シャドーイング練習: Speak Out C1-C2 3rd ed. Unit 2D. BBC Programmes - 動画で英語スピーキングを学ぶ
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95 文
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1
L .A was part of Mexico until 1847, and ever since there's been an enduring legacy of immigration.
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A stone's throw from the glitz of downtown, there are neighborhoods where up to 94 percent of the residents come from latin america okay
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this is a whole other world
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mexicans are the largest ethnic group in the city
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but there are also millions from central america and they have brought with them their unique cuisine
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one of the most authentic places to try it is said to be a night market
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that sprung up in a latino neighborhood in west lake i've asked chef wes avila to show me around
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hi how you doing it's wonderful to meet you it's nice to meet
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you it's great this place isn't it fantastic it's one of my favorite places to come
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and eat this whole street right here is covered with food vendors it goes down about a block
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when it's really really busy what's cool about here is you have the central american stuff
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you got el salvador honduran you got guatemalan food
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so you'll find things that are a little more unique i want to taste la i want to know what it's about.
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This is a bit of an assault on my senses, just it's so bright and colorful and vibrant I can just hear that slapping.
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It's pretty overwhelming you'll hear that all the way up people either doing the pupusas or tortillas.
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This place is full of intriguing smells and there are loads of amazing looking dishes I've never seen before.
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So this is what I wanted to show you, we've got some chile relleno
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It's a stuffed poblano chile, with potato, green bean, and carrot.
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This is the Guatemalan take on the stuffed chili.
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It's fried in batter and loaded with spicy salsa, stacks of seasoned onion and chopped parsley.
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Where are you from?
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Guatemala.
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That looks really good.
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Is this a home -cooked recipe?
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Familia.
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Yeah, it's a family recipe.
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This is my first taste of Latin foods.
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Mmm, that's good.
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Yeah, that's really good.
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Can I have the recipe?
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Is it a secret?
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Yeah.
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Why is it important for you to make your dishes here?
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That's pretty special.
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Yeah.
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You know, it's a livelihood, but it's also a connection to home.
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Absolutely.
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I suppose that they don't have.
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Yeah, it's really important for her to, like, be connected to her country, and not to ever forget those roots.
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Dreams are big here, and you can feel that.
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You know, they're all out here happy, laughing, smiling, and cooking up foods that their grandparents cooked, that their mothers have cooked,
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and they are the start of the American dream.
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Inspired by the Central American flavours of the night market, I'm itching to get cooking.
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And Wes has invited me to use his restaurant kitchen in the trendy arts district of L .A.
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Wes is Mexican -American.
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He's part of a new breed of chefs using their heritage to fuse flavours from home with contemporary techniques, redefining Californian cuisine.
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Hi, Wes.
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How's it going?
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Look at this space!
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I'm feeling inspired, but I don't think it's going to be very traditional.
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That's okay, because what I do too is not really traditional.
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Is that allowed?
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Absolutely.
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Everything's allowed.
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It's California, it's LA, it's the Wild West.
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I've taken inspiration from the stuffed chilis I ate in the market, but instead of filling them,
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I'm using them as a base for a delicious warm chicken salad topped with a Latin -inspired salsa.
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I'm making a simple salsa to go with my grilled chicken salad.
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green tomatoes, radishes, and a Latin American classic barbecued corn.
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Corn is, uh, it's basically in the blood.
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It's great.
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Nice and bright.
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It looks very Angeleno.
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I've not heard that one before.
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What is Angeleno?
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Somebody who's born and raised here in Los Angeles, able to take flavours and ingredients from different places and reinterpret it.
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You kind of get the vibe and you feel it.
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It's a vibe.
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Yeah.
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Like me, Wes is first generation his dad immigrated to the u .s from mexico in the 70s oh hey
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and wes has invited him to join us for lunch.
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Wow.
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It's good.
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Very tasty.
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Fantastic.
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He's not cooking just traditional food.
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Look at his customers.
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There are not that many Mexicans here.
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It's like I cater to Angelenos, which is a big melting pot.
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Do you feel like he's living your American dream?
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Oh, yeah.
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Why did you come to America?
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To have a better life.
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I mean, we don't have any money, so I told my mom I got to go.
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I was 18.
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From first leaving Mexico, it took Wes's dad six years to get a green card, allowing him to live permanently in the U .S.
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Does America feel like home now?
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Oh, yeah.
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I feel like this is my country.
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There's something quite powerful about sitting there with Wes and his dad
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because it made me appreciate the struggles that my dad went through.
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I've always thought about it from my perspective.
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but never really thought about it from the immigrant's point of view.
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The person that had to move, the person that had to make those changes, the sacrifices that they had to make,
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hadn't really thought about how big that was.
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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
このスピーキングレッスンは、動画「Speak Out C1-C2 3rd ed. Unit 2D. BBC Programmes」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：latin, dad, america。 この動画には、シャドーイング用の文が95文、単語が892語あります。 音声の長さは5:51です。 話す速さは1分あたり約152語で、日常会話に近い自然なペースです。 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
動画に出てくる覚えておきたい単語15語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| salsa 名詞 | /ˈsɑl.sə/ | サルサ |
| invite 動詞 | /ɪnˈvaɪt/ | 誘う, 招待する |
| chef 名詞 | /ʃɛf/ | 料理人, 調理師 |
| dish 名詞 | /dɪʃ/ | 皿 |
| corn 名詞 | /ˈkɔːn/ | 穀物 |
| salad 名詞 | /ˈsæl.əd/ | サラダ |
| vibe 名詞 | /vaɪb/ | 氛囲気 |
| cuisine 名詞 | /kwɪˈziːn/ | 料理, 割烹 |
| chili 名詞 | /ˈt͡ʃɪli/ | チリ, 唐辛子 |
| immigration 名詞 | /ˌɪmɪˈɡɹeɪʃən/ | 移民, イミグレーション |
| technique 名詞 | /tɛkˈniːk/ | 技術 |
| assault 名詞 | /əˈsɔlt/ | 襲撃, 突撃 |
| downtown 名詞 | /ˈdaʊ̯nˌtaʊ̯n/ | ダウンタウン, 町 |
| connect 動詞 | /kəˈnɛkt/ | 繋げる |
| resident 名詞 | /ˈɹɛzɪdənt/ | 居住者, 住民 |
繰り返し練習したい文
動画に出てくる短く完結した文です。日常会話でそのまま使えます。
- Where are you from?
- Can I have the recipe?
- Why is it important for you to make your dishes here?
- I suppose that they don't have.
- I've not heard that one before.
この動画の文法
話し手がよく使っている文型を、動画の実際の表現とともに紹介します。
| 文型 | 動画での表現 |
|---|---|
| 現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している | there's been · have brought · i've asked |
| 受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる | is said · is covered · be connected |
注意したい発音
話し手はI've, I'm, don'tなど、短縮形や弱形を18回使っています。聞こえたとおりの短い形で発音しましょう。
- 「th」の音: ethnic /ˈɛθ.nɪk/, authentic /ɔˈθɛn.tɪk/
- 「sh」と「zh」の音: chef /ʃɛf/, dish /dɪʃ/, immigration /ˌɪmɪˈɡɹeɪʃən/, inspiration /ˌɪn.spɪˈɹeɪ.ʃən/, delicious /dɪˈlɪ.ʃəs/
- 長い単語（アクセントの位置に注意）: immigration /ˌɪmɪˈɡɹeɪʃən/, inspiration /ˌɪn.spɪˈɹeɪ.ʃən/, permanently /ˈpɜː.mə.nənt.li/, ingredient /ɪnˈɡɹiːdi.ənt/
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: grill /ɡɹɪl/, colorful /ˈkʌl.əɹ.fl̩/, parsley /ˈpɑː(ɹ)sli/
- /v/ — /b/ にならないように、上の歯を下唇に当てる: invite /ɪnˈvaɪt/, vibe /vaɪb/, vendor /ˈvɛn.dɚ/, vibrant /ˈvaɪbɹənt/, livelihood /ˈlaɪvlihʊd/
- /f/ — 「フ」ではなく、上の歯と下唇で出す: chef /ʃɛf/, sacrifice /ˈsæk.ɹɪ.faɪs/, fry /fɹaɪ/, colorful /ˈkʌl.əɹ.fl̩/, fuse /fjuːz/
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。
- まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
- 自分の声を録音して元の音声と比べます。salsa, invite, chef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。