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Culinary linguistics, a sub-branch of applied linguistics, is the study of food and language across various interdisciplinary fields such as linguistic, anthropology, sociolinguistics, and consumption politics and globalisation.
A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific region, country [2] or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide.
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By heart (or off by heart) probably calques Middle French par cœur [9]; Governor-General calques Gouverneur Général [10] [failed verification]; Free verse calques vers libre [11]
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
There is no consensus on how some academic disciplines should be classified (e.g., whether anthropology and linguistics are disciplines of social sciences or fields within the humanities). More generally, the proper criteria for organizing knowledge into disciplines are also open to debate.
Rum-based beverages are popular on the islands. [2] Since the Bahamas consist of a multitude of islands, notable culinary variations exist. Bahamian cuisine is somewhat related to that of the American South, with dishes held in common such as "fish 'n' grits". [3] A large portion of Bahamian foodstuffs are imported (cf. economy of the Bahamas). [3]
Each language is assigned a two-letter (set 1) and three-letter lowercase abbreviation (sets 2–5). [2] Part 1 of the standard, ISO 639-1 defines the two-letter codes, and Part 3 (2007), ISO 639-3 , defines the three-letter codes, aiming to cover all known natural languages , largely superseding the ISO 639-2 three-letter code standard.