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In 2011 the Spanish Ministry of Culture began maintenance of KOBLI, a tailored version of Koha [13] based on an earlier report. [14] [15] The project was concluded in 2018. [16] In 2014 the Ministry of Culture (Turkey) started to use Koha–Devinim in 1,136 public libraries with more than 17 million items and around 2 million active users. [17]
Kōha in Meiji student culture referred to the faction of students who were showing their "toughness" by wearing the more casual, rough, and traditionally Japanese bushi style of clothing, compared to nanpa [2] who were dandies affecting an elegant, European-style fashion and enjoyed courting girls.
The English name for "China" itself is derived from Middle Persian (Chīnī چین). This modern word "China" was first used by Europeans starting with Portuguese explorers of the 16th century – it was first recorded in 1516 in the journal of the Portuguese explorer Duarte Barbosa. [87] [88] The journal was translated and published in England ...
Koha is an example of the reciprocity which is a common feature of much Māori tradition, and often involves the giving of gifts by visitors (manuhiri) to a host marae. Traditionally this has often taken the form of food although taonga (treasured possessions) are also sometimes offered as koha, and in modern times money.
The Vermont Organization of Koha Automated Libraries (VOKAL) is an organization of libraries in the U.S. State of Vermont. It provides a unified, online library catalog using the open source, Koha integrated library system. It was established as a part of the Green Mountain Library Consortium.
Chinese clothing, including ethnic minority garments, and modern adaptations of indigenous styles, is a vital aspect of Chinese culture and civilization. For thousands of years, Chinese clothing has evolved with dynastic traditions, foreign influences, and cultural exchanges, adapting to the needs of each era. [1]
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Khoa, khoya, khowa or mawa [1] is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh, Punjab, and Pakistan.It is made of either dried whole milk or milk thickened by heating in an open iron pan.