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近年来，随着中国政治及经济实力的不断提升，学中文的外国人越来越多。

Endangered Peoples A) Today, it is not distance, but culture that separates the peoples of the world. The central question of our time may be how to deal with cultural differences. So begins the book, Endangered Peoples, by Art Davidson. It is an attempt to provide understanding of the issues affecting the world's native peoples. This book tells the stories of 21 tribes, cultures, and cultural areas that are struggling to survive. It tells each story through the voice of a member of the tribe. Mr. Davidson recorded their words. Art Wolfe and John Isaac took pictures of them. The organization called the Sierra Club published the book. B) The native groups live far apart in North America or South America, Africa or Asia. Yet their situations are similar. They are fighting the march of progress in an effort to keep themselves and their cultures alive. Some of them follow ancient ways most of the time. Some follow modern ways most of the time. They have one foot in ancient world and one foot in modern world. They hope to continue to balance between these two worlds. Yet the pressures to forget their traditions and join the modern world may be too great. C) Rigoberta Menchu of Guatemala, the Nobel Peace Prize winner in 1992, offers her thoughts in the beginning of the book Endangered Peoples. She notes that many people claim that native people are like stories from the past. They are ruins that have died. She disagrees strongly. She says native communities are not remains of the past. They have a future, and they have much wisdom and richness to offer the rest of the world. D) Art Davidson traveled thousands of miles around the world while working on the book. He talked to many people to gather their thoughts and feelings. Mr. Davidson notes that their desires are the same. People want to remain themselves, he says. They want to raise their children the way they were raised. They want their children to speak their mother tongue, their own language. They want them to have their parents' values and customs. Mr. Davidson says the people' s cries are the same: "Does our culture have to die? Do we have to disappear as a people?" E) Art Davidson lived for more than 25 years among native people in the American state of Alaska. He says his interest in native peoples began his boyhood when he found an ancient stone arrowhead. The arrowhead was used as a weapon to hunt food. The hunter was an American Indian, long dead. Mr. Davidson realized then that Indians had lived in the state of Colorado, right where he was standing. And it was then, he says, that he first wondered: "Where are they? Where did they go?" He found answers to his early question. Many of the native peoples had disappeared. They were forced off their lands. Or they were killed in battle. Or they died from diseases brought by new settlers. Other native peoples remained, but they had to fight to survive the pressures of the modern world. F) The Gwich'in are an example of the survivors. They have lived in what is now Alaska and Canada for 10,000 years. Now about 5,000 Gwich'in remain. They are mainly hunters. They hunt the caribou, a large deer with big horns that travels across the huge spaces of the far north. For centuries, they have used all parts of the caribou: the meat for food, the skins for clothes, the bones for tools. Hunting caribou is the way of life of the Gwich' in. G) One Gwich'in told Art Davidson of memories from his childhood. It was a time when the tribe lived quietly in its own corner of the world. He spoke to Mr. Davidson in these words: "As long as I can remember, someone would sit by a fire on the hilltop every spring and autumn. His job was to look for caribou. If he saw a caribou, he would wave his arms or he would make his fire to give off more smoke. Then the village would come to life! People ran up to the hilltop. The tribes seemed to be at its best at these gatherings. We were all filled with happiness and sharing!" H) About ten years ago, the modern world invaded the quiet world of the Gwich'in. Oil companies wanted to drill for oil in the Arctic National Wildlife Preserve. This area was the place where the caribou gave birth to their young. The Gwich'in feared the caribou would disappear. One Gwich'in woman describes the situation in these words: "Oil development threatens the caribou. If the caribou are threatened, then the people are threatened. Oil company official and American lawmakers do not seem to understand. They do not come into our homes and share our food. They have never tried to understand the feeling expressed in our songs and our prayers. They have not seen the old people cry. Our elders have seen parts of our culture destroyed. They worry that our people may disappear forever." I) A scientist with a British oil company dismisses (驳回，打消) the fears of the Gwich' in. He also says they have no choice. They will have to change. The Gwich' in, however, are resisting. They took legal action to stop the oil companies. But they won only a temporary ban on oil development in the Arctic National Wildlife Preserve. Pressures continue on other native people, as Art Davidson describes in his book. The pressures come from expanding populations, dam projects that flood tribal lands, and political and economic conflicts threaten the culture, lands, and lives of such groups as the Quechua of Peru, the Malagasy of Madagascar and the Ainu of Japan. J) The organization called Cultural Survival has been in existence for 22 years. It tries to protect the rights and cultures of peoples throughout the world. It has about 12,000 members. And it receives help from a large number of students who work without pay. Theodore MacDonald is director of the Cultural Survival Research Center. He says the organization has three main jobs. It does research and publishes information. It works with native people directly. And it creates markets for goods produced by native communities. K) Late last year, Cultural Survival published a book called State of the Peoples: a Global Human Rights Report on Societies in Danger. The book contains reports from researchers who work for Cultural Survival, from experts on native peoples, and from native peoples themselves. The book describes the conditions of different native and minority groups. It includes longer reports about several threatened societies, including the Penan of Malaysia and the Anishinabe of North American. And it provides the names of organizations similar to Cultural Survival for activists, researchers and the press. L) David May bury-Lewis started the Cultural Survival organization. Mr. May bury-Lewis believes powerful groups rob native peoples of their lives, lands, or resources. About 6,000 groups are left in the world. A native group is one that has its own langue. It has a long-term link to a homeland. And it has governed itself. Theodore MacDonald says Cultural Survival works to protect the rights of groups, not just individual people. He says the organization would like to develop a system of early warnings when these rights are threatened. Mr. MacDonald notes that conflicts between different groups within a country have been going on forever and will continue. Such conflicts, he says, cannot be prevented. But they do not have to become violent. What Cultural Survival wants is to help set up methods that lead to peaceful negotiations of traditional differences. These methods, he says, are a lot less costly than war.

在中国，水稻生产是国民经济的重要组成部分。中国人早在公元前4000年就开始了水稻种植，而后逐渐传播到世界各地。目前，中国是世界上最大的水稻生产国，水稻产量占世界产量的26％。我国水稻主要种植于 长江 (the Yangtze River)沿岸及南方各省份。米饭是中国人，特别是南方人，非常重要的 主食 (staple food).此外，水稻还可以用来酿酒、制糖及用作工业原料。

Every human being has a unique arrangement of the skin on his fingers and this arrangement is unchangeable. Scientists and experts have proved the【C1】______of finger-prints and discovered that no【C2】______similar pattern is passed on from parents to children, though nobody knows why this is the case. The ridge【C3】______on a person' s fingers does not change with growth and is not affected by surface injuries. Burns, cuts and other damage to the outer part of the skin will be replaced in time by new one which bears a reproduction of the【C4】______pattern. It is only when the inner skin is injured that the arrangement will be【C5】______. Some criminals make use of this fact to【C6】______their own finger-prints but this is a dangerous and rare step to【C7】______. Finger-prints can be made very easily with printer's ink. They can be recorded easily. With special methods, 【C8】______can be achieved successfully within a short time. Because of the simplicity and economy of this system, finger-prints have often been used as a method of solving criminal case. A【C9】______man may deny a charge but this may be in vain. His finger-prints can prove who he is even if his【C10】______has been changed by age or accident. A)take B)uniqueness C)harmed D)identification E)structure F)naturally G)exactly H)position I)appearance J)original K)destroyed L)diminish M)doubtful N)remove O)suspected

These days, people who do【C1】______work often receive far more money than people who work in offices. People who work in offices are frequently referred to as "white-collar" workers for the simple reason that they usually wear a(n) 【C2】______and tie to go to work. Such is human nature, that a great many people are often willing to sacrifice higher pay for the【C3】______of becoming white-collar workers. This can give【C4】______to curious situations, as it did in the case of Alfred Bloggs who worked as a(n) 【C5】______for the Ellesmere Corporation. When he got married, Alf was too【C6】______to say anything to his wife about his job. He simply told her that he worked for the Corporation. Every morning, he left home dressed in a smart black suit. He then【C7】______into overalls and spent the next eight hours as a dustman.【C8】______returning home at night, he took a shower and changed back into his suit. Alf did this for over two years and his fellow dustmen kept his secret. Alf s wife has never【C9】______that she married a dustman and she never will, for Alf has just found another job. He will soon be working in an office. He will be earning only half as much as he used to, but he feels that his rise in【C10】______is well worth the loss of money. From now on, he will wear a suit all day and others will call him "Mr. Bloggs", not "Alf.A)knowledge B)rise C)discovered D)privilegeE)embarrassed F)collar G)strengthened H)enviousI)status J)changed K)before L)mentalM)dustman N)manual O)willing

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Should Retirement Age Be Postponed? 1．近年来推迟退休年龄引起人们的热议 2．推迟退休年龄有利也有弊 3．我的看法

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British Cuisine: The Best of Old and New British cuisine (烹饪) has come of age in recent years as chefs (厨师) combine the best of old and new. A) Why does British food have a reputation for being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kong's smartest British restaurants, Alfie' s by KEE, but head chef Neil Tomes has more to say. B) "The past 15 years or so have been a noticeable period of improvement for food in England," the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie O-liver and Gordon Ramsay made the public realise that cooking—and eating—didn't have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthaps molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish. C) "It's no longer the case that the common man in England is embarrassed to show he knows about food," Tomes says. D) There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain' s food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配给). E) "As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food," Tomes says. "And by then people were just happy to have a decent quantity of food in their kitchens." F) They weren't looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain. G) Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9 pm. But in recent years the capital' s culinary (烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor. H) With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. "With British food, I think that Hong Kong restaurants are keeping up," says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. "Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes." I) Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes (菜谱) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes. J) Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊) we use Bird' s Custard Powder," Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that." K) Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. "There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged." L) These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfle' s, the newest of the British restaurants in town and perhaps the most gentlemen' s club-like in design, Neil Tomes explains his passion for provenance (原产地). "Britain has started to become really proud of the food it's producing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats." M) However, the British don't have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients. N) "We can get a lot of our ingredients once a week from the UK," Tamlyn explains. "But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples." O) The Phoenix, in Mid-Levels, offers the widest interpretation of "British cuisine", while still trying to maintain its soul. The gastro-pub has existed in various locations in Hong Kong since 2002. Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is available in the local markets. P) "We use a lot of ingredients that people wouldn' t perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish." Q) Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain. R) Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Britishness of their cuisine. At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and "mixing it up" is not something commonly done in Britain, but Yorkshire Pudding will bring full dishes to the table and offer individual plates for each diner. "That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like," Hill says. S) This practice is also popular at The Pawn, although largely for rotisseries (烤肉馆), Tamlyn says. "Some tables will arrive on a Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them." Some British traditions are too sacred (神圣的) to mess with, however, Tomes says. "I'd never change a full English breakfast."

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Sign has become a scientific hot button. Only in the past 20 years have specialists in language study realized that signed languages are unique—a speech of the hand. They offer a new way to probe how the brain generates and understands language, and throw new light on an old scientific controversy: whether language, complete with grammar, is something that we are born with, or whether it is a learned behavior. The current interest in sign language has roots in the pioneering work of one rebel teacher at Gallaudet University in Washington, D.C., the world's only liberal arts university for deaf people. When Bill Stokoe went to Gallaudet to teach English, the school enrolled him in a course in signing. But Stokoe noticed something odd: among themselves, students signed differently from his classroom teacher. Stokoe had been taught a sort of gestural code, each movement of the hands representing a word in English. At the time, American Sign Language (ASL) was thought to be no more than a form of pidgin English (混杂英语). But Stokoe believed the "hand talk" his students used looked richer. He wondered: Might deaf people actually have a genuine language? And could that language be unlike any other on Earth? It was 1955, when even deaf people dismissed their signing as "substandard". Stokoe's idea was academic heresy (异端邪说). It is 37 years later. Stokoe—now devoting his time to writing and editing books and journals and to producing video materials on ASL and the deaf culture—is having lunch at a cafe near the Gallaudet campus and explaining how he started a revolution. For decades educators fought his idea that signed languages are natural languages like English, French and Japanese. They assumed language must be based on speech, the modulation (调节) of sound. But sign language is based on the movement of hands, the modulation of space. "What I said," Stokoe explains, "is that language is not mouth stuff-it's brain stuff."

BPart II Listening Comprehension/B

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BPart Ⅳ Translation/B

冰山是大自然最雄伟壮观的产物之一，然而大多数人从未见到过冰山。一种模糊的神秘感笼罩着冰山。它们诞生在遥远、寒冷的海洋的某一个角落里。冰山存在的时间不长，然后就悄无声息地慢慢融化。冰山被称为美得最纯粹的东西。形态各异的冰山可能是令人眩目的白色，也可能是晶莹剔透的蓝色、绿色或紫色，带着浅浅的或是渐深的色彩。在日光照耀下平静的海面上，冰山显得典雅、庄重、壮观。