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BBC 6 Minutes English 2021, Food and Drink (4)

Food and Drink (4)

not quite what I meant. With the population of the world increasing, along with the negative

effects of climate change and other global issues, we might have to radically change our

diets in the future. Ah, yes, I have heard about this. There are all sorts of developments from

growing artificial meat to developing insect-based foods. Tasty. Well, we'll look a little more at

this topic shortly but we start as ever with a question and it's a food based question.

In which continent did tomatoes originate? Is it a) South America, b) Africa or c) Asia? What do

you think, Sam? Uh, no idea - I'm going to say Africa but that's just a guess. Okay, well, I

will reveal the answer later in the program. On a recent edition of BBC Radio 4's The Food Program,

there was an interview with Dr Morgaine Gaye. She is a futurologist - a futurologist is someone who

studies and predicts the way we will be living in the future. Her particular area of expertise is

the subject of food. What two things does she say she thinks about? As a food futurologist,

I think about not just what we're going to be eating in the future but why - why that thing,

why that trend, why will people suddenly latch on to that food that way of eating that food

at that particular time. And when I work for large companies that's what they want to know.

There is an element of a hunch and then proving or disproving that hunch. So, what two things

does she think about? She says that as a food futurologist, she thinks about what we will

be eating in the future and also why we will be eating that food. Yes, in particular, she looks

at why there are particular trends - a trend is what is popular now or what is becoming popular.

For example, at the moment there is a trend for eating less red meat. She also looks at why people

latch on to particular trends - to latch onto here means to be very interested in something. So,

if you latch on to a particular food trend you start to follow that trend. You might start eating

that particular diet. Information about future trends is very important for companies in the

food business. How does she actually predict these trends? She says she starts with a hunch - a hunch

is a feeling you get that something is true. You don't have any real evidence but your experience

and knowledge makes you think you might be right. Let's listen again. As a food futurologist,

I think about not just what we're going to be eating in the future but why - why that thing,

why that trend, why will people suddenly latch onto that food that way of eating that food

at that particular time. And when I work for large companies, that's what they want to know.

There is an element of a hunch and then proving or disproving that hunch.

Dr Gaye goes on to talk about how on the subject of food, there are restrictions.

Why is that? Food business, of course, has different restrictions around it because it's

about safety. We're ingesting that. The supply chain and the labeling laws are very stringent,

especially in this country. So it takes a lot longer to get an idea from just a concept that's

discussed around a table to an actual production facility labelled, branded, tested, marketed

and put on the shelf. So why restrictions? Well, it's about safety. Because we are ingesting food,

which is a way of saying we are putting it into our bodies, it has to be safe. It can be a long

process of developing a new food and getting it into the shops because of the need to be safe and

meet the laws of different countries. In the UK, she mentions that the food safety laws are very

stringent. This means that the laws are very tough, very strict. Let's hear Dr Gaye again.

Food business, of course, has different restrictions around it because it's about

safety. We're ingesting that. The supply chain and the labeling laws are very stringent,

especially in this country, so it takes a lot longer to get an idea from just a concept

that's discussed around a table to an actual production facility labelled, branded, tested,

marketed and put on the shelves. Right, well before we review our vocabulary, let's get

the answer to the question. In which continent did tomatoes originate? Is it a) South America,

b) Africa c) Asia? Sam, what did you say? I made a guess at Africa. Well, I'm afraid that's not

right. Congratulations, though, to everyone who said South America. Right, let's recap our words

and expressions. Okay, well we started with the word futurologist - this is a noun to describe

someone who studies and predicts the way we will be living in the future. Then we had trend - this

word can describe what is popular now and the way in which what is popular is changing. For example,

now we are seeing a trend for eating less red meat in some parts of the world. If you latch

on to something you become interested in it and associate yourself with it. We heard that people

very quickly latch on to food trends. Then there was hunch. A hunch is a feeling about something

you think might be true even though you don't have real evidence for it. Ingesting something means

taking it into your body - so eating or drinking it. And finally, a stringent rule is a very strict

rule - a tough rule or law which, in connection to food, is designed to make sure it is safe and of a

suitable quality. Okay, thank you, Sam. That's all from 6 Minute English. Goodbye. Bye-bye.

Hello and welcome to 6 Minute English. I'm Neil. And hello, I'm Rob. In 6 Minute English, we often

talk about food, don't we, Rob? Oh, yes. And I love food - it's a very important topic. We know

that too much of the wrong kind of food can be bad for our health. But there is another way that

food can be harmful for some people. Yes, you're right - some people have food allergies. They can

become very ill if they eat certain foods such as peanuts, shellfish, milk and so on. So, Neil,

do you have any food allergies? Uh, fortunately, I don't but my daughter is allergic to tree nuts

and so she gets very ill if she eats those. Oh dear. Well, it seems as if there are more food

allergies these days, or more people have them, or maybe it's just in the news more. Well, that's a

very interesting point because that is the topic of this program. Before we find out more though,

here is our question. One of the most common food allergies is to peanuts. Now, what kind of food

is a peanut? Is it a a) vegetable, b) a nut or c) a legume? Oh, come on! A peanut is a nut! There's

a clue in the name there, Neil, but that would be too easy, wouldn't it? So, I'm going to say that

I've got no idea what a legume is, so that's my answer - c. I'll have the answer at the end of the

program. To help answer the question as to whether food allergies are more common now here's Dr Adam

Fox who is speaking on The Food Program on BBC Radio 4. Does he think there has been an increase?

I think we can be very confident, if you look back over say 30 or 40 years, that there are much more

allergic problems around now than there were. So, for example, very robust studies that look at

prevalence of things like eczema, food allergy, do show really significant increases over

20, 30 years, for example. Has there been an increase? Well, yes. He says there have been

significant increases - this means there has been a clear and obvious rise. Why does he think that?

He said that there have been robust studies - a study is a piece of research and if you say

a study is robust, it means that it was very detailed and conducted thoroughly to a high

standard. He said that these studies looked at the prevalence of a few things. Prevalence is a noun

that refers to how common something is, how often it happens. One of the things they looked at,

as well as food allergies, was eczema - this is a skin condition that usually happens in childhood.

The skin can get red, itchy and painful over different parts of the body. Here's Dr Fox again.

I think we can be very confident if you look back over say 30 or 40 years that there are much more

allergic problems around now than there were. So, for example, very robust studies that look at

prevalence of things like eczema, food allergy do show really significant increases over 20,

30 years, for example. So what is the reason for the increase in food allergies? Is it genetics?

Dr Fox again. We certainly can't put it down to genetics and we now understand that there

is a key role for eczema. So there's a pretty direct relationship between whether you've got

eczema during infancy and your likelihood of getting a food allergy. Is it genetics?

No, he says. You can't put it down to genetics, which means you can't explain it by genetics.

In fact, according to the research if you have eczema as a child you are more likely to develop

food allergies. Here's Dr Fox one more time. We certainly can't put it down to genetics and we now

understand that there is a key role for eczema. So there's a pretty direct relationship between

whether you've got eczema during infancy and your likelihood of getting a food allergy.

Okay, now time to review our vocabulary, but first let's have the answer to the quiz question.

I asked: what kind of food is a peanut? Is it a a) vegetable, b) a nut, c) a legume. What did you

say, Rob? Uh, I said c) a legume because that was the only one I didn't know and it can't be

as simple as being a nut. An inspired guess! If you said c) legume, then congratulations!

Despite the name, a peanut is not actually a nut. Rather conveniently though, we don't have time for

me to explain exactly why it's not a nut but i'm sure you're smart enough to look it up yourself.

So you're not going to explain it? No, sorry we don't have the time. Um, sounds to me like

you're allergic to hard work! Nice link to today's vocabulary! We do have time for that.

Today, we've been looking at the topic of food allergies. This is when a particular

food causes a medical problem. The problem could be minor or it could be very serious, even fatal,

and these are called allergic reactions. The topic has been investigated with robust

studies - this is research that has been done in a very detailed accurate and thorough way.

The next word was the noun prevalence - this is used to talk about how common or how frequent

something is. In this research, they examine the prevalence of food allergies in certain age

groups. Closely connected to food allergies is eczema - this is a medical condition that makes

your skin dry painful and itchy over different parts of the body. It was reported that there

had been a significant increase in the number of people suffering from eczema and food allergies.

A significant increase is a big and important increase. And finally, we had the phrase - to

put something down to something. This means to say one thing is the reason for another. In this case,

you couldn't put the increase in food allergies down to genetics. You know what I put the success

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Food and Drink (4) 6 Minuten Englisch - Essen und Trinken Mega-Klasse! Eine Stunde lang neue Vokabeln... (4) 6 Minute English - ¡Megaclase de comida y bebida! Una hora de nuevos vocabul... (4) Alimentation et boissons (4) 6 Minute English - Mega lezione di cibo e bevande! Un'ora di nuovi vocaboli... (4) フード&ドリンク (4) 음식 및 음료 (4) 6 Minutos de Inglês - Mega Aula de Comida e Bebida! Uma hora de vocabulário novo... (4) 6 Minute English - Food and Drink Mega Class! Один час новой лексики... (4) 6 Dakikada İngilizce - Yiyecek ve İçecek Mega Sınıfı! Bir Saatlik Yeni Kelime... (4) 6分钟英语-美食美酒超级课堂!一小时的新词汇... (4) 食品和飲料 (4)

not quite what I meant. With the population of  the world increasing, along with the negative

effects of climate change and other global  issues, we might have to radically change our

diets in the future. Ah, yes, I have heard about  this. There are all sorts of developments from

growing artificial meat to developing insect-based  foods. Tasty. Well, we'll look a little more at

this topic shortly but we start as ever with  a question and it's a food based question.

In which continent did tomatoes originate? Is it  a) South America, b) Africa or c) Asia? What do

you think, Sam? Uh, no idea - I'm going to say  Africa but that's just a guess. Okay, well, I

will reveal the answer later in the program. On a  recent edition of BBC Radio 4's The Food Program,

there was an interview with Dr Morgaine Gaye. She  is a futurologist - a futurologist is someone who |||||||||||未来学者|||||

studies and predicts the way we will be living in  the future. Her particular area of expertise is

the subject of food. What two things does she  say she thinks about? As a food futurologist, ||||||||||||||||食の未来学者

I think about not just what we're going to be  eating in the future but why - why that thing,

why that trend, why will people suddenly latch  on to that food that way of eating that food |||||||飛びつく|||||||||| чому така тенденція, чому люди раптом приймуться до такої їжі, їдять цю їжу

at that particular time. And when I work for  large companies that's what they want to know.

There is an element of a hunch and then proving  or disproving that hunch. So, what two things |||要素|||直感||||||||||| Es gibt ein Element der Vermutung und dann den Beweis oder die Widerlegung dieser Vermutung. Also, welche zwei Dinge 直感とそれを証明または反証する要素があります。では、何が二つあるのでしょうか?

does she think about? She says that as a food  futurologist, she thinks about what we will

be eating in the future and also why we will be  eating that food. Yes, in particular, she looks

at why there are particular trends - a trend is  what is popular now or what is becoming popular.

For example, at the moment there is a trend for  eating less red meat. She also looks at why people

latch on to particular trends - to latch onto  here means to be very interested in something. So, 特定のトレンドに興味を持つ||||||||||||||||

if you latch on to a particular food trend you  start to follow that trend. You might start eating

that particular diet. Information about future  trends is very important for companies in the

food business. How does she actually predict these  trends? She says she starts with a hunch - a hunch |||||||||||||||||直感

is a feeling you get that something is true. You  don't have any real evidence but your experience

and knowledge makes you think you might be right.  Let's listen again. As a food futurologist,

I think about not just what we're going to be  eating in the future but why - why that thing,

why that trend, why will people suddenly latch  onto that food that way of eating that food why that trend, why will people suddenly latch onto that food that way of eating that food なぜそのような傾向があるのか、なぜ人々は突然その食べ物に、その食べ方にしがみつくのか。

at that particular time. And when I work for  large companies, that's what they want to know.

There is an element of a hunch and  then proving or disproving that hunch. Es gibt ein Element einer Vermutung und dann das Beweisen oder Widerlegen dieser Vermutung.

Dr Gaye goes on to talk about how on the  subject of food, there are restrictions. Dr Gaye goes on to talk about how on the subject of food, there are restrictions. ドクター・ゲイはさらに、食事に関してどのような制限があるかについて話している。

Why is that? Food business, of course, has  different restrictions around it because it's それはなぜですか?もちろん、フードビジネスにはさまざまな制約がある。

about safety. We're ingesting that. The supply  chain and the labeling laws are very stringent, |||取り入れています|||||||ラベル表示||||厳格な

especially in this country. So it takes a lot  longer to get an idea from just a concept that's 特にこの国では。そのため、単なるコンセプトからアイデアを得るにはかなりの時間がかかる。

discussed around a table to an actual production  facility labelled, branded, tested, marketed テーブルを囲んでの議論から、実際の生産施設でのラベリング、ブランディング、テスト、マーケティングまで。

and put on the shelf. So why restrictions? Well,  it's about safety. Because we are ingesting food, |||||||制限|||||||||

which is a way of saying we are putting it into  our bodies, it has to be safe. It can be a long

process of developing a new food and getting it  into the shops because of the need to be safe and

meet the laws of different countries. In the UK,  she mentions that the food safety laws are very

stringent. This means that the laws are very  tough, very strict. Let's hear Dr Gaye again.

Food business, of course, has different  restrictions around it because it's about

safety. We're ingesting that. The supply chain  and the labeling laws are very stringent,

especially in this country, so it takes a  lot longer to get an idea from just a concept

that's discussed around a table to an actual  production facility labelled, branded, tested,

marketed and put on the shelves. Right, well  before we review our vocabulary, let's get

the answer to the question. In which continent  did tomatoes originate? Is it a) South America, die Antwort auf die Frage: Von welchem Kontinent stammen die Tomaten? a) von Südamerika,

b) Africa c) Asia? Sam, what did you say? I made  a guess at Africa. Well, I'm afraid that's not

right. Congratulations, though, to everyone who  said South America. Right, let's recap our words

and expressions. Okay, well we started with the  word futurologist - this is a noun to describe

someone who studies and predicts the way we will  be living in the future. Then we had trend - this

word can describe what is popular now and the way  in which what is popular is changing. For example,

now we are seeing a trend for eating less red  meat in some parts of the world. If you latch

on to something you become interested in it and  associate yourself with it. We heard that people

very quickly latch on to food trends. Then there  was hunch. A hunch is a feeling about something

you think might be true even though you don't have  real evidence for it. Ingesting something means

taking it into your body - so eating or drinking  it. And finally, a stringent rule is a very strict

rule - a tough rule or law which, in connection to  food, is designed to make sure it is safe and of a |||||||||に対する||||||||||||

suitable quality. Okay, thank you, Sam. That's  all from 6 Minute English. Goodbye. Bye-bye. 適切な|||||||||||||

Hello and welcome to 6 Minute English. I'm Neil.  And hello, I'm Rob. In 6 Minute English, we often

talk about food, don't we, Rob? Oh, yes. And I  love food - it's a very important topic. We know

that too much of the wrong kind of food can be  bad for our health. But there is another way that

food can be harmful for some people. Yes, you're  right - some people have food allergies. They can

become very ill if they eat certain foods such  as peanuts, shellfish, milk and so on. So, Neil,

do you have any food allergies? Uh, fortunately,  I don't but my daughter is allergic to tree nuts

and so she gets very ill if she eats those. Oh  dear. Well, it seems as if there are more food

allergies these days, or more people have them, or  maybe it's just in the news more. Well, that's a allergies these days, or more people have them, or maybe it's just in the news more. Well, that's a 最近はアレルギーを持つ人が増えているのか、それともニュースに取り上げられることが増えただけなのか。まあ、それは

very interesting point because that is the topic  of this program. Before we find out more though,

here is our question. One of the most common food  allergies is to peanuts. Now, what kind of food

is a peanut? Is it a a) vegetable, b) a nut or c)  a legume? Oh, come on! A peanut is a nut! There's ||||||||||||||豆類|||||||||

a clue in the name there, Neil, but that would be  too easy, wouldn't it? So, I'm going to say that

I've got no idea what a legume is, so that's my  answer - c. I'll have the answer at the end of the

program. To help answer the question as to whether  food allergies are more common now here's Dr Adam

Fox who is speaking on The Food Program on BBC  Radio 4. Does he think there has been an increase?

I think we can be very confident, if you look back  over say 30 or 40 years, that there are much more I think we can be very confident, if you look back over say 30 or 40 years, that there are much more 30年、40年という年月を振り返ってみれば、私たちはもっと自信を持っていいと思う。

allergic problems around now than there were.  So, for example, very robust studies that look at |||||||||||非常に強力な|||| アレルギーの問題は、以前と比べればかなり改善された。例えば、以下のような非常に堅実な研究がある。

prevalence of things like eczema, food allergy,  do show really significant increases over 有病率||||湿疹の有病率||||||||

20, 30 years, for example. Has there been an  increase? Well, yes. He says there have been

significant increases - this means there has been  a clear and obvious rise. Why does he think that?

He said that there have been robust studies -  a study is a piece of research and if you say ||||||堅牢な||||||||||||

a study is robust, it means that it was very  detailed and conducted thoroughly to a high

standard. He said that these studies looked at the  prevalence of a few things. Prevalence is a noun

that refers to how common something is, how often  it happens. One of the things they looked at,

as well as food allergies, was eczema - this is a  skin condition that usually happens in childhood. ||||||湿疹||||||||||

The skin can get red, itchy and painful over  different parts of the body. Here's Dr Fox again.

I think we can be very confident if you look back  over say 30 or 40 years that there are much more

allergic problems around now than there were.  So, for example, very robust studies that look at

prevalence of things like eczema, food allergy  do show really significant increases over 20,

30 years, for example. So what is the reason for  the increase in food allergies? Is it genetics? ||||||||||||||||遺伝子学

Dr Fox again. We certainly can't put it down  to genetics and we now understand that there

is a key role for eczema. So there's a pretty  direct relationship between whether you've got

eczema during infancy and your likelihood  of getting a food allergy. Is it genetics?

No, he says. You can't put it down to genetics,  which means you can't explain it by genetics.

In fact, according to the research if you have  eczema as a child you are more likely to develop

food allergies. Here's Dr Fox one more time. We  certainly can't put it down to genetics and we now |||||||||||||||遺伝子|||

understand that there is a key role for eczema.  So there's a pretty direct relationship between

whether you've got eczema during infancy and  your likelihood of getting a food allergy.

Okay, now time to review our vocabulary, but  first let's have the answer to the quiz question.

I asked: what kind of food is a peanut? Is it a  a) vegetable, b) a nut, c) a legume. What did you |||||||||||||||||||豆類|||

say, Rob? Uh, I said c) a legume because that  was the only one I didn't know and it can't be

as simple as being a nut. An inspired guess!  If you said c) legume, then congratulations!

Despite the name, a peanut is not actually a nut.  Rather conveniently though, we don't have time for |||||||||||都合よく||||||

me to explain exactly why it's not a nut but i'm  sure you're smart enough to look it up yourself.

So you're not going to explain it? No, sorry  we don't have the time. Um, sounds to me like

you're allergic to hard work! Nice link to  today's vocabulary! We do have time for that.

Today, we've been looking at the topic of  food allergies. This is when a particular

food causes a medical problem. The problem could  be minor or it could be very serious, even fatal, Das Problem kann geringfügig sein, aber auch sehr ernst oder sogar tödlich,

and these are called allergic reactions.  The topic has been investigated with robust

studies - this is research that has been done  in a very detailed accurate and thorough way.

The next word was the noun prevalence - this is  used to talk about how common or how frequent ||||||有病率|||||||||||

something is. In this research, they examine  the prevalence of food allergies in certain age

groups. Closely connected to food allergies is  eczema - this is a medical condition that makes

your skin dry painful and itchy over different  parts of the body. It was reported that there

had been a significant increase in the number of  people suffering from eczema and food allergies.

A significant increase is a big and important  increase. And finally, we had the phrase - to

put something down to something. This means to say  one thing is the reason for another. In this case,

you couldn't put the increase in food allergies  down to genetics. You know what I put the success