Use your shopping list to practice!

Shopping List, on Flickr

When learning a new language through a program or a book, sooner or later you start getting new words for food. It starts with things that you might order in a restaurant, which are hard enough to remember. But before long you’re learning words like peppers, onions, garlic… and eventually you’re wondering what real use you’ll ever have for these new words, why you should learn them, or how you’ll ever remember them.

The solution is simple: write your shopping list in Italian! (Or whatever language you are learning.)

Here is a sample shopping list:

Every time you encounter one of these items for which you don’t yet know the Italian word, just head over to WordReference and look it up. The important thing is that you write the list in Italian, and not English. This way, you learn the word twice: once when you’re making the list, and again when you’re in the store trying to remember what pomidori means!

Get my ebook and learn Italian in one year or less!
  • http://eldonreeves.wordpress.com/ Eldon

    Could also be an incentive to do more home cookin' – recipe books are packed with all kinds of useful culinary lingo ;)

  • jismyname

    Fantastic idea! I'm appropriating this and using it from now on. Grocery shopping happens every week, so it may be a different language each time, but it seems like a fun exercise.

    I have a couple of cookbooks in foreign languages, heaven knows where they came from or how I got them. Still, they have pictures so I'm not totally lost, and the vocabulary is a) simple and b) repetitive so that it does not take long to learn the essentials. Plus all the verbs are in the imperative mood so there's a free grammar lesson.

  • http://www.fluenteveryyear.com/ The Yearlyglot

    Believe it or not, that is how I taught myself to cook! I wanted to learn to cook, and I was studying Spanish, so I bought a Spanish cookbook.

    The biggest challenge was getting used to international measures as well as measuring by weight. But it turns out that this is better than how most Americans measure, because temperature, humidity, or packing density can alter a 1-cup or 1-tbsp measurement and make recipes inconsistent.

    It was also interesting to discover that recipes don't have to include the synthetic products we're so accustomed to in the US! :)

Post Info

Related posts:

Share

Back to top ·