La aportación de W. von Humboldt a la gramática vasca

[EN] The aim of this paper is to introduce the main contributions of Humboldt to the study of the Basque grammar. His methodological innovations and the influence he had on european linguists are pointed out, the grammatical sources available to him are mentioned and his woks on Basque grammar are enumerated. Some of Humboldt's most interesting analysis are mentioned and are placed in the former and later tradition of the Basque grammar.

Materiales vascos del legado de Wilhelm von Humboldt: la relevancia de Astarloa y el Plan de Lenguas

Este artículo es traducción del original alemán «Zum Stellenwert Astarloas und des Plan de Lenguas», publicado en B. Hurch (ed.), Die baskischen Materialien aus dem Nachlaß Wilhelm von Humboldts. Astarloa, Charpentier, Fréret, Aizpitarte und anderes. Paderborn: Schöningh, pp. 21-42. La traducción al español es obra de Oroitz Jauregi y ha sido revisada por Ricardo Gómez y Bernhard Hurch.

El viajero Wilhelm von Humboldt y sus sucesores: caracterización cultural del País Vasco en las descripciones de viaje del siglo XIX

Berta Raposo Fernández e Ingrid García Wistädt (editoras)

The von Neumann-Morgenstern stable sets for 2x2 games

We analyze the von Neumann and Morgenstern stable sets for the mixed extension of 2 2 games when only single profitable deviations are allowed. We show that the games without a strict Nash equilibrium have a unique vN&M stable set and otherwise they have infinite sets.

Journal of a voyage to Brazil and residence there, during part of the years 1821, 1822, 1823

Maria Graham, escritora inglesa, nasceu perto de Papscastle em 19 d e junho de 1785 e morreu em Londres, em 28 de novembro de 1842. Casada com o capitão Thomas Graham comandante da fragata Doris fez em sua companhia a sua primeira viagem ao Brasil, em 1821, quando se dirigia ao Chile. Em 1824, já viúva, retornou ao Rio de Janeiro como preceptora de D. Maria da Glória, filha do Imperador D. Pedro I e de Dona Leopoldina. Permaneceu no país até setembro de 1825, quando retornou para Londres por motivos políticos. Mais tarde, casou-se com Augustus Earle Calcott e passou a assinar suas obras literárias como Lady Calcott. ‘Journal of a voyage to Brazil’ relata as viagens da autora ao Brasil. Descreve o país, seus habitantes e os costumes das diferentes classes sociais, principalmente em Pernambuco, na Bahia e no Rio de Janeiro. Constitui importante fonte de informações sobre a época da independência e uma das melhores publicações do século XIX. As ilustrações, com desenhos da autora, são excelentes. De acordo com Borba de Moraes ‘a Catholic University Library em Washington (Oliveira Lima Collection) possui um exemplar que pertenceu à própria autora, onde ela fez correções e anotações para uma segunda edição, mas que nunca chegou a ser publicada. Essas anotações são muito importantes, sobretudo para a história da revolução de Pernambuco e a atuação de Cochrane. Quanto aos acontecimentos de sua vinda ao Rio de Janeiro como preceptora de Dona Maria da Glória, existe um diário que foi publicado por Rodolfo Garcia com preciosas notas e prefácio no volume 60 dos Anais da Biblioteca Nacional do Rio de Janeiro, assim como uma biografia de D. Pedro I e correspondência entre Maria Graham e a Imperatriz’

Collecção das Leis do Brazil de 1821

Parte 1 - Leis das Cortes Gerais Extraordinárias e Constituintes da Nação Portuguesa

Collecção das Leis do Imperio do Brazil de 1874

Parte 1 - Atos do Poder Legislativo

La traducción vista desde la perspectiva del concepto de "literatura universal" de Johann Wolfgang von Goethe (1749-1832)

Eguíluz, Federico; Merino, Raquel; Olsen, Vickie; Pajares, Eterio; Santamaría, José Miguel (eds.)

Abbildungen zur naturgeschichte brasiliens : herausgegeben Von Maximilian, Prinzen Von Wied-Neuwied = Recueil de Planches coloriées d'animaux Du Brésil / publie par S.A.S. le Prince Maximilien de Wied-Neuwied

Abbildungen zur naturgeschichte brasiliens é uma magnífica obra publicada em fascículos, cada um deles contendo seis lâminas e seis folhas de texto. As estampas, coloridas, foram gravadas em metal e o texto explicativo apresenta-se em alemão e francês. As gravuras representam espécies da fauna brasileira identificadas pelo autor durante a expedição científica que, juntamente com os naturalistas Georg Freyreiss e Friedrich Sellow, empreendeu ao brasil entre 1815 e 1817. Segundo Borba de Moraes trata-se de edição "muito rara nos dias de hoje".

Carta que ao Illustre Deputado em Cortes o Senhor Luiz Nicolao Fagundes Varella, escreveo hum zellozo patriota em 14 de dezembro de 1821, dada á luz por José Alves Ribeiro de Mendonça

Diccionario Bibliographico Portuguez / Innocencio Francisco da Silva, 1860. v. 4, p. 219.

Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

Lagerversuch von frischem bzw. tief gefrorenen gelagerten kalt geräuchertem Atlantischem Lachs (Salmo salar) in 200-g-Fertigpackungen mit sensorischer Beurteilung in Abhängigkeit von der Lagerzeit

After 4 months frozen storage at –18 °C cold smoked Atlantic salmon in consumer packages can hardly be differentiated from the freshly smoked product by sensory assessment by an expert panel and cannot be differentiated by consumers.

Auswirkungen von größeren Steertmaschen bei Grundschleppnetzen auf Plattfischfänge in der Nordsee

The present fishing effort regulation for bottom trawls in the North Sea (EU 40/2008) reduces the fishing effort with larger co-dend mesh sizes (> 100 mm mesh opening) to 86 fishing days per year. The aim of this technical measure is the protection of the weak cod stock usually harvested with this mesh opening. By combining the results of our selectivity investigations on plaice during a commercial fishing trip and the samples taken within the frame of the EU data collection regulation (DCR) we could draw conclusions on commercial and non-commercial fish species. When using codend meshes with larger mesh opening the discard was reduced remarkably. In the reference codend with 80 mm mesh opening the undersized bycatch was 47 % of the total catch of plaice, in the experimental codends with 120 mm mesh opening it was only 7 % and with 130 mm mesh opening just 3 %. On the other hand however, the applied mesh openings in the experimental codends let escape marketable plaice to some extent. The loss of catch was assessed on the basis of fish numbers per length class using a length-weight conversion rate from the DCR. The loss by weight of marketable fish with 120 mm codend mesh opening was 18 %, and 28 % with 130 mm codend mesh opening. To assure the protection of young round and flatfish with one general mesh size, a new regulation should prescribe a minimum mesh opening of 120 mm, accompanied by an expansion of the fishing effort.