シャドーイング練習: Colin's food trends and reuse project IELTS listening | Cambridge 19 | HD audio | 1080p - 動画で英語スピーキングを学ぶ
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Part 3.
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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.
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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, 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.
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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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It's a special sort of label on the food package.
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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'd be possible to use it for other things besides freshness,
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like how many kilograms a joint of meat is, 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.
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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.
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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...
このビデオでスピーキングを練習する理由
このビデオでは、科学的な食材に関する会話が展開されています。特に、マリーとコリンのプロジェクトに関するディスカッションは、日常的な会話や専門用語が混ざり合った内容です。英語のスピーキング能力を向上させるためには、他者との対話を模倣することが効果的です。このビデオを用いて英語シャドーイングを実践することで、発音やイントネーションを取り入れることができ、より自然な会話力を身につけることができます。具体的なテーマ（食や持続可能性）についての会話を聞き、繰り返すことで、このスキルをさらに磨くことが可能です。
文法と表現の文脈
この会話には、以下のような重要な文法構造や表現が含まれています：
- 動詞の現在進行形：「I’m using chickpeas.」（ひよこ豆を使用しています）という構造は、行動や進行中のプロセスを表します。
- 未来形：「I’m hoping that some of the restaurants will be interested.」（いくつかのレストランが興味を持つことを願っています）によって、将来の希望や計画を表現します。
- 比較級や優位性の表現：「chickpeas have got more advantages」（ひよこ豆にはより多くの利点があります）など、比べているものの特徴を強調する際に便利です。
これらの構造を用いて、さまざまなシチュエーションでの表現を練習することができ、shadow speechやshadowspeakに取り組むことも推奨します。
発音の罠
ビデオではいくつかの発音に注意が必要です。以下は、その例です：
- chickpeas（ひよこ豆）：この単語は特に「ch」音の発音が難しい場合があります。
- 3D printing（3Dプリンタ）：この複合語をスムーズに発音するには練習が必要です。
- applauding（称賛する）：ここでの「au」音に気を付け、しっかりと発音するよう意識しましょう。
これらの単語やフレーズを正しく模倣することで、shadow speakトレーニングに役立ち、あなたの英語力を一層高めることができます。
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。