Практика Shadowing: British Chefs Discover Why Koreans Always Eat When They Drink! - Изучайте разговорный английский по видео

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wow oh my god yeah are you strong at alcohol let's find out yeah we'll find out

alcoholic i think we're gonna be famous oh my gosh we've shown chef sam

and yvette some of the very best of korean food

and today we've got someone to help us introduce the traditions

and delicacy of korean alcohol in a bar that's taking

that history of tradition

and elevating it with modern korean twist my name is cat i run this korean restaurant pub called italia

and i heard

that you guys want to try korean traditional drink yes yes we do try everything normally it's a shot

are you strong at alcohol well let's find out yeah we'll find out what's better time to find out than

when there's loads of cameras watching i thought there was no word as alcoholic in uh Korean.

You could say alcoholic -yay -yo.

What does that even mean?

I'm an alcoholic.

Are you ready?

No, I'm not gonna say that.

My mother's gonna be so pissed off.

Excuse me?

My mother's not gonna watch this.

Alcoholic -yay -yo.

Our dishes are like not typical Korean food.

Gave it a little bit twist, mostly from Korea countryside.

We prepared the grilled chicken leg.

Oh, that looks amazing.

Is that bread?

What is it?

My brain is registering it as like rice bread.

Correct.

It's rice bread.

We call it sul bhang.

Sul is alcohol and bhang is bread.

So it's literally alcohol bread.

They put the makgeolli in it.

So makgeolli has a yeast in it.

So this make like sour rice dough.

Some people get tipsy even like only eat this.

Some people.

Lightweight.

Texturally, already I can feel I'm gonna love that.

Cheers.

Mmm.

This is unwrapping my brain.

Yeah.

It's almost like a bao texture.

Yes, that's such a good way of describing it.

Because it's almost like the spongy texture that's so satisfying for your teeth.

You just like sink into it like a pillow.

The chicken neck.

It's really good.

It's very tender.

That chili with the chicken.

Oh, it's probably crispy.

Yeah.

So much texture on the plate.

Wow.

And this is like the perfect vessel for it all.

Yeah.

Can you just get this in the shops here, this rice bread?

Or is this just here?

If you go to the market, like sijang, this kind of bread is like huge, like a brick.

Maybe use my side.

We saw some things.

I have never seen anything like this in my life.

You can't say no. Why is it fizzy?

Our dishes have all pairing drink.

First, it's the most common drink in Korea, I prepare soju Do you know how much is soju in convenience store?

Probably, I don't know, $5?

Like $8?

$8?

Almost like $1 Really?

Yeah, in convenience store Okay Wow Nowadays, soju is really cheap But a long time ago, soju was like really really premium drink

Because it's distilled drink Soju was almost like whiskey

or brandy For like only upper class This soju is made with rice What percentage is this one?

This is only 13.

Oh, okay.

Wow.

There's nothing for you, right?

Knock it back like water.

Actually, I watched the clip that you guys tried soju.

That's too nice.

I had to go to work later.

Do we have to work after this?

Maybe not.

Maybe we could really make this last.

I don't remember that day.

Oh, wow!

It's almost fruity.

Very clean, very fresh, very light.

Dangerously nice.

I'm gonna shot this.

I know, she said we have to have some food and then we shot it.

We have like a bite of something.

I feel like it's almost coconutty.

I was about to say, why does it taste like coconut water?

Is there any coconut in there?

No, not at all.

Why are we getting coconut?

For me, I prefer this to the one that we had before.

How long have you been running this place now?

100

Five years.

101

And what was it like opening it in the beginning and then what it is now?

102

We were just three friends.

103

We wanted to introduce a really nice countryside food to Seoul people.

104

Actually, our team made this.

105

Really?

106

Oh, wow!

107

Our dream is to introduce this rice soju to the world.

108

The world will accept it with open arms.

109

So next, we prepared the makgeolli.

110

I think it's really good to pair with...

111

Gibson just goes like, oh, I'm so excited.

112

Yeah.

113

As of yesterday, yeah, yeah.

114

Obviously, makgeolli is really good to pair with jeon.

115

Korean pancake.

116

Oh, my gosh.

117

Oh, my gosh.

118

This looks amazing.

119

Oh, the smell coming from that, the prawns.

120

Typically, Korean pancake is made with green onion, but we made with bang -a.

121

Bang -a is a really rare ingredient, even in Korea.

122

It's part of South Korea only eat this.

123

Some people call it Korean coriander.

124

Oh, delicious!

125

I'm from Busan.

126

This is my grandma's recipe.

127

Oh, my gosh!

128

Amazing!

129

So you're honoring your family.

130

I love that.

131

Oh, they have the sound of that crisp.

132

Thank you.

133

Mmm.

134

Mmm.

135

Mmm.

136

I could eat a lot of that.

137

All day.

138

All day, seriously.

139

I hadn't had chong before until this morning.

140

You haven't had what?

141

Is that what it's called, chong?

142

Chong.

143

It's chong, my friend.

144

Let's get in there.

145

I'm just trying out here.

146

Chon is delicious.

147

What is chon mean?

148

It's my last name though.

149

And this is the leaves.

150

You can smell it.

151

We put it in the soup.

152

It's so perfuming.

153

Mint and dill and tarragon got together and had a baby.

154

This is a wild baby.

155

Tasty baby.

156

Let's eat that baby.

157

it actually is more mellow than it smells it's oh it's very very nice i think

158

when you bite into it it's very peppery yeah

159

and it's very really strong some korean cannot eat oh yeah

160

but this is in this yeah it's totally unrecognizable

161

when you cook it i know it's not alcohol but so sorry it's an interesting flavor He's like having the booze.

162

Is it like high basil?

163

Yes, close to that.

164

I think it's close to that flavor.

165

Look at you, chef.

166

Okay, chef, let's edit that out.

167

In Persian, there's a herb pancake, which is called kuku sabzi.

168

And you celebrate Persian New Year a lot with kuku sabzi, but it's a totally different product.

169

And that is so exciting to me.

170

This is very delicious.

171

Do you want to try a bit, Oli?

172

Yeah, of course.

173

Oh, look at this.

174

It's good, right?

175

It's delicious.

176

We had a jeon in a North Korean restaurant, and it was similar in that it was just vegetables.

177

It was actually deep fried, so it was very, very crispy jeon.

178

And sometimes in a jeon, it can be kind of smooshy in the middle, you know?

179

It's for you.

180

Yeah, it is.

181

Yeah.

182

Yeah.

183

Sami has become full mother bird.

184

Yeah.

185

So I'm going to explain a little bit about this drink.

186

This is similar with like cousin of makgeolli.

187

So we call it Dong Dong Ju.

188

Oh, so you have to do it.

189

OK.

190

Yeah, mix it.

191

Now, why is it the soju headed like in a short glass, and then this is like in a bowl?

192

I think I need to ask my ancestor.

193

Let's hold on them now.

194

The soju traditionally have a high alcohol content.

195

It's hard to drink as this.

196

But this is like four or five percent.

197

This is like a beer.

198

You cannot drink beer as a shot.

199

Yeah, yeah, yeah.

200

Your ancestors got back to you really quick.

201

She's so connected.

202

Honestly, I feel like we formed a friendship with her.

203

Yeah, I speak to her every day now.

204

She's my best friend.

205

Yeah.

206

Oh, yeah.

207

Oh, wow.

208

I can't think of an equivalent drink that we would have in the UK where there's, like, something...

209

Floating in it?

210

Texturally.

211

You guys love things floating in drinks.

212

The grape soda.

213

There's a thing inside that.

214

What?

215

It's not revealing itself.

216

Mmm.

217

You gotta chug it.

218

There you go.

219

It fit.

220

Are you having some with us?

221

I'm already full.

222

She's gonna work.

223

It's not a business to run.

224

Cheers.

225

Cheers.

226

Oh wow, that's nothing like I was expecting.

227

It's kind of sour, right?

228

Yeah.

229

Yeah.

230

And I didn't expect it to be a little fizzy, but there's a richness to it.

231

I think I need to try it.

232

There it is.

233

We're in.

234

Yeah, yeah.

235

Try it, try it.

236

You pour for her.

237

Yes.

238

And support your arm.

239

Yes.

240

Yeah.

241

Is that right?

242

Look at this.

243

I am here now.

244

I may not look it, but I feel it.

245

Okay, cheers.

246

Yeah?

247

Yup.

248

Yup.

249

Yup.

250

You can feel the sparkling.

251

A little bit of sparkling.

252

Yeah.

253

This is a bourbon drink.

254

So real broccoli is still bourbon king.

255

During shipping. To the alcoholic?

256

Yeah!

257

Can I try?

258

Yes!

259

I know, I know, I know.

260

I know he's at the back there like, come on, someone give it to me.

261

I was waiting.

262

Someone give it to me.

263

By the end of this, give someone of age 10 years.

264

He'll be like a seasoned alcoholic.

265

That's good, isn't it?

266

It's really good.

267

Yeah.

268

Korea's a place to come for alcohol.

269

Me too.

270

Do you need more of this?

271

No, no. Go for it.

272

The sweetness, seriously, I can't get over that sweetness.

273

It's for you.

274

She's like, who?

275

This is sweeter than more.

276

I think because you're working, though.

277

Victory.

278

It's like a very alcoholic milkis.

279

I was just about to say it's my milkis.

280

Because it has this almost like dairy richness to it.

281

The sweetness that comes with it.

282

It's very drinkable.

283

You would think that's just some soda.

284

Yeah.

285

Drink with me, please.

286

The sweetness of this with the...

287

Yes, cheers.

288

You're not working after this, right?

289

Yeah, I'm going home.

290

Yeah.

291

We'll go to the town after this.

292

Okay.

293

Sammy's got big plans.

294

Yeah.

295

Join us.

296

You're enjoying this, aren't you?

297

It's two.

298

Yeah, I am forgetting that it's alcoholic, definitely.

299

Cut to the end shot.

300

My face down in the pancake.

301

I think this might be one of my favorite drinks that we've had so far.

302

Same.

303

No one asked me to do this.

304

Same.

305

It's my favorite too, same.

306

Two glasses in.

307

Yeah, yeah, yeah, me too.

308

Yeah, yeah, yeah.

309

He's like, oh, you guys got another spare chair?

310

I can give you one.

311

Yeah, there you go.

312

My nose, nose.

313

Oh, wow.

314

Okay, okay, I know.

315

Is this a pear?

316

Yeah, right?

317

Is that the same herb that's been shredded again?

318

Oh, okay.

319

Oh, okay, so we tasted the oil today.

320

But I have never tasted the oil or the herb before, so I'm very excited about that.

321

This is gochujang, UK.

322

First, you try with the seaweed chips.

323

There's like a little vessel.

324

Cheers.

325

Let's go, cheers.

326

Okay, just gonna do it.

327

Mmm.

328

What? That is.

329

Yeah.

330

Yep, yep, yep, yep.

331

Oh my god, yum.

332

Very, very tasty.

333

And I love the heat, the spice at the end.

334

The sesame.

335

Yeah.

336

That's so interesting.

337

The oil tastes nothing like the herb.

338

It's totally different.

339

You don't have to, like, react always like it's delicious.

340

Like, maybe, like, they will think that it's not advertised.

341

No, but everything is so good.

342

Let me tell you something about me and Sami.

343

We love food, and we don't pretend.

344

These are two things.

345

So if we just go, oh, well done, that was so good, and then we put the chopsticks down, then you know it was fine yeah really good delicious yeah

346

really thank you how is it different from beef tartare you get in the uk

347

or in france the shape this is yeah is a big

348

deal the very typical french tartar is very mustardy you taste mustard salt pepper this flavors are

349

so rounded it just makes you want to keep going

350

and i feel like the the classic french tartar after a

351

while you're like okay well it's great but this is just flavorful for something that is

352

so in terms of its ingredients you would think it would

353

be very heavy to eat it actually feels very light yeah try oh yes is

354

that what you're wrangling for this okay i see your game plan here I respect it.

355

Okay.

356

What?

357

What?

358

The texture. So good.

359

You're right.

360

It's weird to say it about raw beef, but it doesn't taste light.

361

Because the natural sweetness of the meat, it picks up the sweetness that's going on here.

362

This is a side dish for alcohol.

363

Oh my gosh.

364

Who would have thought?

365

Samantha!

366

Goodness sake.

367

The alcohol.

368

We need to drink the alcohol. So, oh!

369

Look at that.

370

It's like a chalice.

371

Oh my gosh.

372

I feel like I'm in Aladdin.

373

You look like a queen with massive hands.

374

How do you know?

375

How do you know that's my dream?

376

And what's the alcohol?

377

This is called Myeongchon Jukyeonju.

378

So Jukyeon is the name of the flour.

379

This is made with rice and flour.

380

And how strong is this one?

381

This is 18%.

382

We're climbing up.

383

We're doing great.

384

I feel fantastic.

385

I bet you do. And this...

386

Class, sound is terrific.

387

So when you cheers, the sound is like a bell.

388

I feel like I'm in church.

389

Church bells!

390

Where's the incense?

391

Ooh!

392

That's sweet!

393

It's almost like a dessert wine.

394

But not as sweet as that.

395

Not as sweet as a dessert wine, but like, initially when you drink it and smell it, It does give dessert wine vibe.

396

It does have a little bit of a honey situation going on.

397

Yeah, at the end, yeah.

398

It almost ends more or more on the alcohol than on the sweetness.

399

So you feel like you could keep going.

400

And then this is for Gibson.

401

Yes!

402

Take a sip, don't...

403

I mean, it's up to you.

404

They're all really good.

405

They're all really smooth.

406

Really smooth.

407

Like there's nothing to them and then you're like, Oh, this is alcohol.

408

Do people take this as a shot?

409

This is too heavy for a shot.

410

Exactly, yeah.

411

I was about to say, as I'm sipping it, there's no way people have shot it.

412

I mean, if you are, good for you.

413

And then what's this one?

414

Yeah, is that cabbage?

415

So this is kimchi tuna roll.

416

Oh, tuna.

417

So this is, we wash the kimchi, and we put the rice, tuna, mayo, and UK on the top.

418

That's wild.

419

Surf and turf, my friend.

420

Man, my brain is ready.

421

Mm.

422

What?

423

Explain to me why that works.

424

Yeah.

425

As a chef, if you were asking me to put a dish together, I would never ever put tuna mayo with gochujang beef tartare.

426

Wrapped in kimchi?

427

Yeah.

428

So how did you think to put those two things together?

429

When we were in the back, we were hungry.

430

We had a leftover yuke, and we had a leftover kimchi tuna roll.

431

And we put on the top, and we ate it.

432

And it was, like, so good.

433

Yeah.

434

You have to make it in the menu.

435

That's so cool.

436

Chef snacks.

437

Yeah, it's like, right?

438

I took on the menu.

439

Step up, Gibson.

440

It's your time.

441

It's my time.

442

He's more interested in the drink.

443

I kind of am, but I didn't want to say it.

444

Because that's impossible to describe.

445

That is why that works.

446

Yeah, the tuna, right?

447

I was going to say, it just reminds me of tuna mayo, but in like an elevated way.

448

Very elevated way.

449

Oh, hot damn.

450

Oh!

451

So this course is summer course.

452

This drink is Gyeongseong Gwahaju, understand as a Korean port wine.

453

This is 20 % We're moving up, I call content We're moving up, get ready to get set Don't you zoom in on me

454

It does look kind of thick Almost like mirin Look at that,

455

you can see the line That's the alcohol my friend Cheers Oh the smell Sorry we got there It's really strong

456

oh that's nice i like that a lot it's 20 i need to check

457

and it goes out easier

458

so hello this is one of my favorite korean drinks this is great

459

that is very very nice i can already imagine how well

460

that will go with spices wow that color is so vibrant this spicy cellar with the squid and the noodle.

461

I honestly think about having this and then having a sip of this is making me very excited right now.

462

Cheers.

463

Just based on looking at the color, you would think that this is gonna be really heavy, really intense, but no. It's so refreshing, so light.

464

That squid is perfectly cooked.

465

Yeah, it's not chewy.

466

No, that is summer, you're right.

467

And the crunch, it's so satisfying.

468

When you've got that spice in your mouth yeah

469

and then you have this on top right like this is like divine

470

oh she took it as a shot is that what is wrong oh my gosh jesus they're not here to play

471

g and gibson listen don't even look at me you're cut off oh no it's good right yeah Oh, yeah.

472

You're feeling it?

473

It is quite strong.

474

Yeah.

475

It's getting hot in here.

476

Yeah, yeah.

477

It's getting hot.

478

This is where I say that I feel fine, but I watch it back and I'm like slurring all of my nerves.

479

I feel fine.

480

I will, yeah.

481

Huh?

482

But it is interesting because when you say to me, this is a bar, in my mind in the UK, I think like, oh, there'll be some like tiny little snacks

483

that go with it the food is really just you know

484

there to make sure you can still walk out the door

485

how do you see it as the business owner this kind

486

of culture is natural in korea yeah they ate meal

487

and come here too what so here what are they eating before maybe like barbecue and then

488

This isn't that for one person, though.

489

Yeah.

490

Oh, OK.

491

I see.

492

Yeah, and this is what I love about the Korean culture.

493

It's like every single thing is always built for sharing.

494

Yeah, right.

495

This suits me.

496

It makes sense.

497

Like, I think the UK drinking culture maybe lacks that because we have, what, like a bag of crisps and pork scratchings at most.

498

And for me, as a chef, as someone who loves food, I think this is the way to do it.

499

Yeah, you've done it.

500

This is amazing.

501

Perfectly.

502

Exactly.

503

And it brings out the best in the alcohol.

504

It makes me enjoy the drinks more because of what's going with it.

505

Thank you.

506

Cheers to you.

507

Tea.

508

So that, of course, is the dessert.

509

Cheese!

510

Okay.

511

She yelled it. Do you know what?

512

Maybe you should leave this alone.

513

Oh my gosh.

514

Oh, my gosh.

515

Oh!

516

This is amazing.

517

Okay.

518

We prepared hondonjuk.

519

Okay.

520

It's literally meaning chaos drink.

521

Chaos drink?

522

Yeah.

523

Oh.

524

Turn those cameras off.

525

Hondonjuk is the same meaning of cocktail in the Joseon dynasty.

526

So, we put a little bit of rice soju, the makgeolli.

527

Okay.

528

And this is blackberry wine.

529

Pour like this.

530

Okay. And mix.

531

Oh, my word.

532

The color!

533

Oh, hot damn.

534

Hot diggity damn.

535

Cheers, chef.

536

That's good.

537

You are not allowed any of this.

538

This is so good.

539

It's not as strong as I thought it would be.

540

It's not that sweet though, right?

541

No, no, no. It's not very sweet.

542

I will, yeah.

543

Huh?

544

Do you need to shoot?

545

Sorry?

546

Do you need to shoot?

547

Why?

548

Yes, everything's fine It's very good I think you're gonna be famous

549

Oh my gosh, for all the wrong reasons.

550

It's like a Korean version of a pina colada.

551

It is!

552

It is.

553

Oh my God.

554

Someone's still got their brain.

555

Oli, Oli, Oli.

556

I don't know what you want to say anyways.

557

Listen, the thing is, if you knew me, you'd know that I almost never drink, and I'm glad that today is the day that I decided to drink that.

558

Yeah.

559

You and me both.

560

So this is a Korean pear, blue cheese, and bean powder.

561

Oh, bean powder.

562

So in Jeon -mi, normally we make a rice cake and we roll on the bean powder.

563

This is really the tea flavor.

564

So we take the cheese and the pear, in the honey, in the powder.

565

So dip it a lot.

566

It's really tasty.

567

A lot.

568

Make the most of it, Sammy, because we can't get that through customs.

569

Go heavy on the powder.

570

You said that.

571

More?

572

I said that?

573

yeah i have not tasted something like that that's

574

so different that's almost milky yeah it's like a toasted milk powder yeah my brain that's the closest thing

575

that i have for

576

that i would never think of putting brie with pear this

577

powder with honey yeah i think the powder is probably the bit

578

that feels different but also it's the thing

579

that makes it something that's exciting and then we cry again oh my gosh

580

look i feel so privileged yeah they've invited us into something

581

that you have i mean i can't imagine the hours the work the tears

582

that have gone into this and it all shows it's beautiful

583

and thank you so much for sharing it with us yeah thank you so much for introducing all these beautiful flavors.

584

And I like how you combine the old and the new.

585

And I think that's really, really nice to see.

586

As you progress in the industry, you realize it's so much work, so hard.

587

I had so much respect for her.

588

The amount of risk and courage to be able to form an idea, to put it out there, to execute it as well.

589

But especially as a young woman, it's an incredible thing that I guess we have particular empathy for.

590

From two women chefs to another woman chef.

591

What a privilege.

592

Thank you so much.

593

Thank you so, so much.

594

I'm really proud of it.

595

You should be.

596

You should be.

597

It's something to be proud of.

598

And what a delight to see your quick connection with your ancestors. That was the highlight!

599

That was the highlight of the whole thing!

600

Oh, wow.

601

I'll remember this for a long time.

602

Thank you.

603

Good job, guys.

604

Yay!

605

Oh, yeah, come and sit in between us.

606

Ready?

607

Three, two, one.

608

Omnaren Yogi Gachi!

609

Thank you very much.

610

Thank you!

611

Thank you so much.

612

Cheers to you, sir.

613

Cheers to you, sir.

614

This is the biggest seafood market in Korea.

615

100 kilograms.

616

Oh, look at the skill.

617

Okay, yeah, sure.

618

It is fun.

619

It is a fun feeling.

620

Oh, wow.

621

What is happening?

622

There you go.

623

100 % still moving.

624

What is that?

625

The dog's penis.

626

I've lived a good life.

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Лексика и советы по произношению к этому уроку

Этот урок разговорной практики построен на видео «British Chefs Discover Why Koreans Always Eat When They Drink!». Чаще всего повторяются слова: drink, korean, alcohol. В этом видео 625 предложений и 3851 слов для шедоуинга. Речь длится 25:32. Говорящий говорит в естественном темпе, около 151 слов в минуту, близком к повседневной речи. 83% слов входят в 3000 самых частых слов английского языка; остальные стоит разобрать перед занятием.

Ключевая лексика этого видео

15 слов из видео, которые стоит выучить, с произношением и значением:

Слово	Произношение	Значение
cheers	/t͡ʃɪəz/	за ва́ше здоро́вье, за твоё здоро́вье
gosh	/ɡɑːʃ/	Бо́же!
chef существительное	/ʃɛf/	шеф-по́вар, по́вар
alcoholic существительное	/ˌæl.kəˈhɔ.lɪk/	алкого́лик, алкоголи́чка
powder существительное	/ˈpaʊ.dɚ/	порошо́к, пу́дра
tuna существительное	/ˈtjuː.nə/	туне́ц
delicious прилагательное	/dɪˈlɪ.ʃəs/	вку́сный, ла́комый
flavor существительное	/ˈfleɪvə/	вкус, арома́т
jun существительное	/dʒʌn/	чон
introduce глагол	/ˌɪntɹəˈdus/	представля́ть, предста́вить
dish существительное	/dɪʃ/	таре́лка, ми́ска
texture существительное	/ˈtɛkst͡ʃə(ɹ)/	строе́ние, структу́ра
dessert существительное	/dɪˈzɝt/	десе́рт, сла́дкое
herb существительное	/hɜːb/	трава́, тра́вы
honey существительное	/ˈhʌni/	мёд

Фразовые глаголы, которые вы услышите

Слово	Произношение	Значение
find out глагол		узнава́ть, узна́ть
cut off глагол	/ˌkʌt ˈɔf/ [ˌkɐɾ ˈɔf]	отреза́ть, отре́зать
get over глагол		преодолева́ть, преодоле́ть
go out глагол		выходи́ть, вы́йти
pick up глагол		подбира́ть, подобра́ть
step up глагол		нарастить, поднажать
try out глагол		про́бовать, попро́бовать

Фразы, которые стоит повторять

Короткие законченные фразы из видео, которые пригодятся в повседневном разговоре:

Do we have to work after this?
Why are we getting coconut?
You're enjoying this, aren't you?
He's like, oh, you guys got another spare chair?
How do you know that's my dream?

Грамматика в этом видео

Конструкции, которые говорящий использует чаще всего, с точными словами из видео:

Конструкция	В видео
Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас	we've shown · have never seen · haven't had
Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает	is made · is called · been shredded
Придаточные определительные who / which + предложение — уточнение о человеке или предмете	pancake, which is · someone who loves

Произношение, на которое стоит обратить внимание

Говорящий использует 84 сокращённых и редуцированных форм, например I'm, you're, gonna. Произносите их коротко, так, как слышите.

Звуки «th»: smooth /smuːð/, thick /θɪk/, empathy /ˈɛmpəθi/
Звуки «sh» и «zh»: gosh /ɡɑːʃ/, chef /ʃɛf/, delicious /dɪˈlɪ.ʃəs/, dish /dɪʃ/, friendship /ˈfɹɛn(d)ʃɪp/
Длинные слова — следите за ударением: alcoholic /ˌæl.kəˈhɔ.lɪk/, ingredient /ɪnˈɡɹiːdi.ənt/, traditionally /tɹəˈdɪʃ.ə.nə.li/, coriander /ˈkɔ.ɹiˌæn.dɚ/, delicacy /ˈdɛlɪkəsi/

Звуки, трудные для русскоязычных:

/w/ — губы округлены, это не /v/: twist /twɪst/, anyways /ˈɛn.iˌweɪz/, lightweight /ˈlaɪt.weɪt/, whiskey /ˈwɪski/, sweetness /ˈswitnəs/
/h/ — лёгкий выдох, а не русское «х»: alcoholic /ˌæl.kəˈhɔ.lɪk/, herb /hɜːb/, honey /ˈhʌni/, highlight /ˈhaɪˌlaɪt/, hungry /ˈhʌŋ.ɡɹi/
Звонкие согласные в конце слова — не оглушайте их: cheers /t͡ʃɪəz/, herb /hɜːb/, privilege /ˈpɹɪv.(ɪ.)lɪd͡ʒ/, countryside /ˈkʌn.tɹiˌsaɪd/, percentage /pə(ɹ)ˈsɛntɪd͡ʒ/

Как заниматься с этим видео

Прослушайте всё видео один раз молча и выпишите незнакомые слова.
Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как cheers, gosh, chef.

Что такое техника Shadowing?

Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.

Техника шедоуинга: читать полное пошаговое руководство →

Практика Shadowing: British Chefs Discover Why Koreans Always Eat When They Drink! - Изучайте разговорный английский по видео

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Лексика и советы по произношению к этому уроку

Ключевая лексика этого видео

Фразовые глаголы, которые вы услышите

Фразы, которые стоит повторять

Грамматика в этом видео

Произношение, на которое стоит обратить внимание

Как заниматься с этим видео

Что такое техника Shadowing?