跟读练习: The real reason cheese is yellow - 通过视频学习英语口语
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This is a story about a lie that we've been told our whole lives.
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It's a story about marketing, economics, science, and biology.
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And most importantly, it's about why a lot of cheese is orange.
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Cheesemaking basically starts here.
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I know, it seems like we're starting a little bit early on in the process, but hang in there with me.
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Animals like cows, buffalo, goats, sheep, they naturally eat grass, grass, which gives them the nutrients they need to produce milk, and that milk gets turned into cheese.
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That is one vascular udder, by the way.
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In the 12 and 1300s, sheep were often the main producers of milk, but the catch was that...
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A sheep can turn their grass intake into either wool or milk, but not the same amount of both, simultaneously.
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That's Paul Kinston, former president of the American Dairy Science Association and a multi-published author on the subject of cheese.
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right from undergraduate work, you know, and then through graduate school became my love, my first love.
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And talking about love, just hold on a second.
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And talking about love, if you love Vox content as much as Paul Loves Cheese and I Love French Fries, then you should know about our membership program.
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It's the best way to support our journalism and get some exclusive perks and pardon my eating while I explain this.
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I've been filming all day and haven't had a chance to have a snack.
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So, weeks of work go into the making of every Vox video.
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And that goes from mother.
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Weeks of work go into the making of every Vox video.
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And that includes things like writing, scripting, animating, editing, filming, talking to experts like Paul, fact-checking everything.
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All that takes...
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All of that takes a lot of time and effort.
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And support from our members makes all that time and effort possible.
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So if you want to ensure that videos like the ones that we make keep getting made on the internet, the best way that you can do that is by joining our membership program.
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So if that's something that speaks to you, go to vox.com slash memberships and join today.
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Now, back to the video.
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Switching the milk used for cheese from this to this had a profound effect on people's perception of cheese.
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All because of something in the grass.
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Beta-carotene.
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Beta-carotene is a complex compound that creates color.
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It's what gives carrots and apricots and sweet potatoes their signature orange.
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Grass when it's lush and green and in season, contains beta-carotene.
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When sheep process the beta-carotene in grass, it doesn't make its way into the milk.
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Therefore sheep cheese is pretty much always naturally white.
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In the cow it's a different metabolic pathway.
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Beta-carotene goes into the cow, passes into the milk, is part of the fat in milk, and then gets concentrated in the cheese,
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and that's what gives cow's milk cheese its yellow color.
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Cheese made in sort of the spring, early summer always has been recognized as really yellow, which it is, and also higher in quality.
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I mean, it was always revered.
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Because of that, people really wanted yellow cheese.
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But cheesemakers, they wanted to make money.
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And the second change in terms of marketing that happened that became really important, cow's milk forms cream easily.
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So cheese makers figured out pretty quickly that they could skim off some cream before making cheese to make butter.
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Butter had a better price in the marketplace.
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But the problem with the cheese was with less cream, there's less beta carotene carrying over because it's in the butter and so it didn't look as good.
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Farmers were ending up with yellow butter and pale cheese, but they realized
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that they could scam the system by dying the cheese to look like it was full of that beta carotene filled fat.
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So that begins to happen in the 1400s, 1500s and they used things like saffron or marigold or,
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believe it or not, carrot juice.
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But everything changed once these bad boys hit the market.
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The annatto seed.
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The seed comes from this shrub that grows in South America.
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The Dutch, who followed in the wake of the Spanish colonizers as traders, learned about annatto and they saw a market.
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So in the 1600s, they began to export annatto from South America to Europe.
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Because there aren't a lot of really good colorants available and Europe is getting very wealthy and they like colorful things.
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And so it didn't take long for cheesemakers to realize they could replace these expensive colorants like saffron
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or marigold or carrot juice, because they're not very intense.
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And annatto was superior and it was cheap
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and cheeses then began to be either surface applied with annatto like the dutch did for gouda
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or it was added to the milk to make english hard-pressed cheeses like cheshire and cheddar
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look like they were from rich spring milk you know full of beta carotene so the coloring was
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for marketing and this then becomes the tradition over centuries this is the way you know real cheese is made.
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And that's why today you still get cheeses that look like this.
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With factory farming, cows aren't as grass-fed as they used to be.
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Their diets tend to include a lot more corn and soy.
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But because we've been used to centuries of saturated colors of cheese, none of that really matters when it comes to marketing.
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We still expect our cheddar to maintain a golden hue, and you can still thank annatto for that.
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Annatto is used all over food too, often making its way into many other cheese-adjacent snacks all of which carry on that long orange legacy.
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But if you go to your local grocery store, you'll see that the cheese is varied.
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Take this cheddar, for instance.
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There's the yellow dyed cheddar that we expect, and then there's the undyed white cheddar.
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But if you go to your local cheesemonger, you might be able to find the perfect in-between, grass-fed cheddar cheese that's naturally tinted with beta-carotene,
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which, when you prefer, is up to your own taste and expectations.
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I grew up with white Vermont cheddar as a kid.
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I prefer raw milk cheddar, by the way.
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I live, you know, right down the road from a wonderful raw milk cheddar cheese maker.
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My kids grew up on it.
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It's pricey, but boy, it's good.
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And it's not colored.
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本课的词汇与口语要点
这节 B2 级别的口语课以视频“The real reason cheese is yellow”为素材。 视频中反复出现的词有：cheese, milk, carotene, cheddar, beta。 这段视频共有 78 个句子、1093 个单词可供跟读。 讲话部分时长为 6:28。 说话人语速自然，每分钟约 169 个词，接近日常对话。 只有 80% 的单词属于英语最常用的 3,000 词，词汇难度较高。
视频中的重点词汇
视频中最难的 15 个单词，附发音和释义：
| 单词 | 发音 | 释义 |
|---|---|---|
| carotene 名词 | /ˈkæɹ.əˌtin/ | 胡蘿蔔素 /胡萝卜素 |
| sheep 名词 | /ˈʃiːp/ | мянён, ён |
| carrot 名词 | /ˈkæɹət/ | хуонлуәбу, 紅菜頭 /红菜头 |
| marigold 名词 | /ˈmæɹ.ɪˌɡoʊld/ | 金盞草 /金盏草, 萬壽菊 /万寿菊 |
| saffron 名词 | /ˈsæfɹən/ | 番紅花 /番红花, 藏紅花 /藏红花 |
| snack 名词 | /snæk/ | 零食, 小吃 |
| cow 名词 | /kaʊ/ | 牛母, 母牛 |
| animate 形容词 | /ˈæn.ə.mət/ | 活的, 有生命的 |
| apricot 名词 | /ˈeɪ.pɹɪ.kɑt/ | 杏, 杏子 |
| cheesemaking 名词 | 干酪制造 | |
| revere 动词 | /ɹɪˈvɪə(ɹ)/ | 敬畏 |
| vascular 形容词 | /ˈvæskjələ/ | 脉管的, 导管的 |
| nutrient 名词 | /ˈnuː.tɹi.ənt/ | 養分 /养分, 營養素 /营养素 |
| saturated 形容词 | 飽和 /饱和 | |
| trader 名词 | /ˈtɹeɪdɚ/ | 商人 |
视频中出现的短语动词
| 单词 | 释义 |
|---|---|
| figure out 动词 | 弄清楚 |
视频中的语法
说话人最常用的结构，并附上视频中的原话：
| 结构 | 视频中的用法 |
|---|---|
| 被动语态 be + 过去分词 — 强调发生了什么，而不是谁做的 | we've been told · has been recognized · was always revered |
| 现在完成时 have/has + 过去分词 — 过去发生但与现在仍有关联的事 | we've been told · haven't had · has been recognized |
需要注意的发音
说话人用了 12 次缩略和弱读形式，例如 aren't, didn't, we've。请按听到的简短形式来说。
- “sh” 和 “zh” 音: sheep /ˈʃiːp/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, perception /pɚˈsɛpʃ(ə)n/
- 长单词——注意重音位置: metabolic /mɛtəˈbɒlɪk/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, simultaneously /ˌsaɪmlˈteɪnɪəsli/
中文母语者容易读错的音：
- /v/ — 不要读成 /w/，上齿轻触下唇: revere /ɹɪˈvɪə(ɹ)/, vascular /ˈvæskjələ/
- 词尾辅音 — 要读清楚，后面不要加元音: sheep /ˈʃiːp/, carrot /ˈkæɹət/, marigold /ˈmæɹ.ɪˌɡoʊld/, snack /snæk/, animate /ˈæn.ə.mət/
- /r/ 和 /l/ 的区别: marigold /ˈmæɹ.ɪˌɡoʊld/, colorful /ˈkʌl.əɹ.fl̩/, importantly /ɪmˈpɔɹ.tənt.li/
如何用这段视频练习
- 先完整听一遍视频，不要开口，记下不认识的单词。
- 先用 0.75 倍速逐句跟读，熟练之后再回到正常速度。
- 录下自己的声音并与原声对比，特别注意 carotene, sheep, carrot 这类单词。
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。