쉐도잉 연습: CAE 4 -O-TEST 2 PART 1 - 영상으로 영어 말하기 배우기

And now, Joan Yates discovers the origins of aquaba sauce.

The Australians say it's absolutely brilliant on barbecues.

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.

In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.

Maurice Bond started it all on his return to the town of Charlton in England from India in 1835.

At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.

Mr John Ford was behind the counter, and so was Mr William Stott.

They had the knowledge.

They concocted the ingredients, and they kept a little for themselves.

One day, when they were clearing the cellar out, they found it, dusted it off, brought it back up, tried it, and Eureka!

Aquaba sauce.

They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.

A High Court order would later prevent other sauce manufacturers from using these words these words.

In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,

Akwaaba Source started to reach many parts of the world.

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.

He found that the poor old High Lama was not very well, so he left some of the source and proceeded on his way.

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.

Until the 1950s, Akawaba sauce bottles were hand wrapped in special paper.

In the US, they continue the tradition to this day.

The ingredients are on the bottle for all to see.

Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.

But what happens to these ingredients behind the closed doors of

the Akawaba factory remains a closely guarded secret known only to four key employees.

Inside the making house, in vats holding 30,000 litres, the young sauce is matured for months on end.

In two other locations, there are the lines of maturation vessels, in which the separate ingredients stand for three years.

Eventually, they're brought together and slowly stirred.

They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.

Its shelf life, they claim, is indefinite.

They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.

After all, to change the design or go for plastic would be to change a winning formula.

Now you will hear the recording again.

And now Joan Yates discovers the origins of a quaba sauce.

The Australians say it's absolutely brilliant on barbecues.

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.

In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.

Maurice Bond started it all on his return to the town of Charlton in England, from India in 1835.

At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.

Mr John Ford was behind the counter, and so was Mr William Stott.

They had the knowledge.

They concocted the ingredients, and they kept a little for themselves.

One day, when they were clearing the cellar out, they found it, dusted it off,

brought it back up, tried it and Eureka, Aquaba sauce.

They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.

A High Court order would later prevent other sauce manufacturers from using these words.

In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,

Aquaba sauce started to reach many parts of the world.

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.

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.

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.

Until the 1950s, Akawaba sauce bottles were hand-wrapped in special paper.

In the US, they continue the tradition to this day.

The ingredients are on the bottle for all to see.

Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.

But what happens to these ingredients behind the closed doors of the Aquaba factory

remains a closely guarded secret known only to four key employees.

Inside the making house, in vats holding 30,000 litres, the young source is matured for months on end.

In two other locations, there are the lines of maturation vessels in which the separate ingredients stand for three years.

Eventually, they're brought together and slowly stirred.

They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.

Its shelf life, they claim, is indefinite.

They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.

After all, to change the design or go for plastic would be to change a winning formula.

That is the end of part one.

📺 같은 채널

145

이 레슨의 어휘와 말하기 포인트

이 C1 수준 말하기 레슨은 영상 “CAE 4 -O-TEST 2 PART 1”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: sauce, bottle, ingredients, aquaba, word. 이 영상에는 섀도잉할 문장 67개와 단어 942개가 있습니다. 말하는 구간의 길이는 7:25입니다. 화자는 분당 약 127단어의 일정한 속도로 말해서 섀도잉하기에 편한 속도입니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 79%뿐이라 어휘가 어려운 편입니다.

이 영상의 핵심 어휘

영상에서 가장 어려운 단어 9개를 발음, 뜻과 함께 정리했습니다.

단어	발음	뜻
ingredient 명사	/ɪnˈɡɹiːdi.ənt/	성분
anchovy 명사	/ˈænˌt͡ʃoʊ.vi/	멸치
molasses 명사	/məˈlæsɪz/	당밀
litre 명사	/ˈli.tɚ/	리터
cellar 명사	/ˈsɛləɹ/	지하실
spicy 형용사	/ˈspaɪsi/	맵다
stir 동사	/stɝ/	휘젓다
steak 명사	/steɪk/	스테이크
shelf 명사	/ʃɛlf/	선반

영상에 나오는 구동사

단어	뜻
come back 동사	돌아오다

주의할 발음

긴 단어 — 강세 위치에 주의: ingredient /ɪnˈɡɹiːdi.ənt/, indefinite /ɪnˈdɛfɪnɪt/, miraculous /mɪˈɹæk.jʊ.ləs/

한국어 화자가 어려워하는 소리:

/f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: indefinite /ɪnˈdɛfɪnɪt/, shelf /ʃɛlf/
/v/ — ㅂ(/b/)과 구별하기: anchovy /ˈænˌt͡ʃoʊ.vi/, vat /væt/, distinctive /dɪˈstɪŋktɪv/
/r/과 /l/ 구별하기: miraculous /mɪˈɹæk.jʊ.ləs/, cellar /ˈsɛləɹ/, explorer /ɛkˈsplɔːɹə(ɹ)/

이 영상으로 연습하는 방법

먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
보통 속도로 한 문장씩 섀도잉하고, 화자의 리듬과 맞을 때까지 반복합니다.
자신의 목소리를 녹음해 원본과 비교하고, ingredient, anchovy, molasses 같은 단어에 특히 주의합니다.

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

섀도잉 방법: 단계별 전체 가이드 읽기 →

쉐도잉 연습: CAE 4 -O-TEST 2 PART 1 - 영상으로 영어 말하기 배우기

DICTATION2 UNIT15

DICTATION2 UNIT13

DICTATION2 UNIT14

DICTATION1 UNIT9

DICTATION1 UNIT8

DICTATION1 UNIT7

DICTATION2 UNIT12

CAE TEST6 PART1

DICTATION2 UNIT10

DICTATION2 UNIT11

CAE TEST6 PART4

CAE TEST6 PART3

CAE TEST6 PART2

CAE9 O TEST1 PART2

LISTENING DICTATION 2 UNIT 3

DICTATION3 UNIT6

DICTATION1 UNIT5

ket 10 o test 3 part 3

LISTENING DICTATION 1 UNIT 2

DICTATION1 UNIT4

CAE TEST1 PART2

Why Is It Called “Ketchup” and Not Just Tomato Sauce?

Prawn Bisque with Queensland Tiger Prawns | HOLY BASIL RECIPES

CAE2 O TEST 2 PART 3

Cambridge 15 Test 3 Section 4 Listening

Uncle Roger Found THE MOST IMPRESSIVE FRIED RICE

D20_ALBRECHT FUND SHADOWING_BUN CHA

[CAM 11] Test 2 Section 2

How to Make a Pepper Sauce - The Secrets of Sauces

C1 Advanced (CAE) Listening Test 66 with answers

Fish Sauce – The Soul of Vietnamese Cuisine 🐟🇻🇳 | Nước Mắm Explained

Monosodium Glutamate (MSG) With Answers | IELTS LISTENING SECTION-4