The Babbel Blog

language learning in the digital age

Not just back to school: the phenomenon of La rentrée

Posted on September 4, 2014 by

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back to school

In France and Italy, the start of September is a time of furious activity: la rentrée, or il rientro, loosely translated as ‘the return’, or back to school.

Students all over the country go back to school. Businesses reopen. People go back to work. Stores hold massive sales. An enormous machinery cranks into gear as the country lets go of its holiday spirit and mentally shifts into a new year. (more…)

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Vive la France! or further reasons why you should learn French

Posted on March 20, 2014 by

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At the occasion of the International Francophonie Day which is celebrated everywhere around the world today, we conducted a little research about the French language and found out some astonishing facts which we wanted to share with you.

French is one of the very few languages spoken all over the world, ranked the sixth most widely spoken language after Mandarin Chinese, English, Hindi, Spanish and Arabic. There are currently over 220 million French speakers worldwide.

In Europe, the largest populations of French speakers are essentially to be found in Belgium, Switzerland and Luxembourg. French is Europe’s second most widely spoken mother tongue, after German but ahead of English.

French is the second most widely learned foreign language in the world, together with English, it is taught as a foreign language in the education systems of most countries around the world. At Babbel it is one of the most demanded learning language among our learners, and it keeps growing, along with our French team, which will keep you posted with upcoming new French courses!

FrenchWeek_Eng

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French cuisine: Seeing, hearing and tasting languages

Posted on August 16, 2013 by

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Read this post in German, French, Spanish, Italian

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.

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