Top Course Unit 196
Presentations: The Top Course Unit 196
Listen to the recordings to practice this study group.
Repeat each line after the speaker.
Practice one group at a time.
Start with Part A Slow reading then Part A Normal speed. Then go on to Part B.
Unit 196 Part A |
1 Pat Chapman, author of the Cobra Good Curry Guide and founder of the Curry Club, 2 is the presenter of our food programme today. 3 Were he around today, he might observe that we are now a nation of curry-house keepers. 4 But, surprisingly, it wasn't until the twilight of the Raj that Britain's first Indian restaurant, 5 Veeraswamy, opened in 1926 in London's Piccadilly. 6 Such is the popularity of curry that it is still there, but this was very nearly not the case. 7 By 1950, there were just six curry restaurants in the whole of Britain. 8 Curry hadn't really caught on, and it might never have done so had it not been 9 for the chronic labour shortage caused by the nation's new-found, post-war prosperity. 10 It was solved by bringing in immigrant labour from the West Indies and the subcontinent. 11 The Indians, finding Britain to be a spice desert, 12 soon made arrangements to import their beloved spices and foodstuffs. 13 It wasn't long before enterprising Indians invested in restaurants 14 to offer Indian food to the indigenous British population. |
Unit 196 Part B |
12 It was a revelation to a nation who considered garlic a suspicious item. |