2023復習正是強化復習階段，在考研英語中占了40分，所以考研英語閱讀是英語科目中重要的一項。名師老師曾建議過考研生需要堅持每天泛讀10-15分鐘的英文原刊。強烈推薦了雜志《經(jīng)濟學人》.雜志中的文章也是考研英語的主要材料來源.希望考研考生認真閱讀，快速提高考研英語閱讀水平。 　　Food 　　食物 　　The saucier s apprentices 　　烹飪學徒 　　Humanity s relationship with cookery isuniqueand shouldn t be lost By Michael Pollan. 　　生活與烹飪的獨特關(guān)系不應被舍棄 　　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的書火了之前，設(shè)飯局已不流行。這位被《紐約時代》稱為饕餮知識分子的美國作家兼活動家，花了20年寫就了多本暢銷書，像是《為食物辯護》和《雜食動物的困境》，他大力推廣烹飪，針砭時弊食品工業(yè)和發(fā)達國家糟糕的飲食習慣。 　　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《烹飪》分為四個部分：火，水，空氣和土。雖然這樣分，顯得有些自負，不過在每個部分，作者都有關(guān)于烹飪的心得，比如從制作起酥的樂趣到為什么發(fā)酵中需要細菌。書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間下廚，花更多的時間讀烹飪書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物，植物和微生物，鉆研歷史，文化和化學，就像個博物學者一樣。在行家的幫助下，他掌握了如何制作烤豬，長條面包，使用鍋子。他描述了發(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才一起烹飪帶來的奇妙味道。 　　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是博物學家，也是作家和活動家。雖然超市水果和蔬菜的區(qū)域在過去的20年不斷擴大，可是烹飪卻越來越不被當回事，連加熱罐頭湯，微波即時食品或冷凍披薩，打開袋裝萵苣葉都算烹飪。HarryBalzer 是研究美國人的食物，膳食和飲食習慣的專家，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，他認為，自從20世紀80年代以來，越來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，他的書寫的就是為什么人們應該自己烹飪。他堅信，烹飪聯(lián)系了人類和其他被食用的生物。不贊成這一觀點就意味著不認為健康美味的食物從菜單上取消會帶來深遠的影響。通常，工業(yè)生產(chǎn)的食物會選用高糖高鹽高脂肪而非高品質(zhì)的食材，這就導致肥胖人數(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。細菌，比如大腸桿菌，偶爾也會置人于死地。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認為，今天的烹飪和他外婆時代的烹飪是不同的。幾十年后，隨便煮煮飯都被認為是件新奇有趣的事。現(xiàn)在的趨勢真讓人惋惜。真正的烹飪是創(chuàng)造的過程，是加入自己的想法，是擺脫帶來世界健康危機的工業(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。不烹飪就是選擇成為標準化生產(chǎn)食物的被動消費者，這些食物通常沒有廣告中說的那么好。 　　詞語解釋 　　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為目標，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. 　　學校的捐助在全國范圍內(nèi)開始宣告了前所未有的損失，研究院的招聘與建設(shè)開始處于凍結(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. 　　中國的食品行業(yè)自身現(xiàn)在面臨著嚴峻的問題。 　　The new study solves that problem by turning to a material used by the food industry. 　　這項新的研究，轉(zhuǎn)向采取用于食品工業(yè)的一種材料來解決這個問題。 　　3.divide into 分成，分為 　　The japanese divide into different schools of thought. 　　日本方面則因意見不同分為不同派別。 　　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的選舉學家，約翰-科提斯認為，現(xiàn)在的蘇格蘭人大概分成了三個相同規(guī)模的陣營。 　　4.allow to 允許 　　Allow to freeze solid for 3-4 hours or overnight. 　　允許凍結(jié)3-4小時或隔夜固體。 　　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復習正是強化復習階段，在考研英語中占了40分，所以考研英語閱讀是英語科目中重要的一項。名師老師曾建議過考研生需要堅持每天泛讀10-15分鐘的英文原刊。強烈推薦了雜志《經(jīng)濟學人》.雜志中的文章也是考研英語的主要材料來源.希望考研考生認真閱讀，快速提高考研英語閱讀水平。 　　Food 　　食物 　　The saucier s apprentices 　　烹飪學徒 　　Humanity s relationship with cookery isuniqueand shouldn t be lost By Michael Pollan. 　　生活與烹飪的獨特關(guān)系不應被舍棄 　　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的書火了之前，設(shè)飯局已不流行。這位被《紐約時代》稱為饕餮知識分子的美國作家兼活動家，花了20年寫就了多本暢銷書，像是《為食物辯護》和《雜食動物的困境》，他大力推廣烹飪，針砭時弊食品工業(yè)和發(fā)達國家糟糕的飲食習慣。 　　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《烹飪》分為四個部分：火，水，空氣和土。雖然這樣分，顯得有些自負，不過在每個部分，作者都有關(guān)于烹飪的心得，比如從制作起酥的樂趣到為什么發(fā)酵中需要細菌。書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間下廚，花更多的時間讀烹飪書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物，植物和微生物，鉆研歷史，文化和化學，就像個博物學者一樣。在行家的幫助下，他掌握了如何制作烤豬，長條面包，使用鍋子。他描述了發(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才一起烹飪帶來的奇妙味道。 　　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是博物學家，也是作家和活動家。雖然超市水果和蔬菜的區(qū)域在過去的20年不斷擴大，可是烹飪卻越來越不被當回事，連加熱罐頭湯，微波即時食品或冷凍披薩，打開袋裝萵苣葉都算烹飪。HarryBalzer 是研究美國人的食物，膳食和飲食習慣的專家，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，他認為，自從20世紀80年代以來，越來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，他的書寫的就是為什么人們應該自己烹飪。他堅信，烹飪聯(lián)系了人類和其他被食用的生物。不贊成這一觀點就意味著不認為健康美味的食物從菜單上取消會帶來深遠的影響。通常，工業(yè)生產(chǎn)的食物會選用高糖高鹽高脂肪而非高品質(zhì)的食材，這就導致肥胖人數(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。細菌，比如大腸桿菌，偶爾也會置人于死地。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認為，今天的烹飪和他外婆時代的烹飪是不同的。幾十年后，隨便煮煮飯都被認為是件新奇有趣的事。現(xiàn)在的趨勢真讓人惋惜。真正的烹飪是創(chuàng)造的過程，是加入自己的想法，是擺脫帶來世界健康危機的工業(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。不烹飪就是選擇成為標準化生產(chǎn)食物的被動消費者，這些食物通常沒有廣告中說的那么好。 　　詞語解釋 　　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為目標，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. 　　學校的捐助在全國范圍內(nèi)開始宣告了前所未有的損失，研究院的招聘與建設(shè)開始處于凍結(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. 　　中國的食品行業(yè)自身現(xiàn)在面臨著嚴峻的問題。 　　The new study solves that problem by turning to a material used by the food industry. 　　這項新的研究，轉(zhuǎn)向采取用于食品工業(yè)的一種材料來解決這個問題。 　　3.divide into 分成，分為 　　The japanese divide into different schools of thought. 　　日本方面則因意見不同分為不同派別。 　　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的選舉學家，約翰-科提斯認為，現(xiàn)在的蘇格蘭人大概分成了三個相同規(guī)模的陣營。 　　4.allow to 允許 　　Allow to freeze solid for 3-4 hours or overnight. 　　允許凍結(jié)3-4小時或隔夜固體。 　　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。