hce_cmu
104年
英文
第 48 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 an artisan in this context?
- A A craftsman who produces sophisticated devices.
- B An international entrepreneur.
- C The CEO of a globalized food franchise.
- D An expert in producing traditional delicacy.
- E An exquisitely sharp food critic.
思路引導 VIP
請觀察文章第一段中 Teodoro 製作乳酪的過程：他使用了哪些工具？他是如何為乳酪塑形的？當作者將這種生產方式描述為「與工業化、城市化背道而馳」的「傳統根源」時，你認為這個人的角色比較接近一位研發科技零件的師傅，還是一位守護古法風味的專家呢？
🤖
AI 詳解
AI 專屬家教
恭喜你精準地捕捉到了文章中關於人物特質的細節！你能答對這題，代表你對上下文的「對比關係」掌握得非常出色。
傳統手藝與職人精神
在文章第一段，作者詳盡地描述了退休官員 Teodoro 製作乳酪的過程：他使用攪拌棒、大型鋁桶，親手將羊奶凝結並塑形。文中特別用 small scale（小規模）、artisanal（工匠式的） 以及 steeped in history（充滿歷史氣息） 來形容這項產物。由此可見，這裡的 artisan（工匠/職人）指的就是像 Teodoro 這樣，擁有專業技術並致力於生產傳統美味（delicacy）的人，這與選項 (D) 的描述完全吻合。
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