本文選自雅思聽力Section 4，難度較大

Summary:味精是許多人在烹調(diào)的時候會使用的調(diào)料，但卻很少有人了解它的歷史。實際上，許多種調(diào)料在進入人類的廚房之前都經(jīng)歷了一個復(fù)雜而又曲折的過程。味精也是一樣，它最先是由人們在一種還槽中提煉出來的。

HINTS
Monosodium Glutamate
MSG
kombu


全文聽寫，英式拼法
In today's lecture, I'm going to talk about Monosodium Glutamate, or MSG, as it's more commonly known. Now, MSG as you probably know, is a flavour enhancer which is used particularly in Chinese and Japanese cooking. Today I am going to explore why it is so popular in these cuisines and, more importantly, how does it enhance the flavour of food? The main reason why MSG is more commonly used in Japanese meals is tradition. For many thousands of years the Japanese have incorporated a type of seaweed known as kombu in their cooking, as they discovered it had the ability to make food taste better.
在今天的課里，我將要講解味精，或者說是更為大眾所知的MSG。如今，正如你們大家所了解的，MSG 是一種常被中國和日本用于烹調(diào)的增味劑。今天我將要探究一下為什么味精在烹飪中如此之流行。更重要的是，我將要探究為什么它可以增加食物的風(fēng)味。 味精（MSG）如此常用于日本菜的主要原因，是因為這是一種慣例。數(shù)千年以來，日本將一種叫做“海帶”的海草加入了他們的烹調(diào)，因為他們發(fā)現(xiàn)海帶能夠使食物嘗上去更好吃。 ——譯文來自: 小米小米2010