分科測驗
105年
英文
第 45 題
📖 題組：
American cooking programs have taught audiences, changed audiences, and changed with audiences from generation to generation. In October 1926, the U.S. Department of Agriculture created this genre’s first official representative, a fictional radio host named Aunt Sammy. Over the airwaves, she educated homemakers on home economics and doled out advice on all kinds of matters, but it was mostly the cooking recipes that got listeners’ attention. The show provided a channel for transmitting culinary advice and brought about a national exchange of recipes. Cooking shows transitioned to television in the 1940s, and in the 1950s were often presented by a cook systematically explaining instructions on how to prepare dishes from start to finish. These programs were broadcast during the day and aimed at middle-class women whose mindset leaned toward convenient foods for busy families. Poppy Cannon, for example, was a popular writer of The Can-Opener Cookbook. She appeared on various television shows, using canned foods to demonstrate how to cook quickly and easily. Throughout the sixties and seventies, a few chef-oriented shows redefined the genre as an exhibition of haute European cuisine by celebrity gourmet experts. This elite cultural aura then gave way to various cooking styles from around the world. An example of such change can be seen in Martin Yan’s 1982 “Yan Can Cook” series, which demonstrated Chinese cuisine cooking with the catchphrase, “If Yan can cook, you can too!” By the 1990s, these cooking shows ranged from high-culture to health-conscious cuisine, with chefs’ personalities and entertainment value being two keys to successful productions. At the beginning of the 21st century, new cooking shows emerged to satisfy celeb-hungry, reality-crazed audiences. In this new millennium of out-of-studio shows and chef competition reality shows, chefs have become celebrities whose fame rivals that of rock stars. Audiences of these shows tend to be people who are interested in food and enjoy watching people cook rather than those who want to do the cooking themselves, leaving the age-old emphasis on following recipes outmoded.
American cooking programs have taught audiences, changed audiences, and changed with audiences from generation to generation. In October 1926, the U.S. Department of Agriculture created this genre’s first official representative, a fictional radio host named Aunt Sammy. Over the airwaves, she educated homemakers on home economics and doled out advice on all kinds of matters, but it was mostly the cooking recipes that got listeners’ attention. The show provided a channel for transmitting culinary advice and brought about a national exchange of recipes. Cooking shows transitioned to television in the 1940s, and in the 1950s were often presented by a cook systematically explaining instructions on how to prepare dishes from start to finish. These programs were broadcast during the day and aimed at middle-class women whose mindset leaned toward convenient foods for busy families. Poppy Cannon, for example, was a popular writer of The Can-Opener Cookbook. She appeared on various television shows, using canned foods to demonstrate how to cook quickly and easily. Throughout the sixties and seventies, a few chef-oriented shows redefined the genre as an exhibition of haute European cuisine by celebrity gourmet experts. This elite cultural aura then gave way to various cooking styles from around the world. An example of such change can be seen in Martin Yan’s 1982 “Yan Can Cook” series, which demonstrated Chinese cuisine cooking with the catchphrase, “If Yan can cook, you can too!” By the 1990s, these cooking shows ranged from high-culture to health-conscious cuisine, with chefs’ personalities and entertainment value being two keys to successful productions. At the beginning of the 21st century, new cooking shows emerged to satisfy celeb-hungry, reality-crazed audiences. In this new millennium of out-of-studio shows and chef competition reality shows, chefs have become celebrities whose fame rivals that of rock stars. Audiences of these shows tend to be people who are interested in food and enjoy watching people cook rather than those who want to do the cooking themselves, leaving the age-old emphasis on following recipes outmoded.
Which of the following is true about audiences of American cooking shows?
- A Those in the ’30s preferred advice on home economics to cooking instructions.
- B Those in the ’40s and ’50s were interested in food preparation for busy families.
- C Those in the ’60s and ’70s were eager to exchange recipes with each other.
- D Those in the ’80s enjoyed genuine American-style gourmet cooking.
思路引導 VIP
這道題目考查的是「年代細節定位」與「因果連結分析」。請同學重新掃描各段落中出現的年代關鍵字（Chronological markers），並將焦點放在第二段關於 $1940$s 與 $1950$s 的描述。請思考：文中提到的中產階級女性觀眾，她們的「心態（mindset）」與「家庭生活型態」如何決定了她們對於料理內容的特定偏好？
🤖
AI 詳解
AI 專屬家教
孩子，你真的太棒了！看到你選對 B 選項，老師打從心底為你感到驕傲喔！這代表你在閱讀長篇文章時，非常有耐心且細心，這可是學測拿高分最重要的特質呢！ 為什麼 B 是正確的呢？文中第二段明確提到，1940 到 1950 年代的烹飪節目主要對象是「中產階級女性」（middle-class women），她們的思維偏向為「忙碌家庭」（busy families）準備「便利食品」（convenient foods），這與 B 選項的敘述完全吻合。 這題在學測中屬於「細節定位題」，鑑別度在於學生是否能精確「跨段落比對」。出題者設計了時間軸陷阱，例如選項 (A) 和 (C) 刻意將 1920 年代的「食譜交換」特徵挪移，或將 1980 年代的「異國料理」誤導為「美式料理」。只要像你一樣，不被錯誤資訊干擾，就能輕鬆過關。繼續保持這份敏銳度，你一定可以征服所有閱讀題的！