English Rewind - London Life: British breakfasts

78,547 views ใƒป 2024-03-26

BBC Learning English


์•„๋ž˜ ์˜๋ฌธ์ž๋ง‰์„ ๋”๋ธ”ํด๋ฆญํ•˜์‹œ๋ฉด ์˜์ƒ์ด ์žฌ์ƒ๋ฉ๋‹ˆ๋‹ค. ๋ฒˆ์—ญ๋œ ์ž๋ง‰์€ ๊ธฐ๊ณ„ ๋ฒˆ์—ญ๋ฉ๋‹ˆ๋‹ค.

00:00
Hello, Catherine here from BBC Learning English.
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์•ˆ๋…•ํ•˜์„ธ์š”, BBC Learning English์˜ Catherine์ž…๋‹ˆ๋‹ค.
00:03
Just so you know, this programme is from the BBC Learning English archive.
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์•„์‹œ๋‹ค์‹œํ”ผ ์ด ํ”„๋กœ๊ทธ๋žจ์€ BBC Learning English ์•„์นด์ด๋ธŒ์—์„œ ๊ฐ€์ ธ์˜จ ๊ฒƒ์ž…๋‹ˆ๋‹ค.
00:08
It was originally broadcast in March 2007 on our website.
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์›๋ž˜ 2007๋…„ 3์›”์— ์šฐ๋ฆฌ ์›น์‚ฌ์ดํŠธ์—์„œ ๋ฐฉ์†ก๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
00:13
Enjoy!
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์ฆ๊ธฐ๋‹ค!
00:14
Hello, I'm Amber and you're listening to BBC Learning English dot com.
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์•ˆ๋…•ํ•˜์„ธ์š”, ์ €๋Š” Amber์ž…๋‹ˆ๋‹ค. ์ง€๊ธˆ BBC Learning English ๋‹ท์ปด์„ ๋“ฃ๊ณ  ๊ณ„์‹ญ๋‹ˆ๋‹ค.
00:22
In London Life today, we sit down to a traditional British breakfast,
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์˜ค๋Š˜ ๋Ÿฐ๋˜ ๋ผ์ดํ”„์—์„œ ์šฐ๋ฆฌ๋Š”
00:28
in a smart London restaurant
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์„ธ๋ จ๋œ ๋Ÿฐ๋˜ ๋ ˆ์Šคํ† ๋ž‘
00:30
and a greasy spoon cafรฉ.
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๊ณผ ๊ธฐ๋ฆ„์ง„ ์Šคํ‘ผ ์นดํŽ˜์—์„œ ์ „ํ†ต์ ์ธ ์˜๊ตญ์‹ ์•„์นจ ์‹์‚ฌ๋ฅผ ๋จน์Šต๋‹ˆ๋‹ค.
00:33
A 'greasy spoon cafรฉ' or 'caff' is the opposite of a smart restaurant.
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'๊ธฐ๋ฆ„์ง„ ์ˆŸ๊ฐ€๋ฝ ์นดํŽ˜', '๊นŒํ”„'๋Š” ์Šค๋งˆํŠธ ๋ ˆ์Šคํ† ๋ž‘์˜ ๋ฐ˜๋Œ€๋ง์ด๋‹ค.
00:40
We find out what the traditional British breakfast is made of
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์šฐ๋ฆฌ๋Š” ์ „ํ†ต์ ์ธ ์˜๊ตญ์‹ ์•„์นจ ์‹์‚ฌ๊ฐ€ ๋ฌด์—‡์ธ์ง€,
00:45
and why it is becoming more and more popular, especially in London,
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๊ทธ๋ฆฌ๊ณ  ํž˜๋“  ํ•˜๋ฃจ ์ผ๊ณผ๋ฅผ ์œ„ํ•ด ์‚ฌ๋ฌด์‹ค์— ๋„์ฐฉํ•˜๊ธฐ ์ „์—
00:48
to eat breakfast in a cafรฉ,
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์นดํŽ˜์—์„œ ์•„์นจ ์‹์‚ฌ๋ฅผ ํ•˜๋Š” ๊ฒƒ์ด ํŠนํžˆ ๋Ÿฐ๋˜์—์„œ ์ ์  ๋” ์ธ๊ธฐ๋ฅผ ์–ป๊ณ  ์žˆ๋Š” ์ด์œ ๋ฅผ ์•Œ์•„๋ด…๋‹ˆ๋‹ค
00:52
before arriving at the office for a hard day's work.
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.
00:57
Our first guest is an American anthropologist.
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์ฒซ ๋ฒˆ์งธ ์†๋‹˜์€ ๋ฏธ๊ตญ์˜ ์ธ๋ฅ˜ํ•™์ž์ž…๋‹ˆ๋‹ค.
01:00
An anthropologist studies all aspects of human culture and development.
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์ธ๋ฅ˜ํ•™์ž๋Š” ์ธ๊ฐ„ ๋ฌธํ™”์™€ ๋ฐœ์ „์˜ ๋ชจ๋“  ์ธก๋ฉด์„ ์—ฐ๊ตฌํ•ฉ๋‹ˆ๋‹ค.
01:06
Kaori O'Connor says that strangers to England have a 'vague vision' โ€”
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์นด์˜ค๋ฆฌ ์˜ค์ฝ”๋„ˆ(Kaori O'Connor)๋Š” ์˜๊ตญ์— ๋‚ฏ์„  ์‚ฌ๋žŒ๋“ค์€ ์ „ํ†ต์ ์ธ ์˜๊ตญ์‹ ์•„์นจ ์‹์‚ฌ๊ฐ€ ๋ฌด์—‡์ธ์ง€์— ๋Œ€ํ•ด '๋ชจํ˜ธํ•œ ๋น„์ „'(
01:11
an unclear picture in their minds โ€” of what the traditional British breakfast is.
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๊ทธ๋“ค์˜ ๋งˆ์Œ ์†์— ๋ถˆ๋ถ„๋ช…ํ•œ ๊ทธ๋ฆผ)์„ ๊ฐ€์ง€๊ณ  ์žˆ๋‹ค๊ณ  ๋งํ•ฉ๋‹ˆ๋‹ค .
01:17
Perhaps it's served from silver dishes on a grand 'sideboard'.
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์•„๋งˆ๋„ ๊ทธ๊ฒƒ์€ ๊ฑฐ๋Œ€ํ•œ '์‚ฌ์ด๋“œ๋ณด๋“œ'์— ์žˆ๋Š” ์€ ์ ‘์‹œ๋กœ ์ œ๊ณต๋  ๊ฒƒ์ž…๋‹ˆ๋‹ค.
01:23
As you listen, try to catch what Kaori lists
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๋“ค์œผ๋ฉด์„œ Kaori๊ฐ€ ๋‚˜์—ดํ•œ
01:26
as the three main ingredients of the great British breakfast.
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ํ›Œ๋ฅญํ•œ ์˜๊ตญ์‹ ์•„์นจ ์‹์‚ฌ์˜ ์„ธ ๊ฐ€์ง€ ์ฃผ์š” ์žฌ๋ฃŒ๊ฐ€ ๋ฌด์—‡์ธ์ง€ ์ฐพ์•„๋ณด์„ธ์š”. ์˜๊ตญ
01:31
It's a meal that everyone outside of England has heard of, and dreams about,
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์™ธ์˜ ๋ชจ๋“  ์‚ฌ๋žŒ๋“ค์ด ๋“ค์–ด๋ณธ ์ ์ด ์žˆ๊ณ , ๊ฟˆ๊พธ๋Š” ์‹์‚ฌ
01:36
and we don't know what it is, but when we come here, we want to eat it.
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์ด๋ฉฐ, ๊ทธ๊ฒƒ์ด ๋ฌด์—‡์ธ์ง€๋Š” ๋ชจ๋ฅด์ง€๋งŒ, ์—ฌ๊ธฐ ์˜ค๋ฉด ๊ผญ ๋จน๊ณ  ์‹ถ์–ด์ง‘๋‹ˆ๋‹ค.
01:39
And we have some vague vision of, you know, a sideboard with silver dishes
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๊ทธ๋ฆฌ๊ณ  ์šฐ๋ฆฌ๋Š” ์€์ƒ‰ ์ ‘์‹œ๊ฐ€ ์žˆ๋Š” ์ฐฌ์žฅ์— ๋Œ€ํ•œ ๋ง‰์—ฐํ•œ ๋น„์ „์„ ๊ฐ€์ง€๊ณ  ์žˆ์œผ๋ฉฐ
01:44
and it's just going to be the most wonderful thing on earth
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๊ทธ๊ฒƒ์€ ์ง€๊ตฌ์ƒ์—์„œ ๊ฐ€์žฅ ๋ฉ‹์ง„ ๊ฒƒ์ด ๋  ๊ฒƒ์ž…๋‹ˆ๋‹ค.
01:47
and I got here, and I went to a cafรฉ and there was the bacon, eggs, and chips,
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์ œ๊ฐ€ ์—ฌ๊ธฐ ์™€์„œ ์นดํŽ˜์— ๊ฐ”๋Š”๋ฐ ๋ฒ ์ด์ปจ, ๊ณ„๋ž€, ์นฉ์ด ์žˆ์—ˆ์Šต๋‹ˆ๋‹ค.
01:53
and I thought gosh, is this all there is?!
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๊ทธ๋ฆฌ๊ณ  ์ €๋Š” ๋ง™์†Œ์‚ฌ, ์ด๊ฒŒ ์ „๋ถ€๋ผ๊ณ  ์ƒ๊ฐํ–ˆ์–ด์š”?!
01:56
Did you catch it?
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์žก์•˜๋‚˜์š”?
01:58
Kaori says she went into a London cafรฉ for breakfast
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Kaori๋Š” ์•„์นจ ์‹์‚ฌ๋ฅผ ์œ„ํ•ด ๋Ÿฐ๋˜ ์นดํŽ˜์— ๊ฐ”๋Š”๋ฐ
02:02
and there it was โ€” bacon, eggs, and chips!
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๊ฑฐ๊ธฐ์— ๋ฒ ์ด์ปจ, ๊ณ„๋ž€, ์นฉ์ด ์žˆ์—ˆ๋‹ค๊ณ  ๋งํ–ˆ์Šต๋‹ˆ๋‹ค!
02:07
'Bacon' is meat from a pig that has been salted and dried,
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'๋ฒ ์ด์ปจ'์€ ๋ผ์ง€ ๊ณ ๊ธฐ๋ฅผ ์†Œ๊ธˆ์— ์ ˆ์—ฌ ๊ฑด์กฐ์‹œํ‚จ
02:10
and it is fried for a traditional English breakfast!
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ํ›„ ํŠ€๊ฒจ๋‚ธ ์˜๊ตญ์‹ ์•„์นจ์‹์‚ฌ์—์š”!
02:14
The eggs are usually fried too, and there is also usually some kind of bread โ€”
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๊ณ„๋ž€๋„ ๋ณดํ†ต ํŠ€๊ฒจ์ง€๊ณ , ๋ณดํ†ต ์–ด๋–ค ์ข…๋ฅ˜์˜ ๋นต๋„ ์žˆ์Šต๋‹ˆ๋‹ค.
02:19
perhaps fried bread or even, as Kaori saw, chips โ€” fried potatoes!
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์•„๋งˆ๋„ ํŠ€๊ธด ๋นต์ผ ์ˆ˜๋„ ์žˆ๊ณ , ์‹ฌ์ง€์–ด Kaori๊ฐ€ ๋ณธ ๊ฒƒ์ฒ˜๋Ÿผ ์นฉ์ธ ๊ฐ์žํŠ€๊น€๋„ ์žˆ์Šต๋‹ˆ๋‹ค!
02:26
So, now let's go to a smart London restaurant
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์ด์ œ
02:29
where chef Lawrence Keogh is frying a traditional breakfast.
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์…ฐํ”„ Lawrence Keogh๊ฐ€ ์ „ํ†ต์ ์ธ ์•„์นจ ์‹์‚ฌ๋ฅผ ํŠ€๊ธฐ๊ณ  ์žˆ๋Š” ์„ธ๋ จ๋œ ๋Ÿฐ๋˜ ๋ ˆ์Šคํ† ๋ž‘์œผ๋กœ ๊ฐ€๋ณด๊ฒ ์Šต๋‹ˆ๋‹ค. ๋ฐฐ๊ฒฝ์—์„œ
02:34
You can hear the sizzling in the background!
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์ง€๊ธ€์ง€๊ธ€ ์†Œ๋ฆฌ๊ฐ€ ๋“ค๋ฆฝ๋‹ˆ๋‹ค !
02:37
He explains why he eats breakfast โ€”
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๊ทธ๋Š” ์™œ ์•„์นจ์„ ๋จน๋Š”์ง€ ์„ค๋ช…ํ•ฉ๋‹ˆ๋‹ค. ์˜ˆ๋ฅผ ๋“ค์–ด
02:40
the egg and bacon are 'protein', for example โ€” protein is healthy.
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๊ณ„๋ž€๊ณผ ๋ฒ ์ด์ปจ์€ '๋‹จ๋ฐฑ์งˆ'์ž…๋‹ˆ๋‹ค. ๋‹จ๋ฐฑ์งˆ์€ ๊ฑด๊ฐ•์— ์ข‹์Šต๋‹ˆ๋‹ค.
02:44
He says, "it keeps you going all day".
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๊ทธ๋Š” "๊ทธ๊ฒƒ์ด ๋‹น์‹ ์„ ํ•˜๋ฃจ ์ข…์ผ ๊ณ„์†ํ•˜๊ฒŒ ๋งŒ๋“ ๋‹ค"๊ณ  ๋งํ•ฉ๋‹ˆ๋‹ค.
02:47
It's 'sustenance' โ€” nourishment, healthy food.
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๊ทธ๊ฒƒ์€ '์ƒ๊ณ„'์ž…๋‹ˆ๋‹ค. ์˜์–‘, ๊ฑด๊ฐ•ํ•œ ์Œ์‹์ž…๋‹ˆ๋‹ค.
02:53
As you listen, try to catch what he says is a new trend, or fashion,
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๋“ค์œผ๋ฉด์„œ ๋Ÿฐ๋˜ ์ตœ๊ณ ์˜ ๋ ˆ์Šคํ† ๋ž‘์—์„œ ๊ทธ๊ฐ€ ๋งํ•˜๋Š” ์ƒˆ๋กœ์šด ํŠธ๋ Œ๋“œ, ์ฆ‰ ํŒจ์…˜์ด ๋ฌด์—‡์ธ์ง€ ์•Œ์•„๋ณด์„ธ์š”
02:58
in London's top restaurants.
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. ํ•˜๋ฃจ๋ฅผ ์‹œ์ž‘ํ•˜๋Š” ๊ฒƒ์ด
03:00
I think it's fundamental to the start of the day.
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๊ธฐ๋ณธ์ด๋ผ๊ณ  ์ƒ๊ฐํ•ฉ๋‹ˆ๋‹ค .
03:02
If I've got a long day at work, I try and eat egg and bacon in the morning,
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์ง์žฅ์—์„œ ๊ธด ํ•˜๋ฃจ๋ฅผ ๋ณด๋‚ด๋ฉด ์•„์นจ์— ๊ณ„๋ž€๊ณผ ๋ฒ ์ด์ปจ์„ ๋จน์œผ๋ ค๊ณ  ๋…ธ๋ ฅํ•ฉ๋‹ˆ๋‹ค.
03:05
cos it's protein โ€” it keeps you going all day.
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๋‹จ๋ฐฑ์งˆ์ด๊ธฐ ๋•Œ๋ฌธ์— ํ•˜๋ฃจ ์ข…์ผ ๋ฒ„ํ‹ธ ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
03:08
Well, it's sustenance, isn't it, you know, really?
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๊ธ€์Ž„์š”, ๊ทธ๊ฒƒ์€ ์ƒ๊ณ„๋ฅผ ์œ ์ง€ํ•˜๋Š” ๊ฒƒ์ž…๋‹ˆ๋‹ค. ๊ทธ๋ ‡์ง€ ์•Š๋‚˜์š” , ์ •๋ง์š”?
03:10
We do a lot of business meetings as well now at Roast in the morning โ€”
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์šฐ๋ฆฌ๋Š” ์ง€๊ธˆ๋„ ์•„์นจ์— Roast์—์„œ ๋น„์ฆˆ๋‹ˆ์Šค ๋ฏธํŒ…์„ ๋งŽ์ด ํ•ฉ๋‹ˆ๋‹ค.
03:13
the place is very busy โ€” and I think you see it across London now,
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์žฅ์†Œ๋Š” ๋งค์šฐ ๋ถ๋น„๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค. ์ด์ œ ๋Ÿฐ๋˜ ์ „์—ญ์—์„œ ๋ณผ ์ˆ˜ ์žˆ๋“ฏ์ด ์ตœ๊ณ ์˜ ๋ ˆ์Šคํ† ๋ž‘์—์„œ
03:16
there's lots more people having business meetings in top restaurants
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๋น„์ฆˆ๋‹ˆ์Šค ๋ฏธํŒ…์„ ํ•˜๋Š” ์‚ฌ๋žŒ๋“ค์ด ๋งŽ์•„์ง€๊ณ 
03:20
and it's getting very fashionable to have breakfast.
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์•„์นจ ์‹์‚ฌ๊ฐ€ ๋งค์šฐ ์œ ํ–‰ํ•˜๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค. .
03:22
Did you catch it?
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์žก์•˜๋‚˜์š”?
03:24
Lawrence says that more and more people
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๋กœ๋ Œ์Šค๋Š” ์ ์  ๋” ๋งŽ์€ ์‚ฌ๋žŒ๋“ค์ด ์ตœ๊ณ ์˜ ๋ ˆ์Šคํ† ๋ž‘์—์„œ
03:26
are having business meetings in top restaurants
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๋น„์ฆˆ๋‹ˆ์Šค ๋ฏธํŒ…์„ ํ•˜๊ณ 
03:30
and it's getting very fashionable to have breakfast.
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์žˆ์œผ๋ฉฐ ์•„์นจ ์‹์‚ฌ๋ฅผ ํ•˜๋Š” ๊ฒƒ์ด ๋งค์šฐ ์œ ํ–‰ํ•˜๊ณ  ์žˆ๋‹ค๊ณ  ๋งํ•ฉ๋‹ˆ๋‹ค.
03:33
Well, our last stop today is a greasy spoon cafรฉ.
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์ž, ์˜ค๋Š˜ ์šฐ๋ฆฌ์˜ ๋งˆ์ง€๋ง‰ ๋ฐฉ๋ฌธ์ง€๋Š” ๊ธฐ๋ฆ„์ง„ ์ˆ˜์ € ์นดํŽ˜์ž…๋‹ˆ๋‹ค.
03:38
Russell Davies is an expert on these!
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๋Ÿฌ์…€ ๋ฐ์ด๋น„์Šค(Russell Davies)๋Š” ์ด ๋ถ„์•ผ์˜ ์ „๋ฌธ๊ฐ€์ž…๋‹ˆ๋‹ค!
03:41
He's written a book called
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๊ทธ๋Š”
03:43
Egg, Bacon, Chips And Beans: 50 Great Cafes And The Stuff That Makes Them Great.
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Egg, Bacon, Chips And Beans: 50 Great Cafes And The Stuff That Makes Them Great๋ผ๋Š” ์ฑ…์„ ์ผ์Šต๋‹ˆ๋‹ค.
03:50
He explains what makes a great breakfast in a downmarket London cafรฉ, or 'caff'.
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๊ทธ๋Š” ๋Ÿฐ๋˜ ์‹œ๋‚ด ์นดํŽ˜, ์ฆ‰ 'caff'์—์„œ ํ›Œ๋ฅญํ•œ ์•„์นจ ์‹์‚ฌ๋ฅผ ๋งŒ๋“œ๋Š” ๊ฒƒ์ด ๋ฌด์—‡์ธ์ง€ ์„ค๋ช…ํ•ฉ๋‹ˆ๋‹ค. ๊ทธ๊ฐ€ ๋งํ•˜๋Š”
03:57
Try to catch two or three of the things he talks about.
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๋‚ด์šฉ ์ค‘ ๋‘์„ธ ๊ฐ€์ง€๋ฅผ ํฌ์ฐฉํ•ด ๋ณด์‹ญ์‹œ์˜ค .
04:00
I would say the cafรฉ experience, you know, it's less than 50% the food, as it were,
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์นดํŽ˜ ๊ฒฝํ—˜์€ ์Œ์‹์ด 50% ๋ฏธ๋งŒ์ด๋ผ๊ณ  ๋งํ•˜๊ณ  ์‹ถ์Šต๋‹ˆ๋‹ค. ๋งํ•˜์ž๋ฉด
04:06
there's also the atmosphere, there's the fact, in a decent caff,
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๋ถ„์œ„๊ธฐ๋„ ์žˆ๊ณ , ๊ดœ์ฐฎ์€ ์นดํŽ˜์—์„œ๋Š”
04:09
they're not going to hurry you out.
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์„œ๋‘๋ฅด์ง€ ์•Š์„ ๊ฒƒ์ด๋ผ๋Š” ์‚ฌ์‹ค๋„ ์žˆ์Šต๋‹ˆ๋‹ค.
04:10
There's the smells, there's the sounds, you know โ€”
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๋ƒ„์ƒˆ๋„ ์žˆ๊ณ  ์†Œ๋ฆฌ๋„ ์žˆ์Šต๋‹ˆ๋‹ค. ํŠœ๋‹์ด
04:13
the badly-tuned radio, the eccentric art on the wall,
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์ž˜๋ชป๋œ ๋ผ๋””์˜ค, ๋ฒฝ์— ๊ฑธ๋ฆฐ ๊ธฐ์ดํ•œ ์˜ˆ์ˆ ํ’ˆ,
04:16
the kind of odd condiment choice. So, it's kind of...
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์ด์ƒํ•œ ์กฐ๋ฏธ๋ฃŒ ์„ ํƒ ๋“ฑ์ด ์žˆ์Šต๋‹ˆ๋‹ค. ๊ทธ๋ž˜์„œ, ๊ทธ๊ฒƒ์€ ์ผ์ข…์˜...
04:19
And most cafes are so small, it's the best place for eavesdropping
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๊ทธ๋ฆฌ๊ณ  ๋Œ€๋ถ€๋ถ„์˜ ์นดํŽ˜๋Š” ๋„ˆ๋ฌด ์ž‘์Šต๋‹ˆ๋‹ค. ๋„์ฒญํ•˜๊ณ  ์„ธ์ƒ์ด ์ง€๋‚˜๊ฐ€๋Š” ์†Œ๋ฆฌ๋ฅผ ๋“ฃ๊ธฐ์— ๊ฐ€์žฅ ์ข‹์€ ์žฅ์†Œ์ž…๋‹ˆ๋‹ค
04:24
and just kind of listening to the world go by.
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04:27
So, Russell Davies says the key ingredients
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๊ทธ๋ž˜์„œ Russell Davies๋Š”
04:30
of a great breakfast in a downmarket London cafรฉ โ€” a greasy spoon cafรฉ โ€”
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๋Ÿฐ๋˜ ์‹œ๋‚ด ์นดํŽ˜(๊ธฐ๋ฆ„์ง„ ์ˆŸ๊ฐ€๋ฝ ์นดํŽ˜)์—์„œ ํ›Œ๋ฅญํ•œ ์•„์นจ ์‹์‚ฌ์˜ ํ•ต์‹ฌ ์žฌ๋ฃŒ๋Š”
04:37
are the atmosphere, they won't hurry you out, the smells, the sounds,
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๋ถ„์œ„๊ธฐ, ์„œ๋‘๋ฅด์ง€ ์•Š๋Š” ๋ƒ„์ƒˆ, ์†Œ๋ฆฌ,
04:46
for example, the 'badly-tuned radio', the unusual or 'eccentric' art on the wall,
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์˜ˆ๋ฅผ ๋“ค์–ด '์ž˜๋ชป ๋งž์ถฐ์ง„ ๋ผ๋””์˜ค'๋ผ๊ณ  ๋งํ•ฉ๋‹ˆ๋‹ค. ', ๋ฒฝ์— ๊ฑธ๋ฆฐ ํŠน์ดํ•˜๊ฑฐ๋‚˜ '๊ธฐ์ดํ•œ' ์˜ˆ์ˆ ํ’ˆ, ํ† ๋งˆํ†  ์†Œ์Šค์™€ ๊ฐ™์€
04:54
the odd condiments, for example, tomato sauce,
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์ด์ƒํ•œ ์กฐ๋ฏธ๋ฃŒ,
04:58
and the fact that you can listen to other people's conversations.
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๊ทธ๋ฆฌ๊ณ  ๋‹ค๋ฅธ ์‚ฌ๋žŒ์˜ ๋Œ€ํ™”๋ฅผ ๋“ค์„ ์ˆ˜ ์žˆ๋‹ค๋Š” ์‚ฌ์‹ค.
05:03
Now, here again is some of the language from today's programme.
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์ž, ์—ฌ๊ธฐ ๋‹ค์‹œ ์˜ค๋Š˜ ํ”„๋กœ๊ทธ๋žจ์˜ ์–ธ์–ด ์ค‘ ์ผ๋ถ€๊ฐ€ ์žˆ์Šต๋‹ˆ๋‹ค .
05:07
A greasy-spoon cafรฉ.
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๊ธฐ๋ฆ„์ง„ ์ˆŸ๊ฐ€๋ฝ ์นดํŽ˜.
05:11
A vague vision.
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๋ง‰์—ฐํ•œ ๋น„์ „.
05:14
Bacon, eggs and chips.
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๋ฒ ์ด์ปจ, ๊ณ„๋ž€, ์นฉ.
05:19
Protein.
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๋‹จ๋ฐฑ์งˆ.
05:21
Sustenance.
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์ƒ๊ณ„.
05:23
The badly-tuned radio.
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์ž˜๋ชป ์กฐ์ •๋œ ๋ผ๋””์˜ค์ž…๋‹ˆ๋‹ค.
05:26
The eccentric art.
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๊ธฐ์ดํ•œ ์˜ˆ์ˆ .
05:29
The odd condiments.
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์ด์ƒํ•œ ์กฐ๋ฏธ๋ฃŒ. ๋‹ค์Œ๋ฒˆ์—๋Š” BBC Learning English ๋‹ท์ปด์—์„œ
05:33
More news stories and language explanations next time
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๋” ๋งŽ์€ ๋‰ด์Šค ๊ธฐ์‚ฌ์™€ ์–ธ์–ด ์„ค๋ช…์„ ๋งŒ๋‚˜๋ณด์‹ค ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค
05:36
at BBC Learning English dot com.
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์ด ์›น์‚ฌ์ดํŠธ ์ •๋ณด

์ด ์‚ฌ์ดํŠธ๋Š” ์˜์–ด ํ•™์Šต์— ์œ ์šฉํ•œ YouTube ๋™์˜์ƒ์„ ์†Œ๊ฐœํ•ฉ๋‹ˆ๋‹ค. ์ „ ์„ธ๊ณ„ ์ตœ๊ณ ์˜ ์„ ์ƒ๋‹˜๋“ค์ด ๊ฐ€๋ฅด์น˜๋Š” ์˜์–ด ์ˆ˜์—…์„ ๋ณด๊ฒŒ ๋  ๊ฒƒ์ž…๋‹ˆ๋‹ค. ๊ฐ ๋™์˜์ƒ ํŽ˜์ด์ง€์— ํ‘œ์‹œ๋˜๋Š” ์˜์–ด ์ž๋ง‰์„ ๋”๋ธ” ํด๋ฆญํ•˜๋ฉด ๊ทธ๊ณณ์—์„œ ๋™์˜์ƒ์ด ์žฌ์ƒ๋ฉ๋‹ˆ๋‹ค. ๋น„๋””์˜ค ์žฌ์ƒ์— ๋งž์ถฐ ์ž๋ง‰์ด ์Šคํฌ๋กค๋ฉ๋‹ˆ๋‹ค. ์˜๊ฒฌ์ด๋‚˜ ์š”์ฒญ์ด ์žˆ๋Š” ๊ฒฝ์šฐ ์ด ๋ฌธ์˜ ์–‘์‹์„ ์‚ฌ์šฉํ•˜์—ฌ ๋ฌธ์˜ํ•˜์‹ญ์‹œ์˜ค.

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