docoflove1974

Don't hold your breath!

Always lookin' out for my brethren in academia...and always trying to broker the best deal

Nah, I just root for my homie (that would be San Mateo, California, all ). Tom Brady rules, period.

Agreed, with the opposite result. Go Pats!

In the linguistic sense, those are two different terms: Gaulish is the Celtic language and people of what is now Central and Southern France. Gallic is often used to discuss the branch of Romance spoken in the country of France, as well as northwestern Italy (think Piemonte, Lombardia, Liguria, and often Val d'Aosta and Emilia-Romagna), and its people. Perhaps there are other definitions for those terms, but linguistically that's what they refer to.

Disclaimer: these questions come after a usual 'philosophical discussion' with my dad...which usually involves a few mind-loosening, tongue-warming libations...so take the logic (or perhaps lack thereof) with a grain of proverbial salt. In the food thread, we have been talking about several types of grain. And as my dad and I were discussing this and that, a thought both occurred to us: how did the ancients (not just the Romans, but the other ancient cultures) store their grain? The North American Amerindians came up with the idea of the silo--and theirs, by and large, looked like squirrels' nests, with a conical shape above ground. (Dad was the source on this...no idea where he read it, but I know it's out there.) I guess one could conceive of a double-glazed clay pot to store grain...but neither of us knows or has a clue as to what was used. A secondary question: it's been documented (here and elsewhere) that one way for cultures to preserve their grain is to make an alcoholic drink from it (beer, etc.). Do we know how storing this (yummy!) foodstuff came about? It would require a large kiln in order to bake off a large series of pots...so I'm guessing (and that's what this really is) that this was an accidental discovery, made in small clay pots, and then taken on a larger scale. Any other thoughts?

Makes sense, and echos much of what AB said on the program. I know I have dabbled in putting barley into vegetable soup...and I do like it quite a bit. Barley salad, with some cucumbers, tomatos, onions and feta and a red wine vinagrette is damn tasty, too. Heh that's all I need to know...never have tasted millet, and I get the feeling that if I do, it's not a pleasant dish!

1) Is 'yuck' the true Roman name for millet? (sorry, I had to) 2) Last night I saw a good repeat of Food Network's "Good Eats," where Alton Brown :wub: went into barley, and its ancient roots as a grain and as a ground flour. I know that barley is common in the eastern Mediterranean, but is it as common in the western Mediterranean?

You could always provide him with grant money to help the process along (Or you could help!)

Ooooooooooh...excellent choice, sir. Enjoy the day, and the night, and everything in between. Happy (personal) New Year!

Oooooooooh boy...that was one of the funniest episodes ever!

I thought it was only the silly French knnnnnnnnnnigits who waved their private parts at our aunties?

The Spanish versions (done in Castilian dialect) are equally punny and funny...and I love using them to teach the past tense. I got introduce to them very late, but they are so cleverly done!

Why don't you pat yourself on the back a little more...'cuz Lord knows that it couldn't have been a coincidence, or anything!

More appropriately, they are sister languages, both direct descendants of Proto-Indo-European. In no way, shape or form did Latin evolve from Greek, nor Etruscan. Yes there were borrowed terms into Latin from both languages, as well as from many others, but that is all.

Dayum...what a way to end the year! Hopefully you mend well, and soon...and perhaps Pertinax has some herbal remedies for you? IS THERE A DOCTOR IN THE HOUSE?

Or at least since last year

I don't believe in New Year's Resolutions...I believe in starting fresh every single morning!

Thanks, all! I started the celebrations last night, dining at my favorite Italian restaurant in SF...today I'll be going to the coast with my mamma for lunch, followed by dinner with the family. will be flowing, joy will be had. (And then I go to work tomorrow!)

Good mention there...I love how he's re-arranged the big band standards into guitar-anchored pieces. Eh, Clapton's ok...not bad in the blues/rock department. I prefer BB King and the like, personally, but he's not one to sniff at.

I was just about to say this...there is quite the difference, and I believe that AD and others have stated this elsewhere on this board, and in more detail.

Speaking earlier of flamenco...I totally forgot about Andres Segovia...a true maestro of the genre.

Not a question of jealousy...just

Heh no problem. But don't credit me on the cite, per se--I love it, and one of the directors of the Indo-European Typology program in the Linguistics Research Program is my mentor at UT (Dr. Brigitte Bauer), but I'm still learning everything on there!

Gods no... Amen...that'll get me quaking in my sandals...