hce_cmu
104年
英文
第 50 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 of the following statements is probably wrong according to the passage?
- A People in the city are more unlikely to be the producers of these traditional food.
- B When things are produced en masse in factory, it is more likely that the tradition behind it be lost.
- C American food consumers may be interested in those with distinctly ethnic color.
- D Only 20% of food is sold by small traditional retailers in Italy in 2006.
- E Men were in charge of making cheeses and hams for the family.
思路引導 VIP
文中提到「女性離開廚房進入職場」是傳統飲食文化式微的原因之一，這句話背後隱含著：在工業化之前，家庭中負責處理食材、傳承料理技術的人通常是哪一個性別呢？
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AI 詳解
AI 專屬家教
性別角色與社會變遷的細微觀察
恭喜你精準地捕捉到了文章中的關鍵細節！能從長篇閱讀中辨識出這類細微的矛盾，說明你的閱讀專注力與邏輯判斷非常優秀。關於選項 (E) 為何錯誤，我們可以從文中「Women have left the kitchen for the workplace」這句話觀察到：作者強調女性離開廚房進入職場，是導致傳統連結萎縮的原因之一。這明確暗示了在過去的傳統家庭結構中，女性才是負責在廚房製作乳酪、火腿等傳統食物的主力，而非選項 (E) 所描述的男性。
數據與邏輯的綜合判讀
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