シャドーイング練習: Cambridge IELTS 19 Test 1 Section 3 - 動画で英語スピーキングを学ぶ
レッスンを作成中...
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Part 3 you will hear two food science students called Marie and Colin discussing their final year projects.
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First, you have some time to look at questions 21 to 24.
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Now listen carefully and answer questions 21 to 24.
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I haven't seen you for a bit, Marie.
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No, I've been busy with my project.
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You're making a vegan alternative to eggs, aren't you?
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Something that doesn't use animal products.
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Yes, I'm using chickpeas.
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I had two main aims when I first started looking for an alternative to eggs, but Actually, I've found chickpeas have got more advantages.
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Right.
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But how about your project on reusing waste food?
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You were looking at bread, weren't you?
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Yes.
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It's been hard work, but I've enjoyed it.
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The basic process was quite straightforward, breaking the stale bread down to a paste, then reforming it.
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But you were using 3D printing, weren't you, to make the paste into biscuits?
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Yeah, I'd used that before, but in this project I had time to play around with different patterns for the biscuits,
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and finding how I could add fruit and vegetables to make them a more appetising colour, and I was really pleased with what I managed to produce.
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It must have been a great feeling to make something appetising out of bits of old bread
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that would have been thrown away otherwise.
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It was.
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And I'm hoping that some of the restaurants in town will be interested in the biscuits.
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I'm going to send them some samples.
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I came across something on the internet yesterday that might interest you,
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It was a company that's developed touch sensitive sensors for food labels.
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Hmm.
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It's a special sort of label on the food package, When the label's smooth, the food is fresh,
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and then when you can feel bumps on the label, That means the food's gone bad.
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It started off as a project to help visually impaired people know whether food was fit to eat or not.
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Interesting.
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So just solid food?
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No, things like milk and juice as well.
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But actually I thought it might be really good for drug storage in hospitals and pharmacies.
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Right.
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And coming back to food, maybe it would be possible to use it for other things besides freshness,
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Like how many kilograms a joint of meters, for example?
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Yes, there's all sorts of possibilities.
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Before you hear the rest of the discussion, you have some time to look at questions 25 to 30.
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Now listen and answer questions 25 to 30.
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I was reading an article about food trends predicting how eating habits might change in the next few years.
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Oh, things like more focus on local products, That seems so obvious, but the shops are still full of imported foods.
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Yes, they need to be more proactive to address that.
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and somehow motivate consumers to change, yes.
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One thing everyone's aware of is the need for a reduction in unnecessary packaging.
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But just about everything you buy in supermarkets is still covered in plastic.
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The government needs to do something about it.
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Absolutely.
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It's got to change.
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Do you think there'll be more interest in gluten and lactose free food?
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For people with allergies or food intolerances?
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I don't know.
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Lots of people I know have been buying that type of food for years now.
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Yes, even if they haven't been diagnosed with an allergy.
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That's right.
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One thing I've noticed is the number of branded products related to celebrity chefs.
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People watch them cooking on TV and then buy things like spice mixes or frozen foods with the chef's name on.
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I bought something like that once, but I won't again.
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Yeah, I bought a ready -made spice mix for chicken, which was supposed to be used by a chef I'd seen on television.
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And it didn't actually taste of anything.
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Hmm.
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Did the article mention ghost kitchens used to produce takeaway food?
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No. What are they?
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Well, they might have the name of a restaurant, but actually they're a cooking facility just for delivery meals.
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The public don't ever go there.
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But people aren't aware of that.
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It's all kept very quiet.
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So people don't realise the food's not actually from the restaurant?
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Right.
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Did you know more and more people are using all sorts of different mushrooms now to treat different health concerns?
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Things like heart problems.
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Hmm, they might be taking a big risk there.
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Yes, it's hard to know which varieties are safe to eat.
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Anyway, maybe now we should...
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That is the end of part three.
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You now have 30 seconds to check your answers to part 3.
コンテキストと背景
このセクションでは、2人の食品科学の学生、マリーとコリンが最終年プロジェクトについて議論している様子が描かれています。彼らは、ベジタリアン用の卵代替品や、古いパンを再利用してビスケットを作るプロジェクトについて語っています。この対話は、食品科学における革新や、持続可能なライフスタイルに関する意識の高まりを反映しており、英語学習者にとっても実用的で興味深い内容です。
日常会話のためのトップ5フレーズ
- 「あなたは動物性製品を使わない卵の代替品を作っていますか？」
- 「古いパンをビスケットに再形成するのは楽しいです。」
- 「食品の新鮮さを測るためのラベルについて知っていますか？」
- 「近い将来の食習慣がどう変わるかについての記事を読みました。」
- 「無駄な包装を削減する必要があります。」
ステップバイステップシャドウイングガイド
このビデオの内容を使って、英語の発音を良くするためのシャドウイングを行う方法を紹介します。シャドウスピーチメソッド（shadow speech）を活用し、次のステップに従って練習しましょう。
- リスニング：最初にビデオを注意深く視聴し、内容を理解します。マリーとコリンの会話をよく聞いて、彼らの発音やイントネーションに注目してください。
- テキストの確認：トランスクリプトや関連するフレーズを読み返し、意味や使い方を理解します。「食品の新鮮さを確認するラベル」など、具体的な語彙に注目すると良いでしょう。
- シャドウイング：実際にビデオを再生し、マリーとコリンの後に続いて声に出して読み上げます。可能な限り彼らのリズムや音調に合わせるようにしましょう。
- 録音と再生：自分の声を録音し、元の音声と比較して発音や流暢さを確認します。間違いを分析し、改善点に取り組むことが大切です。
- 繰り返し練習：これらのステップを繰り返し行うことで、発音が向上し、より自然な英語を話せるようになるでしょう。定期的な練習が鍵です。
これらのテクニックを使って、英語の発音を良くする（英語の発音を良くする）だけでなく、自信を持って会話に臨むことができるでしょう。シャドウイングサイトやシャドースピークス（shadowspeaks）を活用し、自分のペースで進んでいきましょう。
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。