Doesn’t Matter What They Are Called
They Can Kill You

Hey there! Have you ever thought about how food, something that brings us all together, can quickly turn into a recipe for disaster for those with allergies? Let’s dive into this critical issue and explore simple yet effective solutions.

A Personal Story

I have a family member with a severe peanut allergy, and we had a terrifying experience at a restaurant. Despite a native Spanish speaker asking the chef, who was Mexican,  about peanuts in Spanish, the language barrier led to a potentially dangerous situation. When asked in Spanish if the food had peanuts, “Mani” was the word used for peanuts. But in Mexico peanuts are “cacahuetes.” Luckily, we caught the mistake before it was too late.

The Language Barrier

Ingredient names can vary greatly across cultures and regions, creating significant risks for those with sensitivities. Are you surprised that a foreign language could be that complex? Well consider the English word pancakes and the regional variations: Flapjacks, Hotcakes, Griddle cakes, Johnnycakes, Crepes, Slapjacks or Batter cakes.

For those with nightshade sensitives, a simple bell pepper can be called “pimiento” in Spanish, which can refer to anything from a sweet bell pepper to a dried chili! Similar to peanuts having different names in various Spanish-speaking regions.

Just imagine you have a severe allergy to capsicum, a spicy pepper. You’re from Australia and you’re traveling to the United States. You might think you’re safe because you know what to avoid, but there’s a catch! In the US, capsicum is called a “pepper,” which can be confusing because it’s also the name for peppercorns, a completely different spice. Highlighting the challenges of food allergies when traveling between English-speaking countries.

Here’s another example: you love zucchini fritters, a delicious appetizer from back home in Australia. But when you order them in the UK, they might arrive under a different name – courgette fritters. That’s because zucchini is called courgette in Britain.

The confusion doesn’t stop there. Let’s say you’re visiting New Zealand and craving some sweet potato fries. You might order “yam fries” expecting the familiar orange goodness, but you could end up with something entirely different – oca fries! Oca is actually a root vegetable native to South America, not a sweet potato.

Things can get even trickier when dealing with Maori vegetables. Kumara, a popular Maori sweet potato, might be called a yam or even a sweet potato in the US, depending on the region.

Finally, if you enjoy adding a fresh, citrusy flavor to your food with cilantro back home in the US, you’ll need to ask for coriander in the UK or Australia. That’s the name for the same herb in those countries.

Several reasons why food translation can be difficult and perhaps deadly are

• Cultural Differences: Different cultures have unique culinary traditions and ingredients, leading to variations in how foods are named and prepared. A food item in one culture might not have an exact equivalent in another
• Regional Variations: Within the same language, different regions might use distinct terms for the same food item.
• Lack of Direct Equivalents: Some foods might not have a direct counterpart in other cultures. For instance, certain spices or regional dishes may be unique to a specific area.
• Evolving Language: Language evolves over time, and new food items or preparations can introduce new terms that might not have an established translation yet.
• Colloquial Usage: Informal or colloquial names for foods can vary widely, making it difficult to find a standard translation. For example, “shrimp” might be called “camarones” in one region and “gambas” in another.
• Historical and Social Influences: Historical trade, colonization, and migration patterns influence how foods are named and referred to in different languages and regions
• Marketing and Branding: Food companies sometimes create brand-specific names for products that don’t translate directly. This can lead to different names being used in different markets for the same product.
• Culinary Techniques and Ingredients: The same food might be prepared differently in different cultures, affecting its name. For example, “corn” might be “elote” (on the cob) or “maíz” (kernels) depending on the preparation method in Mexican cuisine.

As you can see, traveling with food allergies can be a challenge, even when visiting places that speak the same language.Such variations can lead to life-threatening misunderstandings.

The Solution Is Visual

These examples highlights the need for accurate communication about food allergens. While words can lead to misunderstandings, images transcend language barriers. Visual allergy cards featuring clear images of allergens can serve as a universal tool for safety. These cards can be used in restaurants, grocery stores, schools, and healthcare settings to quickly communicate dietary restrictions.

Practical Advice

So, what can you do?

• Learn about common allergens and their variations in different languages.
• Use Gemini AI for translation of foods specifying the word for a region or country.  Careful using just Google Translate because Google Translate only provides the dictionary translation.
• Carry visual allergy cards with images when traveling or dining out.

By taking these simple steps, you can create a safer, more enjoyable dining experience for everyone, regardless of the language or culture.