Question

18．What did you eat for lunch today？Did you choose this dish because it was healthy，cheap or because it was just very tasty？Are you a particular eater or an adventurous diner？
I love exploring trends in food．‘Fusion cuisine'is not for everybody．My Italian grandmother would turn her nose up in disgust at the thought of tandoori pizza with mango topping but this marriage of tastes is perfectly fine in the 21st century．Chef and food writer Ching-He Huang，who presented a series of Chinese Food for the BBC，is a fan of the movement．She says："Fusion has been happening for centuries，for as long as people have travelled，but with the Internet，and global travel，the exchange of ideas makes the process much faster．"
Wolfgang Puck is seen by many as one of the chefs who made‘fusion'elegant．He got his experience in this aspect in his native Vienna and made a name for himself when he opened his own restaurant in Los Angeles in the 1970s．This European dug into Asian cuisine and became one of the first in a long line of distinguished chefs．He said in an interview with the Wall Street Journal that initially he got negative responses from traditional American-Chinese restaurant owners but he is not bitter．"I believe authenticity is about evolution，not repeating your grandmother's recipe．"he explains．"Cooking is like painting or writing a song．Just as there are only so many notes or colours．there are only so many flavours-it's how you combine them that sets you apart．"
My granny's cup of tea would be the Slow Food Movement．Founded by her countryman Carlo Petrini in the 1980s and still going strong，it seeks to preserve regional cuisine and the use of ingredients that are grown locally．Petrini wants to see farmers connected more directly with consumers．
All these trends give us food for thought．We might be wasting an exciting opportunity to wake up our taste buds when we swallow a sandwich at our desks．Tomorrow，why not find an exotic restaurant and enjoy a feast？You dress trendy so eat trendy!
28．Fusion cuisine isD．
A．a(chǎn) BBC cooking programme         
B．a(chǎn) balanced diet rich in nutrition
C．a(chǎn) new trend of global travelling        
D．a(chǎn) combination of different cooking styles
29．What do we learn about Wolfgang Puck？D
A．He knew little about Asian cuisine．
B．He owed his success to his love for painting．
C．He was well received by Europeans．
D．He was in favor of creation in cooking．
30．The Slow Food MovementA．
A．a(chǎn)ims to keep alive local cuisine   
B．is favoured by old people
C．promotes local farming          
D．is founded by Granny
31．What can be a suitable title for the text？A
A．Hungry for new              
B．Greedy for tasty
C．Love for cooking                
D．Food for thought．

Answer 1

分析 本文屬于說(shuō)明文閱讀，作者通過(guò)這篇文章主要向我們描述了21世界新興起了融合食物，雖然遭受了一些固守派保護(hù)區(qū)域美食的抵抗，但仍然受到許多人的喜歡，所有的趨勢(shì)都給我們?nèi)ニ伎紕?chuàng)造美食，因此鼓勵(lì)我們?nèi)ハ硎苄屡d的融合美食．

解答 28．D．推理判斷題．根據(jù)文章第一段"My Italian grandmother would turn her nose up in disgust at the thought of tandoori pizza with mango topping but this marriage of tastes is perfectly fine in the 21st century"我的意大利祖母厭惡芒果烤披薩這個(gè)在21世紀(jì)很美味的東西，可知Fusion cuisine 是一種不同風(fēng)格的融合菜肴；故選D．
29．D．推理判斷題．根據(jù)文章第三段"Wolfgang Puck is seen by many as one of the chefs who made‘fusion'elegant"，Wolfgang Puck是被公認(rèn)的將融合菜肴做的很優(yōu)雅的廚師之一；可知他贊成在烹飪中創(chuàng)造；故選D．
30．A．細(xì)節(jié)理解題．根據(jù)文章第四段"it seeks to preserve regional cuisine and the use of ingredients that are grown locally"，它旨在保護(hù)區(qū)域美食和使用本地種植，可知它的目的是保持地方菜；故選A．
31．A．主旨大意題．通讀全文，和最后一段"You dress trendy so eat trendy"，你打扮新潮，所以吃新潮；可知 全文都在鼓勵(lì)我們?nèi)ハ硎苄屡d的融合美食；故選A．

點(diǎn)評(píng) 考察學(xué)生的細(xì)節(jié)理解和推理判斷能力，做細(xì)節(jié)理解題時(shí)一定要找到文章中的原句，和題干進(jìn)行比較，再做出正確的選擇．在做推理判斷題不要以個(gè)人的主觀想象代替文章的事實(shí)，要根據(jù)文章事實(shí)進(jìn)行合乎邏輯的推理判斷．