大众英语品级测验三级(PETS3)学习条记第7部分
Unit 7 Food culture
Dialogues /monologues:
1、 Cooking at table side has always been part of traditional haute cuisine, or art of cooking.
art of cooking:烹饪术，例：art of defense:技击。
2、 I’m a very cook.
这里应该翻译为：我是一个尽对的厨师。
3、 Stir the mixture until it leaves sides of the bowl.
直译：与碗边分开，即不沾碗边。引申义：便是要求充沛搅匀.
4、 Roll the crust mixture into a round shape.
roll into:卷成,使合为一体。
将表面的蛋糕皮混合物卷成一团。
5、 Yes, the apple pie is ready to serve.
be ready to:准备,即将
是的，苹果派可以准备供给/享用了。
Passage:
What should be more French than an outdoor market on a sunny Sunday morning? The air is filled with vital fragrances from the fruits and vegetables piled high in the greengrocers’ creative layouts. A trace of the Atlantic blows off the shellfish on the fishmonger’s bed of ice.
This, you think, is the very essence of France, until read those little signs that tell you the tomatoes (which are really pretty tasteless) come from Moroccan hothouses, the grapes from South Africa, and the kiwis from Chile.
For generations, the French have prided themselves on their distinctiveness. Nothing has stood for France’s sense of exceptionalism more famously than its cooking. Gallic talent, taste and techniques have been exported all over the world. And therein lies part of the problem. From the Thames to Tokyo, non-French cooks have cracked the codes of the best French cuisine. Meanwhile, what was mediocre elsewhere has been imported. (Believe it or not, one restaurant associate with a famous Paris chef serves steak with a sauce that’s indistinguishable from the stuff on a Big Mac.) The result: many tourists—as well as the French themselves—no longer see what’s so special about French cooking.The decline goes well beyond recent surveys that show growing complaints about mediocre quality and high prices. More and more restaurants-owners say that government tax and economic policies are limiting their profits, and thereby hurting their capacity to invest and hire more staff. They have got stuck in the red tape for which France is infamous—not to mention regulations from Brussels that affect everything from sales taxes to the bacteria in the Brie cheese. Many warn that expanding the European Union to the east will hurt small French farmers, who remain the backbone of traditional cuisine—and, hence French identity: Unfortunately for the French, there are few reassuring answers to these questions.France’s problem isn’t the lack of creativity, but rather an unfavorable political environment for creativity. If you’re choked by bureaucracy and taxes, as so much of France is,“there is not much you can do,” says Raymond Blanc, born in the Jura region of France and chef of the two-star hotel-restaurant Manoir aux Quat’saisons.“I can open a business in England in five days. In France it would take three months.” The manoir aux Quat’saisons, by the way, is in Oxford, Britain, France’s ancient rival. And, when it comes to cooking, a future one as well.参考译文:另有什么比阴沉的周日上午的露天市场更具法国风情呢?空气中满是生果和蔬菜的喷鼻香味，这些生果和蔬菜被商贩们摆放得极具创意。鱼贩子们冰床上的新产物还带着年夜泰西的陈迹。
你年夜概会以为这便是法国的英华地点，直到你看到那些小标签上标明西红柿(真的很难吃)是摩洛哥的温室里培养出来的，葡萄是从南非临盆的，而猕猴桃的产地则是智利。
关于几代法国人来说，他们都为自己的奇特而感到自满。没有什么比烹饪更能代表法国的精良性。法国人的烹饪先天、品味以及技能已经遍及世界各地，可是却存在着题目。从泰晤士到东京，不法邦外乡厨师已经破解出了最高程度法度榜样烹饪的秘诀。与此同时，其他中央伟年夜的烹饪武艺被引进法国。(信不信由你，一家号称有巴黎良庖的餐馆做牛排用的酱料与做巨无霸所用的酱料别无两样。)其功效是：良多旅客——连同法国人自己——底子就看不出法国烹饪究竟有什么分外。
这种式微与近来一项盘问拜访符合。这项盘问拜访显现人们对法度榜样烹饪的伟年夜及低价的埋怨在赓续增加。越来越多的餐馆老板宣称政府的税收和经济政策使他们的利润淘汰，因此削弱了他们进一步投资大概招聘更多员工的本领。他们陷进繁文缛节使得法国申明缭乱——更不用提布鲁塞尔的那些条条框框，从销售税到布里干酪里的细菌含量，这些条条框框的影响远处不在。良多人告诫说，欧盟东扩会损害法国小农场主的长处，而这些人是法国传统烹饪的支柱——因此出现了法国的身份题目。让法国人感到不幸的是，关于这些题目，至今没有找到让人放心的处理办法。
法国的题目并不在于缺少发明性，而是政治情况倒运于发明性的生长。如果权要作风和税收压得你透不外气来，就像法国一样，“你底子就没办法有所作为。”瑞蒙德.布朗说道，他出生在法国的钕拉地区，现在是一家叫做四季庄园的二星级宾馆的主厨。“在英国，我能在五天之内开店，而在法国则要花上三个月时候。”特地说一句，四季庄园开在英国的牛津，法国的老对手那边。在烹饪方面，英国在将来仍将是法国的竞争对手。
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