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Raholan syötäviä sanoja – Word Crumbs

Date of Publication

2009

Target Group

Lecturers

Domain Area

Journalism & multimedia
Tourism

Learning Scenario

Autonomous learning
Classroom Context

Target Language

Finnish

Language of Instruction

Finnish

CEFR level

B2

Type of Material

Reference resources (online Dictionaries/ grammar guides/phrasebooks)

Linguistic Features

Vocabulary

Skills

Writing
Reading
Mediation

Description

Raholan syötäviä sanoja is a monolingual gastronomic dictionary online compiled by Jaakko Rahola. In addition to the definitions of the words, the website contains numerous food related texts and gastronomy history. The glossary is designed to help translators, journalists and culinary professionals with special food terminology. The glossary contains numerous food words difficult to find in other Finnish dictionaries. It is divided in basic vocabulary and separated special glossaries on Capsicums, sausages, cheese, alliums, citrus fruits, pasta forms and food additives. The glossary contains also an index of food related anecdotes and sayings with explanations. The Finnish Federation of the Food Industry awarded the site in 2012 with an honorable mention.
Raholan syötäviä sanoja on Jaakko Raholan kokoama yksikielinen gastronominen sanakirja verkossa. Sanojen määritelmien lisäksi verkkosivusto sisältää lukuisia ruokaan liittyviä tekstejä ja gastronomian alan historiaa. Sanasto on suunniteltu auttamaan erityisesti kääntäjiä, toimittajia ja muita ravintola-alan ammattilaisia ruokaterminologiassa. Sanasto sisältää lukuisia ruokasanoja, joita on vaikea löytää muista suomen sanakirjoista. Sanakirja on jaettu perussanastoon ja erityisiin erillissanastoihin Capsicumsista, makkaroista, juustosta, sipuleista, sitrushedelmistä, eri pastamuodoista ja elintarvikkeiden lisäaineista. Sanasto sisältää myös luettelon elintarvikkeisiin liittyvistä anekdooteista ja sanonnoista. Elintarvikealan liitto palkitsi sivuston vuonna 2012 kunniamaininnalla.

Case study

The target students are the ones attending journalism, Finnish language and linguistic mediation, and gastronomic sciences. The material was successfully used with a small advanced level student group. The teaching source was used as a part of a teaching unit on food culture and gastronomy. The source was used in analysing lexico-semantic features of culinary texts such as recipes, specialized journal articles and blog posts. Particular attention was paid in word formation, linguistic borrowing in Finnish culinary terminology and comparative analysis of the pasta related vocabulary in Italian and Finnish using the section “Pastamuotoja”. The dictionary gives detailed information and also historical background and anecdotes on different terms suggesting sometimes better translations. This makes the material particularly useful for students interested in linguistic mediation. The use of the material needs previous preparation of the teacher in order propose authentic and meaningful texts relative to the teaching subject to be used with the dictionary.

Guidelines

Navigation on the website is simple and intuitive. You can search by terms on main glossary or in alphabetical order in separate pages with definitions already available.

Review

Category
Rate
Comprehensive approach
Capacity to match the needs of lecturers and students

5

Added value
The provided tangible improvements

5

Motivation enhancement
The capacity to motivate students to improve their language skills

5

Innovation
Effectiveness in introducing innovative, creative and previously unknown approaches to LSP learning

3

Transferability
Measurement of the transferable potential and possibility to be a source of further capitalisation/application for other language projects in different countries

3

Skills assessment and validation
Availability of appropriate tools for lecturers to monitor students’ progress and for students to assess own progress and to reflect on learning

1

Adaptability
Flexibility of the contents and possibilities for the LSP lecturers to adapt the contents to their and to students’ need

3

Usability
Assess the technical usability from the point of view of the lecturer and the student

4

Accessibility
Assess the accessibility from the point of view of the lecturer and the student

5

Comments:
The material provides a complete gastronomy glossary in Finnish language with detailed definitions and etymology. The dictionary contains both foreign and Finnish culinary culture information. The search engine of the site does not understand the inflection of Finnish words so it finds only the exact form typed in the search box.
Sivusto tarjoaa suomenkielisen gastronomian sanaston, jossa on yksityiskohtaiset määritelmät ja etymologia. Sanakirja sisältää sekä ulkomaisia että suomalaisia ruokakulttuuritietoja. Sivuston hakukone ei ymmärrä suomen kielen taivutusta, joten se löytää vain hakukenttään kirjoitetun muodon.
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