跟讀練習: Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider - 通過影片學習英語口語
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84 句
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A wheel of Parmesan cheese can cost over a thousand dollars.
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The average wheel weighs 88 pounds, which means it costs over 11 dollars per pound.
3
That might not sound like a lot, but it's more than double the price of your average cheddar.
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A wheel of Parmesan cheese takes at least one year to age, 131 gallons of milk to make,
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and it can only be made in a small area in northern Italy.
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Parmesan cheese is a big business for Italy.
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An average of 3 .6 million wheels are produced each year,
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and the industry is worth an eye -popping 2 .2 billion euros, that's about 2 .5 billion US dollars,
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making this cheese one of Italy's biggest exports.
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Every single cheese wheel is made in a restricted area in northern Italy, in the region of Emilia -Romagna.
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It's Italian name, in fact, Parmigiano -Reggiano means from the cities of Parma and Reggio Emilia.
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So how does this turn into this?
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And what makes this so special?
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We went to a dairy in Parma, Italy, to find out.
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The very first producers of Parmesan cheese were monks, over a thousand years ago.
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Then, like now, Parmesan wheels were made with only three ingredients.
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Cow milk sold and rented.
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There are only 329 dairies in the whole world that are certified to produce Parmesan cheese.
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and they're all based in the same area where the monks used to make it.
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In fact, It isn't even possible to make the exact same product outside of the production area.
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And why is that?
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Turns out it's all about treating good bacteria that only grow in this specific territory.
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The whole logic in the production of the Parmigiano Reggiano is
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to transfer these bacteria from the herb to the form of the herb, from the herb to the food,
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from the food, from the food, from the food, through the food techniques of animal food, to the milk, Once they are in the latte, in the casificio, they try to grow their own,
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to allow their presence in the form of the parmesan oregano.
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If they are there, they ferment the components of the latte in the flavors and flavors, like the Parmesan.
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Oh, It takes 131 gallons of milk to make one wheel of Parmesan cheese.
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That's whole -low milk.
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Dairies combine freshly milked whole milk with day -old skim milk to make the cheese.
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The two milks are transferred in this copper vat along with fermented whey, a sort of sourdough, and then rennet,
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an enzyme which gives the milk a yogurt -like texture.
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The cheese master will then split the milk into curds using this tool called "spino".
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The casaro must transform this consistency in a more gommy,
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because we have to remove water since we have to cook a long -staged cheese.
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In the process of cooking 5 minutes We move from 38 degrees Celsius to 55 degrees Celsius.
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together we change in the cheese texture, cooking the milk, does another essential job.
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Do you remember the three good bacteria?
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Well, they're not alone.
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Other bacteria, bad bacteria, might have joined the party.
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Cooking the milk ensures that only the good bacteria can continue the journey, while the others are kicked out.
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The curd travels all the way to the bottom of the vat where it's left to settle.
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Thank you.
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45 minutes later, here it is a compact mass of current weighing 220 pounds Bye.
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This mass is the equivalent of two cheese wheels.
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and is split carefully by workers with linen clothes.
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Each of is then transferred into modes.
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Every two hours this telo is changed.
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The operation is to remove the weight from this mass, change the telo, and turn the shape.
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This every two hours until the evening, at 20 :00.
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At 8pm the cheese is covered with this stencil, which will engrave the logo of Parmigiano -Reggiano.
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These dots are the mark of origin used to tell customers that this is the real thing,
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made in the same restricted area where monks used to live in the Middle Ages.
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Each wheel is also given an ID.
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It's this plaque made from milk protein which contains information about where it was produced and when.
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The stencil is removed four days later and the wheels are prased into brines.
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where they stay completely plunged for about 19 days.
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This process helps to form the cheese rind which acts as a barrier for the Jews.
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And this is when the maturation process begins.
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Wheels remain relatively untouched for one year.
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After that, a master grader will respect them. and Brandon.
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The average maturation is 2 years,
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but some wheels are aged as long as 10 years to achieve a stronger, nuttier taste you you a longer maturation period,
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makes the price go higher.
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That's why a stravecchio, very old parmesan, that has matured for three years, will be sold on the market for an average of 13 euros.
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That's about 15 US dollars per pound.
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This high price means that there is now a black market of counterfeit Parmesan products.
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Italy has been struggling with fake products for years.
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In fact, the problem is so big that the fakes have become an industry of their own.
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that is estimated to be worth 100 billion euros, that's about 113 billion US dollars,
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with Parmigiano -Reggiano, being one of the biggest brands fighting copycats.
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While the cheese is protected in the European Union under the Protected Designation of Origin Scheme,
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it is still struggling to get the recognition it deserves in the rest of the world.
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outside the European Union and outside those countries that do not part of bilateral agreements,
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where it is recognized by the European Union, the problem is really very big, very serious.
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In fact, beyond We can't even protect the term "parmigiano -reggiano" through an operation of the market.
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In many countries, in many countries, the term "parmigiano -reggiano" is a trademark, but it is possible to use In many countries the term is Parmesan,
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so that it makes the final consumer to buy a real parmesan with a parmesan.
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The problem is really big and we are working at a government level.
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So, how do you recognize a real Parmesan cheese?
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Do you remember this dot stencil?
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That's a solid indication that the cheese is legit.
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If that's not visible, the packaging should contain Parmigiano Reggiano's official logo, and the EU's protected designation of origin.
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本課的詞彙與口語要點
這節 B1 級別的口語課以影片“Why Parmesan Cheese Is So Expensive”為素材。 影片中反覆出現的詞有：cheese, parmesan, milk, wheel, parmigiano。 這段影片共有 84 個句子、1059 個單詞可供跟讀。 講話部分時長為 9:46。 說話人語速較慢，每分鐘約 108 個詞，你有足夠的時間模仿每一個音。 82% 的單詞屬於英語最常用的 3,000 詞，其餘的詞建議在練習前先學一下。
影片中的重點詞彙
影片中最難的 15 個單詞，附發音和釋義：
| 單詞 | 發音 | 釋義 |
|---|---|---|
| parmesan 名詞 | /ˈpɑːmɪˌzæn/ | 巴馬乾酪 /巴馬乾酪, 帕馬森起司 /帕馬森起司 |
| bacterium 名詞 | /bækˈtɪəɹ.ɪəm/ | 細菌 /細菌 |
| maturation 名詞 | 成熟 | |
| stencil 名詞 | /ˈstɛnsəl/ | 漏字版, 蠟紙 /蠟紙 |
| herb 名詞 | /hɜːb/ | 香草 |
| monk 名詞 | /mʌŋk/ | 和尚, 僧侶 /僧侶 |
| euro 名詞 | /ˈjʊɹoʊ/ | 歐元 /歐元 |
| dairy 名詞 | /ˈdɛə.ɹi/ | 乳製品 /乳製品 |
| curd 名詞 | /kɜː(ɹ)d/ | 凝乳 |
| ferment 動詞 | /fɚˈmɛnt/ | 發酵 /發酵 |
| latte 名詞 | /ˈlɑ.teɪ/ | 拿鐵咖啡 /拿鐵咖啡, 拿鐵 /拿鐵 |
| gallon 名詞 | /ˈɡælən/ | 加侖 /加侖 |
| restrict 動詞 | /ɹɪˈstɹɪkt/ | 限制, 制限 |
| texture 名詞 | /ˈtɛkst͡ʃə(ɹ)/ | 質地 /質地, 材質 /材質 |
| weigh 動詞 | /weɪ/ | 稱重 /稱重 |
影片中出現的短語動詞
| 單詞 | 釋義 |
|---|---|
| find out 動詞 | 找出, 查明 |
| kick out 動詞 | 趕走 /趕走 |
| turn out 動詞 | 原來 /原來 |
影片中的語法
說話人最常用的結構，並附上影片中的原話：
| 結構 | 影片中的用法 |
|---|---|
| “used to” used to + 動詞 — 過去的習慣或狀態，現在已不再如此 | used to tell · used to live |
| 被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的 | be made · are produced · is made |
| 現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事 | has matured · have become |
| 定語從句 who / which + 從句 — 補充說明人或事物 | pounds, which means · stencil, which will |
需要注意的發音
說話人用了 4 次縮略和弱讀形式，例如 they're, can't, isn't。請按聽到的簡短形式來說。
- “sh” 和 “zh” 音: designation /dɛzɪɡˈneɪʃən/, freshly /ˈfɹɛʃli/, indication /ɪndɪˈkeɪʃən/
- 長單詞——注意重音位置: designation /dɛzɪɡˈneɪʃən/, oregano /əˈɹɛɡənoʊ/, bilateral /baɪˈlætəɹəl/, ingredient /ɪnˈɡɹiːdi.ənt/, consistency /kənˈsɪs.tən.si/
中文母語者容易讀錯的音：
- /v/ — 不要讀成 /w/，上齒輕觸下唇: flavor /ˈfleɪvə/, engrave /ɪnˈɡɹeɪv/
- 詞尾子音 — 要讀清楚，後面不要加母音: pound /ˈpaʊ̯nd/, herb /hɜːb/, monk /mʌŋk/, curd /kɜː(ɹ)d/, ferment /fɚˈmɛnt/
- /r/ 和 /l/ 的區別: freshly /ˈfɹɛʃli/, bilateral /baɪˈlætəɹəl/
如何用這段影片練習
- 先完整聽一遍影片，不要開口，記下不認識的單詞。
- 用正常速度逐句跟讀，每句重複到你的節奏與說話人一致為止。
- 錄下自己的聲音並與原聲對比，特別注意 parmesan, bacterium, maturation 這類單詞。
什麼是跟讀法？
跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。