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This is the pronunciation key for IPA transcriptions of Standard German on Wikipedia. It provides a set of symbols to represent the pronunciation of Standard German in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
The phonology of Standard German is the standard pronunciation or accent of the German language. It deals with current phonology and phonetics as well as with historical developments thereof as well as the geographical variants and the influence of German dialects .
Bonifaz – a soft, white mold cheese. [5] [6] [7] Butterkäse – translated as "butter cheese" in German, it is a semi-soft, cow's milk cheese that is moderately popular in Germanic Europe, and occasionally seen throughout the rest of the world.
The charts below show the way in which the International Phonetic Alphabet (IPA) represents Swabian, Low Alemannic, High Alemannic and Highest Alemannic German pronunciations in Wikipedia articles. For a guide to adding IPA characters to Wikipedia articles, see Template:IPA and Wikipedia:Manual of Style/Pronunciation § Entering IPA characters .
German words which come from Latin words with c before e, i, y, ae, oe are usually pronounced with (/ts/) and spelled with z. The letter q in German only ever appears in the sequence qu (/kv/), with the exception of loanwords, e.g., Coq au vin or Qigong (which is also written Chigong). The letter x (Ix, /ɪks/) occurs almost exclusively in ...
Zurich German (natively Züritüütsch [ˈtsyrityːtʃ] ⓘ; Standard German: Zürichdeutsch) is the High Alemannic dialect spoken in the Canton of Zurich, Switzerland. Its area covers most of the canton, with the exception of the parts north of the Thur and the Rhine , which belong to the areal of the northeastern (Schaffhausen and Thurgau ...
Liptauer prepared with quark cheese. It is a part of the regional cuisines of Slovakia (as Šmirkás, a form of the German Schmierkäse for cheese spread), Hungary (kőrözött), [4] Austria (Liptauer), Slovenia (liptaver), Serbia (urnebes salata, "chaos salad"), Croatia, Albania (liptao), Italy (especially in the province of Trieste), and Romania (especially in Transylvania, where it ...
Bleu d'Auvergne (French: [blø dovɛʁɲ]) is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. [1] It is made from cow's milk, [2] and is one of the cheeses granted the Appellation d'origine contrôlée from the French government.