Poes A Espa Ola

Spanish-English-latin completed

This glossary has been prepared in order to leave a record of the Quechua spoken by the people of Huarás and surrounding areas in the mid-20th century. Huarás, capital of the Region (Department) of Ancash, Peru, has a distinct form of Quechua. That dialect was endangered due to a massive earthquake on May 31, 1970. Tens of thousands of people died, and the city was destroyed. Many of the survivors left the area. Once rebuilt, Huarás was repopulated with people new to the area who use Spanish or a different dialect to communicate. Since then, technological influences such as the Internet also reinforce the use of Spanish, to the detriment of the local Quechua. Born in Huarás, I was raised in a bilingual environment, Spanish and Quechua. Although I left the area to attend the university, I could always feel at home upon returning, until that earthquake. Since then it seems strange to return to an unfamiliar city, due to people, language and environment. I hope this glossary will help the newer generations better understand, not only their grandparents and ancestors, but the culture from which they come. Language and culture are intimately tied, and much more than words is lost when a language dies. The Inca Empire (Tahuantinsuyo) was invaded by Spain in 1532. At that time Quechua was spoken, never written, throughout the Inca civilization, with many dialects. Since then, the Spanish language has been imposed, but in Huarás never did it replace Quechua to the extent that it did in 1970. This glossary contains words, several verb forms, and phrases. It is written with the expectation that it may help to preserve the inherited Quechua, so that Huarás may remain bilingual. It is written for huarasinos, the people of Huarás. If others find it useful, better yet. The glossary is in Quechua. To facilitate access to the Quechua, indices in Spanish and in English are included. M. Mosquera

This innovative textbook fulfills the needs of upper-division Spanish students who are pursuing degrees in the health professions, plan to become medical interpreters or just want to improve their proficiency in the language. It provides multiple opportunities to learn vocabulary related to the medical field, reviews hard-to-understand grammatical concepts, describes health-related cultural competence and presents opportunities to discuss issues of concern about the health of Hispanic communities in the US and abroad.

In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.