2023復(fù)習(xí)正是強(qiáng)化復(fù)習(xí)階段，在考研英語(yǔ)中占了40分，所以考研英語(yǔ)閱讀是英語(yǔ)科目中重要的一項(xiàng)。名師老師曾建議過(guò)考研生需要堅(jiān)持每天泛讀10-15分鐘的英文原刊。強(qiáng)烈推薦了雜志《經(jīng)濟(jì)學(xué)人》.雜志中的文章也是考研英語(yǔ)的主要材料來(lái)源.希望考研考生認(rèn)真閱讀，快速提高考研英語(yǔ)閱讀水平。 　　Food 　　食物 　　The saucier s apprentices 　　烹飪學(xué)徒 　　Humanity s relationship with cookery isuniqueand shouldn t be lost By Michael Pollan. 　　生活與烹飪的獨(dú)特關(guān)系不應(yīng)被舍棄 　　Cooked: A Natural History of Transformation. 　　烹飪，轉(zhuǎn)變的自然史 　　BEFORE Michael Pollan came along, eating as a form of politics was a fringe activity. Dubbedthe liberal foodie intellectual by the New York Times, the American activist and authorhas spent the last two decades writing bestselling books, such as In Defence of FoodandThe Omnivore s Dilemma, in an effort to popularise cooking and highlight the defects ofthe food industry and the rich world s bad eating habits. 　　在Michael Pollan的書(shū)火了之前，設(shè)飯局已不流行。這位被《紐約時(shí)代》稱為饕餮知識(shí)分子的美國(guó)作家兼活動(dòng)家，花了20年寫(xiě)就了多本暢銷書(shū)，像是《為食物辯護(hù)》和《雜食動(dòng)物的困境》，他大力推廣烹飪，針砭時(shí)弊食品工業(yè)和發(fā)達(dá)國(guó)家糟糕的飲食習(xí)慣。 　　Mr Pollan s latest book, Cooked, is divided into four sections: fire, water, air and earth.Although something of an authorly conceit, these divisions allow him to explore a range ofculinary topics from the joy of making souffls that rise to why bacteria are needed infermentation. He also returns to a conundrum he has previously described as thecooking paradox: why it is that people now spend less time preparing food from scratchand more time reading about cooking or watching cookery programmes on television. 　　他的新書(shū)《烹飪》分為四個(gè)部分：火，水，空氣和土。雖然這樣分，顯得有些自負(fù)，不過(guò)在每個(gè)部分，作者都有關(guān)于烹飪的心得，比如從制作起酥的樂(lè)趣到為什么發(fā)酵中需要細(xì)菌。書(shū)中同樣也探討了他之前談到的烹飪的悖論為什么人們花更少的時(shí)間下廚，花更多的時(shí)間讀烹飪書(shū)籍或是看電視烹飪節(jié)目? 　　Mr Pollan explores the same way a naturalist might, by studying the animals, plants andmicrobes involved in cooking, and delving into history, culture and chemistry. With help fromexperts he masters the whole hog barbecue, a loaf of bread and the cooking pot. Hedescribes the remarkable transformations that take place in the humble saucepan, wherefibres are broken down, seeds softened and rendered edible, plants detoxified, and flavoursbrought together from far-flung taxonomic kingdoms. 　　作者研究烹飪中的動(dòng)物，植物和微生物，鉆研歷史，文化和化學(xué)，就像個(gè)博物學(xué)者一樣。在行家的幫助下，他掌握了如何制作烤豬，長(zhǎng)條面包，使用鍋?zhàn)印Ｋ枋隽税l(fā)生在燉鍋中的奇妙轉(zhuǎn)變，鍋中食物的纖維被破壞，種子被煮軟，變得可以食用，植物食材的去毒以及多種不同時(shí)才一起烹飪帶來(lái)的奇妙味道。 　　Side by side with Mr Pollan the naturalist is the author as activist. Although the fruit andvegetable areas of supermarkets have grown ever bigger over the past two decades, cookinghas expanded to take in heating up a tin of soup, microwaving ready-meals and frozen pizzasor breaking open a bag of mixed lettuce leaves. Mr Pollan places great emphasis on thework of Harry Balzer, an expert on food, diet and eating patterns in America. Collecting datafrom thousands of food diaries, Mr Balzer concludes that, since the 1980s, fewer and fewerpeople have been cooking their evening meal. 　　Michael Pollan是博物學(xué)家，也是作家和活動(dòng)家。雖然超市水果和蔬菜的區(qū)域在過(guò)去的20年不斷擴(kuò)大，可是烹飪卻越來(lái)越不被當(dāng)回事，連加熱罐頭湯，微波即時(shí)食品或冷凍披薩，打開(kāi)袋裝萵苣葉都算烹飪。HarryBalzer 是研究美國(guó)人的食物，膳食和飲食習(xí)慣的專家，Pollen非常重視Harry的研究。Harry從幾千份飲食日記中獲得信息并得出結(jié)論，他認(rèn)為，自從20世紀(jì)80年代以來(lái)，越來(lái)越少的人在家做晚餐。 　　Mr Pollan is keen for this trend to be reversed and his book is a hymn to why peopleshould be enticed back into the kitchen. Cooking, he believes, creates bonds betweenhumans and the web of living creatures that sustain and nourish them. Turning away fromthis means that foods that are tasty and healthy are being taken off themenu with far-reaching consequences. Industrially produced food almost always trades inquality ingredients for higher amounts of sugar, salt and fatwith a corresponding rise inlevels of obesity. 　　Pollen致力于扭轉(zhuǎn)這樣的趨勢(shì)，他的書(shū)寫(xiě)的就是為什么人們應(yīng)該自己烹飪。他堅(jiān)信，烹飪聯(lián)系了人類和其他被食用的生物。不贊成這一觀點(diǎn)就意味著不認(rèn)為健康美味的食物從菜單上取消會(huì)帶來(lái)深遠(yuǎn)的影響。通常，工業(yè)生產(chǎn)的食物會(huì)選用高糖高鹽高脂肪而非高品質(zhì)的食材，這就導(dǎo)致肥胖人數(shù)增加。 　　Before refrigeration, bad food often killed people. Bacteria, such as E. coli, occasionally stilldo. In recent decades a great deal of research has been done on the array of good microbeshumans carry within them and which they need in order to stay healthy. Cooked isparticularly informative about the rapidly moving scientific frontier of microbial ecology andhow, in a post-Pasteurian world, the live-culture foods which used to make up a large part ofthe human diet are good for people and for the microbes that live inside the gut. 　　在冷藏技術(shù)出現(xiàn)之前，敗壞的食物通常是致命的。細(xì)菌，比如大腸桿菌，偶爾也會(huì)置人于死地。近幾十年內(nèi)有許多關(guān)于人體自身攜帶的益生菌和哪些益生菌能使人健康的研究。《烹飪》中介紹了許多關(guān)于微生物生態(tài)學(xué)的最前沿研究，以及在巴氏消毒法出現(xiàn)之前，那些人類飲食中大部分被食用的含有微生物的食物對(duì)人體和體內(nèi)益生菌有什么益處。 　　The book dwells on fermented foods, for example. These have largely vanished fromsupermarkets but many cultures have developed such specialities, including Malaysiantempoyak, , Russian kefir and Mexican pozole. Even bread, cheeseand chocolate all depend on harnessing the power of microbes. These invisible forces travelalongside humans, Mr Pollan says, in a dance of biocultural symbiosis, cleverlytransforming, sterilising or even adding nutrients. 　　《烹飪》詳細(xì)介紹了發(fā)酵食物。超市已經(jīng)很少售賣這類食物，但是在一些國(guó)家，發(fā)酵食物已成為特色菜，比如馬拉西亞的榴蓮糕，俄羅斯的一種類似酸奶的可佛酒，莫斯哥的pozole。就連面包，芝士和巧克力的制作都需要微生物的力量。Pollen稱，這種隱形的力量就存在于人體內(nèi)，是種奇妙的生物共生，轉(zhuǎn)變，滅菌或是制造營(yíng)養(yǎng)物質(zhì)。 　　Mr Pollan recognises that cooking today is very different from what it was in hisgrandmother s time, and that decades from now even a limited desire to cook may be seenas quaint. This would be a shame. Real cooking allows people to create, to put their ownvalues into food, to escape the industrialised eating that has created health crises all overthe world. Cooking is part of being human. The alternative is to evolve into passiveconsumers of standardised commodities that promise more than they deliver. Best of all,argues Mr Pollan, cooking makes people happy. 　　Pollen認(rèn)為，今天的烹飪和他外婆時(shí)代的烹飪是不同的。幾十年后，隨便煮煮飯都被認(rèn)為是件新奇有趣的事。現(xiàn)在的趨勢(shì)真讓人惋惜。真正的烹飪是創(chuàng)造的過(guò)程，是加入自己的想法，是擺脫帶來(lái)世界健康危機(jī)的工業(yè)生產(chǎn)的食物。烹飪是生活的一部分。最重要的是，烹飪使人快樂(lè)。不烹飪就是選擇成為標(biāo)準(zhǔn)化生產(chǎn)食物的被動(dòng)消費(fèi)者，這些食物通常沒(méi)有廣告中說(shuō)的那么好。 　　詞語(yǔ)解釋 　　1.in an effort to 企圖， 努力想 　　The unabomber was a terrorist who targetedscientists in an effort to derail runawaytechnological development. 　　尤那邦摩恐怖分子以科學(xué)為目標(biāo)，試圖阻撓失控的科技發(fā)展。 　　University endowments across the country havebegun announcing unprecedented losses and instituting hiring or construction freezes inan effort to save funds. 　　學(xué)校的捐助在全國(guó)范圍內(nèi)開(kāi)始宣告了前所未有的損失，研究院的招聘與建設(shè)開(kāi)始處于凍結(jié)狀態(tài)以努力節(jié)省基金。 　　2.food industry 食品業(yè) 　　The food industry now faces its own serious problem. 　　中國(guó)的食品行業(yè)自身現(xiàn)在面臨著嚴(yán)峻的問(wèn)題。 　　The new study solves that problem by turning to a material used by the food industry. 　　這項(xiàng)新的研究，轉(zhuǎn)向采取用于食品工業(yè)的一種材料來(lái)解決這個(gè)問(wèn)題。 　　3.divide into 分成，分為 　　The japanese divide into different schools of thought. 　　日本方面則因意見(jiàn)不同分為不同派別。 　　John curtice, a psephologist at strathclyde university, says that scots divide into three roughlyequally-sized camps. 　　斯特拉斯克萊德大學(xué)的選舉學(xué)家，約翰-科提斯認(rèn)為，現(xiàn)在的蘇格蘭人大概分成了三個(gè)相同規(guī)模的陣營(yíng)。 　　4.allow to 允許 　　Allow to freeze solid for 3-4 hours or overnight. 　　允許凍結(jié)3-4小時(shí)或隔夜固體。 　　Apply solution to the tube and allow to become tacky. 　　在內(nèi)胎上涂抹膠水并讓它發(fā)粘。

　　2023復(fù)習(xí)正是強(qiáng)化復(fù)習(xí)階段，在考研英語(yǔ)中占了40分，所以考研英語(yǔ)閱讀是英語(yǔ)科目中重要的一項(xiàng)。名師老師曾建議過(guò)考研生需要堅(jiān)持每天泛讀10-15分鐘的英文原刊。強(qiáng)烈推薦了雜志《經(jīng)濟(jì)學(xué)人》.雜志中的文章也是考研英語(yǔ)的主要材料來(lái)源.希望考研考生認(rèn)真閱讀，快速提高考研英語(yǔ)閱讀水平。 　　Food 　　食物 　　The saucier s apprentices 　　烹飪學(xué)徒 　　Humanity s relationship with cookery isuniqueand shouldn t be lost By Michael Pollan. 　　生活與烹飪的獨(dú)特關(guān)系不應(yīng)被舍棄 　　Cooked: A Natural History of Transformation. 　　烹飪，轉(zhuǎn)變的自然史 　　BEFORE Michael Pollan came along, eating as a form of politics was a fringe activity. Dubbedthe liberal foodie intellectual by the New York Times, the American activist and authorhas spent the last two decades writing bestselling books, such as In Defence of FoodandThe Omnivore s Dilemma, in an effort to popularise cooking and highlight the defects ofthe food industry and the rich world s bad eating habits. 　　在Michael Pollan的書(shū)火了之前，設(shè)飯局已不流行。這位被《紐約時(shí)代》稱為饕餮知識(shí)分子的美國(guó)作家兼活動(dòng)家，花了20年寫(xiě)就了多本暢銷書(shū)，像是《為食物辯護(hù)》和《雜食動(dòng)物的困境》，他大力推廣烹飪，針砭時(shí)弊食品工業(yè)和發(fā)達(dá)國(guó)家糟糕的飲食習(xí)慣。 　　Mr Pollan s latest book, Cooked, is divided into four sections: fire, water, air and earth.Although something of an authorly conceit, these divisions allow him to explore a range ofculinary topics from the joy of making souffls that rise to why bacteria are needed infermentation. He also returns to a conundrum he has previously described as thecooking paradox: why it is that people now spend less time preparing food from scratchand more time reading about cooking or watching cookery programmes on television. 　　他的新書(shū)《烹飪》分為四個(gè)部分：火，水，空氣和土。雖然這樣分，顯得有些自負(fù)，不過(guò)在每個(gè)部分，作者都有關(guān)于烹飪的心得，比如從制作起酥的樂(lè)趣到為什么發(fā)酵中需要細(xì)菌。書(shū)中同樣也探討了他之前談到的烹飪的悖論為什么人們花更少的時(shí)間下廚，花更多的時(shí)間讀烹飪書(shū)籍或是看電視烹飪節(jié)目? 　　Mr Pollan explores the same way a naturalist might, by studying the animals, plants andmicrobes involved in cooking, and delving into history, culture and chemistry. With help fromexperts he masters the whole hog barbecue, a loaf of bread and the cooking pot. Hedescribes the remarkable transformations that take place in the humble saucepan, wherefibres are broken down, seeds softened and rendered edible, plants detoxified, and flavoursbrought together from far-flung taxonomic kingdoms. 　　作者研究烹飪中的動(dòng)物，植物和微生物，鉆研歷史，文化和化學(xué)，就像個(gè)博物學(xué)者一樣。在行家的幫助下，他掌握了如何制作烤豬，長(zhǎng)條面包，使用鍋?zhàn)印Ｋ枋隽税l(fā)生在燉鍋中的奇妙轉(zhuǎn)變，鍋中食物的纖維被破壞，種子被煮軟，變得可以食用，植物食材的去毒以及多種不同時(shí)才一起烹飪帶來(lái)的奇妙味道。 　　Side by side with Mr Pollan the naturalist is the author as activist. Although the fruit andvegetable areas of supermarkets have grown ever bigger over the past two decades, cookinghas expanded to take in heating up a tin of soup, microwaving ready-meals and frozen pizzasor breaking open a bag of mixed lettuce leaves. Mr Pollan places great emphasis on thework of Harry Balzer, an expert on food, diet and eating patterns in America. Collecting datafrom thousands of food diaries, Mr Balzer concludes that, since the 1980s, fewer and fewerpeople have been cooking their evening meal. 　　Michael Pollan是博物學(xué)家，也是作家和活動(dòng)家。雖然超市水果和蔬菜的區(qū)域在過(guò)去的20年不斷擴(kuò)大，可是烹飪卻越來(lái)越不被當(dāng)回事，連加熱罐頭湯，微波即時(shí)食品或冷凍披薩，打開(kāi)袋裝萵苣葉都算烹飪。HarryBalzer 是研究美國(guó)人的食物，膳食和飲食習(xí)慣的專家，Pollen非常重視Harry的研究。Harry從幾千份飲食日記中獲得信息并得出結(jié)論，他認(rèn)為，自從20世紀(jì)80年代以來(lái)，越來(lái)越少的人在家做晚餐。 　　Mr Pollan is keen for this trend to be reversed and his book is a hymn to why peopleshould be enticed back into the kitchen. Cooking, he believes, creates bonds betweenhumans and the web of living creatures that sustain and nourish them. Turning away fromthis means that foods that are tasty and healthy are being taken off themenu with far-reaching consequences. Industrially produced food almost always trades inquality ingredients for higher amounts of sugar, salt and fatwith a corresponding rise inlevels of obesity. 　　Pollen致力于扭轉(zhuǎn)這樣的趨勢(shì)，他的書(shū)寫(xiě)的就是為什么人們應(yīng)該自己烹飪。他堅(jiān)信，烹飪聯(lián)系了人類和其他被食用的生物。不贊成這一觀點(diǎn)就意味著不認(rèn)為健康美味的食物從菜單上取消會(huì)帶來(lái)深遠(yuǎn)的影響。通常，工業(yè)生產(chǎn)的食物會(huì)選用高糖高鹽高脂肪而非高品質(zhì)的食材，這就導(dǎo)致肥胖人數(shù)增加。 　　Before refrigeration, bad food often killed people. Bacteria, such as E. coli, occasionally stilldo. In recent decades a great deal of research has been done on the array of good microbeshumans carry within them and which they need in order to stay healthy. Cooked isparticularly informative about the rapidly moving scientific frontier of microbial ecology andhow, in a post-Pasteurian world, the live-culture foods which used to make up a large part ofthe human diet are good for people and for the microbes that live inside the gut. 　　在冷藏技術(shù)出現(xiàn)之前，敗壞的食物通常是致命的。細(xì)菌，比如大腸桿菌，偶爾也會(huì)置人于死地。近幾十年內(nèi)有許多關(guān)于人體自身攜帶的益生菌和哪些益生菌能使人健康的研究。《烹飪》中介紹了許多關(guān)于微生物生態(tài)學(xué)的最前沿研究，以及在巴氏消毒法出現(xiàn)之前，那些人類飲食中大部分被食用的含有微生物的食物對(duì)人體和體內(nèi)益生菌有什么益處。 　　The book dwells on fermented foods, for example. These have largely vanished fromsupermarkets but many cultures have developed such specialities, including Malaysiantempoyak, , Russian kefir and Mexican pozole. Even bread, cheeseand chocolate all depend on harnessing the power of microbes. These invisible forces travelalongside humans, Mr Pollan says, in a dance of biocultural symbiosis, cleverlytransforming, sterilising or even adding nutrients. 　　《烹飪》詳細(xì)介紹了發(fā)酵食物。超市已經(jīng)很少售賣這類食物，但是在一些國(guó)家，發(fā)酵食物已成為特色菜，比如馬拉西亞的榴蓮糕，俄羅斯的一種類似酸奶的可佛酒，莫斯哥的pozole。就連面包，芝士和巧克力的制作都需要微生物的力量。Pollen稱，這種隱形的力量就存在于人體內(nèi)，是種奇妙的生物共生，轉(zhuǎn)變，滅菌或是制造營(yíng)養(yǎng)物質(zhì)。 　　Mr Pollan recognises that cooking today is very different from what it was in hisgrandmother s time, and that decades from now even a limited desire to cook may be seenas quaint. This would be a shame. Real cooking allows people to create, to put their ownvalues into food, to escape the industrialised eating that has created health crises all overthe world. Cooking is part of being human. The alternative is to evolve into passiveconsumers of standardised commodities that promise more than they deliver. Best of all,argues Mr Pollan, cooking makes people happy. 　　Pollen認(rèn)為，今天的烹飪和他外婆時(shí)代的烹飪是不同的。幾十年后，隨便煮煮飯都被認(rèn)為是件新奇有趣的事。現(xiàn)在的趨勢(shì)真讓人惋惜。真正的烹飪是創(chuàng)造的過(guò)程，是加入自己的想法，是擺脫帶來(lái)世界健康危機(jī)的工業(yè)生產(chǎn)的食物。烹飪是生活的一部分。最重要的是，烹飪使人快樂(lè)。不烹飪就是選擇成為標(biāo)準(zhǔn)化生產(chǎn)食物的被動(dòng)消費(fèi)者，這些食物通常沒(méi)有廣告中說(shuō)的那么好。 　　詞語(yǔ)解釋 　　1.in an effort to 企圖， 努力想 　　The unabomber was a terrorist who targetedscientists in an effort to derail runawaytechnological development. 　　尤那邦摩恐怖分子以科學(xué)為目標(biāo)，試圖阻撓失控的科技發(fā)展。 　　University endowments across the country havebegun announcing unprecedented losses and instituting hiring or construction freezes inan effort to save funds. 　　學(xué)校的捐助在全國(guó)范圍內(nèi)開(kāi)始宣告了前所未有的損失，研究院的招聘與建設(shè)開(kāi)始處于凍結(jié)狀態(tài)以努力節(jié)省基金。 　　2.food industry 食品業(yè) 　　The food industry now faces its own serious problem. 　　中國(guó)的食品行業(yè)自身現(xiàn)在面臨著嚴(yán)峻的問(wèn)題。 　　The new study solves that problem by turning to a material used by the food industry. 　　這項(xiàng)新的研究，轉(zhuǎn)向采取用于食品工業(yè)的一種材料來(lái)解決這個(gè)問(wèn)題。 　　3.divide into 分成，分為 　　The japanese divide into different schools of thought. 　　日本方面則因意見(jiàn)不同分為不同派別。 　　John curtice, a psephologist at strathclyde university, says that scots divide into three roughlyequally-sized camps. 　　斯特拉斯克萊德大學(xué)的選舉學(xué)家，約翰-科提斯認(rèn)為，現(xiàn)在的蘇格蘭人大概分成了三個(gè)相同規(guī)模的陣營(yíng)。 　　4.allow to 允許 　　Allow to freeze solid for 3-4 hours or overnight. 　　允許凍結(jié)3-4小時(shí)或隔夜固體。 　　Apply solution to the tube and allow to become tacky. 　　在內(nèi)胎上涂抹膠水并讓它發(fā)粘。