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00:00All right, sorry, all right, in Hong Kong these lovely chicken feet were served at my table of dim sum.
00:09The guy next to me, next to me there, and ate a few, he told me the next day that spent most of the night on the toilet, on the toilet.
00:19No, no, you're going, you're going too fast, you're going too fast.
00:23It's not necessary to go too fast because that's not the purpose of reading, you know?
00:28The purpose of reading is to read and to understand almost to the point where you can actually describe while you're reading, as if you were having a conversation.
00:39If you don't have intonation at the moment of reading, it's going to be quite difficult to have a good intonation and a good pace at the moment of having a conversation, so we need to be careful with that.
00:50So, reading it's a practice, reading it's a process in which we can assimilate new words and concepts.
01:00So, the idea of reading this is not to read it just for the sake of it, just to complete the task or just to complete the class that we have today, that's not the point.
01:11The point of reading is that you become conscious of the meaning of the words, the pronunciation that you can find in these words and the intonation in which you are conveying this message or in which you are communicating this message to somebody else.
01:31That's the purpose of reading. Imagine that it's as if you were telling a story to somebody else.
01:41It's like, for example, if I tell to Alondra, for example, I say, hey Alondra, how are you doing?
01:46The first day I arrived in Hong Kong and let me tell you that this story is amazing, that you will be extremely surprised.
01:54As if you were telling a story to a friend, as if you were telling a story to a friend, so you start having the appropriate intonation.
02:00The first day I arrived, remember that, the pronunciation of the regular verbs, in this case, arrived, is like a tea, you know, that ed, it's like a tea, as if you had a tea right there.
02:16The first day I arrived, the first day I arrived, arrived, we don't say arrived, the same with served, we don't say served, nor arrived, we say arrived and served, that's the point like a tea, you know, served, arrived, served, dared, then we have three, arrived, served, dared, and ate a few.
02:43He told me, he told me the next day that he spent, that he, you know, that he, that he, so you shorten it and you say, that he spent, that he spent, you see, it's very simple, you just have to connect it.
02:57That he spent most of the night on the toilet, on that toilet, on that, on that, on that, on that, you know, on that toilet, so you have to practice it repeatedly for your pronunciation to improve.
03:09So, in this case, one more time, pay attention to the intonation, everyone, here we go, chicken feet in Hong Kong, China.
03:18The first day I arrived in Hong Kong, those, these lovely, uh, chicken feet were served at my table of dim sum.
03:28The guy next to me, there, and ate a few.
03:32He told me the next day that he spent most of the night on the toilet.
03:37In China, this is an absolute delicacy.
03:41They are fried and served hot or cold as a snack before dinner.
03:46To me, it was one of the most disgusting things I had ever seen.
03:51You know, so you have to, to interpret the emotion of this person at the time that he's telling you this story.
04:01And the way to do it is to, to be understanding, consequently and progressively, what you're reading.
04:08Because if you don't understand what you're reading, it's going to be really difficult to imagine what is, uh, what is the intonation of the, of the, of the paragraph.
04:17You know, in this case, this person is telling us a story about his trip to, to Hong Kong.
04:24So, in those terms, we can assume that it could have been a thrilling and exciting or a frightening experience, depending on the, on the experience that this person had.
04:36So, we need to, like, to read slowly and with a good intonation to imagine what is the situation going on, on the reading, you know, and on the message.
04:47So, so, but if you start reading, like, really fast, just for the sake of reading, then, then it's, it's not going to be an understanding, uh, then it's not going to be a, a progress here, because we will be confusing words and terms and, uh, and other aspects of the grammar, uh, of English that we don't want to, to mix or to confuse, you know.
05:11So, so, there could be, um, a misunderstanding of, uh, of the source of the information that we have here.
05:18So, we need to focus, we need to focus and to say, well, in this case, the first day I arrived in Hong Kong, this lovely, uh, chicken feet were served at my table of dim sum.
05:31You know, because if we read, like, really fast, like, the first day I arrived in Hong Kong, this lovely chicken feet were served at my table of dim sum, the guy next to me there ate a few.
05:43No, that's not the way to do it, because in that way, you are not communicating the real message of the, of the paragraph.
05:52So, you need to communicate with real intonation, with, uh, the emotion that you're perceiving from the reading, and, uh, and that is going to help you to understand a lot better the, the, uh, pronunciation of, of certain, of, of certain words that we have here.
06:10So, we have to be careful with that.
06:12So, let's give it another try.
06:14Uh, Carlos, try it one more time.
06:16Since the beginning, the first day, please.
06:22The first day I arrived in Hong Kong, this lovely, uh, chicken feet were served at my table of dim sum.
06:34Served.
06:35The guy next to me there served, served, served at my table of dim sum, the guy next to me there, uh, ate a few.
06:45He told me the next day, the, uh, that he spent most of the night of the toilet, uh, on the toilet.
06:53In China, this is an absolute delicacy.
06:57They are fried and served hot or cold as a snack before dinner.
07:01Served.
07:02Served.
07:02Or cold as a snack before dinner.
07:07Served hot, served hot or cold as a snack before dinner.
07:12Served.
07:13To me, it, to me, it was one of the most disgusting things I had ever seen.
07:21Mm-hmm.
07:21Okay.
07:22Excellent, very good.
07:23So, yeah, we have to, to practice this.
07:25Uh, that's, um, that's important to us to have a better intonation here.
07:32So, there we have, uh, what else?
07:34Uh, check out the best places to stay in Hong Kong.
07:38That's good.
07:39So, there we have, uh, well, this is a chicken feed, served on my table.
07:42Awesome, right?
07:44Shirou no Odorikui, dancing ice fish in Japan.
07:49So, we have this one.
07:50Nathalie, read this one, please.
07:51Number two.
07:52A friend of mine traveled to Japan and came across the most amazing restaurants.
08:04The sushi is overflowing and the taste fresher than ever.
08:08He was willing to try everything and usually he let the chef surprise him.
08:14It was when he stayed at a traditional guest house when he was served one of the weirdest
08:20troubled foods he had ever tried.
08:24Shirou no Odorikui, small, almost transparent fish that swam in a bowl of water.
08:31The idea is that you dip them into soja sauce and then eat them alive.
08:37Yes, alive.
08:38The fish dance in your mouth, which explains the name.
08:41My friend tried it, but told me he wouldn't do this again anytime soon.
08:47Okay, excellent, very good.
08:48That sounds a lot better.
08:50Just try, like, to add more intonation to what you're reading, you know, so that we can
08:57actually understand what is the emotion or the intention that is implied on this description.
09:05For example, we're gonna make a try here that says,
09:10A friend of mine traveled through Japan and came across the most amazing restaurants.
09:17The sushi is overflowing and tastes fresher than ever.
09:21He was willing to try everything and usually he let the chef surprise him.
09:26It was when he stayed at a traditional guest house when he was served one of the weirdest
09:31travel foods he had ever tried.
09:35Shiro no Odorikui, small, almost transparent fish that swam in a bowl of water.
09:41The idea is that you dip them into soy sauce and then eat them alive.
09:47Yes, alive.
09:49The fish dance in your mouth, which explains the name.
09:52My friend tried it, but told me he wouldn't do this again anytime soon.
09:59You know, so that's, like, it's like a person telling us a story, you know?
10:03Like, did you ever have the chance to tell a story to a child?
10:06You know, like, for example, to your nephew or to your niece or to your students at school,
10:12you know, like, whenever you work with children, you know, like, they're very creative and they've
10:18got a lot of imagination, so they like to listen to good stories read with a good intonation
10:25so that they can imagine what's the story and what's going on and the processing that
10:31you're telling, you know, that you're telling to them.
10:34So that's, uh, it's like that, you know?
10:37It's like, like you imagine, uh, somebody else in front of you and, uh, see if you were
10:42telling, uh, see if you were telling a story.
10:44In this case, it's a lot easier because we're in class, so, so we've got, uh, plenty of, uh,
10:50of, uh, classmates here and, uh, so that we can, we can practice that, right?
10:56So that's the point.
10:59So in this case, uh, well, yesterday we discussed what was the meaning of overflowing,
11:03that we, we said that it was something in, uh, in large quantities, in, in a large amount,
11:11so that's, uh, that's what overflowing means, that in this case, Japan has a lot of sushi
11:18everywhere, right?
11:19And remember, we, we had this picture yesterday.
11:23Excellent, very good.
11:25So they have the number three right here, you know, that we have, uh, where are we?
11:30Let me see, where's, where is the screen?
11:34Where's everyone?
11:35Uh, Jose, can you read the number three, please?
11:41Yes, teacher.
11:45Wichita Group, Australia.
11:47When I backpacked from Australia, I was offered this nutritious travel food that the
11:54aboriginals ate as a snack, which of the groups are basically petty larvae who you may recognize
12:04from the Jet Lion King, when Simba meets Timon and Pumba.
12:09Anyway, I was walking toward the outback and my third guy dare me to eat one if we found them.
12:19I said yes, that was, we didn't find any.
12:24Okay, thank God we didn't find any.
12:26Excellent, very good.
12:27That's, that sounds a good intonation, trying to communicate a message.
12:31Just remember that, uh, well, some words, you know, we have to work on the pronunciation
12:36of some words.
12:37For example, when we have, uh, backpacked, you know, when I backpacked, it means that I made
12:44my baggage, my luggage, so as to travel to another country, and we have the word, uh,
12:50well, the title of the food is tricky, you know, it's not very common, but in this case
12:55it's simply pronounced as, uh, woodchetti, you know, woodchetti grobs, woodchetti grobs
13:00are basically, basically, that's the pronunciation of the adverb, basically, woodchetti grobs are
13:07basically fatty larvae, who you may recognize, recognize, this word is also difficult sometimes,
13:14because sometimes we get, we, we may get confused by saying, uh, recognize or recognize, no, recognize,
13:22you know, recognize from the Lion King when Simba meets Timon and Pumbaa.
13:29Anyway, I was walking though the outback, I think we have a mistake here, I was walking
13:39through, through, here we have an R, an R is missing, that's a misspelling mistake on the
13:44reading right here.
13:45I was walking through, walking through the outback, I'm a tour guide, dare me to eat one, so, to
13:53walk through the outback, it means to go somewhere else, without somebody else notices, you know,
14:01so, so it's like you're, you're sneaking out of the conversation, you're sneaking out of
14:08the situation, to sneak is like to escape, but silently, you know, without drawing the
14:14attention of anyone, so that they may not tell you anything such as, hey, aren't you going
14:21to stay, aren't you going to try this food, why are you leaving, why do you want to go,
14:26you know, so to sneak, to escape silently is, uh, is for everyone not to notice that you
14:33are trying to leave, you know, so in this case, anyway, I was walking through the outback
14:40and my tour guide, dare me to eat one, if we found them, I said yes, thank god, we didn't
14:47find any, so here we go, one more time, woodsheddy grub, Australia, when I backpacked through
14:54Australia, I was offered this nutritious travel food that the aboriginals eat as a snack, woodsheddy
15:03grubs are basically fatty larvae, who you may recognize from the Lion King, when Simba meets
15:10Timon and Pumba, anyway, I was walking through the outback and my tour guide, dare me to eat
15:17one, if we found them, I said yes, thank god, we didn't find any, right, so Jose, give
15:26it another try, please, so, so let's see how it sounds, hmm, when I backpacked through Australia,
15:40I was offered this nutritious travel food that the aboriginals eat as, as a snack, witchy
15:49groups are basically fatty larvae, who you may recognize from the Lion King, when Simba meets
15:55Timon and Pumba, anyway, I was walking through the outback and my tour guide, dare me to eat,
16:04do it, one if we found them, I said yes, thank god, we didn't find any, hmm, we didn't find,
16:15we didn't find any, excellent Briga, so what did you understand Jose, what is the point of
16:22of this description, what did you understand, in terms of English, hmm, the main idea is, eh,
16:38is like a description of, of the person, being the new food, hmm, okay, excellent Briga, what
16:49is this dish from, is it from Mexico, from Zimbabwe, from Spain, where is it from, the food
16:58is from Australia, Australia, excellent Briga, that's the point, did you ever hear anything
17:03about the witchy grub before, like in your life, did you ever, did you ever, uh, heard
17:09anything about this, did you ever hear anything about this food, hmm, that's it, never heard,
17:18it's very strange, right, so in this case, witchy grub, Australia, that's good, perfect,
17:23so do we have, what do we have here, Balut, Philippines, so we're gonna try this one a little bit, this
17:32is like another small story that we have, uh, that we have here, and it goes something like
17:39this, so I'm off to the Philippines in a couple of weeks, and I'm really curious about the food
17:47they serve there, I've been told that I will have a hard time coping, coping, you know,
17:54coping, you know, coping is like, like to fit, you know, like to fit, to fit in the society,
17:59to fit in a group, like to cope with, like to tolerate, you know, to cope with, like to
18:05like to get immersed, like to get included, and like to, um, yeah, like to handle the situation,
18:12you know, that's the meaning of, uh, coping, so I will have a hard time coping as a vegetarian
18:22going vegan, because they serve a lot of meat, but one of their famous delicacies is Balut, so what is it?
18:32it's an egg, not bad, right? Wait for it, Balut is a fertilized duck embryo boiled in the shell, so you're
18:42basically eating a baby duck, enjoy, so you see, this is very strange, I don't know, I don't know how, um, people
18:51actually come to, to make these dishes, you know, because actually they seem very, they seem rather strange
18:59right here, so we're gonna try the, to practice the pronunciation here with this one, uh, Natalie, please,
19:06can you read number four? Balut in the Philippines.
19:10I'm off to the Philippines in a couple of weeks, and I'm really curious about the food they serve there.
19:21I've been told that I will have a hard time coping as a vegetarian going vegan, because they serve a lot of meat,
19:29but one of the infamous delicacies is Balut, so what is it? It's an egg, not bad, right? Wait for it,
19:38Balut is a fertilized duck embryo boiled in the shell, so you're basically eating a duck baby, enjoy.
19:47So that's the point, you know, so that's, that's what it is, so in this case we have this, uh, statement,
19:56wait for it, Balut is a fertilized duck embryo boiled in the shell. So what do you understand by this,
20:05by this statement, uh, by this statement, Natalie, what do you think?
20:10Oh, I think wait for it means like, it's a dish you wouldn't imagine, like it's not something really common.
20:21Mm-hmm. It's not something really common, it's not something that, that you would have.
20:27And what about Balut is a fertilized duck embryo boiled in the shell. Do you know what an embryo is,
20:33or what boiled, to boil something in the shell means? What is the meaning of that? What do you understand?
20:39Uh, embryo, I think it's a baby that, it's already, well, it was already alive, but I think when they cook them,
20:51well, you kill it, the baby. Okay, okay, that's good. And what about to boil? To boil in the shell,
21:00to boil this baby or this duck in a shell, what do you think?
21:05Well, I think it's like, uh, cooking the embryo, but in water, in hot water.
21:17Mm-hmm. Okay, in hot water, perfect. That's good. So you're basically eating a baby duck, right?
21:24How cool is that? How strange is that? Because, well, in this case, there are so many cultures
21:30that actually like to have, uh, well, very strange dishes, you know, very strange dishes.
21:35And, well, this is one of them, as we can see here. So you're basically eating a baby duck, enjoying, right?
21:43So that's the point. So what do you think about this dish, Natalie? Would you like to try it?
21:48Or what's your opinion on this one?
21:54No, I wouldn't. I don't even eat, like, all dogs less a baby duck.
22:00Oh, really? Okay. Excellent, really good. Like the normal ducks, right?
22:04Like proper ducks that you have from the farms, from a lake, you know?
22:09Whenever you go to, to the forest with your friends, right?
22:14So, yeah, it's complicated. It's, it's something, uh...
22:18Yeah, I mean, it's not something so natural to, like, to eat, as we may, as we may expect. Perfect.
22:26So we have the next one. Well, we have here, no thanks, right? That's the expression.
22:31Did you know that insects contain more protein than beef, pork, or chicken?
22:37So what do you think, what do you think of this one, uh, Arely?
22:40Did, uh, did you already know this information?
22:43That insects contain more protein than beef, pork, or chicken?
22:50Oh, okay, it's interesting because...
22:57Oh, I can hear you well, uh, Arely. Can you get closer to your microphone, please?
23:01I don't know if my volume is too low, but...
23:05Can you hear me well?
23:07Yeah.
23:09Yeah, there we go. Okay, well, I think that you're, that you're...
23:13You're too far from your microphone, Arely. If you can get closer, it would be fantastic.
23:18Right? Please, if you don't mind.
23:25I can't hear you well. I can't hear you well. Don't worry.
23:28Well, you, if, uh, you, if you have a problem with your microphone, you can also write, you know?
23:33Like, well, the idea is that we can have an English conversation, but...
23:37But try to check, in the meantime that you check your microphone, you can...
23:42You can write, too, because I...
23:45My volume is really high, and still I can...
23:48I cannot listen to you properly, right?
23:51A couple seconds ago, your microphone was perfect.
23:54I don't know what happened, but don't worry.
23:56So, that's the point.
23:58So, Alondra, what about you?
24:00Did you know that insects contain more protein than beef, pork, or chicken?
24:04Um, according to science? Yeah.
24:17Uh, yeah, like, in general, you know?
24:19Did you ever, did you ever hear this information that, that, uh, insects contain more protein?
24:26Uh, I think that is good, but, um, the, in investigation, or article, uh, told that it's, it's more, uh, have more protein, protein.
24:51Okay, it has more protein, that's good.
24:54So, but, uh, so what do you think?
24:56Do you think that's true, that's false?
24:58Did you ever tried insects in your life?
25:01You know, I, I, once I tried them, you know?
25:03I mean, they're, they don't taste really bad.
25:05I mean, it's, it's like if you were eating a kind of a, a kind of a snack, you know?
25:10Um, of course, it's not as satisfying as eating, uh, meat, uh, pork, or chicken, but, but, if it contains everything what the body needs, well, I don't see any other reason for which we may not be able to eat insects, right?
25:27So, what about you?
25:28What do you think?
25:29Did you ever have the chance to try?
25:31I don't like them, but, um, they scare me, but I prefer meat.
25:38I prefer meat.
25:39Okay, excellent, Brigitte.
25:41So, for example, let's, let's imagine an hypothetical situation that, let's say that you're having a dish, you know, with your friends, and suddenly, uh, they serve a dish that you don't know what it is, you know, that you don't know exactly what it is, and you say, well, I'm gonna try it.
25:57I'm gonna try it to see the taste, to see the flavor, and, uh, and you, uh, perhaps you don't like it at the beginning, but you say, well, it's not bad, you know?
26:08It's not, it's not too, it's not too bad, I, I can't tolerate it, and then somebody reveals that it's, uh, it's a plate or a dish of insects.
26:19What would you think?
26:21Mmm.
26:22Would you feel scared?
26:25Yes.
26:26Okay.
26:27It's because it's bad.
26:31It's complicated, right?
26:32It's complicated.
26:33Yeah.
26:34I mean, insects is not for, insects are not for everyone.
26:37A lot of people say that they're good, that they can eat insects all the time, but, uh, well, it's, it's, uh, it's a part or an aspect in diet that is not very, it's not very common, you know?
26:50I mean, it's not like, let's go to a deoxy store to have some insects, you know?
26:55I mean, it's not, it's not like that yet.
26:58But, supposedly, in the future, that's, like, the plan, because there are many industries and companies that are already saying that we're running out of meat and porks and chicken and even cows.
27:11So, and now, you know, that these days animals have more rights compared to humans, you know?
27:18Like, what is, uh, what is occurring with dogs and cats that, that now they have rights, you know?
27:24I mean, you cannot kick a dog on the street because, uh, you could actually get sued for doing that, you know?
27:31So, it's, uh, uh, I may not be surprised if, in the future, we have certain restrictions on eating a certain amount of these, of these, uh, animals, you know?
27:45Like, with chickens or with porks or with, or with cows, I mean, I may not be surprised that, in the future, we could actually have some restrictions in regard of how much of that meat we eat daily.
27:58So, that's, that's the point.
28:02So, we have number five, a snake wine, Southeast Asia.
28:05Right, Adele, can you read the next one, please?
28:10What about some wine tasting in Southeast Asia?
28:13What about some wine tasting in Southeast Asia?
28:17Oh, your microphone, right? Uh, sorry. I, I can...
28:23Can you, can you try to get closer, Adele? Because I think that you're, that you're too loud. Your volume is too loud.
28:33What about you? Do you hear me well?
28:39Can you hear me, like, well, or, or what?
28:42Yeah? Okay, well, I don't know what's going on. Let me see if it's, uh, okay. I erase my volume a little bit more. Try to, try to read it, please.
28:59What about some wine tasting in Southeast Asia?
29:07Not common, right? Well, they do have a very special wine on offer.
29:14The next one.
29:15The next one.
29:16These popular alcoholic, British, British, British is believed to have important, restorative, restorative, restorative, restorative properties, properties, properties.
29:36Properties.
29:37Properties. In countries, including China and Vietnam. They sometimes pick alcohol, alcohol, with the snakes already fluid. It's just low, low, balanced.
29:53Mm-hmm. Salute. You know, that's, that's a word that's coming from the French, if I'm not mistaken. You know, so that's, that one has no, no English intonation. But that's good.
30:04So, yeah, there we have this one. Snake wine in the Southeast Asia.
30:09So, what do we understand by restorative, important restorative properties, right? Restorative properties. What do you understand by that, Tarely?
30:20What do you understand by restorative properties?
30:31They make, they make, um, it has a verb. It's on it.
30:54Yeah, but I mean, like, in your own words, you know, what's the idea that you get? How would you describe that a food or a drink or a beverage or even a vitamin could actually have important restorative properties? What do you understand by that?
31:11Um, okay. I'm not sure what you... Try to give, like, an explanation of how you, how you understand it.
31:31I mean, uh, drink is...
31:33Yeah. Hmm.
31:35It's good for some, something about health or...
31:39Is it good for when you are sick or something like that?
32:03Okay. Yeah, that sounds good. You know, like, it has, uh, some aspects that actually can help you to heal or to feel better with your health. You know, I mean, like, there are different aspects that we could actually interpret from, from, uh, important restorative properties. You know, as, as, uh, some people actually have the interest of, um, of, um, restoring their cells and their molecules.
32:31So that they can stay younger forever. You know, that's like, uh, a very strange interest that, um, that the human, the humankind has. You know, like, to be eternal or to be preserved forever.
32:46That's something in which a lot of people has, uh, a very serious interest. So, this could be something, uh, to get to that objective. You know, like, drinking a snake wine makes you feel younger or makes you, um, have more energy or it gives you more energy.
33:06And that's perhaps the main reason for which a lot of people are getting interested on trying this, right? So that's good. So in this case, we're gonna, uh, review, we're gonna check the pronunciation here.
33:18Snake wine, Southeast Asia. What about some wine tasting in Southeast Asia? Not common, right? Well, they do have a very special wine on offer. Snake wine.
33:28This popular alcoholic beverage is believed to have important restorative properties in countries including China and Vietnam. They sometimes mix the alcohol with the snake's bodily fluids, such as blood, salute. You know, so in this case, it reminds me to a documentary that I had a chance to watch when we had the, uh, the Olympic Games, you know, in 2008.
33:46In China, remember? So in those Olympic Games, there were many documentaries presented in regard of, uh, the Chinese culture and traditions in which they actually showed these, um, these customs, you know, these traditions that they actually had.
34:14Even, uh, even, uh, they not only drank, uh, snake wine, but also they made, uh, sort of wine extracted from the deer's horns, you know, which is also very strange and at some point disgusting, but, yeah, that's, that's how it is, you know, the differences in these cultures or among these cultures.
34:38So what else do we have? So what else do we have here? So what else do we have here? Well, here we have a picture, right?
34:48So do we have Haggis. I've heard about that one, but I don't remember exactly what it is, but I have, I have heard that one before.
34:55You may think that all the weird stuff come from the Asian countries. So we've got to read this one. Uh, Carlos, can you read number six, please?
35:04Haggis, uh, which is from Scotland.
35:06You may think that all the weird stuff come from the Asian countries, not quite in the Scotland. They are eating, they are, they eat something rather disgusting. If I may so, this mixture includes sheep's heart, liver and lung.
35:34Sheep's heart, onion, sheep's heart, liver and lung, onion, oatmeal, spices, and stock. The traditional is stuffed into a sheep's stomach. This dates back to the 140, it's one, it's one 400, right?
35:59Mm-hmm. Yes, uh, like, uh, 1400s or 1,400.
36:061,400, thank you, teacher. And it served as the main course of Robert's birthday.
36:14Okay, excellent, pretty good. So this one seems to be related to a certain type of the celebration, right? So in this case, it's Haggis from Scotland.
36:26Actually, there are so many celebrations in Scotland, you know? I mean, you can find different, uh, festivals, uh, subversum or to Germany, what they do with the Octoberfest and so on.
36:37But in this case, we've got Haggis Scotland. You may think that all the weird stuff come from the Asian countries. Not quite. In Scotland, they eat something rather disgusting, if I may say so.
36:49This mixture includes sheep's heart, liver and lungs, onion, oatmeal, spices, and stock. This, traditionally stuffed into a sheep's stomach dish, dates back to the 1400s and is served as the main course on Robert Burns Day.
37:11So in this case, we have like this strange word, which is the one that we have here. So the, the whole word is a noun, you know? The whole word is a noun, but structured by different words.
37:25By different words. In this case, stuffed, which is when you put a lot of things or a lot of, uh, food or spices inside of, uh, of a particular, uh, bunch of meat or inside of, uh, an animal that you're trying to cook.
37:42Very similar to what you would do with turkeys in Christmas, that actually sometimes turkeys or chicken are filled with, uh, mashed potatoes or sometimes are filled with, uh, with, uh, green peas or, uh, or, um, what's the other one? Or even with, uh, uh, with fruits, you know, strawberries or, or blueberries sometimes.
38:08And, uh, so the whole, uh, the six words that we have here are a single noun. Stuffed into a sheep's stomach dish. So to focus that, the dish is, it's mainly, or it mainly describes the, uh, the sheep's stomach.
38:28So dates back, dates back to the 1400s and it served as a main course on Robert Burns Day. So that's, that's the point.
38:40So do we have number seven? No, this is a little bit longer.
38:46Fried insects, Asia and, uh, worldwide, you know? So Alondra, can you read number seven, please?
38:56Uh, yes. When you walk around cows and rats in black school, you will see a dump, hot dog, like a stone, throwing friends, insects, scorpions, crickets, larvages,
39:12cockroaches, cockroaches, cockroaches, cockroaches, cockroaches, and in some cases even spiders.
39:22Good help me. A few years ago, designed on some one creature into one of these will have turned in half.
39:32Today, so today, so today, throw insects are going up, uh, heat with the market and eating one store in a supermarket.
39:44When, no, sorry. We went there to try a warm croquet and frame cricket, and to our surprise.
39:56They actually stayed pretty good.
40:02What is the pronunciation? Beyond the novelty?
40:06Beyond the novelty?
40:08Like, beyond the emotion that this experience or this food was rather new and, uh, and special to you.
40:16But, in this case, beyond the novelty means, like, to, to be properly objective, to see what's behind this food,
40:26and to see its real flavor, and to see how appropriate it is to eat it, and, you know, like to go, uh, beyond of the, uh, of the initial emotion that, uh, that you had.
40:38So, yeah. So, yeah, continue.
40:40Okay. Thank you. Um, beyond the novelty, insects and, uh, insects are packed with-
40:50Packed?
40:52Packed?
40:53Packed?
40:54Mm-hmm.
40:55With protein and flour in calories that build a pot.
40:59And here is the creature. If more of a year is swapped?
41:06Swapped?
41:07Swapped.
41:08Swapped.
41:09Swapped.
41:10Mm-hmm.
41:11Obviously, swapped meat of insects. It will make a real real difference for the planet. Sustainable, nutrition, and surprise points.
41:21Sustainable.
41:22Sustainable.
41:23Sustainable.
41:24Mm-hmm.
41:25Sustainable, nutrition, and surprise points.
41:29Tasty.
41:30Mm-hmm.
41:31Bugs might just be the future. So, would you have it, uh, sorry. So, would you give it a try?
41:40So, would you give it a try?
41:42So, would you give it a try?
41:43So, would you give it a try?
41:44So, would you give it a try?
41:45So, would you give it a try?
41:46So, would you give it a try?
41:49That's good. That sounds a lot better. That's a point. So, in this case, yeah, we have this, uh, this point. So, we're gonna check the pronunciation right here.
41:57So, remember, that's, uh, the words with ed, as the one that we have here, which is, uh, swapped. If more of us swapped meat for insects, to swap is like to change immediately, you know, like to change completely from meat to meat.
42:12To insects, without even questioning if this decision is, uh, right enough, you know, for everyone or rice or, or rice suitable for everyone. So, in this case, we have fried insects, Asia plus the worldwide.
42:27So, when you walk around a chaos sand road in Bangkok, that's in Thailand, you know, you will see a dozen hot dog-like stands. Like, like if you were in the middle of New York City, you know, with hot dogs like stands, but in this case, they sell insects.
42:56They sell insects. Selling fried insects, scorpions, crickets, larvae, cockroaches. I've seen those in China, you know, like in documentaries and videos that they have, uh, like, um, like corn meat, you know, but made with cockroaches.
43:13So, that's very, that's very strange. And, uh, and it's usually sold on the streets, you know, like if you were going to buy a, uh, a bag of fries, you know, I don't know.
43:24So, scorpions, crickets, larvae, cockroaches, and in some cases, even spiders. God help me. A few years ago, the sight of someone crunching into one of these would've turned heads.
43:36Today, though, that, that word is though, today, though, insects are popping up at hip-food markets and even in western supermarkets.
43:47We once there to try a warm croquette and a fried cricket. And to our surprise, they actually taste pretty good. Beyond the novelty, insects are packed with protein and lower in calories than beef or pork.
44:03And here's the kicker. If more of us swap meat for insects, it would make a real difference for the planet. Sustainable, nutritious, and surprisingly tasty bugs might just be the food of the future.
44:20So, would you give it a try? You know, that's, that's the point. This one, it's a little bit more complicated. I said it's longer, but I'm really sure that with practice you will get it.
44:30So, remember to practice. This is important. It's important that you read. It's important that you practice and that you repeat those phrases that are still tricky in your pronunciation.
44:39So, do you have any questions so far? No? Excellent. Very good. So, we continue studying tomorrow in order to continue with our book and the grammar and some more interesting topics to discuss.
44:56So, I hope that you have a good night and I will see you tomorrow. You know, tomorrow is Wednesday, so that's good. So, have a good night.
45:04Thank you. Thank you. Bye-bye. See you soon. Take care.
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