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  3. [img]2018m11s/ct_eyyjsaz2017j_eyyjsaread_0102_201809[/img] Indian food is wel

[img]2018m11s/ct_eyyjsaz2017j_eyyjsaread_0102_201809[/img] Indian food is wel

游客2023-10-12  63
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   Indian food is well-known for being spicy. It always uses spices, sometimes just one spice to cook a potato dish and sometimes up to fifteen spices to compose an elaborate dish. But it is not always hot. Chili peppers were introduced into Asia by the Portuguese in the sixteenth century. Until that time the typical pungent Indian spices were mustard seeds and black peppercorns. Sometimes the spices are used whole, at other times they are ground and mixed with water or vinegar to make a paste. Each of these techniques draws out a completely different flavour from the spice. But India also gains variety from the huge number of regional cuisines which have been adapted to local culinary traditions. Religious groups within each region of India have modified these regional cuisines to suit their own restrictions. There was also the influence of the Moghuls who came to India by way of Persia and introduced the delicate pilau and meats cooked with yoghurt and fried onions.
   When Vienna became a great capital city in the seventeenth century, Austrian cooking developed into an art. This was when the famous Viennese pastry began to be made. Food and ideas for cooking were imported from all over the continent: sour cream from the Slavs, paprika from Hungary, noodle dishes from Italy. Although some of the famous cakes and pastries are so extravagant they can only be used for special occasions, other dishes are highly economical. The meat dishes, for example, evolved because the Austrians were loath to kill bulls. They felt it wasteful to keep them and feed them while they grew up but did no useful work. Therefore, they kept only the cows which were killed when they were old and tough, and so the Austrians have a number of dishes which make use of scraggy meat. The many veal dishes, at which the Viennese are good, grew from the fact that so many baby bulls were killed.
   Swedish cooking was in the past restricted by its climate which limited the supply of fresh food to a few months of the year. Meals tended to be monotonous and salted fish or meat and potatoes were served most of the time. But things are very different today with Swedish smorgasbord popular all over the world. The word actually means sandwich table, but in reality, there is a great variety of cold dishes to choose from. Swedish cooking developed in the eighteenth century under French influence. However, old traditions persist. On Christmas Day, ham is always served. At that time, on Christmas Eve a plate of porridge may be put in the attic or cellar for the little gnomes who are believed to live in the house. The porridge is to thank the gnomes for their help during the past year and ensure their help in the next.
   Poles have always taken an intelligent and lively interest in good food and the large farming population has had a Slavonic gusto in producing original and tasty dishes from the simplest and cheapest ingredients. Soups play an important part in the diet of a Polish family. They have adopted the Russian borscht and transformed it into their own national soup. The basis of borscht is beetroot but no one should be misguided enough to think that it is a weak concoction. It is not only wholesome and nourishing, but has fragrance and colour to make it attractive. All Polish cakes and pastries are delightful but among the best are the cheese pastries. For a summer dish of salad, or for picnics, the Polish way of making a cream cheese spread—mixing cream with cottage cheese together with chopped radishes and cucumber and chives—is slightly unusual, and very pleasant. ’
Questions 56 to 60
Fill in the blanks below with information from the passage, using no more than three words for each blank.
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选项
答案 climate
解析 (文章第三段提到“Swedish cooking was in the past restricted by its climate which limited the supply of fresh food to a few months of the year．”由此可知过去的瑞典烹饪受气候的限制很大。因此该空填入climate。)
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