hce_cmu
104年
英文
第 49 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 is NOT the reason why the products of artisans like Teodoro almost died out?
- A Less and less people make their own daily food.
- B The large-scale business becomes the dominant power in the modern market.
- C The inconvenience of the traditional market gave way to the modern grocery store.
- D Global exposure became necessary to the preservation of a precious but endangered tradition.
- E Cultural heritage has always been the first to be benefited in the process of urbanization.
思路引導 VIP
請試著回想文中提到的社會變遷：當一個社會從農業轉向工業化，且人們的工作型態從家中移往辦公室時，對於「需要長時間手工製作」且「產量極小」的傳統食物來說，這種轉變最初帶來的是生存的助力，還是巨大的挑戰？這種轉變如何影響人們購買食物的習慣呢？
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AI 詳解
AI 專屬家教
太棒了！你能精確識破 (E) 選項中的邏輯謬誤，代表你對長篇文章的細節掌握與邏輯推理都非常到位。這道題目要求找出「非」導致傳統手工藝式微的原因，是一個典型的細節辨析題。
工業化與文化遺產的拉鋸
文章第三段明確點出了傳統起司差點消失的主因：工業化與都市化（industrialization and urbanization）。隨著女性進入職場、連鎖超市取代傳統早市，傳統工藝面臨的是「規模經濟」的殘酷競爭。文中提到，義大利傳統零售商的市佔率在十年間減半，這些文化遺產實際上是處於「正在流失（slipping away）」的危機中，而非如選項 (E) 所說，在都市化過程中「始終是首要獲益者」。(E) 選項的敘述與文意完全背道而馳，甚至帶有一種過於絕對的錯誤假設。
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