Part 1
Hello. My name's Graham Gotham and I've worked on some very well-known historical dramas on television as what's called a props chef. I'm responsible for preparing the food that appears on set during filming.     I began my career as a cook in the Air Force, but in 1994 I left to work as a freelance chef, not in restaurant, strangly enough, but giving cookery demonstrations in department stores around the country. It was part of a publisity drive to sell gas cookers.    I got into television purely by chance. A TV drama was being filmed in the village where I live, and in one scene they needed the food for a picnic, but they couldn't get anybody locally to provide the food. So I thought I'd have a go. The film was set in eighteenth-century England, but the local library had no books on the subject, so I ended up spending hours in the local museum finding out not only what people are then, but also how meals were served outdoors.    The funny thing is that although I never really liked history lessons at school, the research is the aspect of the work I enjoy most. My latest project is tricker though, as it's set in the 12th century and, unlike the nineteenth or early twentieth centuries, historical records about what was eaten then are rather few and far between. So I had to think around it and consider how people lived. For instance, few of them would have had an oven, so most would be cooked over an open fire.    As well as being historically correct, the food must also be able to withstand hot studio lights, so it has to be freshy-made and things which melt have to be avoided. If food is there merely for visual effect, it can stay until it starts to smell,  though actors get fed up with looking at the same food for three days. But if it's actually going to eaten, health and safety rules must be considered. I certainly wouldn't be popular with the director I poisoned the leading lady!    And when the actors have to eat the food, other problems arise, because many actors are vegetarian. If the characters are eating meat, and people did a lot in the past, I have to make up dishes that look like meat but are actually made of something else. But much more of a problem is judging quantities. You never know how many retakes will be needed. I have to prepare enough food so that plates can be replenished over and over again. It's easy enough peeling lots of potatos or making salads, but if a scene involves, for instance, a big wedding cake and it's cut before the director is satisfied. I have to go and seal it up to make it look untouched. But despite these problems, I really love my ...
Part 2　音声あるが途中でこちらの記載が終わっている
The yo-yo is a toy that everyone must have played with at some time. It's a fairly solid round disc with a piece of string wound round a groove in its middle. At the flick of a wrist, the disc climbs up and down the string as if by magic and it gives hours of harmless fun.    Although yo-yos have been the new craze about once every ten years since the 1930s, they date back a lot longer than that. Evidence from paintings in art galleries shows that they had certainly reached France by the seventheenth century. But even before that, the ancient Greeks had them, as is witnessed by a 2,500 year-old vase that depicts a youngster playing with one.