Ideas for Accent Reduction

Transcript: https://drive.google.com/file/d/1uR4j36DlAzWau4-RAEM_GUUTHwtMh8_b/view?usp=drivesdk

Teacher Joseph's Podcast

Ideas for Accent Reduction [with transcript for study]

Thank you very much for listening to my podcast.
And in this episode, I'm going to talk about Swedish weather

Super Casual Japanese with Teppei

スウェーデンの天気

这集主要介绍汉语口语中“左一~ 右一~；听不进去；你让我说你什么好”这三个习惯语的意思及用法

A Course in Chinese Colloquial Idioms

How to use "左一~右一；听不进去；你让我说你什么好’"

共同点：以前某个时期，现在情况已经不那样了。  (1)(2) 
不同点：
本来: 按道理就应该这样。(3)(4)
原来:发觉以前不知道的情况或突然明白了某事。(5)

(1)他本来姓张，后来才改姓李的。→原来
(2) 这里原来有一排旧房子，现在都拆掉了。 →本来
(3)这本书本来昨天就该还给你,拖到现在，
真不好意思。
(4) A:看来这孩子还真的有点儿不懂事。
      B:本来嘛,一个孩子，懂什么事。
(5)我还以为是谁呢,原来是你啊!

Eva Wang的channel ——汉语语法对比合集

汉语语法对比之“本来”和“原来”

In today's episode, I am going to tell you all the vocabulary and grammar you should know to gain a Basic level in the Italian language, both to be proficient in communication & to pass the exam.

3 minutes Italian

Level A1 (Italian) - What to study

People in Switzerland eat more chocolate than anyone else in the world.

According to data from World Population Review, the average Swiss person eats nearly 9 kilograms of chocolate a year — almost twice as much as people in America.

So it might be no surprise that a Swiss university is doing research on chocolate — looking for ways to make it healthier and better for the planet!

Chocolate is made using cocoa beans, which grow in pods on the cacao tree. Each pod holds 20 to 60 seeds — or beans — that are covered in sweet white pulp.

Researchers from the university ETH Zurich have found a way to mix the pulp with part of the pod to make a sweet gel, which can be used instead of the powdered sugar that's usually added to cocoa beans when making chocolate.

Typical dark chocolate might be made of 30% to 40% powdered sugar. Testing different recipes, the researchers found they could make chocolate that was up to 20% gel and about as sweet as chocolate with 5% to 10% powdered sugar.

The new chocolate also had 20% more fiber and 30% less saturated fat than typical European dark chocolate — meaning it's healthier to eat.

Main study writer, Kim Mishra, told The Guardian that the new chocolate has a fruitier taste than typical dark chocolate — although it also tastes more acidic.

The researchers said using parts of the cocoa plant that are usually thrown away reduces waste, while using the new gel would let cocoa farmers get money not just from their beans, but by selling the pulp and pod parts needed for the gel as well.

It may be a while before we can try this chocolate for ourselves. However, ETH Zurich has already filed a patent for the recipe.



Practice Listening, Reading & Comprehension

Scientists Make Healthier, Less Wasteful Chocolate

this podcast will tell you the last three types of homophones  in Chinese, which is humorous homophones, homophones of people and place names and homophones  as a memory aid. I think as a non-native Chinese speaker, you suppose to know something of Chinese culture as well as language to be able to fully appreciate and understand the nuances  implicit in the use of homophones.

Learning Chinese culture with Miss Zhang

Homophones 3

Konnichiwa! Welcome to Slow Japanese! In this episode, program host Akari will talk about herself, the self-introduction episode. 

Usage of Slow Japanese:
STEP 1. Listen to the episode without seeing scripts.
STEP 2. Go to mochifika.com and check "Key vocabularies of this episode", listen again to the episode while seeing the list.
STEP 3. Check the whole script, it'll fill the gap in your understanding.

Scripts and key vocabularies of this episode are here:
https://mochifika.com/podcast-script/slow-japanese-episode-1-about-me/

Slow Japanese

Episode #1 - About me

Att ta körkort är inte enkelt! Eller?

Jag berättar om min uppkörning. Och så som det var för mig är det för alla andra i Sverige också.
