Lettura del primo capitolo del libro "Il Piccolo Principe" di Antoine de Saint-Exupéry

📖 IL PICCOLO PRINCIPE di Antoine de Saint-Exupéry

🌖 CAPITOLO 1

Joy to Our World

The food is delicious! 

En este episodio especial de No Hay Tos, explicamos las diferentes formas de usar el verbo "to miss" en español.

No Hay Tos

How to Say "To Miss" En Español

The №1 killer of any language fluency and personal success in a job interview or IELTS speaking.

If you want to succeed in your IELTS speaking performance - having more ideas to bring to the table or if you are a job interview performer - sound more natural and stay on the point without being stuck - you want to listen to this potentially life changing podcast.

What might it be, you are wondering? What is the topic?

It's quite simple, and we are all told this by language tutors: confidence... We are told "we all need to become confident."  Is this right? Self-confidence is game changer!

Since I am a second language learner, which means I am going through the same steps as my students do, and I can understand them quite well but if I was told to become confident when learning a language - it would seem quite vague, would it be the same for you? 

Teachers tell us to be confident, but how can we be?! How do I be confident? 

What is confidence? What is it made of?

These questions are never answered because the 'confidence field' is too vague and broad, and sadly, it's overlooked as the main, foundational ingredient for someone's change!

Listen to the podcast; within it, you'll find a massive bonus that will amplify your learning and can inspire you to sel-find ideas you've never dreamed of. Give it a shot; you might like it.

better and Better..
Anatoly 

The Habits of Highly Effective English Communicators

The №1 killer of any language fluency & personal success!

Do you think governments spend enough on protecting wild animals, or is there more that we can do?

Nick discusses both sides of this topic to hekp you with ideas for the IELTS test. 

IELTS with Nick - World Knowledge 

Should more money be spent on protecting wild animals?

Learn Greek with Marianna!

A2 level-Exam preparation!

PDF link: https://1drv.ms/w/s!Au5cQv1jU9-GuBVCVvHrhxFi4Yy_?e=G6bvax
This episode is all about job interviews and we will be looking at the most typical questions as well as the best words and phrases to use in your answers. To help us with this topic, Miss Finesstocrat will be telling us of her traumatic experience in her first ever job interview.
After her monologue, I will explain the key vocabulary and grammar of the topic covered, so that you will be able to use them in your own speaking and writing with the same finesse and confidence as Miss Finesstocrat herself.

You can also follow us on Instagram where we will be providing videos, quizzes and new vocabulary as supplement material for every episode in our podcast.  


ENGLISH IN A TEACUP

EP1: JOB INTERVIEWS 

In this episode you can learn about how we pronounce the vowels in Catalan. Some of the vowels (a, e, o) have different sounds depending on their position in the word or on whether they have an accent on top or not.
Let's keep having fun with the learning! 😃👍

Català for beginners

Catalan Vowels' Pronunciation | Catalan Lesson 3

LOS CHILES MEXICANOS 1.

En México todo el mundo, o casi todo el mundo, come chile. Sin importar esto, la cocina del chile es, estrictamente hablando, nacional. Es lo que nos define, aunque no de un modo exclusivo, frente a otras dietas y cocinas del mundo.

La multiplicidad de moles, muchos de ellos, como hemos visto, ya de uso corriente entre los antiguos mexicanos, aun cuando todavía no fueran “transmutados” por la presencia de los ingredientes traídos por los españoles, es formidable. Hay mole amarillito; mole negro, mole de olla, mole verde, mole de hierbas, pipián, manchamanteles, xoloztle, chorreado, embarrado, poblano, chimole…

Y en cuanto a las salsas…

Un recuento del Museo Nacional de Culturas Populares consigna más de cuarenta preparadas únicamente con chiles de fácil adquisición en el mercado. Nada más con el chile serrano pueden hacerse nueve salsas distintas: cruda, cocida, frita, asada, verde, roja, “mexicana” etc., según la enumeración hecha por ese omnívoro historiador de las comidas que es José N. lturriaga; añadiríamos las variaciones que se pueden lograr si a cada una de ellas se le añade o no ajo, o cebolla, o cilantro, según.

Por otra parte, el chile en México ha llegado a ser casi un símbolo patrio. Los mexicanos no sólo lo emplean en la mayoría de los platillos que consumen, sino que se identifican vital, ontológicamente con él.

La diversidad y la riqueza de los platillos preparados con este producto es impresionante, desde los típicos y consistentes moles de Puebla, Oaxaca y Yucatán, para hablar sólo de los más conocidos, hasta las refinadas salsas y adobos del Estado de México, Guadalajara o San Luis Potosí, la variedad de gustos, sabores e ingredientes que en las cocinas del país se emplean en conjunción con los diferentes chiles ha permitido el desarrollo de una gastronomía característica, sensual e incitante, de un gusto peculiar, que no obstante las transformaciones y las influencias, conserva una tónica particular, debida...

