Pratique du Shadowing: Vol 1 - test 8 - section 4 - Apprendre l'anglais à l'oral avec la vidéo
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Part 4.
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You will hear part of a presentation about the early history of salt.
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First, you have some time to look at questions 31 to 40.
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Thank you.
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Now, listen carefully and answer questions 31 to 40.
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In my presentation, I'm going to talk about salt.
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In modern times, when we talk about salt, people may associate it with high blood pressure or increased heart risk,
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and many health experts warn that we should use less salt in our meals and dishes.
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However, we should not ignore its importance in our cuisine and even in early human history.
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Salt is one of the oldest, most ubiquitous food seasonings.
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The taste of salt is one of the basic human tastes.
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More importantly, salt plays an indispensable role in the health of human beings.
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For example, it regulates the body's acid-base balance.
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Because of its importance to survival, salt has often been considered a valuable commodity during human history.
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This can be tracked all the way back to ancient Greece, ancient Egypt and ancient Rome,
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when salt was highly valued and used as a method of trade and currency.
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In ancient Rome, the busiest road leading to the city was the via salaria, which means the salt root in English.
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A soldier's pay, which partly consisted of salt, was known as salarium argentum in Latin, from which we derived the English word salary.
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A soldier's salary was cut if he was not worth his salt, an expression still used today.
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In fact, salt was not only the first condiment discovered, but also the first preservative.
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We know today that food goes bad because microorganisms in the food multiply in abundance,
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and a high salt environment is not conducive to microbial reproduction.
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Extremely high concentrations of salt can even kill microorganisms in the food.
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The ancients certainly didn't know this, but they did know that salted food can be preserved for a long time.
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The use of salt as a preservative can be traced to ancient Sweden.
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At first, hunting was the principal means of livelihood.
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In this case, meat supplies were unlikely to be frequent.
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What's more, fewer animals were available for hunting.
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In order to ensure the supply of meat, many families in Sweden began to raise animals in the surrounding forests during the summer,
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when the weather was suitable for animals to survive.
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These animals were fed every day until about three to four months later.
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That's in October, they were ready to be butchered for meat, and that was the only month when ancient Swedish people had fresh meat on their table.
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Then, with the continuous increase in productivity, people finally had some meat left.
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However, how to store the meat had become a headache until someone invented a whole new way to preserve food, salting.
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People tried to keep meat from going bad by adding some salt to it, and it could be preserved for several months and even years.
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There was evidence that salt was widely used to preserve meat.
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Historical documents in 1573 recorded the Swedish king's everyday meals,
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mentioning that 175 pounds of meat was consumed each year, but over 150 pounds was salty.
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From this, we can clearly see the importance of salt in Sweden at that time.
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In addition, the documents also noted the annual sales of beer in Sweden soared during that period,
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and this must be related to high levels of salt in their food.
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Now, let's turn to the sources of salt.
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Where is salt from?
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Well, salt is common in nature.
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It has long been found that salt can be extracted from seawater, mineral deposits, saline lakes, brine,
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spring, etc., among which the two most important ones are oceans and basins.
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On the floor of the latter often lie deserts where traces of salt can be found, such as the Sahara.
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Furthermore, the quality of different salt types varies a lot.
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For example, salt from seawater is always mixed with impurities, so after the salt is dried,
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the sediments and other chemicals need to be purified before eating.
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However, this is not the case with salt from spring water.
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We can hardly find any impurities and the salt level is much more concentrated.
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Then, how did people distribute salt around the world?
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Of course, in modern times we have various ways of transporting goods, but in ancient times it was not the case.
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Take ancient Sweden we mentioned before as an example.
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Because of the heavy use of salt in the diet, Sweden could not feed itself and had to import large amounts of salt from other countries.
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In order to make sure they could buy enough salt from abroad, the Swedish had to attach great importance to shipping and keep it undamaged,
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as it was the most crucial way at that time.
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While in other ancient countries, in order to distribute salt to other places, groups of men were employed.
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They put bags of salt on their shoulders or backs and moved them to the surrounding regions, and gradually these people were considered as a mode of transport in early times.
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Later, with the improvement of traffic conditions, salt trade between different regions was boosted, and long-distance food trade was also promoted,
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making communication between different cultures more frequent and...
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That is the end of part four.
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You now have one minute to check your questions.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B2 s’appuie sur la vidéo « Vol 1 - test 8 - section 4 ». Les mots qui reviennent le plus souvent : salt, ancient, meat, Sweden, importance. Cette vidéo contient 64 phrases et 893 mots à répéter en shadowing. La partie parlée dure 6:55. Le locuteur parle à un rythme régulier d’environ 129 mots par minute, confortable pour le shadowing. 84 % des mots font partie des 3 000 mots les plus courants en anglais ; le reste mérite d’être vu avant de commencer.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| preserve verbe | /pɹəˈzɝv/ | préserver |
| impurity nom | /ɪmˈpjɝɪti/ | impureté |
| microorganism nom | /ˌmaɪ.kɹoʊˈɔɹ.ɡəˌnɪz.m̩/ | microorganisme |
| preservative nom | /prɪˈzəːvətɪv/ | conservateur, préservateur |
| seawater nom | eau de mer | |
| surround verbe | /səˈɹaʊnd/ | entourer, cerner |
| distribute verbe | /dɪˈstɹɪbjuːt/ | distribuer |
| trace nom | /tɹeɪs/ | trace |
| condiment nom | /ˈkɑn.də.mənt/ | condiment |
| conducive adjectif | /kənˈdjuːsɪv/ | favorable |
| indispensable adjectif | /ˌɪndɪˈspɛnsəbəl/ | indispensable |
| livelihood nom | /ˈlaɪvlihʊd/ | gagne-pain, subsistance |
| microbial adjectif | /maɪˈkɹəʊ.bi.əl/ | microbien |
| multiply verbe | /ˈmʌltɪplaɪ/ | multiplier |
| purify verbe | /ˈpjʊɹɪfaɪ/ | purifier |
Prononciation à surveiller
- Mots longs — placez bien l’accent: microorganism /ˌmaɪ.kɹoʊˈɔɹ.ɡəˌnɪz.m̩/, preservative /prɪˈzəːvətɪv/, indispensable /ˌɪndɪˈspɛnsəbəl/, microbial /maɪˈkɹəʊ.bi.əl/, ubiquitous /juːˈbɪkwɪtəs/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: livelihood /ˈlaɪvlihʊd/, headache /ˈhɛdeɪk/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: butcher /ˈbʊt͡ʃə/, attach /əˈtæt͡ʃ/
- /r/ anglais — langue recourbée, sans frotter la gorge: preserve /pɹəˈzɝv/, microorganism /ˌmaɪ.kɹoʊˈɔɹ.ɡəˌnɪz.m̩/, preservative /prɪˈzəːvətɪv/, surround /səˈɹaʊnd/, distribute /dɪˈstɹɪbjuːt/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Répétez phrase par phrase à vitesse normale, en reprenant chacune jusqu’à ce que votre rythme corresponde à celui du locuteur.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme preserve, impurity, microorganism.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.