There’s No Better Time To... Cook in a Foreign Language

not to. I kept the English version in one tab and the Italian in the other, in case I got stuck. My favorite step:. Not everything translated perfectly. For example, the closest Italian phrase to “an onion’s papery skin” wasLearning a language is funny in that the more you know, the more you realize you don’t know. I’d been so diligent about my studies in the past. I went to weekly lessons with a stern woman in New York . I Duolingo’d on the train. I did all my homework on time.

Cooking to the tune of a recipe has forced me to focus more on the immediate and the minute—peeling eachand memorizing each new verb—and less on the end result. Because I have no way of knowing exactly what or when that will be. While my tutor constantly reminds me that my Italian is getting so much better, what I really needed was a lesson in embracing the messy, unknown process.

Please, watch my blogs :- 1.

I bought a Le Cordon Bleu cookbook in Italian a while back and was reading it for Italian practice. (Il libro si chiama 'Scuola di Cucina')

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