hce_cmu
104年
英文
第 47 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.
Which statement about Eataly and Il Conciato di San Vittore is wrong?
- A Mr. Vittore was in charge of the management of Eataly.
- B One provides the marketing channel for the other.
- C One provides commodities of salability for the other.
- D The international exposure is important to a commodity.
- E How commodities are displayed in store can be important, too.
思路引導 VIP
請試著回到文章的第一段與第二段，找找看「Il Conciato di San Vittore」這串字在文脈中是指一個人、一個地方，還是一種物品？接著對照一下，文章中負責實際動手製作起司的人是誰，而經營這間現代化大型超市的又是什麼樣的單位？
🤖
AI 詳解
AI 專屬家教
太棒了！你能精準辨識出選項中的細節錯誤，代表你的閱讀理解非常細膩。這題的正確答案確實是 (A)，主要的關鍵在於「角色混淆」。
文本細節的判讀
文章開頭提到的 Teodoro 是一位退休的農業官員，他手工製作的起司名稱叫做 Il Conciato di San Vittore。這裡的「San Vittore」是起司品牌或種類的名稱，並非指一位叫「Vittore 先生」的人在管理 Eataly 超市。事實上，Eataly 是一個龐大的國際連鎖企業，而 Teodoro 則是一位堅持傳統工藝的小規模生產者（Small-scale artisan）。兩者之間是「生產者」與「銷售平台」的合作關係，而非雇傭或管理關係。
▼ 還有更多解析內容