Organization: University of Maine System
Date: Thursday, 5 Nov 1992 22:43:40 EST
From: <IO11412@MAINE.MAINE.EDU>
Newsgroups: soc.culture.bulgaria
Subject: FAQ soc.culture.bulgaria V0.1

Hi, this is the very first release of the Bulgarian FAQ.
Any comments and corrections are more than welcome. So are
contributions. Please help make the FAQ really helpful and
interesting. After the initial discussion I will post the
FAQ in news.answers, where other similar FAQs are posted.

Dragomir

=============================================================================

*Q1. Email cites and addresses in Bulgaria (by Daniel Kalchev)

*Q2. Bulgarian cuisine (by Rumi Radenska)

*Q3. Bulgarian music on CD's (by Brian Sutin)

*Q4. Broadcasts of Radio Sofia (by Paul Philbrow, Rossen Zlatev, Rossen
Dandoloff, and Christo Angelov)

*Q5. Modern Bulgarian Language courses (by Kitty Kagay and Ken Grau)

*Q6. How to make Bulgarian yogurt in the U.S. (by Nikolay Mehandjiev)

*Q7. Voice/fax numbers of the bulgarian embassy in US. (by Alex Haralampiev)

*Q8. How to pronounce Bulgarian. (by Dragomir Radev)

*Q9. Where can one get Cyrillic font drivers. (by Nikolay Mehandjiev, Yossi
      Gil, J"org Knappen)

*Q10. How did Bulgaria perform at the 1992 Olympic Games. (by Dragomir Radev)

*Q11. Where's the Bulgarian club in Chicago. (by Vassil Peytchev)

=============================================================================

Q1. Email cites and addresses in Bulgaria (by Daniel Kalchev)

                    List of the EUnet sites in Bulgaria
                    -----------------------------------

C   uucp     domain        Town        Description
    name     name
-----------------------------------------------------------------------------
U   acmbul   acmbul.bg     Varna       The Bulgarian Chapter of ACM
U   aubg     aubg.bg       Blagoevgrad
U   bulpac   N/A           Varna       RSS1/BULPAC Varna
U   csy      iinf.bg       Sofia       Intstitute of Informatics at BAS
UIL danbo    danbo.bg      Varna       The Bulgarian EUnet Backbone
             digsys.bg     Varna       Digital Systems Co.
P   doganov  N/A           Varna       Doganov
U   lanix    lanix.bg      Burgas      Lanix
U   libvar   libvar.bg     Varna       Scientific Library Varna
U   marsel   N/A           Sofia       Mars Electronic
X   marvel   N/A           Plovdiv     Marvel Ltd.
U   mgu      mgu.bg        Sofia       University of Minning and Geology
U   omex     N/A           Sofia       Open Market Service
U   paros    natsoft.bg    Varna       Naturella Soft Ltd.
U   pegas    pegas.bg      Varna       Pegasus Group Ltd.
P   rmri     N/A           Romania     Institute of Oceanology
P   umlvarna unimasters.bg Varna       Unimasters Logistics
U   usw      usw.bg        Sofia       United Software Writers Ltd.
U   virbus   virbus.bg     Sofia       Laboratory of Computer Virulogy at BAS

Notes:
    The first colimn reflects the connectivity to the backbone state:
        U - UUCP, over dialup or X.25
        I - TCP/IP
        L - LAN connection (local machine)
        P - Pending connection
        X - Disconnected

=============================================================================

Q2. Bulgarian cuisine (by Rumi Radenska)

BULGARIAN CUISINE

Bulgaria is a relatively old state. It was founded in 7th century a.d.
From that time until the 18th century Bulgarian people used to eat the usual
for Europeans food: meats, fish, bread, raw fruits and vegetables.
By the end of the 18th and especially in the 19th century Bulgarian people
developed their specific cuisine. Basic ingredients in the Bulgarian
kitchen are:

1. Meats: pork, beef, lamb, chicken, fish.

2. Dairy products: the main type of milk Bulgarians eat is plain yogurt.
They prepare it generally from cow milk, but you can get yogurt made
from sheep milk or buffalo-cow milk, which are much more tasty than cow yogurt.
Almost everyone in Bulgaria eats yogurt every day - from age of 3 months until
his/her death. There are two main kinds of cheese: feta (white cheese) and
yellow cheese. Feta is two types: cow feta and sheep feta. Bulgarians prefer
to use cow feta in cooking and to eat sheep feta. Yellow cheese is used
as in the U.S. You can buy original Bulgarian feta in Mediterranean stores
in the U.S.

3. Rice, corn, beans, lentils.

4. Vegetables: potatos, cabbage(green and red), carrots, tomatos, green peppers,
eggplants, cucumbers, garlic, zucchini, pumpkin, onions (yellow and green),
peas, celery, spinach, cauliflower, lima beans, lettuce, radishes,
turnip, gumbo, mushrooms, olives.

5. Fruits: cherries, raspberries, strawberries, blueberries, blackberries,
apples, peaches, pears, plums, apricots, watermelons, melons, grapes, quinces,
medlars.

6. Nuts: peanuts, walnuts, hazelnuts, almonds, chestnuts.

7. Spices: parsley, mint, savory, paprika.

8. Herbs: many different, from thyme to milfoil. They are used in cooking and
for herb teas.

All these basic ingredients are grown in Bulgaria.

By the end of the last century Bulgaria extended its economic connections with
Middle and West European countries. This way, little by little, people in
Bulgaria started to use some common European foods like pasta, mayonnaise,
cream, and also some fruits and vegetables which are not grown in the country.
Today the Bulgarian cuisine is a mixture of typical Bulgarian courses and
common for all world foods.

In the restaurants you may purchase steaks, chops, hamburgers usually roasted,
broiled or barbequed with garnish from potatos, beans, salad and Bulgarian type
of salsa called luttennitza. In the largest cities of the country there are
special restaurants for fried chicken, fish, pizza, spaghetti. In the capital
Sofia you can taste in a special restaurants German, Russian, Italian, Korean,
Vietnamese, and Japanese food. Traveling in the countryside you can always
buy near the road 'kebbabchetta' and 'kyuftetta' - Bulgarian barbequed
hamburgers with oblong or round shape.

Home cooking is more varying and depends on many factors, but the most
important one is the family cooking tradition. For example, I'm still cooking
some courses my grandmother used to cook a long time ago. Although Bulgaria is
a small country, there is a difference in cooking traditions between its North
and South parts.

A distinctive feature of Bulgarian home cooking is that you start with the
cooking of the meat and gradually adding all other ingredients. At the end of
the cooking you have completely finished the course in one sausepan. This method
saves time, especially if you work from scratch.

Example:

MEAT WITH POTATOS

Meat (pork, beef or chicken) - 1 1/2 lb.
1 yellow onion
1 carrot
1 stick selery
1 Italian pepper
1 tsp. paprika
1 tsp. salt
5 potatos
1 can (6-8 oz.) tomato sause
2 tbsp. parsley
2 cups hot water
1/4 cup vegetable oil (optionally)

If you'd like to try, follow the steps:

1. Cut the meat into 2" pieces. Put in the sausepan with the salt, cover and
cook on the top of the range at medium heat, stiring ocasionally. At this point
you can add the oil.

2. Meanwhile, peel onion and carrot and chop them finely. Add to meat and
stir. Slice selery and green pepper, add and stir. In 5 min. add paprika, stir,
add water.

3. Cover and cook 1/2 hour. Meanwile peel potatos and cut them into cubes. Add
to meat, cook 15 min.

4. Add tomato sause, cook 5 min. Add parsley. Swich off the oven, let stay on
it for 10 min. Serve. Makes 4-6 servings.

Note. If you cook chicken, reduce cooking time in step 3 to 10 min. instead of
1/2 hour.

Although slow cooking was very appreciated in the old Bulgarian kitchen,
today many Bulgarian women prefer quick dishes.

Some easy typical Bulgarian recipies:

GREEN SALAD

1/2 head lettuce (your favorite type), finely chopped
1 cucumber, cut into two longwise and sliced
2 large tomatos, cut into two and sliced
1 bunch green onions, cut into 1/2" pieces
1 stick selery, sliced
1/2 bunch of each: parsley, dill and mint, finely chopped
Salad dressing, made from 4 tbsp vegetable or olive oil, 4 tbsp lemon juice and
1/2 tsp salt.

Put all ingredients in a large bowl, mix well and serve. Makes 4-6 servings.


COLD YOGURT SOUP (TARRATTOR)

1 lb. plain yogurt
1 1/2 cups cold water
1 peeled and finelly choped cucumber
2 cloves garlic, pound up
4 tbsp vegetable or olive oil
1 tsp salt
2 tbsp fresh dill
1/2 finelly chopped walnuts (optional)

In a large bowl mix yogurt and water untill smooth. Add all other ingredients,
stir well. Serve. Makes 6-8 servings. In hot summer days you can add  1 cube
ice in each serving bowl.

LUTTENNITZA
(Garnish for broiled of barbequed meats)

1 can (8 oz.) Contadina tomato paste
1/2 cup cold water
1/4 cup vegetable or olive oil
1/2 tsp salt
1/2 tsp ground black pepper
1 bunch green onions, finely chopped
1/2 bunch fresh parsley, finely chopped
2 cloves garlic, pound up.

In a medium size bowl mix well all ingredients. Serve. Makes 4-6 servings.
I'm grateful for this recepie to Mrs. Violetta Peev from Oakton, VA.

EGGPLANT DIP

1 eggplant, baked, peeled and cut into cubes
1/2 cup tomato paste
6 italian peppers, baked, peeled, seedless, cut
1/3 cup vegetable or olive oil
1/4 cup wine vinegar or lemon juice
1/2 tsp salt
1/2 tsp black pepper
1 bunch parsley, chopped
4 cloves garlic, chopped

Put all ingredients in the blender. Mix at high for 2 min. Serve.

LAMB WITH GREEN ONIONS

2 lb. lamb, cut into 1 1/2" pieces
5 bunches of green onions, cut into 1" pieces
2 cups hot water, divided
1 tsp salt
1 tsp paprika
1 tsp black pepper
2 tbsp butter (optionally)

Put lamb in wide, but not deep sausepan. Add 1/2 cup hot water and if desired,
butter, cover. Put on the top of range at medium heat for 2 hours. In 1/2 hour
add onions, salt, paprika, black pepper and 1/2 cup hot water, stir. Cook for
another 1/2 hour, add 1/2 cup hot water, stir. Repeat the latter in 1/2 hour,
using the last 1/2 cup hot water. Cover and cook for 1/2 hour. Switch off
the range, let stay for 15 min. Serve warm.

BANNITZA
In old times and now every Bulgarian family eats BANITZA on holidays as a
dessert. In the BANITZA, prepared for Christmas, one puts wishes for happy,
healty, and successful year.

12 fillo sheets (leaves)
8 oz. crumbled feta cheese
5 eggs, divided
1 stick butter or margarine or 1/2 stick butter and 1/2 stick margarine
  melted
1 1/2 cup Seltzer soda (or other type, but colorless)
1/2 cup granulated sugar (optionally)

Preheat oven to 375. Grease 9X13X1 1/2" pan. In a small bowl put 4 eggs and
feta cheese, mix well. Put the first fillo sheet on the bottom of the pan,
sprinkle with one tbsp melted butter, repeat with 3 more sheets. On the 4th
sheet put 1/2 of the egg-cheese mixture, spread it on the sheet. Order the same
way the next 4 sheets, put the other half of the egg-cheese mixture, cover
with the last 4 fillo sheets.
Cut the BANNITZA into squares with sharp knife. Pour the rest of the butter on
the cuttings. Combine egg and soda, mix well and pour on the top of the
BANNITZA. Bake 20-25 min. or until golden-brown. Take out of the oven,
sprinkle with cold water, cover with paper towel and kitchen fabric towel,
and let stay for 10 min. Serve hot. If desired, before serving sift with
granulated sugar. Makes 12 servings.

You can reheat the BANNITZA in a microwave for 3 min. or in a regular oven for
10 min. at 375. Serve for breakfast with plain yogurt.

Note. When working with fillo leaves, follow strictly instructions outside
the box.

Bulgarian people prepare many vegetarian foods, different pancakes, salads, etc.

Hope you enjoy reading/eating.

Roumi Radenska


=============================================================================

Q3. Bulgarian music on CD's (by Brian Sutin)

Stambolovo '88						Balkanton 060101
Le Mystere Des Voix Bulgares				Explorer 9 79165-2
Le Mystere Des Voix Bulgares, Vol. 2			Explorer 9 79201-2
Villiage Music of Bulgaria / Bulgarian Folk Music	Explorer 9 79195-2
Music of Bulgaria / Ensemble of the Bulgarian Republic	Explorer 9 72011-2
The Severnyashki Folk Ensemble Round The World		Gega GD 103
The Greatest Bulgarian Folk Dances			Gega GD 106
Balkana / The Music of Bulgaria				Hannibal CD-1335
The Forest is Crying / The Trio Bulgarka		Hannibal CD-1342
Two Girls Started to Sing...				Rounder CD-1055
Bulgarian Polyphony Vol. 2 / The National Folk Ensemble	Victor VDP-1462
Balkan -- Mysterious Voices of Bulgaria			Virgin 2-91368

"Two Girls..." is very poor -- don't buy it.  "Balkan" is the soundtrack
to a documentary.  "Stambolovo" is modern wedding band music.  "Bulgarian
Polyphony" #1 and #2 are both out of print (they are Japanese).  Many
of these CDs can be ordered my mail from Elderly Instruments, a company
in East Lansing, Michigan (call information for the number).  They have
a catalogue they will send to you.

=============================================================================

Q4. Broadcasts of Radio Sofia (by Paul Philbrow, Rossen Zlatev, Rossen
Dandoloff, Christo Angelov

**** Part 1 ****

Broadcasts in English
Daily
Universal Time  kHz
0300-0515       11785, 11720, 15160
1730-1900       6035, 15160, 9700, 15370, 11720, 11735
1945-2030       15160, 15370, 11735
2145-0000       11870, 9700, 17825, 15370, 11720, 15135

**** Part 2 ****

                      time        frequency

  -Svobodna Evropa 16.00 - 21.00  17 725KHz
                   16.00 - 18.00   9 625KHz
                   16.00 - 23.00  11 770KHz
                   16.00 - 24.00  21 745KHz
                   16.00 - 21.00  15 115KHz
                   19.00 - 24.00   9 555KHz
                   20.00 - 24.00   6 070KHz
                   22.00 - 24.00   7 115KHZ, 7 255KHz

  -Deutsche Welle -bulg.ezik (bulgarian language)
                   12.30 - 13.20  7 255, 11 850, 11 905 KHz
                   19.00 - 19.50  15 470 KHz
                   21.30 - 22.20  9 605, 9 715, 7 125, 7 170,
                                  7 185, 6 025 KHz.

  - BBC - bulg. ezik
                   5.30 - 5.45  6 050, 7 325, 9 750, 11945
                                9 770, 11 780, 15 390 KHz
                   19.00 - 19.45 6050, 9 770, 11 080, 15 390 KHz
                   22.15 - 23.15 6050, 7 105, 9 770, 11 780
                                 15 135 KHz

  - Voice of Amerika - bulg. ezik
                   6.00 - 6.30 3 980, 6 080, 7 295, 9 530, 9 615 KHz.
                  19.30 - 20.00 5 965, 9 735, 11 805, 15 195 KHz
                  22.00 - 22.30 5 965, 9 735, 11 780 Khz

  - Sofia IV
                  8.00 - 20.00 11 660 KHz - programa horizont

	It is possible to receive 'programa Horizont' also in another
langueges at the next frequencies:

       17 780 KHz, 6 160 KHz no na chuzdi ezici, okolo obed
                                    (aproximately at noon time)

	All hours are LOCAL Bulgarian time.

**** Part 3 ****

This are the frequencies and time (Eastern European) as given by Radio Sofia
for its broadcasts in bulgarian: 4:00-5:00 (11720, 17825, 15350Khz);
6:00-7:00 (5915, 9700, 7170, 11735 Khz); 16:00-18:55 (11700, 11720, 11860Khz);
21:00-21:45 (6070Khz); 22:00-22:30 (15380, 11870 Khz).
The reception for North America(East Coast) is good e.g. on 11735 Khz at 11pm
EST.

**** Part 4 ****

Radio Sofia
-----------

Location       kHz   kW

Vidin         1224*1000 Horizont + Foreign service
Stara Zagora  1161  500 Horizont
Shumen         828  500 Horizont
Petrich        747  500 Horizont
Vidin          576  500 Horizont
Plovdiv      11660* 250 Horizont  (8.30-19.00 GMT)
Pleven         594  250 Horizont
Sofia          963  ??? Horizont


  'Paguo CoOIOuR' - predavaniya na Bqlgarski za chujbina
+-----------+----+----+-----------------+-----+-----+----+
:UTC(=GMT)+2: AM : 31m:       25m       : 19m : 16m :Band:
+-----------+----+----+-----------------+-----+-----+----+
:15.00-17.55:1224:9700:                 :15910:17780: kHz:
+-----------+----+----+-----------------+-----+-----+----+
:16.00-18.55:1224:    :11635,11720,11860:           : kHz:
+-----------+----+----+-----------------+-----+-----+----+



                     VoA na Bqlgarski
+-----------+----+----+----+----+---------+-----------+----+
:UTC(=GMT)+2: AM : 75m: 49m: 41m:   31m   :    25m    :Band:
+-----------+----+----+----+----+---------+-----------+----+
: 6.00- 6.30:1197:3980:6130:7295:9530,9615:           : kHz: <-- 'gobpo ympo BG'
+-----------+----+----+----+----+---------+-----------+----+
:21.30-22.30:         :5975:    :     9735:11720,11780: kHz:
+-----------+---------+----+----+---------+-----------+----+


                BBC na Bqlgarski
+-----------+---------+----+----+-----+----+
:UTC(=GMT)+2:   49m   : 41m: 31m:  25m:Band:
+-----------+---------+----+----+-----+----+
: 6.30- 7.00:5875,6050:    :9770:     : kHz: <-- 'London Start'
+-----------+---------+----+----+-----+----+
:18.45-19.15:     6086:    :9915,11750: kHz:
+-----------+---------+----+----+-----+----+
:22.15-23.15:     6050:7105:9770:     : kHz:
+-----------+---------+----+----+-----+----+



         Radio Free Europe (RFE) na Bqlgarski
+-----------+----+----+-----+-----+-----+-----+----+
:UTC(=GMT)+2: 49m: 41m:  25m:  19m:  16m:  13m:Band:
+-----------+----+----+-----+-----+-----+-----+----+
:16.00-24.00:         :11770:           :20555: kHz:
+-----------+----+----+-----+-----+-----+-----+----+
:16.00-21.00:               :15115:           : kHz:
+-----------+----+----+-----+-----+-----+-----+----+
:16.00-19.00:                     :17725:     : kHz:
+-----------+----+----+-----------+-----+-----+----+
:19.00-24.00:6115:                            : kHz:
+-----------+----+----+-----------------------+----+
:20.00-22.00:    :7155:                       : kHz:
+-----------+----+----+-----------------------+----+



                    Deutsche Welle (DW) na Bqlgarski
+-----------+----+--------------+---------+-----------+-----+----+
:UTC(=GMT)+2: 49m:      41m     :   31m   :    25m    : 19m :Band:
+-----------+----+--------------+---------+-----------+-----+----+
:12.30-13.20:               7255,9650     :11850,11905:     : kHz:
+-----------+----+--------------+---------+-----------+-----+----+
:19.00-19.50:                                         :15470: kHz:
+-----------+----+--------------+---------+-----------+-----+----+
:21.30-22.20:6025:7125,7170,7185:9605,9715:                 : kHz:
+-----------+----+--------------+---------+-----------------+----+

=============================================================================

Q5. Modern Bulgarian Language courses (by Kitty Kagay and Ken Grau)

In response to Dennis Godfrey's 20th January message regarding the U.S. State
Department's Foreign Service Institute's language course.

It may be of interest that there is another complete set of Bulgarian course
materials available through Slavica Press of Ohio. This course also assumes no
previous knowledge of Bulgarian or any other Slavic language. The course has
supplementary materials which are designed specifically for self-study.

The core-text, titled: A Course in Modern Bulgarian (by Milka Hubernova, Ana
Dzhumadanova & Milka Marinova, Columbus, Ohio: Slavica Publishing, 1983;
Library of Congress number: PG 835 K48x 1983) comes in two parts of about 300
pages each.  The two parts consists of 62 lessons with about 60 pages of
additional readings.  There is enough material in the two volumes for a 2-3
year university course sequence.  Best of all, each volume ends with a 40 page
Bulgarian-English glossary consisting of vocabulary from both volumes.  This
glossary is a student's dream supplying accents, plurals, verb conjugations
and aspect, and various irregulars.  This feature alone is worth the price of
the book.  Note that the two volumes are available separately.

The six-volume supplemental workbooks for self-study for so-called
"Individualized Instruction".  The materials are divided into workbooks
titled: Elementary Bulgarian 1, Elementary Bulgarian 2, Intermediate Bulgarian
1, Intermediate Bulgarian 2, Advanced Bulgarian 1, and Advanced Bulgarian 2.
Intermediate Bulgarian 2 is by Lyubomira Parpulova-Gribble and Catherine
Rudin and the other five volumes are by Charles E. Gribble and Lyubomira
Parpulova-Gribble.  In addition, each volume has a Teacher's Manual containing
tests, transcriptions of material on the tapes, etc.  There is also a set of
tapes.  The workbooks, Teacher's Manual, and tapes are available from:

           Center for Slavic and Eastern European Studies
           Ohio State University
           Dulles Hall
           230 West 17th Avenue
           Columbus, Ohio 43210

           Telephone: 614-292-8770

The first three workbooks cover the material in part one of the Hubenova text
and the last three workbooks part two of the Hubenova text.  These materials
add more exercises, give additional grammatical explanations, add cultural
notes, provide additional reading materials, etc.  In addition, these offer
two major features: supplementary note to the core text explaining points
which the Bulgarian authors have overlooked because of their native speakers'
"blind spot" and an answer key to the exercises.  The workbooks are available
singly with each covering several (10?) lessons.

Finally, a set of audio cassette tapes is available for volume one of the core
text (lessons 1-26).  These tapes include a reading of the text from each
chapter, some drills and exercises, plus a few additional readings of some
short texts.

The textbook and workbooks are all softbound and inexpensive.  I don't know
the price of the tapes as a set since the tapes I used were obtained by my
university.  I have read through parts of the State Department's text but it
is the Hubenova text that our class worked through systematically.  Comparing
the two, I think each has significant shortcomings as well as strengths.  My
opinion is that there is no definitive text for the study of Bulgarian (as of
now). Incidentally, I found the State Department's text in my local library
which may be an option for those who like to browse before buying (Bulgarian
Basic Courses, United State Foreign Service Institute. Dewey call number: 491
U58)

For those interested in the Hubenova text, the company is Slavica Publishers.
>From the publishers written statement in an 1987 book of theirs:

"Slavica publishes a wide variety of textbooks and scholarly books on the
languages, peoples, literatures, cultures, history, etc. of the USSR and
Eastern Europe.  For a complete catalog of books and journals from Slavica,
with prices and ordering information, write to:

           Slavica Publishers, Inc
           P. O. Box 14388
           Columbus, Ohio 43214"

We hope the information above is of some value.

Kitty Kagay and Kenneth Grau

=============================================================================

Q6. How to make Bulgarian yogurt in the U.S. (by Nikolay Mehandjiev)

Have you made Bulgarian Yogurt outside Bulgaria?

If yes, how? And how successful?

I am sure that the "Lactobactericus Bulgaricus" does not know about
language or state boundaries. Why it is said that it can live, grow
and multiply only on Bulgarian soil? Is the Greek style yogurt
sold in all big supermarkets different? (It tastes nearly the same).
And have someone tried to grow the "Lactobactericus Greekus" or
whatever? :-) Is the last one also such a home-bounded beast?
Is the following hypothesis verified by experiment by someone?

1. Get the TESCO's "Natural Greek Yogurt (with live bacteria)" (c) :-)
2. Buy a 4-pints-bottle of "Fresh Milk" (nearly yellow from fat).
3. Put two table spoons of the Greek Yogurt into a pot with the milk.
4. Cover with a towel and try to keep at 30 deg C for 48 hours.
5. Cool it down.
6. Eat it, drink it or throw it away (tick only one option).

Well, now you can guess one of the things I miss from Bulgaria (on
the old and nearly forgotten call (by Luben Boyanov) for discussion
2 months ago with just one person (Dimitar Bojantchev) brave enough
to write on it and all the rest not missing anything (or just shy
to write and admit?)).

Thanks in advance to you all for the "kiselo mleko" co-operation!

=============================================================================

Q7. Voice/fax numbers of the bulgarian embassy in US (by Alex Haralampiev)

   phone (202) 387-7969
     fax (202) 234-7973

=============================================================================

Q8. How to pronounce Bulgarian (by Dragomir Radev)

Bulgarian uses the Cyrillic alphabet. But, anyway, it has some letters
that are written the same way as some letters of the Latin alphabet.
There are 30 letters. I will denote them graphically in two distinct
ways:
   -- using the Latin letter which looks the same as the Cyrillic one,
      when possible and
   -- using a graphical description of the capital letter (in a 7X7 bit-
      map.

01     A                          01   [a]
02                                02   [b]
           OOOOOOO
           O
           O
           OOOOOO
           O     O
           O     O
           OOOOOO

03     B                          03   [v]
04                                04   [g]
           OOOOOOO
           O
           O
           O
           O
           O
           O

05                                05   [d]
             OOO
            O   O
            O   O
            O   O
            O   O
          OOOOOOOOO
          O       O

06     E                          06   [e]
07                                07   [3]     (as in 'vision')
          O  O  O
           O O O
            OOO
             O
            OOO
           O O O
          O  O  O

08     3                          08   [z]     (as in 'zeal')
09                                09   [i]
          O     O
          O    OO
          O   O O
          O  O  O
          O O   O
          OO    O
          O     O

10                                10   [y]
            OOO

           O   O
           O  OO
           O O O
           OO  O
           O   O

11     K                          11   [k]
12                                12   [l-] superimposed hyphen on [l]:
             O                              (IPA symbol for a sound
            O O                              closer to [w] than to [l])
            O O
           O   O
           O   O
          O     O
          O     O

13     M                          13   [m]
14     H                          14   [n]
15     O                          15   [o]
16                                16   [p]
          OOOOOOO
          O     O
          O     O
          O     O
          O     O
          O     O
          O     O

17     P                          17   [r]
18     C                          18   [s]
19     T                          19   [t]
20                                20   [u]
         O     O
         O     O
         O     O
          OOOOOO
               O
         O     O
          OOOOO

21                                21   [f]
             O
           OOOOO
          O  O  O
          O  O  O
          O  O  O
           OOOOO
             O

22     X                          22   [h]
23                                23   [ts]
          O    O
          O    O
          O    O
          O    O
          O    O
          OOOOOOO
                O
                                         V
24                                24   [ts]   (this corresponds to the
          O     O                              English 'ch' as is 'chat'
          O     O
          O     O
          OOOOOOO
                O
                O
                O
                                        V
25                                25   [s]     English 'sh' as in 'show'
          O  O  O
          O  O  O
          O  O  O
          O  O  O
          O  O  O
          O  O  O
          OOOOOOO
                                        V
26                                26   [st]    English 'sht' as in
           O O O                               'fresh tea'
           O O O
           O O O
           O O O
           O O O
           OOOOOO
                O

27                                27   [^]  lower-mid back unrounded
          OO                                vowel: you can get an idea
           O                                from the English 'cut'
           O
           OOOOO
           O    O
           O    O
           OOOOO

28                                28   [y]
          O
          O
          O
          OOOOOO
          O     O
          O     O
          OOOOOO

29                                29   [yu]
          O  OOO
          O O   O
          O O   O
          OOO   O
          O O   O
          O O   O
          O  OOO

30                                30   [ya]
           OOOOOO
          O     O
          O     O
           OOOOOO
             O  O
            O   O
           O    O

Any comments and corrections will be welcome.
=============================================================================

Q9. Where can one get Cyrillic font drivers. (by Nikolay Mehandjiev, Yossi
      Gil, J"org Knappen)

Theses files are available for anonymous ftp download as:

        cs.ubc.ca:/pub/pickup/terse/fntutl12.zip

This ZIP file includes several utilities for manipulating and loading
EGA/VGA text mode fonts. Included is also my collection of EGA/VGA
text mode fonts in various heights and styles. You will find there
fonts for Hebrew, Cyrillic, handwriting style, Smallcaps and much more.
Here is the archive content:

FILE NAME        SIZE   DESCRIPTION
----------------------------------------------------------------
withfont.com     8138   Run cmd using given E/VGA text mode font
loadfont.com    10222   Load text mode font to EGA/VGA adapter
dumpfont.com     2332   Dump text mode font from EGA/VGA adapter
charset.com      2294   Display all chars in current font
breakcpi.com     8548   Extract fonts from DOS 3.3+ *.cpi files
withfont.hlp     1176   Help screen extracted from WITHFONT.COM
loadfont.hlp     2310   Help screen extracted from LOADFONT.COM
dumpfont.hlp      915   Help screen extracted from DUMPFONT.COM
charset.hlp      1085   Help screen extracted from CHARSET.COM
breakcpi.hlp      810   Help screen extracted from BREAKCPI.COM
wega.bat           53   Demo: Einstein on EGA with no Hebrew ROM
wvga.bat           51   Demo: Einstein on VGA with no Hebrew ROM
fntcol11.zip   147962   Coll. of 90 text mode fonts for EGA/VGA
yogiprog.inf     7110   List of programms/utilities by Yossi Gil
_desc.btm        1206   Creat 4DOS desc. for 'Font utils' dist.
files.lst        1247   List of files in the 'Font utils' dist.
================================================================
Total:         195459 bytes in 16 files

Here is the help screen of one of the utilities:

WITHFONT: Run program on EGA/VGA with a given font. Ver 1.2. Aug 21 1992
Copyright (c) 1991 by Yossi Gil, P.O.Box 3148, Jerusalem, ISRAEL.

  Usage: withfont <fontfile> <command> [args]

Will run <command> on <args> using a text-mode font loaded from <fontfile>.
The fontfile name should be of the form *.fYY, where YY is the font height
in pixels (a 2 digit number in the range 04-32). If the font height cannot be
determined from the file name, then it is set o the file size divided by 256.
The font load will not be effected by command changing the video mode.
WITHFONT is a good cure of the MS-DOS 3.3+ nlsfunc, CodePage blurb.

EXAMPLE      withfont cp862.f16 hebedit hebfile

BUGS         o   Executed command should not go TSR.
             o   Internal commands ('DIR' and such) will not be located
             o   Does not work on adapters other than EGA/VGA

SEE ALSO
             _, loadfont, dumpfont, charset, breakcpi

COPYING POLICY Copy freely for private use. Usage as part of any commercial
  package is under the same restrictions as of Rhaul Dehsi ZOO program. If
  you cannot obtain ZOO, you cannot use 'withfont' commercially.
From: slclancy@UCI.EDU (Steve Clancy)
I have uploaded to WSMR-SIMTEL20.Army.Mil:

pd1:<msdos.screen>
LRUS31.ZIP      Cyrillic screen/keyboard driver for EGA/VGA

Driver of cyrillic screen/keyboard for  EGA/VGA.  Ver.3.10.  This driver
allows the use of the cyrillic alphabet on IBM-compatible computers
with EGA, VGA, SuperVGA, EG-3000(A) etc.  With CGA, Mono and Hercules
adapters special ROM is needed.  The driver supports all EGA modes
except special 9x14 text font, which is practically never used.  By Dr.
Eldar A. Musaev, St. Petersburg, Russia.


a) cyr-ifve (also called cmcyr). Russian characters only. Blend very well with
the cm-fonts.

b) wncyr. Also including zusatz letters for byelorussian, serbian and
makedonian cyrillic. Blend less well with cm, but still good.

Both fonts are available as METAFONT sources from the famous TeX servers
(ymir.claremont.edu, tex.ac.uk, ftp.uni-stuttgart.de, and others)

=============================================================================

Q10. How did Bulgaria perform at the 1992 Olympic Games. (by Dragomir Radev)

GOLD
----
Ivan Ivanov                 Weightlifting 52 kg
Nikolay Boukhalov           Canoe 500 m singles
Nikolay Boukhalov           Canoe 1000 m singles

SILVER
------
Valentin Getsov             Free-style wrestling 68 kg
Vessela Letcheva            Air-Rifle
Nonka Matova                Smallbore Rifle - 3 positions
Nikolai Peshalov            Weightlifting 60 kg
Yoto Yotov                  Weightlifting 67.5 kg
Tsvetanka Khristova         Discus
DANIEL BOJINOV              BOXING 48 KG

BRONZE
------
Valentin Yordanov           Free-Style Wrestling 114.5 lb. (???? kg)
Maria Zdravkova (Grozdeva?) Air-Pistol
Yordanka Donkova            100 m Hurdles
Svilen Roussinov            Boxing 201+ lb. (????? kg)
Martin Marinov, Blagovest Stoyanov     Canoe 500 doubles
Stefan Botev                Weightlifting 110 kg

Comments:
A TOTAL OF 10 MEDALS (3 GOLD, 7 SILVER, 6 BRONZE)
In weightlifting (after all events) : 4 medals ONLY.
In rhythmic gymnastics : NO medal
Spelling : according to the official spelling used in the newspapers.

=============================================================================

Q11. Where's the Bulgarian club in Chicago. (by Vassil Peytchev)

This article was supposed to be written long time ago, but my ability to be
totally desorganized has prevented me from doing it.

Those who went to vote for President of Bulgaria in Chicago may remember that
next to the voting place there is a restaurant called "Play it again, Sam".
When I was there I met the owner - Hamid Rousev. He invited me to go there
again some other time when we would have time to chat. This happened when the
Mistery of Bulgarian Voices Choir came to Madison. A friend of mine was here
from Duke U. who had a car, so we took three of the singers with us and went
to Hamid's place. Learning that my friends were Bulgarians and moreover,
folk singers, we were met with the traditional Bulgarian hospitality. At
the next table were sitting other Bulgarians, who decided that the first round
should be on them. We had Slivova, Grozdova, Shopska Salata, wine, etc. Hamid
came to us and we started talking about this and that, how things are going in
Bulgaria, where he was from, are there many Bulgarians in Chicago. Gradually
more and more Bulgarians came in the place and sat at our table - some have
been in the States for more than 30 years, others have just come `na gurbet'.
While we were talking, Hamid expressed many of the thaughts Luben Boyanov
shared with us in his first letter on the Bulgarian mailing list - about the
way Bulgarians abroad don't keep in touch with each other, the lack of
cooperation among them (or us?), etc. So he told me about his idea: he turned
out to be the owner of the place where we voted and he wants to turn it into
a Bulgarian Club, where one could find Bulgarian newspapers, meet other
Bulgarians, find information about different things, even come for help and
advice. He wants to create a computer directory of Bulgarians troughout the US,
so that if someone has to go to a new place, he or she will have an
emergency connection there.

The evening continued with hora and folk songs, with the help of Kolyo, who is
the regular keyboard player at Hamid's place, and with the wonderful voices
of the singers. After spending more than 5 hours there, Hamid refused to get
any money from us and wished us good luck on our way home, which we really
needed.

If anybody is interested in this place or has the opportunity of helping the
establishment of this club, here are the phone and fax numbers and the
address of `Play it again, Sam':

Phone: (312)889-6088
Fax  : (312)237-5444

7150 W. Grand Avenue
Chicago, IL 60635

If there are similar places in other cities in the US or in Europe, it will
be interesting to here about it. I am ready to make a summary of the places,
so you can either post it here, or you can mail it to me at vassil@cs.wisc.edu

=============================================================================
    __        ______
   / /_______/      \   (Please someone help with drawing a better map)
   \               _/
    |             /
    |             \
    |       _______|
    \______/

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