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In 1962, a new Amharic translation from Ge'ez was printed, again with the patronage of the Emperor. The preface by Emperor Haile Selassie I is dated "1955" (), and the 31st year of his reign (i.e. AD 1962 in the Gregorian Calendar), [10] and states that it was translated by the Bible Committee he convened between AD 1947 and 1952, "realizing that there ought to be a revision from the original ...
The Digital Bible Library lists over 240 different contributors. [1] According to Wycliffe Bible Translators, in September 2024, speakers of 3,765 languages had access to at least a book of the Bible, including 1,274 languages with a book or more, 1,726 languages with access to the New Testament in their native language and 756 the full Bible ...
Part of the Bible in Bemba language was first published in 1904, followed by the New Testament in 1916, and the entire Bible in 1956. Currently a revision is in progress. Paul Mushindo and the Scottish missionary Robert McMinn worked together on Bible translation into the Bemba language for more than twenty years. [2]
Benincasa fistulosa, commonly known as tinda, also called Indian squash, round melon, [2] Indian round gourd, apple gourd or Indian baby pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia.
Bible translations into Ilocano; Bible translations into the languages of India; Bible translations into the languages of Northeast India; Bible translations into the languages of Indonesia and Malaysia; Bible translations into Indonesian; Bible translations into Inupiat; Bible translations into Irish; Bible translations into Italian
Pages in category "Translators of the Bible into Amharic" The following 4 pages are in this category, out of 4 total. This list may not reflect recent changes .
Sheryn Stover participates in the Nutrition for Precision Health Study, to help tailor dietary recommendations according to an individual's genes, culture and environment.
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]