1 . 阅读表达
Growing up in San Francisco, Grace Young used to watch her father shop daily in Chinatown for whatever he needed to make traditional Chinese meals at home. As an award-winning cookbook author, Ms. Young, now 66, has spent decades shopping the same way in New York’s Chinatown.
Ms. Young developed a passion for cooking at an early age. At 13, she started to sit in on cooking classes. After college, Ms. Young moved to New York and worked in a book-packaging company. In her 30s, she realized that while she had helped create more than 40 cookbooks, she didn’t know how to make the dishes that tasted of home. “I knew if I recorded all of my parents’ recipes, it would be a great gift that I could give my family and the next generation.” she says.
Yet what began as a recipe book became a kind of memoir. Talking about food encouraged her parents to finally open up about their past, like the fact that her father had owned a Chinatown restaurant in the 1940s. “It was really an amazing way to learn not only my family’s recipes, but also my family’s story. “she says. The Wisdom of the Chinese Kitchen (1999) launched Ms. Young’s work in preserving and sustaining Chinese culinary (烹饪的)traditions.
Ms. Young has also devoted herself to supporting the restaurants in Chinatown. Since early 2020, Ms. Young has raised money to buy meals from Chinatown restaurants and deliver them to those in need. This year, instead of cooking at home for her husband and friends, she celebrated the Chinese New Year with various dishes from local restaurants in Chinatown. “If these restaurants don’t survive, Chinese culinary traditions in our city won’t survive.” she says.
1. What is Ms. Young known as?(no more than 5 words)| A．She hates cleaning up after the meal. |
| B．Her friends don’t like the dishes she makes. |
| C．She always mixes up the ingredients. |
3 . On September 1, Hurricane Dorian hit the Bahamas. Many areas were left without power or water. As soon as the storm passed, a team of cooks and other volunteers sprang into action: They set up makeshift (临时替代的) kitchens. Leading the charge was José Andrés, who owns popular restaurants in the United States. He’s also the founder of World Central Kitchen (WCK), which cooks meals for people affected by natural disasters and other emergencies (突发事件). “We will make it to everyone who needs food,” Andrés said. At press time, WCK had served about 300,000 meals there.
WCK began its work in 2016, when Hurricane Matthew hit Haiti. It left many people without food. Usually, after an emergency, governments give out prepackaged meals, but some of the food isn’t very healthy. Andrés thought he could do better. The food served by WCK is fresh and healthy. When possible, it adds in local ingredients (原料), which suit the tastes of the area.
WCK cooks have shortcuts to cooking lots of food quickly. Andrés grew up in Spain, where cooks use massive pans (巨大的锅) to make a rice dish called paella. He realized paella pans could be used for all kinds of food. Now WCK cooks use them for everything and they can cook for 500 people at a time this way.
WCK has about 25 staff members. But much of its work is done by volunteers. Twenty thousand volunteers served almost 4 million meals after Hurricane Maria hit Puerto Rico, in 2017. Andrés said a 10-year-old girl there named Lola ran a whole part of the kitchen on her own, and he thought she was a heroine.
In Haiti, it’s common for school meals to be cooked indoors over open fires. This can be dangerous. WCK wants to help. The group has built or repaired more than 140 schools in Haiti. In many of them, it has fitted gas stoves (煤气灶) and water lines. Together, this has made schools cleaner and safer for more than 65,000 people.
1. Why did Andrés start WCK?| A．To comfort the injured people. | B．To rebuild popular restaurants. |
| C．To provide meals for those in need. | D．To teach people how to survive a natural disaster. |
| A．What WCK is. | B．How WCK started. |
| C．What WCK’s food is like. | D．Where WCK’s food is from. |
| A．Basic rules. | B．Strange suggestions. |
| C．Abilities to compete. | D．Ways of saving time. |
| A．It prefers children volunteers. | B．It brings cooks a good return. |
| C．It employs good Spanish-style cooks. | D．It depends greatly on voluntary helpers. |
| A．Clean and safe cooking. | B．Prepackaged meals. |
| C．Highly-competitive schools. | D．Professional and easy-going cooks. |
| A．Shopping. | B．Attending a party. | C．Preparing dinner. |
5 . My poor mother would be the first to tell you that having a food scientist for a daughter was not always easy.
One weekend visit home, I stood in her kitchen and surveyed her food preparation techniques.
“You know,” I said, "there's no nutrition left when you overcook the vegetables like that"
She smiled at me patiently and said, “Oh, my! It's a miracle that after all these years, my kids even survived at all!”.
Survived we did. Mom's meals were simple but well-balanced. My sisters and I grew up with a variety of food on our family table. When it came to vegetables, we ate almost everything- from green chilies to turnip greens.
On school mornings, Mom switched on our bedroom light to silently tell us it was time to get up. Then she'd rush to the kitchen to make a nourishing breakfast we'd eat before heading out of the door. I didn't understand why Mom was always so busy until I had a child myself.
Mom went back to work when I was in high school, no longer a housewife, so I was often the first one home. She LOVED it when I took the initiative to prepare a meal. One day, after I'd finished homework and taken care of the dogs and horses, I decided to try a recipe from one of Mom's cookbooks.
It wasn't a perfect meat. But when she got home and saw the table set and dinner ready, she was so happy. That was an enjoyable moment for me.
Now I understand that food is only one way we receive nutrition. We also need soul food, and my mom did a good job with that. She taught me humility, thankfulness and unconditional love.
I hope I could cook a meal for her this year, I'd even try not to overcook the vegetables.
1. What does the underlined word "that" refer to?| A．Seeing her mother was happy. | B．Being able to cook on her own. |
| C．Finishing her homework early | D．Taking care of the dogs and horses. |
| A．She doesn't care about nutrition any more. |
| B．She is grateful for her mom's teaching and love. |
| C．She thinks soul food is more important than real food. |
| D．She is sorry for criticizing her mom's cooking. |
| A．To encourage readers to cook their families a meal. |
| B．To teach readers how to cook nutritious food. |
| C．To stress the importance of having meals with our families. |
| D．To share the author's thoughts about her mom's cooking. |
6 . Growing up in Philadelphia, Lieberman started cooking with his stay-at-home dad when he was seven. His food-loving family had two kitchens, and he quickly learned what was the best way to bake his cakes. Lieberman improved his kitchen skills during a year abroad beforo college, learning from a cook in Italy and study local specialties in Gerrnany, Spain and France. At Yale, he was known for throwing dinner parties, single-handedly frying and baking while mixing drinks for dozens offriends. Just for fun, he and some friends decided to tape a show named Campus Cuisine about his cooking. Lieberman was a real college student showing his classmate how to do things like making drinks out of dining-hall fruit. That helped the show become very popular among the students. They would stop Lieberman after classes to ask for his advice on cooking. Tapes of the show were passed around, with which his name went beyond the school and finally to the Food Network.
Food Network producer Flay hopes the young cook will find a place on the network television. He says Lieberman’s charisma is key. “Food TV isn’t about food anymore.” says Flay, “It’s about your personality and finding a way to keep people’s eyeballs on your show.”
But Lieberman isn’t putting all his eggs in one basket. After taping the first season of the new show, Lieberman was back in his own small kitchen preparing sandwiches. An airline company was looking for someone to come up with a tasteful, inexpensive and easy-to-make menu to serve on its flight. Lieberman got the job.
1. We can learn from the text that Lieberman’s family______.| A．have relatives in Europe | B．love cooking at home |
| C．often hold parties | D．own a restaurant |
| A．at one of his parties | B．from his teacher |
| C．through his taped show | D．on a television program |
| A．A natural ability to attract others. | B．A way to show one’s achievement. |
| C．Lieberman’s after-class interest | D．Lieberman’s fine cooking skill |
| A．He could prepare meals in a small kitchen. |
| B．He was famous for his shows on Food TV. |
| C．He was good at using eggs to make sandwiches. |
| D．He could cook cheap, delicious and simple meals. |
| A．He is clever but lonely. | B．He is friendly and active. |
| C．He enioys traveling around. | D．He often changes his menus. |
