"Chorus" Natural Recordings by Native Speakers
A chorus is a section of music, typically near the beginning and end of a song, where the same melody and lyrics are repeated.
Chortled is a verb that means to laugh loudly and heartily, often in a joyful or playful manner. It is often used to describe a robust and contagious laughter.
A chortler is a person who chortles, which means to laugh or chuckle in a hearty, often amused or pleased manner, especially with a sense of humor. Additionally, it can also refer to a sound of loud, hearty laughter, often accompanied by a sense of amusement or enjoyment.
Chortles is a verb that means to laugh loudly and abruptly, often in a way that is somewhat awkward or embarrassed. It can also be used to describe a loud, throaty laugh. For example: "She chortled with glee when she heard the news."
Chorusing refers to the act of repeating or echoing a sound, phrase, or music, typically in unison or harmony with others. It can also refer to the repeating or echoing of a thought, idea, or sentiment, often in a manner that is synchronized or coordinated with others.
Selected or picked from a number of options; received or felicitated as a result of being selected or preferred; elected or voted for.
A chouan is a member of a counter-revolutionary movement that emerged during the French Revolution. Chouannerie refers to the armed resistance and guerrilla warfare waged by royalists and Catholic peasants against the French Revolution and the Committee of Public Safety, which was formed by Maximilien Robespierre and other radical Jacobins. The Chouans sought to restore the monarchy and the Ancien Régime, and they fought fiercely against the Republic and its supporters. The term "Chouan" is derived from the name of a famous leader, Georges Cadoudal, who was a prominent figure in the movement.
Choucroute is a French word that refers to a hearty dish of pickled sauerkraut, typically served with sausages (such as Frankfurter, Knockwurst, or Weisswurst) and sometimes accompanied by potatoes, onions, and bread. The dish is often associated with Alsatian cuisine and is a staple in many French and German restaurants.