Read across five tongues.
Short articles and everyday conversations — Arabic fully vowelled, Japanese with furigana — each with Thai sentence translations, tap-a-word glosses, and recorded narration where you see the audio badge.
75 conversations in food · page 1 of 4
فِي الْمَطْعَمِ
Two friends order food at a local restaurant.
خَبْزُ الْخُبْزِ فِي الْبَيْتِ
A mother teaches her daughter how to bake simple flatbread at home.
وَجْبَةُ الْفَطُورِ
A father and son talk about what to have for breakfast.
الطَّهْيُ فِي الْبَيْتِ
Two sisters discuss cooking a simple meal together at home.
فِي الْمَخْبَزِ
A customer asks a baker about different kinds of bread.
وَجْبَةُ الْغَدَاءِ فِي الْمَدْرَسَةِ
Two students compare what they brought for lunch at school.
التَّمْرُ وَالضِّيَافَةُ
A host welcomes a guest with traditional dates and coffee.
الْفَوَاكِهُ الْمُفَضَّلَةُ
Two children discuss their favourite fruits and their colours.
طَلَبُ الطَّعَامِ بِالْهَاتِفِ
A customer calls a restaurant to place a delivery order.
فَوَائِدُ زَيْتِ الزَّيْتُونِ
Two colleagues discuss the health benefits of olive oil over lunch.
وَصَفَةُ الْمَنْسَفِ
A woman teaches her neighbour how to make the traditional Jordanian dish mansaf.
الأَكْلُ الصِّحِّيُّ وَالْوَزْنُ
Two friends at a gym talk about healthy eating habits and nutrition.
الطَّعَامُ الشَّعْبِيُّ الْمَغْرِبِيُّ
A Moroccan student describes traditional street food to a classmate from another country.
تَخْزِينُ الأَطْعِمَةِ بِأَمَانٍ
A nutrition student explains safe food storage practices to a flatmate.
ثَقَافَةُ الضِّيَافَةِ فِي بُلْدَانٍ عَرَبِيَّةٍ مُخْتَلِفَةٍ
Two colleagues from different Arab countries compare their hospitality food traditions.
التَّوَابِلُ وَالنَّكَهَاتُ
A chef explains the role of various spices in Arabic cooking to an apprentice.
الزِّرَاعَةُ الْعُضْوِيَّةُ
A farmer explains organic agriculture practices to a visitor at his farm.
صِنَاعَةُ الأَجْبَانِ الْحِرَفِيَّةِ
A cheesemaker describes traditional artisanal cheese production methods to a journalist.
عِلْمُ أَذْوَاقِ الطَّعَامِ
A food scientist and a chef debate the neuroscience and chemistry behind how humans perceive flavour.
تَأْثِيرُ الصِّنَاعَةِ الْغِذَائِيَّةِ عَلَى الْبِيئَةِ
Two university professors debate the environmental cost of modern food systems and sustainable alternatives.
الاقْتِصَادُ الدَّائِرِيُّ فِي مَطْبَخِ الْمَطَاعِمِ
A restaurant owner and a sustainability consultant discuss how to eliminate food waste using circular economy principles.
تَارِيخُ طَرِيقِ الْبَهَارَاتِ
A historian and a geographer discuss the ancient spice trade routes and their lasting civilisational impact.
التَّغْذِيَةُ الدِّقِيقَةُ وَالْجِينُومُ
Two nutritional scientists debate the emerging field of nutrigenomics and personalised diet plans.
الأَمْنُ الْغِذَائِيُّ فِي عَالَمٍ مُتَغَيِّرٍ
A policy analyst and an agronomist discuss strategies to ensure food security amid climate change and population growth.