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Celebridades
Transcripción
00:00Good afternoon teacher
00:02Welcome
00:03Welcome there, how was your day?
00:05Did you study today? Did you work? Tell me
00:10How was your day today?
00:12I tried to listen to my videos in English
00:17and understand all
00:24Did you watch any interesting movie or only videos about a particular topic?
00:29What kind of videos did you watch?
00:33I see some videos in really short
00:38and three chapters of a series
00:45Okay, what series did you watch?
00:49Was it about fantasy, crime, politics?
00:53There are many series these days to choose from
00:56It's about...
01:00Istanbul
01:04The name is Richardson
01:08It's in English...
01:10Britannic
01:12So what?
01:14It's in Britannic accent
01:16No, in British
01:18British English
01:20Not Britain
01:21Britain is a region
01:22British is a language
01:24You know?
01:25Yep
01:26The accent
01:27The accent
01:28Well most of all
01:29British English
01:30Exxon
01:31Brigade
01:32So that's the point
01:33Okay, that's good
01:34Fantastic
01:35Well in this case remember
01:36Did you write anything about what you want?
01:38Anything related about what you want?
01:40Um...
01:42In the first couple of years
01:45But after I only believe and try to make an idea or summarize in my mind
01:57No, you have to write
01:58You know?
01:59You have to have a diary
02:01You must have a diary
02:02You need to have a notebook
02:04Where you can actually write
02:06That's what we discussed the other day
02:09That you need to make your learning from passive to active
02:13You know?
02:14And the way to have an active learning in English is through writing
02:20Reading and writing, reading and writing
02:22And so it's with watching movies
02:24If you watch a movie, a documentary or a series
02:27It's important that you write about it
02:29That's the way
02:31That's the way in which you are going to improve
02:33If you don't interact with your English
02:35If you don't use your English
02:37Then it's going to be really difficult
02:39So that's...
02:41Of course you can learn, you know?
02:43But at a slower pace
02:45You know?
02:46It will take you more time, more years
02:48So you need to write everyday
02:50If you want to improve in a short period of time
02:54At least in 6 months or in a year
02:56You know?
02:57Which is...
02:58Which is what the publicity these days
03:00Of different schools
03:02Actually communicates
03:04Or actually propose to the students
03:07Learn English in 3 months
03:08Learn English in 6 months
03:10Without grammar
03:11Without writing
03:12Without speaking
03:13How are you supposed to learn?
03:15You know?
03:16Well, the idea is that you...
03:19That you are committed
03:22That you are constant in your learning process
03:25So that you can improve a lot better
03:29If you repeat the patterns
03:31And the strategies
03:32That you need in your language
03:34You know?
03:35So that's...
03:36That's necessary
03:38So let's see what we have here
03:41Okay
03:42So yesterday we were reading this...
03:44Caros
03:45Good evening
03:46Welcome
03:47Today
03:48Yeah
03:49Here we were reading these...
03:50Dishes
03:51Bird's nest soup
03:52Surstamingraden
03:53And Scamolus
03:54So
03:55Arely
03:56Do you remember
03:57What was the...
03:58What was the first dish about?
04:00What were the ingredients?
04:01And what it contained?
04:03Um...
04:04The first is...
04:05Beard's nest soup
04:06And the principal ingredient is...
04:07Saliva
04:08Oh...
04:09The birds?
04:10Do you remember anything else about this food?
04:11Do you remember what it was from?
04:12Yes
04:13It is from China
04:30It's from China
04:34Mm-hmm
04:35It is from...
04:36It is from China
04:40It is from China, excellent, very good. So that we have, so we have Surstam in Groton and we have the Escamoles and that's the point. Let's review a little bit. Jose, good evening. Can you hear me, Jose? How are you?
04:54Good evening, everyone. Welcome, excellent, very good. So here we have a reading, Jose, about traditional dishes from different countries, different places. So could you please help us to read the first one so that we can remember a little bit about the context that we were discussing yesterday? Can you read the first one that says, Burst Ness Soup, please. Go ahead.
05:22Let's do it.
05:28Uh, the meat, the meat putter.
05:34Um, uh, Burst Ness Soup.
05:37Main ingredient.
05:39Burst Ness Soup.
05:42Ah, okay, thanks.
05:45Burst Ness Soup.
05:47Main ingredient. Burst Aligo.
05:49Saliva.
05:50The soup is made from the bird's nest from the coastal caves in China. The nest is primarily made from the siloes of the birds who live in the cave.
06:10This delicacy is topical and representative of China. That is what the information for the Beijing Olympic Stadium in 2008. Remember? It is also extremely expensive.
06:28Full as $2,000 per kilogram.
06:31Uh-huh, excellent, very good. So we have this strange, uh, soup here. So have you seen anything similar, Jose, anything similar that you have seen in your life that could resemble this, uh, eccentric dish in particular? Have you seen anything like that before? Or something that you may know from another country, that they actually have a
06:56that they actually has a strange dish in their, in their gastronomy? What do you think?
07:03Um, similar, uh, no teacher, uh, eccentric, uh, food? Yes. Uh, I, I hear in the China, uh, and Taiwan, I believe. Uh-huh. I hear, uh, about, uh, the, uh, food with insects, for example.
07:31All day. Oh, yeah, that's very famous, right? In those countries, like in China, and, uh, Taiwan, in Hong Kong, you know, they actually have a very strange diet that it's, that it actually contains, uh, uh, a lot of insects, you know?
07:51Yes, teacher, in this part of Asia, the food is extravagant. It is eccentric.
07:58Mm-hmm. Mm-hmm.
08:01Mm-hmm. For example, um, I care about, uh, uh, uh, the food with cockroach. Mm-hmm.
08:13Mm-hmm. In, in this part, in some part of China. Oh, in some part of China. What's the name of that dish? Sorry.
08:23Um, is. Um, Podcasts, or over—grotchet.
08:28Mm-hmm.
08:28Uh, can you write it? Uh, can you write it in the chat, so that we can read? Beause, uh,
08:36I don't understand, the, uh, the spelling. So could you, could you write it please, so that we can investigate...
08:44so that we can investigate a little bit more about that dish, if you don't mind.
08:53Nathalie, good evening, welcome to class. Here we are, here we continue discussing
08:59the aspects about the food. Can you hear me well?
09:05Yes, teacher, I hear you.
09:09Excellent, very good. So there we are.
09:10Mmm, so Jose was saying that there is another similar dish in China,
09:19that, well actually in China you can find a wide variety of different aspects in their gastronomy,
09:24you know, different dishes that seem to be really eccentric, and for some reason people like to
09:31to eat that kind of food, you know. So Nathalie, what do you think that, about that, what do you think
09:35that is the main reason for which people in China actually consume a lot of eccentric dishes, you
09:43know. I mean, they can eat from bat to this soup, which is very strange, I may say, that is bird's
09:50nest soup, and they also eat this kind of armadillo thing, you know, that actually it was involved in
09:57the, in the COVID-19 pandemic, you know, pandemic issue. So, what is like the fascination, what is
10:05like the motive that actually Chinese people or Chinese society develops to consume these kind of
10:13strange animals? If I'm not mistaken, they also eat crocodiles, and all types of fish, and rats, and
10:22dogs, you know, and yama meat, and different types of eccentric animals. So what do you think that occurs in
10:30China? Well, I think it's because the more extravagant the dishes can lead to people think you have more
10:42status and power, and also money, and maybe some dishes like they are traditional, and they have the
10:53culture that they say the stop type of dishes could help them to look younger. Okay, yeah, that's true, you
11:03know, that's true. A lot of different beliefs that actually Chinese people have is that these type of
11:10foods actually make you feel younger, and not only that, but they also make you look younger, you know,
11:17so that's really strange, and that actually comes from a motivation from the human being that they
11:22actually want to look younger, and they want to preserve their appearance for a longer, you know,
11:30for a longer time. So what's your opinion about that, Nathalie? In your personal opinion,
11:37would you like to preserve yourself as a young woman, or you are fine with the idea of getting older?
11:44What do you think?
11:45Well, I think I would like to preserve myself young, but I will not do something very
11:56extreme, like, I don't know, eat extravagant dishes all the day, so I can be young.
12:03Okay, I will try to do small things, but know something like that.
12:08Okay, I understand. So do you think that actually eccentric food helps you to stay younger? Do you believe
12:19in that, personally?
12:23Yes, I think sometimes food has certain ingredients that help.
12:32Okay, excellent, very good. So could it be because the food eats a lot fresher
12:37than the young food that we usually eat? What do you think?
12:44Yes, and sometimes it's more natural, so I think that could help.
12:52That could help what, sorry?
12:55That could help that the food is more natural, like the Japanese food that we talked about yesterday,
13:01they tend to, those extravagant dishes to make them more natural, I think.
13:08Okay, yes, you know, I think it's because they use natural ingredients, you know, they don't add
13:13too much additives or seasonings to their food, so it's like their food is always fresh, you know,
13:20and I think that's one of the main reasons for which their gastronomy is an example for different
13:26societies around the world. Even here in Mexico that we are really accustomed to using oils and
13:31to make our food mostly completely grilled and unroasted, but somehow in China or in Japan they actually
13:42have very fresh ingredients and many fresh dishes, so for them it's like a tradition, you know, and
13:50many other cultures try to copy that model, but for some reason it hasn't worked the same way as it has
13:58in Japan or in China, you know, for example here we also have Chinese food, we do have Japanese food,
14:04and we even have Korean food, but for some reason we do not have the same results, I mean the obesity,
14:11the obesity index are increasing year by year, you know, I mean the president actually followed
14:19this strategy to remove the cartoony characters from the envelopes of the chief's envelopes and
14:28cookies and so on, you know, so as to avoid that children could actually become engaged or attracted
14:36by these products, you know, but for some reason we continue struggling with this problem, you know,
14:42we continue being obese, we have one of the higher rates in diabetes as well here in our country,
14:52so it's a big problem, you know, it's a big problem, I think it's because we used to eat a lot of young
15:00food that actually comes from the United States, you know, from the United States, from Europe, all of that,
15:06uh, how can we call it, like that gastronomical propaganda, you know, I don't know, that could be
15:15one of the main reasons for which we cannot overcome that problem, even though we're constantly trying
15:23it, you know, so that's, that's the point, we're going to discuss a little bit more about that, remember
15:29that there is a documentary called Super Size Me, Carlos, do you remember that documentary, did you watch it
15:35at some point, it's about a guy that for an entire month, he only eats McDonald's hamburgers, have you seen it?
15:46I think so, I don't remember a lot, but yeah, he eat only McDonald's.
15:55Well that's a very interesting documentary, Alondra, did you watch it?
16:05Hi teacher, will you please?
16:06Hello, good evening, sorry, oh yes, I mean, um, uh, like, uh, we, we are talking about the
16:12diets and the gastronomy, you know, and there is a documentary on YouTube, if I'm not mistaken,
16:19which is called Super Size Me, and Super Size Me, it's about a guy, a man, you know, an ordinary man,
16:27that actually, um, takes the challenge of eating only McDonald's hamburgers for an entire month,
16:36you know, I mean, not only hamburgers, but you know, the usual diet, the usual menu that McDonald's
16:41offers you, from breakfast to lunch and, uh, therefore dinner, um, so he starts eating all of that
16:51menu for a single month, and he experiences a lot of, uh, difficulties to, to breathe, uh, to,
16:59he becomes, uh, uh, a little bit of, uh, a diabetes patient, you know, he starts getting some symptoms
17:07about, about diabetes, you know, and, um, and hypertension and all that, you know, so it's, uh,
17:15he faces a lot of different consequences, uh, just because of, for eating McDonald's hamburgers,
17:23did you watch that documentary, or have you heard about it?
17:33Can you hear me?
17:34No?
17:41Okay.
17:42Well, in this case, we have Sustam and Groton and Escamoles, so we have, uh, we already read that one,
17:49so we're gonna read, uh, Fugu.
17:51So, main ingredient, puffer fish.
17:54So, let's pay attention to the pronunciation.
17:57Are you brave enough to eat a dish that could easily kill you?
18:00This is a dangerous delicacy in Japan.
18:04Where more than 20 people have died eating this dish since 2000.
18:09So, that's the pronunciation.
18:10One more time.
18:12Fugu, main ingredient, puffer fish.
18:15Are you brave enough to eat a dish that could easily kill you?
18:19This is a dangerous delicacy in Japan.
18:22Where more than 20 people have died eating this dish since 2000.
18:29Right?
18:29So, that's the point.
18:30So, Nathalie, read this one more time, please, and try to follow the correct pronunciation.
18:38Fugu, main ingredient, puffer fish.
18:41Are you brave enough to eat a dish that could easily kill you?
18:46This is a dangerous delicacy in Japan.
18:49Where more than 20 people have died eating this dish since 2000.
18:57Excellent, bring it since 2000, right?
18:59So, that's the point.
19:01So, do you know what a puffer fish is?
19:07Uh, the one that's drawn and I don't know how to say like has, uh, what?
19:16Oh, spikes, yes, spikes.
19:21Yeah, that's the one, you know, that actually inflates itself.
19:24Uh, it, it swallens itself, you know, to a point where it actually all of its spikes come out.
19:32And it's, uh, quite of a dangerous species, you know.
19:34If I'm not mistaken, if you are punctured by one of those spikes, uh, it could be deadly, you know,
19:40because it contains poison or something like that.
19:42I don't remember exactly.
19:44But, uh, yeah.
19:45Well, in this case, it's a delicacy that is usually sold in Japan.
19:50If I'm not mistaken, it's the one that we have on the third picture from left to right.
19:54You know, this is the one, the root, the blue one.
19:56That's, uh, that's the fugu, the puffer fish.
20:00Actually, we're gonna watch a video, an English video, to see how it is made.
20:06And, uh, well, what, uh, why people actually, why do people actually eat that, uh, dish, you know.
20:14So, let's, let's, uh, check out a little bit, fugu, puffer fish, how it is made.
20:25So, we're gonna save this one.
20:27Let me see, where are we?
20:29How to prepare the deadly puffer fish, as shown by Wusei J.F. Rikizo Okamoto, in Tokyo.
20:38So, we're gonna, we're gonna watch a video here, so as to be able to, uh, compare the situation,
20:45and to be able to discuss a little bit more.
20:50Give me one second.
20:51Give me one second.
20:53So, I save this one, and, okay.
21:00And, it's perfect.
21:10Just let me change the audio here.
21:12Here we go.
21:21And, we are going to change the screen here.
21:26That's good.
21:27Excellent.
21:28Here we go.
21:29But, the marine world has other, more exotic delicacies in store, known to...
21:41hardly anyone in the west.
21:55For example, the fugu, the poisonous puffer fish, of which there are about 100 species worldwide.
22:02You need a license to sell puffer fish in Japan.
22:05But, as a buyer, you need one, too.
22:07You need one, too.
22:09You need one, too.
22:11Okizo Okamoto has a fugu restaurant, and, of course, a license.
22:14He's not here to buy the increasingly popular non-toxic farmed fugu, which can be recognized by its shorter fins.
22:23Nor is he interested in the smaller fugu species, caught in the wild from Japanese waters.
22:32This true connoisseur is only looking for one thing, toxic wild fugu, as fresh as possible.
22:40And, that means, Tora fugu, tiger puffer fish, the Kobe beef of fugu cuisine.
22:58A single specimen of this species, which is only found in the sea of Japan, may well cost 100 euros.
23:19One of Tokyo's historic districts is located around Asakusa Temple.
23:33Most wild fugu restaurants are to be found here.
23:37There are about 3,000 restaurants specializing in fugu in Tokyo today.
23:42From the outside, they're usually easy to recognize, and they're always highly specialized.
23:49One of them is Rikizo Okamoto's restaurant, where sometimes even prime ministers drop by.
23:58Uosei is its name, the pure fish place.
24:02You also need a license to prepare fugu.
24:06The poison in fugu is tetrodotoxin.
24:09It's 1,000 times more potent than cyanide, and there is no antidote.
24:14The poison paralyzes its victims, but leaves them fully conscious.
24:20Proper preparation is critical.
24:22The skin and entrails of the fish are poisonous, and they must not contaminate the non-toxic meat on the mussels.
24:29High concentrations of highly poisonous tetrodotoxin are found in the innards, especially the liver and ovaries.
24:46Special disposal is necessary.
24:59A seasoned fugu chef like Okamoto-san takes about 10 minutes to neatly gut a torah fugu.
25:10Most commonly, the fish is cut into thin slices and eaten raw as sashimi.
25:15In fact, the taste of unprepared puffer fish is unspectacular, rather bland.
25:22The Uosei restaurant exclusively serves its guest fugu captured in the wild.
25:27In small doses, the poison of the fugu fish triggers numbness in the mouth and is intoxicating.
25:37But here, they do not cater for guests who might be eager to try out tiny doses of this poison.
25:43Here are in delicious appearances.
25:51What we serve here is one hundred percent non-toxic.
25:55if we break this law we're ruined a real fugu meal consists of at least six
26:06courses this ultimate in gourmet pleasures is mainly enjoyed in Japan
26:16when there is something to celebrate nowadays the chances of being poisoned
26:21at a fugu restaurant are practically zero thanks to the high demands placed on the
26:26chefs 50 years ago more than 100 Japanese died each year of fugu poisoning
26:43today there are just three a year all victims of unlicensed amateur and
26:48recreational cooks I'm not afraid at all I had fugu as a child and it always tasted very good to me
27:03wild fugu is a delicacy still eaten in Japan despite earthquakes tsunamis and nuclear disasters Rikizo
27:16Okamoto will not run out of work and in the future too it's likely to remain quite exhausting
27:23guests will come back to enjoy the deadly delicacy even if it's not cheap at 150 euros per person and more
27:38oh my god so there we have it right so it's deadly it's expensive it's dangerous to eat it but still
27:55people love it for them it's like pozole you know for them it's like pozole that what pozole is for
28:02us in Mexico that's that's fugu for them you know so that that seems rather strange so what do you
28:12think about this video who said would you actually dare to try this dish what did you understand do
28:18you have any questions about the vocabulary that that you hear in the videos tell me what are your
28:24conclusions based on this video
28:31jose you there
28:37so carlos what about you what are your conclusions in this video what did you understand
28:52i think it's a really good dish or disharm fish because i i know that the inches of the the fish
29:08are half veneno but i want i just wanted to try that fish i don't know why but i would just want to try
29:22it looks dangerous you know like for example here we have let me see where is it um right here
29:30i mean there are there are very uh thin slices of these uh fish that actually it looks like something
29:38very easy to eat you know like like those those slices that the chef is uh arranging on the dish but
29:48it actually looks like a flower you know it's it's very artistic so we can see that yeah that this
29:54looks very interesting but yeah that's uh that's the point that uh it could be deadly it's rather
30:00expensive a lot of people like to consume it but with the risk that uh well it actually
30:08it could be deadly if i'm not mistaken at the end of the video they even mentioned that there are some
30:13people who have died of eating this dish and i assume that many of these people are not only japanese
30:20but also foreigners you know people that actually come from another country from china from sweden from
30:26australia from europe from spain you know and or even from latin america despite that we're a little bit
30:36uh farther from japan than than europe but a lot of people are so curious about trying eccentric foods
30:44and uh but well that's that's a risk you know in this case this man the man that is talking here
30:52he says that he has eaten fugu since he was a child and uh he didn't even experience a problem with it
31:01but uh well i mean that's their culture it's like um i assume it's like for other tourists that
31:08ones that they have come to mexico ones that they have visited mexico they try the food and somehow
31:14they feel a little bit bad of their stomach or something like that you know that that usually occurs
31:20because of the change you know that one may not be uh used to a certain type of food or sometimes it's
31:28too spicy or too sour but uh i imagine that for native people that's not a problem you know for
31:35example here we don't have any issues with the tacos or with the pozole or with any other foods and for
31:42some tourists they they um don't get accustomed that easily to them so that's the point alondra what
31:49about you what are your conclusions what did you understand from this video
32:07do you have your microphone on because i think that yes sorry i don't know what happened but um it's
32:15very interesting uh how people can afford that king of food and that it can be dangerous for to the their
32:28health and that they have to be very careful in each preparation so that's true you know if i'm
32:41mistaken there's a similar dish in china where they actually use i don't remember what it was exactly
32:48i don't remember if they actually made a ray you know a ray is like a kind of a fish but um
32:58but with some kind of a wings on its side and uh it contains poison and if i'm not mistaken the chef has
33:06to be very careful because if a single drop of poison falls into the dish it could be very deadly you know
33:16so it's it's uh it's a risk you know it's really dangerous
33:23it's really dangerous but still people like to to live these experiences
33:28so what do you think that that people actually like to to risk their lives so as to try these uh
33:36these foods alondra what's your opinion about that
33:43like what's what's uh you know what's what's the deal you know what's the the reward of uh of actually
33:50trying these dishes because as far as i know nobody receives like a prize or money for trying these and
33:57or risking their lives to try these dishes so what do you think is the main reason for which people
34:02like these kind of uh adrenaline boost
34:08uh they eat uh this um food because is your um
34:17uh are the custom but i think it's not right to risk you mean like the traditions
34:29yes yeah like a tradition but i think it's not right to risk your life or health to eat a tip to the fish type
34:40okay excellent very good so what about you in your personal experience would you actually try this food
34:51at some point for example if you if you had the chance to travel to japan uh would you would you
34:58like to try this would you dare to live this experience
35:12you know with your friends
35:16but i will eat some things but not everything
35:20okay so now what do you mean that you would actually eat a little bit of uh would you try it or not
35:29no no no it's too risky right it's too dangerous yes that's the point right excellent very good so
35:37they would have uh adeli what about you what were your conclusions about this video
35:42uh would you go up for it uh would you give it a try or or not what what do you think
35:48um it's an interesting dish for the region and how dangerous it and
36:03it's amazing how the people love it and including they know it's dangerous they really pay for for it
36:18yeah that's true i mean here we are uh like for example sometimes people
36:47simply do it because they like to show off you know they like to show up like to show off it's
36:52like to pretend in front of their friends in front of their families and now with the social
36:57networks that you can actually record with yourself and all of the experiences that you're living
37:02and to share them instantly to your whatsapp or to your instagram or so on sometimes people feel
37:08attracted to try these experiences uh simply uh for uh having the chance to share these online you know like to
37:18with the purpose of uh getting this kind of acceptance from society despite the fact that they may be
37:25actually risking their lives to a point that may be uh deadly for their own lives you know so that's
37:32a lot that's like the general perspective
37:34so Natalie what about you what do you think about this video what's uh
37:47what are your conclusions would you try this dish or or not uh would you try it if you went to with your
37:56friends to japan would you give it a chance because sometimes our perception changes depending on if we
38:05are uh ourselves in our own compared to when we are with our friends you know because when we are with
38:13friends we tend to be a lot braver you know we tend to be a lot more uh daring to try new experiences
38:21what about you what do you think would you give it a try what are your conclusions about this video
38:28no i wouldn't try it i think japan has other dishes that are better and more secure
38:35and this one it's also really expensive it's very expensive right like 150 euros for dish
38:43do you think what about the flavor well how do you imagine the flavor could it be similar to fish to
38:49chicken uh or it's it's it would be a completely different flavor how do you imagine the flavor of this dish
39:01i think uh it could be like fish but uh bitter like sour okay excellent very good so that we have you
39:14know that we have here about uh well this discussion here that we are seeing about how uh well how dangerous
39:25it could be to try to try one of these dishes right so there we have the next one is copy luwak
39:34that says main ingredient coffee beans uh so natalie can you read the next one please
39:39let me see if i'm sharing the screen yes yes i am yes go ahead please coffee luwa main ingredient coffee beans
39:50what makes these beans so exclusive they come from a fermentation process in the pieces
39:57poop of civets a type of wildcat in indonesia this gives a distinct elegant taste
40:05boost of approximately 700 us per kilogram
40:15okay excellent very good so this one it's a lot more stranger yeah lots a lot more strange than usual
40:23than you would actually try or than you would actually see so what's the matter here you know so in this
40:30case it says in this case it says what makes these beans so exclusive they come from a fermentation
40:35process in the visas poo of civets a type of wild cats in indonesia this gives a distinct elegant taste
40:45but of approximately 700 dollars per kilogram so that's really expensive uh considering what it is you know
40:52i mean it's uh i don't know i mean i i i wouldn't even consider this as a food you know i mean that's really
41:00strange so there we have uh the next one kazu marzu you know the next one it's uh the last one and the
41:08last uh eccentric dish that we have here so adele can you read the last one please yes kazu marzu main
41:20ingredient ingredient sheep mille cheese cheese cheese cheese is exclusive to sardine sardine sardine in italy
41:31sardinia to sardinia in italy in italy in italy and it's made from extremely fermenting sheep's mille cheese
41:42the cheese the cheese contains the cheese the cheese contains the living thing makers from the eggs of
41:48the cheese cheese fields please uh sorry well one more time one more time kazu marzu main ingredient
42:00sheep milk cheese this cheese is exclusive to sardinia in italy and is made from an extremely fermented
42:08sheep's milk cheese the cheese the cheese contains live insects maggots from the eggs of cheese flies
42:16so one more time i really please try to read a at a good pace you know good intonation there
42:24chase to marshal mining green sheep milk cheese this chip is exclusive to sardinia in italy
42:34sardinia sardinia sorry sardinia in italy you know like milan like torino you know rome there are many
42:43beautiful cities in italy in italy and it's made from extremely fermenting sheep's mille cheese the cheese
42:55contains contains the insects maggots from the eggs of cheese flies
43:03excellent very good so what about this dish uh what did you understand did you ever
43:09hear anything about it and what do you think about this one
43:12oh um um it's a strange cheese it have a from insects
43:28it sounds it's difficult to make and maybe a little bad for people to other countries because
43:46if they don't eat in
43:49in in other time it maybe it's bad for me
43:59bad for them right bad for them that's object pronoun there excellent very good
44:07so based on this reading we're gonna have an activity here an activity here that's uh you need
44:12to write a conclusion for each each one of the six dishes that were mentioned here so we're gonna
44:20write that in our grad subgroup write a conclusion based on the information that you read from these dishes
44:29how eccentric how eccentric how eccentric it is how eccentric did they seem to you
44:45and so let's check it out let me see
44:53eccentric okay that's double sorry how eccentric did they seem to you and
44:59if you would try them for any reason
45:13so that's the uh that's the point you know that's the point on this activity that you have
45:19for homework and then we have use the internet to investigate these other strange dishes where
45:27do they come from what is our strange ingredients
45:30balut snake wine snake wine rocky mountain oysters
45:35sanachi and hakari right so we're gonna we're gonna discuss about those dishes tomorrow too you
45:42know to see what they are they're all about and what are the ingredients that they actually contain
45:47you know there are so many strange dishes that of course they belong to a culture they belong to a
45:52certain uh um pattern of traditions that actually those traditions have lived in different countries
46:00for many and many years and that actually people embrace those traditions because it's part of their
46:06process of growth you know that those are customs traditions and manners that have been heritaged
46:13from their parents and their families so are you how are you supposed to question that you know i mean
46:20it's like for example in our case with pozole or with tacos i mean it's part of our culture it's part of
46:27uh of our life story and our identity as a country uh we have tried uh tacos or pozole or many other uh or
46:38quesadillas and so on with our parents for so many times for so many years and uh and it's right it's kind
46:47of difficult to try to quit to to those traditional aspects that actually belong in in deep roots of our
46:56our gastronomy you know so that's that's the point so then we have a brainstorm activity food and my
47:02habits what words do you know from these categories complete the spaces with all the words that you
47:07know so here's a vocabulary activity so food and dishes really give me five foot five dishes that you
47:15remember so as to complete these categories so let's make it a dynamic give me five foods
47:21um sushi okay that's sushi what else and spaghetti spaghetti those are like the most common ones you know try to
47:37give me two give me more what else dumplings dumplings dumplings what's that oh it's um
47:52i don't know how i can eat it i don't need it i don't know how we saw i see in some videos oh no but
48:10you you have you if you spell the word you need to say you need to know how to how to spell it
48:16you know give me give me another dish sushi spaghetti you need to give me five
48:30you need three more
48:33come on
48:42um
48:45um
48:52um
48:54um
49:08um
49:12um
49:14What else?
49:30Um...
49:32tamales
49:38You need one more
49:40Come on, there are many dishes, you need to give me five
49:42I'm doing empanadas
49:44I don't know how it is
49:46Empanada, okay, that's good
49:48That's the point
49:50What about measurements of food, Alondra?
49:52Give me five measurements of food that you remember
50:02A cup
50:06A cup, okay
50:12A bowl
50:24A piece
50:26A piece of salt
50:28What about a pinch?
50:32You know, a pinch
50:34For example, when you
50:36When you pinch a little bit of salt
50:38Or sugar
50:40You know?
50:42Okay
50:44Um...
50:48I don't know how do you say
50:50Uh...
50:51Litro
50:52Or a liter
50:53Letter
50:54Uh...
50:56Mm-hmm, excellent, very good, letter
50:58Healthy food
51:00So now, Carlos, give me five options for healthy food, please
51:04It would be salad
51:06Eh...
51:08Fruit
51:10Fruit
51:12Fruit
51:14Fruit?
51:15Maybe...
51:16Milkshakes
51:18And...
51:19I'll check, okay
51:20The other one is...
51:21Well, that could be...
51:22Well, yeah, it depends, you know
51:24Yeah, of course
51:25Yeah
51:26Why not?
51:27Uh...
51:28I only need one, right?
51:31Two more
51:33Two more, okay
51:34Uh...
51:35I...
51:36I...
51:37I...
51:38I...
51:39The...
51:40The meat
51:41In some occasion, what depends on the meat?
51:43Okay
51:45Uh...
51:46Last one, last one, last one
51:49I don't remember
51:51But I think maybe it could be, uh...
51:56Yogurt
51:57Yogurt, okay
52:01Last one, yogurt
52:02Perfect
52:04So that we have
52:05That we have with five
52:12In this case, it could be written with H or with T
52:15Sometimes British use an H at the end
52:19Then we have unhealthy food
52:21Uh...
52:22This one is, uh...
52:23Very easy, right?
52:24Adeli, what do you think for...
52:25Unhealthy food?
52:27Um...
52:28Pizza
52:29Cotto
52:30Candy
52:32Coba
52:34Well, pizza depends, you know
52:36I mean, pizza is part of the Italian gastronomy
52:38And in Italy
52:40Whenever you talk about pizza
52:41They actually consider it
52:43Part of their formal gastronomy
52:45And...
52:46And it's a formal food for them
52:48But yeah, let's...
52:49Let's take the stereotype from the United States
52:52So let's say that pizza eats unhealthy food
52:55What else?
52:56I think...
52:57Soda
52:58Soda
52:59Soda
53:00Okay
53:01Candies
53:03Uh... sorry, what?
53:05Candies
53:06Candies
53:07Candies, what's that?
53:09Candy
53:11Oh, candies
53:12Candies
53:13Candies
53:14Yeah, candies
53:15Um...
53:16Dogs
53:17Dummies
53:18Dummies
53:19Dummies
53:20Or what?
53:21D...
53:22Donuts
53:23Oh, donuts
53:24Donuts
53:25Donuts
53:26Donuts
53:27Oh, donuts
53:28Donuts
53:29Donuts
53:30Yeah
53:31Okay, so then we have uh...
53:33Then we have uh...
53:34Kitchen items
53:35Kitchen items
53:36In Italy
53:37Do you remember any kitchen items here?
53:39Uh...
53:40Spoon
53:45Teapot
53:46Teapot
53:47Teapot
53:48Teapot
53:49Teapot
53:50Teapot
53:51Um...
53:52Frying pan
53:54Um...
53:59Frying pan
54:00Frying pan
54:01Yeah
54:03Pork
54:05Pork, yeah
54:08Knife
54:09Knife
54:10Okay, so then we have five, excellent
54:12And what about uh...
54:13Restaurant, Alondra?
54:14Any...
54:15Any awards that you would like to add to the restaurant category?
54:24Like uh...
54:26Italian food
54:27Um...
54:28Okay
54:29Italian food
54:30What else?
54:33Uh...
54:34China
54:35Uh...
54:37Yeah, Chinese food
54:38Greek food
54:39Mexican food
54:40Poland
54:41Poland food
54:42Uh...
54:43Chinese food
54:44But no, I mean
54:45You need to use other words related to restaurants
54:47For example, what is the name of the person that actually serves you the food
54:51At a restaurant?
54:52The one that takes the food
54:58It's like a...
54:59Eh?
55:00Table
55:02Uh...
55:03Uh...
55:04Waitress?
55:05Yeah, waitress
55:06Waitress
55:07That's a woman
55:08And what about for the men?
55:10Uh...
55:11Waiter?
55:12Waiter
55:13Waiter
55:14Waiter
55:15Waitress and waiter
55:16Excellent, what else?
55:19Mmm...
55:20A chair?
55:22Um...
55:23What about a cook?
55:24Mmm...
55:25A plate?
55:26Or...
55:27Plate?
55:28What about a chef?
55:29What about recipe?
55:30Menu?
55:31What about delicacy?
55:32Minou?
55:33Minou?
55:34What about delicacy?
55:35Minou?
55:36Minou
55:37There are many words, I mean you have to study vocabulary
55:38It is very unique, it is very unique, it is very unique, you require a lot of more vocabulary, that's a problem too, vocabulary comes from reading.
55:45So that's, well that's, well that's the vocabulary for today, so we will continue, what day is it tomorrow?
55:52Tomorrow is it tomorrow?
55:53Tomorrow is it tomorrow?
55:54Tomorrow is Thursday.
55:55We continue tomorrow is Thursday, so thank you very much for coming, we will continue tomorrow, remember your homework and well I will see you there, right?
55:59Have a good night.
56:00Thank you teacher.
56:01Thanks to you, bye-bye.
56:02Thanks to you, bye-bye.
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