填空题cope with

填空题reverse the trend

填空题Do the following statements agree with the information given in Reading Passage 1? In boxes 7-13 on your answer sheet, write TRUE if the statement agrees with the information FALSE if the statement contradicts the information NOT GIVEN if there is no information on this

填空题You should spend about 20 minutes on Questions 14-26, which are based on Reading Passage 2 below. WHAT COOKBOOKS REALLY TEACH US A. Shelves bend under their weight of cookery books. Even a medium-sized bookshop contains many more recipes than one person could hope to cook in a lifetime. Although the recipes in one book are often similar to those in another, their presentation varies wildly, from an array of vegetarian cookbooks to instructions on cooking the food that historical figures might have eaten. The reason for this abundance is that cookbooks promise to bring about a kind of domestic transformation for the user. The daily routine can be put to one side and they liberate the user, if only temporarily. To follow their instructions is to turn a task which has to be performed every day into an engaging, romantic process. Cookbooks also provide an opportunity to delve into distant cultures without having to turn up at an airport to get there. B. The first Western cookbook appeared just over 1,600 years ago. De re coquinara (it means 'concerning cookery') is attributed to a Roman gourmet named Apicius. It is probably a compilation of Roman and Greek recipes, some or all of them drawn from manuscripts that were later lost. The editor was sloppy, allowing several duplicated recipes to sneak in. Yet Apicius's book set the tone of cookery advice in Europe for more than a thousand years. As a cookbook it is unsatisfactory with very basic instructions. Joseph Vehling, a chef who translated Apicius in the 1930s, suggested the author had been obscure on purpose, in case his secrets leaked out. C. But a more likely reason is that Apicius's recipes were written by and for professional cooks, who could follow their shorthand. This situation continued for hundreds of years. There was no order to cookbooks: a cake recipe might be followed by a mutton one. But then, they were not written for careful study. Before the 19th century few educated people cooked for themselves. The wealthiest employed literate chefs; others presumably read recipes to their servants. Such cooks would have been capable of creating dishes from the vaguest of instructions. D. The invention of printing might have been expected to lead to greater clarity but at first the reverse was true. As words acquired commercial value, plagiarism exploded. Recipes were distorted through reproduction. A recipe for boiled capon in The Good Huswives Jewell, printed in 1596, advised the cook to add three or four dates. By 1653, when the recipe was given by a different author in A Book of Fruits she elevated it to the status of science. 'Progress in civilisation has been accompanied by progress in cookery,' she breezily announced in The Boston Cooking-School Cook Book, before launching into a collection of recipes that sometimes resembles a book of chemistry experiments. She was occasionally over-fussy. She explained that currants should be picked between June 28th and July 3rd, but not when it is raining. But in the main her book is reassuringly authoritative. Its recipes are short, with no unnecessary chat and no unnecessary spices. I. In 1950 Mediterranean Food by Elizabeth David launched a revolution in cooking advice in Britain. In some ways Mediterranean Food recalled even older cookbooks but the smells and noises that filled David's books were not mere decoration for her recipes. They were the point of her books. When she began to write, many ingredients were not widely available or affordable. She understood this, acknowledging in a later edition of one of her books that 'even if people could not very often make the dishes here described, it was stimulating to think about them.' David's books were not so much cooking manuals as guides to the kind of food people might well wish to eat. Questions 14-16 Complete the summary below. Choose NO MORE THAN TWO WORDS from the passage for each answer. Write your answers in boxes 14-16 on your answer sheet. Why are there so many cookery books? There are a great number more cookery books published than is really necessary and it is their (14) which makes them differ from each other. There are such large numbers because they offer people an escape from their (15) and some give the user the chance to inform themselves about other (16) .

填空题emotionally supportive

填空题Eric Martinot has over 100 people working in his team.

填空题{{B}}Questions 33-40{{/B}}Complete the following table of information using {{B}}NO MORE THAN THREE WORDS{{/B}} for each gap. Number Easily recycled?(yes/no) Used for … 1 yes bottles,containers,fibre-fill,bean bags,rope,car bumpers,tennis ball felt,33.______,cassette tapes,sails 2 yes containers,34.______,piping,plastic lumber,rope 3 no 35.______,shower curtains,medical tubing,vinyldashboards,bady bottle nipples 4 36.______ wrapping films,37.______,sandwichbags,containers 5 no containers,e.g.Tupperware 6 38.______ coffee cups,39.______,meat trays,packing"peanuts",40.______cassette tapes 7 no special products