Submitted by Jadson Francisco de Jesus SILVA (jadson@uefs.br) on 2018-07-23T21:10:33Z No. of bitstreams: 1 DISSERTA??O VERS?O PARA DEFESA 1.pdf: 2340295 bytes, checksum: 96b97a7428460d8826acfd92707ce958 (MD5) / Made available in DSpace on 2018-07-23T21:10:33Z (GMT). No. of bitstreams: 1 DISSERTA??O VERS?O PARA DEFESA 1.pdf: 2340295 bytes, checksum: 96b97a7428460d8826acfd92707ce958 (MD5) Previous issue date: 2018-03-01 / Funda??o de Amparo ? Pesquisa do Estado da Bahia - FAPEB / La lexicologie, de tenir compte des aspects sociaux dans l'enqu?te du lexique, prendre le ?mot? comme une composante de la structure sociale et non comme objet isol?. Ainsi, le lexique, la connaissance partag?e par un groupe linguistique socioculturelle, est consid?r? comme l'?l?ment linguistique qui permet aux individus de saisir la r?alit? sociale. Enr?l? dans les principes th?oriques et m?thodologiques de la lexicologie, ce travail Il a le corpus l'?dition du livre art du cuisine pour gouverner ceux qui veulent curieusement rago?t... r?alis?e par le professeur Isabel Drumond Braga (2015). Le manuscrit original est d?pos? ? la Biblioth?que Nationale du Portugal, dans le cadre du n.11390 des quotas, offrant une vari?t? de recettes, dont la compilation est ?crit par le P. Manuel de Santa Teresa, qui offre les fr?res la?cs de la province de l' Algarve. Ainsi, ? partir du texte ?dit?, nous avons proc?d? ? l'?tude du lexique Baser sur la th?orie des champs lexicaux sous l'?gide de la m?thodologie des champs propos?s pour Coseriu (1986 [1977]). Ainsi, dans ce travail, nous avons entrepris l'objectif principal: de pr?senter la structure du vocabulaire de la cuisine, pr?sente dans le travail dans leurs macrochamps respectifs: condiments, ustensiles et unit?s de poids et mesures, l' inscription d' un total de 116 lexies. Afin de soutenir notre analyse, nous utilisons ?galement les discussions frapp?es par Oliveira et Isquerdo (1988), Barbosa (1986), le Pais (1994), Bueno (1964), Seabra (2015) et Abbade (2006), qui prennent leurs enqu?tes ? partir de la compr?hension des exp?riences collectives d'un groupe social, qui est, ? partir des d?signations pr?-scientifiques ?tablies en eux afin de clarifier la relation intrins?que entre la langue, la culture et la soci?t?, car la fa?on dont les utilisateurs voient le monde est ordonnant la cr?ation du lexique d'une langue naturelle. Ainsi, pour r?aliser l'analyse des lexies, nous avons observ? que ces diff?rences ressortaient ?l?ments socioculturels qui sont essentiels ? l'?tablissement de l' identit? ethnique et culturelle de la r?gion de l' Algarve, ?tant donn? que l'approche historique, g?ographique et culturelle sociale, dialogu? avec Coelho (2010), Ramos et al (2009) Cavaco (1976) et Mateus (2013), ont ?galement ?t? la cl? de la compr?hension de ces relations. En r?sum?, les inventer, organiser et analyser les lexies pour la cuisine de champ lexical, non seulement confirment l'influence intense marqu?e par socioculturel ceux - ci, ainsi que les diff?rentes possibilit?s d'?tudes que nous pouvons prendre d'eux. / A Lexicologia, ao considerar os aspectos sociais na investiga??o do l?xico, toma a ?palavra? como componente da estrutura social e n?o mais como objeto isolado. Diante disso, o l?xico, saber partilhado por um grupo s?cio-lingu?stico-cultural, ? tido como o elemento lingu?stico que permite aos indiv?duos apreenderem a realidade social. Arrolado nos princ?pios te?rico- metodol?gicos da Lexicologia, este trabalho tem como corpus a edi??o do Livro arte de cozinha para se governarem os que curiozamente quizerem guizar..., realizada pela professora Isabel Drumond Braga (2015). O manuscrito original est? depositado na Biblioteca Nacional de Portugal, sob a cota de n.11390, constituindo uma variedade de receitas culin?rias, cuja compila??o ? de autoria do Fr. Manuel de Santa Teresa, o qual oferece aos irm?os leigos da Prov?ncia do Algarve. Assim, a partir do texto editado, realizamos o estudo do l?xico pautando- nos na teoria dos campos lexicais sob a ?gide da metodologia dos campos proposta por Coseriu (1986 [1977]). Destarte, nesta disserta??o, empreendemos como objetivo principal: apresentar a estrutura??o do vocabul?rio de cozinha, presente na obra, em seus respectivos macrocampos: dos condimentos, dos utens?lios e das unidades de pesos e medidas, elencando um total de 116 lexias. A fim de fundamentar nossa an?lise, fizemos uso tamb?m das discuss?es cunhadas por Oliveira e Isquerdo (1988), Barbosa (1986), Pais (1994), Bueno (1964), Seabra (2015) e Abbade (2006), que tomam suas investiga??es partindo do entendimento das experi?ncias coletivas de um determinado grupo social, isto ?, a partir das designa??es pr?-cient?ficas que estes estabelecem para assim esclarecer a intr?nseca rela??o entre l?ngua, cultura e sociedade, visto que a forma com que os falantes v?m o mundo ? que determina a constitui??o do l?xico de qualquer l?ngua natural. Desse modo, ao realizarmos a an?lise das lexias, pudemos observar que estas evidenciaram elementos socioculturais diversos e que foram fundamentais para o estabelecimento da identidade ?tnica e cultural da regi?o algarvia, haja vista que a abordagem s?cio hist?rica, geogr?fica e cultural, dialogadas com Coelho (2010), Ramos et al (2009), Cavaco (1976) e Mateus (2013), tamb?m foram fundamentais para o entendimento dessas rela??es. Em s?ntese, ao inventariarmos, organizarmos e analisarmos as lexias referentes ao campo lexical de cozinha, n?o s? confirmamos a intensa influ?ncia sociocultural marcada por estas, como tamb?m as diversas possibilidades de estudos que podemos empreender a partir das mesmas.

Submitted by Ricardo Cedraz Duque Moliterno (ricardo.moliterno@uefs.br) on 2016-07-13T00:48:57Z No. of bitstreams: 1 DISSERTA??O DE MESTRADO - LIVIANE GOMES ATA?DE SANTANA.pdf: 3048877 bytes, checksum: b2f1493b1ddd4d4b353f77e615c3d3a9 (MD5) / Made available in DSpace on 2016-07-13T00:48:57Z (GMT). No. of bitstreams: 1 DISSERTA??O DE MESTRADO - LIVIANE GOMES ATA?DE SANTANA.pdf: 3048877 bytes, checksum: b2f1493b1ddd4d4b353f77e615c3d3a9 (MD5) Previous issue date: 2016-02-25 / Les livres de recettes ont ?t? et sont la liste des arts gustatifs pour les civilisations, la source de textes avec ses indications de pr?parations de go?ts pour les plus vari?es occasions. Les livres gastronomiques du XIXe si?cle avaient des r?gles de servir ? table, des m?thodes pour couper, sans compter le principal: les ingredients et les modes de pr?paration de chaque plat. Cette dissertation s?est bas?e sur des oeuvres gastronomiques br?siliennes du XIXe si?cle, lesquelles ont ?t? mises en ?vidence durant l??poque des grandes transformations sociales, ?conomiques et politiques dans le pays qui se sont pass?es avec l?arriv?e de la famille r?ele portugaise au Br?sil, laquelle, certainement, a apport? ses habitudes alimentaires, ses moeurs et ustensiles domestiques, influen?ant les habitudes alimentaires des br?siliens. Il s?agit des oeuvres intitul?es Cozinheiro Imperial et Cozinheiro Nacional, qui constituent le corpus de cette recherche. Ainsi, on a l?intention d?achever l?objectif primordial dans la branche lexicologique: pr?senter le vocabulaire d?fini et exemplifi? du champ lexical de la gastronomie br?silienne du XIXe si?cle qui existe dans les livres cit?s, organisant les lexies ? travers la Th?orie des Champs Lexicaux propos?e par Eugenio Coseriu ([1977]1981) ayant pour base th?orique du lexique, les studieux Abbade (2009), Biderman (2011), Vilela (1979), parmi d?autres. Par rapport au champ d??tude gastronomique, on a consult? des auteurs comme Cascudo (2011) et Revel (1996), des revues, des p?riodiques et des textes du milieu virtuel. On souligne qu?on a discut? aussi le rapport existant entre la gastronomie, la langue, la culture et la societ?, ?tablissant des dialogues entre ces aspects et tra?ant les nuances de l?art de la cuisine br?silienne. / Os livros de receita foram e s?o, para as civiliza??es, o rol das artes gustativas, o manancial de textos com suas indica??es de preparo de sabores para as mais variadas ocasi?es. E os receitu?rios gastron?micos do s?culo XIX eram dotados de regras de servir ? mesa, de m?todos para trinchar, al?m do principal: os ingredientes e os modos de preparo de cada prato. Esta disserta??o est? referenciada em obras gastron?micas brasileiras do s?culo XIX, obras que marcaram a ?poca correspondente ?s grandes transforma??es sociais, econ?micas e pol?ticas no cen?rio do pa?s, propiciadas com a chegada da fam?lia real portuguesa ao Brasil, que, com certeza, trouxe seus h?bitos alimentares e seus usos e utens?lios dom?sticos, influenciando os costumes alimentares dos brasileiros. Trata-se das obras intituladas Cozinheiro Imperial e Cozinheiro Nacional, constituintes do corpus desta pesquisa. Assim, pretende-se cumprir um objetivo primordial no ramo lexicol?gico: apresentar o vocabul?rio definido e exemplificado do campo lexical da gastronomia brasileira do s?culo XIX constante nos citados livros, utilizando-se para a organiza??o do mesmo, a Teoria dos Campos Lexicais proposta por Eug?nio Coseriu ([1977]1981). Utilizou-se, para tanto, como fundamenta??o te?rica no ramo do l?xico, estudiosos como Abbade (2009), Biderman (2011), Vilela (1979), dentre outros. No que diz respeito ao campo de estudo gastron?mico, foram consultados autores como Cascudo (2011), Revel (1996), al?m de revistas, peri?dicos e textos veiculados em meio virtual. Salienta- se, ainda, que, buscou-se discutir tamb?m a rela??o existente entre gastronomia, l?ngua, cultura e sociedade, estabelecendo os di?logos entre estes aspectos e delineando as nuances da arte da cozinha brasileira.

The composite right to meaningful and informed participation in the criminal process comprises the right to information, the right to understand, the right to be prepared, the right to be present, the right to confrontation and the right to present one’s case. The sub-rights are not of an overarching nature such as the right to legal representation and the right of access to the law. The various rights are grouped together because they show some connection with the ability of the suspect or the accused to participate in the criminal proceedings as a legal subject, and not as an object of the proceedings as in primitive times. These rights ensure that the accused will not participate in the criminal process from an unfavourable position. The heading ‟meaningful and informed participation” is therefore a collective term for these rights. These sub-rights form part of the comprehensive right to a fair trial. The thesis examines aspects of the position of the accused in South Africa and in foreign jurisdictions such as the United States of America, Canada, New Zealand, Australia, Germany, the United Kingdom and Islamic systems. International instruments such as the European Convention for the Protection of Human Rights and decisions of the United Nations Human Rights Committee are also considered. The thesis first considers the historical perspective of the accused in primitive times when he was regarded as an object of the criminal proceedings, to the present time when he is regarded as a subject of the proceedings. The study on foreign jurisdictions reveals that for the most part, our law is in line with the law of other countries. The study also demonstrates that the various rights are not absolute. In exceptional circumstances, some diminution of the accused’s rights is necessary to protect the interests of society. Nevertheless, the courts should act cautiously and not allow the exceptions to overtake the rule. The judiciary should strive to find a better balance between the constitutional rights of the accused and the interests of society. To this end, the judicial system must be objective yet vigilant. / Criminal & Procedural Law / LL.D.

The composite right to meaningful and informed participation in the criminal process comprises the right to information, the right to understand, the right to be prepared, the right to be present, the right to confrontation and the right to present one’s case. The sub-rights are not of an overarching nature such as the right to legal representation and the right of access to the law. The various rights are grouped together because they show some connection with the ability of the suspect or the accused to participate in the criminal proceedings as a legal subject, and not as an object of the proceedings as in primitive times. These rights ensure that the accused will not participate in the criminal process from an unfavourable position. The heading ‟meaningful and informed participation” is therefore a collective term for these rights. These sub-rights form part of the comprehensive right to a fair trial. The thesis examines aspects of the position of the accused in South Africa and in foreign jurisdictions such as the United States of America, Canada, New Zealand, Australia, Germany, the United Kingdom and Islamic systems. International instruments such as the European Convention for the Protection of Human Rights and decisions of the United Nations Human Rights Committee are also considered. The thesis first considers the historical perspective of the accused in primitive times when he was regarded as an object of the criminal proceedings, to the present time when he is regarded as a subject of the proceedings. The study on foreign jurisdictions reveals that for the most part, our law is in line with the law of other countries. The study also demonstrates that the various rights are not absolute. In exceptional circumstances, some diminution of the accused’s rights is necessary to protect the interests of society. Nevertheless, the courts should act cautiously and not allow the exceptions to overtake the rule. The judiciary should strive to find a better balance between the constitutional rights of the accused and the interests of society. To this end, the judicial system must be objective yet vigilant. / Criminal and Procedural Law / LL.D.

attitudes amongst the members of different races towards the implementation of affirmative action in the Correctional Services Department of South Africa. A literature study on affirmative action was completed and thereafter a questionnaire was developed. An emperical study was done by questionnaire on the determination of perceptions and attitudes of members of the South African Correctional Services Department towards the application of Affirmative Action policies. serious problems if not correctly managed. It was established that the success in any affirmative action strategy rests on the understanding and acceptance of cultural diversity as manifested in perceptions and attitudes. Management information systems needs to be effective and efficient at all times. Changing perceptions and attitudes increased passion and job satisfaction. Recommendations are made for further research on aspects highlighted by the findings. / Penology / M.A. (Penology)

attitudes amongst the members of different races towards the implementation of affirmative action in the Correctional Services Department of South Africa. A literature study on affirmative action was completed and thereafter a questionnaire was developed. An emperical study was done by questionnaire on the determination of perceptions and attitudes of members of the South African Correctional Services Department towards the application of Affirmative Action policies. serious problems if not correctly managed. It was established that the success in any affirmative action strategy rests on the understanding and acceptance of cultural diversity as manifested in perceptions and attitudes. Management information systems needs to be effective and efficient at all times. Changing perceptions and attitudes increased passion and job satisfaction. Recommendations are made for further research on aspects highlighted by the findings. / Penology / M.A. (Penology)