首页
登录
职称英语
(1) When I was visiting Shanghai, I learned to avoid a certain alley on my w
(1) When I was visiting Shanghai, I learned to avoid a certain alley on my w
游客
2023-10-22
27
管理
问题
(1) When I was visiting Shanghai, I learned to avoid a certain alley on my walk to the underground system. It always smelled incredibly, almost unbelievably bad -like there was an open sewer on the sidewalk. But I could never see any evidence of the smell’s source. And then one day, I realized where it was coming from. It was the scent of the bustling snack shop at the alley’s entrance. Their specialty: chou doufu, tofu fermented for months in a slurry of meat, vegetables, and sour milk.
(2) For many Westerners like me, it’s hard to believe you could get the stuff anywhere near your mouth without gagging. But the shop had a long, long line. And I’ve since learned that many Chinese people have the same feeling of disgust when they consider the habit of eating cheese.
(3) Though eating dairy is becoming more widespread in China these days, letting milk go bad and then adding salt and extra bacteria into the mix still sounds pathological. Even very mild cheeses like cheddar or jack cheese are considered basically inedible, it seems - melting them on bread can help, but they rank very low on the taste totem pole, my Chinese friends tell me.
(4) Such strong differences of opinion about what’s delicious and what’s disgusting pop up whenever you begin to compare the way different cultures eat. Is Vegemite something you look forward to spreading on your toast in the morning? Or is it a salty, bitter mess that "tastes like someone tried to make food and failed horribly", as one American child reported?
(5) In a sense, these contrasts shouldn’t be that surprising: we learn from those around us what’s worth eating and what should be avoided, and those categories vary between regions. But somehow, the reminder that taste is so very relative, and so very learned, never fails to shock.
(6) Sometimes cultural variations do describe a wholly different mode of understanding what makes food good.
(7) In trying to characterize the broad differences between cultures’ palates, nutritionists refer to sets of tastes that they rely on - the spices and flavorings that feel like home. The combination of tomato, garlic, and olive oil feels distinctively Italian, and a dish with dried shrimp, chilli peppers, ginger, and palm oil feels Brazilian. For Germans, it’s dill, sour cream, mustard, vinegar and black pepper. Chinese: soy sauce, rice wine, and ginger. Those tastes seem to describe a safe zone for eating.
(8) Chinese tourists in Australia, surveyed on their meal preferences, remarked that eating non-Chinese food was often unsatisfying. "I hope I can have soy sauce," remarked one study participant. "Then, even if I can’t stand the food, I can add some soy sauce to go with the rice." When foreign ingredients were cooked in a Chinese style, they felt better.
(9) As light-hearted as comparing tastes across cultures can be, there is more at stake than entertainment. Finding that what someone else consumes with abandon you cannot even bring to pass your lips can open a kind of void between you. "The difference between the realms of edible and palatable is perhaps most clearly seen in how we use them to evaluate other eaters," writes food folklorist Lucy Long in her book Culinary? Tourism. "The eater of not-edible is perceived as strange, perhaps dangerous, definitely not one of us, whereas the eater of the unpalatable is seen as having different tastes."
(10) Perhaps that void can be bridged if we confront the fact that a lot of what we hold dear is not particularly natural. For instance, the current thinking is that bitter taste receptors evolved to warn us off bitter things, which can be poisonous. New babies have an immediate negative response to bitter tastes, a far cry from their response to sweet things. And yet, many people have learned to drink coffee every day, and dark chocolate’s a favorite for gourmets. [br] What is the author’s attitude towards variations in tastes across cultures?
选项
A、Perplexed.
B、Open-minded.
C、Indifferent.
D、Stubborn.
答案
B
解析
态度题。通篇来看. 作者几次对比了不同文化人群养成的不同口味,言语中充满了理解的态度,没有褒贬。选项A(困惑的)、C(不在乎的)和D(倔强的)都不符合。
转载请注明原文地址:https://tihaiku.com/zcyy/3120286.html
相关试题推荐
_______dullhemaybe,heiscertainlyaverysuccessfultopexecutive.A、Althou
HehadgonetoShanghai,______tovisitafriendwhoisill.A、formallyB、formerl
Shanghai’sthousandsoftelephone_______mayberevampedtoprovidemobile-phon
A.fightingB.subjectsC.certainlyD.questionE.resultinF.further
A.fightingB.subjectsC.certainlyD.questionE.resultinF.further
A.fightingB.subjectsC.certainlyD.questionE.resultinF.further
A.fightingB.subjectsC.certainlyD.questionE.resultinF.further
A.fightingB.subjectsC.certainlyD.questionE.resultinF.further
A.fightingB.subjectsC.certainlyD.questionE.resultinF.further
A.fightingB.subjectsC.certainlyD.questionE.resultinF.further
随机试题
[originaltext]Today,I’mgoingtotalkaboutthehealthproblemsrelatedto
Afterintensiveresearch,scientistshaveconcludedthatpoliticianslie.
There______morethanonecausecontributingtotheaccident.A、wereB、wasC、beD、
A.无穷型间断点 B.可去间断点 C.连续点 D.振荡间断点
常用的I/O控制方式有程序直接控制方式、中断方式、DMA方式、通道控制方式
某同学统计学考试成绩为80分,应将其计入()。A.成绩为80分以下人数中 B
药物氯化物检查中所用的酸是A.稀硫酸B.稀硝酸C.稀盐酸D.稀醋酸E.稀磷酸
小王是某商品流通企业的配送员工,他的薪酬计量更适合采用()工资的形式。A:计件
1992年,在澳大利亚昆士兰州的天阁露玛(Tangalooma),人们开始将鱼
某日上午9时,某企业的工地现场一台履带式起重机司机甲发动起重机主机准备进行施工操
最新回复
(
0
)