What's your favourite kind of noodle? โฒ๏ธ 6 Minute English

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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.

00:07
Hello, this is 6 Minute English from BBC Learning English. I'm Neil.
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์•ˆ๋…•ํ•˜์„ธ์š”. BBC Learning English์˜ 6 Minute English์ž…๋‹ˆ๋‹ค. ์ €๋Š” ๋‹์ด์—์š”.
00:12
And I'm Beth.
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์ €๋Š” ๋ฒ ์Šค์˜ˆ์š”.
00:13
Do you enjoy eating noodles, Beth?
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๋ฒ ์Šค, ๊ตญ์ˆ˜ ๋จน๋Š” ๊ฑฐ ์ข‹์•„ํ•˜์„ธ์š”?
00:16
I love noodles, yes.
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์ €๋Š” ๊ตญ์ˆ˜๋ฅผ ์ข‹์•„ํ•ด์š”. ์ œ๊ฐ€
00:18
I think my favourite are udon โ€“ the big thick ones.
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๊ฐ€์žฅ ์ข‹์•„ํ•˜๋Š” ์Œ์‹์€ ์šฐ๋™์ž…๋‹ˆ๋‹ค. ํฌ๊ณ  ๋‘๊บผ์šด ์šฐ๋™์ด์ฃ .
00:22
Mmm, they're so good!
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์Œ, ์ •๋ง ๋ง›์žˆ์–ด์š”!
00:23
Well, some people buy them dried in a packet,
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๊ธ€์Ž„์š”, ์–ด๋–ค ์‚ฌ๋žŒ๋“ค์€ ํŒฉ์— ๋‹ด๊ฒจ ๋ง๋ฆฐ ๊ตญ์ˆ˜๋ฅผ ์‚ฌ๊ณ  ,
00:26
others make them fresh from wheat or rice,
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์–ด๋–ค ์‚ฌ๋žŒ๋“ค์€ ๋ฐ€์ด๋‚˜ ์Œ€๋กœ ์ง์ ‘ ๋งŒ๋“ค๊ธฐ๋„ ํ•˜์ง€๋งŒ,
00:29
but there is little doubt that noodles are popular around the world.
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๊ตญ์ˆ˜๊ฐ€ ์ „ ์„ธ๊ณ„์ ์œผ๋กœ ์ธ๊ธฐ๊ฐ€ ์žˆ๋‹ค๋Š” ๋ฐ๋Š” ์˜์‹ฌ์˜ ์—ฌ์ง€๊ฐ€ ๊ฑฐ์˜ ์—†์Šต๋‹ˆ๋‹ค. ๊ตญ์ˆ˜ ์š”๋ฆฌ๋ฒ•์€
00:33
From their origins, probably somewhere in China,
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์•„๋งˆ๋„ ์ค‘๊ตญ ์–ด๋”˜๊ฐ€์—์„œ ์œ ๋ž˜๋˜์—ˆ์œผ๋ฉฐ, ๊ณ ๋Œ€ ์‹คํฌ๋กœ๋“œ๋ฅผ ๋”ฐ๋ผ
00:37
noodle recipes were spread by traders on the ancient Silk Road.
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๋ฌด์—ญ์ƒ์ธ๋“ค์— ์˜ํ•ด ์ „ํŒŒ๋˜์—ˆ์Šต๋‹ˆ๋‹ค .
00:41
At each destination along the road, people gave noodles a twist,
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๊ธธ๊ฐ€์˜ ๊ฐ โ€‹โ€‹๋ชฉ์ ์ง€๋งˆ๋‹ค ์‚ฌ๋žŒ๋“ค์€ ๊ตญ์ˆ˜์—
00:45
adding different flavours and ingredients to create a new dish.
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๋‹ค์–‘ํ•œ ๋ง› ๊ณผ ์žฌ๋ฃŒ๋ฅผ ๋”ํ•ด ์ƒˆ๋กœ์šด ์š”๋ฆฌ๋ฅผ ๋งŒ๋“ค์–ด๋ƒˆ์Šต๋‹ˆ๋‹ค.
00:50
In this programme, we'll visit the United States and Japan,
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์ด ํ”„๋กœ๊ทธ๋žจ์—์„œ๋Š”
00:53
two countries which have taken noodles and created exciting new varieties.
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๊ตญ์ˆ˜๋ฅผ ๋ฐ›์•„๋“ค์—ฌ ํฅ๋ฏธ๋กœ์šด ์ƒˆ๋กœ์šด ํ’ˆ์ข…์„ ๋งŒ๋“ค์–ด๋‚ธ ๋‘ ๋‚˜๋ผ์ธ ๋ฏธ๊ตญ๊ณผ ์ผ๋ณธ์„ ๋ฐฉ๋ฌธํ•ด๋ณด๊ฒ ์Šต๋‹ˆ๋‹ค.
00:58
As usual, we'll learn some useful new vocabulary
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ํ‰์†Œ์ฒ˜๋Ÿผ, ์šฐ๋ฆฌ๋Š” ์œ ์šฉํ•œ ์ƒˆ๋กœ์šด ์–ดํœ˜๋ฅผ ๋ฐฐ์šธ ๊ฒƒ์ž…๋‹ˆ๋‹ค.
01:01
and remember โ€“ you can read along with the transcript of this programme,
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๊ทธ๋ฆฌ๊ณ  ๊ธฐ์–ตํ•˜์„ธ์š” - ์—ฌ๋Ÿฌ๋ถ„์€
01:05
available now on our website, bbclearningenglish.com
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์ง€๊ธˆ ์šฐ๋ฆฌ ์›น์‚ฌ์ดํŠธ bbclearningenglish.com์—์„œ ๋ณผ ์ˆ˜ ์žˆ๋Š” ์ด ํ”„๋กœ๊ทธ๋žจ์˜ ๋Œ€๋ณธ์„ ๋”ฐ๋ผ ์ฝ์„ ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
01:09
But first, Neil, I have a question for you.
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ํ•˜์ง€๋งŒ ๋จผ์ €, ๋‹, ๋‹น์‹ ์—๊ฒŒ ์งˆ๋ฌธ์ด ์žˆ์Šต๋‹ˆ๋‹ค. ๊ตญ์ˆ˜๋Š”
01:12
As well as different shapes and ingredients,
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๋ชจ์–‘๊ณผ ์žฌ๋ฃŒ๊ฐ€ ๋‹ค์–‘ํ•  ๋ฟ๋งŒ ์•„๋‹ˆ๋ผ
01:14
noodles come in many different flavours.
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๋ง›๋„ ๋‹ค์–‘ํ•ฉ๋‹ˆ๋‹ค.
01:17
So, which region of China is famous for its spicy flavours?
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๊ทธ๋ ‡๋‹ค๋ฉด ์ค‘๊ตญ์˜ ์–ด๋А ์ง€์—ญ์ด ๋งค์šด ๋ง›์œผ๋กœ ์œ ๋ช…ํ• ๊นŒ์š”?
01:22
Is it: a) Shanghai, b) Sichuan, or c) Guangzhou?
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a) ์ƒํ•˜์ด, b) ์“ฐ์ดจ, c) ๊ด‘์ €์šฐ ์ค‘ ์–ด๋””์ธ๊ฐ€์š”?
01:30
Well, I think actually, Beth, I know the answer to this.
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๊ธ€์Ž„์š”, ๋ฒ ์Šค, ์‚ฌ์‹ค ์ €๋Š” ์ด ์งˆ๋ฌธ์— ๋Œ€ํ•œ ๋‹ต์„ ์•Œ๊ณ  ์žˆ์–ด์š”.
01:34
I've been lucky enough to have been to this place.
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์ œ๊ฐ€ ์ด๊ณณ์— ์˜ฌ ์ˆ˜ ์žˆ์—ˆ๋˜ ๊ฑด ํ–‰์šด์ด์—ˆ์Šต๋‹ˆ๋‹ค.
01:37
I think it's b) Sichuan.
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์ €๋Š” b) ์“ฐ์ดจ์ด๋ผ๊ณ  ์ƒ๊ฐํ•ด์š”.
01:39
OK. Well, you sound confident.
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์ข‹์•„์š”. ์ž์‹ ๊ฐ์ด ๋„˜์น˜๋Š” ๊ฒƒ ๊ฐ™๋„ค์š”.
01:41
I will reveal the answer later in the programme.
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์ •๋‹ต์€ ๋‚˜์ค‘์— ํ”„๋กœ๊ทธ๋žจ์—์„œ ๊ณต๊ฐœํ•˜๊ฒ ์Šต๋‹ˆ๋‹ค.
01:44
BBC World Service programme, The Food Chain,
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BBC ์›”๋“œ ์„œ๋น„์Šค ํ”„๋กœ๊ทธ๋žจ์ธ ' ํ‘ธ๋“œ ์ฒด์ธ'์€
01:47
investigated how noodles spread from Asia through Europe to America.
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๊ตญ์ˆ˜๊ฐ€ ์•„์‹œ์•„์—์„œ ์œ ๋Ÿฝ์„ ๊ฑฐ์ณ ๋ฏธ๊ตญ์œผ๋กœ ์ „ํŒŒ๋œ ๊ณผ์ •์„ ์กฐ์‚ฌํ–ˆ์Šต๋‹ˆ๋‹ค.
01:52
They uncovered a surprising story that pasta comes
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๊ทธ๋“ค์€
01:56
from noodles brought back to Italy by Marco Polo in the 13th century.
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13์„ธ๊ธฐ์— ๋งˆ๋ฅด์ฝ” ํด๋กœ๊ฐ€ ์ดํƒˆ๋ฆฌ์•„๋กœ ๊ฐ€์ ธ์˜จ ๊ตญ์ˆ˜์—์„œ ํŒŒ์Šคํƒ€์˜ ๊ธฐ์›์ด ๋˜์—ˆ๋‹ค๋Š” ๋†€๋ผ์šด ์ด์•ผ๊ธฐ๋ฅผ ๋ฐํ˜€๋ƒˆ์Šต๋‹ˆ๋‹ค.
02:01
Jen Lin-Liu, author of the book,
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์ฑ… '๊ตญ์ˆ˜๊ธธ์—์„œ'์˜ ์ €์ž์ธ ์   ๋ฆฐ๋ฅ˜๋Š”
02:04
On the Noodle Road, doesn't believe this story.
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์ด ์ด์•ผ๊ธฐ๋ฅผ ๋ฏฟ์ง€ ์•Š์Šต๋‹ˆ๋‹ค.
02:07
So, noodles were very exotic in the 1920s and 30s in the United States,
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๊ทธ๋ž˜์„œ 1920~30๋…„๋Œ€ ๋ฏธ๊ตญ์—์„œ๋Š” ๊ตญ์ˆ˜๊ฐ€ ๋งค์šฐ ์ด๊ตญ์ ์ด์—ˆ๊ณ , ๊ฑด์กฐ ํŒŒ์Šคํƒ€ ์ œ์กฐ๋ฅผ ์žฅ๋ คํ•˜๊ณ ์ž ํ•˜๋Š”
02:14
and there was a new pasta association in America
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์ƒˆ๋กœ์šด ํŒŒ์Šคํƒ€ ํ˜‘ํšŒ๊ฐ€ ๋ฏธ๊ตญ์— ์ƒ๊ฒผ์Šต๋‹ˆ๋‹ค
02:17
that wanted to promote the manufacturing of dried pasta.
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.
02:22
And so they came up with a story
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๊ทธ๋ž˜์„œ ๊ทธ๋“ค์€
02:25
about how Marco Polo went to China
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๋งˆ๋ฅด์ฝ” ํด๋กœ๊ฐ€ ์ค‘๊ตญ์œผ๋กœ ๊ฐ€์„œ
02:28
and found the noodle there,
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๊ตญ์ˆ˜๋ฅผ ๋ฐœ๊ฒฌํ•˜๊ณ 
02:31
and brought it all the way to Italy.
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๊ทธ๊ฒƒ์„ ์ดํƒˆ๋ฆฌ์•„๊นŒ์ง€ ๊ฐ€์ ธ์™”๋‹ค๋Š” ์ด์•ผ๊ธฐ๋ฅผ ๋งŒ๋“ค์–ด๋ƒˆ์Šต๋‹ˆ๋‹ค.
02:33
In the 1920s, noodles were popular because they were exotic,
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1920๋…„๋Œ€์— ๊ตญ์ˆ˜๋Š” ์ด๊ตญ์ ์ด๊ณ 
02:37
meaning foreign, unusual and exciting.
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, ํŠน์ดํ•˜๊ณ , ํฅ๋ฏธ์ง„์ง„ํ•˜๋‹ค๋Š” ์ด์œ ๋กœ ์ธ๊ธฐ๋ฅผ ๋Œ์—ˆ์Šต๋‹ˆ๋‹ค.
02:40
At that time, pasta companies were promoting a new invention, dried pasta,
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๋‹น์‹œ ํŒŒ์Šคํƒ€ ํšŒ์‚ฌ๋“ค์€ ๊ฑด์กฐ ํŒŒ์Šคํƒ€๋ผ๋Š” ์ƒˆ๋กœ์šด ๋ฐœ๋ช…ํ’ˆ์„ ํ™๋ณดํ•˜๋ฉด์„œ,
02:45
so they came up with a story about Marco Polo to sell more pasta.
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ํŒŒ์Šคํƒ€๋ฅผ ๋” ๋งŽ์ด ํŒ”๊ธฐ ์œ„ํ•ด ๋งˆ๋ฅด์ฝ” ํด๋กœ์— ๋Œ€ํ•œ ์ด์•ผ๊ธฐ๋ฅผ ๋งŒ๋“ค์–ด๋ƒˆ์Šต๋‹ˆ๋‹ค.
02:49
If you come up with something you suggest or think up an idea.
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๋ญ”๊ฐ€ ์ œ์•ˆํ•˜๊ฑฐ๋‚˜ ์ข‹์€ ์•„์ด๋””์–ด๊ฐ€ ๋– ์˜ค๋ฅด๋ฉด.
02:53
And it worked โ€“ sales of pasta jumped as a result!
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๊ทธ๋ฆฌ๊ณ  ํšจ๊ณผ๊ฐ€ ์žˆ์—ˆ์Šต๋‹ˆ๋‹ค. ๊ทธ ๊ฒฐ๊ณผ ํŒŒ์Šคํƒ€ ๋งค์ถœ์ด ๊ธ‰์ฆํ–ˆ์Šต๋‹ˆ๋‹ค!
02:57
Now, our second destination, Japan, also has a history of eating noodles.
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๋‘ ๋ฒˆ์งธ ๋ชฉ์ ์ง€์ธ ์ผ๋ณธ ์—ญ์‹œ ๊ตญ์ˆ˜๋ฅผ ๋จน๋Š” ์—ญ์‚ฌ๊ฐ€ ์žˆ์Šต๋‹ˆ๋‹ค.
03:02
One of the most famous Japanese noodle dishes is ramen,
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๊ฐ€์žฅ ์œ ๋ช…ํ•œ ์ผ๋ณธ ๊ตญ์ˆ˜ ์š”๋ฆฌ ์ค‘ ํ•˜๋‚˜๋Š” ๋ผ๋ฉ˜์ด๊ณ , ๋„์ฟ„์—
03:06
and Frank Striegl, a blogger living in Tokyo, knows all about it.
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์‚ฌ๋Š” ๋ธ”๋กœ๊ฑฐ ํ”„๋žญํฌ ์ŠคํŠธ๋ฆฌ๊ธ€์€ ๋ผ๋ฉ˜์— ๋Œ€ํ•ด ์ž˜ ์•Œ๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
03:11
He eats over 300 bowls of ramen a year!
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๊ทธ๋Š” 1๋…„์— ๋ผ๋ฉด์„ 300๊ทธ๋ฆ‡ ์ด์ƒ ๋จน์Šต๋‹ˆ๋‹ค !
03:15
He explained to BBC World Service's The Food Chain how Chinese immigrants
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๊ทธ๋Š” BBC ์›”๋“œ ์„œ๋น„์Šค์˜ ' The Food Chain'์—์„œ
03:20
to Japan in the late 1800s influenced this Japanese dish.
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1800๋…„๋Œ€ ํ›„๋ฐ˜์— ์ผ๋ณธ์œผ๋กœ ์ด์ฃผํ•œ ์ค‘๊ตญ ์ด๋ฏผ์ž๋“ค์ด ์ด ์ผ๋ณธ โ€‹โ€‹์š”๋ฆฌ์— ์–ด๋–ค ์˜ํ–ฅ์„ ๋ฏธ์ณค๋Š”์ง€ ์„ค๋ช…ํ–ˆ์Šต๋‹ˆ๋‹ค.
03:25
And at one point or another, different chefs decided to localise these dishes.
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๊ทธ๋ฆฌ๊ณ  ์–ด๋А ์‹œ์ ์—์„œ ์—ฌ๋Ÿฌ ์š”๋ฆฌ์‚ฌ๊ฐ€ ์ด ์š”๋ฆฌ๋ฅผ ์ง€์—ญํ™”ํ•˜๊ธฐ๋กœ ๊ฒฐ์ •ํ–ˆ์Šต๋‹ˆ๋‹ค.
03:31
They said, We love these Chinese noodle dishes.
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๊ทธ๋“ค์€ " ์šฐ๋ฆฌ๋Š” ์ค‘๊ตญ ๊ตญ์ˆ˜ ์š”๋ฆฌ๋ฅผ ์ข‹์•„ํ•ด์š”"๋ผ๊ณ  ๋งํ–ˆ์Šต๋‹ˆ๋‹ค.
03:33
However, why don't we tweak them?
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ํ•˜์ง€๋งŒ, ์™œ ์šฐ๋ฆฌ๋Š” ๊ทธ๊ฒƒ๋“ค์„ ์กฐ์ •ํ•˜์ง€ ์•Š๋Š” ๊ฑธ๊นŒ?
03:35
Why don't we make them a little bit more Japanese?
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์ข€ ๋” ์ผ๋ณธ์ ์œผ๋กœ ๋งŒ๋“ค์–ด ๋ณด๋ฉด ์–ด๋–จ๊นŒ์š”?
03:37
Frank says that at one point or another, chefs started to make
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ํ”„๋žญํฌ๋Š” ์–ด๋А ์‹œ์ ๋ถ€ํ„ฐ ์š”๋ฆฌ์‚ฌ๋“ค์ด
03:41
noodle dishes more Japanese.
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๊ตญ์ˆ˜ ์š”๋ฆฌ๋ฅผ ๋” ์ผ๋ณธ์‹์œผ๋กœ ๋งŒ๋“ค๊ธฐ ์‹œ์ž‘ํ–ˆ๋‹ค๊ณ  ๋งํ•ฉ๋‹ˆ๋‹ค.
03:43
Here, the phrase, at one point or another,
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์—ฌ๊ธฐ์„œ ' ์–ด๋–ค ์‹œ์ '์ด๋ž€
03:46
means at some unspecified time in the past.
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๊ณผ๊ฑฐ์˜ ์–ด๋А ํŠน์ •๋˜์ง€ ์•Š์€ ์‹œ์ ์„ ์˜๋ฏธํ•ฉ๋‹ˆ๋‹ค.
03:49
They did this by tweaking Chinese noodles โ€“ in other words,
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๊ทธ๋“ค์€ ์ค‘๊ตญ ๊ตญ์ˆ˜๋ฅผ ๋ณ€ํ˜•ํ•˜์—ฌ ์ด๋ฅผ ๋‹ฌ์„ฑํ–ˆ์Šต๋‹ˆ๋‹ค. ๋‹ค์‹œ ๋งํ•ด, ์ค‘๊ตญ ๊ตญ์ˆ˜
03:53
by changing them slightly to make them better, different,
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๋ฅผ ์•ฝ๊ฐ„ ๋ฐ”๊พธ์–ด ๋” ๋ง›์žˆ๊ณ  ๋‹ค๋ฅด๊ฒŒ ๋งŒ๋“ค๊ฑฐ๋‚˜,
03:57
or in this case, more Japanese.
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์ด ๊ฒฝ์šฐ์ฒ˜๋Ÿผ ๋” ์ผ๋ณธ์ ์œผ๋กœ ๋งŒ๋“ค์—ˆ์Šต๋‹ˆ๋‹ค. ์ผ๋ณธ ์š”๋ฆฌ์‚ฌ๋“ค์€
03:59
By making these tweaks, adding new toppings and slices of beef or chicken,
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์ด๋Ÿฌํ•œ ๋ณ€ํ™”๋ฅผ ํ†ตํ•ด ์ƒˆ๋กœ์šด ํ† ํ•‘๊ณผ ์†Œ๊ณ ๊ธฐ ๋˜๋Š” ๋‹ญ๊ณ ๊ธฐ ์กฐ๊ฐ์„ ์ถ”๊ฐ€ํ•˜์—ฌ
04:03
Japanese chefs created the noodle dish we know today as ramen.
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์˜ค๋Š˜๋‚  ์šฐ๋ฆฌ๊ฐ€ ๋ผ๋ฉ˜์ด๋ผ๊ณ  ๋ถ€๋ฅด๋Š” ๊ตญ์ˆ˜ ์š”๋ฆฌ๋ฅผ ๋งŒ๋“ค์–ด๋ƒˆ์Šต๋‹ˆ๋‹ค.
04:07
Here's Frank Striegl again, talking with BBC World Service's The Food Chain.
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BBC ์›”๋“œ ์„œ๋น„์Šค์˜ 'The Food Chain'๊ณผ ๋Œ€ํ™”ํ•˜๋Š” ํ”„๋žญํฌ ์ŠคํŠธ๋ฆฌ๊ธ€์˜ ๋ชจ์Šต์ž…๋‹ˆ๋‹ค.
04:12
And what I find fascinating about ramen,
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๊ทธ๋ฆฌ๊ณ  ์ œ๊ฐ€ ๋ผ๋ฉด์— ๋Œ€ํ•ด ํฅ๋ฏธ๋กญ๊ฒŒ ์ƒ๊ฐํ•˜๋Š” ์ ์€ , ์„ธ๊ณ„์˜
04:14
compared to perhaps other wonderful noodle dishes around the world,
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๋‹ค๋ฅธ ํ›Œ๋ฅญํ•œ ๊ตญ์ˆ˜ ์š”๋ฆฌ์™€ ๋น„๊ตํ–ˆ์„ ๋•Œ ,
04:17
is that ramen continues to evolve.
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๋ผ๋ฉด์€ ๊ณ„์†ํ•ด์„œ ์ง„ํ™”ํ•œ๋‹ค๋Š” ๊ฒƒ์ž…๋‹ˆ๋‹ค.
04:20
Unlike other Japanese foods, it's OK to push the boundaries.
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๋‹ค๋ฅธ ์ผ๋ณธ ์Œ์‹๊ณผ๋Š” ๋‹ฌ๋ฆฌ, ๊ฒฝ๊ณ„๋ฅผ ๋„“ํ˜€๋„ ๊ดœ์ฐฎ์Šต๋‹ˆ๋‹ค.
04:23
Frank thinks that Japanese ramen continues to evolve โ€“
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ํ”„๋žญํฌ๋Š” ์ผ๋ณธ ๋ผ๋ฉ˜์ด ๊ณ„์†ํ•ด์„œ ์ง„ํ™”ํ•˜๊ณ  ์žˆ๋‹ค๊ณ  ์ƒ๊ฐํ•ฉ๋‹ˆ๋‹ค. ์ฆ‰,
04:27
to develop and change gradually
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04:29
in response to new developments and ideas.
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์ƒˆ๋กœ์šด ๋ฐœ์ „๊ณผ ์•„์ด๋””์–ด์— ๋Œ€์‘ํ•˜์—ฌ ์ ์ง„์ ์œผ๋กœ ๋ฐœ์ „ํ•˜๊ณ  ๋ณ€ํ™”ํ•˜๊ณ  ์žˆ๋‹ค๋Š” ๊ฒƒ์ž…๋‹ˆ๋‹ค. ์ดˆ๋ฐฅ ๋“ฑ
04:32
Unlike other traditional foods such as sushi,
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๋‹ค๋ฅธ ์ „ํ†ต ์Œ์‹๊ณผ๋Š” ๋‹ฌ๋ฆฌ ,
04:35
modern versions of ramen push the boundaries.
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ํ˜„๋Œ€์‹ ๋ผ๋ฉด์€ ๊ทธ ๊ฒฝ๊ณ„๋ฅผ ๋„“ํ˜€๊ฐ€๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
04:38
If you push the boundaries,
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๊ฒฝ๊ณ„๋ฅผ ๋„“ํžˆ๋ฉด ์ •์ƒ์ ์ด๊ณ  ํ—ˆ์šฉ๋˜๋Š” ํ–‰๋™์—
04:40
you act in a way which challenges normal, acceptable behaviour.
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๋„์ „ํ•˜๋Š” ๋ฐฉ์‹์œผ๋กœ ํ–‰๋™ํ•˜๊ฒŒ ๋ฉ๋‹ˆ๋‹ค .
04:44
Yes, noodles have changed so much since ancient times
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๊ทธ๋ ‡์Šต๋‹ˆ๋‹ค. ๊ตญ์ˆ˜๋Š” ์˜›๋‚ ๋ถ€ํ„ฐ ๋งŽ์€ ๋ณ€ํ™”๋ฅผ ๊ฒช์—ˆ๊ธฐ ๋•Œ๋ฌธ์—
04:47
that today you can buy them dried in a packet and simply add hot water.
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์˜ค๋Š˜๋‚ ์—๋Š” ํŒฉ์— ๋‹ด๊ฒจ ์žˆ๋Š” ๊ฑด์กฐ ๊ตญ์ˆ˜๋ฅผ ์‚ฌ์„œ ๋œจ๊ฑฐ์šด ๋ฌผ๋งŒ ๋ถ€์œผ๋ฉด ๋ฉ๋‹ˆ๋‹ค.
04:52
But the flavours and the noodles themselves maintain a link to the past.
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ํ•˜์ง€๋งŒ ๋ง›๊ณผ ๊ตญ์ˆ˜ ์ž์ฒด๋Š” ๊ณผ๊ฑฐ์™€์˜ ์—ฐ๊ฒฐ๊ณ ๋ฆฌ๋ฅผ ์œ ์ง€ํ•ฉ๋‹ˆ๋‹ค.
04:56
Now, speaking of flavours, what was the answer to your question, Beth?
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์ด์ œ ๋ง›์— ๋Œ€ํ•œ ์ด์•ผ๊ธฐ๊ฐ€ ๋‚˜์™”๋Š”๋ฐ, ๋ฒ ์Šค, ๋‹น์‹ ์˜ ์งˆ๋ฌธ์— ๋Œ€ํ•œ ๋‹ต์€ ๋ญ์˜€๋‚˜์š”?
05:00
Well, I asked you which region of China is famous for its spicy flavours.
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์Œ, ์ €๋Š” ์ค‘๊ตญ์—์„œ ์–ด๋А ์ง€์—ญ์ด ๋งค์šด ๋ง›์œผ๋กœ ์œ ๋ช…ํ•œ์ง€ ๋ฌผ์—ˆ์Šต๋‹ˆ๋‹ค.
05:05
You were very confident with saying Sichuan and that is the correct answer.
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๋‹น์‹ ์€ ์“ฐ์ดจ์ด๋ผ๊ณ  ๋งํ•˜๋Š” ๋ฐ ๋งค์šฐ ์ž์‹ ๊ฐ์„ ๊ฐ€์ง€๊ณ  ์žˆ์—ˆ๊ณ , ๊ทธ๊ฒƒ์ด ์ •๋‹ต์ž…๋‹ˆ๋‹ค.
05:10
Sichuan is a place that is famous for spicy food,
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์“ฐ์ดจ์€
05:14
such as the Sichuan pepper and Sichuan hotpot.
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์“ฐ์ดจ ๊ณ ์ถ” , ์“ฐ์ดจ ์ƒค๋ธŒ์ƒค๋ธŒ ๋“ฑ ๋งค์šด ์Œ์‹์œผ๋กœ ์œ ๋ช…ํ•œ ๊ณณ์ž…๋‹ˆ๋‹ค.
05:17
OK. It's time to recap the vocabulary we've learnt.
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์ข‹์•„์š”. ์ด์ œ ์šฐ๋ฆฌ๊ฐ€ ๋ฐฐ์šด ์–ดํœ˜๋ฅผ ๋‹ค์‹œ ์‚ดํŽด๋ณผ ์‹œ๊ฐ„์ž…๋‹ˆ๋‹ค .
05:21
If you give something a twist,
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๋ฌด์–ธ๊ฐ€์— ๋ณ€ํ™”๋ฅผ ์ค€๋‹ค๋Š” ๊ฒƒ์€,
05:23
you change it in some small way to create something new and exciting.
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๊ทธ๊ฒƒ์„ ์ž‘์€ ๋ฐฉ์‹์œผ๋กœ ๋ฐ”๊พธ์–ด ์ƒˆ๋กญ๊ณ  ํฅ๋ฏธ๋กœ์šด ๊ฒƒ์„ ์ฐฝ์กฐํ•œ๋‹ค๋Š” ์˜๋ฏธ์ž…๋‹ˆ๋‹ค.
05:27
The adjective exotic means unusual and exciting
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ํ˜•์šฉ์‚ฌ '์ด๊ตญ์ '์€
05:31
because of coming from far away.
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๋ฉ€๋ฆฌ์„œ ์™”๊ธฐ ๋•Œ๋ฌธ์— ํŠน์ดํ•˜๊ณ  ์‹ ๋‚˜๋Š” ๊ฒƒ์„ ์˜๋ฏธํ•ฉ๋‹ˆ๋‹ค. '
05:33
The phrase at one point or another means at some unspecified time in the past.
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์–ด๋–ค ์‹œ์ '์ด๋ž€ ํ‘œํ˜„์€ ๊ณผ๊ฑฐ์˜ ์–ด๋А ํŠน์ •๋˜์ง€ ์•Š์€ ์‹œ์ ์„ ์˜๋ฏธํ•ฉ๋‹ˆ๋‹ค.
05:38
If you tweak something, you alter it slightly in order to improve it.
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๋ฌด์–ธ๊ฐ€๋ฅผ ์กฐ์ •ํ•œ๋‹ค๋Š” ๊ฒƒ์€ ๊ทธ๊ฒƒ์„ ๊ฐœ์„ ํ•˜๊ธฐ ์œ„ํ•ด ์•ฝ๊ฐ„ ๋ฐ”๊พธ๋Š” ๊ฒƒ์„ ์˜๋ฏธํ•ฉ๋‹ˆ๋‹ค. ์ ์ง„์ ์œผ๋กœ
05:42
Something which evolves, develops and changes gradually.
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์ง„ํ™”ํ•˜๊ณ , ๋ฐœ์ „ํ•˜๊ณ , ๋ณ€ํ™”ํ•˜๋Š” ๊ฒƒ.
05:46
And finally, the idiom to push the boundaries
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๋งˆ์ง€๋ง‰์œผ๋กœ, ๊ฒฝ๊ณ„๋ฅผ ๋„“ํžŒ๋‹ค๋Š” ๊ด€์šฉ์–ด๋Š” ์ •์ƒ์ ์ด๊ณ  ํ—ˆ์šฉ๋˜๋Š” ํ–‰๋™์—
05:49
means to do things which challenge normal, acceptable behaviour.
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๋„์ „ํ•˜๋Š” ์ผ์„ ํ•œ๋‹ค๋Š” ๊ฒƒ์„ ์˜๋ฏธํ•ฉ๋‹ˆ๋‹ค . ๋‹ค์‹œ
05:53
Once again, our six minutes are up.
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ํ•œ๋ฒˆ, 6๋ถ„์ด ๋๋‚ฌ์Šต๋‹ˆ๋‹ค.
05:55
If you enjoyed the programme, why not visit our website and check out all
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ํ”„๋กœ๊ทธ๋žจ์ด ๋งˆ์Œ์— ๋“œ์…จ๋‹ค๋ฉด ์ €ํฌ ์›น์‚ฌ์ดํŠธ๋ฅผ ๋ฐฉ๋ฌธํ•ด
05:59
of the different podcasts that we have at BBC Learning English.
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BBC Learning English์—์„œ ์ œ๊ณตํ•˜๋Š” ๋‹ค์–‘ํ•œ ํŒŸ์บ์ŠคํŠธ๋ฅผ ํ™•์ธํ•ด ๋ณด์„ธ์š”.
06:03
There's something there for everyone.
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๋ˆ„๊ตฌ์—๊ฒŒ๋‚˜ ๋งž๋Š” ๊ฒƒ์ด ์žˆ์Šต๋‹ˆ๋‹ค.
06:05
Thanks for joining us and goodbye. Bye!
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์ฐธ์„ํ•ด์ฃผ์…”์„œ ๊ฐ์‚ฌํ•ฉ๋‹ˆ๋‹ค. ์•ˆ๋…•ํžˆ ๊ฐ€์„ธ์š”. ์•ˆ๋…•!
์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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