✨寫作必備工具
➡️右滑推薦的語料庫及使用方式
別忘記幫我☑️分享☑️珍藏☑️按讚
讓蘇蘇能夠幫助更多人🧡
🔍語料庫是透過大量文本分析單詞用法建立而成的資料庫,學習外文時常常會需要語料庫讓我們確認自己的理解是否也是外國人常用的用法,藉此避免掉中式英文的問題。當家教已經快要四年了,我從大一上就接了家教,在這三年多的日子當中輔導了數十位同學成功戰勝了「英文寫作」,我覺得一剛開始學生最需要擺脫的就是傳統教育下背單字只被「字」&「中文」的窘境。以下舉例:
例如:dilemma 兩難
困境:不知道動詞用什麼
正確:記憶dilemma 的collocations
正解:be caught in / be faced with / confront the moral dilemma 面臨兩難
💬除此之外,就是學生因為沒有培養閱讀習慣,長文讀得少,只在乎單詞、少有語境或者文句的刺激,以致於寫出來的句子很「怪」,這個怪的點可能源自於「邏輯」、「語用習慣」,其實真正解決方法還是多閱讀,但要有意識的讀,將文章看成許多語塊,以下舉例說明~
🟨Poorly run meetings do not just waste time, they jeopardise the ability to meet deadlines, adding to workers’ stress. Long meetings should have breaks, which the manager should take responsibility for enforcing. And any meeting should be 20 or 50 minutes long, rather than 30 minutes or an hour, to allow for a gap between sessions in an hourly schedule.
🟧換成語塊後:
Poorly run meetings do not just waste time, they jeopardise the ability to meet deadlines, adding to workers’ stress.
1️⃣jeopardize the ability to…讓…不能…
☑️jeopardize危及到
= put…in jeopardy
Long meetings should have breaks[, which the manager should take responsibility for enforcing. ]And any meeting should be 20 or 50 minutes long, rather than 30 minutes or an hour, {to allow for a gap between sessions in an hourly schedule.}
2️⃣切子句[ 標註 ]
🟡可練習切形容詞子句/名詞子句/副詞子句
3️⃣ … rather than … 而不是
4️⃣切不定詞片語
會議開得不好不僅浪費時間,還會影響員工按時完成任務的能力,增加員工的壓力。長時間的會議應該有休息時間,管理者應該負責執行。
🟥後記
中翻英是非常正常的事情,畢竟中文是我們的母語,我們熟悉這個語言模式已經十幾年,因此搞懂「中英文轉換不同的邏輯」是第一步,語料庫可以讓你更快理解這些邏輯思維!另外在讀雜誌的時候可以挑選一篇看著英文去翻譯成最通順的中文,練習如何翻譯之外,其實也可以讓自己更懂中英文排列上的不同。
⏬你寫作也遇到了什麼問題呢?留言告訴我⏬
#學測 #111學測 #英文筆記 #英文 #podcast
rather be用法 在 EZ Talk Facebook 的最佳解答
#EZTALK #你不知道的美國大小事
#圖片問題提示_跟星鑑迷航記StarTrek有關
#dish跟plate在英國是不同東西
🇺🇸美國生活諺語:dish篇🍽
1⃣ a dish (though it's a bit old-fashioned)
2⃣ Revenge is a dish best served cold
3⃣ dish it out; sb. can dish it out, but not take it
4⃣ dish the dirt (on); dish on
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When we say “wash the dishes,” we mean all the tableware, and even the silverware. But in English, whereas plates are usually used to eat from, dishes, which are flatter than bowls, and not as flat as plates (and sometimes have lids), are used to serve or cook food. And a dish can also refer to the food that is served in the dish. Now let’s learn some other dish-related idioms!
我們知道 wash the dishes「洗碗」是泛指洗所有的餐具,即使是銀製餐具也算在內。但是在英國,plate跟dish則是兩種不同的東西,plate 是進餐時用的淺盤,而 dish 則是比碗淺但比 plate 深的深盤(有時還附蓋子),通常是裝盛菜餚出餐或烹煮食物用。dish 也可以指該道菜。說完了,接下來就來介紹跟 dish 一字有關的諺語吧。
You know that a serving of food can be called a dish, but what if you 1⃣call a person a dish? It means they’re sexy and attractive. This expression, which sounds a little old-fashioned these days, likely has it’s origins in comparing a person to a delicious dish of food. Ex: Wow, she’s gorgeous—what a dish!
你知道一道菜可以用 a dish 稱之,但你叫一個人a dish又是怎麼回事?其實是說那個人性感吸引力十足,「是你的菜」。儘管這個表達放在現在已經有點過時,就跟拿一道菜來比喻一個人一樣過氣。如:Wow, she’s gorgeous—what a dish!(哇,那個妹有夠正的──是天菜。)
Besides food, what else can be served on dishes? Revenge! Have you ever heard the proverb, 2⃣“Revenge is a dish best served cold”? It means that revenge is most satisfying when one takes the time to plan it carefully and carry it out when your enemy least suspects it, rather than immediately after one is wronged. This expression has existed for hundreds of years, but it was made popular when it appeared in the 1982 movie, Star Trek II, the Wrath of Khan. Ex: A: How can you let him get away with treating you like that? B: I won’t, but revenge is a dish best served cold.
除了食物,還有什麼可以裝在盤子上?仇恨!你有聽過俗語「君子報仇三年不晚」(Revenge is a dish best served cold)嗎?指與其立即復仇,花時間慢慢計畫再實行,讓敵人放下戒心之後再復仇,這樣會更令人滿足。1982年電影《星艦迷航記2: 星戰大怒吼》讓這個存在已經好幾百年的老俗語再次流行起來。如:A: How can you let him get away with treating you like that? 你怎麼能忍受他這樣對待你? B: I won’t, but revenge is a dish best served cold. 我不會繼續忍下去的,但是君子報仇三年不晚。
As a verb, dish means “to serve,” and is the basis of a number of expressions. To 3⃣“dish it out” means to criticize or insult, and is often used in the idiom, “sb. can dish it out, but not take it,” which is used to describe people who are quick to criticize others, but can’t take criticism themselves. Ex: A: I didn’t realize that Karen was so thin-skinned. B: Yeah. She can dish it out, but she can’t take it.
dish當動詞指「上菜」,也延伸出好幾種諺語用法。dish it out指「批評,侮辱」,常出現在sb. can dish it out, but not take it.這個諺語中,指「愛批評他人卻批評不得的人」。如:A: I didn’t realize that Karen was so thin-skinned. 我不明白為什麼凱倫會這麼膚淺。B: Yeah. She can dish it out, but she can’t take it.是啊,她愛批評別人,但見不得別人批評她。
Another idiom with dish as a verb is 4⃣“dish the dirt (on),” which means to gossip about someone or something. Ex: Let’s sit down, have a drink and dish the dirt. The expression “dish on” also has the same meaning. Ex: Why are you always dishing on Patricia?
另一個dish當動詞的諺語是dish the dirt on,指「八卦某事或某人」。如Let’s sit down, have a drink and dish the dirt.(咱們坐下來喝杯茶聊八卦吧。)也可以用dish on表示:Why are you always dishing on Patricia?(為什麼你總是在八卦派翠西亞?)
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🔔 按下「搶先看」,每週五【美國大小事】,由 Judd 編審分享最即時美國新鮮事!想知道更多美國文化,請看 👉 http://bit.ly/EZTalk嚴選
rather be用法 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[Paris pastry / 巴黎甜點] Nicolas Paciello 主廚(Fouquet’s)的聖誕節蛋糕創作 / Yule log 2019 of Nicolas Paciello for Fouquet’s (for English, please click “see more”)
前兩天應邀參加 Hôtel Barrière Le Fouquet's Paris 的下午茶體驗,今年九月剛剛離開 Hotel Prince de Galles 加入 Fouquet’s 的甜點主廚 Nicolas Paciello 向我們介紹他過去兩個月幾乎沒日沒夜辛勤工作的成果—— Retaurant Le Joy 的全新下午茶套餐以及今年的聖誕節蛋糕。
1899 年由 Louis Fouquet 創立的 Restaurant Fouquet's Paris 位於巴黎香榭麗謝與喬治五世大道交口,原本是一個酒館、餐廳。採用創始人 Fouquet 的家族姓氏,後面再加上「’s」的英美式用法,賦予它不少時髦意味。今年適逢 120 周年慶的 Fouquet’s 在巴黎是非常知名且歷史悠久的餐廳,每年被譽為「法國奧斯卡」的凱薩獎頒獎典禮餐會都是在這裡舉行,1990 年,Fouquet’s 餐廳也被列為法國歷史遺跡。1998 年,法國賭場與酒店集團 Barrier 買下 Fouquet’s 餐廳與旁邊六棟建築物、創立 Hôtel Barrier Le Fouquet’s Paris,從此 Fouquet’s 變成為一個包含豪華旅館與餐廳、酒吧的品牌,能和周遭林立的豪華酒店如 Four Seasons Hotel George V、Prince de Galles 等比肩。今年三月,位於路口的 Fouquet’s 餐廳因為黃背心運動被大肆破壞,不得不關門整修,直到七月十四日法國國慶日才重新開幕。旅館內的其他餐廳、酒吧如 Le Joy、Le Marta Paris 等也一併經過重新整修。
從隔壁 Prince de Galles 飯店轉職過來的甜點主廚 Nicolas Paciello 為 Fouquet’s 的 Le Joy 餐廳設計了「two courses」的下午茶套餐(48€ /人,含一杯熱飲,另有含一杯香檳的版本€58 / 人):第一道是包含三明治等鹹點與 scones、cookies(美式餅乾果然很紅吧!)、法式小點心 petit fours 的三層架,第二道則是三樣主廚精選甜點的迷你版,包含開心果閃電泡芙、檸檬塔、巴黎・布列斯特泡芙。
當天 Nicolas Paciello 主廚並為我們介紹了他今年的力作——「La Bûche de Noël de Louis Bouquet」(Louis Fouquet 的聖誕節蛋糕)。他與歷史學家Marion Godfroy-Tayart de Borms 合作設計,參考了 120 年前的流行風格和 Louis Fouquet 本人的喜好,是一款外觀看來非常神秘的蛋糕。放在巧克力雕塑製成的展示高台上的蛋糕,是由濕潤的烘烤杏仁海綿蛋糕(biscuit moelleux à l’amande torréfiée)加上黑巧克力慕斯(mousse de chocolat intense)與糖漬香檸檬(confit de bergamote)組成,隱藏在一層薄薄的杏仁膏之下,鮮紅色的外觀呼應 Fouquet’s 的招牌遮雨檐。我之前也提過,法國現在也在流行減糖,許多甜點都早已顛覆以前法式甜點給人的甜膩印象。而這個蛋糕大概是我過去數年來在法國吃過「最不甜」的蛋糕,主廚 Nicolas 也是刻意如此設計,突出香檸檬的酸味、並用杏仁的香氣和圓潤去中和,讓人在豐盛的聖誕大餐後,仍然能毫無負擔地享用、成為完美的結尾。不過,如果是在平時下午茶品嚐,酸度卻有些過於強烈了。
接下來請大家點開照片一一欣賞主廚的作品,更多當天的影音請參考我的 Instagram 精選動態「Fouquet’s」:https://tinyurl.com/w7kvq2w
🔖 延伸閱讀:
2019 年巴黎聖誕節蛋糕精選:https://tinyurl.com/y6pq87rz
認識更多法國甜點主廚與意見領袖:https://tinyurl.com/y49mhpl3
你不可不知的法式甜點關鍵詞:https://tinyurl.com/y5c99dd8
*****
I got invited to Hôtel Barrière Le Fouquet’s Paris earlier this week for tasting their tea time at Restaurant Le Joy and the yule log creation. Nicolas Paciello, head pastry chef (former head pastry chef at Hôtel Prince de Galles) of the hotel who just arrived two months ago gave us a warm welcome.
Situated on the intersection of Avenue des Champs-Élyées and Avenue George V, the brasserie-restaurant Fouquet’s was founded by Louis Fouquet in 1899. Louis Fouquet named the restaurant after his family name but added the “’s” to give it a trendy style. Celebrating its 120 anniversaire this year, Fouquet’s is a legendary restaurant in Paris. It holds the gala dinner for Cézar Awards, the French equivalent of Academy awards, each year and was frequented by many celebrities. The main room of Fouquet’s was listed as an "Inventaire des Monuments Historiques” (French historical monument) in 1990. In 1998, Group Barrière, a French casino and luxury hotel group, bought the restaurant and further acquired 6 buildings around it to create Hôtel Barrière Le Fouquet Paris. Fouquet’s has since then become a brand that includes a luxury hotel, symbolic restaurants and bars. Fouquet’s was severely damaged during the Gillet Jaune movement this march and was thus closed for renovation for several months. It re-opened in July on the Bastille Day this year and the restaurants and bars in the hotel also underwent a make-over.
Fouquet’s new head pastry chef Nicolas Paciello created a new tea time menu for Restaurant Le Joy that is composed of two courses: served on a 3-tiered stand, a sweet and savoury selection including scones, cookies, finger sandwiches, and petit fours comes first, followed by 3 chef’s signature pastries in mini form: pistachio éclairs, lemon tart, and Paris-Brest.
The chef also presented us his Christmas cake creation in tribute to the founder of Fouquet's, “La Bûche de Noël de Louis Fouquet”. In collaboration with the historian Marion Godfroy-Tayart de Borms, this yule log pays great attention to the fashion back to 120 years ago as well as the preference of Louis Fouquet himself. This mysterious-looking cake sits on a high stand made of chocolate and is covered by a thin layer of almond paste, whose vivid color clearly refers to the brasserie’s distinctive red awnings on Charmps-Élysées. The cake itself is made of a moist roasted almond sponge cake, a dark chocolate mousse as well as a bergamot confit. Now that a “less-sugar” trend seems to sweep the French pastry industry, many pastries and desserts here in Paris are much less sweet and filling compared to before. With a rather strong acidity of the bergamot orange rounded by almonds biscuit and chocolate cream, the cake is probably the least sweet cake I’ve ever tasted in recent years. The chef Nicolas has made it on purpose so that it’s light enough to be enjoyed at the end of a Christmas feast. However, if you taste it during tea time in normal days, you might find yourself crave more sweetness.
Click on the photos and have a closer look to the divine pastries and wonderful work of the chef. More videos and experiences in live could be found in my featured stories “Fouquet’s” on Instagram: https://tinyurl.com/w7kvq2w
🔖 You might also be interested:
2019 Paris Christmas cakes: https://tinyurl.com/y6pq87rz
Getting to know more French pastry chefs and influencers: https://tinyurl.com/y49mhpl3
French pastry keywords that you have to know: https://tinyurl.com/y5c99dd8
#yingspastryguide #fouquets #nicolaspaciello #bûchedenoël2019 #buchedenoel2019 #yingc
rather be用法 在 【實用英文句型】would rather 寧願 - YouTube 的推薦與評價
would rather A than B 寧願做A,也不要做BI would rather stay at home than go shopping. 我寧願待在家裡也不要去逛街。 ... <看更多>
rather be用法 在 多益文法: “rather”的用法 的推薦與評價
多益文法: “rather”的用法>** 練習解題的好處很多, 其中之一是可以觀察出題者到底要我們知道什麼/分辨什麼/學會使用甚麼. 比如像這個考題[# No passengers are allowed ... ... <看更多>