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The Gunaikurnai or Gunai/Kurnai (/ ˈ ɡ ʌ n aɪ k ɜːr n aɪ / GUN-eye-kur-nye) language, also spelt Gunnai, Kurnai, Ganai, Gaanay, or Kurnay / ˈ k ɜːr n aɪ / KUR-nye) is an Australian Aboriginal dialect cluster of the Gunaikurnai people in Gippsland in south-east Victoria. Bidawal was either a divergent dialect or a closely related ...
Modern Han Chinese consists of about 412 syllables [1] in 5 tones, so homophones abound and most non-Han words have multiple possible transcriptions. This is particularly true since Chinese is written as monosyllabic logograms, and consonant clusters foreign to Chinese must be broken into their constituent sounds (or omitted), despite being thought of as a single unit in their original language.
the Gunaikurnai people have rights to access and use Crown land for traditional purposes within existing laws. These uses can include hunting, fishing, camping, and gathering. funding to be provided to the Gunaikurnai for the purposes of managing their affairs, for investment in economic development and strengthening of their cultural identity ...
In China, letters of the English alphabet are pronounced somewhat differently because they have been adapted to the phonetics (i.e. the syllable structure) of the Chinese language. The knowledge of this spelling may be useful when spelling Western names, especially over the phone, as one may not be understood if the letters are pronounced as ...
Brataualung language is a variety of what is generally classified as Gunai, which itself is classified by Robert M. W. Dixon as Muk-thang According to Alfred William Howitt, the Brataualung, together with the Braiakaulungl and Tatungalung all spoke dialects of Nulit and Nulit, Muk-thang and the Thangquai spoken by the Krauatungalung were mutually unintelligible.
Language links are at the top of the page across from the title.
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. [10]
Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae). [4] As a condiment , jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal ) is commonly served as a dipping sauce with pork dishes ( bossam , jokbal , samgyeopsal ...