Food for thought
It has been proven that the two strongest types of memory come from taste and smell. And for many of us, the most powerful memories we have of holidays and trips abroad are the smells and tastes we experienced on our travels, sampling the local cuisine and delighting in the delicacies, nourished from the landscapes we are exploring.
Whether it is moules frites accompanied by a glass of rosé at the harbourside in Marseille or a plate of tapas and a carafe of rioja on the Plaza Mayor in Madrid, it is often these words that form our first experiences of another culture and, above all, of its language. And it is true that the most culturally important of these gastronomic phenomena are so powerfully rooted in their language that they bear no translation. Tapas is tapas in any language, as is Spaghetti, and everyone understands what you mean when you offer them a glass of Bordeaux.
And yet who hasn’t been confronted with a menu in a foreign country and felt overwhelmed by a page full of words that suddenly sound more intimidating than appetizing? Well, Babbel has now put together a course that will help broaden your knowledge on international Gastronomy and Wine. You’ll be able to learn in seven languages how to describe wine, talk about everything from vegan to molecular cuisine and unlock the secrets of herbs and spices. So, when you’re next abroad, you’ll be able to make the right choices in the restaurant or on the local market stalls, choose the dishes that are seasoned to your liking and the best wines to suit your tastes.