‘To eat’ and ‘to drink’ – it’s impossible to find a language which does not have these words.
For language teachers, discussion of food is an important cultural aspect of language education. Introducing the representative food of a country or region gives students essential cultural knowledge, but is there a better way to teach that avoids leading both teachers and students to stereotyped cultural perceptions?
In this virtual workshop, four speakers specialising in Asia and the Pacific language talk about their experience and give their thoughts on teaching.
Speakers:
Dr Yuri Takahashi
Lecturer
School of Culture, History & Language, Australian National University
Dr Le Hoang Ngoc Yen
Lecturer
School of Culture, History & Language, Australian National University
Dr William S Armour
Honorary Senior Lecturer
Japanese Studies
Humanities and Languages, Arts and Social Sciences, UNSW Sydney
Jenny Homerang
Lecturer
School of Culture, History & Language, Australian National University