Julie: | My name's Julie Dearden, and I'm the Director of International Programmes here at Hertford College. |
Eugene: | My name's Eugene Berger, I studied here in Oxford for four years er, studying modern languages at Somerville College. |
Julie: | Oh, there are many Oxford traditions. Oxford is a very old university, the oldest English speaking university in the, in the world. And so there are many traditions which are associated with the colleges, with the times of the year, and with sport, and with eating, for example. |
Eugene: | Each college is very different um, from um, the others, and it has its own character. Some colleges are very conrvative, and some are much more liberal and have a tradition of um, kind of liberal politics. But there are also some specific traditions. |
Julie: | Formal Hall is when we all eat together here in college, the professors and the students. Usually it takes places at ven o'clock in the evening, and the professors sit on high table which is the table over here, and the students sit on common table, which are the tables here. But everybody eats together. It's a very beautiful evening becau there are, there's a special meal and we eat by candlelight. |
Eugene: | I think er, the traditions that make Oxford so unique are firstly the Oxford Union and er, condly, May Day. The Oxford Union being a debating society where speakers come from all around the world to address the students and even allow themlves to be questioned by the students, making it a very interesting forum. |
Julie: | My favourite is er, May Day. And May Day is the first day of May, and we have a tradition called May Morning, and on May Morning everybody gets up very early and the students have a celebration. There is a choir which sings on top of the tower at Magdalen College and all the people of the town and all the students go to listen to the singing. So it‘s very nice. |
Eugene: | The tradition that er, was most important to me was probably Summer Eights. I was a rower. And Summer Eights is a rowing competition, held in May in the summer term. And in this competition, each college is trying to improve its place which it won the previous year and gradually work its way up the river. |
Julie: | When the students take exams, they must go to a special building and it's called Examination Schools. And also they must wear a special uniform, so they wear a gown like mine, a black gown, and they wear a white shirt, and the men wear a white tie and black trours. The women wear a white shirt and a black skirt or black trours. And they must wear this uniform, which has a Latin name – sub fusc – and they must wear this uniform in order to take their examinations. |
Eugene: 通州搬家 | I think the Oxford traditions lend character to the place and it's such an old institution, it should have traditions, but they can be very inconvenient. For example, sub fusc. This is the uniform that we are required according to the university rules, to wear. |
Julie: | They also wear flowers in their buttonholes, and tho flowers are carnations. And they wear different colours, the students wear different coloured flowers for different examinations. So when you take your first exam you wear a white flower, and when you take your cond exam you wear a pink flower, and when you take your final examination you wear a red carnation. |
Eugene: | So we have to dress up in a full black suit, starched collar, white bow tie and carry a mortarboard. And to write an exam in the summer heat whilst wearing all that which you're not allowed to take off is um, uncomfortable. |
Julie: | I really like the Oxford traditions, I think it's part of our history, and part of um, being a student or a teacher here at Oxford University. |
| 尿多是怎么回事女 |
Voiceover: | We were lucky to be invited into the kitchen at the Dooky Cha's Restaurant. Leah has been working in the restaurant for over 50 years. She told us about her life and she explained how to make a simple dish called "shrimp Clemenceau". |
Leah: | This is a very simple dish. First you get some shrimp. You can do this dish with chicken or shrimp, but I like it with the shrimp better. So you just brown a little thing ... | omxxx
Interviewer: | And, and what's, what's the actual, what's the cooking in? |
Leah: | Butter. |
Interviewer: | OK. |
Leah: | It just cook, so here you get a little cholesterol, but hey, that's it, a little cholesterol. Then you wanna get the garlic. So you e it works two forces. You get the cholesterol, and then you get a little garlic, cut out on the cholesterol, you e. | 个人简历填写>太子参的功效与作用及禁忌
Interviewer: | OK. And where did you, where did you learn all the cooking? |
Leah: | Well, my mother, you know. I'm the top of the line of 11 children, so you get to learn how to cook whether you like it or not. You get to cook that way. Then here you want to add a little mushroom in here, this is just sliced button mushroom. If you like other mushroom, you can do that, we just sauté that in there. You know, at home, when you, you have to cook, everybody had that turn in the kitchen. So this is a dish that is ud in veral restaurants, but this is my own version. Some people do it different than this, but I like it this way, becau I like the ... Can you smell the garlic in there? |
Interviewer: | Oh, yeah. |
Leah: | Alright? |
Interviewer: 幽闭恐惧症是什么症状 | That smell is very strong. |
Leah: | Uha, and then you want to add your peas. It's very, very simple. |
Interviewer: | And did you, did your mum run the restaurant as well? |
Leah: | No, no, my mother-in-law. My mother-in-law had this restaurant before I came in. And she started it in 41. I came in in 46. So, and I added many things. You have to understand in 41. Now here we can add our potatoes. You e our shrimp is all cooked there. Just add the potato. You can pre-cook your potatoes. You can boil them, or in this ca, we, we blanch them a little bit. In that and just toss together, and you get one, you get just one casrole like here. And you can put a little pepper on it. Give it a good dash of pepper. A little salt. It's very simple, but it's a good dish. And as I said, you can do it with chicken breast or shrimp. You e? Toss it and get it there. |
Interviewer: | And what do you, what do you call the dish? |
Leah: | A shrimp Clemenceau. And I, I really don't know how it got that name, but it's popular in this area. But as I said, some people do it a little different. You can take wine at this point. You can hit a little wine in there if you like it, but I, I just don't like to kill the taste of the butter and the garlic. I like that a lot. And you can take the parsley, always parsley. |
Interviewer: | That's parsley, isn't it? |
Leah: | Parsley. Uhm. And I'm gonna show you something that all Creoles keep in their kitchen. You e you get kind of a like a dull look here. But every Creole has this paprika in their kitchen. And give it all a dash of paprika. And you get a little color there, you e? A little red color there. And it's very, very simple, great dish to eat. Not hard to make. You e? And you have a good dish. |
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