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Since then French started to be imposed on the other Oïl dialects as well as on the territories of langue d'oc. However, the Oïl dialects and langue d'oc continued contributing to the lexis of French. In 1539 the French language was imposed by the Ordinance of Villers-Cotterêts. It required Latin be replaced in judgements and official acts ...
Northern parts of the Lemosin and Auvernhat dialects. The Croissant (Occitan: [1] lo Creissent; French: le Croissant) is a linguistic transitional zone between the Langue d'oc (also referred to as Occitan) dialects and the Langue d'oïl dialects, situated in the centre of France where Occitan dialects are spoken (Limousin and Auvergnat) that have transitional traits toward French (Langue d ...
The dialect evolved out of the langues d'oïl which evolved during the Middle Ages out of the Vulgar Latin spoken in northern Gaul.Its general use in the Berry region began to decline in the sixteenth century as the local aristocracy and bourgeoisie began to adopt standard French, leaving Berrichon as a "patois" used by the peasantry in the countryside.
The ELG system (short for "écrire le gallo", French for “write the Gallo [language]”), the oldest system, was proposed in 1978 by Alan-Joseph Raude and completely eschews French orthography. Raude based his writing system on medieval texts written in Gallo, therefore creating a system authentic to the language without reference to other ...
The best known of the early Old French saints' lives is the Vie de saint Alexis, the life of Saint Alexis, a translation/rewriting of a Latin legend. Saint Alexis fled from his family's home in Rome on his wedding night and dwelled as a hermit in Syria until a mystical voice began telling people of his holiness.
Persillade (French pronunciation:) is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar. [1] In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place.
Confit (/ k ɒ n f i /, French pronunciation:) (from the French word confire, literally "to preserve") [1] [2] is any type of food that is cooked slowly over a long period as a method of preservation. [1] Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep ...
The site was considered highly promising by oil analysts, and the French government estimated that, if the site's potential was confirmed, the discovery could have significant economic spin-offs. [41] In mid-2012 oil company Shell received authorization to start exploration drilling. The two subsequent drillings in December 2012 and April 2013 ...