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Journal articles on the topic 'Cuisine – Langage'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Hamel, Jean-François. "Politiques de Saturne." Dossier 38, no. 1 (2013): 85–99. http://dx.doi.org/10.7202/1013450ar.

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Cet article propose une lecture de la figure d’Hamlet chez Jacques Ferron et Hubert Aquin, depuis leurs contributions à la revue Parti pris, au mitan des années 1960, jusqu’aux textes crépusculaires que sont Du fond de mon arrière-cuisine et Neige noire. En s’appropriant le personnage mythique de la tragédie de Shakespeare, Ferron et Aquin placent leur engagement sous le signe de Saturne, divinité traditionnellement associée à la mélancolie. Chez l’un et l’autre, les apparitions du prince illustrent en effet une politique de la littérature fortement ambivalente, qui entrelace le mort et le vif

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2

Pennington, Jean A. T. "Cuisine." Terminology 3, no. 1 (1996): 155–69. http://dx.doi.org/10.1075/term.3.1.08pen.

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Cuisine, the culinary/cultural identity of foods, is one of the descriptive facets (characteristics) included in the International Interface Standard for food databases. The interface was developed to help standardize food descriptive terms and facilitate computerized retrieval and exchange of information from food-related databases. The terms of the cuisine facet may help identify and characterize some foods in databases and allow for specific retrievals of information from those databases. A hierarchy of cuisine terms (i.e., broader and narrower terms) was developed on the basis of informati

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3

Martynuska, Małgorzata. "Cultural Hybridity in the USA exemplified by Tex-Mex cuisine." International Review of Social Research 7, no. 2 (2017): 90–98. http://dx.doi.org/10.1515/irsr-2017-0011.

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AbstractThe article concerns the hybrid phenomenon of Tex-Mex cuisine which evolved in the U.S.-Mexico borderland. The history of the U.S.-Mexican border area makes it one of the world’s great culinary regions where different migrations have created an area of rich cultural exchange between Native Americans and Spanish, and then Mexicans and Anglos. The term ‘Tex-Mex’ was previously used to describe anything that was half-Texan and half-Mexican and implied a long-term family presence within the current boundaries of Texas. Nowadays, the term designates the Texan variety of something Mexican; i

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Hsieh, Yu-Lun, Yung-Chun Chang, and Wei-Yu Chang. "Social Media Mining for an Analysis of Nutrition and Dietary Health in Taiwan." Nutrients 13, no. 6 (2021): 1778. http://dx.doi.org/10.3390/nu13061778.

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Dining is an essential part of human life. In order to pursue a healthier self, more and more people enjoy homemade cuisines. Consequently, the amount of recipe websites has increased significantly. These online recipes represent different cultures and cooking methods from various regions, and provide important indications on nutritional content. In recent years, the development of data science made data mining a popular research area. However, only a few researches in Taiwan have applied data mining in the studies of recipes and nutrients. Therefore, this work aims at utilizing machine learni

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5

Jurado, Alfredo Tenoch Cid. "The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas." Semiotica 2016, no. 211 (2016): 247–69. http://dx.doi.org/10.1515/sem-2016-0108.

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AbstractThe objective of this study is to provide insight into culinary systems. Each culture expresses its own identity through the way in which it transforms food into an elaborated cuisine. The phases of a cooking process start with the choice of ingredients, their preparation, their processing, how they are served, and how they are eaten. Each of these phases makes it possible to understand the semiotic and social behavior of a human group in the moment they choose to prepare and eat a particular food. Therefore, this article contains a contrastive analysis of how Mexican, Texan, and Itali

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6

Sidorova, Olga G. "The Imperial Cuisine." Vestnik Tomskogo gosudarstvennogo universiteta. Filologiya, no. 61 (October 1, 2019): 226–36. http://dx.doi.org/10.17223/19986645/61/13.

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Sknarev, Dmitry. "Language Tools for Creating Image in Online Advertising (On the Material of Sites of Slavic cuisine Restaurants)." International Journal of Psychosocial Rehabilitation 24, no. 5 (2020): 4791–804. http://dx.doi.org/10.37200/ijpr/v24i5/pr2020191.

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8

Kuake, James B., and Steffanie G. Kuake. "Culture Indulgence: Communicating in the Language of Nyonya Cuisine." International Journal of Culture and History (EJournal) 3, no. 3 (2017): 190–97. http://dx.doi.org/10.18178/ijch.2017.3.3.099.

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9

Fais-Leutskaia, O. "Vulgar Language in the Realm of Sicilian Traditional Cuisine." Etnograficheskoe obozrenie, no. 2 (April 2019): 61–77. http://dx.doi.org/10.31857/s086954150004880-8.

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10

Nalibow, Kenneth L., Anne Volokh, and Mavis Manus. "The Art of Russian Cuisine." Slavic and East European Journal 30, no. 3 (1986): 468. http://dx.doi.org/10.2307/307918.

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11

Coşkun, Hasan. "A lesson design of the subject of local cuisine as a course unit in language teaching." Journal of Education Culture and Society 12, no. 1 (2021): 479–503. http://dx.doi.org/10.15503/jecs2021.1.479.503.

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Aim. In Turkey, German ranks second after English as a foreign language in private courses, schools, and universities. There is an important relation between the selection of the subject of German courses, i.e., the detailed planning of the courses, and the implementation of the appropriate method. In this research, the subject of cuisine was planned for teaching German at universities. The purpose of this research is the preparation, implementation and evaluation of a sample lesson focused on the selection of the subject of cuisine for German courses taught in the universities. Methods. This

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12

Braud, Valérie. "Recettes de cuisine en cours de langue." Recherche et pratiques pédagogiques en langues de spécialité - Cahiers de l APLIUT, Vol. XXIV N° 3 (October 15, 2005): 127–33. http://dx.doi.org/10.4000/apliut.2846.

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13

Przymuszała, Lidia, and Dorota Świtała-Trybek. "The Concept of Lexicon Devoted to Silesian Culinary Art." Studia Etnologiczne i Antropologiczne 19 (July 18, 2019): 46–62. http://dx.doi.org/10.31261/seia.2019.19.04.

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As far as Silesia is concerned the language and cuisine constitute fundamental and distinguishing factors of the Silesian ethnic group, they are the determinants of cultural identity and the symbol of cultural identification. The concept of perceiving the culinary art from two perspectives, cultural and linguistic one, was born taking the above into account. Culinary art, as a component of culture understood in a broad manner, serves as a significant element of the language system as well. It plays a crucial culture-forming role in human life and it has certain position in the semantic structu

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14

Presenza, Angelo, and Antonio Messeni Petruzzelli. "Haute cuisine and country of origin." British Food Journal 122, no. 1 (2019): 136–50. http://dx.doi.org/10.1108/bfj-06-2019-0427.

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Purpose The purpose of this paper is to shed new light on the role of country of origin (COO) for the competitiveness of luxury restaurants. The main goal is to understand how an haute cuisine (HC) chef can develop a personal cooking style and language based on the exploitation of COO in such a highly institutionalized field. Design/methodology/approach A single case study methodology is applied based on the analysis of the Italian HC chef Niko Romito. Findings Findings of this paper highlight the existence of pervasive use of strategies based on the search, recombination and codification of p

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15

Abrate, Jayne E. "French Cuisine in the Classroom: Using Culture to Enhance Language Proficiency." Foreign Language Annals 26, no. 1 (1993): 31–37. http://dx.doi.org/10.1111/j.1944-9720.1993.tb01148.x.

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16

Benzitoun, Christophe, and Gilles Corminboeuf. "Liaisons « non marquées » de constructions verbales : cuisine et dépendances." Langages 200, no. 4 (2015): 87. http://dx.doi.org/10.3917/lang.200.0087.

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17

Higman, B. W. "Cookbooks and Caribbean cultural identity : an English-language hors d'oeuvre." New West Indian Guide / Nieuwe West-Indische Gids 72, no. 1-2 (1998): 77–95. http://dx.doi.org/10.1163/13822373-90002600.

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Analysis of 119 English-language cookbooks (1890-1997) published in or having to do with the Caribbean. This study of the history of cookbooks indicates what it means to be Caribbean or to identify with some smaller territory or grouping and how this meaning has changed in response to social and political developments. Concludes that cookbook-writers have not been successful in creating a single account of the Caribbean past or a single, unitary definition of Caribbean cuisine or culture.

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18

Palchevska, Oleksandra. "LINGVOCULTURAL NATURE OF THE VERNACULAR NAMES OF AUTHENTIC DISHES IN ENGLISH, UKRAINIAN, FRENCH AND POLISH LANGUAGES OF THE XIXTH CENTURY." Scientific Journal of Polonia University 36, no. 5 (2019): 96–102. http://dx.doi.org/10.23856/3611.

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The article deals with the study of nominative units designating authentic dishes and drinks in the 19th century vernacular of the Ukrainian, English, French and Polish languages as well as the features revealing their linguistic and cultural specificity. The relevance of such research is determined by the lack of comprehensive studies of the gluttony phenomenon of in the Ukrainian, English, French and Polish languages, as well as the need to delineate the linguosemiotic and linguocultural parameters of the 19th century glutonic names. The author reveals the meaning of the term "nominative uni

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19

Korbmacher, Tatiana V. "THE INFLUENCE OF THE FOREIGN LANGUAGE ENVIRONMENT ON THE RUSSIAN GERMANS' CUISINE." Bulletin of the South Ural State University series Linguistics 15, no. 3 (2018): 57–60. http://dx.doi.org/10.14529/ling180309.

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20

Tambor, Jolanta. "Foreign cuisine in Poland. Adapting names and dishes." Acta Universitatis Lodziensis. Kształcenie Polonistyczne Cudzoziemców 27 (December 23, 2020): 241–65. http://dx.doi.org/10.18778/0860-6587.27.13.

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One of the more interesting layers of vocabulary in Polish are lexical items related to cuisine, sometimes, though rarely, referred to as gastronyms. In this text I intend to mainly discuss the names which exist at the crossroads of languages and cultures, as I believe they may, often after various transformations and adaptations, constitute Polish culturemes. I consider them distinctive indicators of a culture. Those include not only bigos [sour cabbage stew], pierogi and schabowy [pork chop], but also fasolka po bretońsku [“Breton beans”, beans, bacon and sausage in tomato sauce] and śledź p

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21

Margarito, Mariagrazia. "Cuisines identitaires : remémoration et déclaration d'identité." Éla. Études de linguistique appliquée 150, no. 2 (2008): 245. http://dx.doi.org/10.3917/ela.150.0245.

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22

Lyssenko, Catherine. "Peculiarities of Etymology and Lexical Structure of English Brand Names of Dishes." PROBLEMS OF SEMANTICS, PRAGMATICS AND COGNITIVE LINGUISTICS, no. 38 (2020): 128–40. http://dx.doi.org/10.17721/2663-6530.2020.38.09.

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The article considers such aspects of modern English vocabulary as the names of culinary dishes, food consumption and the history of their names. In modern conditions of intercultural communication the formation, strengthening of intercultural relations, specific features of each language come to the fore. Food itself is one of the main manifestations of cultural relationships today. That is why the study of various aspects of gastronomic discourse, which are influenced by different national cuisines in our rapidly changing modern world, is gaining new impetus. Under the gastronomic discourse

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23

Lyssenko, Catherine. "Peculiarities of Etymology and Lexical Structure of English Brand Names of Dishes." PROBLEMS OF SEMANTICS, PRAGMATICS AND COGNITIVE LINGUISTICS, no. 38 (2020): 128–40. http://dx.doi.org/10.17721/2663-6530.2020.38.09.

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The article considers such aspects of modern English vocabulary as the names of culinary dishes, food consumption and the history of their names. In modern conditions of intercultural communication the formation, strengthening of intercultural relations, specific features of each language come to the fore. Food itself is one of the main manifestations of cultural relationships today. That is why the study of various aspects of gastronomic discourse, which are influenced by different national cuisines in our rapidly changing modern world, is gaining new impetus. Under the gastronomic discourse

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24

Laizāns, Mārtiņš. "Dinner with Mock Faustus: Multilingual Cuisine Cooks the Identity." Interlitteraria 26, no. 1 (2021): 122–36. http://dx.doi.org/10.12697/il.2021.26.1.9.

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Phenomena related to gastronomy form an important part of both individual and collective identities. The gastronomical dimensions of literature can often be perceived as a commentary on the political, historical and societal, going beyond just the food. As cuisines are becoming more mixed globally, languages describing gastronomical scenes in literature are also becoming more multilingual. The novel Mock Faustus (1973), by the Latvian writer Marģers Zariņš, fuses the gastronomical and the multilingual to the extreme, producing a utopian linguistic hybrid of the Latvian language to which

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25

Cruickshank, Ruth. "Accounting for Taste: The Triumph of French Cuisine." French Studies LX, no. 1 (2006): 166–67. http://dx.doi.org/10.1093/fs/kni368.

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26

Vorontsova, Irina I. "LINGUISTIC CREATIONS OF GASTRO DIPLOMACY IN THE DISCOURSE OF CREATIVE ECONOMY." RSUH/RGGU Bulletin. Series Psychology. Pedagogics. Education, no. 3 (2020): 78–86. http://dx.doi.org/10.28995/2073-6398-2020-3-78-86.

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The article attempts to argue the importance of understanding the use of gastro diplomacy as a new driving force for economic development in the creative economy and the experience economy and, accordingly, signs of “cuisine” in the economic picture of the world. Allusions to the novel by Francois Rabelais “Gargantua and Pantagruel” and the research of M.M. Bakhtin awaken the comprehension of linguistic freedom of gastroeconomic discourse. Examples of English-language gastronomic chronos in economic discourse, presented in compound linguistic nominations and considered in a socio-economic cont

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27

Setyawati, Nanik, Riyadi Santosa, Sumarlam Sumarlam, and Dwi Purnanto. "Linguistics Devices’ Appreciation in Semarang’s Online Cuisine Advertisement Text." Ethical Lingua: Journal of Language Teaching and Literature 7, no. 2 (2020): 271–80. http://dx.doi.org/10.30605/25409190.216.

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Persuasive communication can be found in advertisement language. Creating advertisement that attractive, right on target, and effective in attracting potential customers, is a must to win the competition. An advertisement must be able to present everything that is smart, innovative, and must also be different in a unique sense compared to the others. This article specifically explores the appreciation devices in Semarang’s cuisine advertisement text phasing on the internet. Appreciation is one of the choices from the attitude aspects that part of appraisal system. Data in the form of attitudin

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Cusack, Igor. "African cuisines: Recipes for nationbuilding?" Journal of African Cultural Studies 13, no. 2 (2000): 207–25. http://dx.doi.org/10.1080/713674313.

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Rath, Eric C. "Reevaluating Rikyū: Kaiseki and the Origins of Japanese Cuisine." Journal of Japanese Studies 39, no. 1 (2013): 67–96. http://dx.doi.org/10.1353/jjs.2013.0022.

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Merry I. White. "Modern Japanese Cuisine: Food, Power and National Identity (review)." Journal of Japanese Studies 34, no. 2 (2008): 406–10. http://dx.doi.org/10.1353/jjs.0.0025.

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31

Isakova, A. A. "THE ‘KOMI NATIONAL CUISINE’ CONCEPT IN THE RUSSIAN-LANGUAGE NEWSPAPER DISCOURSE OF THE KOMI REPUBLIC." Kognitivnye Issledovaniya Yazyka 25 (2016): 190–95. http://dx.doi.org/10.20916/2071-9639-2016-25-190-195.

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Hidayat, Zinggara. "Asian Youth Cultural Expression, Creativity, and Innovation on YouTube." Jurnal ILMU KOMUNIKASI 14, no. 1 (2017): 1. http://dx.doi.org/10.24002/jik.v14i1.1178.

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Groups and intercommunity interactions form global society. This study aims to describe the global aspect in the local cultural expression or vice-versa on YouTube videos. The cultural expressions include language, dress, cuisine, festivals and leisure creativities, social customs and lifestyle. Qualitative descriptive approach is used to analyze ten videos made by Southeast Asian young people. This research found that the locality expression goes global. Cultural expressions communicate the cross-cultural understanding especially in mainland, peninsula, and islands. This youth creativity desc

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Fuller, Dorian Q. "Ceramics, seeds and culinary change in prehistoric India." Antiquity 79, no. 306 (2005): 761–77. http://dx.doi.org/10.1017/s0003598x00114917.

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Cuisine, argues the author, is like language – it can be adopted, adapted or modified through time. The evidence from actual words for food is also used, together with seed assemblages and types of pottery to chronicle changing food cultures in Neolithic and later India. While some new food ideas (like African millets) were incorporated into existing agricultural practice as substitute crops, others such as the horsegram and mungbean appear to have moved from south to north with their pots (and probably the appropriate recipes) as a social as well as a dietary innovation.

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al-Qattan, Najwa. "WHEN MOTHERS ATE THEIR CHILDREN: WARTIME MEMORY AND THE LANGUAGE OF FOOD IN SYRIA AND LEBANON." International Journal of Middle East Studies 46, no. 4 (2014): 719–36. http://dx.doi.org/10.1017/s0020743814001032.

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AbstractThis article explores the experience of the Great War in Syria and Lebanon with a specific focus on the famine that, combined with other wartime calamities, decimated the civilian population. Using food as its primary register, it looks at a wide range of largely untapped Syrian and Lebanese poems,zajal, plays, novels, memoirs, and histories written over the course of the 20th century, in order to illuminate the experiential dimensions of the civilians’ war and to delineate some of the discourses that structured it. More specifically, it argues that the wartime famine in Syria and Leba

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35

Seedhouse, Paul, Anne Preston, Patrick Olivier, et al. "The French Digital Kitchen." International Journal of Computer-Assisted Language Learning and Teaching 3, no. 1 (2013): 50–72. http://dx.doi.org/10.4018/ijcallt.2013010104.

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This paper reports on the French Digital Kitchen, a design-based project which drew on digital sensor technology to take the principles of Task-Based Language Teaching (TBLT) out of the classroom and into the real-world environment of a kitchen. The project aimed to produce a situated language learning environment where learners could learn aspects of French language and cuisine whilst performing a real-world task. The article describes the blend of TBLT, human-computer interaction (HCI) and user-centred design (UCD) principles the authors adopted in constructing and trialling the kitchen, usi

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Lane, Christel. "Reverse cultural globalization: The case of haute cuisine in one global city." Poetics 75 (August 2019): 101350. http://dx.doi.org/10.1016/j.poetic.2019.02.001.

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Winkler-Ebner, David. "Kavalierstour: Kulturkontakte und Fremdheitserfahrungen." historia.scribere, no. 10 (June 19, 2018): 291. http://dx.doi.org/10.15203/historia.scribere.10.114.

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The following seminar-paper is about the Grand Tour of European nobleman in the early modern period. It will examine, which cultural aspects were primarily perceived by the travelers and which evidences of feelings of “strangeness” or “otherness” appear in their travel reports. As will be shown, the travelers paid a lot of attention to architecture and historiography, but there is hardly any evidence of feelings of otherness regarding these topics, whereas language, clothing and cuisine are hardly ever mentioned but if they are, it always happens in a context, in which the travelers experience

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Klimova, Ksenia. "Language as the main element of the ethnic identity of the Pontic Greeks in the cyber space." Centre of Linguocultural Research Balcanica. Proceedings of Round Tables, no. 6 (2018): 106–19. http://dx.doi.org/10.31168/2619-0842.2018.8.

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The paper makes an attempt to research the consolidating ethnic communities in popular social networks on the example of the “Vkontakte” network. The main elements of the basic ethnic identity of the Pontic Greeks in the social media publics are the ethnic language (Modern Greek or Pontic dialect), music and dances, specific dishes of national cuisine, religion, and characteristics of the family-clan organization. The Pontic dialect is used to create the most popular memes. The language choice for a meme depends on the specific features of the image used as a basis. A large number of young sub

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Kondratenko, Nataliia. "STEREOTYPICAL PERCEPTION OF TOKENS OF THE THEMATIC GROUP «ITALIAN FOOD» BY NATIVE SPEAKERS OF THE UKRAINIAN LANGUAGE." Odessa National University Herald. Series: Philology 25, no. 2(22) (2020): 44–50. http://dx.doi.org/10.18524/2307-8332.2020.2(22).235167.

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The article considers the nominations of dishes and drinks of Italian cuisine, which are popular in Ukraine and have appropriate names in the Ukrainian language. The study presents the results of a linguistic experiment, which was stimulated by the phrase - the nomination of the lexical-semantic group "Italian food". The complex of received tokens is singled out, the character of semantic connections and the main semantic groups of nominations are determined, and also the peculiarities of informants' perception of the concept of "Italian food" are traced, which included both food and drink nom

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Rossi-Gensane, Nathalie, and Mathieu Goux. "Discours programmateurs : le cas des recettes de cuisine en français classique et en français moderne." Langue française N°206, no. 2 (2020): 95. http://dx.doi.org/10.3917/lf.206.0095.

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Reynolds, Barry Lee. "Troublesome English translations of Taiwanese dishes." English Today 32, no. 2 (2016): 15–23. http://dx.doi.org/10.1017/s026607841500067x.

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Almost every Taiwanese university has some form of an English Department, some with straightforward names (e.g., Department of English) and some with ambiguous names (e.g., Department of Applied Languages). The so-called ‘Applied Courses’ are in fact English for Specific Purposes (ESP) courses covering a range of Business and Tourism topics. While pursuing my doctorate I taught these courses as an adjunct lecturer in several universities. This experience continuously reaffirmed suspicions that one particular aspect of English language education was being neglected in Taiwanese secondary and te

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Bonniol, Jean-Luc. "Cuisines/identités. Edited by Daniel Baggioni and Jean-Claude Carpanin Marimoutou." Journal of Pidgin and Creole Languages 10, no. 1 (1995): 177–85. http://dx.doi.org/10.1075/jpcl.10.1.12bon.

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Vadász, Viola. "Culinary traditions as key elements of cultural, educational and linguistic heritage transfer within the Israeli Hungarian community." Hungarian Educational Research Journal 10, no. 3 (2020): 296–313. http://dx.doi.org/10.1556/063.2020.00026.

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AbstractThis research was carried out in the framework of a larger qualitative study within the Hungarian community in Israel. The original aim was to identify and describe the appearance of the Hungarian language in the Israeli linguistic landscape. However, in the meantime, it became very clear that the existence and characteristics of the Hungarian community and the language they use is strongly connected to food and its position in the ancestral heritage. From that point, we aimed to show what it means to be Hungarian in Israel when it comes to cuisine and food as well as how culinary trad

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Sundari, Wiwiek. "Javanese Culture Maintenance at Dhoplang Traditional Culinary Market, Wonogiri, to Support Plasticless Society." E3S Web of Conferences 202 (2020): 07023. http://dx.doi.org/10.1051/e3sconf/202020207023.

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As part of their creation as social creature, culture represents human being complex system of thought and practice. When people –as their creator– leave a culture, it becomes history. To maintain a culture, people should continuously use and keep them in their daily life as their cultural identity and part of their civilization. This research shows how a particular Javanese community keep their culture by holding a Javanese traditional culinary market at Dhoplang, Wonogiri, exposing Javanese traditional cuisine, clothing, language and local wisdom of environment friendly by using various leav

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Danesi, Marcel. "A note on the meanings of junk food." Semiotica 2016, no. 211 (2016): 127–37. http://dx.doi.org/10.1515/sem-2016-0094.

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AbstractJunk food is an anomaly when it comes to historical traditions of cuisine. It emerges in the context of youth culture in America in the model part of the twentieth century but soon morphs into a type of food eaten by people of any age. This transformation of its meaning is part of a symptomatology inherent in consumerist cultures, whereby objects of any kind (including food) are produced quickly, cheaply, and faddishly, reflecting a discontinuity with historical traditions. The semiotic analysis of fast food corroborates Barthes’s critique of consumerism as a culture of commodification

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Kočan Šalamon, Kristina. "Translating Culture: Contemporary African American Poetry." ELOPE: English Language Overseas Perspectives and Enquiries 12, no. 2 (2015): 211–24. http://dx.doi.org/10.4312/elope.12.2.211-224.

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The paper interrogates cultural specifics of contemporary African American poetry and exhibits translation problems when translating this poetic work. African American writers have always included much of their cultural heritage in their writing and this is immediately noticed by a translator. The cultural elements, such as African American cuisine, attire and style in general, as well as spiritual and religious practices, often play a significant role for African American poets who are proclaiming their identity. Moreover, the paper presents the translation problems that emerge when attemptin

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K, Khyati, Joel Johnson, and Vandita Mohta. "Cultural Intelligence as a Mediating Factor among International Students Adaptability in India." Ushus Journal of Business Management 19, no. 4 (2020): 49–73. http://dx.doi.org/10.12725/ujbm.53.5.

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In this paper,the authors have analysed the problemsfaced by foreign students in India while adapting to theIndian academic and work environment. For conductingthe research, numerous international students from Christ(Deemed to be University), Bangalore were interviewed,and the problems faced by them were documented. TheLikert scale has been used to measure Cognitive,Emotional and Physical CQ of both Indian andinternational students. The paper has been curated inacase study approach through primary research whichforms as a base for understanding the situation of foreignstudents in India and re

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Matevosyan, Armine, and Manana Dalalyan. "Armenian Culture from the Semiotic Perspective." Armenian Folia Anglistika 12, no. 2 (16) (2016): 133–38. http://dx.doi.org/10.46991/afa/2016.12.2.133.

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The present paper goes along the lines of Semiotics, a branch of linguistics. It studies the system of signs which takes the form of words, images, sounds, gestures and objects. Through the usage of signs we represent the linguocultural aspect of our knowledge, ethnic traditions and folklore. The interest we take in the paper is the study of signs and symbols in Armenian culture. Culture, including miniature paining, singing, dancing, architecture and cuisine, may involve any sphere of Armenian identity. Signs and symbols that constitute language and culture are constructed through verba

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Beckerleg, Susan. "From Ocean to Lakes: Cultural Transformations of Yemenis in Kenya and Uganda." African and Asian Studies 8, no. 3 (2009): 288–308. http://dx.doi.org/10.1163/156921009x458127.

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Abstract Migration from Yemen to East Africa has been occurring for centuries and continued well into the twentieth century. Since the European explorations of the nineteenth century the term 'Arab-Swahili', as distinguished from 'African', has been in use. The ways that Yemenis have both adopted and changed Swahili culture in Kenya are outlined in this paper. Most Yemeni migrants who settled in Uganda passed through Mombasa, acquiring some knowledge of the Swahili language en route. However, the Yemenis of Uganda are not Swahili, despite using the Swahili language as a major medium of communi

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Tang, Ping, Kelin Quan, and Jianbin Zhu. "The Construction of China’s Images through Multimodal Metaphor: A Case Study of China-related BBC Documentaries." Theory and Practice in Language Studies 10, no. 9 (2020): 1044. http://dx.doi.org/10.17507/tpls.1009.05.

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Complementing three theoretical frameworks, conceptual metaphor theory (Lakoff and Johnson 1980) and critical metaphor analysis (Charteris-Black 2004; Musolff 2006, 2016) and multimodality from a cognitive viewpoint (Forceville and Urios-Aparisi 2009; Perez-Sobrina 2017), this study addresses the topic of China’s images unfolded in six BBC documentaries that are related to Chinese economy, social life, education, history, folklore, and cuisine respectively. This paper analyzes in detail how the theme metaphors are manifested multimodally through verbal, visual and aural modes and sub-modes wit

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