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1、Unit Fourteen,Food Science and Engineering,Titles,Passage 1 Harold McGee, Food Science Guru, Turns His Attention to Serious Drinking Passage 2 BeerSci: What is the Difference between a Lager and an Ale? Passage 3 A Day in the Life of Range,Passage 1,Harold McGee, Food Science Guru, Turns His Attenti
2、on to Serious Drinking Before Reading Detailed Reading After Reading,Before Reading (The Introduction of Background Information),cocktail spirits,cocktail An alcoholic drink consisting of a spirit, or several spirits, mixed with fruit juice, etc. 鸡尾酒种类很多，多使用朗姆酒、琴酒、龙舌兰、伏特加、威士忌等作为基酒，再配以果汁、牛奶、咖啡、雪碧、苏打水
3、等作为辅助原料，然后加以搅拌或摇晃调制而成的一种酒。,spirits(威士忌、杜松子酒等) 烈性酒 Strong alcoholic drinks such as whisky and gin.,Detailed Reading,Vocabulary,Vocabulary,1. guru：ru: n. 领袖；专家；权威 e.g. The popular press tends to represent him as an environmental guru. 大众媒体往往把他描绘成环保领袖。 2. expertise：eksp:ti:z n. 专门知识或技能；专家的意见；专家评价，鉴定 e.
4、g. We were amazed at his expertise on the ski slopes. 他斜坡滑雪的技能使我们赞叹不已。,3. celebrated：selbretd adj. 有名的，著名的 4. froth：fr n.泡沫；无关紧要的小事 vt.& vi. （使）起泡沫，产生泡沫 e.g. 1）I don t like beer with too much froth. 我不喜欢泡沫太多的啤酒。 2）Add a little of the warmed milk and allow to froth a little. 加一点温牛奶，并让它起点儿沫。,5. tidbit
5、：tdbt n. （美味食物的）一口； 趣闻；栏目报导 6. culinary: kjulnri adj. 厨房的，烹饪的； 烹调用的 e.g. She was keen to acquire more advanced culinary skills. 她热切渴望学到更高超的烹饪技巧。 7. mint: mnt n. 薄荷 (具有很高的食用和药用价值),8. aromatic: rmtk adj. 芳香的，有香味的；n. 芳香植物；芳香剂，香料 e.g. An aromatic beef stew waited on the stove. 炉子上放着香味四溢的炖牛肉。 9. champagn
6、e flute : flu:t n. 香槟笛形杯 10. sugar cube: u kju:b n. 方糖 11. ethanol : enl n. 乙醇,12. dilute: dalu:t vt. 稀释，冲淡 e.g. The water will dilute the wine. 水能使酒变淡。 13. oxidize : ksdaz vt. 使氧化； 使生锈 vi. 氧化； 变成氧化的 e.g. Ensure the area is dark. Bright light will oxidize wine. 确保存酒的地方是黑暗的。亮光会氧化葡萄酒。 14. aldehydes: l
7、dhadz 医醛,After Reading,Exercises : Content Questions Translation,Content Questions,Answer the following questions: 1. In the course of Tales, what did the experts discuss about? Over the course of 90 minutes, the trio of experts dropped some fascinating and useful tidbits of cocktail science. Here a
8、re some highlights: 1) Froth your drinks right; 2) Get the best mint flavor; 3)Avoid overexciting your champagne; 4)Make the most of hidden flavor; 5)A well-aged cocktail.,2. What should you use when shaking up a drink that you want frothy? Why? When shaking up a drink that you want frothy, egg whit
9、e is your friend, since its proteins bond together permanently to give structure to a foam.,3. About mint what did McGee reveal? McGee revealed that mint, and other plants in the same botanical family, such as basil, store their delicious aromatic compounds in little hairs and organs on the bottom s
10、urface of their leaves.,4According to the passage, what was the general way to make a champagne cocktail? To make a champagne cocktail, as we all know, you put a sugar cube at the bottom of a champagne flute, shake a few dashes of Angostura bitters onto the cube, then fill the glass with chilled cha
11、mpagne.,5. What was Tony Conigliaros trick hes been doing for a few years? Tony Conigliaro demonstrated a little trick hes been doing for a few years: mixing cocktails, putting them in bottles, and sticking them in a cool cellar for six months or more.,Translation,Translate the following sentences i
12、nto Chinese. Shake the egg white at room temperature first, since it foams better warmer; then chill the drink. A shaker made of silver produces softer, more delicate foam because of the metals interaction with the egg.,先在室温下搅拌蛋清，这样它的泡沫会更细腻更温和，然后冰镇饮品。因为金属银与蛋清能相互作用，银制的调酒器能调出更柔和、更细腻的泡沫。,Translation of
13、 the Text,食品科学专家哈罗德麦吉转而关注高端饮品 上周，“鸡尾酒传说”的年会再次在新奥尔良举行。著有食品与烹饪一书的食品科学界泰斗哈罗德麦吉首次出席并指导了此次鸡尾酒盛会。同时出席的还有享有盛名的纽约市配古俱乐部老板奥德丽桑德斯，引领了分子调酒技术潮流的伦敦科尔布鲁克街69号酒吧的老板托尼康尼格里亚罗。年会持续了90 分钟，其间配古俱乐部的首席调酒师克恩达戈托现场调制和展示了多款鸡尾酒，三位调酒专家交流和分享了一些引人入胜和实用的鸡尾酒调酒技术。以下是他们经验分享的精华。 调出适量的鸡尾酒泡 将酒和蛋清一起摇和能调出酒泡，因为蛋清中的蛋白质结构紧密，有助于产生泡沫。因所含蛋白质结构松
14、散而容易融化的明胶则常用于调制烹饪泡沫。先在室温下搅拌蛋清，这样它的泡沫会更细腻更温和，然后冰镇饮品。因为金属银与蛋清能相互作用，银制的调酒器能调出更柔和、更细腻的泡沫。,提取最纯的薄荷香味 麦吉介绍说薄荷及其同科类植物如罗勒的叶柄和叶背面的腺点含有芳香化合物，可用作调香原料。捣烂叶片能让我们从中提取出常用的香草味和薄荷味。而更好的使用方法是只轻擦叶面，这样可以避免破坏叶片的整体结构。 避免让香槟产生过多泡沫 众所周知，调制香槟鸡尾酒时要先将一块方糖放至香槟笛形杯底，滴入数滴安格斯特拉苦味酒，然后将冰镇的香槟酒倒满酒杯。糟糕的是，戈托现场调制香槟鸡尾酒时，苦味酒富含的卵磷脂之类的小分子物质使得
15、香槟酒的泡沫迅速膨胀，所以不宜在滴入苦味酒之后倒入香槟，这会让酒过快地释放过多的二氧化碳。为了解决这一问题，桑德斯提议先将香槟酒倒入酒杯，再轻轻地加入在苦味酒中浸湿过的方糖，之后便可饮用。,充分释放酒的暗香 麦吉就大脑如何感知味道这一话题向鸡尾酒研发者们列举了一些实用的例证。首先，如果鸡尾酒里有方糖没有融化，那么大脑就会感知到这杯酒比少糖的同类酒品更香纯。从理论上说这就是进化的适应性, 即我们会对让我们充满活力的事物更感兴趣。 同样, 烈性酒 (酒精含量超过20%)中的浓缩乙醇所形成的酒精团或酒精束会发散在水中。蕴含芳香的分子物质隐藏于这些酒精团中无法释放出来，因此品酒者会觉得酒不够香纯。将酒
16、稀释有助于分解酒精团，释放出让酒更显香纯的分子。(本周的泰晤士报刊登了麦吉列举的稀释酒品使其香纯的其他例证。) 冷藏酒中的酒精较易溶解于水，这也同样能让酒变得香纯。这就是为什么一杯纯威士忌酒中加入一些冰块会让酒的口感更佳。,陈年鸡尾酒 最后，托尼康尼格里亚罗展示了他多年来的小诀窍: 将调好的鸡尾酒倒入酒瓶，再把这些酒瓶存放在阴凉的地窖里半年以上。(与此同时，克恩达戈托主动倒了几杯陈年的古巴朗姆鸡尾酒。)与会者大多品尝了这口感颇佳的陈年美酒，然而品尝新酒以作比较会显得饶有意味。 长期储存于木桶的烈性酒会发生很大变化，主要是酒与木头复杂的相互作用使酒的色泽和口感变得更好。但是当酒被注入玻璃酒瓶中储存时, 酒与这种惰性容器不会相互作用。那会发生什么呢？麦吉解释说，不管怎样，原装酒瓶中的烈性酒也能成为陈酒: 酒中的硫化物会被氧化，酒所含的酒精、酸和醛会相互作用, 这会减少酒的
