跟读练习: One of the world’s oldest condiments - Dan Kwartler - 通过YouTube学习英语口语
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In the mid-18th century, England was crazy for ketchup.
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In the mid-18th century, England was crazy for ketchup.
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The sauce was a staple, and countless cookbooks encouraged adding ketchup to stews, vegetables, and even desserts.
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If these seem like odd places for ketchup’s tangy tomato flavor, that’s because this ketchup wasn’t the ubiquitous red goop you’re thinking of.
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In fact, this sweet and savory brown sauce didn't even have tomatoes in it.
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So where did this early ketchup come from?
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And how did it become the dip we know and love today?
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To answer these questions, we’ll need to turn to ketchup’s condiment cousin: fish sauce.
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As early as 300 BCE, Chinese fishermen routinely caught batches of small fish that were too plentiful to eat all at once, but too time consuming to individually preserve.
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So often, the day’s catch would be salted and stored together.
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Over several months, the fish would ferment as their internal enzymes broke down their bodies’ proteins.
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The result was a rich, salty liquid which would be strained and stored as fish sauce.
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Chinese fishermen weren’t the only ones to figure out this savory seasoning.
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Ancient Greeks, and later the Romans that conquered them, built their entire cuisine around fish sauce’s strong umami flavor.
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The sauce, which they called garum, traveled with every soldier to the Empire’s front lines.
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And they constructed dozens of fish sauce factories throughout the Mediterranean, each capable of producing thousands of gallons of garum.
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But when the Roman Empire collapsed, so did their condiment business.
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Most Europeans continued to cook without fish sauce for a thousand years, until the Dutch East India Company arrived in Southeast Asia in the early 1600s.
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The Dutch and English exploited this region for countless goods, including barrels of their most common local condiment.
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This familiar, fishy liquid had many names, including “ke-tsiap” and “koe-cheup.” But upon arrival in British ports, its title was bastardized into ketchup, thus beginning Europe’s second wave of fish sauce supremacy.
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European ships supplied ketchup throughout the Western Hemisphere until they were kicked out of Asian trade hubs in the mid-1700s.
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But the public refused to let ketchup go the way of garum.
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A whole crop of British cookbooks emerged with recipes for knockoff ketchups, containing everything from oysters and anchovies to mushrooms and walnuts.
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Soon, ketchup became a catch-all name for any brown sauce.
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And this great ketchup hunt produced some of England’s most enduring condiments, including Worcestershire, A1, and HP sauce.
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But it was a chef across the Atlantic who would introduce a new color to the equation.
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While tomatoes varied in popularity across Europe, American chefs were putting the New World fruit in all kinds of dishes.
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And in 1812, Philadelphian physician and food hobbyist James Mease debuted the first tomato-based ketchup— a thin, watery concoction of tomato pulp, spices, raw shallots, and brandy.
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This was a far-cry from fish sauce, but tomatoes have high levels of glutamate— the same chemical responsible for fish sauce’s rich umami flavor.
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And Mease’s timing was perfect.
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The back half of the 1800s saw a surge in bottled foods, and tomato ketchup was adopted by several burgeoning bottle businesses.
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By the 1870s, most tomato ketchups had dropped the shallots and brandy for sugar, salt, and sodium benzoate— a questionable preservative found in most bottled foods.
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But the most important change to this recipe was yet to come.
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After a slow start selling pickled vegetables, Henry J. Heinz began selling a wide variety of popular ketchups.
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And at the turn of the 20th century, his desire to use healthier, natural ingredients led Heinz to swap the sodium benzoate for riper tomatoes and a huge amount of vinegar.
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The resulting thick, goopy formula was an instant best seller— despite being much harder to get out of the bottle.
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Over the 20th century, this salty red sauce covered the globe— pairing perfectly with the ambassadors of American cuisine.
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Today, 90% of American households have ketchup in their kitchens, and Heinz’s recipe has even become the base for dozens of other sauces and dressings— all descendants of the same fishy family tree.
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背景與上下文
在這段視頻中，演講者探討了調味品番茄醬（ketchup）的歷史以及它如何演變成如今的流行調味品。從18世紀中期的英國開始，番茄醬被廣泛使用於各種菜餚中，甚至包括甜點。他詳細介紹了其起源，最早的調味品是魚醬，並講述了古代中國和希臘的漁民如何製作和使用這些醬料。視頻深入探討了番茄醬的發展，包括美國醫生詹姆斯·米斯（James Mease）首次提出的番茄基底配方，以及亨利·海茲（Henry J. Heinz）改進配方的過程。
日常交流中的五句常用語
- “番茄醬有很多不同的變化。” - 表達番茄醬的多樣性。
- “在美國，90%的家庭都有番茄醬。” - 用於討論美國飲食習慣。
- “這是最早的調味品之一。” - 介紹番茄醬的歷史背景。
- “魚醬在古代希臘非常流行。” - 分享魚醬的歷史以便提升語言表達的豐富性。
- “在烹飪中使用番茄可以增添味道。” - 討論番茄對食物味道的影響。
逐步影子跟讀指南
如果您想利用這段視頻來提升您的英語口說能力，以下是一些實用的步驟：
- 首先，觀看視頻而不看文本。 專注於演講者的發音和語調。
- 接著，啟動字幕或文本。 對照聽到的內容，理解每一個單詞和短語。
- 然後，選擇幾個句子進行練習。 嘗試模仿演講者的語氣及停頓。
- 重複影子跟讀的過程。 使用不同的句子進行多次練習，以提高流利度。
- 最後，記錄自己的聲音。 這樣可以更容易辨識與原聲音的差異，進而進行改進。
透過使用此 英语影子跟读 方法，您可以更有效地提高您的英語口說能力，也可利用 shadowspeak 的技巧來改善您的語音技巧。觀看此看YouTube学英语 的視頻不僅能讓您了解番茄醬的歷史，更可在過程中提升您的英語對話能力。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。