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题型:阅读理解-阅读单选 难度:0.65 引用次数:81 题号:17239772

Coffee grown worldwide can date back to the ancient forests of Ethiopia. There, legend says the goat herder Kaldi first discovered coffee bean after he noticed that after eating the fruits from a certain tree, his goats became so energetic that they did not want to sleep at night. Coffee trade began on the Arabian Peninsula. By the 16th century it was known in Persia, Egypt, Syria, and Turkey.

Coffee was hardly known in Europe before the 17th century. The Venetians were the first people to bring coffee into Europe. The first European coffee houses started opening in Italy around 1645. In the following 100 years, at least 3000 coffee houses were operating in England. It was the coffee houses of England that started the custom of tipping waiters and waitresses. In a short time, coffee and coffee houses spread throughout Europe. In 1822, a Frenchman Louis Bernard Rabaut invented a machine which forced the hot water through the coffee grounds using steam instead of merely letting it drip through. The first espresso machine (咖啡机) had been born.

In the coffee industry, there are two important coffee species — Arabica and Robusta. Arabica originates from the coffee trees discovered in Ethiopia. It represents about 70% of the world’s coffee production. Arabica coffees bring the highest prices on the world market. Meanwhile, these coffee trees require additional care and attention. Robusta is primarily used for instant coffees. The Robusta bean itself tends to be slightly rounder and smaller than an Arabica bean. It can produce a coffee which has a distinctive taste and about 50-60% more caffeine. The Robusta tree is more resistant to disease, which makes it easier and cheaper to grow.

To preserve coffee beans’ fresh roasted flavor as long as possible, you can store them in an air-tight container (容器) at room temperature. Coffee beans can be beautiful, but avoid clear containers which will allow light to influence thee taste of your coffee. Exposure to air is bad for your beans. If you do freeze your beans, be sure to use a truly air-tight container.

1. Where was the coffee bean first discovered?
A.In Egypt.B.In Turkey.C.In Ethiopia.D.In Saudi Arabia.
2. What do we know from paragraph 2?
A.It was the British people who brought coffee to Europe.
B.The custom of tipping came from Italian coffee houses.
C.Drinking coffee became popular before the 17th century.
D.Louis Bernard Rabaut invented the first espresso machine.
3. How is Arabica different from Robusta?
A.Arabica has a higher cost.
B.Arabica contains more caffeine.
C.Arabica beans appear smaller and rounder in size.
D.Arabica accounts for most of the world’s instant coffees.
4. What does the author intend to tell us in the last paragraph?
A.Ways to store coffee beans.B.The process of making coffee.
C.The methods of choosing coffee beans.D.The difficulty of adjusting the taste of coffee.

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【推荐1】Tea drinking was common in China for nearly one thousand years before anyone in Europe had ever heard about tea. People in Britain were much slower in finding out what tea was like, mainly because tea was very expensive. It could not be bought in shops and even those people who could afford to have it sent from Holland did so only because it was a fashionable curiosity. Some of them were not sure how to use it. They thought it was a vegetable and tried cooking the leaves. Then they served them mixed with butter and salt. They soon discovered their mistake but many people used to spread the used tea leaves on bread and give them to their children as sandwiches.
Tea remained scarce and very expensive in England until the ships of the East India Company began to bring it direct from China early in the seventeenth century. During the next few years so much tea came into the country that the price fell and many people could afford to buy it.
At the same time people on the Continent were becoming more and more fond of tea. Until then tea had been drunk without milk in it, but one day a famous French lady named Madame de Sevigne decided to see what tea tasted like when milk was added. She found it so pleasant that she would never again drink it without milk. Because she was such a great lady that her friends thought they must copy everything she did, they also drank their tea with milk in it. Slowly this habit spread until it reached England and today only very few Britons drink tea without milk.
At first, tea was usually drunk after dinner in the evening. No one ever thought of drinking tea in the afternoon until a duchess(公爵夫人)found that a cup of tea and a piece of cake at three or four o'clock stopped her getting “a sinking feeling” as she called it. She invited her friends to have this new meal with her and so, tea-time was born .
1. This passage mainly discusses           .
A.the history of tea drinking in Britain
B.how tea became a popular drink in Britain
C.how the Britons got the habit of drinking tea
D.how tea-time was born
2. Tea became a popular drink in Britain           .
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B.in the seventeenth century
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D.in the late seventeenth century
3. We may infer from the passage that the habit of drinking tea in Britain was mostly due to the influence of             .
A.a famous French lady
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C.the upper(上层的) social class
D.people in Holland
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【推荐2】You know the feeling--your ears start to warm up, your tongue goes numb (麻木的), and you start sweating and taking deep breaths. You’ve just eaten something spicy, knowing it would be painful, but you chose to do it anyway. Are humans just masochistic (自讨苦吃的), or is there something else going on?     1    .

Spicy isn’t actually a taste like salty, sweet, sour and bitter-- it’s a sensation.     2    . When we eat foods containing capsaicin (辣椒素), our bodies are tricked into thinking the temperature is actually rising. In trying to temper the burning sensation, our bodies release endorphins (内啡肽) which control pain and, at the same time, give a feeling of pleasure---like painkillers.

This is what is happening chemically, but there is also a conscious side to choosing spicy food. Dr Tamara Rosenbaum, Cognitive Neuroscientist at the National Autonomous University of Mexico, explains in an interview with the BBC that this is     3    . Furthermore, we obtain pleasure from the other ingredients chilli is generally cooked and eaten with- including fat, sugar and salt. So-like skydiving-eating, chilli is a form of thrill-seeking,     4    .

This masochistic relationship with capsaicin started in the Andes of South America, where chilli peppers originate. Humans were one of the few mammals on Earth that developed a taste for capsaicin. As archaeological evidence suggests, they started cultivating chilli peppers about six thousand years ago. Human intervention changed the chilli pepper to suit human tastes and needs--including the pepper’s colour, size and capsaicin content-helping to explain the many different types of chilli peppers now available.     5    . We eat around 57. 3 million tons of peppers globally each year, and chilli is a key ingredient in traditional dishes from Mexico to Korea. Maybe we are masochistic after all.

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E.why Chop Bell Pepper Fish Head enjoys great popularity among Hunanese
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【推荐3】These days, many people are concerned about plastic waste; however, the convenience and cost of plastic food packaging are hard to beat. But now, a growing number of inventors are trying to make edible (可食用的) packaging and tableware from foods like seaweed, milk proteins and potato starch, according to an article in Chemical & Engineering News, the weekly newsmagazine of the American Chemical Society.

Edible films, wrappers and straws have already found a specialty market and are starting to attract attention from larger food and beverage companies, according to freelance contributor Prachi Patel. At the 2019 London Marathon, the start-up company Notpla handed out sports drink, packaged in seaweed-based capsules, to thirsty runners. Although the packaging is safe to swallow, runners can choose to spit out the film. In that case, it breaks down in only 4-6 weeks. The New York-based company Loliware is making seaweed-based straws that feel like plastic for 24 hours after getting wet. Once used, they can be eaten, or they will break down in the environment within 2 months. Marriott Hotels and alcoholic-beverage firm Pernod Ricard have already started using the straws.

Although edible packaging is gaining ground, challenges remain. Some worry about the hygiene (卫生) of eating packaging that has been touched or exposed to germs during transport or while sitting on the shelf. Experts agree that edible packaging will require an outer layer, but these materials could also be made from sustainable materials, such as paper. Another obstacle is public acceptance: will people eat something that is usually thrown away? Consumers could perhaps be convinced if the packaging includes nutrients, such as vitamins or proteins, or just tastes good. And finally, improvements in heat and moisture stability need to be made before edible packaging can enjoy widespread use.

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D.Edible packaging will certainly replace plastic.
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