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The Strategic Role of Charm, Simpatia and Jeitinho in Brazilian Society
Fernanda Duarte 한국라틴아메리카학회 2011 라틴아메리카연구 Vol.24 No.3
Charm is the power to attract, please and fascinate which creates a positive rapport in social interaction. In Brazilian society, charm is a highly valued and actively cultivated personal attribute. It is inextricably intertwined with simpatia, or the ability to empathise and strive for harmony in interpersonal relations. Based on a qualitative study carried out in Brazil, this paper explores the strategic role of charm and simpatia, and their links with another personalist Brazilian social practice known as ‘the jeitinho’. It also examines the links of these practices with an imagined ‘Brazilian identity’. The findings reveal that Brazilians generally take for granted the use of charm, simpatia and the jeitinho to foster or enhance personal connections that can be advantageous to the people who use them. While these practices are not uniquely Brazilian, there is evidence that Brazilians attribute a particular significance to them in their daily routines.
Toward a characterization of Ecuadorian ceviche: much more than shrimp
Duarte-Casar Rodrigo,Robalino-Vallejo Jessica,Buzetta-Ricaurte María Fernanda,Rojas-Le-Fort Marlene 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-
Ceviche is present in all the Pacific coast of Latin America. Its origin and history are still debated. The consensus is that it arises from creolization between local and Eurasian ingredients and techniques. Ecuadorian ceviche is both traditional and iconic, present in one form or another in its twenty-four provinces, adapting to the availability of products and becoming part of the identity of regions, parishes, and cities. The objective of this work is to confirm ceviche as a traditional Ecuadorian dish, to assess the most popular types of Ecuadorian ceviche, condiments and sides, and also to glimpse the wide variety of preparations that appear through adaptation to ingredient availability and food customs. We performed a review of both scientific and gray literature, a relative search volume analysis and a survey among culinary professionals (n = 403). The most popular in Ecuador is shrimp ( Litopenaeus vannamei ) ceviche with 54% of the responses, followed by fish, regardless of species (29%), and both lupin ( Lupinus mutabilis ) and black clam ( Anadara tuberculosa ) with 5%. The most utilized condiments are onion, lemon juice and cilantro a “holy trinity” with more than 90% usage. These results are in good agreement with those provided by Web search volumes. The variety of main ingredients, condiments and sides is ample, though, and suggests further research. Sustainability concerns related to ceviche are the sustainability of shrimp farming and fish capture, and the preservation of mollusks and their ecosystems.
de Souza Tolentino, Elen,Andres Amoroso-Silva, Pablo,Alcalde, Murilo Priori,Yamashita, Fernanda Chiguti,Iwaki, Lilian Cristina Vessoni,Rubira-Bullen, Izabel Regina Fischer,Duarte, Marco Antonio Hungar Korean Academy of Oral and Maxillofacial Radiology 2021 Imaging Science in Dentistry Vol.51 No.1
Purpose: This study was performed to compare the ability of limited- and large-volume cone-beam computed tomography (CBCT) to display isthmuses in the apical root canals of mandibular molars. Materials and Methods: Forty human mandibular first molars with isthmuses in the apical 3 mm of mesial roots were scanned by micro-computed tomography (micro-CT), and their thickness, area, and length were recorded. The samples were examined using 2 CBCT systems, using the smallest voxels and field of view available for each device. The Mann-Whitney, Friedman, and Dunn multiple comparison tests were performed (α=0.05). Results: The 3D Accuitomo 170 and i-Cat devices detected 77.5% and 75.0% of isthmuses, respectively (P>0.05). For length measurements, there were significant differences between micro-CT and both 3D Accuitomo 170 and i-Cat(P<0.05). Conclusion: Both CBCT systems performed similarly and did not detect isthmuses in the apical third in some cases. CBCT still does not equal the performance of micro-CT in isthmus detection, but it is nonetheless a valuable tool in endodontic practice.