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Features and courses
.. More next tuesday. Stay tuned..
If you ask what the Germans are famous for when you are in another country then the chances are that lederhosen, dirndls, beer and the humble Bretzel, or ‘pretzel’ as they are known in the English-speaking world, will be pretty high up the list. The Oktoberfest itself has also made a name for itself as the largest folk festival in the world and is a magnet for visitors from all over. There are enough reasons, then, to make the trip there yourself and to form your own opinions about the colourful happenings ‘on the Wiesn’.
Oktoberfest has a lot more to offer than just beer tents and prezel-chewing visitors in dirndls and lederhosen. Did you know, for example, that there are historical wooden fairground rides dating from the 19th century that are accompanied by their own live brass bands? In the 1930s the Krinoline carrousel was still hand-driven by four powerful men because that was the only way the particular rotary motion could be generated at the time.
In fact, some of the time-honoured traditions turn out to be much younger upon closer inspection. At the start of the 19th century traditional Bavarian costume was not worn at the Oktoberfest at all, rather French fashion…
There is so much to discover. With our Oktoberfest course, beginners can prepare themselves linguistically and of course arm themselves to order beer from a true Bavarian waitress. The short dialogues and information cards are also peppered with cultural and historical facts. In the last of six lessons, courageous learners can try their hand at the Bavarian dialect because this is what every new arrival will encounter sooner or later at the Oktoberfest. So then. O’zapft is! Des wird a Mordsgaudi!
Frauke and Maren are project managers at Babbel and have designed and written numerous German courses together. For the Oktoberfest course they went on a journey of research into the linguistic, historical and gastronomic depths of the so-called Wiesn.
Tarte, tartiflette, and tapenade are typical French dishes—but what are they really? With the courses on French cuisine it’s not only Babbel users beginning a Tour de France throughout the country’s various regions; even the translation and editing make for a diverse and exciting journey. What are the corresponding dishes in other languages and cultures? Where do particular names like pôchouse, pulenda, quenelle, cassoulet, nonnette, tartiflette and tapenade come from? Can they even be translated?
For the benefit of your learning, we decided to try and translate—where possible—the names of the French specialties. So entering the word cassoulet in the blank is not enough—you should also discover what this regional dish from Midi-Pyrenées contains, and eventually be able to understand a French menu. But you might have an idea of what cassoulet is even before reading a detailed recipe and list of ingredients: a white bean stew. Then, to prevent you from later accidentally entering cassoulet in the Review Manager as a combination of potée (stew) and haricots blancs (white beans), there is the opportunity to fill in the “proper name.” And to make the concept even easier to remember, you learn that cassoulet comes from the Occitan name for pot, la cassole, in which the stew is traditionally made.
With other specialties, such as the Savoyard potato bake, la tartiflette, we as translators need to do a little homework… The name of this dish has its origins in the word “tartiflâ” from dialect and got the diminutive ending “-ette”. That’s why the additional information for this dish with potatoes and Reblochon cheese was “little potatoes”. Also requiring insight and cultural transfer, are the quenelles from Lyon, as the shapes themselves are a bit too long to match the corresponding foods in other languages—dumplings in English, gnocchi in Italian and croquetas in Spanish. Moreover, their main ingredient, wheat semolina, doesn’t quite match up to these potential translations. But this has been resolved and explained in detail in the course. You learn that quenelle comes from the German word for dumpling, Knödel, which can also be made using wheat semolina.
Two things that simply could not be translated were some types of cheese from Champagne: le langres (a soft cheese from Langres) and le rocroi (a cheese from Rocroi). Here, it simply isn’t possible to find a translation not using the place of origin, as the cheese itself is named after the place it comes from.
Whereas the Babbel Beginner’s course presents a challenge to the translator in terms of translating grammatical explanations, the French Cuisine course was challenging in terms of researching and using precise terminology. Yet the fact that some of the terms for the French specialties come from local dialects, and indeed even from other languages such as Polish, Italian and German, make it extra interesting and informative.
Eventually even our French protagonist loses track, and declares, “Le kouglof ??? Encore un mot incompréhensible!” (Kouglof! Yet another incomprehensible word!). Someone should have recommended the Babbel French Cuisine course to him before he started his culinary tour!
About the author:
Katja is the Senior Content Manager at Babbel and loves to cook for her friends and colleagues from a French cookbook that she got herself as a goodbye present after a two-year stay in Paris. But in her job as editor of French courses at Babbel she doesn’t take the list of ingredients quite as seriously as the rules of French grammar.
A1, A2, B1, B2, C1, C2. In Europe for several years now, these have been the names for foreign language levels. But what do they mean? The Common European Framework of Reference for Languages (CEFR) of the Council of Europe calls beginner levels A1/A2, intermediate B1/B2 and advanced C1/C2.
Before the introduction of the CEFR, language skills were primarily evaluated through grammar and vocabulary knowledge, i.e. could learners translate correctly, build grammatical forms and spell? Digital learning products in this tradition predominantly consist of fill-in-the-blank exercises – for all language levels. The higher the level, the more complex the words or grammar forms that must be filled in. But unfortunately a specialist in grammar with knowledge acquired from books cannot always get around in the real world; anyone who got good grades in a foreign language at school but can’t speak a word abroad knows this.
The CEFR has a different approach. Levels A1 to C2 show how well learners can cope with reading, speaking, writing and listening in various real-life communication situations. To cite a few examples of the skill “writing”: at level A1 you can fill in a form, at B1 you can write a simple private letter, at C1 you can already write an essay on complex topics.
The CEFR focuses on communication and action orientation – the level descriptions for A1-C2 do not correspond to specific grammar points or vocabulary! Especially self-learners at a beginner level however need to build up a basis of grammar and vocabulary first. They should understand how their new language works, and they need a few scraps of it to face their first real communication situations (even if with short, memorized phrases).
What has this got to do with Babbel? With our beginner courses 1-6, you reach level A2. This is the level at which most people find/found themselves at the end of a few years of school. This year we’re publishing (bit by bit for various languages) our in-depth courses, where you can learn B1 level skills step-by-step.
In the Babbel courses for beginners, the focus is on the most important grammar and vocabulary topics, but these are always oriented towards real-life situations. In the new in-depth courses, it’s the other way around: grammar and vocabulary are greatly reduced and the emphasis is put on action – that means learning how to listen, speak, read and write in specific everyday situations.
In every unit of the in-depth courses we tell a story in which these four skills are exercised. Part 1 is all about listening and speaking: After a short vocabulary introduction there is dictation, listening comprehension texts, pronunciation exercises with speech recognition – and at the end there is a role-play as a speaker in one of the dialogues. Part 2 continues with reading and writing – with translation exercises, reading comprehension texts and free writing tasks, always within the story. Grammar is implicitly introduced in the vocab of part 1 of every unit and explained in part 2, as well as exercised with the help of reading and writing tasks.
So while most language learning products at intermediate levels simply resort to more complex fill-in-the-blank vocabulary and grammar exercises, Babbel’s in-depth courses teach real communication skills. Babbel’s first in-depth course is for French and there are more to follow this year.
Try out our French in-depth course here!
About the author: Miriam has worked for several educational providers developing communicative language learning media, from print and CD learning materials for offline learning to online courses and apps. She has been with Babbel for four years and heads the editorial staff.
Read this post in German (Deutsch)
About the author: Barbara Baisi started in content and support (at that time still as a student) around five years ago. As of this year, she’s an integral and essential part of our content team at Babbel.
My first encounter with the Polish language? It was those first days of my semester abroad in Finland. Anyone who’s done Erasmus knows that this phase is characterized by an endless loop of “What’s your name? Where are you from?” etc. etc. The going was pretty easy. Until one day I got an unbelievable consonant cluster as a response: “G sc ji a schek”… or something like that. I should mention that Italian is my native language, and we Italians have more problems with consonant clusters than the Germans. I’m afraid I couldn’t avoid an incredulous look and a “what????” The young man looked like he was used to it but, despite that—or maybe because of it?—also amused.
“Gscjiaschek”, “Gscjiaschek” – I tried to remember it. It was definitely a challenge. I had to remember this name.
A few days later… there he was again. And of course I had completely forgotten the name. But the guy was sympathetic and I really wanted to get it. Call me stubborn, but that’s just how I am.
Luckily Cyrillic came to the rescue. Russian was my second subject at the university and I realized that in Russian there was actually a letter for each of these sounds. I got out a pen and a piece of paper right there in the entrance hall to the university and started to transcribe: Гжешек. Easy as pie.
That was my first encounter with the Polish language. I still needed a few weeks before I learned that it was written “Grzesiek” and was actually a diminutive, or nickname, for “Grzegorz” (approximately “Gzhe-gosh”).
Now, I’m still good friends with Grzes (the even more diminutive form of Grzesiek), and he is one of many wonderful Poles that I’ve met in the meanwhile. Since then my interest in the Polish language has only become more present, and now, I’ve taken the possibility to produce the new Polish Beginner’s course as a great opportunity to introduce this language to others.
P.S. However difficult these consonant clusters may be – like the motto “the more consonants the cooler“ – Polish pronunciation actually has rules, and there are practically no exceptions! Languages like French or English should be so lucky…
I’m from Parma. You know. The ham. The cheese.
Whenever I try to explain how “it’s in the north of Italy, about halfway between Milan and Bologna,” whomever I’m talking to immediately interrupts and starts up about Parma ham and parmesan cheese. Though not without reason.
My area is known throughout Italy for its cold cuts. For us, the pig borders on sacred: in the dialects maiale (pig) has about as many names as there are communities. In my grandma’s village they even call it al nimal (l’animale)—simply, “the animal.” As they say, fish have no word for water…
The idea to make an Italian food course came out of experiences I had with a German friend of mine. I had always cooked Italian dishes, such as scaloppini ai Funghi—a cutlet fried in butter with mushrooms. And then would come the inevitable question: “isn’t there something to go with it?“ Go with it??? What did he think the mushrooms were? “No, I mean the side dish“ Ah. The side dish. And then he slapped down some rice as a … side dish. Any self-respecting Italian would’ve then, depending on mood, burst out laughing or turned her nose up in disgust!
First of all, rice is a first course and can never, ever be served with a second course. Sacrilege!
Secondly, what “goes with” the meal in Italian is called a contorno and basta. You can eat bread… but bread is bread, it’s not a contorno.
So far so clear.
There had never been a course like this before on Babbel—so it was an entirely new concept. I had free reign—but no model. The hardest part, actually, ended up being the image search.
Sure, finding pictures of Italian food sounds easy, but what about when you’ve passed over the line from “whatever pasta with whatever sauce” to, for example, parpadelle (flat, wide pasta) with wild boar ragout? Then you must move slowly toward the stove yourself….
And so it happened I was still frying after midnight (I hate frying!) because I couldn’t find any pictures for the Ligurian dish latte dolce fritto. I had the pleasure of being able to cook dishes from my region, such as erbazzone (spinach and chard pie), which was eaten the next day in the office, or piadina con salsiccia e cipolle (pan-flatbread with Italian sausage and onion).
Unfortunately I was also unable to find good photos for a lot of the cold cuts. So when I was in Parma I was FORCED to buy speck (smoked ham), prosciutto cotto (cooked ham) and coppa (dry-cured pork neck) … and eat them. The things we do for work!
In this course you find out about genuine dishes from various regions in Italy. There’s lots of info about how they’re made as well as what is NOT typically Italian. Here’s an example for you: spaghetti alla Bolognese—a typical Italian dish? You can of course also eat spaghetti with Bolognese sauce, but any Italian would be embarrassed at the prospect. That kind of sauce comes from Bologna, and there, egg noodles like tagliatelle or lasagna are the typical ones. So the dish is actually tagliatelle alla bolognese.
Have I destroyed a myth? Try out the course and get to know lots of other exciting insider tips about Italian cuisine!
About the author: Around five years ago, Barbara Baisi, Italian translator and Finnish studies specialist, started in content and support (at that time still as a student). As of this year, she’s an integral and essential part of our content team at Babbel.
Read this post in German (Deutsch)
In the middle of the multicultural Berlin neighborhood of Kreuzberg, you will find Germany’s largest Turkish community – and our Babbel offices! What for die-hard, born n’ bred Berliners is an everyday part of the landscape, often makes visitors do a double-take: Many shops and businesses around here not only publicize their wares with German signs, but also Turkish ones.
Sure, most people already know what “döner” and “ayran” are, but what kind of meat or vegetable arrives on your plate when you order “sığır” or “patlıcan”? Like me, many of you might also be wondering why sometimes the door to the supermarket won’t open even though it seems like there are people inside…? Had I known that the sign “çıkış” meant “exit”, I of course would have been trying to push through the “giriş” (“entrance”) instead!
With this in mind, among the course editors we had the idea to do a little course where we introduce some basic signs that you might see in Turkey – but also in the German capital. Armed with bicycles and cameras, we combed the Berlin streets, photographing everything that passed in front of our lens. And we discovered that if you keep your eyes peeled, all sorts of signs and sayings start to come out of the woodwork. Besides the dentist’s office “dişçi” (dentist) the book shop is called “kitapçı”. The driving school is branded with “sürücü kursu” (driving courses) and the “baklavacı” (Baklava-bakery) offers Turkish sweets.
Some words that you come across in the sign-jungle sound a lot like the German – or the English, for that matter: “taksi” (taxi), “kurs” (course), “büro” (office/bureau) and “yoğurt” (yogurt), for example. You can find these so-called internationalisms in many languages; they sound alike and mean the same thing. That means you can often understand more than you think!
So that the course would be more than just showing the signs and their translations, we studded it with grammar explanations and pronunciation tips, too. So when in doubt, you can ask where the “tuvalet” (toilet) is with the proper emphasis – and say thank you with a “teşekkürler” afterwards!
…by the third word you already know what we’re talking about: Brazil!
With those powdered-sugar-sand beaches it is one of the dream destinations of our planet. But given its sheer size, it’s hard to think that it can be characterized in just these three words alone. Between the Amazon and the wetlands in the north to the Alps-like mountainous region in the south, there’s much more to discover in Brazil than just Samba or the Copacabana.
It’s not surprising that, for example, with the Cataratas do Iguaçu, this land of superlatives hosts one of the biggest waterfalls in the world. In the vicinity of this gigantic national phenomenon, there is another, smaller wonder to be found: Cheeky quatís (coatis) who scamper around the national park and swipe away chips and other morsels from right under tourists’ noses.
No matter why you decide on a trip through Brazil, one of the nicest parts of traveling there is coming in contact with the locals. Brazilians are very open. It’s enough just to break out with a “Oi, tudo bem” (Hey, what’s up?) to get a conversation going. But in hopes that your successfully-begun conversations don’t all have to start with your hands and feet (because you don’t have the words yet), we’ve created a “Portuguese for Holidays” course – twelve lessons that deal with the most essential communication basics for your trip to Brazil. Language training in easily digestible bites gets you fit for all relevant situations, such as Orientation, Shopping or Reservations. You’ll also get tips on how to order in a restaurant along with culinary terms such as “feijoada” or “água de coco” (coconut milk). You’ll see how quickly these basics grow into a wider vocabulary once you’re on the ground. As the saying goes, he who orders “Uma cerveija, por favor,” can also get “Mais uma!” That is, he who orders one beer should also be able to order another!
Frauke is a content project manager specializing in Spanish and Portuguese. She spent her last big holiday in Brazil, and traveled to Ilha Grande, Rio and Iguaçu, among others. In the new “Portuguese for Holidays,” you can look forward to lots of other tips about the culture and language.
Go to the “Portuguese for Holidays“ course:
Babbel is taking on those false friends. But don’t worry – this isn’t a life coaching course we’re pushing, but our newest project! Who you choose to make real friends with is still up to you. The idea of our brand new course format is to help you confidently navigate through choppy linguistic waters on your own…
It is rather “false friends” of the lexical variety are the subject of this course. These are specific words that quickly lead to misunderstandings between native and foreign languages. At first glance seductively simple and logical, they look and sound confusingly alike between languages. For example, say someone wants to comment on the latest demonstration against a corrupt politician in French, Italian or Spanish. Logically, it seems the word to use would be démonstration, dimostrazione or demostración. They seem so close to the English – but yet, in reality, so far! In the Romance languages it refers not to a “demonstration” but a “presentation.”
And while in English, French and Spanish you might go to the gymnasium, gymnase or gimnasio to work out, at a German Gymnasium you’re much more likely to find young teens diligently studying toward university.
But it gets really confusing when very similar words have completely different meanings between languages. For example, a gift in English brings a smile, while Gift in German (“poison!”) would naturally turn that smile upside down. What expression would it inspire among the Scandinavians, though, when gift means “married” in Swedish, Norwegian and Danish (gift in Swedish ; gift in Danish) ??? ¡Díos mío! Definitely starting to feel lost in translation…
Click here to inform yourself on some of the dangers in the language you’re currently learning:
Read this post in German (Deutsch)
Eleven apps are now available for Windows Phone 8 on the Windows Phone Store
In October 2012 Babbel published eleven apps for Windows 8 Tablets and PCs. These Apps have been installed over 390,000 times so far. When we released the apps, we hoped that our enjoyable collaboration with Microsoft would continue, but were unsure as to how it would develop and unfold. Everything hinges on the feedback of the users after all. The resounding success of the apps is extremely gratifying, not least because it has driven us to up the ante yet further by offering an optimised version of the apps for the Windows 8 Phone. We premièred these apps, rather appropriately, during the awards ceremony at the CeBIT on March 5th.
Chancellor Merkel will doubtless be delighted that she can continue studying Polish on her Windows 8 Phone in the future.
The Windows Phone 8 Apps are available in the Windows Phone Store for eleven Babbel languages.
Here are a few impressions of the apps: