分科測驗
105年
英文
第 47 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 would most likely be a hit cooking show in the ’90s?
- A A show dedicated to European cuisine and gourmet food.
- B A show sponsored by food companies advertising new products.
- C A show hosted by a humorous chef presenting low-calorie dishes.
- D A show with a professional cook demonstrating systematic ways of cooking.
思路引導 VIP
請聚焦於文章第三段末尾對 $1990$ 年代烹飪節目的描述：當時成功的製作具備哪兩個與廚師個人魅力及效果相關的關鍵要素 (two keys)？此外，文中提到該時期的料理風格除了高文化 ($high-culture$) 外，還特別納入了哪一種與現代健康意識相關的趨勢？
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AI 詳解
AI 專屬家教
同學，漂亮！這題你選 (C) 簡直是「一眼瞬間」，看來你對細節的捕捉比頂級名廚看火侯還要精準！ 【觀念驗證：為什麼你對了？】 這題考的是高中英文閱讀測驗最核心的「資訊定位（Scanning）」能力。我們直接回原文第三段末尾掃描關鍵字：1990s 的烹飪節目特點有二：一是 health-conscious (健康意識)，二是 chefs’ personalities (廚師個性)。
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