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The journal was established in 1977 by Franck Biancheri, the archivist of the Prince's Palace of Monaco. [1] [2] The first issue included articles on varied topics like La Condamine in the Middle Ages, Monaco-born music theorist Honoré Langlé, the Hymne Monégasque.
The first Monegasque grammar and dictionary appeared in 1960 and 1963. By 1924, Monégasque was close to extinction if not for the efforts of the National Committee of Monégasque Traditions (Cumitáu Naçiunale d'ë Tradiçiúe Munegasche). In 1927, Louis Notari published the A Legenda de Santa Devota, the first literary work in Monégasque ...
European anchovies eat plankton, mostly copepods and the eggs and larvae of fish, molluscs, and cirripedes. [7] They are migratory, often travelling northwards in summer and south in winter. They form large schools, [1] and may form bait balls when threatened (see image, below). European anchovies are eaten by many species of fish, birds and ...
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A platter of cheese as served in a hotel in Monaco. Monégasque cuisine is the cuisine of the principality of Monaco.It is a Mediterranean cuisine shaped by the cooking style of Provence and the influences of nearby northern Italian and southern French cooking (and French cuisine in general), [1] in addition to Monaco’s own culinary traditions.
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