french

Error message

  • Deprecated function: The each() function is deprecated. This message will be suppressed on further calls in _menu_load_objects() (line 579 of /var/www/drupal-7.x/includes/menu.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6600 of /var/www/drupal-7.x/includes/common.inc).
  • Deprecated function: implode(): Passing glue string after array is deprecated. Swap the parameters in drupal_get_feeds() (line 394 of /var/www/drupal-7.x/includes/common.inc).

Snails in Garlic Butter

Published by Anonymous (not verified) on Wed, 17/08/2022 - 5:12am in

1 can snails, with shells (7 ½-oz can; 1 ½ dozen shells)
½ cup soft butter or margarine
2 or 3 cloves garlic, crushed
1 shallot finely chopped
1 ½ tablespoons finely chopped parsley
1 tablespoon lemon juice
¾ teaspoon salt
¾ teaspoon dried chervil leaves
⅛ teaspoon nutmeg

  1. Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
  2. In medium bowl, combine butter with remaining ingredients; mix well.
  3. Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
  4. Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
  5. To serve: Preheat oven to 400F. Bake snails in shells, uncovered 8 to 10 minutes, or until butter mixture is very bubbly. Serve immediately.

Makes 4 first course or 6 to 8 hors d’oeuvre servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Hérisson (Honey and Apple Urchins)

Published by Anonymous (not verified) on Tue, 09/08/2022 - 3:02am in

ingredients:
1 lemon
2 ounces blanched almonds
2 medium-size apples
2 ounces honey
1/2 vanilla pod

instructions:
1. Squeeze the lemon. Cut the almonds into slivers and roast them lightly. Put them aside. Peel and core the apples, and cut them into halves
2. Place the apples in a saucepan, flat side up. Cover them with water. Add the honey and vanilla. Cover and simmer for 8 to 10 minutes. Turn them over and continue to simmer for 8 to 10 minutes more.
3. Place the fruit dessert bowls, flat side down. Stick the almond slivers into the apples so they will look like sea urchins.
4. Reduce the sauce in the pan. Take out the vanilla pod. Add the lemon juice, and pour the sauce over the apples. Serve chilled.

Do not overcook the apples. Adjust cooking time according to the size and ripeness of the fruit.

© Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Foies De Volaille En Gelée

Published by Anonymous (not verified) on Mon, 01/08/2022 - 7:45am in

¾ pound fresh chicken livers
Salt and freshly ground black pepper
1 tablespoon finely chopped onion
4 tablespoons butter
¾ pint aspic
Port wine
Fresh tarragon
Watercress

Season whole chicken livers with salt and freshly ground black pepper, and sauté with finely chopped onion in butter until chicken livers are cooked through, but still a little pink inside. Remove from pan and drain well on paper towels.

Line bottoms of individual moulds (we used white porcelain ramekins for photograph) with a little liquid aspic jelly which you have flavoured to taste with port. Place 3 leaves of fresh tarragon in the bottom of each mould (or ramekin). Then place chicken livers in moulds and fill to the top with the port flavoured aspic. Chill in refrigerator for at least 2 hours.

When ready to serve: loosen apsic from sides of moulds with your fingers and turn out on to a serving plate. Garnish with sprigs of fresh watercress and, if desired, a little chopped aspic.

Note: If you have difficulty in turning out the jellies, dip the bottom of each mould into hot water for a minute or two.

Thomas Nelson &Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968

Tι θα έπρεπε να κάνει η ΕΚΤ, το οποίο αρνείται να κάνει – Σχόλιο της Les Echos σε συνέντευξή μου στην Le Temps

Published by Anonymous (not verified) on Mon, 20/06/2022 - 4:25pm in

Με άρθρο του στη γαλλική εφημερίδα «Les Echos» ο Pierre Demoux σχολίασε την κριτική που έκανε σε συνέντευξή του στην ελβετική εφημερίδα «Le Temps» ο «αντικομφορμιστής πρώην υπουργός Οικονομικών της Ελλάδος», όπως χαρακτηριστικά αναφέρει, Γραμματέας του ΜέΡΑ25, Γιάνης Βαρουφάκης, αναφορικά με την ανακοίνωση της Ευρωπαϊκής Κεντρικής Τράπεζας για σταδιακή αύξηση των επιτοκίων.

Συγκεκριμένα, αναφέρει το άρθρο, ο Γιάνης Βαρουφάκης κατηγορεί ευθέως την Ευρωπαϊκή Κεντρική Τράπεζα, που, στις 9 Ιουνίου ανακοίνωσε πως θα αυξήσει κατά 0,25% τα επιτόκια τον Ιούλιο και θα προχωρήσει σε δεύτερη αύξηση των βασικών επιτοκίων τον Σεπτέμβριο, ότι είναι εκείνη που τροφοδότησε τον πληθωρισμό. Η μόνη λύση, υποστηρίζει ο Γραμματέας του ΜέΡΑ25, είναι μια μονομιάς δραστική αύξηση των επιτοκίων προκειμένου να επιβραδυνθεί αποτελεσματικά η άνοδος των τιμών.

Το άρθρο υπενθυμίζει τα λόγια του Γιάνη Βαρουφάκη στην εφημερίδα «Le Temps»: «Η σταδιακή αύξηση των επιτοκίων είναι σαν να υποβάλεις σε αργό βασανιστήριο σε έναν κρατούμενο», δήλωσε χαρακτηριστικά, και πρότεινε την αύξηση των επιτοκίων κατευθείαν στο 3% καθώς, σύμφωνα με εκείνον, μόνο ένα τέτοιο μέτρο μπορεί να επιβραδύνει την άνοδο των τιμών των βασικών καταναλωτικών αγαθών και να καταστήσει τα ακίνητα πιο προσιτά. Παράλληλα, σύμφωνα με τον Πρόεδρο της Κοινοβουλευτικής Ομάδας του ΜέΡΑ25, με αυτό τον τρόπο «θα μειωθεί το χάσμα μεταξύ του επίσημου επιτοκίου και αυτού που εφαρμόζεται στην πραγματική οικονομία». Όπως αναφέρει το άρθρο «Ο άνθρωπος που βρισκόταν στο τιμόνι των οικονομικών της χώρας του κατά την περίοδο της οξείας ελληνικής οικονομικής κρίσης του 2015 και στην πρώτη γραμμή στις δύσκολες διαπραγματεύσεις με την τρόικα (Ευρωπαϊκή Επιτροπή, ΕΚΤ, ΔΝΤ)» δε διστάζει να αξιοποιήσει την εμπειρία του.

 

The post Tι θα έπρεπε να κάνει η ΕΚΤ, το οποίο αρνείται να κάνει – Σχόλιο της Les Echos σε συνέντευξή μου στην Le Temps appeared first on Yanis Varoufakis.

Book at Lunchtime: Born to Write

Published by Anonymous (not verified) on Tue, 29/06/2021 - 3:39pm in

A TORCH Book at Lunchtime webinar on ‘Born to Write: Literary Families and Social Hierarchy in Early Modern France’ by Professor Neil Kenny. Book at Lunchtime is a series of bite-sized book discussions held weekly during term-time, with commentators from a range of disciplines. The events are free to attend and open to all.

About the book:

It is easy to forget how deeply embedded in social hierarchy was the literature and learning that has come down to us from the early modern European world. From fiction to philosophy, from poetry to history, works of all kinds emerged from and through the social hierarchy that was a fundamental fact of everyday life. Paying attention to it changes how we might understand and interpret the works themselves, whether canonical and familiar or largely forgotten. But a second, related fact is much overlooked too: works also often emanated from families, not just from individuals.

Speakers:

Professor Neil Kenny is a Professor of French at Oxford University, a Senior Research Fellow at All Souls College and Lead Fellow for Languages at the British Academy. He specialises in early modern French literature and thought, especially from the early sixteenth to the mid-seventeenth century. Professor Kenny’s current focus is on the relation of literature and learning to social hierarchy and previous projects have investigated different kinds of knowledge and belief.

Professor Caroline Warman is a Professor of French Literature and Thought at Oxford University, and President of the British Society for Eighteenth-Century Studies. She specialises in the circulation of ideas and materialist thought and has recently completed a book on Diderot called The Atheist’s Bible: Diderot and the ‘Eléments de physiologie’.

Professor Ceri Sullivan is a Professor of English Literature at Cardiff University and the author of five books on the literary features that structure early modern texts about religion, trade, bureaucracy, and rhetoric. She is the general editor of the English Association's series Essays and Studies and her most recent publication is Shakespeare and the Play Scripts of Private Prayer.

The Cake, Emma’s Romantic dreams, and le bovarysme - part two, French

Published by Anonymous (not verified) on Fri, 21/05/2021 - 4:51pm in

Tags 

Literature, french

Elise Busset, an undergraduate at Oxford University, reads an extract from Madam Bovary in french. Blog post by Professor Jennifer Yee. The heroine of Gustave Flaubert’s 1857 novel Madame Bovary, Emma, is the daughter of a farmer, who has been educated ‘above her station’ alongside aristocratic girls in a convent. She read Romantic novels, some of them smuggled into the convent illicitly, and her reading has filled her with vivid, unrealisable fantasies and less clearly defined aspirations to a more glamourous life. When Charles Bovary, a medical officer from a nearby village, comes to the farm to set her father’s broken leg, he falls in love with her. He is probably one of the first men Emma has met who is not a farmer, a priest, or her father. Naturally she accepts him. Theirs is a country wedding, rather more rustic than Emma would have liked (she would have preferred to be married at midnight, by the light of flaming torches). Emma’s wedding cake gives physical form to her Romantic dreams and half-formed aspirations. Clearly, Emma is not going to find satisfaction in her married life. Madame Bovary is one of the greatest French adultery novels, adultery being - of course! - one of the great themes of the French novel. Plot spoiler: it doesn’t end well. At the moment of her wedding, however, Emma still has, intact, the notion that she will find ‘la passion’ and ‘la félicité’ in married life. For the first chapters we are not given much access to her point of view. Instead, we see her mostly from outside through Charles’s gaze: her slim fingers, her sensuous gestures, and a sort of iridescence of her whole being, from the colour of her eyes to the light playing through her parasol. The wedding cake offers us a glimpse of things that we will learn later about Emma’s inner, fantasy life; and because it is a visually ridiculous object it also tells us about the impossibility of those fantasies. The cake is a joke - a grosse blague, such as Flaubert was very fond of. And yet it is not simply a way of mocking Emma’s Romantic dreams and social aspirations. Flaubert believed that irony at the expense of his characters did not reduce pathos (or the reader’s emotional response); on the contrary, it should increase it. Emma is a tragic figure in a very modern sense: she is caught in the gap between her inner life and the real world in which she lives. We are all potentially subject to this irony. Flaubert is reputed to have said ‘Madame Bovary, c’est moi’ and many of us could say as much. Later in the century, a philosopher called Jules de Gaultier was to coin the term le bovarysme (Bovarysm) for what he saw as the essential human capacity to imagine that we are something we are not. Here is the description of Emma’s wedding cake, in French and in English. On avait été chercher un pâtissier à Yvetot, pour les tourtes et les nougats. Comme il débutait dans le pays, il avait soigné les choses; et il apporta, lui-même, au dessert, une pièce montée qui fit pousser des cris. À la base, d’abord, c’était un carré de carton bleu figurant un temple avec portiques, colonnades et statuettes de stuc tout autour, dans des niches constellées d’étoiles en papier doré; puis se tenait au second étage un donjon en gâteau de Savoie, entouré de menues fortifications en angélique, amandes, raisins secs, quartiers d’oranges; et enfin, sur la plate-forme supérieure, qui était une prairie verte où il y avait des rochers avec des lacs de confitures et des bateaux en écales de noisettes, on voyait un petit Amour, se balançant à une escarpolette de chocolat, dont les deux poteaux étaient terminés par deux boutons de rose naturelle, en guise de boules, au sommet. Gustave Flaubert, Madame Bovary, 1857. Listen to the passage read in French by Elise, an undergraduate at Oxford University. The tarts and nougats had been ordered from a pastry-cook in Yvetot. As he was new to the area, he had gone to a great deal of trouble, and he himself brought to the table, at the dessert stage, an elaborate confection which drew cries of admiration. The base was a square of blue cardboard repesenting a temple with, round its sides, porticos, colonnades and stucco statuettes in niches spangled with gold-paper stars. The main tier consisted of a medieval castle made of sponge cake, surrounded by tiny battlements of angelica, almonds, raisins and orange segments; and, finally, on the topmost layer – a green meadow with rocks, lakes of jam, and hazelnut-shell boats – a little Cupid sat on a chocolate swing, the uprights of which were finished with real rosebuds in the place of knobs. Gustave Flaubert, Madame Bovary (1857), translated by Margaret Mauldon (Oxford University Press, ‘Oxford World’s Classics’, 2004), p. 27. Listen to the passage read in English translation by Eleanor, an undergraduate at Oxford University. Further reading: The manuscripts and drafts of Madame Bovary can be consulted on the website of the Centre Flaubert (Université de Rouen): http://www.bovary.fr/ The draft of the cake passage is at: https://www.bovary.fr/folio_visu.php?folio=1408&mode=sequence&mot= Gaultier, Jules de, Le Bovarysme (Paris: Mercure de France, 1902) Jenson, Deborah, ‘Bovarysm and Exoticism’, in The Columbia History of Twentieth-Century French Thought, ed. by Lawrence D. Kritzman and Brian J. Reilly (New York: Columbia University Press, 2006), pp. 167-70

Representing the Dead

Published by Anonymous (not verified) on Thu, 26/10/2017 - 9:44pm in

Tags 

french

Book at Lunchtime event