跟读练习: Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider - 通过视频学习英语口语
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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.
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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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本课的词汇与口语要点
这节 B1 级别的口语课以视频“Why Parmesan Cheese Is So Expensive”为素材。 视频中反复出现的词有：cheese, parmesan, milk, wheel, parmigiano。 这段视频共有 84 个句子、1059 个单词可供跟读。 讲话部分时长为 9:46。 说话人语速较慢，每分钟约 108 个词，你有足够的时间模仿每一个音。 82% 的单词属于英语最常用的 3,000 词，其余的词建议在练习前先学一下。
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 |
|---|---|---|
| parmesan 名词 | /ˈpɑːmɪˌzæn/ | 巴馬乾酪 /巴马干酪, 帕馬森起司 /帕马森起司 |
| bacterium 名词 | /bækˈtɪəɹ.ɪəm/ | 細菌 /细菌 |
| maturation 名词 | 成熟 | |
| stencil 名词 | /ˈstɛnsəl/ | 漏字版, 蠟紙 /蜡纸 |
| herb 名词 | /hɜːb/ | 香草 |
| monk 名词 | /mʌŋk/ | 和尚, 僧侶 /僧侣 |
| euro 名词 | /ˈjʊɹoʊ/ | 歐元 /欧元 |
| dairy 名词 | /ˈdɛə.ɹi/ | 乳製品 /乳制品 |
| curd 名词 | /kɜː(ɹ)d/ | 凝乳 |
| ferment 动词 | /fɚˈmɛnt/ | 發酵 /发酵 |
| latte 名词 | /ˈlɑ.teɪ/ | 拿鐵咖啡 /拿铁咖啡, 拿鐵 /拿铁 |
| gallon 名词 | /ˈɡælən/ | 加侖 /加仑 |
| restrict 动词 | /ɹɪˈstɹɪkt/ | 限制, 制限 |
| texture 名词 | /ˈtɛkst͡ʃə(ɹ)/ | 質地 /质地, 材質 /材质 |
| weigh 动词 | /weɪ/ | 稱重 /称重 |
视频中出现的短语动词
| 单词 | 释义 |
|---|---|
| find out 动词 | 找出, 查明 |
| kick out 动词 | 趕走 /赶走 |
| turn out 动词 | 原來 /原来 |
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 |
|---|---|
| “used to” used to + 动词 — 过去的习惯或状态，现在已不再如此 | used to tell · used to live |
| 被动语态 be + 过去分词 — 强调发生了什么，而不是谁做的 | be made · are produced · is made |
| 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 | has matured · have become |
| 定语从句 who / which + 从句 — 补充说明人或事物 | pounds, which means · stencil, which will |
需要注意的发音
说话人用了 4 次缩略和弱读形式，例如 they're, can't, isn't。请按听到的简短形式来说。
- “sh” 和 “zh” 音: designation /dɛzɪɡˈneɪʃən/, freshly /ˈfɹɛʃli/, indication /ɪndɪˈkeɪʃən/
- 长单词——注意重音位置: designation /dɛzɪɡˈneɪʃən/, oregano /əˈɹɛɡənoʊ/, bilateral /baɪˈlætəɹəl/, ingredient /ɪnˈɡɹiːdi.ənt/, consistency /kənˈsɪs.tən.si/
中文母语者容易读错的音：
- /v/ — 不要读成 /w/，上齿轻触下唇: flavor /ˈfleɪvə/, engrave /ɪnˈɡɹeɪv/
- 词尾辅音 — 要读清楚，后面不要加元音: pound /ˈpaʊ̯nd/, herb /hɜːb/, monk /mʌŋk/, curd /kɜː(ɹ)d/, ferment /fɚˈmɛnt/
- /r/ 和 /l/ 的区别: freshly /ˈfɹɛʃli/, bilateral /baɪˈlætəɹəl/
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。
- 用正常速度逐句跟读，每句重复到你的节奏与说话人一致为止。
- 录下自己的声音并与原声对比，特别注意 parmesan, bacterium, maturation 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。