シャドーイング練習: CAE 4 -O-TEST 2 PART 1 - 動画で英語スピーキングを学ぶ
レッスンを作成中...
1
And now, Joan Yates discovers the origins of aquaba sauce.
2
The Australians say it's absolutely brilliant on barbecues.
3
The French claim it brings out the piquancy of steak tartare.
4
And there's nothing the Chinese like better than to dip their dim sum in it.
5
In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.
6
Maurice Bond started it all on his return to the town of Charlton in England from India in 1835.
7
At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.
8
Mr John Ford was behind the counter, and so was Mr William Stott.
9
They had the knowledge.
10
They concocted the ingredients, and they kept a little for themselves.
11
One day, when they were clearing the cellar out, they found it, dusted it off, brought it back up, tried it, and Eureka!
12
Aquaba sauce.
13
They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.
14
A High Court order would later prevent other sauce manufacturers from using these words these words.
15
In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,
16
Akwaaba Source started to reach many parts of the world.
17
For example, Colonel Middleton was on his way to China
18
and he stopped off in Tibet to pay his respects to the High Priest, the High Lama.
19
He found that the poor old High Lama was not very well, so he left some of the source and proceeded on his way.
20
He came back some two or three years later, called in to see how things were,
21
and lo and behold the High Lama had made a miraculous recovery.
22
Until the 1950s, Akawaba sauce bottles were hand wrapped in special paper.
23
In the US, they continue the tradition to this day.
24
The ingredients are on the bottle for all to see.
25
Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.
26
But what happens to these ingredients behind the closed doors of
27
the Akawaba factory remains a closely guarded secret known only to four key employees.
28
Inside the making house, in vats holding 30,000 litres, the young sauce is matured for months on end.
29
In two other locations, there are the lines of maturation vessels, in which the separate ingredients stand for three years.
30
Eventually, they're brought together and slowly stirred.
31
They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.
32
Its shelf life, they claim, is indefinite.
33
They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.
34
After all, to change the design or go for plastic would be to change a winning formula.
35
Now you will hear the recording again.
36
And now Joan Yates discovers the origins of a quaba sauce.
37
The Australians say it's absolutely brilliant on barbecues.
38
The French claim it brings out the piquancy of steak tartare, and there's nothing the Chinese like better than to dip their dim sum in it.
39
In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.
40
Maurice Bond started it all on his return to the town of Charlton in England, from India in 1835.
41
At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.
42
Mr John Ford was behind the counter, and so was Mr William Stott.
43
They had the knowledge.
44
They concocted the ingredients, and they kept a little for themselves.
45
One day, when they were clearing the cellar out, they found it, dusted it off,
46
brought it back up, tried it and Eureka, Aquaba sauce.
47
They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.
48
A High Court order would later prevent other sauce manufacturers from using these words.
49
In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,
50
Aquaba sauce started to reach many parts of the world.
51
For example, Colonel Middleton was on his way to China, and he stopped off in Tibet to pay his respects to the High Priest, the High Lama.
52
He found that the poor old High Lama was not very well, so he left him some of the sauce and proceeded on his way.
53
He came back some two or three years later, called in to see how things were, and lo and behold, the High Lama had made a miraculous recovery.
54
Until the 1950s, Akawaba sauce bottles were hand-wrapped in special paper.
55
In the US, they continue the tradition to this day.
56
The ingredients are on the bottle for all to see.
57
Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.
58
But what happens to these ingredients behind the closed doors of the Aquaba factory
59
remains a closely guarded secret known only to four key employees.
60
Inside the making house, in vats holding 30,000 litres, the young source is matured for months on end.
61
In two other locations, there are the lines of maturation vessels in which the separate ingredients stand for three years.
62
Eventually, they're brought together and slowly stirred.
63
They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.
64
Its shelf life, they claim, is indefinite.
65
They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.
66
After all, to change the design or go for plastic would be to change a winning formula.
67
That is the end of part one.
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このレッスンの語彙とスピーキングのポイント
このC1レベルのスピーキングレッスンは、動画「CAE 4 -O-TEST 2 PART 1」を教材にしています。 繰り返し出てくる語は次のとおりです：sauce, bottle, ingredients, aquaba, word。 この動画には、シャドーイング用の文が67文、単語が942語あります。 音声の長さは7:25です。 話す速さは1分あたり約127語で安定しており、シャドーイングしやすいペースです。 英語の頻出3,000語に含まれる単語は79%だけなので、語彙は難しめです。
この動画の重要語彙
動画の中で特に難しい単語13語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| ingredient 名詞 | /ɪnˈɡɹiːdi.ənt/ | 成分, 原材料 |
| anchovy 名詞 | /ˈænˌt͡ʃoʊ.vi/ | 片口鰯, カタクチイワシ |
| maturation 名詞 | 成熟 | |
| molasses 名詞 | /məˈlæsɪz/ | 糖蜜 |
| tamarin 名詞 | /ˈtæməɹɪn/ | タマリン |
| litre 名詞 | /ˈli.tɚ/ | リットル, ㍑ |
| cellar 名詞 | /ˈsɛləɹ/ | 地下室, 穴蔵 |
| behold 動詞 | /bɪˈhəʊld/ | 見る, 認める |
| spicy 形容詞 | /ˈspaɪsi/ | 辛い |
| explorer 名詞 | /ɛkˈsplɔːɹə(ɹ)/ | 探検家 |
| stir 動詞 | /stɝ/ | 掻き混ぜる, 攪拌する |
| steak 名詞 | /steɪk/ | ステーキ |
| shelf 名詞 | /ʃɛlf/ | 棚 |
動画に出てくる句動詞
| 単語 | 意味 |
|---|---|
| come back 動詞 | 戻る, 帰る |
| hand over 動詞 | 引き渡す, 手渡す |
注意したい発音
- 長い単語（アクセントの位置に注意）: ingredient /ɪnˈɡɹiːdi.ənt/, indefinite /ɪnˈdɛfɪnɪt/, miraculous /mɪˈɹæk.jʊ.ləs/
日本語話者が苦手な音：
- /r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: miraculous /mɪˈɹæk.jʊ.ləs/, cellar /ˈsɛləɹ/, explorer /ɛkˈsplɔːɹə(ɹ)/
- /v/ — /b/ にならないように、上の歯を下唇に当てる: anchovy /ˈænˌt͡ʃoʊ.vi/, vat /væt/, distinctive /dɪˈstɪŋktɪv/
- /f/ — 「フ」ではなく、上の歯と下唇で出す: indefinite /ɪnˈdɛfɪnɪt/, shelf /ʃɛlf/
この動画での練習方法
- まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
- 通常の速度で一文ずつシャドーイングし、話し手のリズムに合うまで繰り返します。
- 自分の声を録音して元の音声と比べます。ingredient, anchovy, maturationなどの単語に特に注意しましょう。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。