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1、Word文档下载后（可任意编辑） 公共英语考试三级阅读文章练习3公共英语三级阅读：2018公共英语考试三级阅读文章练习3 公共英语精英系列课程 What should be more French than an outdoormarket on a sunny Sunday morning? The air is filled with vital fragrances fromthe fruits and vegetables piled high in the greengrocers creative layouts. Atrace of the Atlantic blows off
2、the shellfish on the fishmongers bed of ice. This, you think, is the very essence of France, until read thoselittle signs that tell you the tomatoes (which are really pretty tasteless)come from Moroccan hothouses, the grapes from South Africa, and the kiwis fromChile. For generations, the French hav
3、e prided themselves on their distinctiveness.Nothing has stood for Frances sense of exceptionalism more famously than its cooking. Gallictalent, taste and techniques have been exported all over the world. And thereinlies part of the problem. From the Thames to Tokyo, non-French cooks havecracked the
4、 codes of the best French cuisine. Meanwhile, what was mediocreelsewhere has been imported. (Believe it or not, one restaurant associate witha famous Paris chef serves steak with a sauce thats indistinguishable from thestuff on a Big Mac.) The result: many touristsas well as the Frenchthemselvesno l
5、onger see whats so special about French cooking. The decline goes well beyond recent surveys that show growingcomplaints about mediocre quality and high prices. More and more restaurants-ownerssay that government tax and economic policies are limiting their profits, andthereby hurting their capacity
6、 to invest and hire more staff. They have gotstuck in the red tape for which France is infamousnot to mention regulationsfrom Brussels that affect everything from sales taxes to the bacteria in theBrie cheese. Many warn that expanding the European Union to the east will hurtsmall French farmers, who
7、 remain the backbone of traditional cuisineand, henceFrench identity: Unfortunately for the French, there are few reassuring answersto these questions. Frances problem isnt the lack of creativity, but rather an unfavorable politicalenvironmentfor creativity. If youre choked by bureaucracy and taxes,
8、 as so much of France is,“there is notmuch you can do,”says Raymond Blanc, born in the Jura region of France and chef ofthe two-star hotel-restaurant Manoir aux Quatsaisons. “I can open a businessin England in five days. In France it would take three months.” The manoir auxQuatsaisons, by the way, i
9、s in Oxford, Britain, Frances ancient rival. And,when it comes to cooking, a future one as well. 参考译文: 还有什么比晴朗的周日上午的露天市场更具法国风情呢?空气中满是水果和蔬菜的香味，这些水果和蔬菜被商贩们摆放得极具创意。鱼贩子们冰床上的新产品还带着大西洋的痕迹。 你可能会认为这就是法国的精髓所在，直到你看到那些小标签上标明西红柿(真的很难吃)是摩洛哥的温室里培养出来的，葡萄是从南非出产的，而猕猴桃的产地则是智利。 对于几代法国人来说，他们都为自己的独特而感到骄傲。没有什么比烹饪更能代表法国的优
10、越性。法国人的烹饪天赋、品味以及技术已经遍及世界各地，但是却存在着问题。从泰晤士到东京，非法国本土厨师已经破解出了最高水平法式烹饪的秘诀。与此同时，其他地方平庸的烹饪技艺被引入法国。(信不信由你，一家号称有巴黎名厨的餐馆做牛排用的酱料与做巨无霸所用的酱料别无两样。)其结果是：许多游客连同法国人自己根本就看不出法国烹饪到底有什么特别。 这种衰落与最近一项调查吻合。这项调查显示人们对法式烹饪的平庸及高价的抱怨在不断增加。越来越多的餐馆老板声称政府的税收和经济政策使他们的利润减少，因而削弱了他们进一步投资或者雇用更多员工的能力。他们陷入繁文缛节使得法国声名狼籍更不用提布鲁塞尔的那些条条框框，从销售税
11、到布里干酪里的细菌含量，这些条条框框的影响远处不在。许多人警告说，欧盟东扩会损害法国小农场主的利益，而这些人是法国传统烹饪的支柱因此出现了法国的身份问题。让法国人感到不幸的是，对于这些问题，至今没有找到让人放心的解决办法。 法国的问题并不在于缺少创造性，而是政治环境不利于创造性的发展。如果官僚作风和税收压得你透不过气来，就像法国一样，“你根本就没办法有所作为。”瑞蒙德.布朗说道，他出生在法国的钕拉地区，现在是一家叫做四季庄园的二星级宾馆的主厨。“在英国，我能在五天之内开店，而在法国则要花上三个月时间。”顺便说一句，四季庄园开在英国的牛津，法国的老对手那里。在烹饪方面，英国在未来仍将是法国的竞争
12、对手。 1、Cooking at table side has always been part of traditional hautecuisine, or art of cooking. 注意的词语：art of cooking:烹饪术，例：art of defense:武术。 2、Im a very cook. 翻译为：我是一个绝对的厨师。 3、Stir the mixture until it leaves sides of the bowl. 翻译为：与碗边脱离，即不沾碗边。引申义：就是要求充分搅匀. 4、Roll the crust mixture into a round shape. 注意的词语：roll into:卷成,使合为一体。 翻译为：将外面的蛋糕皮混合物卷成一团。 5、Yes, the apple pie is ready to serve. 注意的词语：be ready to:预备,即将 翻译为：是的，苹果派可以预备用了。 关于公共英语三级阅读文章就先介绍到这里，登录公共英语考试，为你提供更多公共英语三级考试阅读技巧，让你的全国英语三级考试阅读更加的轻松。第 5 页 共 5 页
