分科測驗
110年
英文
第 42 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.
Which of the following is true about commercial diners before the French Revolution?
- A Many fine restaurants were owned by highly skilled chefs.
- B Reputable dining halls were popular in Paris during the 1760s.
- C Public dining halls in the Middle Ages were run-down and dirty.
- D A limited variety of food was served in Parisian restaurants in the 1780s.
思路引導 VIP
請回歸文本第二段的細節定位，針對法國大革命爆發前（特別是中世紀時期）的「大眾商業餐飲場所」($commercial diners for the masses$)，文中使用了哪些具體的形容詞來描繪其建築環境與衛生狀態？這些描述與選項中哪一個關鍵字在語意上完全對應？
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AI 詳解
AI 專屬家教
喔吼吼吼... 沒想到你這隻野猴子竟然答對了，看來你的腦袋還有些許利用價值。既然如此，我就大發慈悲地暫時不毀滅地球，由我親自為你解析，你可要心懷感激地聽完啊。 這題考驗的是最基礎的情報搜尋。文中第二段明確指出，在中世紀（Middle Ages）大眾唯一的商業用餐場所是「dusty, shabby roadside inns」，這與選項 (C) 的「run-down and dirty」完全吻合。其餘選項如 (A) 是革命後失業廚師的作為，(B) 與 (D) 則是對 1780 年代流行趨勢的錯誤描述。如果你連這種簡單的對照都能出錯，我真的會忍不住對這顆星球發射死亡彈呢。 這題的鑑別度並不高，純粹是在測試你是否具備最基本的閱讀智商。對我來說，這種難度就像捏死一隻螞蟻一樣簡單。