mongol

Example Sentences

• "The face which emerged was not reassuring.[…]. He was not a mongol but there was a deficiency of a sort there, and it was not made more pretty by a latter-day hair cut which involved eccentrically long elf-locks and oiled black curls."
• "—You are malaka! [a wanker] —Malaka goat anan! [is your goat mother!] —Malaka OLOLOLO! —[Answers in Turkish] Malaka goat anandır! [Malaka is your goat mother!] —Mongol! —[Answers in Turkish] Hassiktir ben Türküm! [Fuck you, I am Turkish!]"
• "THE following fables are selected from a number which a Mongol teacher dictated in his attempts to familiarise a foreigner with the language of Mongolia. It will be seen at a glance that most of them are not native to the country, but come from a laud abounding with sights and scenes unknown to Mongolia. One or two of them, though, have a very Mongol look about them, and doubtless a good many of them have adopted more or less of a Mongol dress."
• "While the social system could thus be improved, [G. Stanley] Hall knew that heredity was more important. He argued that a pound of heredity was “worth a hundredweight of education.” It was necessary to pay attention to better breeding: “The nation that breeds best, be it Mongol, Slav, Teuton or Saxon, will rule the world in the future.”"
• "An old woman with a very Mongol face, a bright Uzbek print dress and a shopping bag, got off at every stop and back on again."
• "This topping for Iranian bread (or its Chinese derivative shaobing) is truly unique. We know of nothing like it anywhere else. It is also very different from anything else in the YSZY. A very Mongol flavor is implied, if it is not a straight borrowing from nomadic Turks. The “Iranian cakes” are Persian bread (nan), still a staple food in Ningxia and Xinjiang. In the Chinese Islamic Restaurant, a Ningxia Hui restaurant near Los Angeles, we have eaten similar stews with their incomparable nan–style bread. This particular stew, however, is one of the YSZY’s amazing, unique, and creative blendings of Mongol, Near Eastern, and Chinese elements (cf. recipes # 21–23, etc.)."