跟读练习: The science of spiciness - Rose Eveleth - 通过YouTube学习英语口语
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Why does your mouth feel like it's on fire when you eat a spicy pepper?
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Why does your mouth feel like it's on fire when you eat a spicy pepper?
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And how do you soothe the burn?
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Why does wasabi make your eyes water?
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And how spicy is the spiciest spice?
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Let's back up a bit.
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First, what is spiciness?
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Even though we often say that something tastes spicy,
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it's not actually a taste,
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like sweet or salty or sour.
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Instead, what's really happening is that certain compounds in spicy foods activate the type of sensory neurons called polymodal nociceptors.
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You have these all over your body,
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including your mouth and nose.
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And they're the same receptors that are activated by extreme heat.
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So when you eat a chili pepper,
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your mouth feels like it's burning because your brain actually thinks it's burning.
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The opposite happens when you eat something with menthol in it.
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The cool, minty compound is activating your cold receptors.
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When these heat sensitive receptors are activated,
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your body thinks it's in contact with a dangerous heat source and reacts accordingly.
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This is why you start to sweat and your heart starts beating faster.
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The peppers have elicited the same fight or flight response with which your body reacts to most threats.
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But you may have noticed that not all spicy foods are spicy in the same way.
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And the difference lies in the types of compounds involved.
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The capsaicin and piperine found in black pepper and chili peppers are made up of larger,
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heavier molecules called alkylamides, and those mostly stay in your mouth.
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Mustard, horseradish, and wasabi are made up of smaller molecules called isothiocyanates that easily float up into your sinuses.
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This is why chili peppers burn your mouth and wasabi burns your nose.
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The standard measure of a food's spiciness is its rating on the Scoville scale,
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which measures how much its capsaicin content can be diluted before the heat is no longer detectable to humans.
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A sweet bell pepper gets zero Scoville heat units,
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while Tabasco sauce clocks in between 1200 and 2400 units.
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The race to create the hottest pepper is a constant battle,
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but two peppers generally come out on top.
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The Trinidad Moruga Scorpion and the Carolina Reaper.
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These peppers measure between 1.5 and 2 million Scoville heat units,
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which is about half the units found in pepper spray.
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So why would anyone want to eat something that causes such high levels of pain?
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Nobody really knows when or why humans started eating hot peppers.
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Archaeologists have found spices like mustard along with human artifacts dating as far back as 23,000 years ago,
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but they don't know whether the spices were used for food or medication or just decoration.
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More recently, a 6,000-year-old crockpot lined with charred fish and meat also contained mustard.
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One theory says that humans started adding spices to food to kill off bacteria,
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and some studies show that spice developed mostly in warmer climates,
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where microbes also happened to be more prevalent.
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But why we continue to subject ourselves to spicy food today is still a bit of a mystery.
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For some people, eating spicy food is like riding roller coasters.
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They enjoy the ensuing thrill even if the immediate sensation is unpleasant.
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Some studies have even shown
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that those who like to eat hot stuff are more likely to enjoy other adrenaline-rich activities like gambling.
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The taste for spicy food may even be genetic.
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And if you're thinking about training a bit to up your tolerance for spice, know this.
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According to some studies, the pain doesn't get any better.
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You just get tougher.
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In fact, researchers have found
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that people who like to eat spicy foods don't rate the burn any less painful than those who don't.
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They just seem to like the pain more.
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So torment your heat receptors all you want,
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but remember, when it comes to spicy food,
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you're going to get burned.
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Thank you.
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背景与背景
在这段关于辣味的科学视频中，演讲者罗丝·埃夫勒思深入探讨了辣味的本质和我们对辛辣食物的反应。虽然很多人常常会将某种食物称为“辛辣”，但实际上，辛辣并不仅仅是一种味觉。当我们吃到辣椒时，口腔中的痛感并不是真正的燃烧，而是神经元与特定化合物之间的反应。这段对话不仅阐释了辣味的科学原理，还引领我们探索人类为何会继续追求辣食的奥秘。
日常交流的五个常用短语
- 你的嘴为什么会像着火一样？ - 这是许多品尝辛辣食物时的常见反应。
- 怎样才能缓解辣味带来的刺激？ - 这是人们常询问的一个问题，尤其在享用辛辣食品后。
- 为什么吃芥末会让你的眼睛流泪？ - 辛辣刺激物对眼睛的影响让很多人感到好奇。
- 怎样评估食物的辣味？ - 皮炎斯衡量辣味的标准单位，可以帮助我们理解食物的辣度。
- 为什么人们仍然喜欢吃极其辛辣的食物？ - 这是一个关于人类饮食心理的深思问题。
逐步影子跟读指南
为了帮助你提高英语发音和口语练习，以下是针对这段视频的逐步影子跟读指南：
- 选择段落：从视频中选择你感兴趣的短段落，可以是对任何辛辣食物的描述。
- 缓慢倾听：首先，反复播放并仔细聆听选定的段落，注意发音和语调。
- 逐句模仿：暂停视频，每一小句后尝试跟读，模仿其语音语调，使你的英语呈现更自然。
- 录音比较：用你的手机录下跟读的声音，随后与视频中的原声进行对比，找出差距。
- 反复练习：多次重复以上步骤，逐渐提高你对辛辣食物相关话题的流利度，增强你对英语的自信。
通过这样的英语影子跟读方法，结合视频的内容，你将能够更好地理解和掌握与辛辣食物相关的对话。这样不仅提升了你的英语口语能力，还有助于你在实际生活中自信地运用这些短语。
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。