In the 1760s, Mathurin Roze opened a series of shops that boasted(享有）a special meat soup called consomme. Although the main attraction was the soup, Roze's chain shops also set a new standard for dining out, which helped to establish Roze as the inventor of the modern restaurant.
Today, scholars have generated large amounts of instructive research about restaurants. Take visual hints that influence what we eat: diners served themselves about 20 percent more pasta(意大利面食）when their plates matched their food. When a dark-colored cake was served on a black plate rather than a white one, customers recognized it as sweeter and more tasty.
Lighting matters, too. When Berlin restaurant customers ate in darkness, they couldn't tell how much they'd had: those given extra-large shares ate more than everyone else, but were none the wiser—they didn’t feel fuller, and they were just as ready for dessert.
Time is money, but that principle means different things for different types of restaurants. Unlike fast-food places. fine dining shops prefer customers to stay longer and spend. One way to encourage customers to stay and order that extra round: put on some Mozart(莫扎特）.When classical, rather than pop, music was playing, diners spent more. Fast music hurried diners out.
Particular scents also have an effect: diners who got the scent of lavender(薰衣草）stayed longer and spent more than those who smelled lemon, or no scent.
Meanwhile, things that you might expect to discourage spending—"bad" tables, crowding. high prices — don't necessarily. Diners at bad tables — next to the kitchen door, say — spent nearly as much as others but soon fled. It can be concluded that restaurant keepers need not "be overly concerned about ‘bad' tables," given that they're profitable. As for crowds, a Hong Kong study found that they increased a restaurant's reputation, suggesting great food at fair prices. And doubling a buffet's price led customers to say that its pizza was 11 percent tastier.
1. The underlined phrase "none the wiser" in paragraph 3 most probably implies that the customers were .| A．not aware of eating more than usual |
| B．not willing to share food with others |
| C．not conscious of the food quality |
| D．not fond of the food provided |
| A．playing classical music. |
| B．Introducing lemon scent. |
| C．Making the light brighter, |
| D．Using plates of larger size. |
| A．Tips to attract more customers. |
| B．Problems restaurants are faced with. |
| C．Ways to improve restaurants' reputation. |
| D．Common misunderstandings about restaurants. |
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【推荐1】Look into the future of what we eat, and you'll start wondering what could happen to our meals. As the world's population surpasses nine billion, our food needs will grow by 50 percent. How do we meet them without clearing more forests or expanding industrial agriculture, one of the most significant contributors to climate change? How do we keep our soil healthy, so that crops can grow well?
These questions are challenging. "But one thing is clear," says food journalist Lin Yee Yuan. "To feed nine billion people," she warns, "we're going to need all hands to the pump."
Many of those hands likely will be trying to find new ways to produce protein as the environmental stress of animal production becomes increasingly great. Animal production represents about one-seventh of all human-made greenhouse gas emissions. Beef produced in concentrated feeding operations typically requires nearly eight times the water and 160 times the land per calorie as vegetables and grain. No wonder United Nations officials have been urging everyone to eat less beef—and new food companies are taking it seriously.
Among them is the producer of the Beyond Burger, a patty with beefy coloring and protein from plants that is already available throughout the United States in about 10,000 grocery stores and many restaurants.
Other solutions take inspiration from nature. By the early 2000s, staff at the Land Institute were selectively breeding a grain to create a variety with better production, seed size, and disease resistance.
Today the result, called Kernza, is growing on 500 acres in the United States. A variety of food producers are readying it for market—including Bien Cuit, a high-end bakery in New York, which has made bread with it, and Hopworks Urban Brewery in Oregon, which sells a Kernza beer. "Whatever our meals may be like in 50 years, climate change will require us to make better use of what we already have," says global food expert Raj Patel. "The 21st century is teaching us that things once thought to be weeds and pests could turn out to be food."
1. What do the questions in the first paragraph focus on?| A．Climate change. | B．Global feeding. | C．Future diet. | D．Increasing population. |
| A．To stress the benefits of meat-free food. | B．To introduce food companies' dilemma. |
| C．To explain the success of plant-based burgers. | D．To show an environment-friendly meat alternative. |
| A．It is losing its market. | B．It has obvious drawbacks. |
| C．It is the solution to saving the world. | D．It has found its way into food products. |
| A．We need to widen our food sources. | B．We will run out of ideas in 50 years. |
| C．Everything will be tough in the 2lst century. | D．Everyone should make an effort to save food. |
【推荐2】What do you order when you go to a Chinese restaurant? Do you start with an appetizer of fried dumplings and then move onto General Tso's chicken?
Tofu is made from soybeans（黄豆）.There are different types of tofu, from soft creamy silken tofu to pressed extra firm tofu. The difference is the amount of water in them. The longer the tofu is pressed, the more water is squeezed out and the tofu becomes denser（更密实）and chewier.
However, there isn't much documentation of tofu production in the United States.
In 1917, as part of an effort to develop new sources of protein for American soldiers during World War I, the United States Department of Agriculture sent Chinese-born doctor Yamei Kin a dietitian well-known for promoting tofu as an nutritious meat alternative, to China to study soybeans
It wasn't until the 1970's that tofu started to become better known, during a wave of interest in vegetarianism（素食主义），natural food, and less wasteful food sources.
| A．Americans are not big consumers of tofu. |
| B．Let's take a look at tofu and its history in the United States. |
| C．Or do you start with deep-fried tofu and then choose Ma Po tofu instead? |
| D．Today, you can buy different types of tofu in many American supermarkets. |
| E．Despite the government's efforts, interest among the American public never picked up. |
| F．One of the earliest references to tofu by an American is in a letter by Benjamin Franklin. |
| G．It is likely that by the early 1900's, cities with large Asian populations had small tofu shops. |
【推荐3】The next time you make yourself a hot cup of tea or coffee, you might want to let it cool down a bit before drinking. Researchers say letting your hot drinks cool off could help you avoid some kinds of cancer.
In fact, the United Nations’ cancer research agency decides to list hot drinks with lead, gasoline and exhaust fumes as “possibly carcinogenic (致癌的)”. In other words, each one could cause cancer.
Researchers at the International Agency for Research on Cancer found evidence that drinks at temperatures above 65 degrees Celsius, when swallowed, can cause cancer of the esophagus (食道).
The researchers examined findings from other studies where tea and coffee were often served at 70 degrees Celsius or above. Those studies were completed in China and South America. In developed countries, health experts have linked esophageal cancer to smoking and alcoholic drinks.
However, this form of cancer is more common in areas where people have drinks at very high temperatures.
In Europe and the United States, many people drink coffee and tea at temperatures around 60 degrees Celsius. And they often add milk which lowers the temperature considerably. However, tea drinkers in South America often enjoy their beverages at closer to 70 degrees Celsius.
In 1991, the World Health Organization listed coffee as “possibly carcinogenic”. WHO officials have since changed their position on that listing. They now suggest that the temperature of your hot drink is a greater risk factor than the actual drink itself.
Christopher Wild is the director of the IARC. He said that the results suggest that drinking very hot beverages is one probable cause of esophageal cancer and that it is the temperature, rather than the drinks themselves, that appears to be responsible.
1. Who most probably suffers from cancer of the esophagus?| A．A girl who likes cold milk. | B．A man who drinks very hot tea. |
| C．A woman who likes coffee. | D．A man who works at IARC. |
| A．Because people don’t like coffee any longer. |
| B．Because people drink coffee at 60 degrees Celsius. |
| C．Because coffee has nothing to do with cancers. |
| D．Because temperature is more dangerous than coffee itself. |
| A．By studying examples. | B．By starting arguments. |
| C．By providing research results. | D．By showing backgrounds. |
| A．Hot Drinks Linked to Cancer | B．Reduce Having Hot Drinks |
| C．Danger of Drinking Hot Drinks | D．Healthy Drinks |
【推荐1】Earlier this summer, Carol LeResche got the phone call she’d been waiting for. A tourist was picking zucchini (西葫芦) at Thorne Rider Park. “It’s exactly what we hoped would happen when we put in the food forest,” explained LeResche, the park’s food forest founder. In May, he received a $ 3,500 fund. The money was to help turn a former park into an edible (可食用的) landscape. It’s a place where all of the fruits, vegetables and nuts are free for the taking.
Unlike some parks with strict “no picking” policies, food forests are designed to provide colorful crops. People are encouraged to harvest them. “We think it’s important to put public food in public spaces,” she said. The desire to know more about where our food comes from is one of the reasons there is a real trend toward agriculture into neighborhoods and communities. There, people can participate in tours and classes or relax among the fruit trees. Food forests provide different kinds of fresh produce more than we can buy.
Food forests are based on a model valuing sustainable and mostly self-sufficient agricultural production. The food forest model requires less chemical fertilizer and less labor than traditional agriculture. An edible forest is designed to develop without pesticides or weeding.
Since the concept is relatively new, and it takes at least three years for fruit and nut trees and berry bushes to start producing meaningful amounts of fresh food, it’s hard to know whether food forests will have an impact on food deserts. Volunteer-driven projects can fall apart if the group loses interest. Lack of funding can also be problematic. Pests also are an often-cited concern.
After all and above all, LeResche explained, food forests are about a lot more than food. “We also want to provide a gathering space that is productive and beautiful where people can develop a relationship with each other and get connected.”
1. Compared with common food bought, what is special about the food in edible forests?| A．It tastes better. | B．It has more varieties. |
| C．It has funny appearances. | D．It’s produced free of fertilizer. |
| A．Food forests may disappear soon. |
| B．Food forests have a long way to go. |
| C．Food forests waste lots of natural resources. |
| D．Food forests seem imaginary and impossible. |
| A．A way to relax and entertain. | B．A way to solve food shortage. |
| C．A way to be thankful for nature. | D．A way to meet and make friends. |
| A．To call help. | B．To raise money. |
| C．To compare and argue. | D．To inform and introduce. |
【推荐2】Fashions have a lot of rules. Most of them, however, are just wrong. But there’s one rule that goes beyond tradition and into the field of scientific study of the brain: Black garments are slimming. It all comes down to how your visual system processes the light. The below holes in each square are the same in size, yet the white hole looks bigger than the black hole.
In the 1500s, Galileo Galilei noticed that some of the planets looked larger when viewed with the naked eye (肉眼) than they did when viewed through a telescope, making the white light of Venus (金星) appear eight to ten times larger than Jupiter (木星) in the night sky. He knew something strange must be going on with his vision to cause this illusion, but he wasn’t sure what it was. Luckily, scientists never stopped wondering, and in 2014, they figured it out.
Our visual system operates via two main channels: “on” neurons (神经元) that are sensitive to light things and “off” neurons that are sensitive to dark things. When it came to the dark “off” neurons, the researchers found that they responded predictably to dark shapes on a light background — the greater the contrast between the two, the more active these neurons were. But the light “on” neurons behaved unpredictably. Even with the same amount of contrast, light objects on a dark background caused a greater response in these neurons.
This makes some sense, evolutionarily speaking. In the dark of night, you’d want to be able to take in every bit of light you can get, so a visual system that enlarges light objects on a dark background could be very useful. However, it’s not that hard to see dark objects in the light of day. It has some effects in the colors of your clothes and in the appearance of the planets — the brighter appearance of Venus in the night sky makes it look bigger than the darker Jupiter.
1. What did Galileo Galilei believe according to Paragraph 2?| A．The neurons led to the difference. |
| B．There was something wrong with his telescope. |
| C．The difference was caused by his visual illusion. |
| D．Things were bigger when seen through telescopes. |
| A．They are sensitive to light objects. |
| B．Their behavior can’t be predicted. |
| C．They behave differently from person to person. |
| D．Their activeness improves with the contrast of colors. |
| A．It makes people feel puzzled. |
| B．It brings great harm to people. |
| C．It is more common among youths. |
| D．It is beneficial to people’s evolution. |
| A．Why we look thinner when in black. |
| B．What visual illusions bring to people. |
| C．How we are affected by the fashion rules. |
| D．Whether people’s visual system is different. |
【推荐3】In 2009, Marina Ross, a psychologist at the UK's University of Portsmouth, conducted experiments in which she tickled（使发痒）monkeys. The monkeys responded by laughing.
Ross, who studies laughter, suggests we get our ability to laugh from humans and monkeys’ common ancestors, which lived 10 to 16 million years ago.
Now her latest study goes a step further, showing that monkeys display “laugh faces”—smiling with teeth bared—with or without actual laughter.
“This shows that monkeys can communicate in clearer and more versatile（多样化的）ways than we thought,” she says. “It’s similar to how people may smile silently while talking or laughing.”
Jaak Panskepp, a psychologist at Washington State University in Pullman, has found that tickled rats make happy noises. When scientists tickled the rats, they made the same sounds that they use during play. Some of the lab rats liked being tickled so much that they followed the hand that tickled them.
Since then, Panskepp and his colleagues have shown that studying play is serious business. They’ve found that the parts of rats’ brain responsible for laughter can be used to study human emotion. He’s also found seven basic emotional systems housed in the same areas of human brains.
His research has even helped fight depression in people One antidepressant（抗抑郁剂）in clinical trials, called GLYX-13, has its roots in the study of rat laughter.
“We think of rats and monkeys as smart, but intelligence isn’t a requirement for laughter,” Panksepp adds. “Maybe one should look at it the other way around, since it’s possible that play in any species can increase social intelligence.”
“So identifying other animals that laugh,” he says, “may be a matter of listening to the sounds they make while having fun.”
Who knows? One day we may discover an actual silly goose that laughs.
1. What does Ross’s latest study show?| A．Humans and monkeys have common ancestors. |
| B．Monkeys can smile like human beings. |
| C．Monkeys communicate mainly by laughing. |
| D．Monkeys like being tickled. |
| A．Scientists. | B．Monkeys. |
| C．Rats. | D．Panskepp and his colleagues. |
| A．It can improve rats’ intelligence. |
| B．It can help people overcome depression. |
| C．It can find out the smartest animals. |
| D．It can understand the cause of rat laughter. |
| A．Do Lab Rats Have Depression? |
| B．Is Intelligence a Requirement for Laughter? |
| C．Do Animals Laugh? |
| D．Is Studying Play Serious Business? |
