©(AP Photo/Yannick Peterhans)
Vocabulary:
I will read the words, meanings, and sample sentences. Then, repeat after me.
- deoxygenation /dee-OK-si-juh-NAY-shuhn/
- anchovy /AN-choh-vee/
- ferment /fer-MENT/
- territorial /ter-i-TAWR-ee-uhl/
- precarious /pri-KAIR-ee-uhs/
[noun] – the removal or loss of oxygen from a system or environment
Scientists are studying the effects of deoxygenation on coral reefs in tropical regions.
[noun] – a small fish with a strong, salty taste
The chef imported fresh anchovies from Europe to make a traditional pasta dish.
[verb] – to go through a chemical change caused by bacteria or yeast, often used to preserve food or develop flavor
The cabbage was fermented in jars to make kimchi over the course of several weeks.
[adjective] – relating to ownership or control of land or sea areas
Territorial disputes between neighboring countries have delayed the construction project.
[adjective] – uncertain, unstable, or at risk of failing
After losing his job, he found himself in a precarious financial situation.
Article reading:
Please read the whole article. Then, I will check your pronunciation and intonation.
The centuries-old tradition of making fish sauce in Vietnam, known locally as nuoc mam, has been passed down through generations in small coastal villages. One such village is home to the Bui family, who have produced this condiment for four generations. After the Vietnam War ended 50 years ago, Bui Van Phong chose to stay in his village to preserve this cultural craft rather than leave the country like many others. Today, his son, Bui Van Phu, continues the family business. Fish sauce from this region has been officially recognized as part of the nation’s heritage, and experts assert that its value lies not only in taste but also in cultural and historical significance. However, recent threats such as overfishing, climate change, and competition from large-scale industrial producers are making it more difficult to maintain traditional practices. Rising sea temperatures and deoxygenation have reduced the size and availability of anchovies, a critical ingredient in fish sauce.
To produce high-quality fish sauce, anchovies must be caught during peak season between January and March near Da Nang. These fish are then mixed with sea salt and fermented for up to 18 months in large clay barrels. However, securing the right kind of anchovies has become increasingly difficult due to declining fish populations and elevated costs. According to a 2021 scientific assessment, even under moderate climate conditions, over 20% of fish stocks in the South China Sea could be lost. Furthermore, industrial fishing techniques and territorial disputes in the region have worsened the situation. Although Vietnam aims to strengthen its global market share — expected to grow to $29 billion by 2032 — experts warn that without sustainable solutions, the authenticity and economic future of traditional fish sauce production remain precarious.
To produce high-quality fish sauce, anchovies must be caught during peak season between January and March near Da Nang. These fish are then mixed with sea salt and fermented for up to 18 months in large clay barrels. However, securing the right kind of anchovies has become increasingly difficult due to declining fish populations and elevated costs. According to a 2021 scientific assessment, even under moderate climate conditions, over 20% of fish stocks in the South China Sea could be lost. Furthermore, industrial fishing techniques and territorial disputes in the region have worsened the situation. Although Vietnam aims to strengthen its global market share — expected to grow to $29 billion by 2032 — experts warn that without sustainable solutions, the authenticity and economic future of traditional fish sauce production remain precarious.
Discussion Questions:
I will read each question. Then, please answer them.
- Have you ever seen or learned how a traditional food is made in your country? If so, what was it, and how did you feel about the experience? If not, would you like to learn how a traditional food is made? Why or why not?
- Have you ever visited a market or a place where local people sell handmade or traditional food? If so, what did you see or buy? If not, would you like to visit one? What would you want to try?
- Do you agree that climate change can affect the way traditional food is made?
- Why is it important for younger generations to learn traditional skills like making fish sauce or other local foods?
- How can countries protect their traditional industries from problems like climate change and overfishing?
Summarization
Please summarize the whole article using your own words and expressions. You will have one minute to prepare before you answer.
Describe:
Please explain the definition of each word listed below based on your understanding. You can provide example sentences if needed.
- coastal
- cultural
- generation
- historical
- traditional