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Dialects can be defined as "sub-forms of languages which are, in general, mutually comprehensible." [1] English speakers from different countries and regions use a variety of different accents (systems of pronunciation) as well as various localized words and grammatical constructions.
In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France recipes skip the potatoes altogether and blend the salted cod with seasonings into a paste. [7] many recipes are found in France, like Grand aïoli, Raïto or Gratin de morue [8].
Language portal; This category contains both accents and dialects specific to groups of speakers of the English language. General pronunciation issues that are not specific to a single dialect are categorized under the English phonology category.
Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the cod; drying and salting are ancient techniques to preserve nutrients and the process makes the cod tastier. More importantly, fish low in oils and fats are more suitable for the ...
The English Dialect Dictionary Online (EDD Online), a database and software initiated by Manfred Markus at the University of Innsbruck, provided a computerised version of Wright’s English Dialect Dictionary. The work on the project has been going on since 2006. The third version is presently (summer 2023) available. [15]
English dialects differ greatly in their pronunciation of open vowels. In Received Pronunciation, there are four open back vowels, /æ ɑː ɒ ɔː/, but in General American there are only three, /æ ɑ ɔ/, and in most dialects of Canadian English only two, /æ ɒ/. Which words have which vowel varies between dialects.
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting , either with dry salt or with brine , was the only widely available method of preserving fish until the 19th century.
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