Please use this identifier to cite or link to this item: http://hdl.handle.net/2307/1054
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dc.contributor.editorPuglielli, Annaritait_IT
dc.contributor.otherMaryan, Xaliima, Faaduma Aadan, Arda Ciise, Khadra, Maryan Cali Nuur, Caasha Nuur Maxamuud, Faaduma Jaamac Geelle, Xalwo Cilmi Cigaalit
dc.coverage.spatialSomaliait
dc.date.accessioned2013-06-05T07:34:58Z-
dc.date.available2013-06-05T07:34:58Z-
dc.date.issued2013-05-13it_IT
dc.identifier.urihttp://hdl.handle.net/2307/1054-
dc.descriptionHaasaawe badan oo laga duubay siddeetameeyadii odayaal ka shaqaynaayay Akadeemiyada Cilmiga iyo Fanka iyo Suugaanta ee Muqdisho iyagoo ka hadlaya hiddaha iyo dhaqanka ee bulshada soomaaliyeed._-_Registrazioni audio di conversazioni intercorse tra anziani dell'Accademia delle Scienze, delle Arti e della Letteratura di Mogadiscio negli anni '80, su temi relativi alla cultura e alla società tradizionali somale._-_Conversations between Elders of the Academy of Science, Arts and Literature on arguments related with Somali culture, society and traditions, recorded in Mogadishu in the 80's.it
dc.description.abstractLe abitudini alimentari dei somali variano a seconda delle regioni geografiche di provenienza. Le differenze più marcate sono quelle tra aree urbane e rurali, e tra queste ultime tra zone agricole e pastorali. Le relatrici offrono dettagliate informazioni sul taglio e la cottura della carne, sulla coltivazione e l’utilizzo del sesamo, del sorgo e del granoturco e sulla preparazione di pietanze a base di riso, di pesce e di pollo._-_Quudka ay soomaalidu caadi ahaan cunto way kala duwanyihiin, markii laga eego xagga gobollada kala duwan. Farqiga ugu weynna wuxuu ku xiranyahay degaannada kala duwan oo kala ah: miyiga iyo magaalada, miyiga oo u kal baxa midka raacatada iyo midka beeralayda. Tifaftirayaasha waxay si faahfaahsan u soo bandhigeen xogta ku saabsan sida loo jarjaro loona bisleeyo hilibka, sida wax loo beero iyo sida loo isticmaalo sisinta, masaggada iyo gallayda iyo sida loo diyariyo cunnada barriiska, kalluunka iyo digaagga._-_Somali dietary customs depend on regional factors. Major differences can be noticed between urban and rural areas and, in the latter, variations can be found between crop and livestock farming areas. The speakers provide detailed information on different cuts of meat and relative cooking methods, on the cultivation and use of sesame, sorghum wheat and corn, as well as on the preparation of rice, fish and chicken-based meals.it
dc.format.mediumAudiocassettait
dc.language.isosoit
dc.subjectcarneit
dc.subjectgranturcoit
dc.subjectsorgoit
dc.subjectsesamoit
dc.subjectrisoit
dc.subjectpesceit
dc.subjecthilibit
dc.subjectsisinit
dc.subjectmassaggoit
dc.subjectgallayit
dc.subjectbarriisit
dc.subjectkalluunit
dc.subjectdidaagit
dc.subjectmeatit
dc.subjectcornit
dc.subjectsorghum wheatit
dc.subjectsesameit
dc.subjectriceit
dc.subjectfishit
dc.title[Quudka - Alimentazione]it
dc.typeSoundit
dc.relation.altlocOriginale conservato presso il Centro studi Somali : http://host.uniroma3.it/centri/CentroStudiSomali/index.phpit_IT
dc.subject.keywordsConversazioneit
dc.subject.studisomaliSoggettario Centro Studi Somalo::ANTROPOLOGIA::Culturaleit
dc.subject.studisomaliXoghayaha Xarunta Cilmibaarista Soomaaliyeed::Antaraboolooji::dhaqameedit
dc.subject.studisomaliCenter for Somali Studies List of Subjects::Anthropology::culturalit
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1other-
Appears in Collections:Audio - Maqal - Audios
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24_ Alimentazione.pdf45.54 kBAdobe PDFView/Open
Alimentazione - 24a.wav250.13 MBWAVView/Open
Alimentazione - 24b.wav42.18 MBWAVView/Open
Alimentazione - 24c.wav71.7 MBWAVView/Open
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