跟读练习: Should we eat bugs? - Emma Bryce - 通过YouTube学习英语口语
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[Why don't we eat bugs?] For centuries, people have consumed bugs, everything from beetles to caterpillars, locusts, grasshoppers, termites, and dragonflies.
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[Why don't we eat bugs?] For centuries, people have consumed bugs, everything from beetles to caterpillars, locusts, grasshoppers, termites, and dragonflies.
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The practice even has a name: entomophagy.
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Early hunter-gatherers probably learned from animals that foraged for protein-rich insects and followed suit.
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As we evolved and bugs became part of our dietary tradition, they fulfilled the role of both staple food and delicacy.
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In ancient Greece, cicadas were considered luxury snacks.
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And even the Romans found beetle larvae to be scrumptious.
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Why have we lost our taste for bugs?
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The reason for our rejection is historical, and the story probably begins around 10,000 BC in the Fertile Crescent, a place in the Middle East that was a major birthplace of agriculture.
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Back then, our once-nomadic ancestors began to settle in the Crescent.
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And as they learned to farm crops and domesticate animals there, attitudes changed, rippling outwards towards Europe and the rest of the Western world.
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As farming took off, people might have spurned bugs as mere pests that destroyed their crops.
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Populations grew, and the West became urbanized, weakening connections with our foraging past.
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People simply forgot their bug-rich history.
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Today, for people not accustomed to entomophagy, bugs are just an irritant.
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They sting and bite and infest our food.
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We feel an "ick factor" associated with them and are disgusted by the prospect of cooking insects.
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Almost 2,000 insect species are turned into food, forming a big part of everyday diets for two billion people around the world.
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Countries in the tropics are the keenest consumers, because culturally, it's acceptable.
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Species in those regions are also large, diverse, and tend to congregate in groups or swarms that make them easy to harvest.
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Take Cambodia in Southeast Asia where huge tarantulas are gathered, fried, and sold in the marketplace.
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In southern Africa, the juicy mopane worm is a dietary staple, simmered in a spicy sauce or eaten dried and salted.
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And in Mexico, chopped jumiles are toasted with garlic, lemon, and salt.
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Bugs can be eaten whole to make up a meal or ground into flour, powder, and paste to add to food.
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But it's not all about taste.
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They're also healthy.
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In fact, scientists say entomophagy could be a cost-effective solution for developing countries that are food insecure.
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Insects can contain up to 80% protein, the body's vital building blocks, and are also high in energy-rich fat, fiber, and micronutrients like vitamins and minerals.
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Did you know that most edible insects contain the same amount or even more mineral iron than beef, making them a huge, untapped resource when you consider that iron deficiency is currently the most common nutritional problem in the world?
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The mealworm is another nutritious example.
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The yellow beetle larvae are native to America and easy to farm.
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They have a high vitamin content, loads of healthy minerals, and can contain up to 50% protein, almost as much as in an equivalent amount of beef.
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To cook, simply sauté in butter and salt or roast and drizzle with chocolate for a crunchy snack.
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What you have to overcome in "ick factor," you gain in nutrition and taste.
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Indeed, bugs can be delicious.
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Mealworms taste like roasted nuts.
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Locusts are similar to shrimp.
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Crickets, some people say, have an aroma of popcorn.
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Farming insects for food also has less environmental impact than livestock farms do because insects emit far less greenhouse gas and use up less space, water, and food.
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Socioeconomically, bug production could uplift people in developing countries since insect farms can be small scale, highly productive, and yet relatively inexpensive to keep.
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Insects can also be turned into more sustainable food for livestock and can be reared on organic waste, like vegetable peelings, that might otherwise just end up rotting in landfills.
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Feeling hungry yet?
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Faced with a plate of fried crickets, most people today would still recoil, imagining all those legs and feelers getting stuck between their teeth.
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But think of a lobster.
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It's pretty much just a giant insect with legs and feelers galore that was once regarded as an inferior, repulsive food.
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Now, lobster is a delicacy.
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Can the same paradigm shift happen for bugs?
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So, give it a try!
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Pop that insect into your mouth, and savor the crunch.
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背景与背景介绍
在这段视频中，Emma Bryce 讨论了人类饮食中对昆虫的接受度，揭示了我们历史上如何消费包括甲虫、毛虫和蚂蚱等昆虫的习惯。尽管昆虫营养丰富，成为不少地区饮食的一部分，但随着农业的发展，西方人对这些食物的看法发生了改变。尽管如今许多人对于吃昆虫感到恶心，但在世界上仍有数十亿人将其作为日常饮食的一部分，尤其是在热带地区。
日常交流的五个常用短语
- 吃虫子如何？ （How about eating bugs?）
- 它们含有丰富的蛋白质。 （They are rich in protein.）
- 文化上，我们是可以接受的。 （Culturally, it is acceptable.）
- 生产成本低，效益高。 （Low production cost, high efficiency.）
- 你觉得它们好吃吗？ （Do you think they taste good?）
逐步跟读指南
要有效提高英语发音和口语表达，可以使用以下步骤进行跟读练习：
- 观看与聆听： 在首次观看视频时，专注于内容和语音节奏，不用急于理解每一个单词。
- 逐句跟读： 再次播放视频，每听到一句话就暂停，然后尝试模仿发音。注意音调和语速，尽量做到音节清晰。
- 记录和比较： 可以将自己的声音录下来，与视频中的原声进行比较，听取差异并进行改进。
- 重复练习： 每周至少进行三次 shadowing 练习，选择视频中的不同段落，帮助在不同语境中提高口语流利度。
- 加入社交互动： 与他人分享你的练习成果，参与英语口语练习小组，提升自信心。
通过这样系统的练习，你将在提高英语发音、提升雅思口语练习能力和英语口语交流方面取得显著进步。同时，shadow speech 的方法将帮助你更加自如地表达自己的想法。
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。