1 . By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins and other nutrients that enter our body.
Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene, the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohi o State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”
A number of factors decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.
Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying or serving them raw. Frying was the worst way to cook.
What cooked with the vegetables can also be important? When the vegetables were cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting on some other things that make it taste better—a little salt—can make the food taste better.
1. The writer mainly wants to tell us that ________.| A．people should eat more vegetables |
| B．the way people eat vegetables is important |
| C．eating vegetables is good for us |
| D．how much vegetables one should eat |
| A．have the eyes problems | B．have heart disease |
| C．be in need of lycopene | D．hate eating tomatoes |
| A．the place where the vegetables are grown |
| B．the way how the vegetables are stored |
| C．the way how the vegetables are prepared |
| D．the price at which the vegetable are sold |
| A．It’s better to cook vegetables with fat |
| B．the more fat in the cooking, the fewer vegetables people will eat |
| C．It’s better to cook the vegetables without salt |
| D．the fat will increase the nutrition of the vegetables |
2 . Advice for Cooking on a Tight Schedule
From my experience, there are three main reasons why people don’t cook more often: ability, money, and time.
Think ahead. I usually think cooking is a pain when I’m already hungry and there is nothing ready to eat. So think ahead of the coming week. When will you have time to cook? Do you have the right materials already?
Make your time worth it. When you do find time to cook a meal, make the most of it and save yourself time later on. Are you making one loaf of bread?
Hopefully that gives you a good start.
| A．Try new things. |
| B．Ability is easily improved. |
| C．Make three or four instead. |
| D．Understand your food better. |
| E．Cooking is a burden for many people. |
| F．Let cooking and living simply be a joy rather than a burden. |
| G．A little time planning ahead can save a lot of work later on. |
3 . What did you eat for lunch today? Did you choose this dish because it was healthy, cheap or because it was just very delicious? Are you a selective eater or an adventurous foodie?
I love exploring trends in food. Fusion cuisine is not for everybody. My Italian grandmother would turn her nose up at the thought of pizzas with mangoes topping but this marriage of tastes is perfectly fine in the 21st century. Chef and food writer Ching-He Huang, who presented a series on Chinese Food for the BBC, is a fan of fusion cuisine. She says: “Fusion has been happening for centuries, for as long as people have travelled, but with the internet and global travel, the exchange of ideas makes the process much faster.”
Wolfgang Puck is seen by many as one of the chefs who made fusion cuisine elegant. He opened his own restaurant in Los Angeles in the 1970s. This European devoted himself to Asian cuisine and became one of the first in a long line of celebrity chefs, because he adjusts the Asian cuisine to western customers’ appetites by mixing different types of flavors. He said in an interview with the Wall Street Journal that initially he got negative responses from traditional American-Chinese restaurant owners but he is not bitter.“ Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors-it’s how you combine them that distinguishes you.” he explains.
My granny’s cup of tea would be the Slow Food Movement. Founded by Carlo Petrini in the 1980s and still going strong, it seeks to preserve traditional cuisine and the use of ingredients that are grown locally. But Petrini thinks fusion cuisine is trendy.
All these trends give us food for thought. We might be wasting an exciting opportunity to wake up our taste buds (味蕾) when we scoff (狼吞虎咽) a sandwich at our desks. Tomorrow, why not find an exotic (异国风味) restaurant and enjoy a feast?
1. What does the underlined word in the second paragraph mean?| A．combination | B．wedding | C．relationship | D．divorce |
| A．People from all over the world like to travel. |
| B．People become well-educated and like to try new things. |
| C．Fusion has been happening for centuries. |
| D．The internet and global travel increase the exchange of ideas. |
| A．My granny likes drinking a cup of tea. |
| B．My granny likes pizzas with mangoes topping. |
| C．The way a chef combines different flavors is what sets him apart. |
| D．Puck is painful because of people’s negative response to his restaurant. |
| A．Fusion cuisine is becoming more and more popular. Why not have a try? |
| B．People attach great significance to Slow Food Movement. Why not call for it? |
| C．Chefs are making fusion cuisine elegant. Why not preserve traditional cuisine? |
| D．Fusion cuisine is criticized by many people. Why not avoid it? |
4 . Virtual Cooking Class
| Private 1: 1 Pasta（意大利面食）Class with Nonna Nerina $400 $-600 |  |
In this 2-hour live private one-on-one online experience, you will connect with 87-year-old Italian Nonna Nerina and her granddaughter Chiara as they walk you through a mouth-watering cooking experience of one of their favorite family recipes（食谱）in the comfort of your own home—without any other guests other than you!
Once you book this class, we will reach out to you to coordinate（协调）the best time and date that works for you, Chiara and Nonna Nerina. And a week before your class, you will receive a shopping list of ingredients（原料）to buy and a link to an Amazon storefront for any tool that you may need to cook with. Not to worry—we keep it simple, you probably already have all the things that you need in your kitchen!
You will discuss with Chiara about recipes and pasta choices, select the one that you are most excited about and then decide on all the details together for a magical experience.
Each recipe that we cook will be from our own family going back generations and we will send you some of our favorite wine pairing suggestions if you are really interested!
To become the cook you have always wanted to be, please join us every week for more classes and more fun by sending your email to NonnaLive@nonnalive.com!
1. What can we know about the private course?| A．It is held in an Italian family. |
| B．It is offering a discount at present. |
| C．It is given by Nonna Nerina alone. |
| D．It is a chance to learn magic. |
| A．Share your favorite recipe and pasta. |
| B．Invite the guests to join the class. |
| C．Get something necessary ready for it. |
| D．Do cleaning to keep your kitchen in order. |
| A．By writing an e-mail. |
| B．By making a phone call. |
| C．By visiting Chiara in person. |
| D．By leaving a message on the website. |
5 . Many of us put real effort in when we cook for others but when we are alone, we reach for the takeaway menu. Somehow it just doesn’t seem worth bothering if no one else is going to eat it.
That’s the attitude Signe Johansen wants to change and it’s the inspiration behind her new book Solo: The Joy of Cooking for One.
“Cooking for yourself is an acceptance of your self-worth, ” Signe says. “I think it’s important that you recognize your worth all the time, not just if you live alone, but on the weekend if your partner is away or whatever. If you take the time to look after yourself, you are essentially saying you are worth the effort. ”
With nearly a third of UK households containing just one person, Signe believes it’s time to overturn the idea for solo dining. “When I’ve told people I’m writing a book on solo cooking, they’ve interpreted it as recipes for sad people, ”she says. “But for me , and for many, some of the happiest times I’ve had cooking have been when I’ve been by myself.”
Food has always been a big part of Signe’s life. Growing up in Norway, much of her childhood was spent on her grandparents’ farm, picking produce and learning to cook, before going on to study at Leiths School of Food and Wine in London.
But it’s the recent trend for self-sufficiency that motivates her to champion the idea of enjoying a more selfish approach to food preparation. “You can just make whatever you want, which is really liberating.” Besides, cooking for yourself is one of the fundamental things we should start with in life.
1. What attitude does Signe want to change in her new book?| A．Cooking only for others. | B．Being selfish in the kitchen. |
| C．Willingness to cook when alone. | D．Hesitation to order takeout food. |
| A．It offers a way of self-care. | B．It communicates a sense of joy. |
| C．It means recognition of self-worth. | D．It indicates a feeling of unhappiness. |
| A．No food going to waste. | B．Sadness coming to an end. |
| C．Enjoying the sense of freedom. | D．Cooking meals with separate tastes. |
| A．A hostess. | B．A single lady. |
| C．A housekeeper. | D．A travelling salesperson. |
