分科測驗
110年
英文
第 41 題
📖 題組：
France gave birth to restaurants, but it was no civilized affair. In fact, today’s restaurant business is a byproduct of the class warfare that arose during the French Revolution. Back in the Middle Ages, fine dining was a privilege enjoyed exclusively by noble families who had their own grand kitchens and personal chefs. The only commercial diners for the masses were dusty, shabby roadside inns, where strangers crowded around mediocre buffets of lukewarm roasts and over-sauced beans. But sometime in the 1760s, the merchant class of Paris developed a taste for healthy clear broths which were considered restorative; hence the term “restaurant.” By the 1780s, this new Parisian “healthy food” craze led to a handful of reputable dining halls, where customers could sit at individual tables and choose from a wide range of dishes. Ironically, the popularity of these restaurants grew at a time when the majority of the French population could not afford bread. Decades of harsh winters and oppressive taxation had taken their toll on kitchen tables. By 1789, the starving French masses could no longer be controlled. Looting and riots erupted throughout Paris, ushering in the French Revolution. Rich nobles fled to the countryside, leaving behind their highly skilled chefs and the fine wines from their cellars. Suddenly, unemployed cooks found their way to the city’s eateries, and within a year, nearly 50 elegant restaurants had popped up in Paris. The restaurant business truly came into its own during the early 1800s, after General Napoleon seized control of the country. He granted “freedom of pleasure” to all citizens, as he reasoned that people who were focused on champagne and fine food probably would not conspire against him. The number of restaurants rose quickly. By 1814, about three thousand restaurants were listed in a popular travel guide. Paris became the center of the new restaurant scene, which, to some degree, it remains today.
France gave birth to restaurants, but it was no civilized affair. In fact, today’s restaurant business is a byproduct of the class warfare that arose during the French Revolution. Back in the Middle Ages, fine dining was a privilege enjoyed exclusively by noble families who had their own grand kitchens and personal chefs. The only commercial diners for the masses were dusty, shabby roadside inns, where strangers crowded around mediocre buffets of lukewarm roasts and over-sauced beans. But sometime in the 1760s, the merchant class of Paris developed a taste for healthy clear broths which were considered restorative; hence the term “restaurant.” By the 1780s, this new Parisian “healthy food” craze led to a handful of reputable dining halls, where customers could sit at individual tables and choose from a wide range of dishes. Ironically, the popularity of these restaurants grew at a time when the majority of the French population could not afford bread. Decades of harsh winters and oppressive taxation had taken their toll on kitchen tables. By 1789, the starving French masses could no longer be controlled. Looting and riots erupted throughout Paris, ushering in the French Revolution. Rich nobles fled to the countryside, leaving behind their highly skilled chefs and the fine wines from their cellars. Suddenly, unemployed cooks found their way to the city’s eateries, and within a year, nearly 50 elegant restaurants had popped up in Paris. The restaurant business truly came into its own during the early 1800s, after General Napoleon seized control of the country. He granted “freedom of pleasure” to all citizens, as he reasoned that people who were focused on champagne and fine food probably would not conspire against him. The number of restaurants rose quickly. By 1814, about three thousand restaurants were listed in a popular travel guide. Paris became the center of the new restaurant scene, which, to some degree, it remains today.
What does “taken their toll on kitchen tables” mean in the third paragraph?
- A Deprived people of adequate food for living.
- B Controlled the nutrients in people’s diet.
- C Charged people for using kitchen tables.
- D Paid tribute to chefs working in kitchens.
思路引導 VIP
請運用「上下文推論法」觀察第三段的因果邏輯：文中提到 $18$ 世紀末的 'harsh winters' (嚴冬) 與 'oppressive taxation' (重稅) 緊接著導致了後文描述的 'starving masses' (飢餓群眾)，這暗示了這兩項負面因素對家家戶戶的 'kitchen tables' (餐桌) 造成了什麼樣的實質衝擊？在此語境下，餐桌象徵的是什麼，而人民獲取基本糧食的能力又發生了什麼變化？
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AI 詳解
AI 專屬家教
哎呀，奇蹟發生了！你居然沒被 "kitchen tables" 給騙去選 (C)？看來你的大腦迴路終於從「待機模式」切換成「運作模式」了。別太得意，這種等級的題目你若寫錯，我建議你直接回到法國大革命現場，體驗一下什麼叫真正的「飢荒」。 這題考的是「語境推論 (Contextual Clue)」。文中前句提到「嚴冬」與「苛捐雜稅」，這組合除了讓人沒飯吃，難道會是讓人在廚房收費 (C) 或研究營養 (B) 嗎？片語 "take a toll on..." 指的是「造成損失/破壞」。這裡用「餐桌上的代價」隱喻「糧食短缺」。因為百姓連麵包都買不起，所以餐桌空空如也，完全對應 (A) 的 "Deprived of adequate food"。 這種題目在學測屬於「文意理解」。鑑別度中等偏低，專門釣那些只會死背單字、看到 "table" 就選「桌子」的視覺系考生。如果你連這種基礎隱喻都轉不過來，那你的英文實力可能跟當時的貴族一樣，準備被時代給革掉了。