Now with a FREE AUDIOBOOK accompanying the book's text!Teach your little one spoken Cantonese with this useful book about food and drink, written in traditional Chinese characters with Jyutping pronunciations. Packed with bright, colourful photos and illustrations, it includes phrases and interesting facts to keep you and your little one entertained! This book is designed to help pre-school children learn conversational Cantonese, particularly for households where not everyone is fluent in Cantonese. Phrases are also colour-coded to both the Jyutping pronunciation and English translation to help learn about sentence structure.
This ebook contains all flashcards from our website, one every two pages. It is ideal for beginners and intermediate learners to acquire some of the most important initial words that make up the majority of everyday conversation. Various features like bidirectional listing make this flashcard ebook the perfect tool on your ebook reader to boost your language skills. This ebook is split into 4 chapters and contains a total of around 2000 vocabularies which you can also find on our website. Each of the words covers two pages. Page one represents the question in the form of the vocabulary you should translate. Page two delivers the answer with translation and additional information for that word if needed. To learn the vocabularies, simply go from page to page and study the words one by one. The 4 chapters in the book contain 2 sets of vocabularies, once learned from English to Cantonese (chapter 1 and 2), and after that from Cantonese to English (chapter 3 and 4). Within that, the first chapter has vocabularies ordered by topic whilest the second chapter has 1000 of the most common vocabularies you need to learn ordered by how often they are used in daily conversations. In addition to using this ebook, you can also go to our website and use the flashcards there to learn and test yourself. The most important part of using flashcards successfully is to use them daily. Studying 100 words a day every day of a week will have a much bigger impact than studying 700 words once a week. Once you know most words in a chapter, write down the ones you still have trouble with and concentrate on those few words several times a day. Once you have moved on to a later chapter, it is also good practice to come back to early chapters from time to time to make sure the easier words are still in your memory. Over time, you will figure out what works best for you. Good luck!
Mandarin Chinese, with over a billion speakers, is the most widely spoken language in the world. The People's Republic of China, where it is the official language, is becoming increasingly central to international commerce. Containing a bilingual dictionary and a practical phrasebook, this is an essential book for students, travellers and businesspeople. Features: 4,000 total dictionary entries; Chinese words printed in Chinese script with Pinyin romanisations; Comprehensive phrasebook; Easy-to-use pronunciation guide; Special section devoted to Chinese grammar.
*WITH FREE AUDIO FILES* Teach your child spoken Cantonese with this handy book on essential words and vocabulary! Whatever your level of fluency in Chinese, this book is designed to help your child learn and improve his or her Cantonese vocabulary. Packed with bright, colourful photos and illustrations, you can play the accompanying audio files alongside the book to check your pronunciation! Each word or phrase is written in traditional Chinese characters with Jyutping pronunciations and English translations. Sentences are colour-coded to both the Jyutping and English translation to help learn about sentence structure. Interesting facts about the language are also included in the footnotes for adult learners. This edition includes sections on: Daily routine Activities Outdoor activities Weather Colours Numbers Parts of the body Other books in this popular series include: Animals Food & Drink
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
This large-format book is perfect for introducing new learners and children to their first words in spoken Cantonese. Encourage your child to be bilingual by introducing Cantonese words at an early age, through colourful illustrations and photos that make the vocabulary fun and easy to learn. Over 400 words are written in traditional Chinese, accompanied by the Jyutping pronunciation and English translation. You can scan the QR codes at the back of the book to hear the words spoken by a native speaker, and play the audio whilst you are reading along to help with pronunciation. Topics include: Colours Shapes Numbers to 100 and beyond Seasons Months Days of the week Time Weather Nature Solar system Parts of the body Feelings Relatives and family tree Animals Insects Ocean life Vehicles Sea & air transport Fruit Vegetables Food Clothes
'A galloping journey through thousands of years of Chinese culinary history . . . a timely reminder that the country's modern cuisine is the delicious fruit of a rich, ancient and perhaps surprisingly multicultural tradition' FUCHSIA DUNLOP, SPECTATOR 'A tasty portrait of a nation' SUNDAY TELEGRAPH 'A splendid introduction to the complex history of China' GUARDIAN 'A terrific read . . . Jonathan Clements writes with erudition and humour' DAILY MAIL 'This book is itself a feast, each chapter a sumptuous course' Frederik L. Schodt, author of My Heart Sutra 'Witty and insightful' Derek Sandhaus, author of Drunk in China **************** The history of China - not according to emperors or battles, but according to its food and drink. The Emperor's Feast is the epic story of a nation and a people, told through one of its most fundamental pillars and successful exports: food. Following the journeys of different ingredients, dishes and eating habits over 5,000 years of history, author and presenter Jonathan Clements examines how China's political, cultural and technological evolution and her remarkable entrance onto the world stage have impacted how the Chinese - and the rest of the world - eat, drink and cook. We see the influence of invaders such as the Mongols and the Manchus, and discover how food - like the fiery cuisine of Sichuan or the hardy dishes of the north - often became a stand-in for regional and national identities. We also follow Chinese flavours to the shores of Europe and America, where enterprising chefs and home cooks created new traditions and dishes unheard of in the homeland. From dim sum to mooncakes to General Tso's chicken, The Emperor's Feast shows us that the story of Chinese food is ultimately the story of a nation: not just the one that history tells us, but also the one that China tells us about itself.
