シャドーイング練習: The real reason cheese is yellow - 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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This is a story about a lie that we've been told our whole lives.
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It's a story about marketing, economics, science, and biology.
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And most importantly, it's about why a lot of cheese is orange.
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Cheesemaking basically starts here.
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I know, it seems like we're starting a little bit early on in the process, but hang in there with me.
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Animals like cows, buffalo, goats, sheep, they naturally eat grass, grass, which gives them the nutrients they need to produce milk, and that milk gets turned into cheese.
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That is one vascular udder, by the way.
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In the 12 and 1300s, sheep were often the main producers of milk, but the catch was that...
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A sheep can turn their grass intake into either wool or milk, but not the same amount of both, simultaneously.
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That's Paul Kinston, former president of the American Dairy Science Association and a multi-published author on the subject of cheese.
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right from undergraduate work, you know, and then through graduate school became my love, my first love.
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And talking about love, just hold on a second.
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And talking about love, if you love Vox content as much as Paul Loves Cheese and I Love French Fries, then you should know about our membership program.
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It's the best way to support our journalism and get some exclusive perks and pardon my eating while I explain this.
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I've been filming all day and haven't had a chance to have a snack.
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So, weeks of work go into the making of every Vox video.
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And that goes from mother.
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Weeks of work go into the making of every Vox video.
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And that includes things like writing, scripting, animating, editing, filming, talking to experts like Paul, fact-checking everything.
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All that takes...
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All of that takes a lot of time and effort.
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And support from our members makes all that time and effort possible.
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So if you want to ensure that videos like the ones that we make keep getting made on the internet, the best way that you can do that is by joining our membership program.
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So if that's something that speaks to you, go to vox.com slash memberships and join today.
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Now, back to the video.
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Switching the milk used for cheese from this to this had a profound effect on people's perception of cheese.
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All because of something in the grass.
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Beta-carotene.
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Beta-carotene is a complex compound that creates color.
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It's what gives carrots and apricots and sweet potatoes their signature orange.
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Grass when it's lush and green and in season, contains beta-carotene.
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When sheep process the beta-carotene in grass, it doesn't make its way into the milk.
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Therefore sheep cheese is pretty much always naturally white.
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In the cow it's a different metabolic pathway.
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Beta-carotene goes into the cow, passes into the milk, is part of the fat in milk, and then gets concentrated in the cheese,
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and that's what gives cow's milk cheese its yellow color.
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Cheese made in sort of the spring, early summer always has been recognized as really yellow, which it is, and also higher in quality.
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I mean, it was always revered.
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Because of that, people really wanted yellow cheese.
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But cheesemakers, they wanted to make money.
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And the second change in terms of marketing that happened that became really important, cow's milk forms cream easily.
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So cheese makers figured out pretty quickly that they could skim off some cream before making cheese to make butter.
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Butter had a better price in the marketplace.
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But the problem with the cheese was with less cream, there's less beta carotene carrying over because it's in the butter and so it didn't look as good.
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Farmers were ending up with yellow butter and pale cheese, but they realized
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that they could scam the system by dying the cheese to look like it was full of that beta carotene filled fat.
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So that begins to happen in the 1400s, 1500s and they used things like saffron or marigold or,
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believe it or not, carrot juice.
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But everything changed once these bad boys hit the market.
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The annatto seed.
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The seed comes from this shrub that grows in South America.
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The Dutch, who followed in the wake of the Spanish colonizers as traders, learned about annatto and they saw a market.
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So in the 1600s, they began to export annatto from South America to Europe.
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Because there aren't a lot of really good colorants available and Europe is getting very wealthy and they like colorful things.
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And so it didn't take long for cheesemakers to realize they could replace these expensive colorants like saffron
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or marigold or carrot juice, because they're not very intense.
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And annatto was superior and it was cheap
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and cheeses then began to be either surface applied with annatto like the dutch did for gouda
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or it was added to the milk to make english hard-pressed cheeses like cheshire and cheddar
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look like they were from rich spring milk you know full of beta carotene so the coloring was
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for marketing and this then becomes the tradition over centuries this is the way you know real cheese is made.
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And that's why today you still get cheeses that look like this.
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With factory farming, cows aren't as grass-fed as they used to be.
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Their diets tend to include a lot more corn and soy.
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But because we've been used to centuries of saturated colors of cheese, none of that really matters when it comes to marketing.
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We still expect our cheddar to maintain a golden hue, and you can still thank annatto for that.
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Annatto is used all over food too, often making its way into many other cheese-adjacent snacks all of which carry on that long orange legacy.
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But if you go to your local grocery store, you'll see that the cheese is varied.
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Take this cheddar, for instance.
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There's the yellow dyed cheddar that we expect, and then there's the undyed white cheddar.
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But if you go to your local cheesemonger, you might be able to find the perfect in-between, grass-fed cheddar cheese that's naturally tinted with beta-carotene,
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which, when you prefer, is up to your own taste and expectations.
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I grew up with white Vermont cheddar as a kid.
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I prefer raw milk cheddar, by the way.
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I live, you know, right down the road from a wonderful raw milk cheddar cheese maker.
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My kids grew up on it.
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It's pricey, but boy, it's good.
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And it's not colored.
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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B2レベルのスピーキングレッスンは、動画「The real reason cheese is yellow」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：cheese, milk, carotene, cheddar, beta。 この動画には、シャドーイング用の文が78文、単語が1093語あります。 音声の長さは6:28です。 話す速さは1分あたり約169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80%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15語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| carotene 名詞 | /ˈkæɹ.əˌtin/ | カロテン, カロチン |
| annatto 名詞 | /əˈnɑːtoʊ/ | 紅の木 |
| sheep 名詞 | /ˈʃiːp/ | 羊, ヒツジ |
| carrot 名詞 | /ˈkæɹət/ | ニンジン, 人参 |
| marigold 名詞 | /ˈmæɹ.ɪˌɡoʊld/ | 金盞花 |
| saffron 名詞 | /ˈsæfɹən/ | サフラン |
| snack 名詞 | /snæk/ | 軽食, スナック |
| cow 名詞 | /kaʊ/ | 雌牛, 牛 |
| apricot 名詞 | /ˈeɪ.pɹɪ.kɑt/ | 杏子 |
| revere 動詞 | /ɹɪˈvɪə(ɹ)/ | 敬う, 尊敬する |
| nutrient 名詞 | /ˈnuː.tɹi.ənt/ | 栄養, 栄養素 |
| saturated 形容詞 | 飽和した | |
| trader 名詞 | /ˈtɹeɪdɚ/ | 商人, トレーダー |
| colorful 形容詞 | /ˈkʌl.əɹ.fl̩/ | カラフル |
| pardon 名詞 | /ˈpɑːdn̩/ | 許し |
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 |
|---|---|
| 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 | we've been told · has been recognized · was always revered |
| 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 | we've been told · haven't had · has been recognized |
注意したい発音
話し手はaren't, didn't, we'veなど、短縮形や弱形を12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。
- 「sh」と「zh」の音: sheep /ˈʃiːp/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, perception /pɚˈsɛpʃ(ə)n/
- 長い単語（アクセントの位置に注意）: metabolic /mɛtəˈbɒlɪk/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, simultaneously /ˌsaɪmlˈteɪnɪəsli/
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: marigold /ˈmæɹ.ɪˌɡoʊld/, colorful /ˈkʌl.əɹ.fl̩/, importantly /ɪmˈpɔɹ.tənt.li/
- /v/ — /b/ にならないように、上の歯を下唇に当てる: revere /ɹɪˈvɪə(ɹ)/, vascular /ˈvæskjələ/
- /f/ — 「フ」ではなく、上の歯と下唇で出す: saffron /ˈsæfɹən/, colorful /ˈkʌl.əɹ.fl̩/, profound /pɹəˈfaʊnd/, buffalo /ˈbʌf.ə.loʊ/, farmer /ˈfɑɹ.mɚ/
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。carotene, annatto, sheep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。