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In French, it means "beginning." The English meaning of the word exists only when in the plural form: [faire] ses débuts [sur scène] (to make one's débuts on the stage). The English meaning and usage also extends to sports to denote a player who is making their first appearance for a team or at an event. décolletage a low-cut neckline ...
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Sheila Fischman's translation of La Guerre, yes Sir! (published under that title in French and English and meaning roughly "War, you bet!"), by Roch Carrier, leaves many sacres in the original Quebec French, since they have no real equivalent in English. She gives a brief explanation and history of these terms in her introduction, including a ...
The Dictionnaire de l'Académie française (French pronunciation: [diksjɔnɛːʁ də lakademi fʁɑ̃sɛːz]) is the official dictionary of the French language. The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations carry no legal power. Sometimes ...
The dictionary content is licensed from Oxford University Press's Oxford Languages. [3] It is available in different languages, such as English, Spanish and French. The service also contains pronunciation audio, Google Translate, a word origin chart, Ngram Viewer, and word games, among other features for the English-language version.
Joual (French pronunciation:) is an accepted name for the linguistic features of Quebec French that are associated with the French-speaking working class in Montreal which has become a symbol of national identity for some. Joual has historically been stigmatized by some, and celebrated by others. [1]
This is the pronunciation key for IPA transcriptions of French on Wikipedia. It provides a set of symbols to represent the pronunciation of French in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
Mise en place in a professional kitchen. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped ...