Filippo Lippi, Madonna (Firenze, Uffizi, 1460-1465)
Szépséges. Honnan ez a vonzerő? Ismerős arc. Ha nem látom meg, soha többé nem jut eszembe évtizedek távolából a név, régvolt ismerősöm neve: Leila. Mint Berlinben, az Altes Museum csarnokában: kővé dermedve néztem a szigorú kőarc eleven vonásait. Ez lenne az Arisztotelész Poétikájából ismerős felismerés boldogsága? Hiszen ez Enikő, barátnőm, Periklész korában.
How would you translate?
Give the picture a title. Best title wins a free class!
Find out more about language variety, regional voices, accents and dialects, check out case studies and activities:
Explore the history of dictionaries in British Library resources.
BIOMÉRNÖK
ÉLELMISZERMÉRNÖK
KERTÉSZMÉRNÖK
SZŐLÉSZ-BORÁSZ
TÁJÉPÍTÉSZ
Listen to Brick Books podcasts, find your favourite Canadian poems.
www.brickbooks.ca
Slow food terminology, not for food engineers only.
Browse the online Slow Food Almanac.
Check out Food fables in Linda Civitello’s book, Cuisine and Culture:
MARCO POLO AND PASTA
For hundreds of years, it was accepted “fact” that Marco Polo discovered noodles in China and brought them back to Europe. Now, in his masterwork, A Mediterranean Feast, food historian Clifford Wright states flatly that there is no truth to the story of Polo and pasta. Wright unravels the tangled strands of the origin of pasta and takes it down to its basic ingredient: hard semolina or durum (Latin for “hard”) wheat. This makes pasta different from bread, which is made from soft wheat. The Chinese did not have durum wheat. Wright places the origins of “true macaroni”—pasta made from durum wheat and dried, which gives it a long shelf life—”at the juncture of medieval Sicilian, Italian, and Arab cultures.”
Highly actual and sadly true, 30 years later – as if he were speaking of our Shiny City:
http://www.motherjones.com/mojo/2015/01/rip-mario-cuomo
