Libro de Visitas

Jorgefrawn

24 Aug 2025 - 02:43 pm

Since India’s independence from Britain in 1947, the status of English in India has been deeply political – entwined with questions of identity, power, and national direction.

Today, English is one of several official languages in India, spoken by about 10% of the population. Hindi is the first language for around 44% of citizens, according to the 2011 census.
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But in recent years, Modi’s BJP has placed particular emphasis on promoting Hindi and reducing the use of English in public life.

The prime minister almost never delivers speeches in English, preferring Hindi for national addresses such as his monthly radio program. His administration has encouraged officials to use Hindi on social media and in government correspondence – though, after criticism from non-Hindi-speaking states, clarified that this was intended mainly for the Hindi belt in the north.
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When India hosted world leaders for the 2023 G20 summit in New Delhi, invitations were sent out from “Bharat” – the Sanskrit or Hindi name for the country – instead of “India,” fueling speculation that the government aims to ultimately phase out the country’s English designation altogether.

Modi’s critics have been quick to note his political motives behind these moves.

With its roots in the Rashtriya Swayamsevak Sangh (RSS), a right-wing organization that advocates Hindu hegemony within India, the BJP’s language policies resonate with many in a country where nearly 80% of people are Hindu.

Analysts say the BJP is seeking to capitalize on this demographic by promoting language policies that strengthen its support base in the north.

According to Rita Kothari, an English professor from Ashoka University, the government “is certainly interested in homogenizing the country and making Hindi more widespread.”

But that policy can also backfire – in part because many regions, such as Marathi-speaking Maharashtra in the west – are staunchly proud of their local language.

The violent clashes in the state’s megacity Mumbai earlier this month were sparked by the regional government’s controversial decision to make Hindi a compulsory third language in public primary schools.

Pushback and protest has also been especially strong in the south, where English and regional languages such as Tamil, Telugu, and Kannada are valued as symbols of local identity and autonomy.

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24 Aug 2025 - 06:11 am

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24 Aug 2025 - 01:09 am

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23 Aug 2025 - 11:56 pm

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23 Aug 2025 - 07:37 pm

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23 Aug 2025 - 07:36 pm

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23 Aug 2025 - 07:36 pm

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23 Aug 2025 - 04:02 pm

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Michaelabift

23 Aug 2025 - 04:52 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.