When you think of Switzerland, what comes to mind? Probably, stunning mountains (such as the Matterhorn, left) and quaint villages. But surely you'll also imagine chocolate and fondue, and maybe Rösti and Geschnetzeltes.
Our recent visit gave us reason to look into the history of some of the Swiss specialties and – being language lovers – their language roots.
Swiss Chocolate
Chocolate came to Europe from the Americas in the 16th century, first and foremost as a drink made from the cocoa bean. Linguists believe that the word "chocolate" originates from the Classical Nahuatl word xocolatl, and via Spanish, entered the English language.
By the 17th century, chocolate was produced in Switzerland. In the 1870s, two Swiss "inventions" hugely increased the popularity of chocolate. For one, the creation of milk chocolate (by the chocolatier Daniel Peter), improved the taste and appeal of chocolate. For another, the invention of the conching machine (by the chocolate manufacturer Rodolphe Lindt), allowed chocolate to be processed into smooth, solid bars.
Now chocolate became much more than just a drink. Another interesting, but not surprising fact: More than half (54%) of the chocolate produced by Swiss chocolate manufacturers is consumed by the Swiss themselves. (Being a great fan of Swiss tennis player Roger Federer, we love his Lindt chocolate commercial,see clip.)
Rösti
Rösti (pronounced: rh-EUsch-ti, with a long, stressed "ööö" sound), is a flat round "pancake" made of coarsely grated raw potatoes, finely chopped onions and bacon pieces, fried in a pan. If you think of a variation of "hash browns" - you're on the right track.
It can be a main dish served with other vegetables, fried eggs, sausages, etc., or as a side dish with pork, beef, or veal such as “Geschnetzeltes” (see below). The restaurant version often uses (partially) boiled potatoes for faster results and Rösti are best prepared in a heavy iron pan.
The German word "rösten" is related to English and means "to roast, grill." A synonym for the Swiss German word "Rösti" would be "gebratene Kartoffeln" or "Bratkartoffeln" (fried potatoes).
Zürcher Geschnetzeltes
Zürcher Geschnetzeltes, in French: émincé de veau zurichoise, is a dish of thinly sliced veal stewed in a mushroom demi-glace (a rich brown sauce). Not an old recipece - Zürcher Geschnetzeltes was first mentioned in a cookbook in 1947 - it has become a favorite for many (including us).
As you may have guessed, the word "Geschnetzeltes" (meat thinly sliced), is related to "Schnitzel" (cutlet, escalope), and both belong to the word family that includes "Papierschnitzel" (scrap of paper), "schnitzen" (to carve), "Schnitzer" (a carver), etc. By the way, "ein Schnitzer" also has the figurative meaning of "a blunder, boob, terrible faux pas."
You can find a recipe of "Züri Geschnätzlets" on Betty Bossi's website by clicking on the image above.
Riz Casimir
Another Swiss variation of "Geschnetzeltes" is "Riz Casimir." It combines the thinly sliced veal with banana and pineapple pieces in a spicy curry sauce served over rice.
The Swiss Radio and TV (SRF) reports that Mövenpick Founder Ueli Prager first added the dish to the chain's menu in 1952. It soon became "ein Klassiker" on Swiss tables. (However, as the Wiki entry acknowledges, the recipe is quite likely based on Indian recipes of Kashmir dishes.)
You can get the original Mövenpick recipe by clicking on the SRF link above and then on "Rezept: Riz Casimir," or Betty Bossi's recipe by clicking on its image (right).
La Fondue (au fromage)
Probably the best-known dish of Switzerland is "fondue." The word is French and comes from the verb "fondre" meaning "to melt." Used as a noun, "fondue" is the feminine form of the past participle "fondu." (larousse.fr)
Fondue has a lengthy history in Switzerland. The recipe "Käss mit Wein zu kochen" (cheese cooked with wine) was first mentioned in a Zurich manuscript in 1699.
"La fondue" showed up in 18th century culinary literature as "oeufs brouillés au fromage fondu," scrambled eggs with melted cheese (as noted in the dictionary, Le petit Robert). The dish was particularly popular in the western French-speaking cantons, and there mostly among city dwellers who could afford the rich cheese.
Fondue, as we know it, dates back to around the middle of the 19th century and by 1875, it was named as a Swiss national dish. In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) used the idea of a national dish for its own marketing purposes. That kind of promotion was continued after WWII. Fondue was popularized in the US in the 1960s, helped by being showcased in the Swiss Pavilion at the 1964 World's Fair in New York.
The traditional fondue is served in a fondue pot (un caquelon), which is kept warm over a chafing dish (un réchaud). To make the fondue smooth, you add cornstarch to the cheese mixture as it heats. Each one of you gets a long thin fork for spearing chunks of bread (or sometimes potatoes), which you then dip into the cheese. Eating fondue is definitely a social event that also includes plenty of white vine. Various traditions are observed: for example, if you drop your bread into the pot, you pay a round of wine, or a pot of hot tea.
Cheese Fondue Variations
Many of the Swiss cantons have their own version of fondue, using different combinations of cheeses. For those who want to try, this Epicurious post will give you the recipe for making a perfect traditional Swiss Fondue.
Being frequent travelers to Fribourg, the two fondues we know best are the Fondue Fribourgeoise, and the Fondue Moitié-Moitié.
Fondue Fribourgeoise
Fondue Fribourgeoise is prepared with 100% local Vacherin cheese. Vacherin from Fribourg is a medium firm cheese made from cow's milk (as the name implies). The cheese is melted in a few tablespoons of water over low heat. To our knowledge, this is the only cheese fondue that does not use wine. Often you dip pieces of potato instead of bread.
Fondue Moitié-Moitié
Moitié-moitié (or half-half), as its name states, uses Gruyère and Vacherin cheese in equal parts. This fondue is made with white wine, (dry and high in acid) and for flavor a shot of kirsch is often added to the mixture. You eat it by dipping chunks of bread.
We are particularly fond of the town of Gruyère, which gave the cheese its name: Gruyère is also located in the canton of Fribourg and we were married there in a small chapel just below the fortified town.
Both the little town and the castle are well worth a visit. The castle is one of the most famous in Switzerland and a heritage site of national significance. Overlooking the valley from the castle you are transported back to medieval times. One can well imagine how the Counts of Gruyère would have enjoyed looking over the valley (see picture) and their dominion from their high perch.
La Raclette
Our foray into the world of melted (Swiss) cheese would not be complete without mentioning the "Raclette." The name is derived from the French "racler," meaning "to grate or scrape" and that clearly describes the method in which it is served: The melted cheese is scraped off the roasted/heated end of a large piece, most commonly half a wheel of cheese (as in this picture).
The Raclette Suisse site traces Raclette's origins to the 13th century. In the German-speaking cantons, convent writings mention "Bratchäs" (roasted cheese - note Swiss spelling of "Käse") already in 1291 as a nutritious food for mountain cow herders. Raclette cheese is made of raw milk and many variations exist. Only the "Raclette du Valais" is a protected brand under Swiss law.
The traditional method melts the half-wheel of cheese, either right at an open fire place, or in restaurants, with an electric heater. The Raclette cook/server scrapes the melted cheese off unto each customer's plate. (see photo, courtesy of: Grcampbell-Wikipedia Commons).
The modern, self-serve version uses small pans in which to heat Raclette cheese pieces right at the table with a special gadget (as in the picture).
In either case, "Gschwellti" - Swiss German for potatoes boiled in their skin - are served with gherkins, pickled onions, and often preceded or accompanied by dried meat, such as "Bündnerfleisch" or "viande des Grisons" or "jambon cru."
A Raclette evening, during which the meal is served the traditional way to a large table, is a social event that can last for hours. As with cheese fondue, locals will warn you not to drink cold water. It doesn't mix well with the hot cheese. However, hot tea, a "Kirsch," "Poire," or "Framboise" come highly recommended.
Raclette and Fondue (whether the cheese or meat variety) always make for a lively, social dining experience. Even after the taste and smells of melted cheese have faded in your memory, you'll certainly remember the fun you had with your family and friends sharing such a meal in a warm an cozy mountain hut after a hard day of skiing, snowboarding, or hiking.
Bio: Ulrike & Peter Rettig are the founders of Gamesforlanguage.com. They are life-long language learners. You can follow them on Facebook, Twitter and Instagram.
Do you ever wonder why learning a language using someone else’s ideas doesn’t seem to work as well as you hoped? There are many reasons for this and some answers to this problem too.
Here are a few thoughts on the matter of language acquisition from personal experience.
Language Learning Problems
Easier for Some?
Learning a new language is challenging for most adults. A few gifted individuals find it quite easy. They have a different level of neuroplasticity, or brain agility, that allows them to make new neural pathways more quickly than the rest of us. For most of us it takes time and some effort. It may be difficult to stay motivated when we don’t see success coming right away.
Some people need more logical and sequential learning with lots of grammar and explanation of word meaning and history. Others learn more quickly by listening and speaking first. Find out what works for you.
Fear of Making Mistakes
Risk taking is part of learning a language and fear of making mistakes holds some folks back. Not wanting to sound foolish or uneducated is a laudable characteristic in most cases. But when learning a language, it is a hurdle that must be overcome. Only a few can begin learning a language and not make mistakes of tense, gender, or sound-alike words.
3 Tips That Work for Me
1. Be Eclectic!
Explore as many methods and online sites with free introductory offers as you can find. These include Babbel, LinguaVille, Lingualia, Fluencia, Frantastique to just name a few that I am familiar with. They'll give you an understanding of basics to begin with. And before you even buy or subscribe to any premium content, you'll have found out whether the method works for you.
Of course, there are also sites such as Duolingo, Gamesforlanguage, Lingohut, Digital Dialects, and others that are completely free beyond just the introductory level!
Whether you select a free or fee-based language learning site after some try-outs and testing: Choose a method that engages and motivates you to get into a learning habit. Remember: the "best" program is useless, if it bores you and you give up!
2. Choose Some Add-ons!
After you've settled in with an online learning program, you may be looking for some other ingredients to spice up your learning and understanding. For some, basic grammar books and dictionaries are essential, but at the start, can be intimidating for others.
There are many online free grammar, vocabulary, and conjugation sites and apps that you can access as well. (For example: http://www.wordreference.com for dictionaries and language forums, or http://www.verbix.com/languages/ to find conjugations, language maps, etc. for many languages).
Some like vocabulary apps such as Memrise, Anki, Mindsnacks, or Drops. You can Google your language, individual words, or use a translator program to help you. Use all the aids you can to supplement your learning.
3. Develop your own practice method!
Here are a few ideas that I used: - Maybe writing vocabulary words on stickies and placing them around the house helps. - Make lists of words that you can carry with you and review from time to time whether in written or just in audio form. - Do lots of listening to your new language, even when you don’t understand it. Your brain needs to get used to hearing the sounds. - Say phrases, words aloud to yourself if you don’t have someone to practice with. - Reading, writing and speaking are done with different parts of the brain but they usually support each other.
Students fully immersed in a new language, especially when living in the country where the language is spoken, usually take 3 to 6 months to become somewhat fluent.
Learning from a method course will take longer because it is not immersion in the language and culture. And remember that learning a new language has other benefits: It improves your brain and can help you with other kinds of learning and thinking.
Bio: Barry is a retired FSL and Middle School teacher who lives in the Okanagan Valley of British Columbia. He loves traveling and learning languages; he currently uses GamesforLanguage for his Spanish practice when he is not traveling around Yucatan and other Spanish-speaking countries.
We thought our next post would be timely for Valentine's Day by describing how you would say “loving words” in the various languages of our courses, French, German, Italian, Spanish, and Inglés.
However, one of the sites we like and linked to before,TakeLessons.com, just published a post with the same topic. It also let's you learn these love phrases in a few other languages, i.e. Arabic, Mandarin, Japanese, and Korean.
You never know where and when these phrases can come in handy. So instead of reinventing the wheel, you can just read on and find out How to Say “I Love You” around the World.
In the languages we know, here are a few more "love-related" terms we can think of, including terms of endearment, such as (in English), darling, honey, sweetie, sweetie pie.
German
- "Ich bin sehr in dich verliebt." - I am madly in love with you. - "Ich hab dich sehr gern." - I am very fond of you. (But "gern haben" is not yet "lieben"!) - "Ich lieb(e) dich, Schnucki." - I love you, sweetie. [Or, other endearments those "efficient" Germans use: "Schatz, Schatzi" (treasure), or "Schnuckiputzi" (sweetie pie).
French
- "Je suis fou/folle de toi." - I'm crazy about you. - "Je t'aime, mon petit chou." - I love you, sweetheart. (Literally "my little cabbage") - "Je t'aime bien." - I like you, I'm fond of you. (Note that here, "bien" tones down your emotion.)
Italian
- "Ti voglio tanto bene, tesoro." - I love you so much, darling. - "Amore a prima vista" or "un colpo di fulmine" - Love at first sight or literally, a bolt of lightning
Spanish
- "Ti quiero tanto, amorcito." - I love you so, little darling. (literally, little love) - "Ti amo, cariño." - I love you sweetheart. (Both "amorcito" and "cariño" are used for both men and women.
If you know of any others, please let us now HERE!
Disclosure: Gamesforlanguage.com has no business relationship with TakeLessons.com other than having exchanged blog posts. See our Privacy Policy and Terms of Use for further details.
The above article also provides some new insights why just learning vocabulary alone won't make you SPEAK another dialect or a second language. Interestingly, the Atherton's headline questions the difficulty of mastering "another dialect." In the text, the author switches between "dialect" and "second language."
There is no need here to discuss when a "dialect" becomes a "language." The interchangeable use of both terms in the article, however, made us realize again how important "context" is for learning both another dialect and a second language.
Learning Dialects
Both of us grew up learning different dialects in our native country, Austria. Ulrike grew up with "Viennese" German during her elementary school years and Peter with "Vorarlbergisch" German during his pre-school years.
We then learned Dutch and English (Ulrike) and High German (Peter) by the time we finished high school. (Later, Peter picked up Swiss German and French while studying and working in Switzerland and Ulrike polished her High German while teaching English in Germany.)
Looking back, it is quite clear that when we learned our dialects/native language as children, we did it in the context of playing and interacting with those around us and by imitating our caregivers and friends.
In fact, this is also how Ulrike learned Dutch during her two years of primary school in the Netherlands or learned English in high school in Canada. It's also how Peter picked up Swiss German as a young adult - by imitating friends, fellow students and teachers. (It certainly helped Peter's Swiss German that "Vorarlbergisch," like Swiss German, is an Alemannic dialect.)
Today, both of us still UNDERSTAND those dialects quite well. And, after a few days of hearing them, we can also SPEAK them again. Yes, studies have shown that young children have many more brain connections (synapses) than adults, and we have no reason to disagree with neuroscientist Arturo Hernandez of the above mentioned article:
"...some individuals may have a particular neuronal activity pattern that may lend itself to better learning of a second language.
But we also firmly believe - based on our own experience in learning other languages as adults - that learning a second language is much easier with a story and dialogues.
This mirrors how we learned our first language: relating the words we heard to the activities and dialogues around us, and making the all-important connections in our brain. That's why we are using a story with dialogs for our Gamesforlanguage courses.
Learning a new language is a pretty complicated process. When someone speaks to you in a foreign language, there are so many things going on at the same time.
You need to decode the sounds and figure out the meaning of the words. You have to answer some basic grammar questions before you can understand the meaning of a sentence. Which are the verbs, nouns, adjectives? Is it a statement or question? Is it in a past, present, or future tense?
Finally, you have to connect everything to the context of the situation. That's a lot going on at once.
The Power of "Context"
Taking a sample French “core conversation,” I'd like to illustrate how a learner may focus on different aspects of the language at different stages, and why context is important:
English translation: Daniel: Hello Mathilde, delighted to meet you. Virginie: Daniel, don't be so formal. You can say "tu" to each other! Daniel: You don’t mind, Mathilde? Mathilde: Among students we always say "tu".
Initially you may mostly focus on:
- individual vocabulary - learning their meaning - practicing their pronunciation - practicing their spelling - finding a way to practice the sentences: (Speak them aloud to whoever is willing to listen, type them out, write them out by hand, hang the page up in the kitchen or your study.)
Soon, you may also want to know:
- the pronouns: votre, vous, tu, te, nous - conjugations of other verbs used: enchanter (enchanté), être (sois), pouvoir (pouvez), tutoyer, déranger (derange) - adverbs, prepositions. etc: bien sûr, toujours
Replaying this dialog again later on, you may discover and understand:
- sentence structure: the form of a statement, a command, a type of question, a complex sentence - other grammatical forms (eg. negation with an object pronoun [ça ne te dérange pas]; reflexive verb forms [Vous pouvez vous tutoyer!, nous nous tutoyons]; the use of "que" [bien sûr que non])
Key Points to consider
What is important about the context the dialog provides?
- the age of the people (here they are students in their twenties) - how well people know each other - the circumstance of the conversation
Why take a conversation rather than individual phrases or sentences?
- you'll better remember the words/phrases related to the context - you'll pick up cultural information (i.e. students say “tu”)
What will you have learned initially?
- 20 to 30 useful words, in a meaningful context - how to respond when meeting somebody - a typical French expression for emphatic negation "Bien sûr que non."
And, later on either explicitly or intuitively?
- all the pronouns - 5 verbs and a conjugation of each - 3 types of sentences
What Next?
Once you've absorbed a few dozen conversations and acquired more than 500 content words, you're probably ready to engage in relevant, personal conversations with others. If you just remember sentences such as: "Enchanté de faire votre connaissance", you'll be able to adapt it later on to other uses and circumstances. (e.g. Enchanté de faire ta connaissance", "J'ai fait la connaissance de..." , "Je n'ai pas la connaissance de..." etc.).
And, when you later learn the word "connaître" (to know), you'll make the connection with "connaissance," and will have added another word that you're sure to remember.
Learning a foreign language is all about making connections and recognizing patterns. The more could can connect the words, phrases, and sentences you are learning in another language to your immediate environment, or topics that interest and engage you, the faster and easier it is for you to recall them.
The Polyglot Benny Lewis is certainly right when he advises you to speak your target language immediately. Maybe not everybody can muster the time or commitment that he promotes with Fluent in 3 Months.
But listening to stories, reading them aloud, singing foreign songs, etc. will create more connections in your brain. They will help you not only to retain vocabulary better, but also to use them right away in conversations.
Bio: Ulrike & Peter Rettig are the founders of Gamesforlanguage.com. They are life-long language learners. You can follow them on Facebook, Twitter and Instagram.
Disclosure: The link above to "Fluent in 3 Months" is to a partner's program with revenue-sharing, should you decide to buy or subscribe.
If you're learning Italian, you surely know that what you read in books is not enough. There are lots of expressions that you won't find in a dictionary, but that you'll learn on the street or hanging out with local people. These Italian expressions will often puzzle you.
Understanding and using these expression in your conversations means that you're actually improving. Moreover, your way of speaking will turn out to be really funny!
Here's a short list of strange expressions that Italians use, compiled for you by The Language Class.
Dai
"Dai!" [dahyee] is a commonly used expression as well. The pronunciation is actually similar to the English verb "die", but the meaning is absolutely far from that!
If we want to give it an English translation, we can simply choose "Come on!" and we can insert it, as Italians do, in almost each of our sentences! For example, if you suggest to a friend "Let's go to the beach!" and he or she answers "No, I really don't want to", your response will inevitably be "Dai!!!" Or you would use it even to encourage someone to do something that he or she does not want to do at all: "Another beer, dai!"
Don't forget that the expression can also be used as a way to stop someone from doing something! If your friend does not stop stealing your dessert, you just have to say a curt "Dai!"
Che Figata
"Che figata!" [keh fee-GAH-tah] is a very common expression. It was at first used by younger people, but today everyone says it. We can translate it with the English "What a cool thing!", but unfortunately it cannot be directly translated.
Therefore, you can use it in many different situations, as it expresses both amazement and admiration: If for example, you're amazed should someone tell you: "I've met Leonardo di Caprio in person!" or admire your best friend, if she tells you: "I've learnt to make tiramisu!" You could answer in both cases: "Che figata!"
Magari
"Magari!" [mah-GAHR-ee!] is the Italian corresponding to the English "I really wish!" or "Let's hope so". It is clear that we use this expression when we really wish something from the bottom of our heart - but not only.
In fact, in many cases we would use it with an ironic connotation. If your friend asks you "Would you ever marry an American billionaire?" you'd say "Magari!" meaning that of course you would, even if, in all likelihood, it will not happen!
In Bocca al Lupo
"In bocca al lupo!" is an expression that demonstrates that the Italian language is very... creative! It literally means "into the mouth of the wolf" and is used to wish someone good luck by inviting him to be eaten by a wolf. (The English expression "Break a leg" has a similar meaning!)
The answer to this expression is "Crepi il lupo" and we must admit that at least this seems a bit more logical, as it means "The wolf shall die". When someone wishes you "In Bocca al Lupo!" you certainly don't answer with "Grazie", as this implies bad luck. You don't want to be thankful for being eaten by the wolf.
Meno Male
"Meno male!" [MEH-noh MAH-leh] literally means "less bad", but it is not used with this meaning. On the contrary, we can translate it with "Thank God!" and we use it when we actually feel blessed!
Did I really pass the test? "Meno male!" And, don't forget that you can also say "Grazie a dio!" which has the same meaning.
Bio: Gabriele Monti studied Modern Languages at South Bank university in London, and he has been teaching languages ever since in many countries including Japan, Great Britain and France. Currently he loves to write about learning languages and travel.
Disclosure: Gamesforlanguage.com has no business relationship with The Language Class and Gabriele Monti other than publishing Gabriele's post. See our Privacy Policy and Terms of Use for further details.
When you think of Switzerland, what comes to mind? Probably, stunning mountains (such as the Matterhorn, left) and quaint villages. But surely you'll also imagine chocolate and fondue, and maybe Rösti and Geschnetzeltes. 
sausages, etc., or as a side dish with pork, beef, or veal such as “Geschnetzeltes” (see below). The restaurant version often uses (partially) boiled potatoes for faster results and Rösti are best prepared in a heavy iron pan.
t mentioned in a cookbook in 1947 - it has become a favorite for many (including us). 
The Swiss Radio and TV (SRF) reports that Mövenpick Founder Ueli Prager first added the dish to the chain's menu in 1952. It soon became "ein Klassiker" on Swiss tables. (However, as the Wiki entry acknowledges, the recipe is quite likely based on Indian recipes of Kashmir dishes.)
"La fondue" showed up in 18th century culinary literature as "oeufs brouillés au fromage fondu," scrambled eggs with melted cheese (as noted in the dictionary, Le petit Robert). The dish was particularly popular in the western French-speaking cantons, and there mostly among city dwellers who could afford the rich cheese. 
Fondue Fribourgeoise is prepared with 100% local Vacherin cheese. Vacherin from Fribourg is a medium firm cheese made from cow's milk (as the name implies). The cheese is melted in a few tablespoons of water over low heat. To our knowledge, this is the only cheese fondue that does not use wine. Often you dip pieces of potato instead of bread.
Moitié-moitié (or half-half), as its name states, uses Gruyère and Vacherin cheese in equal parts. This fondue is made with white wine, (dry and high in acid) and for flavor a shot of kirsch is often added to the mixture. You eat it by dipping chunks of bread.
La Raclette
The Raclette Suisse site traces Raclette's origins to the 13th century. In the German-speaking cantons, convent writings mention "Bratchäs" (roasted cheese - note Swiss spelling of "Käse") already in 1291 as a nutritious food for mountain cow herders. Raclette cheese is made of raw milk and many variations exist. Only the "Raclette du Valais" is a protected brand under Swiss law. 
In either case, "Gschwellti" - Swiss German for potatoes boiled in their skin - are served with gherkins, pickled onions, and often preceded or accompanied by dried meat, such as "Bündnerfleisch" or "viande des Grisons" or "jambon cru." 
