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Mano (Tagalog: pagmamano) is an "honouring-gesture" used in Filipino culture performed as a sign of respect to elders and as a way of requesting a blessing from the elder. Similar to hand-kissing , the person giving the greeting bows towards the hand of the elder and presses their forehead on the elder's hand.
It excludes combinations of words of French origin with words whose origin is a language other than French — e.g., ice cream, sunray, jellyfish, killjoy, lifeguard, and passageway— and English-made combinations of words of French origin — e.g., grapefruit (grape + fruit), layperson (lay + person), mailorder, magpie, marketplace, surrender ...
This is the list of mobile phone brands sorted by the country from which the brands originate. The number of mobile phone brands peaked to more than 750 in 2017 before declining to nearly 250 brands in 2023. [1] Bold refers to major smartphone brand. [2] [3]
In Filipino and other Philippine languages, the word paskó commonly refers to Christmas. [e] It comes from the Spanish phrase pascua de navidad (lit. ' Easter of the Nativity '); [11] the latter part, de navidad, fell out of use, leaving the word pascua to be assimilated into the local languages over the years.
As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche. [3] In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine. [4] [5] The 19th century noun Quiche later being given to a French dish originating from the eastern part of the country.
In the 3rd century, Western Europe started to be invaded by Germanic tribes from the north and the east, and some of the groups settled in Gaul.In the history of the French language, the most important groups are the Franks in northern France, the Alemanni in the modern German/French border area (), the Burgundians in the Rhône (and the Saone) Valley and the Visigoths in the Aquitaine region ...
Pains au chocolat prior to baking. Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ; lit. ' bread with chocolate '), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of ...
Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain. [6] [7] [8] Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca. [9]