Luyện nói tiếng Anh bằng Shadowing qua video: CAE2 O TEST 2 PART 3

I'm talking to Chef Heston Blumenthal.

Now Heston, most of us think that the business of eating is pretty simple, don't we?

We eat things and we like the taste of them or we don't.

But you reckon it's more complicated than that, don't you?

Yes.

Eating is a process that involves all the senses.

Any notion that food is simply about taste is misguided.

Try eating a beautifully cooked piece of fish off a paper plate with a plastic knife and fork, it is not the same.

So how does taste operate then?

The sense of taste can be broken down into five basic categories, all of which happen in the mouth and nowhere else.

These categories are salt, sweet, sour, bitter and umami, the most recently identified taste.

There is a current theory that fat is a taste, but this has yet to be proved.

We have up to 10,000 taste buds on the tongue and in the mouth.

These regenerate so the receptors we use today will not be the same as we used a couple of days ago.

When we eat, taste buds on our tongue pick up taste but not flavour.

The molecules in food

that provide flavour pass up into the olfactory bulb situated between the eyes at the front of the brain.

It contains hundreds of receptors that register molecules contained in everything that we eat and smell.

This This is where the flavour of the food is registered.

OK, so our sense of smell is connected with flavour rather than taste?

Is that what you're saying?

That's right.

Smell and taste are registered in different parts of the head.

There is a simple but effective and enjoyable way of demonstrating this.

Have ready some table salt and biscuits, fruit or anything easy to eat.

Squeeze your nostrils tightly enough to prevent breathing through them, but not so tight as to hurt.

Lick a good bite of biscuit or fruit and start chomping, making sure the nostrils remain clenched.

You will notice that it is impossible to perceive the flavour or smell of the food being eaten.

Now, with nostrils still squeezed and food still in the mouth, lick some salt.

Although it was impossible to detect the flavour of the food that was being eaten with clenched nostrils, the taste of the salt is unhindered.

Finally, let go of your nostrils and notice the flavour of the food come rushing into your headspace.

I'll definitely try that sometime.

So what you're saying is that all the senses can affect your experience when you eat?

Yes.

The brain has to process information given to it by other senses while we are eating, sometimes with surprising results.

Here's another example.

A few years ago, at a sommelier school in France, trainee wine waiters were put through a routine wine tasting.

Unknown to them, a white wine that they had just tasted had been dyed red with a non-flavoured food dye, then brought back out to taste and evaluate.

Something very interesting happened.

They all made notes on the assumption that the wine was what it looked like – red.

In this case, the eyes totally influenced taste perception.

OK, so it's not just about taste.

All the senses are coming into play in different ways.

Yes.

And as well as allowing us to enjoy food, the senses act as warning systems,

taste being the last of the sensory barriers and bitterness the last of the taste barriers.

A natural aversion to bitterness can prevent us from eating foods that could be harmful,

although it appears that we have the ability to modify such basic likes and dislikes.

For example, we generally grow to like bitter foods such as tea, coffee and beer as we grow older.

What got you interested in this business of the role played by various senses in the experience of eating?

Was it just professional curiosity?

Well, I began thinking about this whole subject a couple of years ago

when I noticed that more and more customers at my restaurant were commenting on the fact

that the red cabbage with grain mustard ice cream served as an appetiser just got better each time they ate it.

This was the only dish on the menu whose recipe had not changed over the past year.

It seemed that the barrier being presented with this dish was the vivid purple colour of the cabbage, a colour not normally associated with food.

To some diners, the initial difficulty of accepting this colour interfered with the appreciation of the dish, but as they got used to it,

they lost their inhibition and simply enjoyed its flavour.

I see.

Now, of course, the sense of smell must come into play when...

Now you will hear part three again.

I'm talking to Chef Heston Blumenthal.

Now Heston, most of us think that the business of eating is pretty simple, don't we?

We eat things and we like the taste of them or we don't.

But you reckon it's more complicated than that, don't you?

Yes.

Eating is a process that involves all the senses.

Any notion that food is simply about taste is misguided.

Try eating a beautifully cooked piece of fish off a paper plate with a plastic knife and fork.

It is not the same.

So how does taste operate then?

The sense of taste can be broken down into five basic categories, all of which happen in the mouth and nowhere else.

These categories are salt, sweet, sour, bitter and umami, Umami, the most recently identified taste.

There is a current theory that fat is a taste, but this has yet to be proved.

We have up to 10,000 taste buds on the tongue and in the mouth.

These regenerate, so the receptors we use today will not be the same as we used a couple of days ago.

When we eat, taste buds on our tongue pick up taste, but not flavour.

The molecules in food

that provide flavour pass up into the olfactory bulb situated between the eyes at the front of the brain.

It contains hundreds of receptors that register molecules contained in everything that we eat and smell.

This is where the flavour of the food is registered.

OK, so our sense of smell is connected with flavour rather than taste?

Is that what you're saying?

That's right.

Smell and taste are registered in different parts of the head.

There is a simple but effective and enjoyable way of demonstrating this.

Have ready some table salt and biscuits, fruit or anything easy to eat.

Squeeze your nostrils tightly enough to prevent breathing through them, but not so tight as to hurt.

Take a good bite of biscuit or fruit and start chomping, making sure the nostrils remain clenched.

You will notice that it is impossible to perceive the flavour or smell of the food being eaten.

Now, with nostrils still squeezed and food still in the mouth, lick some salt.

Although it was impossible to detect the flavour of the food that was being eaten with clenched nostrils, the taste of the salt is unhindered.

Finally, let go of your nostrils and notice the flavour of the food come rushing into your headspace.

I'll definitely try that sometime.

So, what you're saying is that all the senses can affect your experience when you eat?

Yes.

The brain has to process information given to it by other senses while we are eating, sometimes with surprising results.

Here's another example.

A few years ago, at a sommelier school in France, trainee wine waiters were put through a routine wine tasting.

100

Unknown to them, a white wine that they had just tasted had been dyed red with a non-flavoured food dye, then brought back out to taste and evaluate.

101

Something very interesting happened.

102

They all made notes on the assumption that the wine was what it looked like, red.

103

In this case, the eyes totally influenced taste perception.

104

OK, so it's not just about taste.

105

All the senses are coming into play in different ways.

106

Yes, and as well as allowing us to enjoy food, the senses act as warning systems,

107

taste being the last of the sensory barriers and bitterness the last of the taste barriers.

108

A natural aversion to bitterness can prevent us from eating foods that could be harmful,

109

although it appears that we have the ability to modify such basic likes and dislikes.

110

For example, we generally grow to like bitter foods such as tea, coffee and beer as we grow older.

111

What got you interested in this business of the role played by various senses in the experience of eating?

112

Was it just professional curiosity?

113

Well, I began thinking about this whole subject a couple of years ago

114

when I noticed that more and more customers at my restaurant were commenting on the fact

115

that the red cabbage with grain mustard ice cream served as an appetizer just got better each time they ate it.

116

This was the only dish on the menu whose recipe had not changed over the past year.

117

It seemed that the barrier being presented with this dish was the vivid purple colour of the cabbage, a colour not normally associated with food.

118

To some diners, the initial difficulty of accepting this colour interfered with the appreciation of the dish, but as they got used to it,

119

they lost their inhibition and simply enjoyed its flavour.

120

I see.

121

Now, of course, the sense of smell must come into play...

📺 Cùng kênh

145

IELTS SPEAKING PART 1 MODEL ANSWERS - COOKING | Bài mẫu IELTS Speaking Part 1 chủ đề "Cooking"

IELTS PrepUniversity Students+2

70 câu

Your organs react to flavour enhancer (Animated)

University StudentsWorking Adults+1

75 câu

Cambridge IELTS 19 Test 1 Section 3

IELTS PrepUniversity Students+2

282 câu

ĂN CAY LÀ DO LƯỠI HAY DO NÃO?! 👅🧠| Học tiếng Anh qua IELTS Listening| The Sense of Taste| STUDY4

IELTS PrepUniversity Students+2

791 câu

Master Chef mùa 3 tập 4

High School StudentsUniversity Students+3

421 câu

C1 Advanced (CAE) Listening Test 17 with answers

University StudentsWorking Adults+1

[Audio] Cambridge Vocabulary For Ielts With Answers - 16 6a

125

15 câu

[Audio] Cambridge Vocabulary For Ielts With Answers - 16 6a

IELTS PrepUniversity Students+2

237 câu

"Trả lời mọi bài Speaking PART 2 với Model subjects!"

IELTS PrepUniversity Students+2

167 câu

C1 English Listening: Ăn buffer nhưng bị đau bụng

University StudentsBusiness English+2

Phương Pháp Shadowing Là Gì?

Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.

Phương pháp shadowing: đọc hướng dẫn từng bước đầy đủ →

Luyện nói tiếng Anh bằng Shadowing qua video: CAE2 O TEST 2 PART 3

DICTATION2 UNIT13

DICTATION2 UNIT12

DICTATION1 UNIT8

DICTATION2 UNIT11

DICTATION1 UNIT7

DICTATION2 UNIT10

DICTATION1 UNIT6

CAE TEST5 PART1

DICTATION 3 UNIT 2

DICTAYON2 UNIT9

DICTATION3 UNIT7

DICTATION2 UNIT8

C1 T1 TEST1 PART1

CAE9 O TEST1 PART2

A2 T1 TES1 PART1

DICTATION3 UNIT6

LISTENING DICTATION 2 UNIT 3

CAM16 TEST4 PART1

DICTATION1 UNIT5

ket 10 o test 3 part 3

CAE TEST2 PART1

Cambridge 19 listening test 2 section 4

IELTS SPEAKING PART 1 MODEL ANSWERS - COOKING | Bài mẫu IELTS Speaking Part 1 chủ đề "Cooking"

Your organs react to flavour enhancer (Animated)

Cambridge IELTS 19 Test 1 Section 3

ĂN CAY LÀ DO LƯỠI HAY DO NÃO?! 👅🧠| Học tiếng Anh qua IELTS Listening| The Sense of Taste| STUDY4

Master Chef mùa 3 tập 4

C1 Advanced (CAE) Listening Test 17 with answers

[Audio] Cambridge Vocabulary For Ielts With Answers - 16 6a

"Trả lời mọi bài Speaking PART 2 với Model subjects!"

C1 English Listening: Ăn buffer nhưng bị đau bụng

Về Bài Học Này

Từ Vựng & Cụm Từ Quan Trọng

Mẹo Thực Hành

Phương Pháp Shadowing Là Gì?