Throwback Thursday: The Language Of Love

April 8, 2003

Lonely Planet helps you get to grips with the language of love with these extracts from their popular phrasebook series. Try these on for starters…


He’s a babe!

C’est une nana! (Pronounced: sayt ewn na-na)

Would you like a drink?

Si on buvait quelque chose? (Pronounced: see on bew-vay kel-ker shoz)

What star sign are you?

Tu es de quel signe? (Pronounced: tew ay der kel see-nyer)

You’re a fantastic dancer.

Tu danses vraiment bien. (Pronounced: tew dons vray-mom byun)

Do you come here often? 

Tu viens ici souvent? (Pronounced: tew vyun ee-see soo-von)

Will you take me home?

Tu veux bien me ramener ? la maison? (Pronounced: tew ver byun mer ram-nay a la may-zon)

Can I kiss you?

Je peux t’embrasser? (Pronounced: zher per tom’bra-say)

I want to make love to you.

Je veux faire l’amour avec toi. (Pronounced: zher ver fair la-moor a’vek twa)

Let’s go to bed!

On va se coucher. (Pronounced: on va ser koo-shay)

Oh yeah!

Chouette alors! (Pronounced: shwet a-lor)

That’s great.

C’est sensationnel. (Pronounced: say son-sa-syo-nel)

I love you.

Je t’aime. (Pronounced: zher tem)

From French Phrasebook, Lonely Planet Publications

November 13, 2014

Travel your tastebuds

Travel your tastebuds

New from Lonely Planet

For over thirty years, Lonely Planet has been a market leader in travel, particularly in the Australia-Asia/ Pacific region, and the number one choice for independent travellers the world over. 2004 is full of big new things for Lonely Planet, including a relaunch of their much-loved guide books. The new look guides feature more opinion, more style, more information, and more passion. Here’s a peek from Australia 12th edition


Travel your tastebuds

Some unusual foods you may spy on your travels include wild mushrooms, such as bright orange pine mushrooms, and slippery jacks, so-called because they can get quite slimy after rain. Much of the most interesting (if not always the most delicious) produce is native. There’s kangaroo, a deep, purpley-red meat, which is quite sweet. Fillets are so tender and lean they have to be served rare. The tail is often braised in the same way oxtail is cooked. In the north, you may encounter crocodile, a white meat not dissimilar to fish with a texture closer to chicken. In the outback you may be encouraged to try witchetty grubs, which look like giant maggots and taste nutty, but with a squishy texture. In the tropics you may find green ants. The way to eat them is to pick them up and bite off their lightly acidic bottoms. Sugar ant abdomens are full of sweet sap, so again just bite off the tail end.

Much of the native flora has evolved to contain unpalatable chemicals. Despite this, you may enjoy fiery bush pepper, sweetly aromatic lemon myrtle, aniseed myrtle, coffee-like flecks of wattle seed, vibrant purple rosella flowers, super sour davidson plums, lightly acidic bush tomato (akudjura), and, of course, the Hawaii-appropriated macadamia nut.

The wildest food of all is Vegemite, a dangerously salty yeast-extract spread with iconic status.

Most commonly used on toast, it’s also not bad on cheese sandwiches. It’s often carried overseas for homesick expats, or licked from fingers by freckle-faced youngsters. Outsiders tend to find the flavour coarse, vulgar and completely overwhelming. But what would they know?

by Matthew Evans and taken from Australia 12th edition, pg 72.


12th edition

Paul Smitz et al

ISBN 1 74059 447 9

1064 pp,72 pp colour

152 maps

A$44.90, US$28.99

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January 27, 2004

Viva Las Vegas

Las Vegas is a non-stop party city with all the bright light, buzz and bejewelled brilliance you could ever hope for. Read all about it in Lonely Planet’s new Las Vegas Condensed guide. Here’s a peek.Entertainment

If Sin City didn’t invent the 24/7 lifestyle, then it has perfected it. You can catch a world-class stage show around midnight, groove to a globe-trotting DJ until dawn, then catch topnotch comedy or top-fuel drag racing at noon. For its size, Vegas attracts way more than its fair share of headliners. And in recent years haute culture has begun to blossom. The Strip is the obvious all-hours hotspot for shows and clubbing. Residents are more likely to seek solace and let loose on the Eastside around UNLV, at strip clubs on the industrial Westside, at neighborhood bars and ‘locals’ casinos in suburban Summerlin, Green Valley or Henderson. Three free weekly tabloids – the Mercury,

Weekly and CityLife – hit the streets on Thursday and, when combined with the Friday Review-Journal’s Neon insert, collectively offer comprehensive arts and entertainment listings.Gambling

Gambling can be an exhilarating experience – every lucky roll of the dice providing an electric rush of adrenaline – but when it comes to casinos, it’s crucial to consider one thing: the house advantage. For every game (except poker) the house has a statistical winning edge (the ‘percentage’) over the gambler, and for nearly every payout in nearly every game the house ‘holds’ a small portion of the winnings. These amounts vary with the game and with individual bets, but they add up to what’s referred to as a ‘long-term negative expectation’ – or the assurance that over the long haul the gambler will lose everything.

As such, you should approach gambling only as fee-based entertainment and not as a way to fund your children’s education. Understand the game you are playing, don’t bet more than you are prepared to lose, and learn to walk away when you are up.

April 29, 2003

The Language of Love (cont)

ItalianDid you check out that guy?

Hai adocchiato quello?

Pronounced: ai a?do?kya?to kwe?lo/a

Do you have a light?

Hai d’accendere?

Pronounced: ai da?chen?de?re

Shall we get some fresh air?

Andiamo a prendere un

Pronounced: an?dya?mo a pren?de?re oon

Can I dance with you?

Posso ballare con te

Pronounced: po?so ba?la?re kon te

You have a beautiful body

Hai un bel fisico

Pronounced: ai oon bel fee?zee?ko

Can I take you for a ride on my bike?

Ti posso portare a fare un giro in moto?

Pronounced: tee po?so por?ta?re a fa?re oon jee?ro een mo?to

I want to make love to you.

Voglio fare l’amore con te.

Pronounced: vo?lyo fa?re la?mo?re kon te

Kiss me.


Pronounced: ba?cha?mee

I want you.

Ti desidero.

Pronounced: tee de?see?de?ro

Oh my god!

Oh dio mio!

Pronounced: o dee?o mee?o

That was amazing!

? stato stupendo!

Pronounced: e sta?to stoo?pen?do

I love you.

Ti amo.

Pronounced: tee a?mo

from Italian Phrasebook, Lonely Planet Publications.

Italian Phrasebook

2nd edition

ISBN 1864503173

256 pp


Lonely Planet Phrasebooks. Whether it’s over a beer in Brussels or on a bus in Beijing, an exhaustive range

of over 50 language titles help travellers and locals come together. These pocket-sized guides include colour-coded chapters for quick-reference, pronunciation for every phrase and handy two-way dictionaries.Available at all good bookstores May 2003.

April 8, 2003

Lonely Planet – World Food Japan

Read all about the culture of Japanese cuisine, home cooking and traditions, shopping and the markets and all things delicious in Japan.

The Lonely Planet name is synonymous with a certain kind of travel. Life-changing, friend-making, soul-awakening journeys. As any self-respecting traveller knows, half the fun is getting there. The other half could quite easily be sampling the cuisine of the country you’re exploring. Or avoiding dodgy dinners that produce the sort of unmentionable digestive ailments that can really give you the shits…so to speak.

Those good folks at Lonely Planet know this too and have been busy the last few years producing country-specific eating guides to tantalise your tastebuds and reward even the most fickle diners with memorable meals from India to Ireland. The latest in their scrumptious series is World Food Japan, a funky pocket guide to eating and drinking Nippon-style.

This little wasabi green gastronomical tome is not just for the traveller either. Those with a yen for Yaki-zakan, a taste for Tsukemono or a soft spot for Sado will relish this guide. And for those of you unfamiliar with the delicious delicacies of Japanese cuisine, this book will not only demystify what you eat, but when and how you eat it. You’ll soon be craving tai no shio-yaki, shabu-shabu and namagashi.

With chapters including The Culture of Japanese Cuisine, Home Cooking and Traditions, Regional Zariations and Shopping and Markets, World Food Japan covers it all from buying to preparing and most importantly, the eating! Yum. You’ll also find in-depth descriptions of the ingredients commonly used in this elegant and delicious cuisine.

A dictionary of culinary terms will acquaint the novice and expert a like with common and some more obscure menu items and food and drink terminology. The Eat Your Words Language Guide will have you ordering everything from sushi to sake like an expert.

SheSaid’s favourite phrase? kore wa anata no ogori desu ne? This is your shout, right?

STOP THE CHOP from World Food Japan

“Waribashi, the ‘chopsticks that split’, are ubiquitous in modern Japanese life. Enough are used, and discarded, each year to build 30,000 homes. Most of the raw materials come from Japan’s South-East Asian neighbours. If you don’t wish to add to the environmental plunder, carry your own re-usable chopsticks, and simply refuse the disposable variety. If it causes a wee hiatus, worry not. You haven’t mortally offended anyone, you’ve just done what 24,500,000,000 Japanese don’t do, every year.” p102

For more great travel advice click here!

April 16, 2002