Bonjour !
Ce podcast a pour objectif de vous faire découvrir la culture française et de vous permettre de cette façon d'améliorer votre connaissance de la langue.

Simple comme bonjour

⭐ Contents: 1/ La gastronomie française 2/ La dégustation d’un plat (1) 3/ La dégustation d’un plat (2) 4/ Les sens, les saveurs et les textures 5/ Les habitudes des Français à table 6/ La consommation alimentaire des Français 7/ les Supermarchés 8/ Le marché de Rungis

⭐ To go further, visit www.explorefrench.com. On my website, you can become a Premium Member and gain full access to all transcripts, games and language activities for both of my podcast channels "Learn French with Anthony" and "Explore France with Anthony". On my website, you'll also gain full access to my French online courses, "Skills Trainer" modules to enhance your proficiency in French, "Word Builder" modules to expand your French vocabulary, and audiobooks specially designed for learners of French. 

⭐ In this A2-level podcast, we will talk about gastronomy and French people’s habits when it comes to eating and buying food. We will see how to savor a meal, and we’ll discuss markets and supermarkets in France. We will practice the imperative, learn how to express opinions, and review vocabulary related to the five senses and sense organs, as well as adverbs of intensity such as “little, quite, rather, very and much” in French, among many other things.

⭐ In the first part of this podcast, I will speak only in French, and in the second part, I will translate and explain everything in English.

Learn French with Anthony

A2#05 Gastronomie et consommation alimentaire

こんにちは、あかりです。今日(きょう)のトピックはダイエットです。

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

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Slow Japanese

Episode #73 - Diet

En este episodio hablaremos de las recomendaciones que hace la Organización Mundial de la Salud a través de la FAO para el consumo de frutas y verduras, y mencionaremos los 9 beneficios que tiene la ingesta de estos alimentos en nuestra salud

¡Hablemos de salud!

Frutas y verduras: Los beneficios de su consumo

Cerita Pendek Indonesia (A1-A2)

06 Pekerjaan

¿Cuántas veces al día se come en tu país? ¿Y tú cuántas?

Mucho que decir

Tacos sudados y burritos Ft. Susana Resendiz

Happy International Mental Health Day! You will hear how to prevent a BURN OUT in Serbian! 🤯
Срећно учење! / Srećno učenje!📚
If you like this podcast, please contact me for the transcript.📰
See you in class!👩‍🏫


SERBIAN TO GO

„Синдром сагоревања“ (burn out) и како се заштитити? -  „Sindrom sagorevanja“ (burn out) i kako se zaštititi? (B1 and above)

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

UK Government Calls for Respect in Southport (News Story)