쉐도잉 연습: Chef Curtis Stone Showcases Foods From Around the World - YouTube로 영어 말하기 배우기

B2
All right, so you're originally from Australia.
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All right, so you're originally from Australia.
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I am.
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And you travel all over the world.
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Yeah, I lived in England for about seven years,
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lived in Europe for quite a while, bit of Southeast Asia.
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So you know, my favorite way to travel is through your stomach.
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So travel with a good appetite.
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All right, so do you have a favorite?
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No, not really.
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You know what I mean?
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There's good stuff from everywhere.
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So I figure let's start in Europe.
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All right, let's start in Europe.
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We're in England, OK?
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All right, is cabbage from England?
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Cabbage, they serve a lot of cabbage in England, actually.
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All right.
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The English cuisine was quite a poor cuisine originally.
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So this is called bubble and squeak.
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It's predominantly potatoes.
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Right.
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There's a bit of cabbage chopped up and put through it.
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And it's served hot.
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So the bubble comes from when the potatoes and the vegetables are boiled,
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then they're cooled, crushed up together.
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And then the squeak comes from when you fry them.
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So it's sort of bubble and squeak.
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Bubble and squeak.
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Sure.
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And it's just vegetables and what's this stuff on top?
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Potato.
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OK.
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A little bit of crispy bacon.
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OK.
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So it's really good with breakfast.
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If you're going to have poached eggs or something like that,
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A bit of bubble and squeak,
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fried up in the morning is spot on.
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What do you think?
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I love it.
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Okay, next, we're jumping all the way over to Africa, to Morocco.
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This is a big tagine,
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which is what they do a lot of their cooking in.
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And these are called bastires.
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And usually they're made with pigeon.
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But I was in Hollywood Boulevard for like 25 minutes this morning.
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I couldn't catch one.
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I've done this with chicken.
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It's filo pastry.
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And if you break into it, you see this.
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And where is this from, Morocco?
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This is from Morocco.
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OK.
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Now, Morocco has got all these different influences from all over the world.
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So the Portuguese, the Spanish influence, the African influence.
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And this has got all these funny flavors.
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There's egg, there's potato, there's chicken,
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there's saffron, all these spices,
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and then sugar and cinnamon on top.
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So it's a bit of a weird combo.
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OK.
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I'm going to let you taste it first.
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You're gay, Malin, I'm impressed.
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Mmm.
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What do you think?
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Amazing.
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With cinnamon and chicken.
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Yeah, it's bizarre, isn't it?
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Very weird combinations, but good.
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Now, let's skip right over to the South...
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Southeast Asia.
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OK.
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You're gonna love this one.
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I don't know if I will.
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We've got all sorts.
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I see what's there right now.
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Now, these are little deep-fried scorpions.
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Mm-hm.
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We've got some frog's legs around the outside of the plate here.
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Uh-huh.
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These are little, um, ocean white worms.
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Uh-huh.
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OK, see that?
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Beautiful.
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Where is this from?
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These are water beetles.
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Who eats this stuff?
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Southeast Asia.
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So this is Thailand.
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Uh-huh.
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Yeah.
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Scorpions.
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Are you game to try?
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Who would even think to let's fry them up?
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No, I'm not game.
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What's that?
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This is a water beetle.
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No. Does anybody want to try?
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Does anybody want to try a water beetle?
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Is anyone game enough?
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Come on down.
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Right here in the front.
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Come on back here.
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Come around.
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Come around then.
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Wow.
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You either really want to be on TV, or you're really.
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It's a.
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OK.
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Oh my god.
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What's your name?
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I'm looking at a shake.
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Molly.
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Molly.
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Yes.
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Do you have a next of kin we can contact, or anything?
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Because look what you're eating.
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Well, he said he'd eat it if I eat it.
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Well, but so.
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All right.
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Go, Molly.
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You first.
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Me first?
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OK.
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What's the best place to start?
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The head or the wing?
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In your mouth.
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OK.
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OK.
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Oh, god.
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I can't believe you're doing that.
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Oh, Molly, no. No. It doesn't taste like anything, really.
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It's kind of crunchy.
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Are you going to eat one or not?
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You said you would.
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I was only joking.
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Yeah.
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But let's give her a finger at the board.
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Yeah.
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Put it down.
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Thank you, Molly.
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All right, you want to wait.
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Stay in case you want to eat.
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Wait, stay with me, because I might want you to eat something else.
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You're going to eat the scorpion?
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Ready for the scorpion?
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I am a Scorpio, so.
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Oh, that's gross.
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All right.
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All right, so now we're skipping to dessert,
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which is supposed to be delicious.
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It is delicious.
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What is this?
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This is one of my favorite desserts in the world.
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Comes from Australia, so we're in Australasia now.
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And this is called a pavlova.
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Now, in Australia, everybody's auntie makes a good pav.
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You know, it's what your auntie shows up to a christening or a party or Aunt Pat.
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She's always doing a good pav.
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So plenty of fruit.
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What's in it?
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What is that?
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It's basically a meringue.
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So it's egg whites and sugar.
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You whisk it up, and then you cook it really slowly in the oven,
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covered in cream, plenty of fruit.
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So there's just nothing but cream and meringue in there?
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Cream and meringue.
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So it's one on the Weight Watchers diet.
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Yeah, exactly.
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I'll have a little tiny, tiny bite.
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Yeah, no, it's got plenty of sugar.
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But it tastes really good.
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You must have had this before, Alan.
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I have not.
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But the only reason Portia came today is because it's here.
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Is she here?
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Yeah, because she knew you were here and cooking this.
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So she loves this.
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It's delicious.
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It's very, very rich.
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Very rich.
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It is, isn't it?
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You can't have too much.
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But the berries are good.
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The berries are good.
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I like the berries.
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The berries break it up a bit.
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So you know, that's my advice.
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Whenever you're traveling, travel with a hungry belly.
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All right.
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And find your way through the food.
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All right.
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And where's the place that,
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oh, Southeast Asia has the scorpions and stuff like that.
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That's Thailand.
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Oh, Thailand.
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OK.
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Well, and you ate it, and you're still OK.
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All right, we'll keep an eye on you throughout the show.
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All right, Take Home Chef airs on TLC.
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And be sure and pick up a copy of Curtis's book,
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Cooking with Curtis, which is right here.
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And we'll check in with Mike Holmes and see how the Twos family home is looking after this.
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Don't go away.
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you

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이번 비디오에서는 호주 출신의 셰프 커티스 스톤이 세계 각국의 음식을 소개합니다. 그는 영국과 유럽, 동남아시아를 포함한 다양한 지역을 여행하며 그 지역의 고유한 요리를 경험했습니다. 셰프는 여행의 재미를 세상의 음식을 통해 느낄 수 있다고 강조하며, 각 지역의 문화와 전통이 담긴 요리들을 소개합니다. 이러한 맥락은 일상 대화에서 음식이나 여행에 대해 이야기하는 방법을 배울 수 있는 훌륭한 기회를 제공합니다.

일상적인 소통을 위한 5가지 핵심 구문

  • “여행은 배고픔과 함께 시작한다.” (Travel with a good appetite.)
  • “영국의 요리는 원래 꽤 가난한 요리였다.” (The English cuisine was quite a poor cuisine originally.)
  • “버블 앤 스퀴크는 정말 맛있다.” (Bubble and squeak is really good.)
  • “이 요리는 주로 감자로 만들어진다.” (This is predominantly made with potatoes.)
  • “모로코의 큰 타진을 보여주겠다.” (I’ll show you a big tagine from Morocco.)

단계별 쉐도우잉 가이드

이 비디오의 내용을 효과적으로 학습하려면 아래 단계를 따르세요. 특히 shadow speechshadowspeak 기법을 활용하여 영어 회화를 능숙하게 하는 데 도움을 줄 수 있습니다.

  1. 비디오 감상: 처음에는 비디오를 전체적으로 시청하며 대화의 흐름과 분위기를 파악합니다. 음식과 관련된 표현에 주목하세요.
  2. 짧은 구문 반복: 비디오에 등장한 핵심 구문을 반복해보세요. 특히 “여행은 배고픔과 함께 시작한다.”와 같은 구문은 일상 대화에서 자주 사용할 수 있습니다.
  3. 셰프의 발음을 따라하기: 셰프 커티스 스톤의 발음을 따라하면서 익히세요. 이를 통해 IELTS 스피킹 시험에서도 요구되는 정확한 발음을 연습할 수 있습니다.
  4. 필요한 반복: 다양한 음식에 대해 이야기하는 부분에서 자신의 의견을 말해보세요. “나는 이 요리를 좋아해.” 같은 간단한 문장을 만들며 대화의 스킬을 강화하세요.
  5. 반복 학습: 비디오를 여러 번 보며 매번 다른 부분에 집중하세요. 이는 유튜브 영어 공부의 효과를 극대화합니다.

이 단계들을 통해 여러분의 영어 회화 능력이 향상될 것입니다. 또한, 다양한 음식과 문화를 통해 영어를 배워보는 것은 매우 즐거운 경험이 될 것입니다. 꾸준한 연습을 통해 자신감을 가지고 대화에 참여해 보세요.

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.

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