK 1. Match the pictures with the names of the food/drink. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. black bread / branch cake / cold beetroot soup / curd cheese / herring mead / mushroom soup / potato dumplings stuffed with meat / potato pancakes grated potato cake / potato sausages / smoked bacon / stuffed cabbage rolls TASK 2. Do the quiz. 1. Which grain is used for baking black bread? 2. Which mushroom is called “the king of mushrooms”? 3. What is used as a traditional filling for potato dumplings and cabbage leaf rolls? 4. Which dairy product is used to make sauces for most potato dishes? 5. Which traditional Lithuanian bakery product is usually served in Lithuania on festive occasions? 6. Which traditional Lithuanian strong drink is made with honey? 7. Which traditional drink is brewed in Lithuania? 8. How many dishes are traditionally served on Christmas Eve? 9. Which product is not to be served on Christmas Eve? 10. What do you call the period when a person abstains from meat and dairy products? 11. What traditional products are used to welcome the bride and groom after the wedding ceremony? TASK 3. Match the name of the traditional food/drink with its description. 1. Babka - a non-alcoholic drink made by the natural fermentation of wheat, rye, or barley bread. 2. Gira - a pig stomach stuffed with minced meat, which is cold-smoked and matured. 3. Kastinys - a traditional buckwheat pie baked in Dzūkija / Southern Lithuania. 4. Kibinai - pastries with mutton and onions, a Karaite dish.