3 .

Turkish Treats Hello London foodies! I’m kicking off this week’s blog by talking about a fantastic new Turkish restaurant in Soho called Moda. I can’t remember ever eating better dolma or hummus—it was so delicious! In fact, this is one of the things which the restaurant prides itself on—the freshness and authenticity of the ingredients. Apparently, the chef insists that the fruit and vegetables are brought over every day from his home region in Turkey—and from nowhere else. He may be a perfectionist, but it was so delicious that I can’t complain. Moda isn’t cheap, but it’s definitely worth every penny. And I’ve got great news for you. When I told him that I write a food blog, he said he’d give all my readers a 10% discount! Just mention this blog when you book. A very different restaurant, where I had lunch last Monday, is Chez Fitz. Situated near Leicester Square, its main selling point is that its food is all locally sourced (within 30 kilometres of the restaurant). My friends and I were completely amazed—we had no idea that so much could be grown so close to central London. But it turns out that there are pockets of green all over the city—you just need to know where to look. One final point: I couldn’t believe how pricey my weekly shop was this week. Normally if s about £40, but this week it was more than £55 for more or less the same amount of food. Any ideas why? More in a couple of weeks as I’m going away on my holidays tomorrow!	Comments
	SouthLondonMum 10 October Hi—regarding your last point, I’ve found the same thing recently. I read somewhere that the average ‘shopping basket’ has already increased by 20% this year. The prices have gone up so much, because of the awful weather we’ve been having, and they may go up even more. How are we meant to feed our families?
	Ecovore 10 October I’m not sure we should be supporting restaurants like Moda. They are very bad for the environment. What about all the extra carbon emissions from the ‘food miles’ created by bringing over those ingredients from Turkey?
	Anonymous 11 October I know what you’re saying, Ecovore, but don’t have a go at restaurants like Moda. If we grow exotic vegetables in the UK, then we have to use heated greenhouses and that probably uses even more energy.

1. Why does the blogger like Moda?

A．It offers its customers a discount.

B．It provides typical Turkish food

C．It hires a chef who comes from Turkey.

D．It transports ingredients from all over the world.

2. Which of the following statements is true according to the passage?

A．Chef Fitz is located 30 kilometers from Leicester Square.

B．The blogger is angry that he spends so much on food this week.

C．SouthLondonMum is worried about the ever worsening weather

D．Ecovore doesn’t think of Moda in the same way as the blogger does.

3. The word “exotic” (in Anonymous’s comments) is closest in meaning to________.

A．local	B．foreign
C．fruitful	D．fruitless

4 . A strict vegetarian is a person who never in his life eats anything derived from animals. The main objection to vegetarianism on a long-term basis is the difficulty of getting enough protein, the body building elements in food. If you have ever been without meat or animal foods for some days or weeds (say, for religious reasons) you will have noticed that you tend to get physically rather weak. You are glad when the fast is over and you get your reward of a succulent meat meal.

Proteins are built up from approximately twenty food elements called “amino-acids”, which are found more abundantly in animal protein than in vegetable protein. This means you have to eat a great deal more vegetable than animal food in order to get enough of these amino-acids. A great deal of the vegetable food goes to waste in this process and from the physiological point of view there is not much to be said in favor of life-long vegetarianism.

The economic side of the question, though, must be considered. Vegetable food is much cheaper than animal food. However, since only a small proportion of tae vegetable protein is useful for body-building purposes, a consistent vegetarian, if he is to gain the necessary 70 grams of protein a day, has to consume a greater bulk of food than his digestive organs can comfortably deal with. In fairness, though, it must be pointed out that vegetarians claim they need far less than 70 grams of protein a day.

Whether or not vegetarianism should be advocated for adults, it is definitely unsatisfactory for growing children, who need more protein than they can get from vegetable sources.

A lacto-vegetarian diet, which includes milk and milk products such as cheese, can, however, be satisfactory as long as enough milk and milk products are consumed.

Meat and cheese are the best sources of usable digestible and next come milk, fish and eggs. Slow and careful cooking of meat makes it more digestible and assists in the breaking down of the protein content by the body. When cooking vegetables, however, the vitamins, and in particular the water-soluble vitamin C, should be lost through overcooking.

1. A vegetarian is a person who _____.

A．eats the meat of animals only	B．eats the vegetable only
C．drinks milk only	D．eat nothing at all

2. Compared with vegetable food, animal food contains ____.

A．more proteins	B．more nutrients
C．more minerals	D．more amino-acids

3. Which“fast”in the following sentences has the most similar meaning to the underlined word“fast”（in Para.1）?

A．Johnny ran off as fast as his legs could carry him.

B．Gandhi drank some orange juice to break his three-week fast.

C．I always keep my watch 15 minutes fast.

D．The rainforests are being chopped down at an alarmingly fast rate.

4. From the passage, we know that _____.

A．to gain enough protein, one must consume much more vegetable food than animal food

B．cooking vegetables for long time makes it more digestible

C．milk is the best source of usable animal protein

D．the most common deficiencies in Western diets are those of vitamins

5. Which of the following best reflects the author’s attitude?

A．Vegetarianism is not good for one’s health.

B．Vegetarianism should be advocated for adults.

C．A lacto-vegetarian diet is the best as it provides adequate nutrition.

D．One should have a well-balanced diet containing elements of all foods.

5 . Away from home, and eating is more than just a way to keep your stomach full. It is a language all its own, and no words can say ‚”Glad to meet you…glad to be doing business with you…” quite like sharing a meal offered by your heart.

Clearly, mealtime is not the time for you to say. “ Thanks, but no thanks.” Acceptance of the host, country, and company. So, no matter how difficult it may be to swallow, swallow. Or, as one experienced traveler says, “Travel with a cast-iron stomach and eat everything everywhere.’

Often, the food offered represents proudly your host country’s   proudest   cooking achievement .What would America think of a French person who refused to take a bite of homemade apple pie or sizzling steak? Our discomfort comes not so much from the thing itself; it comes from our unfamiliarity with it. After all, an oyster has remarkably the same look as a sheep’s eye, and a first something you dip in butter and eat. By the way, in Saudi Arabia sheep’s eyes are a delicacy, in parts of China it’s bear’s paw soup.

Can you refuse such food without being rude? Most experienced business travelers say no, at least not before taking at least a few bites. It helps, though, to slice any item very thin. This way, you minimize the texture—gristly（软骨的）,slimy（粘滑的）and so on---and the reminder of where it came from. Or, “Swallow it quickly.” as one traveler recommends, “I still can’t tell you what sheep’s eyeballs taste like.” As for dealing with taste, the old line that “it tastes just like chicken” is often thankfully true. Even when “it” is really rat or snake.

Another useful piece of advice is not knowing what you are eating. What’s for dinner? Don’t ask. Avoid glancing into the kitchen or looking at English-language menus. Your host will be pleased that you are eating the food he offers, and who knows? Maybe it really is the chicken in that soup.

1. Who is the passage most probably written for?

A．Those who are going to have trip abroad.

B．Those who want to cook food from another country

C．Those who are going to teach people from different countries

D．Those who want to take part in an international cooking contest

2. The phrase “a cast-iron stomach” probably refers to a stomach____ .

A．equipped with iron devices	B．never failing you
C．sensitive to various tastes	D．not allergic to iron

3. Which of the following is NOT suggested by the passage when you are offered some food you don’t like?

A．Cutting it into small pieces	B．Swallowing it without hesitation
C．Avoid figuring out what it is	D．Pleasing the host while eating

4. Which of the following can be served as a conclusion for the passage?

A．Chicken is a delicacy for everyone.	B．“It tastes like chicken” may help.
C．When in Rome, do as the Romans do.	D．Eating various things can keep you fit.

6 . If you are a fan of US TV series, you’ll be familiar with the morning breakfast routine: Each family member pours a   mound of   cereal into a bowl, adds enough milk to send it flowing over the top, before getting stuck into their sugary start to the day.

For generations, cereal has been the bedrock of the American breakfast, but it now seems to be losing some of its momentum. Sales of breakfast cereals in the US have gone stale, owing to concerns about the morning food’s lack of nutrition, as well as a rise in demand for more convenient options for those constantly in a hurry.

There’s nothing new about cereal being labeled less than nutritious and too high in calories.     1    .

But the consumer’s desire for a healthier way to start the day is now at its highest ever. Shoppers are seeking out “high protein and fiber content and natural ingredients,” the US-based research firm Mintel Group Ltd said in a report. “Consumers today believe cereal is overly processed and doesn’t contain enough nutrients.”     2    .

“Consumers are increasingly seeking products that match their personal definition of real food, and that can mean foods that are less processed and have simple labels with recognizable ingredients,” Kendall Powell, chairman of the US-based food company General Mills, said at an investors’ conference in July.

    3     . This desire for convenience seems to be especially evident among millennials – those aged 18 to 34. When Mintel surveyed consumers last year, 39 percent of millennials said that cereal was inconvenient because it involved cleaning a dish afterward.

However, manufacturers and industry analysts say that if breakfast cereal makers can keep on adapting to changing consumer needs, especially among millennials, the business can grow again.

“While millennials may look at breakfast differently, they are still eating a lot of cereal, just not always for breakfast,” “According to Nielsen data, ready-to-eat cereal is in 90 percent of all households and nearly 94 percent of millennial households.     4    , said Jim Murphy, president of General Mills’ cereal division.

A．That means cereal is facing stiff competition from fresh fruit, yogurt, breakfast bars and drinks, and even all-day breakfast meals at McDonalds or other fast-food chains

B．Millennials want something quick and simple in the morning, and they love variety.

C．Another big challenge for the industry is the ever-changing pattern of breakfast eaters, with an emphasis increasingly being placed on satisfying time-squeezed lifestyles.

D．Brand-name cereal prices jumped after the financial crisis in 2008, owing largely to the higher prices of grains and other ingredients.

E．For this group, cereal is more than just a breakfast item, it is also a popular snack option.

F．Critics for years have been saying that some cereals are laced with too much sugar.

7 . Directions: Read the following passage. Fill in each blank with a proper sentence given in the box. Each sentence can be used only once. Note that there is one sentence more than you need.

Chengdu, the capital of Sichuan province, has an ancient rivalry with Chongqing, a city to its south-east. Residents of Chongqing accuse their Chengdu cousins of being pompous(自大的).    1    . Both cities share a love of spice-laden Sichuan cuisine, which in recent decades has conquered Chinese palates(味觉). But they are at war over which has the best Sichuan hotpot—a type of DIY-cooking that involves boiling vegetables and slices of meat in a communal broth with chillies and numbing peppercorns.

    2    It describes how it developed from a method used to make cheap offcuts of meat taste delicious. But Chengdu is playing catch-up. In January the city sold a plot of land on condition that the developer build a hotpot museum on part of it. Such presumptuous behaviour will test the famous fiery tempers of Chongqing-ites. Chengdu may be the capital of Sichuan cuisine’s eponymous province, but Chongqing was part of Sichuan for long periods of history until 1997. It is now the capital of its own province-sized region, which is also called Chongqing.

The two cities are among many in China with their own styles of hotpot. The stories behind these dishes reveal how different regions like to see themselves. Chongqing’s is said to highlight the ingenuity(心灵手巧) of the proletariat(工人阶级). Other places describe their hotpots as the sophisticated food of emperors. Some say theirs have military origins: warriors on the march boiling scraps in their helmets. Hotpot contents are equally diverse. To keep warm in winter, Beijingers boil fatty lamb in a berry broth.     3    

    4    Some older Sichuanese disown it altogether. They complain that it is causing an escalation of chilli-use in other dishes that drowns out subtle flavours. Chua Lam, a celebrity food critic based in Hong Kong, caused a stir in December when he wished hotpot would disappear from the face of the Earth. He dismissed it as “the most uncultured form of cooking”, requiring no real culinary knowledge.

A．A private museum in Chongqing, opened several years ago, makes the case for Chongqing-style hotpot.

B．But Chengdu’s plans for a museum suggest that Sichuan hotpot is not only growing in popularity, but is also becoming iconic.

C．Not all Chinese warm to hotpot.

D．The people of Chongqing are hotheads, Chengdu dwellers shoot back

E．Because Sichuan-style broths are the most commonly savoured in China.

F．Mint-suffused Yunnanese hotpot reflects the province’s links with South-East Asia.

8 . In a new study, 186 four-year-old kids were given regular carrots and, on other lunch days, they were given the same vegetables renamed X-ray Vision Carrots. On the latter days, they ate nearly twice as many.
The study suggests the influence of these names might persist. Children continued to eat about 50 percent more carrots even on the days when they were no longer labeled as anything special.
The research, funded by the Robert Wood Johnson Foundation, was presented at the annual meeting of the School Nutrition Association in Washington, D.C..
“Cool names can make for cool foods,” said the lead author Brian Wansink of Cornell University. “Whether it be ‘power peas’ or ‘dinosaur broccoli trees’, giving a food a fun name makes kids think it will be more fun to eat. And it seems to keep working — even the next day,” Wansink said.
Similar results have been found with adults. A restaurant study showed that when the Seafood Filet was changed to Romantic Hawaii, sales increased 28 percent and taste rating increased by 12 percent. “Same food, but different expectations, and a different experience,” said Wansink, author of “Mindless Eating: Why We Eat More Than We Think.”
The study was conducted in pre-schools, but the researchers believe the same naming tricks can work with children at home.
“I’ve been using this with my kids,” said researcher Collin Payne, “Whatever sparks(激发) their imagination seems to spark their appetite.”
1. Those four-year-old kids ate ________ when the carrots were renamed X-ray Vision Carrots.

A．twice more carrots	B．nearly double carrots
C．about 50 percent more carrots	D．as many carrots as they used to

2. According to the passage, _______ make(s) kids think it will be more fun to eat.

A．power peas	B．dinosaur broccoli trees
C．fun names of food	D．cool foods

3. The restaurant study didn’t show that ________.

A．sales increased 28 percent when the name Romantic Hawaii was taken

B．taste rating increased by 12 percent after the Seafood Filet was renamed

C．same food would let people have a different experience with different names

D．the researchers got similar results when they work with children at home

4. The purpose of the passage is to tell us ________.

A．people prefer food with cool names

B．how to name the food which kids eat

C．how to help kids eat in a healthy way

D．kids often imagine when they eat food