關於 on french pronunciation ，我們在網路上蒐集到這些相關的討論、資訊與評價

#吉娜單字教室 更新課程【pronunciation n. 發音】。這個單字有點長，而且常會跟動詞搞錯拼音，pronounce (動詞) - pronunciation (名詞)，都是超級實用的單字，尤其對於學習英文的人更是每天要掛在嘴邊的。我們明天學習動詞的用法，有很棒的生活例句，讓你單字背起來後，真正用得出來！

pronunciation
音節：pro-nun-ci-a-tion
KK[prə͵nʌnsɪˋeʃən]
n. 發音

1. Your pronunciation is great. Can you tell me any tips for improving?
你的發音很棒。你可以告訴我任何改善的秘訣嗎？

2. The pronunciation of this word is not English. It's a word borrowed from French.
這個單字的發音不是英文。它是從法語借過的字。

3. I would like to improve my pronunciation. I need to work on my flexibility in the mouth.
我想要改善我的發音。我需要好好練習提升我嘴巴的靈活度。

例句4
A: Do you think pronunciation is useful?
B: Of course! Pronunciation is important if you want to be understood clearly.
你覺得發音有用嗎？
當然！如果你想要讓人聽清楚你說什麼，發音很重要。

How long does it take to reach C1 (advanced) in a language you're learning? 💭

🤔Someone asked this on Twitter today and it got me thinking. I wonder why questions like these are so common. It's good to have a broad understanding of how long it might take, but there are way too many factors at play, making it impossible to have a single answer to this question.

📚If you're fluent in Dutch and learning Afrikaans, it might take you a few months or years, depending on the time you put in to learn and practice, to become fluent. The two languages are that similar.

🤠But if you're a native French speaker learning Korean, for instance, the two languages are very different in terms of grammar, pronunciation, sentence structure and even writing system. It would require hours and hours more effort than the above example.

🗻In another instance, 2 native English speakers could both start learning Japanese. Person A spends hours weekly studying, getting speaking practice in, listening and getting immersion down, and works hard. They could reach N3 (intermediate) level in a year and a half if they put in a ton of effort and if Japanese is all they focus on. Person B might even live in Japan, but if they don't put in the work and just rely on some weekly classes and barely do their homework, they might never even reach N5 (beginner) despite living in Japan. 🤔

As you can see, it's really impossible to ask these questions and have a cookie-cutter answer for each person and each language. Let's rather put time in to be immersed in languages rather than get stressed about how long the process might take. What do you all think? 💖🥳

Thank you very much @mylecordonbleu @chainedesrotisseurs_hq for the Chef Intronisarion last night. It was indeed an honor
.
Buat mereka yang ingin tahu lebih lanjut, saya sediakan fakta-fakta menarik di bawah ini, baca tau?
.
La Confrérie de la Chaîne des Rôtisseurs (French pronunciation: [la kɔ̃fʁeʁi də la ʃɛːn de ʁotisœːʁ]) is an international gastronomic society founded in Paris in 1950. The Chaîne is based on the traditions and practices of the old French royal guild of culinaires. It is dedicated to fine cuisine and promoting and developing the gastronomic values while at the same time widening its focus to table art
.
In 1248, King Louis IX assigned Étienne Boileau, the Provost of Paris, with the task of bringing order into the organization of trades and guilds, developing young apprentices and improving the technical knowledge of guild members
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For over four centuries, the "Confrérie" or brotherhood of the Roasters cultivated and developed culinary art and high standards of professionalism and quality standards befitting the splendor of the "Royal Table"
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The international headquarters (Siège Mondial) remains in Paris where the society was founded, and the present day Chaîne des Rôtisseurs is still based on the traditions and practices of the ancient French brotherhood but now in an international and contemporary context
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The organization is represented by its 24000 members in 80 countries around the world. In these countries, it is organized in national sections (called Bailliages) with regional subsections
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All members are given ribbons appropritate to their rank and career, and whether a hospitality professional or a gastronome. Ribbons with orange denote members who are in the hospitality fields. Green, blue, maroon and red ribbons denote officers of the Chaine, either on a local, national, or international level. Members can be promoted within la Chaine, and at that time their ribbon will change.All ribbons are presented at an induction ceremony

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Bánh mì (/ˈbæn ˌmiː/; Vietnamese pronunciation: [ɓǎɲ mî]) is a Vietnamese term for all kinds of bread. The word is derived from bánh (bread) and mì (wheat, also spelled mì in northern Vietnam). Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single-serving baguette, which is usually more airy than its Western counterpart, with a thinner crust.

The term bánh mì is also sometimes used as a synecdoche for a "Vietnamese sandwich".

In the Western Hemisphere, especially in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on bánh mì bread, found in Vietnamese bakeries. Unlike the traditional French baguette, the Vietnamese baguette is made with rice flour along with wheat flour.[2] Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pâté, pork floss, grilled chicken, chicken floss, canned sardines in tomato sauce, soft pork meatballs in tomato sauce, head cheese, fried eggs, mock duck, and tofu. Accompanying vegetables typically include fresh cucumber slices, cilantro (leaves of the coriander plant) and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, mayonnaise, and cheese.

In the Vietnamese language, these sandwiches would be referred to as e.g. bánh mì xíu mại for a baguette with crushed pork meatball, bánh mì pâté chả thịt for a baguette or sandwich with pâté, Vietnamese sausage and meat, usually pork bellies, since it is the most common kind of meat. Almost all of these varieties are innovations made by or introduced in Saigon and they are known as bánh mì Sài Gòn ("Saigon-Style" banh mi); the most popular form is bánh mì thịt (thịt means "meat"). However, even in Vietnam, "a bánh mì for breakfast" implies a meat-filled sandwich for breakfast, not just bread.

The Vietnamese sandwich, sometimes called a "bánh mì sandwich", is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté, jalapeño, and mayonnaise) with native Vietnamese ingredients, such as cilantro, cucumber, and pickled carrots and daikon.

Bánh mì đặc biệt ("special combo" sandwich)
The classic version, bánh mì thịt nguội, sometimes known as bánh mì đặc biệt or "special combo", is made with various Vietnamese cold cuts, such as sliced pork or pork bellies, chả lụa (pork sausage), and head cheese, along with the liver pâté and vegetables like carrot or cucumbers.

2020 UPDATE: https://www.youtube.com/watch?v=TgJ-at7sAAA
2017 UPDATE: https://www.youtube.com/watch?v=3GntDYJx8JA

I made this video in February 2013, so I have either progressed or stood still with some of these languages. In this video my Mandarin pronunciation is quite embarrassing, and my Japanese is limited, but I thought it would be good to upload the video to compare it with my level currently.

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