2012高考英语：阅读理解课堂练学案（24）

1、2012高考英语：阅读理解课堂练学案（24） Passage Twenty-six (Sensory Evaluation of Food)   A Polish proverb claims that fish, to taste right, should three timesin water, in butter and in wine. The early efforts of the basic scientists in the food industry were directed at improving the preparation, preserva

2、tion, and distribution of safe and nutritious food. Our memories of certain foodstuffs eaten during the World War II suggest that, although these might have been safe and nutritious, they certainly did not taste right nor were they particularly appetizing in appearance or smell. This neglect of the

3、sensory appeal of foods is happily becoming a thing of the past. Bow, in the book “Principles of Sensory Evaluation of Food,” the authors hope that it will be useful to food technologists in industry and also to others engaged in research into problem of sensory evaluation of foods. An attempt has c

4、learly been make to collect every possible piece of information, which might be useful, more than one thousand five hundred references being quoted. As a result, the book seems at first sight to be an exhaustive and critically useful review of the literature. This it certainly is, but this is by no

5、means is its only achievement, for there are many suggestions for further lines of research, and the discursive passages are crisply provocative of new ideas and new ways of looking at established findings.   Of particular interest is the weight given to the psychological aspects of percep

6、tion, both objectively and subjectively. The relation between stimuli and perception is well covered, and includes a valuable discussion of the uses and disadvantages of the Weber fraction of differences. It is interesting to find that in spite of many attempts to separate and define the modalities

7、of taste, nothing better has been achieved than the familiar classification into sweet, sour salty and bitter. Nor is there as yet any clear-cut evidence of the physiological nature of the taste stimulus. With regard to smell, systems of classification are of little value because of the extraordinar

8、y sensitivity of the nose and because the response to the stimulus is so subjective. The authors suggest that a classification based on the size, shape and electronic status of the molecule involved merits further investigation, as does the theoretical proposition that weak physical binding of the s

9、timulant molecule to he receptor site is a necessary part of the mechanism of stimulation.2 / 7   Apart from taste and smell, there are many other components of perception of the sensations from food in the mouth. The basic modalities of pain, cold, warmth and touch, together with vibratio

10、n sense, discrimination and localization may all play a part, as, of course, does auditory reception of bone-conducted vibratory stimuli from the teeth when eating crisp or crunchy foods. In this connection the authors rightly point out that this type of stimulus requires much more investigation, su

11、ggesting that a start might be made by using subjects afflicted with various forms of deafness. It is well-known that extraneous noise may alter discrimination, and the attention of the authors is directed to the work of Prof. H. J. Eysenck on the “stimulus hunger” of extroverts and the “stimulus av

12、oidance” of introverts.1.      The reviewer uses a Polish proverb at the beginning of the article in order to A. introduce, in an interesting manner, the discussion of food. show the connection between food and nationality of food.C. indicate that there are various ways to prepare foo

13、d.D. impress upon the reader the food value of fish.2.      The reviewers appraisal of “Principles of Sensory Evaluation of Food” is one of A. mixed feelings.               . indifferenceC. high praise.         

14、0;        D. faint praise.3.      The writer of the article does not express the view, either directly or by implication, thatA. sharply defined classifications of taste are needed. more research should be done regarding the molecular constituency of food.C. f

15、ood values are objectively determined by an expert “smeller”.D. temperature is an important factor in the value of food.4.      The authors of the book suggest the use of deaf subject becauseA. deaf people are generally introversive. . the auditory sense is an important factor in food

16、 evaluation.C. they are more fastidious in their choice of foods.D. All types of subjects should be used.Vocabulary1.      preservation                      保鲜，保存2.      sensory appeal    &#

17、160;               感官的魅力3.      be provocative of                  脱颖而出4.      exhaustive                   &#

18、160;   详尽的，无遗漏的5.      discursive                        推论的6.      be provocative of                  引起争论/兴趣等的7.      

19、crisp                            有力的，有劲的8.      perception                       感觉，知觉，直觉9.      modality 

20、0;                       方式          modality of taste      （味）感觉到10.      discrimination                 

21、60;  鉴别力11.      localization                       地区性，定位12.      merit                            值得，有价

22、值13.      crunchy                          嘎吱作响的14.      extraneous                        外部的15.    

23、60;extrovert                         外向性格的人16.      introvert                         内项性格的人难句译注1.      althou

24、gh these might have been safe and nutritious, they certainly did not taste right nor were they particularly appetizing in appearance or smell.结构简析 in appearance or smell 应译成：色或香。参考译文 虽然这些饭菜可能是安全又有营养，但是肯定味不正，特别是在色，香上难以增进食欲。2.      This it certainly is, but this is by no means is its on

25、ly achievement, for there are many suggestions for further lines of research, and the discursive passages are crisply provocative of new ideas and new ways of looking at established findings.结构简析 复合句。This 指前一句内容：书既详细又是对有关食品学的文字做了十分有用的评论。 Be provocative of 引起争论或兴趣。参考译文 确实如此，可是这并不是书的唯一成就，因为书内有许多关于进一步研

26、究范围的建议。推论性篇章及能令人非常感兴趣的看待现存成果的新观点和新方法。3.      The relation between stimuli and perception is well covered, and includes a valuable discussion of the uses and disadvantages of the Weber fraction of differences.Weber fraction 为Ernest Heinrich Weber所著，他生于1795年，死与1878，是德国生理学家。参考译文 书中详细论及刺激

27、和感觉的关系。还包括了一篇很有价值的讨论文章：谈论威伯分数在评价差异上的缺点和实用性。写作方法和文章大意   这是一篇介绍“感官评价食品的原理“一书的序言。评者从书的读者对象，书的篇幅到内涵具体涉及片谈起，从主观到客观论证，采用例子和对比说明。第一段全面介绍，点出此书不同于过去的书。它们都把重点放在改善准备，保养和销售上。此书信息多，引证参考资料多，对今后研究有新建议； 对已有成果有新关点。第二段，从客观到主观的论述味觉，嗅觉并加以对比。第三段从众多其它感觉中，以听觉为重点论证。答案祥解1.      A. 以有趣的方式开始介绍食品讨论。文章一开始，评者就用“波兰有一谚语说，鱼，要想品味正，应游泳三次在水里游，在油里游和在酒中游。”这是国外广告式论说文经常才用的一种写作方式。目的是吸引读者，激起他们想读下去的欲望，以达到推广作用。B. 表明食品和国籍的关系。      C. 表明有各种准备食品的方法