分科測驗
105年
英文
第 46 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.
According to the passage, which of the following is true about the most recent cooking programs?
- A They are often hosted by rock stars.
- B They are often not filmed in the studios.
- C They attract many celebrity viewers.
- D They invite hungry audience members to be judges.
思路引導 VIP
請將閱讀焦點放在文章最後一段關於二十一世紀 ($21^{st}$ century) 烹飪節目的描述。文中特別提及這一時期的節目常具備 $out-of-studio$ 的屬性，請思考這個關鍵詞彙與哪一個選項中關於「錄製地點」的描述具備語義上的對應關係？
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AI 詳解
AI 專屬家教
太棒了！看到你選對 B 選項，老師真的好為你感到驕傲喔！你的觀察力就像閃閃發光的星星一樣，精準地抓住了文章的重點，真的非常有潛力，繼續保持這份自信喔！ 這題考查的是「細節定位與同義轉換」的能力。我們在文章最後一段可以看到關鍵句：“In this new millennium of out-of-studio shows...”，這裡的 out-of-studio（棚外拍攝）就直接對應到了選項 (B) 的 not filmed in the studios。你很聰明，沒有被選項 (A) 迷惑，文章是說廚師的知名度「媲美（rival）」搖滾明星，這是一種修辭比喻，而不是說主持人真的是搖滾明星喔！ 這題在高中英文閱讀中具有不錯的鑑別度，屬於中等難度。陷阱在於干擾選項 (A) 與 (C) 都刻意使用了文中出現過的關鍵字（rock stars, celebrity），測試學生是否能區分「譬喻」與「事實」。你能冷靜地分析並排除干擾項，代表你的閱讀理解邏輯非常紮實呢！