Works nicely now!
The Vocab cheat sheet is falling behind… should we push it a little bit?
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I’ve returned! Just finished reading both chapters about smelly food and Korean bowls during my lunch break.
Ready for the next discussions!
Warning: A lot (more) food vocabulary coming up!
It’s a lot easier to understand the material if you read chapters/sections at a time. That way you can first determine if you can understand the chapter/section as a whole first, then break down individual tidbits after.
Experiences will vary, but it really helped me easily differentiate between
“idk wtf they’re talking about here”
and
“I’m only struggling with this one piece of informatio but it’s preventing me from understanding the next few pages & pages prior”
I think reading/discussing page by page will cause a lot of beginners to get hung up on (sometimes) very tiny details that may or may not contribute to their understanding as much as they would think (if they had continued reading the entire section)
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Here’s page 15… a few things were a bit confusing, hopefully not too many mistakes 
ヨーロッパでは パンや パスタが 多く 食べられて いますが、お米の りょうりも あります。
In Europe, mainly bread, pasta etc. are eaten, but cookery with rice also exists.
たとえば、イタリアには、リゾットという 日本の ぞうすいに にた りょうりが あります。
For example, in Italy, there is a dish called risotto that looks like Japanese zousu.
Image Caption
イタリアの だいひょうてきな お米の りょうり、リゾット。
Italian representation of the rice dish, risotto.
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Playing catch up! I have through 16 translated, but getting the time to post is difficult. >_<
Page 12
それぞれの国で、そのこのみに合うように、新しいおすしもたくさん考えだされています。
In each individual country many new sushi have been thought up to suit [their] prefered [tastes].
たとえばのりまきは、見た目がまっ黒なため、アメリカではあまり人気がありませんでした。
For examole, because norimaki appears pure black, in America it had very little popularity.
そこで、のりを外がわではなく、ごはんの内がわに入れてまいたら、とたんに大人気になりました。
There, if the seaweed was not on the outside [of the roll], placed spread throughout the inside of the rice, it became extremely popular quickly.
それが「カリフォルニアロール」とよばれるおすしです。
That [kind of] sushi is called a “California Roll.”
Moving into page 13…
また、生の魚を食べるしゅうかんがない国が多く、ツナやかまぼこ、アボカドをつかったおすしも生まれました。
Also, [in] countries [where] eating raw fish is not customary many [kinds of] sushi that use tuna, kamaboko (pressed log of puréed white fish), and avocado were born.
マヨネーズをつけるものやバーベキューあじもあります。
There are types [of sushi] that have mayonnaise put on it and also barbecue sauce.
フランスでは、いちごやマンゴーなど、くだものをつかったおすしが人気だそうです。
In France, sushi that uses fruits such as strawberries and mango appear to be popular.
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This is good!
りょうり - can simply be cooking/dish/cuisine
だいひょう - can also be used to mean typical/representative
イタリアの だいひょうてきな お米の りょうり、リゾット。
Italy’s typical rice dish, risotto.
Your translations aren’t wrong, just wanted to give you a few words that may make for an easier understanding
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Nice job!
The only thing I thought might be worth mentioning, is that the “X ではなく, Y” construction appears to have an implied “but” built in it (“not X, but Y”) [link] There is a strong sense of opposition.
Also, why did you go for the verb “spread throughout”? “Rolled on the inside of the rice” might be closer to the Japanese ご飯の内側に入れて巻く.
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Me neither - - - so long as you put the page number (if you can)!
Edit: and check that it hasn’t already been answered first!
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Because I couldn’t decide if it was 巻く or 撒く without the kanji. 
巻く makes so much more sense and I’m not sure how I missed that.
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I haven’t given up early. By the time I’ve translated a page and come here, you guys seem to have the page mostly figured out. Making my translations inaccurate straight away.
But yeah, for Page 15/16, the olive oil, cheese section was very tricky. How many things were being fried, Inserting cheese inside who’s what and where.
The Paella sentences seem much clearer.
Great discussions being had. I’m reading all of it at the very least.
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Moving right along now that the littles are in bed. 
Page 14
ヨーロッパにも、お米をつかったりょうりがある！
There are dishes that use rice in Europe, too!
白いごはんとおみそしる。おにぎり、おすしに、どんぶり、お茶づけ…。
White rice with miso soup. Nigiri, sushi, donburi, chazuke… 
(side note: I’m gonna have to make some chazuke for dinner tomorrow.)
日本には、お米をつかったりょうりがいろいろあります。
In Japan, there are a variety of dishes that use rice.
お米を食べる国は、アジアを中心に、せかいにたくさんあります。
Especially in Asia, there are a lot of countries in the world where rice is eaten. (I used this little grammar resource here to figure out the wo chuushin ni thing: https://japanesetest4you.com/flashcard/learn-jlpt-n2-grammar-を中心に-o-chuushin-ni/ )
Page 15
ヨーロッパではパンやパスタが多く食べられていますが、お米のりょうりもあります。
In Europe, many (kinds of) bread and (but not limited to) pasta are eaten, but there are also rice dishes.
たとえば、イタリアには、リゾットという日本のぞうすいににたりょうりがあります。
For example, in Italy, there is a dish that is similar to Japan’s zousui called risotto.
Gonna just do page 16 with 17 tomorrow and use the rest of my night catching up on my JLPT prep book thing.
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I got it! I didn’t know the word 食べられる, so I focused on looking up the meaning and I missed that it was in て-いる form. Also because the いますwas on a different line of text. Thanks a lot!
@Leebo Thanks for your help too
Thanks for that, I was having trouble with だいひょう
I have started to use りょうり interchangeably with cooking, dish etc. so it does make some of the translations a bit easier.
Haha yeah I’m trying to translate that sentence with the olive oil/cheese bit right now and it is very confusing 
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Page 17:
「パエリア」という 名前は、この なべの よび名から きています。
The name of Paella comes from the popular pan?? Or something similar
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Page 17:
もともと お米は、アジアで 作られていました。
Originally, rice was being made in Asia
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I understand this but putting it in english was a bit difficult fo rme as well:
The name Paella パエリアという名前
from the name this pan is called この鍋の呼び名から
comes from (is coming from) きています
So I translated it like
The name Paella comes from the name of this pan.
Meaning the name of the dish is the name of the pan.
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Page 17:
ヨーロッパに お米が つたわったのは、今から 千二百年以上 むかしの ことです。
In Europe, rice つたわったのは, more than 1200 years ago.
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I think this is the perfect translation
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wait… I forgot the beginning of the sentence!! let me edit the post!