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Database of Teaching Sources

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A database of selected, reviewed, tested, assessed and validated e-learning based language teaching sources addressed to Higher education students for the learning of 18 different European languages.

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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.

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. The texts of the dictionary can also be used directly during the lesson.

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. Teacher can choose an aspect of the food culture and work on related texts and definitions available in the teaching source.

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. The material is various, authentic and motivating as it permits not only work on gastronomy terminology and texts but also numerous possibilities to discuss intercultural aspects through food related activities. The website is not technically ambitious and therefore easy to use with any browser available and accessible with internet connection.
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