How the language of menus matters โฒ๏ธ 6 Minute English

157,516 views ใƒป 2024-01-25

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
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์•ˆ๋…•ํ•˜์„ธ์š”. BBC Learning English์˜ 6๋ถ„ ์˜์–ด์ž…๋‹ˆ๋‹ค
00:10
BBC Learning English.
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.
00:11
I'm Neil and I'm Beth.
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์ €๋Š” Neil์ด๊ณ  Beth์ž…๋‹ˆ๋‹ค.
00:13
Would you like some fried chicken
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00:15
and chips with gravy, Beth?
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๋ฒ ์Šค, ๊ทธ๋ ˆ์ด๋น„ ์†Œ์Šค๋ฅผ ๊ณ๋“ค์ธ ํ”„๋ผ์ด๋“œ์น˜ํ‚จ ์•ค ์นฉ์Šค ์ข€ ๋จน์„๋ž˜?
00:17
No, thanks, Neil.
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์•„๋‡จ, ๊ณ ๋งˆ์›Œ์š”, ๋‹.
00:18
I don't really like fried chicken.
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์ €๋Š” ํ›„๋ผ์ด๋“œ ์น˜ํ‚จ์„ ๋ณ„๋กœ ์•ˆ ์ข‹์•„ํ•ด์š”.
00:20
It's too oily for me. OK. No problem.
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๋‚˜ํ•œํ…Œ๋Š” ๋„ˆ๋ฌด ๊ธฐ๋ฆ„์ง€๋‹ค. ์ข‹์•„์š”. ๊ดœ์ฐฎ์•„์š”.
00:22
But, maybe you'd like some organic poulet roti in a tender meat jus with frites?
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ํ•˜์ง€๋งŒ ์–ด์ฉŒ๋ฉด ํ”„๋ฆฟ์„ ๊ณ๋“ค์ธ ๋ถ€๋“œ๋Ÿฌ์šด ๊ณ ๊ธฐ ์†Œ์Šค์— ์œ ๊ธฐ๋† ํฌ์šธ๋ ˆ ๋กœํ‹ฐ๋ฅผ ๋“œ์‹œ๊ณ  ์‹ถ์œผ์‹ ๊ฐ€์š”?
00:28
Oh. That sounds interesting. What is it?
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์˜ค. ์žฌ๋ฏธ์žˆ์„ ๊ฒƒ ๊ฐ™๋„ค์š”. ๊ทธ๊ฒƒ์€ ๋ฌด์—‡์ž…๋‹ˆ๊นŒ?
00:30
Well, it's French for chicken and chips with gravy.
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์Œ, ๊ทธ๋ ˆ์ด๋น„๋ฅผ ๊ณ๋“ค์ธ ์น˜ํ‚จ ์•ค ์นฉ์Šค๋ฅผ ๋œปํ•˜๋Š” ํ”„๋ž‘์Šค์–ด์ฃ .
00:34
It's a strange fact
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์ด์ƒํ•œ ์‚ฌ์‹ค์ด์ง€๋งŒ
00:35
but the same dish described using different words can make it sound
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๋™์ผํ•œ ์š”๋ฆฌ๋ฅผ ๋‹ค๋ฅธ ๋‹จ์–ด๋กœ ์„ค๋ช…ํ•˜๋ฉด
00:40
more delicious, more exotic and more desirable.
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๋” ๋ง›์žˆ๊ณ , ๋” ์ด๊ตญ์ ์ด๋ฉฐ, ๋” ๋ฐ”๋žŒ์งํ•˜๊ฒŒ ๋“ค๋ฆด ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
00:43
Restaurants think carefully about the language they use to describe the food
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๋ ˆ์Šคํ† ๋ž‘์—์„œ๋Š” ๋ฉ”๋‰ด์˜ ์Œ์‹์„ ์„ค๋ช…ํ•˜๋Š” ๋ฐ ์‚ฌ์šฉํ•˜๋Š” ์–ธ์–ด์— ๋Œ€ํ•ด ์‹ ์ค‘ํ•˜๊ฒŒ ์ƒ๊ฐํ•˜์—ฌ ๋งค๋ ฅ
00:48
on their menus, trying to make it sound appealing,
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์ ์ด๊ณ  ๋ง›์žˆ์œผ๋ฉฐ ์‹œ์ ์ธ ๋Š๋‚Œ์„ ์ฃผ๋ ค๊ณ  ๋…ธ๋ ฅํ•ฉ๋‹ˆ๋‹ค
00:51
tasty or poetic. Instead of hamburgers,
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. ํ–„๋ฒ„๊ฑฐ ๋Œ€์‹ 
00:54
we have gourmet burgers. It's jus not gravy
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๊ณ ๊ธ‰ ๋ฒ„๊ฑฐ๊ฐ€ ์žˆ์–ด์š”. ๊ทธ๋ƒฅ ๊ทธ๋ ˆ์ด๋น„๊ฐ€ ์•„๋‹ˆ๊ณ  ๋ผ์ฆˆ๋ฒ ๋ฆฌ ์†Œ์Šค๋ณด๋‹ค
00:58
and raspberry coulis sounds a lot tastier than raspberry sauce.
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๋ผ์ฆˆ๋ฒ ๋ฆฌ ์ฟจ๋ฆฌ๊ฐ€ ํ›จ์”ฌ ๋ง›์žˆ์„ ๊ฒƒ ๊ฐ™์•„์š” .
01:03
Many of the words used to describe gourmet food,
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๊ณ ๊ธ‰ ์Œ์‹, ์ฆ‰
01:06
that's food which is higher quality and more sophisticated than usual,
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ํ‰์†Œ๋ณด๋‹ค ํ’ˆ์งˆ์ด ๋” ์ข‹๊ณ  ์„ธ๋ จ๋œ ์Œ์‹์„ ์„ค๋ช…ํ•˜๋Š” ๋ฐ ์‚ฌ์šฉ๋˜๋Š” ๋‹จ์–ด ์ค‘ ์ƒ๋‹น์ˆ˜๋Š” ๊ณ ๊ธ‰ ์š”๋ฆฌ๋ผ๋Š” ์˜ค๋žœ ์ „ํ†ต์„ ์ง€๋‹Œ ๊ณ ๊ธ‰ ์š”๋ฆฌ๋ฅผ ๊ฐ€์ง„
01:11
are French, coming from a country with a long tradition of high-level
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๋‚˜๋ผ์—์„œ ์œ ๋ž˜ํ•œ ํ”„๋ž‘์Šค์–ด์ž…๋‹ˆ๋‹ค
01:15
cooking called haute cuisine.
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.
01:17
But how does the language used to describe food affect our psychology
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๊ทธ๋Ÿฌ๋‚˜ ์Œ์‹์„ ์„ค๋ช…ํ•˜๋Š” ๋ฐ ์‚ฌ์šฉ๋˜๋Š” ์–ธ์–ด๋Š” ์–ด๋–ป๊ฒŒ ์šฐ๋ฆฌ์˜ ์‹ฌ๋ฆฌ์— ์˜ํ–ฅ์„ ๋ฏธ์น˜๊ณ 
01:22
and help restaurants make menus which are both tempting and profitable?
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๋ ˆ์Šคํ† ๋ž‘์ด ์œ ํ˜น์ ์ด๊ณ  ์ˆ˜์ต์„ฑ ์žˆ๋Š” ๋ฉ”๋‰ด๋ฅผ ๋งŒ๋“œ๋Š” ๋ฐ ๋„์›€์ด ๋ฉ๋‹ˆ๊นŒ ?
01:26
That's what we'll be finding out in this programme,
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์ด๊ฒƒ์ด ๋ฐ”๋กœ ์šฐ๋ฆฌ๊ฐ€
01:29
along with some useful new vocabulary as well. But first,
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์œ ์šฉํ•œ ์ƒˆ๋กœ์šด ์–ดํœ˜์™€ ํ•จ๊ป˜ ์ด ํ”„๋กœ๊ทธ๋žจ์—์„œ ์•Œ์•„๋‚ผ ๋‚ด์šฉ์ž…๋‹ˆ๋‹ค. ํ•˜์ง€๋งŒ ๋จผ์ €,
01:33
I have a question for you, Neil. To train as a classical French chef
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Neil์—๊ฒŒ ์งˆ๋ฌธ์ด ์žˆ์Šต๋‹ˆ๋‹ค. ์ •ํ†ต ํ”„๋ž‘์Šค ์š”๋ฆฌ์‚ฌ๋กœ ํ›ˆ๋ จํ•˜๋ ค๋ฉด
01:38
takes months as a full time apprentice,
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ํ’€ํƒ€์ž„ ๊ฒฌ์Šต์ƒ์œผ๋กœ ์ˆ˜๊ฐœ์›”์ด ๊ฑธ๋ฆฝ๋‹ˆ๋‹ค.
01:41
but what is the name of the most famous cooking school teaching
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ํ•˜์ง€๋งŒ ํ”„๋ž‘์Šค ๊ณ ๊ธ‰ ์š”๋ฆฌ๋ฅผ ๊ฐ€๋ฅด์น˜๋Š” ๊ฐ€์žฅ ์œ ๋ช…ํ•œ ์š”๋ฆฌ ํ•™๊ต์˜ ์ด๋ฆ„์€ ๋ฌด์—‡์ž…๋‹ˆ๊นŒ
01:45
French haute cuisine? Is it, a)
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? a)
01:48
Le Cordon Bleu? b) Le Cordon Rouge? or c) Le Cordon Noir?
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๋ฅด ๊ผฌ๋ฅด๋™ ๋ธ”๋ฃจ์ธ๊ฐ€์š”? b) ๋ฅด ๊ผฌ๋ฅด๋™ ๋ฃจ์ฆˆ? ๋˜๋Š” c) ๋ฅด ๊ผฌ๋ฅด๋™ ๋Š์™€๋ฅด?
01:53
Well, I think it's Le Cordon
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์Œ, ๋ฅด ๊ผฌ๋ฅด๋™
01:56
Bleu. OK, Neil.
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๋ธ”๋ฃจ์ธ ๊ฒƒ ๊ฐ™์•„์š”. ์•Œ์•˜์–ด, ๋‹.
01:58
I'll reveal the correct answer later.
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์ •๋‹ต์€ ๋‚˜์ค‘์— ๊ณต๊ฐœํ•˜๊ฒ ์Šต๋‹ˆ๋‹ค.
02:00
It's important for restaurants to describe items on the menu
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๋ ˆ์Šคํ† ๋ž‘์—์„œ๋Š” ๋ฉ”๋‰ด ํ•ญ๋ชฉ์„ ์„ค๋ช…ํ•˜์—ฌ ์‹์‚ฌํ•˜๋Š”
02:04
so diners know what to expect
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์‚ฌ๋žŒ๋“ค์ด ๋ฌด์—‡์„ ๊ธฐ๋Œ€ํ•ด์•ผ ํ•˜๋Š”์ง€ ์•Œ ์ˆ˜ ์žˆ๋„๋ก ํ•˜๋Š” ๊ฒƒ์ด ์ค‘์š”ํ•˜๋ฉฐ
02:07
and many chefs think foreign words sound more exciting.
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๋งŽ์€ ์š”๋ฆฌ์‚ฌ๋Š” ์™ธ๊ตญ์–ด๊ฐ€ ๋” ํฅ๋ฏธ๋กญ๊ฒŒ ๋“ค๋ฆฐ๋‹ค๊ณ  ์ƒ๊ฐํ•ฉ๋‹ˆ๋‹ค.
02:11
But according to linguist
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๊ทธ๋Ÿฌ๋‚˜ ์–ธ์–ดํ•™์ž์ธ
02:13
Dr Keri Matwick,
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Keri Matwick ๋ฐ•์‚ฌ์— ๋”ฐ๋ฅด๋ฉด
02:15
the use of French is decreasing.
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ํ”„๋ž‘์Šค์–ด ์‚ฌ์šฉ์ด ์ค„์–ด๋“ค๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
02:17
Here, Keri explains why to Ruth
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์—ฌ๊ธฐ์—์„œ Keri๋Š”
02:20
Alexander, presenter of BBC
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BBC
02:22
World Service Programme, 'The Food Chain.
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์„ธ๊ณ„ ๋ด‰์‚ฌ ํ”„๋กœ๊ทธ๋žจ 'The Food Chain'์˜ ์ง„ํ–‰์ž์ธ Ruth Alexander์—๊ฒŒ ๊ทธ ์ด์œ ๋ฅผ ์„ค๋ช…ํ•ฉ๋‹ˆ๋‹ค.
02:25
Yeah, there are studies that show that because it sounds fancier,
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๋„ค, ๋” ๊ณ ๊ธ‰์Šค๋Ÿฝ๊ฒŒ ๋“ค๋ฆฌ๊ธฐ ๋•Œ๋ฌธ์—
02:28
you know, therefore... French food
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ํ”„๋ž‘์Šค ์Œ์‹์€
02:30
has long been considered the gourmet food, and it was popular.
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์˜ค๋žซ๋™์•ˆ ๋ฏธ์‹๊ฐ€๋กœ ์—ฌ๊ฒจ์ ธ ์™”์œผ๋ฉฐ ์ธ๊ธฐ๊ฐ€ ์žˆ์—ˆ๋‹ค๋Š” ์—ฐ๊ตฌ ๊ฒฐ๊ณผ๊ฐ€ ์žˆ์Šต๋‹ˆ๋‹ค.
02:34
But I would say now
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ํ•˜์ง€๋งŒ ์ง€๊ธˆ์€
02:35
there's a tendency to not use French because it sounds pretentious.
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ํ”„๋ž‘์Šค์–ด๊ฐ€ ํ—ˆ์„ธ์ฒ˜๋Ÿผ ๋“ค๋ฆฌ๊ธฐ ๋•Œ๋ฌธ์— ์‚ฌ์šฉํ•˜์ง€ ์•Š๋Š” ๊ฒฝํ–ฅ์ด ์žˆ๋‹ค๊ณ  ๋งํ•˜๊ณ  ์‹ถ์Šต๋‹ˆ๋‹ค .
02:39
So, it can turn a diner off.
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๊ทธ๋ž˜์„œ ์‹๋‹น์„ ๋Œ ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
02:42
ย  Many restaurants use French names
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๋งŽ์€ ๋ ˆ์Šคํ† ๋ž‘์—์„œ๋Š” ์žฅ์‹์ด ๋งŽ์ด ์žˆ์–ด ํŠน๋ณ„ํ•˜๊ฑฐ๋‚˜ ํŠน์ดํ•˜๋‹ค๋Š” ๋œป์˜ ํ˜•์šฉ์‚ฌ์ธ
02:44
in menus because they sound 'fancy', an adjective meaning special or unusual
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'ํŒฌ์‹œ'์ฒ˜๋Ÿผ ๋“ค๋ฆฌ๊ธฐ ๋•Œ๋ฌธ์— ๋ฉ”๋‰ด์— ํ”„๋ž‘์Šค ์ด๋ฆ„์„ ์‚ฌ์šฉํ•ฉ๋‹ˆ๋‹ค
02:49
with lots of decoration.
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.
02:50
Kerry disagrees.
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์ผ€๋ฆฌ๋Š” ๋™์˜ํ•˜์ง€ ์•Š์Šต๋‹ˆ๋‹ค.
02:52
She thinks French names used to be popular
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๊ทธ๋…€๋Š” ํ”„๋ž‘์Šค ์ด๋ฆ„์ด ์˜ˆ์ „์—๋Š” ์ธ๊ธฐ๊ฐ€ ์žˆ์—ˆ์ง€๋งŒ
02:55
but are now seen as pretentious.
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์ง€๊ธˆ์€ ๊ฐ€์‹์ ์œผ๋กœ ์—ฌ๊ฒจ์ง„๋‹ค๊ณ  ์ƒ๊ฐํ•ฉ๋‹ˆ๋‹ค.
02:57
If something is pretentious,
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์–ด๋–ค ๊ฒƒ์ด ํ—ˆ์‹์ ์ด๋ผ๋ฉด ์‹ค์ œ๋ณด๋‹ค
02:59
it tries to appear more important or clever
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๋” ์ค‘์š”ํ•˜๊ฑฐ๋‚˜ ์˜๋ฆฌํ•˜๊ฒŒ ๋ณด์ด๋ ค๊ณ  ํ•ฉ๋‹ˆ๋‹ค
03:02
than it really is. Some diners like the French names,
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. ์–ด๋–ค ์‚ฌ๋žŒ๋“ค์€ ํ”„๋ž‘์Šค ์ด๋ฆ„์„ ์ข‹์•„
03:06
but it turns other diners off.
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ํ•˜์ง€๋งŒ ๋‹ค๋ฅธ ์‚ฌ๋žŒ๋“ค์€ ์‹ซ์–ดํ•ฉ๋‹ˆ๋‹ค.
03:09
If something turns you off,
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๋ฌด์–ธ๊ฐ€๊ฐ€ ๋‹น์‹ ์„ ๊ธฐ๋ถ„ ๋‚˜์˜๊ฒŒ ํ•œ๋‹ค๋ฉด,
03:10
it makes you stop feeling
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๊ทธ๊ฒƒ์€ ๋‹น์‹ ์˜
03:12
interested or excited. Brazilian chef Caroline
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๊ด€์‹ฌ์ด๋‚˜ ํฅ๋ถ„์„ ๋ฉˆ์ถ”๊ฒŒ ๋งŒ๋“ญ๋‹ˆ๋‹ค. ๋ธŒ๋ผ์งˆ ์…ฐํ”„ Caroline
03:15
Martins agrees
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Martins๋Š”
03:16
that using French names in menus is becoming a thing of the past.
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๋ฉ”๋‰ด์— ํ”„๋ž‘์Šค ์ด๋ฆ„์„ ์‚ฌ์šฉํ•˜๋Š” ๊ฒƒ์ด ์ด์ œ ๊ณผ๊ฑฐ์˜ ์ผ์ด ๋˜์–ด๊ฐ€๊ณ  ์žˆ๋‹ค๋Š” ๋ฐ ๋™์˜ํ•ฉ๋‹ˆ๋‹ค.
03:21
Caroline has stopped using French names in her pop-up restaurant,
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Caroline์€
03:24
Sampa, in Manchester as she explained to Ruth
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03:27
Alexander for BBC
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BBC
03:29
World Service Programme, 'The Food Chain'.
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์„ธ๊ณ„ ๋ด‰์‚ฌ ํ”„๋กœ๊ทธ๋žจ 'The Food Chain'์— ๋Œ€ํ•ด Ruth Alexander์—๊ฒŒ ์„ค๋ช…ํ•˜๋ฉด์„œ ๋งจ์ฒด์Šคํ„ฐ์— ์žˆ๋Š” ํŒ์—… ๋ ˆ์Šคํ† ๋ž‘ Sampa์—์„œ ํ”„๋ž‘์Šค์–ด ์ด๋ฆ„ ์‚ฌ์šฉ์„ ์ค‘๋‹จํ–ˆ์Šต๋‹ˆ๋‹ค.
03:32
I am classically trained in French cuisine.
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๋‚˜๋Š” ํ”„๋ž‘์Šค ์š”๋ฆฌ์— ๋Œ€ํ•œ ๊ณ ์ „์ ์ธ ๊ต์œก์„ ๋ฐ›์•˜์Šต๋‹ˆ๋‹ค.
03:35
I was using a lot of French terms,
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์ €๋Š” ํ”„๋ž‘์Šค์–ด ์šฉ์–ด๋ฅผ ๋งŽ์ด ์‚ฌ์šฉํ–ˆ๋Š”๋ฐ
03:37
you know, and that wasn't very welcome, you know. People would be very confused,
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๊ทธ๊ฑด ๋ณ„๋กœ ํ™˜์˜๋ฐ›์ง€ ๋ชปํ–ˆ์–ด์š” . ์‚ฌ๋žŒ๋“ค์€ ๋งค์šฐ ํ˜ผ๋ž€์Šค๋Ÿฌ์›Œ์„œ
03:42
they would ask me, "Oh, what is this 'brunoise'?
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๋‚˜์—๊ฒŒ "์•„, ์ด '๋ธŒ๋ฃจ๋ˆ„์•„์ฆˆ'๋Š” ๋ญ์•ผ?
03:44
What is this 'chiffonade'?"
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์ด '์‹œํฌ๋„ค์ด๋“œ'๋Š” ๋ญ์•ผ?"๋ผ๊ณ  ๋ฌป๊ณค ํ–ˆ์Šต๋‹ˆ๋‹ค.
03:46
There would definitely avoid the dishes or
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๋ถ„๋ช…ํžˆ ์š”๋ฆฌ๋ฅผ ํ”ผํ•˜๊ฑฐ๋‚˜ ๋ƒ‰์†Œ์ ์ผ ๊ฒƒ์ž…๋‹ˆ๋‹ค
03:49
they would be sarcastic, as well about it,
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03:52
you know. I had people booking a table, sitting down,
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. ์‚ฌ๋žŒ๋“ค์ด ํ…Œ์ด๋ธ”์„ ์˜ˆ์•ฝํ•˜๊ณ  ์ž๋ฆฌ์— ์•‰์œผ๋ฉด ํ”„๋ž‘์Šค์–ด ์šฉ์–ด๋ฅผ
03:55
and then they start seeing all these French terms and they just leave.
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๋ชจ๋‘ ๋ณด๊ธฐ ์‹œ์ž‘ ํ•˜๊ณ  ๊ทธ๋ƒฅ ๋– ๋‚˜๋ฒ„๋ฆฝ๋‹ˆ๋‹ค.
03:59
Yes, yes, I had that happening. You had people walking out of the restaurant?
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์˜ˆ, ์˜ˆ, ๊ทธ๋Ÿฐ ์ผ์ด ์žˆ์—ˆ์Šต๋‹ˆ๋‹ค. ์‹๋‹น์—์„œ ๋‚˜๊ฐ€๋Š” ์‚ฌ๋žŒ๋“ค์ด ์žˆ์—ˆ๋‚˜์š”?
04:04
They just think 'This isn't for me!' This isn't for me...
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๊ทธ๋“ค์€ ๋‹จ์ง€ '์ด๊ฑด ๋‚ด ๊ฒƒ์ด ์•„๋‹ˆ์•ผ!'๋ผ๊ณ  ์ƒ๊ฐํ•ฉ๋‹ˆ๋‹ค. ์ด๊ฑด ๋‚˜ํ•œํ…Œ๋Š” ์•„๋‹Œ๋ฐ...
04:06
'What is this?' You know, 'What am I eating?
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'์ด๊ฒŒ ๋ญ์•ผ?' ์•Œ๋‹ค์‹œํ”ผ '๋‚ด๊ฐ€ ๋ญ˜ ๋จน๊ณ  ์žˆ์ง€?
04:08
I wanna eat food,
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๋‚œ ์Œ์‹์„ ๋จน๊ณ  ์‹ถ์–ด,
04:09
I don't wanna
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04:11
eat names,
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์ด๋ฆ„์ด๋‚˜
04:12
posh names, you know.'
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ํ™”๋ คํ•œ ์ด๋ฆ„์€ ๋จน๊ณ  ์‹ถ์ง€ ์•Š์•„.'
04:14
Instead of feeling excited about
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04:16
dishes described in French, Caroline's diners were sarcastic about them,
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Caroline์˜ ์‹์‚ฌํ•˜๋Š” ์‚ฌ๋žŒ๋“ค์€ ํ”„๋ž‘์Šค์–ด๋กœ ์„ค๋ช…๋œ ์š”๋ฆฌ์— ๋Œ€ํ•ด ํฅ๋ฏธ๋ฅผ ๋Š๋ผ๋Š” ๋Œ€์‹ ์— ๊ทธ ์š”๋ฆฌ์— ๋Œ€ํ•ด ๋น„๊ผฌ๊ณ  ์กฐ๋กฑ
04:21
they mocked and made fun of them. Some diners even walked out!
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ํ•˜๊ณ  ๋†€๋ ธ์Šต๋‹ˆ๋‹ค . ์ผ๋ถ€ ์‹์‚ฌ๊ฐ์€ ์‹ฌ์ง€์–ด ๋‚˜๊ฐ€๊ธฐ๋„ ํ–ˆ์Šต๋‹ˆ๋‹ค!
04:25
Caroline thinks French makes her cooking sound too posh, too
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Caroline์€ ํ”„๋ž‘์Šค์–ด๊ฐ€ ์ž์‹ ์˜ ์š”๋ฆฌ ์†Œ๋ฆฌ๋ฅผ ๋„ˆ๋ฌด ํ™”๋ คํ•˜๊ณ , ๋„ˆ๋ฌด
04:30
fashionable, expensive and not available to everyone.
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์„ธ๋ จ๋˜๊ณ , ๋น„์‹ธ๊ณ  , ๋ชจ๋“  ์‚ฌ๋žŒ์ด ์ด์šฉํ•  ์ˆ˜ ์—†๊ฒŒ ๋งŒ๋“ ๋‹ค๊ณ  ์ƒ๊ฐํ•ฉ๋‹ˆ๋‹ค.
04:34
She has now started using English and her native Brazilian Portuguese
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๊ทธ๋…€๋Š” ์ด์ œ ๋ฉ”๋‰ด์—์„œ ์˜์–ด ์™€ ๋ชจ๊ตญ์–ด์ธ ๋ธŒ๋ผ์งˆ ํฌ๋ฅดํˆฌ๊ฐˆ์–ด๋ฅผ ์‚ฌ์šฉํ•˜๊ธฐ ์‹œ์ž‘ํ–ˆ์œผ๋ฉฐ ๊ทธ
04:38
on the menu and is pleased with the results -
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๊ฒฐ๊ณผ์— ๋งŒ์กฑํ•˜๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
04:41
customers don't feel confused, and their curiosity
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๊ณ ๊ฐ์€ ํ˜ผ๋ž€์Šค๋Ÿฌ์›Œํ•˜์ง€ ์•Š์œผ๋ฉฐ
04:44
about the Brazilian dishes starts a conversation with the waiter.
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๋ธŒ๋ผ์งˆ ์š”๋ฆฌ์— ๋Œ€ํ•œ ํ˜ธ๊ธฐ์‹ฌ์œผ๋กœ ์ธํ•ด ์›จ์ดํ„ฐ์™€ ๋Œ€ํ™”๊ฐ€ ์‹œ์ž‘๋ฉ๋‹ˆ๋‹ค.
04:48
All this talk of food is making me hungry. Neil.
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์Œ์‹์— ๋Œ€ํ•œ ์ด ๋ชจ๋“  ์ด์•ผ๊ธฐ๊ฐ€ ๋‚˜๋ฅผ ๋ฐฐ๊ณ ํ”„๊ฒŒ ๋งŒ๋“ญ๋‹ˆ๋‹ค. ๋‹.
04:51
Anyway, it's time to reveal the answer to my question.
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์–ด์จŒ๋“  ์ด์ œ ๋‚ด ์งˆ๋ฌธ์— ๋Œ€ํ•œ ๋‹ต์„ ๊ณต๊ฐœํ•  ์‹œ๊ฐ„์ด๋‹ค. ๊ณ ๊ธ‰ ์š”๋ฆฌ๋ฅผ ๊ฐ€๋ฅด์น˜๋Š”
04:55
What is the name of the famous French cooking school
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์œ ๋ช…ํ•œ ํ”„๋ž‘์Šค ์š”๋ฆฌ ํ•™๊ต์˜ ์ด๋ฆ„์€ ๋ฌด์—‡์ธ๊ฐ€์š”
04:58
ย  that teaches haute cuisine?
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?
05:00
I said it was Le Cordon Bleu. Was I right?
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๋ฅด ๊ผฌ๋ฅด๋™ ๋ธ”๋ฃจ๋ผ๊ณ  ํ•˜๋”๊ตฐ์š”. ๋‚ด๊ฐ€ ๋งž์•˜๋‚˜์š”?
05:02
Le Cordon Bleu, was the correct answer. The famous culinary art school,
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๋ฅด ๊ผฌ๋ฅด๋™ ๋ธ”๋ฃจ๊ฐ€ ์ •๋‹ต์ด์—ˆ์Šต๋‹ˆ๋‹ค . ์œ ๋ช…ํ•œ ์š”๋ฆฌ ์˜ˆ์ˆ  ํ•™๊ต์ธ
05:07
Le Cordon Bleu, first opened its doors in Paris in 1895.
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๋ฅด ๊ผฌ๋ฅด๋™ ๋ธ”๋ฃจ(Le Cordon Bleu)๋Š” 1895๋…„ ํŒŒ๋ฆฌ์—์„œ ์ฒ˜์Œ ๋ฌธ์„ ์—ด์—ˆ์Šต๋‹ˆ๋‹ค.
05:13
OK, let's recap the vocabulary
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์ž, ํ‰์†Œ๋ณด๋‹ค ๋” ํ’ˆ์งˆ์ด ์ข‹๊ณ  ์„ธ๋ จ๋œ
05:15
we've learnt from this programme, starting with 'gourmet food', food
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์Œ์‹์ธ '๋ฏธ์‹๊ฐ€'๋ถ€ํ„ฐ ์‹œ์ž‘ํ•˜์—ฌ ์ด ํ”„๋กœ๊ทธ๋žจ์—์„œ ๋ฐฐ์šด ์–ดํœ˜๋ฅผ ์š”์•ฝํ•ด ๋ณด๊ฒ ์Šต๋‹ˆ๋‹ค.
05:19
which is better quality and more sophisticated than usual
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05:23
and is often more expensive. The adjective
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๊ทธ๋ฆฌ๊ณ  ์ข…์ข… ๋” ๋น„์Œ‰๋‹ˆ๋‹ค.
05:26
'fancy' means special, unusual and decorative.
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'fancy'๋ผ๋Š” ํ˜•์šฉ์‚ฌ๋Š” ํŠน๋ณ„ํ•˜๊ณ , ํŠน์ดํ•˜๊ณ , ์žฅ์‹์ ์ธ ๊ฒƒ์„ ์˜๋ฏธํ•ฉ๋‹ˆ๋‹ค.
05:30
If someone is pretentious,
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์–ด๋–ค ์‚ฌ๋žŒ์ด ํ—ˆ์„ธ๋ฅผ ๋ถ€๋ฆฌ๋ฉด ์‹ค์ œ๋ณด๋‹ค
05:32
they try to appear more important or clever than they really are.
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๋” ์ค‘์š”ํ•˜๊ฑฐ๋‚˜ ๋˜‘๋˜‘ํ•ด ๋ณด์ด๋ ค๊ณ  ๋…ธ๋ ฅํ•ฉ๋‹ˆ๋‹ค .
05:36
The phrase 'to turn someone off' means to make someone
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'to Turn someone off'๋ผ๋Š” ํ‘œํ˜„์€ ๋ˆ„๊ตฐ๊ฐ€๊ฐ€
05:40
stop feeling interested or excited.
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๊ด€์‹ฌ์ด๋‚˜ ํฅ๋ถ„์„ ๋Š๋ผ์ง€ ์•Š๊ฒŒ ๋งŒ๋“œ๋Š” ๊ฒƒ์„ ์˜๋ฏธํ•ฉ๋‹ˆ๋‹ค.
05:43
If you say something sarcastic,
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๋น„๊ผฌ๋Š” ๋ง์„ ํ•˜๋ฉด ์ž์‹ ์˜ ๋œป๊ณผ ๋ฐ˜๋Œ€๋˜๋Š” ๋ง์„ ํ•ด์„œ
05:45
you mock and insult
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์กฐ๋กฑํ•˜๊ณ  ๋ชจ์š•ํ•˜๋Š” ๊ฒƒ์ž…๋‹ˆ๋‹ค
05:46
something by saying the opposite of what you mean.
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.
05:49
And finally, the adjective
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๊ทธ๋ฆฌ๊ณ  ๋งˆ์ง€๋ง‰์œผ๋กœ ํ˜•์šฉ์‚ฌ
05:51
'posh' means fashionable, smart expensive and exclusive. Once again
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'posh'๋Š” ํŒจ์…”๋„ˆ๋ธ”ํ•˜๊ณ , ๋˜‘๋˜‘ํ•˜๊ณ , ๋น„์‹ธ๊ณ , ๊ณ ๊ธ‰์Šค๋Ÿฝ๋‹ค๋Š” ๋œป์ž…๋‹ˆ๋‹ค. ๋‹ค์‹œ ํ•œ๋ฒˆ
05:56
our six minutes are up!
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6๋ถ„์ด ์ง€๋‚ฌ์Šต๋‹ˆ๋‹ค! 6 Minute English์—์„œ
05:57
Join us again soon
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05:59
for more trending topics and useful vocabulary here at 6 Minute
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๋” ๋งŽ์€ ์ตœ์‹  ์ฃผ์ œ์™€ ์œ ์šฉํ•œ ์–ดํœ˜๋ฅผ ๋ณด๋ ค๋ฉด ๊ณง ๋‹ค์‹œ ์ฐธ์—ฌํ•˜์„ธ์š”
06:03
English. Goodbye for now.
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. ์ง€๊ธˆ์€ ์•ˆ๋…•.
06:04
Bye.
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์•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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