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1、学 海 无 涯Track 5-1-3 C. Now listen to the whole interview. Circle the correct words or phrases to complete each sentence according to what each speaker says.Cynthia: And welcome back to Book Talk on WKRZ. Im your host Cynthia Marques, and this morning well be reviewing Corinne Maiers French bestseller
2、 Bonjour Paresse - which translates into English as Hello Laziness. Maiers book, Hello Laziness, takes a humorous look at the corporate workplace, and encourages readers to do as little as possible when theyre at work. Joining me to discuss the book are David Sorenson, a journalist for City Tithes m
3、agazine, and Marc Pryce, a professor of social psychology at Bower University So, lets start with Maiers opinion in Hello Laziness that we work because we have to - because we need the money, not because most of us love out jobs. David, what are your thoughts about this?David: I completely agree wit
4、h that . I mean, the fact is, most of us do go to work for the paycheck . not because we love our jobs . we need money to live. yntbia: Are you speaking from personal experience?David: Oh absolutely! Who hasnt felt this way - especially if youve worked in a boring job with little chance of advanceme
5、nt? . Anyway, I thought that Maier dealt with the subject of office work in a very witty, amusing way in her book. 1 laughed out loud several times while reading it.Cynthia: Can you give us an example?David: Of what made me laugh? Well, for instance, she gives all of these wonderful tips for doing a
6、s little as possible at work - things like pretending to be a smoker so that you can take frequent five-minute breaks.Cynthia: Thats a good one.David: . Or . um . hiding a magazine inside a large work manual.Cynthia: Right, her tips were funny . So what about you, Marc? What did you think of the boo
7、k?Marc: Well, in places, it was humorous, no question. But overall, I found it to be rather negative - in spite of the humor.Cynthia: What bothered you about the book? Can you think of a specific example?Marc: Well, one thing Maier says in her book is to be nice to temporary workers. Why? Because th
8、ey are the only ones who do any real work. In other words, the other people in the company are all just modern-day slaves .They arent doing anything meaningful.David: Now I think thats pretty funny.Marc: And then theres another tip from the author: Never accept a position of responsibility. She says
9、 that youll just have to work extra hard for little money. Instead of encouraging people to figure out what else they could be doing with their lives, she tells them its better to just goof off at work. 1 didnt really find that very funny, 1 guess.David: Yes, but Maier is being ironic, Marc .Marc: I
10、 know what youre saying, David, but what Im getting at is that Maiers book encourages people to just give up. She claims that its pointless to try to change things in the workplace . you know, that you can be replaced by another person at any time. Her message is that you cant get ahead in todays wo
11、rkplace, and youll probably be laid off eventually, so why bother.David: Yes, but Maier wasnt trying to write a self-help book, Marc. When she tells us to go for the most useless position in the company so that you wont have to work too hard . well, shes not being entirely serious. Its kind of a jok
12、e.Cynthia: Well, I can see that our listeners are going to have to read the book and decide for themselves. Thank you both for joining us today.Track 5-1-8C. Pair work. Now listen to the whole interview. Pay special attention to what Resende said towards the end of the interview. Who do you think ma
13、y have said each statement below7 Write the persons name. Then compare your answers with a partner and give your reasons.Interviewer: Why dont we start off by talking a little about how you developed your interest in food and cooking?Resende: We!l, food has always been my passion. As a child, ! used
14、 to love preparing meals with my grandmother, who was from Brazil. And as I got older, I spent a lot of time in the kitchen, experimenting with different dishes Thai soups, German tortes, Italian pastas.Interviewer: But you never considered a career in the culinary arts7Resende: Not at all. You know
15、, as a kid, I grew up learning that a person went to college and got a job in business, law, or something like that. Telling my parents that ! wanted to study food wouldve been impossible. They never would have agreed.Interviewer: So, fast forward to the present. Youre now a business development man
16、ager for an international technology company. !t doesnt exactly sound like the career you dreamed of. Tell us, how did The Mediterranean came into your life?Resende: About three years ago, I moved into an apartment around the corner from this store its a lovely little place that specializes in imported food from Greece, Spain, and Italy. Theres a
