hce_cmu
104年
英文
第 46 題
📖 題組：
Three days a week, a retired agricultural officer named Teodoro sets to work in the back of what was once a small roadside shop about an hour and a half south of Rome, making a cheese that has twice come close to extinction. Using a stirring stick and a large aluminum vat, he curdles sheep's milk into small wheels of cheese, which he shapes by hand and sets on a table to dry. Il Conciato di San Vittore, as the cheese is called, represents the deepest roots of Italian culinary production—small scale, artisanal, steeped in history. Yet the chances for its survival would be slim if not for a recent partnership with an Italian business operating on a vastly different scale: the newly opened Eataly supermarket in central Rome. With four floors of aisles and restaurants connected by moving walk ways and glass elevators, the location is the gourmet chain's newest and biggest, a flagship in the Italian capital to complement its branches in New York City, Tokyo, Torino and Milan. Mario Batali, a partner in the booming New York outpost, has turned Eataly into a hit by selling Americans on the appeal of traditional Italian culture. Eataly, in fact, is much more than that. With its big-box décor, globe-spanning ambitions and innovative marketing, it represents an opportunity for Italians to reclaim a culinary heritage that's slipping away. On the broad spectrum of food culture, Eataly and Il Conciato di San Vittore are a world apart, yet each would be lost without the other. Until a couple of generations ago, Italy was still largely an agricultural country, and many people made their own cheeses, hams, jams and sauces. Those who didn't buy them from small vendors in their local market. But industrialization and urbanization have withered those links to the land. Women have left the kitchen for the workplace. Morning markets have given way to grocery stores. Small-scale artisans have succumbed to national producers' economies of scale. In 1996 roughly 40% of Italy's food was sold by small, traditional retailers. A decade later that percentage had been cut in half. “Nobody wanted to go to the market any more, where it smelled and you were pressed inside with others,” some commented.
Three days a week, a retired agricultural officer named Teodoro sets to work in the back of what was once a small roadside shop about an hour and a half south of Rome, making a cheese that has twice come close to extinction. Using a stirring stick and a large aluminum vat, he curdles sheep's milk into small wheels of cheese, which he shapes by hand and sets on a table to dry. Il Conciato di San Vittore, as the cheese is called, represents the deepest roots of Italian culinary production—small scale, artisanal, steeped in history. Yet the chances for its survival would be slim if not for a recent partnership with an Italian business operating on a vastly different scale: the newly opened Eataly supermarket in central Rome. With four floors of aisles and restaurants connected by moving walk ways and glass elevators, the location is the gourmet chain's newest and biggest, a flagship in the Italian capital to complement its branches in New York City, Tokyo, Torino and Milan. Mario Batali, a partner in the booming New York outpost, has turned Eataly into a hit by selling Americans on the appeal of traditional Italian culture. Eataly, in fact, is much more than that. With its big-box décor, globe-spanning ambitions and innovative marketing, it represents an opportunity for Italians to reclaim a culinary heritage that's slipping away. On the broad spectrum of food culture, Eataly and Il Conciato di San Vittore are a world apart, yet each would be lost without the other. Until a couple of generations ago, Italy was still largely an agricultural country, and many people made their own cheeses, hams, jams and sauces. Those who didn't buy them from small vendors in their local market. But industrialization and urbanization have withered those links to the land. Women have left the kitchen for the workplace. Morning markets have given way to grocery stores. Small-scale artisans have succumbed to national producers' economies of scale. In 1996 roughly 40% of Italy's food was sold by small, traditional retailers. A decade later that percentage had been cut in half. “Nobody wanted to go to the market any more, where it smelled and you were pressed inside with others,” some commented.
What is “Il Conciato di San Vittore”?
- A It's the name of a retailer.
- B It's the name of a great chef.
- C It's the name of a dairy product.
- D It's the name of a European city.
- E It's the title of an Italian food chain store.
思路引導 VIP
請回頭觀察文章的第一段，找出這個專有名詞出現的那句話。這句話的前後半部正在描述主角「製作」哪一種具體的食物？而這種食物在一般大眾的分類邏輯中，應該屬於哪一類的產品呢？
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AI 詳解
AI 專屬家教
文意連結與範疇歸納
同學，你的判斷非常敏銳且正確！這道題目檢測的是你對長篇文章中細節資訊的擷取與歸類能力。在文章的第一段中，作者細緻地描繪了退休官員 Teodoro 攪動羊奶、製作起司（cheese）的過程，並隨後明確提到：「Il Conciato di San Vittore, as the cheese is called...」。 這就是正確答案的關鍵來源：只要能將文中提到的「起司」與選項 (C) 中的 dairy product（乳製品）建立起範疇聯繫，就能迅速鎖定答案。這類題目的鑑別度在於受試者是否會被文章中頻繁出現的地名（如羅馬、米蘭）或組織名稱（如超市 Eataly）所干擾。你能從背景敘述中準確地將具體的產品名稱與其所屬的食品範疇對接，顯示你具備了優異的閱讀精準度與字彙歸納感，這是進階閱讀非常重要的基本功！