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Switzerland’s mysterious fourth language

    Despite Romansh being one of Switzerland’s four national languages, less than 0.5% percent of Swiss can answer that question – “Do you speak Romansh?” – with a “yes”. Romansh is a Romance language indigenous to Switzerland’s largest canton, Graubünden, located in the south-eastern corner of the country. In the last one hundred years, the number of Romansh speakers has fallen 50% to a meagre 60,000. Travellers in the canton can still see Romansh on street signs, or hear it in restaurants when they’re greeted with “Allegra!” (Welcome in). But nearly 40% of Romansh speakers have left the area for better job opportunities and it’s rare that you will see or hear Romansh outside the canton. In such a small country, can a language spoken by just a sliver of the population survive, or is it as doomed as the dinosaur and dodo?

    Language exists to convey a people’s culture to the next generation, so it makes sense that the Swiss are protective of Romansh. When the world loses a language, as it does every two weeks, we collectively lose the knowledge from past generations. “Language is a salient and important expression of cultural identity, and without language you will lose many aspects of the culture,” said Dr Gregory Anderson, Director of the Living Tongues Institute for Endangered Languages.

    Without the Romansh language, who is to say if customs like Chalandamarz, an ancient festival held each 1 March to celebrate the end of winter and coming of spring, will endure; or if traditional local recipes like capuns – spätzle wrapped in greens – will be forgotten? “Romansh contributes in its own way to a multilingual Switzerland,” says Daniel Telli, head of the Unit Lingua. “And on a different level, the death of a language implies the loss of a unique way to see and describe the world.”

(Dena Roché. www.bbc.com, 28.06.2018. Adaptado.)

TEXTO
 

Can eating meat be eco-friendly?

Every year we raise and eat 65 billion animals, that’s nine animals for every person on the globe, and it’s having a major impact on our planet.
(...)

I like eating meat but I know that my food preferences, and those of a few billion fellow carnivores, comes at a cost. Nearly a third of the Earth’s ice-free land surface is already devoted to raising the animals we either eat or milk. Roughly 30% of the crops we grow are fed to animals. The latest UN Food and Agriculture Organisation reports suggest livestock are responsible for 14.5% of man-made greenhouse gas emissions - the same amount produced by all the world’s cars, planes, boats and trains.
(...)

The problem lies in what the cows eat. Unlike most mammals, cattle can live on a diet of grass, thanks to the trillions of microbes that live in their many stomachs. These microbes break down the cellulose in grass into smaller, nutritious molecules that the cows digest, but while doing so the microbes also produce huge amounts of explosive methane gas which the cows burp out.
Fonte: http://www.bbc.com/news/science-environment-28858289. Acesso em 27/08/2014. Adaptado.

Against Death Penalty

[1]     Those who judge and condemn, say that capital

punishment is necessary. Firstly, because it is necessary to

remove from the social community a member who has

[4] already injured it, and might injure it even more. If that is all,

a life sentence would suffice. What is the use of bringing

death? You may argue that one might escape from jail —

[7] keep better watch, then! Let there be no executioner where

the jailer suffices.

         One might also say society must avenge itself,

[10]society must punish. Neither one nor the other: vengeance is

an individual act, and punishment belongs to God. Society is

between the two; punishment is above it, vengeance is

[13] beneath it. Nothing so great or so small should be in its

sphere. Society should not punish in order to avenge itself; it

should correct, in order to improve!

[16]    The third and last reason remains, the theory of

examples. It is imperative to set examples. By the sight of the

fate inflicted on criminals, we must shock those who might

[19] otherwise be tempted to imitate them! Well; above all, we

deny the power of the example. We deny that the spectacle of

torment produces the desired effect. Rather than edifying the

[22] common people, it demoralizes them and blunts in them all

sensibility.

Victor Hugo. Le dernier jour d’un condamné, Paris, Eugène Renduel, 1832. pp XXII e XXIII (adapted).

According to the text above, judge the following item.

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JANUARY 24, 2024
How Long Does It Really Take to Form a Habit?
There’s a myth that it takes 21 days to form a habit. Experts explain why it might take some people longer–or shorter
BY JOCELYN SOLIS-MOREIRA

    Waking up at the crack of dawn and going for a run might feel intimidating when you start trying to make it a habit.
Weaving a signifi cant new activity such as this into your regular routine obviously takes determination and time–but
how much time is really needed to make that habit stick?
    One popular idea suggests that it takes 21 days to solidify a habit. A three-week time frame might sound easily
reachable to someone making a resolution on New Year’s Day, when people tend to feel extra motivated to start a
new habit or kick an old one, says Colin Camerer, a behavioral economist at the California Institute of Technology
who has conducted research on habit formation. Yet every January 21 very few people can boast that they have
kept their resolutions. One survey showed that only 9 percent of people actually stuck to their goals in 2023.
    Everyone has a unique habit-building timeline–and no matter how long it is for any individual, repetition is the key
to making it work, explains Phillippa Lally, a senior lecturer in psychology and the co-director of the Habit Application
and Theory group at the University of Surrey in England. Both Lally and Camerer suggest various individualized ways
to reinforce healthy behaviors and to eventually turn a wholesome task into an unconscious habit.

https://tinyurl.com/e8rjumxe Acesso em: 24.01.2024. Adaptado.