Have you ever tried to get your desired things at 1 a.m. in the middle of exam season? The ones that convince you to walk to Hillside in the middle of a snowstorm just for a slice of cheesecake?
Well, I have too. But instead of wanting something normal and yummy like ice cream or cookies, I’ve been longing for cauliflower. I know half of you stopped reading just now. It’s okay. Honestly, I get it. For those of you who stuck around, let’s talk vegetables.
Unlike those terrifyingly healthy food bloggers, my recent adventures in vegetables originated from an existential crisis concerning global warming. It turns out food production is one of the highest producers of the greenhouse gases that contribute to the breakdown of Earth’s ozone layer (臭氧层). And one of the simplest ways to make a difference is by eating more vegetables and less meat and cheese. So I’ve been forcing myself to eat more vegetables to convince myself that Earth can exist after 2050. And just like those terrifying food bloggers say, it has become a habit.
Now, I don’t just chow down on raw cauliflower stems for lunch. Instead, I like to dress up the vegetables, and it turns out the real trick to make them taste good is a perfect seasoning blend (调味品).
And let me tell you, I’ve become addicted to one of my own creations: olive oil, garlic salt, white pepper, and dill. The mixture is cooked at 375℉ for 20-30 minutes. This works on just about any vegetable you can roast. Plus, it’s so good it’s been proven to cause longings.
Eating responsibly is about so much more than “eating healthy.” It’s just as important to eat food you enjoy. If you crave cheesecake, eat cheesecake. If you want to opt for the more head of cauliflower, eat cauliflower.
After all, living to 2050 isn’t worth much if you aren’t happy.
【小题1】Why does the author begin to eat vegetables?A.The author always adores them. |
B.The author follows the trend. |
C.The author wants to pass the exams. |
D.The author thinks it benefits environment. |
A.The author eats raw vegetables. |
B.The author toasts vegetables. |
C.The author boils vegetables. |
D.The author dresses up to eat vegetables. |
A.He may be an artist. | B.He may be a cook. |
C.He may be a student. | D.He may be a clerk. |
A.Humorous. | B.Critical. |
C.Confused. | D.Ambiguous. |
Chengdu, the capital of Sichuan province, has an ancient rivalry with Chongqing, a city to its south-east. Residents of Chongqing accuse their Chengdu cousins of being pompous(自大的).
The two cities are among many in China with their own styles of hotpot. The stories behind these dishes reveal how different regions like to see themselves. Chongqing’s is said to highlight the ingenuity(心灵手巧) of the proletariat(工人阶级). Other places describe their hotpots as the sophisticated food of emperors. Some say theirs have military origins: warriors on the march boiling scraps in their helmets. Hotpot contents are equally diverse. To keep warm in winter, Beijingers boil fatty lamb in a berry broth.
A.A private museum in Chongqing, opened several years ago, makes the case for Chongqing-style hotpot. |
B.But Chengdu’s plans for a museum suggest that Sichuan hotpot is not only growing in popularity, but is also becoming iconic. |
C.Not all Chinese warm to hotpot. |
D.The people of Chongqing are hotheads, Chengdu dwellers shoot back |
E.Because Sichuan-style broths are the most commonly savoured in China. |
F.Mint-suffused Yunnanese hotpot reflects the province’s links with South-East Asia. |
If you are a fan of US TV series, you’ll be familiar with the morning breakfast routine: Each family member pours a mound of cereal into a bowl, adds enough milk to send it flowing over the top, before getting stuck into their sugary start to the day.
For generations, cereal has been the bedrock of the American breakfast, but it now seems to be losing some of its momentum. Sales of breakfast cereals in the US have gone stale, owing to concerns about the morning food’s lack of nutrition, as well as a rise in demand for more convenient options for those constantly in a hurry.
There’s nothing new about cereal being labeled less than nutritious and too high in calories.
But the consumer’s desire for a healthier way to start the day is now at its highest ever. Shoppers are seeking out “high protein and fiber content and natural ingredients,” the US-based research firm Mintel Group Ltd said in a report. “Consumers today believe cereal is overly processed and doesn’t contain enough nutrients.”
“Consumers are increasingly seeking products that match their personal definition of real food, and that can mean foods that are less processed and have simple labels with recognizable ingredients,” Kendall Powell, chairman of the US-based food company General Mills, said at an investors’ conference in July.
However, manufacturers and industry analysts say that if breakfast cereal makers can keep on adapting to changing consumer needs, especially among millennials, the business can grow again.
“While millennials may look at breakfast differently, they are still eating a lot of cereal, just not always for breakfast,” “According to Nielsen data, ready-to-eat cereal is in 90 percent of all households and nearly 94 percent of millennial households.
A.That means cereal is facing stiff competition from fresh fruit, yogurt, breakfast bars and drinks, and even all-day breakfast meals at McDonalds or other fast-food chains |
B.Millennials want something quick and simple in the morning, and they love variety. |
C.Another big challenge for the industry is the ever-changing pattern of breakfast eaters, with an emphasis increasingly being placed on satisfying time-squeezed lifestyles. |
D.Brand-name cereal prices jumped after the financial crisis in 2008, owing largely to the higher prices of grains and other ingredients. |
E.For this group, cereal is more than just a breakfast item, it is also a popular snack option. |
F.Critics for years have been saying that some cereals are laced with too much sugar. |
Away from home, and eating is more than just a way to keep your stomach full. It is a language all its own, and no words can say ‚”Glad to meet you…glad to be doing business with you…” quite like sharing a meal offered by your heart.
Clearly, mealtime is not the time for you to say. “ Thanks, but no thanks.” Acceptance of the host, country, and company. So, no matter how difficult it may be to swallow, swallow. Or, as one experienced traveler says, “Travel with a cast-iron stomach and eat everything everywhere.’
Often, the food offered represents proudly your host country’s proudest cooking achievement .What would America think of a French person who refused to take a bite of homemade apple pie or sizzling steak? Our discomfort comes not so much from the thing itself; it comes from our unfamiliarity with it. After all, an oyster has remarkably the same look as a sheep’s eye, and a first something you dip in butter and eat. By the way, in Saudi Arabia sheep’s eyes are a delicacy, in parts of China it’s bear’s paw soup.
Can you refuse such food without being rude? Most experienced business travelers say no, at least not before taking at least a few bites. It helps, though, to slice any item very thin. This way, you minimize the texture—gristly(软骨的),slimy(粘滑的)and so on---and the reminder of where it came from. Or, “Swallow it quickly.” as one traveler recommends, “I still can’t tell you what sheep’s eyeballs taste like.” As for dealing with taste, the old line that “it tastes just like chicken” is often thankfully true. Even when “it” is really rat or snake.
Another useful piece of advice is not knowing what you are eating. What’s for dinner? Don’t ask. Avoid glancing into the kitchen or looking at English-language menus. Your host will be pleased that you are eating the food he offers, and who knows? Maybe it really is the chicken in that soup.
【小题1】Who is the passage most probably written for?A.Those who are going to have trip abroad. |
B.Those who want to cook food from another country |
C.Those who are going to teach people from different countries |
D.Those who want to take part in an international cooking contest |
A.equipped with iron devices | B.never failing you |
C.sensitive to various tastes | D.not allergic to iron |
A.Cutting it into small pieces | B.Swallowing it without hesitation |
C.Avoid figuring out what it is | D.Pleasing the host while eating |
A.Chicken is a delicacy for everyone. | B.“It tastes like chicken” may help. |
C.When in Rome, do as the Romans do. | D.Eating various things can keep you fit. |
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