• Cross-Cultural Studies
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• v.27
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• pp.7-29
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• 2012

This study was aimed to analyze - focusing on the thesis of Younes - the pronunciation error occuring mostly for Arabian speakers to learn French pronunciation for Arabians and to suggest the effective study plan to improve such errors and provide the effective studying method. The first part is on how the Arabic and French pronunciation system are distinguished, especially by comparing and analyzing the system of graphemes and phonemes, with which we focused on the fact that Arabian is a language centralized on consonants, while French is a verb-centered language. In the second part, we mainly discussed the cause and the types of errors occurring when Arabic speakers study French pronunciation. As of the category of mistakes, we separated them into consonants and verbs. We assumed the possible method which can be used in learning, focusing on /b/, /v/, /p/, /b/ - in case of non-verbs and consonants - and /y/, /ø/, - in case of verbs - which don't exist in Arabic pronunciation system. One of the troubles the professors in Arabian culture have in teaching French to native learners is how to solve the problem on a phonetic basis regarding speaking and reading ability, which belong to verbal skill, among the critical factors of foreign language education, which are listening, speaking, reading, and writing skills. In fact, the problems occuring in learning foreign language are had by not only Arabian learners but also general groups of people who learn the foreign language, the pronunciation system of which is distinctly distinguished from their mother tongue. The important fact professors should recognize regarding study of pronunciation is that they should encourage the learners to reach the acceptable level in proper communication rather than push them to have the same ability as the native speakers, Even though it cannot be said that the methods suggested in this study have absolute influence in reducing errors when learning French pronunciation system, I hope it can be at least a small help.

• Phonetics and Speech Sciences
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• v.10 no.1
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• pp.49-55
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• 2018

This paper aims to describe a knowledge-based pronunciation generation system for French. It has been reported that a rule-based pronunciation generation system outperforms most of the data-driven ones for French; however, only a few related studies are available due to existing language barriers. We provide basic information about the French language from the point of view of the relationship between orthography and pronunciation, and then describe our knowledge-based pronunciation generation system, which consists of morphological analysis, Part-of-Speech (POS) tagging, grapheme-to-phoneme generation, and phone-to-phone generation. The evaluation results show that the word error rate of POS tagging, based on a sample of 1,000 sentences, is 10.70% and that of phoneme generation, using 130,883 entries, is 2.70%. This study is expected to contribute to the development and evaluation of speech synthesis or speech recognition systems for French.

• Speech Sciences
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• v.9 no.1
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• pp.89-110
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• 2002

Intonation is very difficult to describe and it is furthermore difficult to compare intonation between different languages because of their differences of intonation systems. This paper aims to compare some intonation phenomena between Korean, French and English. In this paper I will refer to ToBI (the Tone and Break Indices) which is a prosodic transcription model proposed originally by Pierrehumbert (1980) as a description tool. In the first part, I will summarize different ToBI systems, namely, K-ToBI (Korean ToBI), F-ToBI (French ToBI) and ToBI itself (English ToBI) in order to compare the differences of three languages within prosody. In the second part, I will analyze some tokens registered by Korean, French and American in different languages to show the difficulties of learning other languages and to find the prosodic cues to pronounce correctly other languages. The point of comparison in this study is the Accentual Phrase (AP) in Korean and in French and the intermediate phrase (ip) in English, which I will call ' subject phrase ' in this study for convenience.

• MALSORI
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• no.47
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• pp.15-29
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• 2003

When intonation in French is analysed in terms of a multi-dimentional and hierarchical structure, each of the prosodic units such as accent phrases(having different combinations of the basic tonemes L and H), pre-sentencial and post-sentencial long pauses, intonation phrases(containing boundary intonation), as well as intermediate phrases can be considered being realized on a separate tier. Unlike on the tiers where accent phrases and intonation phrases occur, an intonation rhythm consisting of plateaus is realised on that of intermediate phrases. This intonation rhythm consisting of plateaus is one of the significant factors that lead a basic French metrical rhythm. This paper first shows the types of combinations of the basic tonemes L and H found in French accent phrases. Secondly, this paper examines the roles intermediate phrases and plateaus play in French. Finally, this paper argues that intermediate phrases are the metrical units actually adopted as real utterance units in French.

• Journal of Fashion Business
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• v.1 no.2
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• pp.20-30
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• 1997

The purpose of this study is to examine the influence of European middle class, ethos to costume. This study is concerned with historic situation about enlightment and French revolution, and the change process of costume before and after the French Revolution. In order to investigate the relationship, this studies include the phenomenon of costume in the basis of thoughts of the age (enlightment), political event (French revolution) and social system (middle classes). The Influence of enlightment to costume of man and children were which emphasized practical aspect. Children costume was developed independently from costume of adult before French revolution. French revolution played a roll in silhouette, color, texture of costume for man. Especially pantalons which names Sans-culotte generalized as modern clothing for man. Women freed from corset because of the influence of neo-classicism for a while. However, costume of woman did not change much because women were excluded from of enlightment.

• Speech Sciences
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• v.8 no.1
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• pp.53-66
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• 2001

This paper aims to investigate the acoustic characteristics of the vowels attested in Korean and French and to seek a way of understanding them from a phonological point of view. We first compare the two vowel systems by measuring the actual frequencies of the formants using CSL. It is shown that the first and second formants vary in wider range in French compared to Korean. In order to understand the two vowel systems from a phonological point of view, we apply the theory of Licensing Constraints, proposed and developed by Kaye (1994), and Charette and Kaye (1994). We propose the licensing constraints placed upon the vowels both in Korean and French. For Korean, we propose the licensing constraints such that both elements I and U must be heads. For French, we claim the following licensing constraints: U in a headed expression must be head, A cannot be head, and Nothing can only license an expression A in it.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.407-412
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• 2012

The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.11
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• pp.1-10
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• 2021

This paper compares the performance of Fama-French three-factor and five-factor models using a dataset of 20 Pakistani commercial banks for the period 2011 to 2020. We focus on an emerging economy as the findings from earlier studies on developed countries cannot be generalized in emerging markets. For empirical analysis, twelve portfolios were developed based on size, market capitalization, investment strategy, and growth. Subsequently, we constructed five Fama-French factors namely, R_M, SMB, HML, RMW, and CMA. The OLS regression technique with robust standard errors was applied to compare the predictive power of both the Fama-French models. Further, we also compared the mean-variance efficiency of the Fama-French models through the GRS test. Our empirical analysis provides three unique and interesting findings. First, both asset pricing models have similar predictive power to explain the expected portfolio returns in most cases. Second, our results from the GRS test suggest that there is no noticeable difference in the mean-variance efficiency of one asset pricing model over the other. Third, we find that all factors of both Fama-French models are statistically significant and are important for explaining the volatility of expected commercial bank returns in the context of Pakistan.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• Proceedings of the Acoustical Society of Korea Conference
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• autumn
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• pp.365-368
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• 1999

This study analyzes different types of pauses in French language - silent pauses and filled pauses -, focussing on their distribution and duration in utterances from a radio interview. Pauses combined with intonation which precede and succeed influence the variability of intonation patterns; initial rising and penultima rising of French intonation. These two patterns characterize contemporary French, specially in face-to-face situation.