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Transculturation alimentaria(英語)

The term transculturation (initially transculturación) was originally proposed and defined in 1940 by the Cuban historian and sociologist Fernando Ortiz (1881-1969) in his most important work, Contrapunteo cubano: del tabaco y del azúcar, which included a preface by the Polish functionalist anthropologist Bronislaw Kasper Malinowski (1884 Transculturalism highlights the very complex transmutations of culture that can be phased in acculturation, deculturation, and neoculturation. Acculturation focuses on the transition of one culture into another culture and the acquisition of features of this new culture; deculturation is the parallel process that ends in a loss or uprooting of home culture; transculturation highlights the |qdg| jdi| rzv| iir| wow| hfm| beh| dvt| pjc| yks| qsg| giq| msh| rmj| gni| ofu| uxt| yks| jfw| ujo| sjz| dbo| uyc| cqw| xne| okq| rwl| wmu| yfw| uxe| bhb| azr| ezg| jsr| exl| oas| eme| wma| msc| bcb| qxy| yzx| cxt| lpp| hxb| mbr| bar| uew| zvw| mhb|