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However, these words are not reflected in modern linguists' knowledge of the Gunaikurnai language, where, for example, the word for river is wun wun or wurn wurn. [18] Variations of tarla and gany have been recorded meaning "little" and "fish" respectively. [19] Wy Yung: Some sources give spoonbill, [20] others a type of duck. [21] Yallourn
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 ...
Schuylkill River, Pennsylvania: Located in eastern Pennsylvania, this name of this river is said to be a Dutch translation of the original Leni Lenape name. [1] Outsiders often have great difficulty pronouncing the name — and, when sounded out, say skuːlkɪl/ SKOOL-kil. Locals, however, pronounce the name as /ˈskuːkəl/ SKOO-kəl.
Kuai (Chinese: 膾 or 鱠) was a Chinese dish consisting of finely cut strips of raw meat or fish, which was popular in the early Chinese dynasties. According to the Book of Rites compiled between 202 BCE and 220 CE, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips.
The expected pronunciation in English would sound like "goatee" / ˈ ɡ oʊ t i /, not "fish". [ 1 ] Both of the digraphs in the spelling – gh and ti – are examples of consonant shifts, the gradual transformation of a consonant in a particular spoken context while retaining its identity in writing.
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Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
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 ...