Hello Berlitz!  Hello Rosetta Stone!  You think we want to speak Mandarin fluently in 30 days – HAH!

What we really want to know is the difference between “hashi” and “gohan” in a Japanese restaurant.

Chupe de Camarones

What is a glass of “palinka”? What the heck is “chupe de camarones”?  Should I order the “murgh cholay” or not?

Nothing shows sophistication like being fluent in Menu.  It is the language of pleasure and sustenance. It is a language, once mastered, that can amaze and entertain your friends.  And give you great satisfaction in any number of restaurants.

And yet there are no courses out there.  There is only dining experience to gather new words and usage.

And Early and Middle Menu was not difficult – words like “roast beef” or “fish and chips” or “pizza” were not difficult to master.

But like most living languages, Menu, is rapidly evolving and escalating.  Its vocabulary is expanding as new cuisines emerge and new dishes appear.

Becoming fluent in menu is not something that comes naturally, and there are no native speakers.

There is a  constant arms race of obscure foodie terms that creep onto menus, trying to fool even the most fluent Food Network viewer.  Learning Menu is an ongoing task.  New words, new techniques, new sausages, cheeses, national dishes…. how can anyone keep up?

So, I want to start the Berlitz School of Menu.  Learning and eating our way around the world, dining and absorbing culture.  We’ll make a fortune!

Glossary: Chupe de camarrones is a Peruvian fish stew that includes cheese, potatoes, fish, peppers and, in this case, shrimps (camarrones).  Hashi are chopsticks; gohan is rice.  Palinka is a Hungarian eau de vie — eau de vie is a brandy made from fruit.  Murgh is chicken and cholay is curried garbanzos or chick peas.

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