This book explores the importance of cross-linguistic similarity in foreign language learning. Similarities can be perceived in the form of simplified one-to-one relationships or merely assumed. The book outlines the different roles of L1 transfer on comprehension and on production, and on close and distant target languages
In Speaking, Willem "Pim" Levelt, Director of the Max-Planck-Institut fьr Psycholinguistik, accomplishes the formidable task of covering the entire process of speech production, from constraints on conversational appropriateness to articulation and self-monitoring of speech. Speaking is unique in its balanced coverage of all major aspects of the production of speech, in the completeness of its treatment of the entire speech process, and in its strategy of exemplifying rather than formalizing theoretical issues.
Emphasizing the political nature of Greek tragedy, as theatre of, by and for the polis, Rush Rehm Characterizes Athens as a performance culture, one in which the theatre stood alongside other public forums as a place to confront matters of import and moment. In treating the various social, religious and practical aspects of tragic production, he shows how these elements promoted a vision of the theatre as integral to the life of the city--a theatre whose focus was on the audience.
This book presents a theory of speech-sound generation in the human vocal system. The comprehensive acoustic theory serves as one basis for defining categories of speech sounds used to form distinctions between words in languages. The author begins with a review of the anatomy and physiology of speech production, then covers source mechanisms, the vocal tract as an acoustic filter, relevant aspects of auditory psychophysics and physiology, and phonological representations. In the remaining chapters he presents a detailed examination of vowels, consonants, and the influence of context on speech-sound production. Although he focuses mainly on the sounds of English, he touches briefly on sounds in other languages.
Simple definitions of more than 6,000 food and nutrition terms are provided in this comprehensive reference. Covering subjects such as dietary requirements, chemistry, food preparation and handling, labeling, and commercial food production, this resource is ideal for students, employers, and employees who work with food in any capacity.
