[時事英文] 從 Most Dangerous Place 文章,看經濟學人寫作邏輯
最近大家好像都在討論這一篇文章, 我們來聽一下前總統府英文演講撰稿人Andrew Yang的觀點吧:
★★★★★★★★★★★★
Economist 經濟學人這禮拜發表了一篇聳動的文章:The Most Dangerous Place on Earth: https://econ.st/3tbpZWT
雖然有些人覺得 Economist 寫的東西很無聊 (我以前在美國外交研究所,每個同學都這麼覺得),但他們的寫作邏輯嚴謹度是非常高的。
他們怎麼寫?
★★★★★★★★★★★★
The Most Dangerous Place on Earth: America and China must work harder to avoid war over the future of Taiwan
📌 文章架構:
1. Premise 前提:台海平衡建立在一個「矛盾」上
2. What if...:如果發生戰爭,會有多恐怖
3. Premise is weak:前提的平衡,比我們想像還要脆弱...
4. Reason 原因:武力侵台,對中國來說越來越可行了
5. Counter argument:但習近平真的想要冒這個風險嗎?沒人知道
6. Recommendation:所以台美要努力讓中國覺得武力不是一個選項
邏輯:
- 建立前提
- 然後探討不同發展方向會有什麼後果
- 我們有什麼理由/證據告訴我們會往哪個方向發展?
- 最後:在這種不確定下,我們該怎麼做?
★★★★★★★★★★★★
📌 標題的組合是聳動的一句 "most dangerous place on earth" 加上 call to action - 一定要努力避免戰爭。
這個是不錯的標題組合,大家不妨沿用:抓住注意力,然後給結論。
不過老實說,副標有點弱。因為 "work harder to avoid war" 是所有專家都講了幾十年的。標題太重要了,應該要有點新的東西,或是寫的很具體。而且拜託,如果有人叫你 "work harder",你會不會覺得:「廢話」?
就算我們簡單看內文,也可以生出更具體的副標:
- Has war become a viable option for Beijing?
- The strategic ambiguity over Taiwan is breaking down
- Time to remove war as an option
★★★★★★★★★★★★
好,文章開始:
The test of a first-rate intelligence, wrote F. Scott Fitzgerald, is the ability to hold two opposing ideas in mind at the same time and still retain the ability to function. For decades just such an exercise of high-calibre ambiguity has kept the peace between America and China over Taiwan...
Today, however, this strategic ambiguity is breaking down. The United States is coming to fear that it may no longer be able to deter China from seizing Taiwan by force.
📌 這個告訴讀者 (他們教育水準普遍非常高,但可能不大熟悉台灣),台海的平衡一直是一個矛盾的平衡,而這個平衡也許無法繼續維持了。這樣寫提高戲劇張力,吸引讀者。
他們這個開頭,其實也是伏筆,晚點會繞回來。
*引用 Fitzgerald 的話本身慢逗趣的,展現了他們的文學素養 lol。
★★★★★★★★★★★★
下一句告訴大家,台海戰爭對世界的後果有多恐怖:
War would be a catastrophe, and not only because of the bloodshed in Taiwan and the risk of escalation between two nuclear powers. One reason is economic. The island lies at the heart of the semiconductor industry. TSMC, the world’s most valuable chipmaker, etches 84% of the most advanced chips.
但他們反而把他們認為「最重要」的部分,放在後面:
The bigger reason is that Taiwan is an arena for the rivalry between China and America. Although the United States is not treaty-bound to defend Taiwan, a Chinese assault would be a test of America’s military might and its diplomatic and political resolve. If the Seventh Fleet failed to turn up, China would overnight become the dominant power in Asia. America’s allies around the world would know that they could not count on it. Pax Americana would collapse.
📌 最後一句最關鍵:如果美國不阻止中國,其他盟友會知道:美國可能不會來救我們。
★★★★★★★★★★★★
然後,他們就回到開頭的伏筆了:
To understand how to avoid conflict in the Taiwan Strait, start with the contradictions that have kept the peace during the past few decades. The government in Beijing insists it has a duty to bring about unification—even, as a last resort, by means of invasion. The Taiwanese, who used to agree that their island was part of China (albeit a non-Communist one), have taken to electing governments that stress its separateness, while stopping short of declaring independence. And America has protected Taiwan from Chinese aggression, even though it recognises the government in Beijing. These opposing ideas are bundled into what Fitzgerald’s diplomatic inheritors blithely call the “status quo”. In fact, it is a roiling, seething source of neurosis and doubt.
他們一一列出台美中三方的立場,然後指出:把這個叫做 "Status Quo" 根本就很荒唐啊!這個真的很 roiling, seething, neurotic (要強調的這麼誇張嗎...)。
📌 我發現 The Economist 很喜歡把最重要的結論放在最後面。其他刊物/作者可能會把重點放在最前面:"What Fitzgerald's diplomatic inheritors blithely call the "status quo" is in fact a roiling, seething source of neurosis..." 然後再列出三方的立場。
這可能也跟 The Economist 自認的讀者群有關:我認識會看他們東西的人,都是在家或是辦公室,真的坐下來好好看的,所以把重點放在後面還 ok,因為很多讀者會好好看到最後。但你如果寫給「瞄過去」的讀者,就請把重點放在段落最前面。
★★★★★★★★★★★★
🔎 需要更多的分析嗎? 想看完整文章的同學請按個讚和留言「從 Most Dangerous Place 文章,看經濟學人寫作邏輯」。
★★★★★★★★★★★★
Presentality系列文章:
📌 看貝佐斯致亞馬遜股東的最後一封信,學一些英文寫作小撇步
https://bit.ly/3xCN1cC
📌 英文演講實用的結構與技巧
https://bit.ly/2PHu3Ax
📌 在演講中的四種敘述角度
https://bit.ly/39tNUtv
📌 詩人Amanda Gorman的英文演講技巧
https://bit.ly/39sI3on
同時也有50部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です ストレート法は最初から材料をすべて合わせる作り方で、 メリット:短時間で出来る、風味が良い デメリット:ボリュームが出にくい、でんぷんの老化がはやい=すぐぱさつく という特徴があります おすすめの強力粉は窯伸びの良い...
「time down counter」的推薦目錄:
- 關於time down counter 在 Eric's English Lounge Facebook 的最佳解答
- 關於time down counter 在 Vesper’s yoga journey Facebook 的精選貼文
- 關於time down counter 在 Vesper’s yoga journey Facebook 的最讚貼文
- 關於time down counter 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
- 關於time down counter 在 Dainghia25 Youtube 的精選貼文
- 關於time down counter 在 Tasty Japan Youtube 的精選貼文
- 關於time down counter 在 aneeshikmat/yii2-time-down-counter - GitHub 的評價
- 關於time down counter 在 Countdown timer in React - Stack Overflow 的評價
- 關於time down counter 在 CTD | Count DOWN Instruction RSLogix Studio 5000 - YouTube 的評價
time down counter 在 Vesper’s yoga journey Facebook 的精選貼文
Last day of #alobendintospring
Counter pose💕
I enjoyed a lots this weekend,
How’s your weekend going? 💕
Thanks to the amazing hosts and generous sponsors for this challenge 💕 I love it💕
Tips: @yogasportwearstore
Mat: @mocanayoga_taiwan
#AloBendIntoSpring 🌸 NEW YOGA CHALLENGE 🌸
⏱ 2-11 April
🌻 April is when we have come out of winter with spring fully in the air. It's time to shake off all the remnants of winter where we crouch over and hunch to keep warm. Join us these 10 days from 2 to 11 April as we stretch and the expand though the chest, heart and shoulders and step into Spring hearts open and full of life.
🌷 Hosts:
@sammekimyoga
@fernbergmans_yoga
@crizia_rn_yoga
@claudiapiolanti
@fit_yoga_girl
🪵 Pose line-up:
Day 1: How you warm up to get into your bend
Day 2: Supine Bend
Day 3: Prone Bend
Day 4: Seated Bend
Day 5: Bend on knees
Day 6: Standing Bend
Day 7: Flipped over or Twisted Bend
Day 8: Inverted Bend
Day 9: Your Maximum or Yogi's Favorite Bend
Day 10: Counter or cool down poses for your bends.
🎁 Sponsors:
@aloyoga #aloyoga
@alomoves #alomoves
#scorpion #scorpionpose #inversion #pinchamayurasana #pinchaplay #heartopener #heartopening #yogainspiration #yogaamsterdam #yogainfluencer #yogaleggings #yogalondon #yogajourney #ヨギー #ヨギ #ヨギーニ #yogislovinglife #yogispaths #backbendpractice #backbending #瑜珈 #ヨガポーズ #요가스타그램 #요가수련생 #瑜珈老師的日常 #ヨギー ニ #ヨギーニと繋がりたい
time down counter 在 Vesper’s yoga journey Facebook 的最讚貼文
Day 9 of #alobendintospring
Yogis favorite bend
Enjoy reading and backbending this afternoon💕
我好喜歡讀書呢😆😆
.
Leggings: @xexymix_taiwan
真的好喜歡380N系列,妳入手沒😆
Mat: @stormtaiwan @stormyogamat
#AloBendIntoSpring 🌸 NEW YOGA CHALLENGE 🌸
⏱ 2-11 April
🌻 April is when we have come out of winter with spring fully in the air. It's time to shake off all the remnants of winter where we crouch over and hunch to keep warm. Join us these 10 days from 2 to 11 April as we stretch and the expand though the chest, heart and shoulders and step into Spring hearts open and full of life.
🌷 Hosts:
@sammekimyoga
@fernbergmans_yoga
@crizia_rn_yoga
@claudiapiolanti
@fit_yoga_girl
🪵 Pose line-up:
Day 1: How you warm up to get into your bend
Day 2: Supine Bend
Day 3: Prone Bend
Day 4: Seated Bend
Day 5: Bend on knees
Day 6: Standing Bend
Day 7: Flipped over or Twisted Bend
Day 8: Inverted Bend
Day 9: Your Maximum or Yogi's Favorite Bend
Day 10: Counter or cool down poses for your bends.
🎁 Sponsors:
@aloyoga #aloyoga
@alomoves #alomoves
#scorpion #scorpionpose #inversion #pinchamayurasana #pinchaplay #heartopener #heartopening #yogainspiration #yogaamsterdam #yogainfluencer #yogaleggings #yogalondon #yogajourney #ヨギー #ヨギ #ヨギーニ #yogislovinglife #yogispaths #backbendpractice #backbending #瑜珈 #ヨガポーズ #요가스타그램 #요가수련생 #瑜珈老師的日常 #ヨギー ニ #ヨギーニと繋がりたい
time down counter 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文
ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です
ストレート法は最初から材料をすべて合わせる作り方で、
メリット:短時間で出来る、風味が良い
デメリット:ボリュームが出にくい、でんぷんの老化がはやい=すぐぱさつく
という特徴があります
おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)
【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます
型の容量÷型生地比容積=生地量
例:1625ml(1斤弱)÷3.5=約464g
3つに分けて入れる場合は1つあたり464÷3=155gになります
型生地比容積の目安
角食:3.8~4
山食:3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)
ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません
型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki
【材料】
ベーカーズパーセント(合計:194)
・強力粉 100
・砂糖 8
・スキムミルク 3
・塩 2
・インスタントドライイースト 1
・水 72
・バター 8
粉300での分量(1斤目安)
・強力粉 300g
・砂糖 24g
・スキムミルク 9g
・塩 6g
・インスタントドライイースト 3g
・水 216g
・バター 24g
【準備】
・バターを常温においておく
・型に離型油を塗る
【作り方】
1. 【生地作り~1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2. より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3. 上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割~ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5. かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形~2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7. 奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転~3回転半)
8. 離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10. 180℃で30分を目安に焼き、焼き上がったら台に2~3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます
--------------------------------------------------------------------------
【動画でよく使ってる調理器具】
フライパン(20cm):https://amzn.to/2QyY1ny
フライパン(24cm):https://amzn.to/2UtNvz5
フライパン(24cm深型):https://amzn.to/3dj5DEp
鉄フライパン(22cm):https://amzn.to/3a8hqmR
アルミフライパン(24cm):https://amzn.to/3dj6tRz
片手浅型鍋(18cm):https://amzn.to/2QzGXha
片手浅型鍋(21cm):https://amzn.to/2U7ta3o
片手鍋(16cm):https://amzn.to/2QzCj2x
片手鍋(20cm):https://amzn.to/3bd0lZa
ソースパン:https://amzn.to/2U9keuI
まな板:https://amzn.to/2J1fQHI
ガスコンロ:https://amzn.to/3bdtvYa
牛刀:https://www.jikko.jp/fs/jikko/54803
ペティ:https://www.jikko.jp/fs/jikko/54800
撮影機材
カメラボディ:https://amzn.to/2xSXZAd
動画レンズ:https://amzn.to/3t7sfPB
写真レンズ:https://amzn.to/2U7HcCb
録音:https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
--------------------------------------------------------------------------
▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
--------------------------------------------------------------------------
↓using translation software.
[Ingredients]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8
The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g
[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.
[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.
time down counter 在 Dainghia25 Youtube 的精選貼文
Today's agenda is to shop for camping supplies with Ryuji. He's waiting in Shibuya's Station Square, at the spot where Yoshida used to do his speeches. Your supposed shopping trip is quickly derailed when some celebrity catches your friend's attention. And that curiosity somehow takes the group back into the Metaverse
You will meet the Jail's monarch not long after a fight with some Shadows. She decides you're not worth her time and sends everyone to the dumps. As this is your first time in a jail, you'll only get to explore a portion of the Underground Waterway, where most of it will be spent learning about the basics of platforming and combat.
Shown above is a full map of the Waterway. The dumps is at the northwest edge and you must work your way southeast towards the Shibuya Station West Exit. For starters, approach the large crate for a cut-scene that ends in you gaining a new party member
Keep following the destination marker and go through all the tutorial encounters as you head for the goal. Looking at the map again, there is a ledge you can climb not far from where you started (turn around and backtrack a bit after the short tutorial about Using Items) to reach a treasure chest. It contains a Breath Sash (Max HP +10) accessory
Moving further south leads to another wall. The game teaches you how to double jump as soon as you reach it so that to reach the ledge, then jump again to find another treasure chest tucked away in one of the alcoves. Open it for an HP Incense. This works in the same way as the ones in Royal, except you can use them on your characters instead of Joker's Personas.
A powered-up Bicorn will be waiting near the exit so it would be wise to save your showtime attack for that one, if you managed to fill the gauge at any point while fighting Shadows. Aside from that, this enemy is just like any other Bicorn. It is weak to lightning and has Lunge as its strongest attack.
You can't switch characters yet so you can't take advantage of Ryuji's SP. The AI juat doesn't use Zio as much as you would have liked. Still, Joker has more than enough skills to take down the Dirty Two-Horned Beast. Use Zio from Pixie to exploit its weakness then attack again with One More to slowly break the two shield icons under its HP. Once both are gone, it'll be stunned and you can hit it with an All-Out Attack. Use your gun for follow-up hits that quickly close the distance in addition to damage.The larger the down gauge, the more vulnerable the enemy becomes. Notice that whenever you do damage, an orange meter is slowly exposed as the enemy's HP drops. This is the down gauge and you'll want to make it as big as possible by continuously stringing combos. Not only will you do more damage this way but it will also effectively stop a target from being able to counter. The down gauge only stays exposed for a limited time however, so you'll want to really go all-out with those combos if you wish to take advantage of it.
▶ SUBSCRIBE MY CHANNEL : https://goo.gl/VPOrGK
▶ RENUMBER LIKE, SUBSCRIBE AND SHARE MY VIDEO!!!
▶ Fanpage Facebook : https://www.facebook.com/dainghia25gaming
▶ Facebook : https://www.facebook.com/dainghia25
time down counter 在 Tasty Japan Youtube 的精選貼文
みんな大好きなチーズケーキのご紹介です!
見た目もかわいくクッキーアンドクリームをトッピングにして、スティック状にアレンジ♡
バレンタインのプレゼントにもおすすめです♪
とっても簡単なレシピです!ぜひ作ってみてくださいね♪
簡単スティックチーズケーキ
15cm角型 1台分
材料:
■ボトム
ココアビスケット 100g
溶かしバター(無塩)20g
牛乳 大さじ2
■フィリング
クリームチーズ(室温に戻す) 200g
砂糖 60g
生クリーム 100ml
卵 2個
コーンスターチ 大さじ2
レモン汁 大さじ1
バニラエッセンス 適量
ココアビスケット(飾り用)適量
作り方:
1. ボトムを作る。チャック付きの袋にビスケットを入れて口を閉め、麺棒などで叩いて細かく砕く。ボウルに入れて、溶かしバターと牛乳を加えて、混ぜる。
2. 紙をしいた型に(1) をしきつめてスプーンで強く押さえたら、冷蔵庫に入れて冷やし固める(約30分)。
3. オーブンは170℃に予熱しておく。
4. ボウルにクリームチーズを入れ、ゴムベラで練ってほぐす。
5. 生クリームと砂糖を入れてハンドミキサーで混ぜる。
6. 溶き卵を2回に分けて加え、その都度よく混ぜる。
7. コーンスターチ、レモン汁、バニラエッセンスを加えて混ぜたら、(2) の型に流しし入れ、型ごと台に2-3回打ちつけて空気を抜く。
8. 飾り用のココアビスケットを手で砕いて、生地の表面に差し込むようにのせたら、170℃に予熱したオーブンで40-50分焼く。
9. 焼き上がったら竹串をさしてみて、ドロっとした生地がついてこなかったら型に入れたまま粗熱をとり、さらに冷蔵庫で6時間〜一晩冷やし固める。
10. 紙を外して、好みの大きさ(動画は5等分)に切り分けたら、完成!
Here is what you'll need!
Super rich! Biscuit cheesecake bars
Servings: 1 loaf pan (15cm)
INGREDIENTS
◆Crust
100g cocoa biscuits
20g melted butter (unsalted)
2 tablespoons milk
◆Filling
200g cream cheese (at room temperature)
60g sugar
100ml heavy cream
2 eggs
2 tablespoons corn starch
1 tablespoon lemon juice
Some vanilla extract
Some cocoa biscuits (for toppings)
PREPARATION
1. To make crust, crush biscuits in a zipped top bag with a rolling pin. Mix crushed biscuits with melted butter and milk in a bowl.
2. Line a loaf pan with a parchment paper, press crushed biscuits (1) down into the bottom of the pan with a spoon. Refrigerate for 30 minutes.
3. Preheat the oven to 170˚C (335˚F).
4. In a bowl, stir cream cheese with a rubber spatula until smooth
5. Add heavy cream and sugar into the bowl and mix.
6. Add beaten eggs. (One egg at a time, make sure to mix well each time you add the egg.)
7. Add corn starch, lemon juice, and vanilla extract. Mix well and pour into the loaf pan (2). Drop the pan on the kitchen counter a couple of times to remove air.
8. Break cocoa biscuits (for toppings) and place on top. Bake for 40 to 50 minutes.
9. The cake is done if a toothpick inserted in the center comes out clean. Let cool. Refrigerate for 6 hours.
10. Remove from the pan. Slice as you like.
11. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
time down counter 在 CTD | Count DOWN Instruction RSLogix Studio 5000 - YouTube 的推薦與評價
PLC Programming Timers Counters - CTD | Count DOWN Instruction RSLogix Studio 5000Visit https ... ... <看更多>
time down counter 在 aneeshikmat/yii2-time-down-counter - GitHub 的推薦與評價
yii2-time-down-counter. Widget for yii2, to start count down timer with a lot of options, This widget build dependence of timeDownCounter JS library. ... <看更多>