Short articles and everyday conversations — Arabic fully vowelled, Japanese with furigana, English, Indonesian, and Chinese, each with a Thai gloss. Pick a language, pick a field, start reading.
25 conversations · food · page 1 / 2
Two friends check in on whether each other has eaten breakfast.
A customer asks a shopkeeper about fruit prices at a market stall.
Two classmates discuss their favorite foods and simple preferences.
A child asks a parent to explain what dishes are available at a simple restaurant.
A grandmother and grandchild plan a trip to the market to buy vegetables.
An older sibling teaches a younger one the basic steps to cook egg fried rice.
Two friends decide what to drink on a hot day, choosing from common beverages.
A student informs a school cafeteria worker about a food allergy.
A father and child exchange about when dinner will be ready at home.
Two colleagues compare the dietary habits and staple foods of northern and southern China.
A market vendor teaches a young customer how to select fresh vegetables.
A health-conscious friend explains to another how to read nutritional information on packaged food.
Two students debate the safety and appeal of eating street food.
Two roommates discuss practical ways to avoid wasting food at home.
A cooking enthusiast explains the different varieties of tofu and how each is best cooked.
An experienced home cook teaches a beginner how to use common Chinese condiments properly.
A tea shop owner introduces a customer to the major categories of Chinese tea.
Two food science students discuss the microbiology and chemistry underlying fermented foods like kimchi and vinegar.
A nutritionist and a journalist discuss the legitimate uses and potential concerns of food additives.
Two university professors debate the structural causes of global food insecurity and potential solutions.
A culinary historian and a chef discuss why ancient cooking methods are vanishing and what can be done to preserve them.
A dietitian advises a client on how to ensure a fully plant-based diet meets all nutritional requirements.
A supply chain researcher and a grocery store manager discuss traceability technology and consumer trust.
A traditional Chinese medicine practitioner and a biomedical researcher discuss the evidence base for food-as-medicine principles.