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HOME > BOOKSHOP

Instructor’s Manual Authentic Listening and Discussion for Advanced Students with 5 Cassettes — 품절
저자: Jayne Gaunt Leshinsky  |  출판사: Prentice Hall
<ZOOM>
정가 : 40,000원
판매가 : 36,000원(할인율 10.0%)
적립금 : 1,800원 (판매가격의 5% 적립)
ISBN : 9780133717174
페이지 : 192쪽
판형 : 210*277mm
출간일 : 1996
배송비 :
주문수량 : 권/개





페이스북

저자: JAYNE GAUNT LESHINSKY
쪽수: 192쪽

Audio Transcripts:

  • Unit 1 ETHNIC CUISINE
    • Selection 1 Introduction to the main speaker — click here
    • Selection 1 Introduction to the main speaker

      Announcer:
      From the city that has more restaurants than convenience stores, it's the Restaurant Show on news radio 85 KOA. Here's Warren Byrne.
      Warren:
      Good afternoon. Five minutes after two. It's Saturday afternoon, and time once again for our regular Saturday edition of the Restaurant Show. I'm glad you could join us today. Hopefully you'll stay with us from now until the end, which is 5:00, three hours from now. And we're going to be talking about lots of things having to do with restaurants and food, and good places, bad places. I have been into several places this week...
  • Chapter 1 What is Ethnic Cuisine?
    • Selection 2 Introduction to the topic — click here
    • Selection 2 Introduction to the topic

      Warren:
      Also today what I would like to explore today—and I think this can be fun. We have so many restaurants. We were talking this week about this and somehow the subject came up of ethnic restaurants. And my goodness! It's a... it's incredible. There are so many different types of ethnic food, from all the Southeast Asian foods, Mexican food, Italian food, the list goes on and on—Ethiopian food. What I would really like to do today is talk to some of you who know this kind of food, who are of this particular ethnic background, whatever it is, and can speak to what constitutes good Mexican food, what really constitutes good Italian food, what did you grow up with, what kind of food did you have when you were growing up? What evokes positive memories for you? Where do you go to get that authentic kind of food? So we'll talk about that as we go along too at 623-8585.
    • Selection 3 Strictly Hungarian — click here
    • Selection 3 Strictly Hungarian

      Sharon:
      Hi, Warren. I was also interested in Slovenian or Slovak cuisines. I know I've seen a restaurant up along the back road to Estes Park, and I'm not sure if any of your listeners have ever eaten there, and if it lives up to the billboard out in front?
      Warren:
      You're talking about the Villa Tatra again?
      Sharon:
      Yes, and then...also if there were any good Hungarian restaurants in town?
      Warren:
      Well, that question came up earlier today. It seems like everybody wants to...I mentioned ethnic, and everyone wants to talk about Hungarian, which I wish there was. I wish there was a good Hungarian restaurant in town. The only one that we had closed. Now we come close, we come...we have restaurants that are I guess classified it as Bohemian, it's the food of that area, but it isn't identified with one country specifically: places like the Old Prague Inn, and you mentioned the Villa Tatra which is on the way up to Estes Park. The Cody Inn on top of Lookout Mountain is a wonderful place to go.
      We do have some German restaurants around that are strictly German, but most of the restaurants that serve food from that part of the world take a pretty broad-brush approach to it. So I can't come up with anything that is strictly Slovak or certainly nothing that is strictly Hungarian for you.
      Sharon:
      Okay, thank you.
    • Selection 4 Popular doesn't mean authentic — click here
    • Selection 4 Popular doesn't mean authentic

      Tom:
      Yeah, Warren, you were asking for ethnic food recommendations, and I grew up in a very ethnic German family; my mother did some wonderful cooking. And my wife and I lived in Germany for 7 years. So...and we have not found a good German restaurant since the Gasthaus Ridgeview closed.
      Warren:
      What constitutes good German food?
      Tom:
      Well, I would say the kind of food you get when you go to the corner Gasthaus. It's... it's basic cooking; they have some...oh, there are some Swiss specialties like zuricher geshneltes, where you have cut up veal in a cream sauce, a good—very good wiener schnitzel. Things like that.
      Warren:
      Okay. Do you feel...
      Tom:
      But I do have a couple of—I have one recommendation, and one place in the mountains that I would not recommend.
      Warren:
      Okay.
      Tom:
      And the recommendation would be the Vail Racquet Club.
      Warren:
      For... for specifically for German food?
      Tom:
      For German food.
      Warren:
      Really?
      Tom:
      They have a German chef...
      Warren:
      Okay.
      Tom:
      ...and it's absolutely wonderful.
      Warren:
      And where's the place you wouldn't recommend?
      Tom:
      Webers in Breckenridge.
      Warren:
      Really! That's interesting. We were in Breckenridge yesterday, and almost...or we considered going into Webers, and did not, but I've heard some good things about Webers. Tom: Well, it's always packed.
      Warren:
      Yes.
      Tom:
      They do a tremendous business. But I did not...and I suppose it's the American conception [sic] of German cooking. But if you lived in Germany, it's not German cooking.
      Warren:
      Okay, and again that comes back to how you define German cooking.
      Tom:
      That's right, and I don't know how I could define it. But Vail Racquet Club, we went there on a recommendation from a friend who said that if you want good German cooking—and of course, they've got a continental menu—it's not just German...
      Warren:
      Right...
      Tom:
      ...go there. And we told our waiter our background—that we had lived in Germany for seven years, and that we thought the food was absolutely wonderful, and the chef started sending out little tidbits of everything that they had.
      Warren:
      Oh, how wonderful!
      Tom:
      So we were very impressed.
      Warren:
      That sounds like the kind of place where if you feel comfortable doing it, you just walk in and tell the chef, "Make me a good German dinner."
      Tom:
      We did that years ago at the Black Forest Inn...
      Warren:
      Uh-huh, in Blackhawk.
      Torn:
      ...in Blackhawk, and I haven't been there for many years. Is that still good?
      Warren:
      I was up there about 2, 3 weeks ago. It was excellent. Okay? I do have to move along, and I appreciate your calling.
      Torn:
      Okay.
    • Selection 5 Mexican food — click here
    • Selection 5 Mexican food

      Warren:
      As I started to say, I...I get a little bit tired of some of the Mexican restaurants that all have basically the same type of cuisine, and it's really pleasant to find a place like El Parral where they seem to go out of their way to use fresh ingredients, and make dishes that are not commonly available at other Mexican restaurants, such as their Chicken Mole, which I just absolutely go crazy for over there. If you've never had Chicken Mole, it's a chicken and chocolate sauce, and I think it's one of the better Mexican dishes that's served anywhere in the area, because as I say, I get very tired of burritos and tamales and tacos, and things of that nature.
    • Selection 6 Authentic Mexican vs. Tex-Mex — click here
    • Selection 6 Authentic Mexican vs. Tex-Mex

      Eric:
      Hi, I'm fairly new to the area, and I was wondering if you had any recommendations on some good, authentic Mexican restaurants around town.
      Warren:
      Well, now we're coming back to the question I asked earlier, which is, "What is authentic Mexican food?"
      Eric:
      Well, what I'd like to see is a restaurant that gets away so much from the ground beef, and gets into the roast pork, some good marinated pork sauces, that kind of thing.
      Warren:
      Mm-hmm. Right, something other than the standard Tex-Mex fare. And I agree with you. I would suggest if you've not been there yet, and I've mentioned these two restaurants before, I would suggest you check out a restaurant called Las Brisas, which is down at Arapahoe and I-25. And they have a lot of seafood dishes down there, dishes of that nature that are not your ordinary Tex-Mex stuff. They have some of the Tex-Mex stuff as well, but it goes way beyond that. And the other restaurant I would recommend you is a restaurant called Pasquarros out on West 38th. And he...what they do out there is the regional cuisine of Mexico, because Mexican food is so much more than tacos and burritos and things like that. When you consider how much coastline Mexico has, they have a tremendous amount of seafood.
      Eric:
      Okay.
      Warren:
      So those are two places that I would recommend to you.
      Eric:
      Great.
  • Chapter 2 Define Your Cuisine
    • Selection 7 If that's not Polish... — click here
    • Selection 7 If that's not Polish...

      Elizabeth:
      My family and I have been getting up to Villa Tatra once or twice a year for about the last 10 years. So I would like to offer first of all, they don't accept (I don't believe) reservations, but in any case they are not necessary. But secondly, I am Polish and if that restaurant is not Polish, I don't know what is. They have...I mean the foods that we've enjoyed there are very, very Polish. Whether or not these foods are typical of other countries, I don't know.
      Warren:
      How do you...let's define Polish food.
      Elizabeth:
      Well, pierogi...
      Warren:
      Okay, which are the little potato-like dumplings...
      Elizabeth:
      Right, or cheese or whatever, the...cabbage, what we call golabki... [or galumpki]
      Warren:
      Okay.
      Elizabeth:
      The borscht I understand is--you know, many nations have the red beet soup. I know that
      Warren:
      Right, it crosses many borders.
      Elizabeth:
      Right, but I mean these two dishes particularly in the way they are served, like with sour cream and so forth are very Polish as far as I know.
      Warren:
      I agree with you. That's the way...that to me is Polish food.
    • Selection 8 What is Bohemian food? — click here
    • Selection 8 What is Bohemian food?

      Underlined words refer to the exercise, "Listen again."
      Chuck:
      Hi, Warren, I enjoy your show very much when I can catch it. I travel a whole lot. I'm
      Warren:
      Alright, let's talk about...what...how do you define Bohemian food?
      Chuck:
      Bohemian food, I classify from the region as largel dishes like roast pork, roast duck, roast chicken, dumplings made in a way where they're...they can be individually made, but generally it's a large loaf that they slice. Brown gravy, sauerkraut, red cabbage, homemade soups. It's largely a hearty form of home cooking based on not exotic spices, but basically a good home-cooking format built around pork and duck...
      Warren:
      It's essentially a peasant food, I guess.
      Chuck:
      Pretty much so, yeah.
      Warren:
      Yeah...and there are some places around...
      Chuck:
      I've been to Little Moscow, and it—for Ukrainian style food—is marvelous.
      Warren:
      Yeah, but it's not Bohemian.
      Chuck:
      ...but it's not Bohemian.
      Warren:
      No. I would suggest, if you want to try some Bohemian food in the area, I think one of the best representations in my estimation is the Cody Inn on top of Lookout Mountain.
      Chuck:
      Oh, okay.
      Warren:
      Yeah, I don't know if you've been there yet or not.
      Chuck:
      No, I never had.
      Warren:
      Why don't you try that, and I'd like to hear back from you whether you consider that Bohemian food. Bohemian food to me is the kind of the food from central Europe there, it's... it is rather the...
      [Chuck:
      Definitely, yeah.]... the peasant food. It has distinctly German/Austrian overtones, although it is not strictly German or strictly Austrian.
      Chuck:
      Very much so. And it's a little less oriented toward the spicy sausage or elements like the rouladen in Germany.
      Warren:
      Right.
      Chuck:
      But it's good basic home cooking.
      Warren:
      Right.
      Chuck:
      It's fairly coarse peasant food, coarse breads.
    • Selection 9 Paella — click here
    • Selection 9 Paella

      Alita:
      Yes, hi, I'm just wondering if you have any suggestions for a place to find paella? We enjoyed La Petite Spain when it was still going, but now that it's no longer there, do you have any other suggestions?
      Warren:
      Yeah, and the Mallorca went away, of course; they were doing paella. The only place I...you might try Las Brisas—they might be doing it—I think they did it at one point in time. I know Don Quixote is doing paella. And for those who don't know, you want to tell people what paella is?
      Alita:
      Well, it's...you can have it with chicken, or just with seafood. And it's over saffroned rice, and it's just wonderful. We were just...1 was lucky enough to be able to be in New York, and found a wonderful restaurant where we had paella. It's just a wonderful way to eat seafood. When it's great, it's wonderful and they... the sangria usually goes with it.
      Warren:
      Oh, it's wonderful. Gosh, you're making me hungry again. Yeah, that sangria and paella. Alita: Okay, I'll try your suggestions on that.
      Warren:
      Okay, do that.
    • Selection 10 If you haven't tried Ethiopian... — click here
    • Selection 10 If you haven't tried Ethiopian...

      Mike:
      I don't know how authentic this is, and I haven't been to this place, but it's an Ethiopian restaurant and it's in south Boulder at Eldorado Springs Road on 92: Ras Kassa's.
      Warren:
      It's called Ras Kassa's. Right.
      Mike:
      Every time I drive by there it smells delectable.
      Warren:
      Have you been in there?
      Mike:
      No, I haven't. But I've heard so many good things about it. Have you?
      Warren:
      Yeah, let me tell you what it's all about. Of all the cuisines of the world, I think Ethiopian's one of my absolute favorites. Ethiopian food is...there's a lot of beef, a lot of lamb, chicken, many vegetarian dishes...
      Mike:
      ...a lot of curry...
      Warren:
      It's not really curry.
      Mike:
      Oh.
      Warren:
      Curry is a misnomer anyway, because curry can be any combination of spices. There are many different curries in the world. But what it is is it's a very highly seasoned food. And when you order it, they bring them out in little dishes, about, oh maybe 4 inches across, and you'll get a series of these dishes. The more people you have at an Ethiopian restaurant, the more fun you'll have. And then they bring out this bread that is called "injera," and it's kind of like a thick spongy pancake almost; it's a flat bread, but it's like a yeast bread—it's got a lot of bubbles in it, okay. And they lay that out on a plate, and then you pour this other food over it. And then you tear off bits of this bread, and you use it to scoop up the food, so you're eating with your hands. Kids love this kind of scuff.
      Mike:
      Sounds like fun!
      Warren:
      Oh, it is wonderful fun. I've only introduced one or two people to Ethiopian food who didn't go crazy about it.
      Mike:
      Well, I was just concerned about that particular place.
      Warren:
      Go for it; try it. I think you'll really like it. Certainly Ethiopian food does fit into the category of ethnic cuisine, and it's a good one. If you haven't tried Ethiopian cuisine, you simply must. If you're into good food at all, it's great.
    • Selection 11 If you've not had Moroccan food... — click here
    • Selection 11 If you've not had Moroccan food...

      Eric:
      I've seen an ad for—I believe it's the Moroccan food at a place called Mataam Fez? [mispronounced]
      Warren:
      [correcting pronunciation:] Mataam Fez, yes.
      Eric:
      Can you tell me a little bit about that?
      Warren:
      Well, that's another interesting type of cuisine. The thing about Moroccan food is again, we were discussing Ethiopian food earlier, and there is some kinship there. And this is another type of food that is eaten with the hands, using bread as a utensil to pick it up. And there's a lot of lamb in the Moroccan diet, lamb, chicken, rabbit, and it's prepared in a different fashion than you're used to. A lot of olives, lemon, that type of condiment around the dish. Because it's eaten with the hands, it's usually pretty well cooked. It kind of falls apart.
      And when you go to an Ethiopian restaurant...not Ethiopian; when you go to a Moroccan restaurant, they usually—you sit on the floor or on low pillows around very low tables. And you cross your legs, and when you go to get up, you discover just how old you are anymore! But they put like a bath towel on your lap, and then they...they begin the meal with a ceremonial washing of the hands, they have a thing called a "tass," and you hold your hands out over a basin, and they pour water, and you wash your hands, because you're going to be eating with your hands. And then you enjoy the meal, and then when the meal is over, they come around and once again wash your hands in this little ceremonial thing. A lot of the Moroccan restaurants including the Mataam Fez have belly dancers and entertainment of that nature, so it's quite an experience. If you've not had Moroccan food, I would suggest that the Mataam Fez is a good place to discover it.
      Eric:
      Okay, great.
      Warren:
      You bet. Bye.
  • Chapter 3 What Do You Recommend?
    • Selection 12 Russian cuisine — click here
    • Selection 12 Russian cuisine

      Warren:
      I don't know if you've ever had Russian cuisine or not, but if you've not, and you would like to try it, check out a little restaurant called the Café Tamara, which is located over on East 8th Avenue just east of Colorado Boulevard. Isaak and Tamara are from Russia, and they have quite a few really interesting Russian dishes on the menu. But that's in addition to their regular menu, which is an American menu and features all kinds of seafood and chicken and beef dishes; plus, every night of the week they also have a variety of dishes from a selected European country, such as Yugoslavia on Monday night, Poland on Tuesday night, Wednesday, they go Italian, Thursday, it's Hungarian, Friday, it's French, and Saturday, it's German.
      And so they have all of that; plus, they do breakfast, they do lunch, they do brunch on Sunday, and a very quaint little setting, and I guarantee if you can't find something on the menu to like at the Cafe Tamara, you're not trying. These folks are just absolutely delightful. The food is very inexpensive; I'm talking like sub-ten dollars. It's not a fancy "Cliff Young's" type restaurant. But it's a good restaurant, and it's the kind of place you can go to three, four nights a week and still not break the budget. So when you're looking for something really different, exciting, fun, check out the Café Tamara located on east Eighth Avenue, just east of Colorado Boulevard. Phone number 322-9343. Café Tamara.
    • Selection 13 Italian cuisine — click here
    • Selection 13 Italian cuisine

      Underlined words refer to the exercise, "Keys to better comprehension: recognize vocabulary in context."
      Jim:
      I just wanted to let you and your listeners know about a pleasurable experience that I had recently at the Olive Oil on Parker Road.
      Warren:
      Sure.
      Jim:
      And it's kind of in a...if you're not familiar with this part of town, it's kind of a Bermuda Triangle. I live near that area, and I tried it out, and I had some of the best northern Italian food I've ever had.
      Warren:
      I agree.
      Jim:
      I've eaten a lot of Italian food because I moved here a couple of years ago from Seattle, and Seattle is big into Italian food.
      Warren:
      Yes, it is.
      Jim:
      So I've had a little bit to compare it to. But the best service I've ever had: very, very attentive, and excellent appetizers—sauteed calamari; I had a salmon with smoked mussels and sauce over pasta; excellent bread with a dipping sauce, and I just can't go on enough about it. It's really, really a pleasurable experience for me.
      Warren:
      Well, I've commented before on the Olive Oil and the fact that this is, I believe, the third ownership there in the last two or three years, and it is absolutely the best it has ever been.
      Jim:
      Yes, I agree. I met the owner, Amir, and his brother is the chef, who is also an owner of it. And those people, just, y'know, they just bend over backwards to take care of you, anything that you want.
      Warren:
      It's interesting too that they are from Afghanistan.
      Jim:
      They are Afghans...
      Warren:
      Yeah, they are not Italian at all, and yet they've got one of the best Italian restaurants in Denver.
    • Selection 14 Vietnamese cuisine — click here
    • Selection 14 Vietnamese cuisine

      Wendy:
      I had to call you. I felt compelled to call you about my favorite restaurant...
      Warren:
      Okay.
      Wendy:
      ...and that is the Oriental Plate.
      Warren:
      ...downtown, 15th and California.
      Wendy:
      Yes. This is wonderful. Well, I guess when I was living down there, I stumbled upon it. But this is food that will give you pleasure chills. I mean, it's really good Vietnamese and Chinese, I think.
      Warren:
      Yes, it is both Vietnamese and Chinese.
      Wendy:
      I always eat the Vietnamese though 'cause I love it. But the Dungeness Crab, have you tried that?
      Warren:
      Well, I was gonna ask you if you'd had his crab.
      Wendy:
      Oh yes! Last night, it was wonderful!
      Warren:
      Yes, that crab is out of sight. Good.
      Wendy:
      Oh, yeah.
      Warren:
      It's not the cheapest dish on any Chinese restaurant menu.
      Wendy:
      ...but you know, it's not that bad! Really, it's not excessive at all.
      Warren:
      Considering what you get...
      Wendy:
      Oh, yes!
      Warren:
      ...which is the entire dungeness crab, in just a superb...it's kind of semi-spicy...
      Wendy:
      With a little bit of ginger in there, I think...
      Warren:
      The best part is when you're all done eating the crab, you can sit there and lick your fingers.
      Wendy:
      We've tried the Black Bean Fish, and that was...I think that's delicious down there, and (excuse me) the Grilled Pork, which is one of my favorites. And you can kind of make it — it's sort of like a Vietnamese burrito, sort of...
      Warren:
      Uh-huh.
      Wendy:
      ...y'know, with all the vegetables and...! hope I'm not offending anybody by saying that.
      Warren:
      No, is that like Moo Shu Pork?
      Wendy:
      Well, it's a grilled pork, or 1 believe you can get grilled chicken, and then they have just different kinds of vegetables you put in the rice paper. And then you roll it all up. It has... there's lettuce, and some sprouts, and carrots, and let's see, what else? Gee... and then the grilled pork and the fine noodles.
      Warren:
      Right, so that's the real thin, the very fragile rice wrapper you put that in.
      Wendy:
      Right.
      Warren:
      Yeah, that's Vietnamese, and that is very, very good.
      Wendy:
      Oh, it's just...this restaurant is fabulous, and that's my favorite place for dinner.
      Warren:
      Okay. Wendy, thanks for calling.
      Wendy:
      You betcha!
    • Selection 15 Salsa — click here
    • Selection 15 Salsa

      Boyd:
      Tortilla Flats...they have good green chili, and they have a good salsa, probably the best original—(well) I would call it the "tomato salsa"—that I've ever tasted is at Tortilla Flats.
      Warren:
      I think you can tell a lot about a Mexican restaurant by the salsa that arrives at the table, which is usually the first thing you get at a Mexican restaurant.
      Boyd:
      Yeah, its not a paste; it's... just like it's a blended-type, tomato-type sauce; and it's very, very good.
      Warren:
      I appreciate your calling.
    • Selection 16 Arabian cuisine — click here
    • Selection 16 Arabian cuisine

      Lisa:
      Hi, Warren, how are you?
      Warren:
      Doing great.
      Lisa:
      Great. I heard you talking earlier with someone about Arabian restaurants?
      Warren:
      Right.
      Lisa:
      And...I know a few like Lebanese restaurants, she was speaking about Cedars restaurant.
      Warren:
      Right.
      Lisa:
      And...there is another restaurant that I've been to a little while back and it is called The Damascus Restaurant and it's like—they specialize like in Syrian-type foods.
      Warren:
      Right.
      Lisa:
      And...they have like...kabobs, and they have like different types of salads and things like that, and it's really wonderful.
      Warren:
      Yeah.
      Lisa:
      I'm not exactly sure of the location. I know it's like around Colorado Boulevard and Evans, but like the street number, I don't know where it is.
      Warren:
      And I don't know either; I haven't been there, but I know it's right in the vicinity of Colorado and Evans...
      Lisa:
      Right.
      Warren:
      ...and it is called The Damascus. The food from that part of the world, when she said Arabian food, all that food has certain similarities from the Middle East, and maybe that's what she meant when she said Arabian. But, I think that food is wonderful; it's one of my favorites. What do you enjoy at the Damascus?
      Lisa:
      Well, they serve a lot of lamb, which I'm a big lamb lover. And they have like lamb kabobs, and they have a lot of lamb dishes...I think that's probably my favorite for like those "lamb lovers" out there.
      Warren:
      There are also at a lot of Mid-Eastern restaurants, you will find many vegetarian dishes as well. And for those people who...
      Lisa:
      Yeah, I went in just a while back and I had a look at the menu, and they have a lot of like dishes that don't have meat, and it's pretty good.
      Warren:
      Yeah. It's nice if you're a vegetarian. It's good to know that those middle Eastern restaurants serve a variety of food, and it's not boring salads or anything. This is really intriguing food, interestingly spiced, some of it very delicate, some of it will wake you up, but it's all good food.
      Lisa:
      Right.
      Warren:
      Okay.
      Lisa:
      Then just one more thing: to top it off, they have like the Arabic coffee, I guess it's like Turkish coffee or something?
      Warren:
      Yeah.
      Lisa:
      ...and like at the end of the meal, they offer like a cup of coffee, and it's kind of a nice touch. It was really good.
      Warren:
      It's good, but it's strong.
      Lisa:
      Yeah, it's a lot stronger.
      Warren:
      Yeah.
      Lisa:
      But it was great.
      Warren:
      That stuff will put hair on your tongue if you're not careful. Thanks for calling.
      Lisa:
      Alright, bye-bye.
      Warren:
      Alright, talking about Middle-Eastern food, and Arabian coffee, or Turkish coffee, Greek coffee, it's all pretty much the same; really strong coffee and you drink about three-quarters of the way down, and then you run into the grounds at the bottom. Boy, they are there; it's good stuff though, if you've never had that kind of coffee. The restaurant she's talking about is called Damascus, and it's located on South Colorado Boulevard right in the vicinity of Evans.

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• 고객의 사용에 의해 상품 등의 가치가 현저히 감소한 경우
• 모든 교재의 Teacher's book 및 Answer Key
• 단기간에 필독 가능한 Readers, Chapter Book, Story Book
• 교사용 Reference Book 및 Activity Book
반품/교환 비용 고객의 변심 혹은 구매착오일 경우 반송료 고객 부담
소비자 피해보상
환불지연에 따른 배상
• 상품의 불량에 의한 반품, 교환, A/S, 환불, 품질보증 및 피해보상 등에 관한 사항은 소비자분쟁해결기준 (공정거래위원회 고시)에 준하여 처리됨
• 대금 환불 및 환불 지연에 따른 배상금 지급 조건, 절차 등은 전자상거래 등에서의 소비자 보호에 관한 법률에 따라 처리함



 
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