Chào các thính giả yêu mến của chương trình Học Tiếng Anh qua các chủ đề của chương trình học tiếng anh cùng Radiome. Mình là Diệu Hoa.
Hôm nay chúng ta cùng theo dõi tiếp Phần 2 của bài nghe Fermented Foods: Health and History nhé!
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Voice 1
Finally, fermentation is good for people because of the bacteria that it creates. Bacteria are small living organisms. There are millions of them in our bodies and in our food. Sandor Katz is an expert in fermentation. He explains to the news organization NPR why living bacteria are important for health:
Voice 3 
"We could not survive without bacteria. They help our bodies to process and use the healthy substances in our food. And they play a huge part in preventing us from getting sick and in many other processes in our bodies. Our bacteria perform all kinds of necessary jobs for us.”
Voice 2 
Another advantage of fermentation is that it is an easy way to keep food fresh longer. This is especially important in places where people do not have refrigeration. Fermenting food helps people store it over longer periods of time. For example, meat will go bad if it is not kept cold. But there are many traditional processes for fermenting or treating meat without refrigeration.
Voice 1 
Some people who have refrigeration still choose to ferment food. Fermentation is a good way to save energy, money and fuel or electricity. For example, many people prepare soybeans using fermentation. Usually, it takes six hours to boil soybeans. But using a fermentation process, the soybeans only need to be cooked for one hour.
Voice 2 
Fermentation is also an important part of human history. Traditional foods such as kimchi, cortido, kvass and amasi are very important in many cultures. In English, the word ‘culture’ can mean different things. Katz explains in his book “The Art of Fermentation”:
Voice 3 
“We call the starters that we add to milk to make yogurt or to start fermentation, cultures. At the same time, culture includes all that humans seek to pass from generation to generation. This includes language, music, art, literature, scientific knowledge, and belief systems as well as ways of farming and cooking.”

Voice 1 
Traditional ways of fermenting are not only good for health and cheaper to prepare. They are often an important part of cultural and family traditions. People are proud of their traditional foods. A family may have a special way to prepare kimchi or kvass that they enjoy together. The food becomes a way for people of all ages to connect with each other.
Voice 2 
Fermented foods have a long tradition. They are easy to make and have many healthy effects on a person’s body. But there is one more simple thing that people know about fermented foods - they taste very good!
Voice 1 
What about you? Do you like fermented foods or drinks? How are fermented foods part of your cultural traditions? Tell us what you think. You can leave a comment on our website. Or email us at radio@radioenglish.net. You can also comment on Facebook at Facebook.com/spotlightradio.
Voice 2 
The writer of this program was Rena Dam. The producer was Mark Drenth. The voices you heard were from the United States and the United Kingdom. All quotes were adapted for this program and voiced by Spotlight. You can listen to this program again, and read it, on the internet at www.radioenglish.net. This program is called, ‘Fermented Foods: Health and History’.
Voice 1 
We hope you can join us again for the next Spotlight program. Goodbye.

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